Feb 182015
Blackforest Bundt Cake
Blackforest bundt cake
To say that the blackforest is our favorite cake would be an understatement. Cherry, chocolate and whipped cream create a magical combination. Though I have posted my recipe for a traditional Blackforest cake, I was really looking forward to convert  the cake into a bundt cake. Hence the Blackforest Bundt cake. This is my first time posting with the Bundt Bakers and after a couple of tries at bundt baking ( last month was coconut ) I have arrived at the following life changing decisions.
1) Buy a decent Bundt pan. I have no idea where I got the bundt pan that I have right now. It just doesn’t impart the beautiful ridges that bundt pans usually do. So please feel free to mention your favorite bundt pan.
2) Never bake a bundt cake on the night of  posting. Yes I know Kelly from Passion Kneaded  would raise her eyebrows. I just lied to her yesterday that I was going to bake it Yesterday.  But I didn’t. I baked it today.
3) Never Lie about  plans to bake a bundt cake. It’s bad bundt Karma. Plus they will catch you.
4) Learn how to photograph a Bundt Cake.  This was one difficult cake to photograph.  Add the added pressure of last minute baking, and photo taking and post writing. Back to decision no 2.
So there you have my story. Now that my life has been irrevocably changed by the bundt cake decisions, I am hoping I will do better next time.
Blackforest Bundt cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Here are February’s Chocolate themed Bundt Bakers:

Blackforest Bundt Cake #BundtBakers

Blackforest Bundt Cake #BundtBakers


  • 6 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter melted
  • for the filling
  • 1 Can cherry pie filling
  • Icing
  • 1 cup heavy whipping cream
  • 2 Tbs sugar
  • 1 tsp Vanilla extract


  1. Preheat oven to 325*F
  2. Prepare your bundt pan with coating it with butter
  3. whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
  4. Sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
  5. Pour into the pan ; Top it with half the cherry pie filling and bake for 35- 40 minutes.
  6. During the baking the cherries go to the centre of the cake making a nice filling.
  7. The cake should be raised and springy to touch and u can always do the toothpick test.
  8. Allow the cake to cool in the pan before inverting it on a wire stand.
  9. Icing
  10. whip the cream in a bowl until it starts to thicken, then beat in the confectioners sugar and vanilla extract until the mixture begins to hold its shape.
  11. Top the cake with the icing and serve. You can use the other half of the cherries to decorate the cake or serve it with the cake.

 Posted by on February 18, 2015 at 11:59 PM
Feb 052015
Dulce De Leche Croquembouche-5

Dulce De Leche Croquembouche

Expressing creativity, trying out new things and taking on challenges in cooking and baking – are my primary reasons and motivation for food blogging. Because of blogging, I met friends that I would have otherwise not known and these friends, sometimes are fearless and throw in a challenge or two and inspire and motivate me to do some fearless things.

The Dulce De Leche Croquembouche is the result of a challenge thrown in by one such friend, Jenni of Pastry Chef Online, whose tagline is Fearless in the Kitchen. This fearless pastry chef challenged us to make Valentine’s-themed croquembouche.

Now this was more than a baking challenge for me. My guy simply doesn’t believe in celebrating valentines day. He just isn’t the kind to buy a bouquet of flowers or do any other valentiney sort of thing. He is (in)famous for buying me a rose plant the first ever time he ever bought me flowers. His logic was that the plant will grow and give me endless flowers while the bouquet will just wilt. Needless to say, I married him despite the obvious lack of Prince Charming characteristics. But I digress.

How does one make a Valentine themed Croquembouche for someone like my guy? After many thoughts, Internet surfing attempts, Pinterest drool sessions later I decided, that the Valentine theme for my guy would be to make something he would really enjoy eating.

The Dulce de Leche Croquembouche was what I thought he would love -Silky mascarpone, mysterious Dulce de leche, fluffy Pate a Choux , spun sugar and chocolate. And I was right! He also took most of it to work to share with co workers and I am happy to report that they loved it. So this recipe is tried and taste tested.

Dulce De Leche Croquembouche

Welcome to our Valentine Croquembouche Challenge (#ValentineCroque). We are a group of intrepid bloggers who occasionally like to push ourselves well out of our comfort zone to meet baking challenges fearlessly.

The challenge was to show you that you do not always have to be bound by tradition, so we created croquembouche that adhere to the spirit of the dish if not the actual letter. You’ll find all sorts of combinations of flavors here (including a savory version) that will hopefully e

xpand your idea of croquembouche. Not all of our croques were wildly successful, but we all learned something, and we all pushed ourselves. Besides, blogging shouldn’t always be about aspirational and often unobtainable Pinterest moments. It should also be about the near misses and the journey we take when we take a chance. Thanks for joining us today.


If you’re interested in participating in future challenges, please contact Jenni.

Check us on Pinterest  Valentine Croquembouche Pinterest Board.


Valentine Croquembouche Challenge

Dulce De Leche Croquembouche

Dulce De Leche Croquembouche

Recipe courtesy :- Daring Bakers.


    Pate a Choux
  • ¾ cup water
  • 6 Tbsp unsalted butter
  • ¼ Tsp. salt
  • 1 Tbsp. sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • For Egg Wash: 1 egg beaten
  • Chocolate Glaze
  • 8 ounces/200 g. finely chopped chocolate
  • Dulce de Leche Cream
  • 2 cups store bought or homemade dulce de leche
  • 2 cups mascarpone


  1. Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir
  2. occasionally.
  3. Once it boils, remove from heat and sift in the flour, stirring to combine completely.
  4. Return the pot to heat and cook, stirring constantly until the batter dries slightly and begins to pull
  5. away from the sides of the pan. Takes just a minute or so.
  6. Transfer to a bowl and stir to bring the temperature down.
  7. Add 1 egg. The batter will appear loose and shiny and look like you ruined it. But you didn't.
  8. As you stir, the batter will come together and look like lightly buttered mashed potatoes.
  9. At this point that add in the next egg. Repeat until you have incorporated all the eggs.
  10. Piping batter:
  11. Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag
  12. opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be
  13. about 1 inch high about 1 inch wide.
  14. Using a clean finger dipped in water, gently press down on any tips that have formed on
  15. the top of choux when piping. You want them to retain their ball shape, but be smoothly
  16. curved on top.
  17. Brush tops with egg wash.
  18. Bake the choux at 400 *F until well-puffed and turning lightly golden in color, about 10 minutes.
  19. Lower the temperature to 350 *F and continue baking until golden and dryish.
  20. Remove to a rack and cool after poking a small hole in each puff.
  21. Chocolate Glaze:
  22. Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use immediately.
  23. Dulce De Leche and Mascarpone filling
  24. Add the dulce de leche to a bowl and whisk until smooth. Add mascarpone and use a spatula to gently fold together until just combined. Transfer the dulce de leche cream to a large piping bag fitted with a medium tip.
  25. Assembly :-
  26. Fill in the puffs with the dulce de leche cream. as you fill them up, they will puff a little more.
  27. Don't fill in too much. Refrigerate until you are ready to assemble the tower.
  28. Once you are ready to assemble your croquembouche, dip the top of each choux in your chocolate glaze and start assembling on your cake board/plate/sheet. Continue dipping and
  29. adding choux in levels using the glaze to hold them together as you build up.
  30. When you have finished the design of your piece montée, you may drizzle with remaining glaze or spun sugar to decorate further!