Chocolate Pound Cake with Dulce de Leche Buttercream Glaze

Wow, that's a long title, but at least you know what to expect with this cake! It is certainly not for the faint of heart. I was originally going to make it into a layer cake and frost the entire thing, but I decided it might kill me. And probably several of my friends. For real. And that's not really what I'm going for here, so instead, I went with a single layer, glazed version.

Because of the high butter content (don't let that scare you away!) of pound cake, it can dry out pretty fast. So don't store it in your refrigerator and try to enjoy it the day you make it! Even better, while it's still warm.

Sorry for such a short post today and a general lack of wit, I'm just mostly exhausted but I promise to do better next time!

Chocolate Pound Cake with Dulce de Leche Buttercream Glaze [click to print]
Makes two 8" round layers

For the cake: 

• 2-1/4 c. flour
• 3/4 c. cocoa powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 c. unsalted butter, softened
• 1 c. sugar
• 3 eggs
• 2 tsp. vanilla
• 1 c. sour cream
• 1 c. semisweet chocolate chips

For the buttercream

• 2 c. powdered sugar
• 1/4 c. unsalted butter, softened
• 1/4 c. dulce de leche (try the easiest homemade Dulce de Leche of your life!)
• 1/4 tsp. salt
• 3-6 T. milk

Preheat oven to 350 F. Line pans with parchment paper or coat with nonstick cooking spray. 

Whisk together flour, cocoa, soda and salt; set aside. In large mixing bowl, cream butter and sugar on medium-high speed until light and fluffy. Reduce speed to medium-low and add eggs, one at a time, incorporating well between each addition. Add vanilla.

Alternately add flour mixture and sour cream in 3 separate additions, beginning and ending with flour. Add chocolate chips and continue mixing until combined. Pour batter into prepared pans and bake for about 32-38 minutes or until done. Allow cakes to cool in pan about 10 minutes, then transfer to wire rack to cool.

In mixing bowl, combine sugar, butter, dulce de leche and salt. Gradually beat in milk, one tablespoon at a time, until reaching desired consistency. Pour over slightly warm cake layers. 

Source: Adapted from The Curvy Carrot

White Pepper and Ginger Lemon Cake

A year or so ago I made a mango cake with cayenne pepper and loved the little kick. Then when I went home for a visit, my little bro's wife Zaikea whipped up a batch of zippy white pepper Amish cookies. Of the ten or so cookies that I inhaled, I'd say they were delicious.

So when I found this recipe for Maida Heater (a fancy pants pastry chef)'s White Pepper and Ginger Lemon Cake, I knew I had to give it a try. Plus, lemons are the perfect summer fruit! Just look at that ooey, gooey glaze...oh my goodness, I think I'm making myself drool. Trust me, if you like a little heat (sorry, Stacie), you're gonna love it!

White Pepper and Ginger Lemon Cake with Ginger Glaze [click to print]
Makes one 12-cup bundt cake

For the cake

• Few tablespoons coarse sugar
• 3 c. flour
• 2 tsp. white pepper
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 T. lemon juice
• 5 T. lemon zest (about 3 small lemons)
• 1-1/2 T. (4-1/2 tsp.) ginger paste (or grated fresh ginger)
• 1/2 tsp. lemon extract
• 1 c. unsalted butter, softened
• 1-1/2 c. sugar
• 3 eggs
• 1 c. buttermilk

For the Glaze: 

• 2 c. powdered sugar
• 1 T. unsalted butter, softened
• 1 tsp. ginger paste (or fresh ground ginger)
• 1/8 tsp. salt
• 3-4 T. milk

Using nonstick cooking spray with flour included, generously coat bundt pan. Sprinkle coarse sugar in pan to lightly coat; set aside. Preheat oven to 350.

Whisk together flour, pepper, powder, soda and salt; set aside. In small bowl, whisk together juice, zest, ginger and extract; set aside.

In large mixing bowl, cream butter and sugar on low speed until pale and fluffy. Add eggs one at a time, incorporating well between each addition. Alternately add dry ingredients (about 3 additions) and buttermilk (about 2 additions). Stir in lemon mixture. Pour batter in bundt pan. Firmly tap pan on counter about 3 times to tap out any large air bubbles that may have been trapped when batter was poured into pan.

Bake at 350 for 55-60 minutes. Allow cake to cool in pan on wire rack for about 15 minutes. To remove from bundt pan, place wire rack over top of pan and invert, tapping gently on the sides to release, if necessary. Allow to cool completely on wire rack.

For the glaze, combine sugar, butter, zest, ginger and salt in mixing bowl. With mixer on low, add 3 Tablespoons milk. Slowly add additional milk, one teaspoon at a time until you reach desired consistency. Pour over cake and allow to set.

Source: Cake adapted from Sauce and Sensibility; Glaze is all Sugar Rush!