“Mom, Will you bake a cake just for me”? This isn’t a request I ever get, because there is always cake or cookies lying around in the house for the teen and her friends to eat. And the request is usually about a particular kind of bake. Never about a bake “Just for her”.
So, I had to pause and ask what kind. But what I wanted to know was what brought about the request. And a few minutes of ‘cake chat’ later I found out that unknowingly, I am always baking cakes either because I have a bundt cake challenge, or because there are new flavors and techniques I want to try or because weekend house guests are visiting and I want something handy because with guests in the house I don’t usually get around to baking. Except for the cakes I bake for friends to take to their birthdays and weddings and the like, I thought I was baking for her because she enjoys eating my cakes.
Photos By :- Shloka Dhar
It was an honest talk, just the way I have taught her to express herself. It made me pause. Sometimes, in the long lists of getting things done or doing things for others we forget what’s most important. The precious moments we have with our kids while they are growing up. I already can’t believe that she will start driving soon and then off to college and have her own adult life in a short few years. I was thankful for this talk. Grateful for her direct demand and I asked her what cake she wanted me to bake for her.
“Just a simple chocolate cake. With lots of chocolate and Sprinkles on top and vanilla icing”. So that’s exactly what I made. I am still not the best mom. Because I also made this cake for the Bundt Bakers. But only because the challenge theme matched with the teen’s request.
It did mean that I was to change my plan of having a deep, dark luxurious chocolate ganache icing for the cake to the quick and simple vanilla icing.
We have decided that before the next month’s Bundt Baker’s challenge I am going to consult with her about the cake. With her inputs, we are going to make cakes that she wants to eat and help bake.
Life as a blogger can sometimes take over the simple home life. Even for a whimsical one like me who only post once a while. Menus that need to be blogged, recipes that are not on the blog yet or not cooking things that are already on the blog. Though I didn’t follow those blogging norms, Somehow without me noticing, I had fallen through the gaps and done this with my cake baking. But now, I promise to pause every now and then and ask, “So, What should I bake you today?”
Photos by :- Shloka Dhar
What about you guys? Do you pause to ask the important people in your life what they feel like eating or trying?
Now about this particular cake – It’s so moist that my husband asked if I had used oil instead of butter. And the choice of the cocoa powder was my daughter’s. She wanted to use the Dutch processed cocoa powder because she wanted it to contrast with the white icing and the dark chocolate sprinkles that Dad got from his trip to Prague.
The recipe is adapted from the William Sonoma Recipe for chocolate sour cream cake. It’s moist, with a nice crumb and tastes very chocolatey. This is our contribution to the Bundt Baker’s monthly event and this month our host is the very FUN Terri Truscello of Love and Confections. Thank you so much, Terri for a FUN filled “Sprinkles” themed event.
Here are this month’s “Sprinkles” Bundts:
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.
We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
Chocolate Sprinkles Sour Cream Bundt Cake #BundtBakers
For the Cake
- 1 C unsweetened dutch processed cocoa powdered
- 6 oz dark chocolate, chopped
- 1 C hot water
- 2 C all purpose flour
- 1tsp Baking powder
- ¼ tsp salt
- 16 Tbs butter
- 1 ½ C sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 C sour cream
For the Glaze
- 1 C powdered sugar
- 1 Tbs milk
- chocolate sprinkles
- Prepare your Bundt pan by greasing and flouring it. Preheat the oven to 350*F.
- Heat the water and add the chopped chocolate and the cocoa powder, Stir to mix and set aside to cool.
- Sift the flour, salt and baking powder. Keep aside.
- Cream the butter and sugar in a stand mixer until light in color and fluffy. Add in the eggs, one at a time. Incorporate each egg before adding the next. The mixture will thicken and be a cream like consistency.Add the sour cream in two batches, mixing completely on each addition.
- Add in the vanilla.
- Now add in half of the flour and mix on low speed until just incorporated. Gradually add in the cocoa mix (be sure it is not warm). Mix and then add the rest of the flour and then the rest of the cocoa mix. Mix until well combined.
- Pour into the prepared pan and bake on the middle rack for 60 minutes. The batter may look like it's too much for your heritage pan. In other pans it should be ok.
- When a cake tester comes clean, the cake is done. Allow to cool for an hour before un moulding. Then make the glaze.
- Mix the vanilla, milk and sugar and pour over the cake. Quickly sprinkle the chocolate sprinkles.