Welcome, welcome, welcome!!! Don't you love it??? I can't get enough of the new blog design. I swear I just left it open on my browser all day on Saturday. Just taking it in. My family loves Christmas. L-O-V-E-S Christmas. I have been singing Christmas songs since at least June. With Beyora (our Christmas collectible store) being in full bloom this time of year (and psst! since we love you all so much, enter coupon code SLOWROASTER at checkout and get 10% off your order!) we really feel like a couple of Santa's elves, so it was perfectly fitting to get a facelift inspired by our favorite season.
Chad (my fabulous husband and partner on TSRI) is also the spectacular graphic designer of our design firm E3Studios. What an amazing job he did on our site. I love the fiery buttons and the header really makes me swoon... It completely feels like home. The perfect place to share a cake with friends and family...
Once upon a time I was the queen of complicated cakes. I could make just about anything and went to any lengths to complete a cake.
Seriously??? Who has that kind of time. So, I decided to simplify. How about a simple moist chocolaty bundt cake loaded with cocoa, semi sweet chocolate, milk chocolate candy bar, white chocolate chips and all the same in toppings with a gorgeous ganache. You could throw in some dark chocolate for good measure if you like.
Is your mouth watering yet??? This cake is insanely rich and delicious. A small sliver goes a long way. It was perfect for Thanksgiving dinner. Everyone enjoyed this cake and I am sure you will too!
Check out these delicious and stunning desserts, perfect for every holiday! Click on the picture or the link to open in a new window.
Peanut Butter Fudge Chocolate Cake; 4 layers of moist chocolate goodness, smothered in a peanut butter fudge frosting and chocolate ganache!
Pie for the holidays? Change it up & serve a fabulous Caramel Apple Pecan Cake - moist, flavorful and perfect for your holiday table.
Death by Chocolate cake... It is a chocolate journey! 7 layers of fabulous decadence. Unlike anything you have ever had before.
Death by ChocolateBundt Cakeserves 162¼ cups all purpose flour1 cup unsweetened cocoa powder (plus more for preparing thepan)2 teaspoons baking powder¾ teaspoon baking soda½ teaspoon kosher salt2 cups unsalted butter, softened (plus more for preparingthe pan)2 cups granulated sugar4 eggs, room temperature1 tablespoon vanilla extract¼ cup Kahlua coffee liqueur1 ½ cups sour cream2 Hershey bars, chopped½ cup white chocolate chips½ cup semi-sweet chocolate chips
Chocolate Ganache Frosting (recipe to follow)White Chocolate chipsHersheys BarSemi Sweet Chocolate ChipsMilk chocolate and white chocolate candy bar
Preheat oven to 325°F. Butter a 10-cup Bundt pan and dustwith cocoa powder. Set aside.
In a medium bowl combine flour, cocoa powder, baking powder, baking soda andsalt; whisk until well blended. Setaside.
In the bowl of an electric mixer fitted with the paddleattachment, beat the butter on medium speed until smooth and creamy, about 1minute. Add sugar and beat until blended. Increase the speed to medium-high andcontinue beating, occasionally scraping down the sides of the bowl, until themixture is light and fluffy, 3 to 5 minutes. Add the eggs, beat mixture 1 to 2minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat inthe vanilla and Kahlua.
Reduce the speed to low and fold in the flour mixture in three additions,alternating with the sour cream and beginning and ending with the flour, untiljust blended and no lumps of flour remain. Then add the chocolate chips andchopped chocolate. Blend until combined.
Pour the batter into the prepared pan. Bake until a toothpick inserted into thecenter of the cake comes out clean, about 1 hour. Transfer to a wire rack andcool the cake upright in the pan for 10 minutes.
Prepare ganache while cake is cooking.
Pour ganache over cake to cover equally. Reserving ½ cup for drizzling. Take a handful of chocolate chips and pressthe along the side of the cake. Sprinklea small handful of chocolate bars and white chocolate chips along the top ofthe cake. Drizzle ganache over top ofcake. Serve and enjoy!
Chocolate Ganache¾ cups heavy cream1 cups chocolate2 tablespoons butter
Heat cream in microwave until hot, but not boiling. Add chocolate and butter. Cover with cling wrap for 5 minutes. Stir until you have a smooth mixture. If necessary warm in the microwave at 30second intervals and keep stirring. Bringganache to room temperature.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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