Mini Chocolate and Berry Bundt Cakes With: Tala Ginsberg

I realize that I’ve been heavy on the guest blog posts these days, but I just can’t help myself! It’s so fun hearing from other passionate crafters and bakers and the like. The first guest blog post of 2015 came from Elaine Burns, who taught us how to arrange a beautiful bouquet of flowers. The second guest post was from Jayme Henderson of Holly & Flora. She shared a delicious blood orange whiskey cocktail recipe with us. Next up: Tala Ginsberg. She is a Speech and Language Pathology student by day, creative baker by night. We went to college together, and we were both music majors.

Tala runs her own baking business called Eats and the City (@eatsandthecity on Instagram), and comes up with all kinds of mouth-watering recipes. When we spoke about her guest posting on Scissors & Sage, she asked what type of dessert I had in mind. I told her I like the combination of chocolate and berries, and she took it from there. Below you will find her story and recipe!

From Tala: I have always been a passionate baker. I started baking around the age of six or seven on my own, though when I was that young it was basically boxed cakes and Pillsbury cookie dough tubs! When I spent time at home with my nanny, I remember going to the basement to get a box of brownie or cake mix to make on my own. I would always have to ask my nanny to hold the bowl while I scraped the batter into the cake pan because my little hands couldn’t do it all!

I essentially started Eats and the City because I was constantly baking and putting the end results on my personal Instagram. One day, my roommates encouraged me to consider making an Instagram just for my food. Originally, I was against it because it seemed like too much work but, after giving in, I became addicted to it! My favorite part of @eatsandthecity is seeing peoples’ reactions. That’s the best part of baking in general.

For the past couple of years or so, I’ve tried not to make the same thing twice (except classic chocolate chip cookies, which you can never make too many of). I always try to switch it up, even if it’s the same base recipe (for example, brownies) but with a new twist. A few years back, I started asking my friends to pick one ingredient on their birthdays. From there, I decided on what dessert to make for them. It has ranged from ice cream cake with toasted marshmallows to cinnamon sugar brownies. I also find a lot of inspiration from Pinterest.

This year, I am focusing on gaining @eatsandthecity followers. I want people to become interested in the desserts that I make. The more people see what I’m making, the more helpful feedback I get. Everything I make for EatC is homemade, so the feedback is important to me. I’d love to one day open a bakery, and I see this as my own mini-start to that dream.

Mini Berry Surprise Bundt Cakes (adapted from Hip Foodie Mom)

Bake time: 20-25 minutes | Yields: Makes four 6” Bundt Cakes

Ingredients for the cake:

  • 1 ½ cups room-temperature brewed coffee
  • 1 cup unsalted butter (at room temperature)
  • 1 cup cocoa powder
  • 2 cups white granulated sugar
  • 2 cups all-purpose flour
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 ½ tsp vanilla

Ingredients for the ganache:

  • 1 cup semisweet chocolate chips
  • 2/3 cup heavy cream
  • ½ tsp vanilla

Ingredients for the extras:

  • Mixed berries (I used blackberries, raspberries and strawberries.)
  • Powdered sugar

For the cake: Preheat oven to 375°F and coat bundt pans with cooking spray to ensure that the cakes will pop right out. In a small bowl, combine flour, baking soda, and salt. In a large bowl, cream softened butter and granulated sugar. Beat eggs into the large bowl one at a time until light and fluffy. Add cocoa powder and mix thoroughly. Stir in coffee until well-mixed. Next, add the flour mixture to the large bowl. Once the mixture is well-combined, pour the mixture into the bundt pans. Bake for approximately 20-25 minutes, or until a toothpick comes out clean. Let cakes cool before adding the extras.

For the ganache: Pour the chocolate chips into a medium bowl and set aside. Combine the heavy cream and vanilla extract in a saucepan on the stove. Heat on low until little bubbles form around the edges. Leave on for approximately 30 seconds. Pour this hot mixture over the chocolate chips in the bowl. Use a whisk to mix and thoroughly combine until chocolate chips are melted. Pour over bundt cakes and serve with extras.

From Scissors & Sage

All photos taken by Tala Ginsberg

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Sour Cream Bundt Cake with Citrus Glaze

A bundt tin is one of those kitchen items that you use maybe once a year.  It doesn’t nestle into any other stacked tins because it’s just so oddly shaped, and perhaps you’ve even gotten rid of one because you’ve thought, “I’m never going to use this.”  You’re probably right, although I should warn you that this cake makes that tin worth keeping.

I don’t think I’ve ever made a bundt cake before, so I went with a simple flavor profile for the cake itself.  The sour cream in this recipe makes the cake incredibly moist and just plain perfect.  I also have to say it’s quite exciting getting to flip the baked cake over to reveal the molded shape.  It’s the little things, right?

The citrus glaze I concocted for this cake is mouthwateringly good.  You could even use the glaze on other types of cakes/loaves/cookies and pair it with all kinds of flavors.

Here is the recipe in printable form.  Enjoy!

Sour Cream Bundt Cake with Citrus Glaze

Prep time: 20 minutes | Bake time: 50-60  minutes | Yields: 1 bundt cake

For the batter:

  • 9 tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, beaten
  • 3/4 cup flour, sifted
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • 2/3 cup sour cream

For the glaze:

  • 1 1/2 cups confectioner’s sugar
  • Pinch of orange zest
  • Pinch of lemon zest
  • 1 tbsp fresh orange juice
  • 2 tbsp fresh lemon juice

Grease and lightly flour a bundt tin.  Preheat oven to 350°F.  Use an electric mixer to beat butter and granulated sugar in a large bowl until light and fluffy.  Add half of beaten eggs into the mixture and beat well.  Repeat with second half of eggs.  Add vanilla extract.

Mix sifted flour, baking powder, and salt together in a separate bowl.  Stir half of it into the butter mixture with half of the sour cream.  Beat well.  Add remaining ingredients and mix well.  Spoon into the bundt pan and level batter with a spatula.

Bake for 50-60 minutes, or until golden brown.  Let cake cool in tin for 5 minutes, then transfer to a cooling rack.

Next, mix glaze ingredients in a small bowl until blended.  Pour or brush over cake immediately.

From Scissors & Sage