Chocolate & Sour Cream Bundt Cake
A slightly warm cake will absorb the luxurious chocolate glaze, so ensure that it has cooled completely before glazing.
A slightly warm cake will absorb the luxurious chocolate glaze, so ensure that it has cooled completely before glazing.
Decorative Bundt pans create beautiful bakery-style cakes. Because this berry-strewn treat is moist, plan to make and eat it the same day.
Picture this: a rich, brownie-like chocolate cake topped with chocolate mousse, whipped topping and garnished with even more chocolate. Sound divine? It is! Italian meringue gives the mousse a light, fluffy texture without the addition of gelatin. If you can include dairy in your dessert, substitute whipped cream for the nondairy whipped topping.
This buttery pound cake allows the option of making a large loaf or three mini loaves (in case you want to serve one right away).
Chocolate-orange is a classic holiday flavour combination. The bright candied zest on top perfectly complements the chocolate chunks hidden within the cake.
Natural peanut butter with no added sugar is our choice for the cake, particularly delicious with its streusel centre of roasted peanuts, butter and sugar.
Juicy, ripe Okanagan peaches find a happy home nestled in rich sour cream coffee cake batter. This is the perfect way to celebrate B.C.'s peach harvest, no matter where you live.
Pumpkin purée keeps these cute cakes moist and gives them a rich flavour. Freeze any leftover pumpkin in resealable plastic bags and break off pieces to add to smoothies or stir into curries.
Whatever the shape, we'll always have room for double chocolate cake, especially one that's topped with the fluffiest frosting and colourful sprinkles.
To keep the soft cake and crumble layers distinct, use firm, slightly underripe, not-too-juicy plums. Look for red varieties, such as Vanier or Burbank, or even blue prune or yellow plums.
