Happy New Year! To start off 2015, I made a chocolate zucchini bundt cake. Putting vegetables in a dessert does not sound very appetizing but I dare you all to try it because it still tastes amazing. The zucchini adds moisture and fluffiness to the cake – plus, you won’t even notice that it’s there.
This was my first time baking a bundt cake and all I could keep thinking of when making it was the scene from My Big Fat Greek Wedding where the mom says “There’s a hole in this cake!” If you don’t have a bundt cake pan already, you should seriously consider buying one! Making cakes in them is just as easy as regular cakes but 10 times as impressive. I brought this cake to a New Year’s Eve party and everyone was amazed, taking lots of photos before finally cutting into the cake.
This moist chocolate cake was not too sweet on its own but the icing definitely sweetened it a lot. The cake has a lot of complex flavors from the shredded orange peel, nuts, and zucchini. It is a must try!!!
CHOCOLATE ZUCCHINI BUNDT CAKE
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup soft butter
1 cup white granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 teaspoons grated orange peel
3 cups coarsely shredded zucchini (from about 2 zucchinis)
1/2 cup milk
1 cup chopped walnuts or pecans
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Shred zucchini and drain in a sieve over a bowl to release excess moisture.
Whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt. Set aside.
Beat butter and sugars together with a mixer until smooth. Add the eggs to the mixture one at a time, beating after each addition. Stir in vanilla, orange peel, and zucchini. (Batter should be very wet at this point.)
Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. (Batter will still be pretty wet.)
Spray the inside of a 10-inch bundt pan lightly with cooking spray. Wipe off the excess. Pour in the batter and use a rubber spatula to level the top of the batter.
Bake in the oven for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). Cool in pan 15 minutes. Carefully flip onto wire rack to cool thoroughly.
For the glaze, mix together the glaze ingredients. You can do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake.
adapted from Simply Recipes
Icebox cake has been on the top of my “to make” list for a looong time. Especially during my no-bake phase, it seemed like the perfect dessert since you don’t need an oven. Now that it’s summer it’s an even better time to make it. Instead of shoving the cake in an oven and letting the heat do all the magic, you let it sit in the fridge over night and the next day it’s ready for you to dig in!
Cakes can’t get any simpler than this. All you need to do is just stack graham crackers, whipped cream, and strawberries on top of each other. Layer by layer by layer. The berries and cream already taste delicious on their own. But if you let it all sit in the fridge for some hours, the crackers get real soft and meld into the berries and cream into something that tastes like…heaven.
Seriously, this is one of the best desserts ever. It’s so light, fruity, and the perfect ratio of sour to sweet. I made this cake for a potluck dinner that my friends and I had last weekend. Having never seen or tasted an icebox cake, people were pretty amazed (myself included).
STRAWBERRY ICEBOX CAKE
1 lb strawberries, sliced
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
16-20 oz graham crackers (3-4 sleeves)
In a large mixing bowl, combined the heavy whipping cream, powdered sugar, and vanilla extract together. Blend on medium-high until stiff peaks form.
Place 2 graham crackers side by side on a plate or pan. Spread whipped cream mixture on the crackers. Top the surface with sliced strawberries.
Repeat until there are no more graham crackers. Spread the remaining whipped cream on top and add strawberries for garnish.
adapted from Chew Out Loud
Chill in fridge overnight and then serve chilled!
Sadly, the kitchen in our college dorm suite does not have a conventional oven. Although we won’t be able to bake cakes, we can still make mug cakes!!! Mug cakes are a college classic since they are a super quick, one serving snack or dessert. This was my first time making one so I was skeptical yet fascinated at the same time.
These Nutella mug cakes were dessert after the home-made dinner my suitemates and I had (Chicken and Spinach Quesadillas). It was our first time sitting at our small dining table and eating a proper, home-made meal. It took about 2 hours to make the guacamole, quesadillas, and mug cakes and probably less than 20 minutes to eat it all! Still, it was worth it. The four of us agreed that we should try to cook dinner like that every Sunday night, a good way to start off each new week.
The mug cakes turned out interesting…They were so rich that none of us could finish a whole mug cake in one sitting. The hard part about cooking them in a microwave is that they don’t get heated evenly so some areas were more cooked than others. Overall, it was impressive for a 4 ingredient dessert using a microwave, although not the same as a regular cake of course. Nonetheless, I’ll definitely be making more mug cakes in the future!
NUTELLA MUG CAKE
4 tbsp flour
1/4 tsp baking powder
1/4 cup Nutella
3 tbsp milk
Combine all ingredients in a mug and mix with a fork until evenly blended.
Cook in microwave for 80 seconds. The top should look done but if still wet, microwave for another 15 seconds. Use a toothpick to test whether cake is still gooey on the inside. Let cool in mug completely before eating so that it sets.
adapted from Kirbie’s Cravings