Chocolate Sour Cream Bundt Cake with Ganache

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The boys are back in town … or, in our case, the girls.

For six years, my husband has been a dorm parent in a boys’ dorm at the private high school where he teaches and we live. We were in one dorm for a year; and then, when we moved into our last apartment, another dorm for five. I LOVED those boys – and still do, of course. We knew at the end of last year with us moving it was likely my husband would be assigned to a different dorm. And he was. A girls’ dorm.


Most of my part in dorm parenting has been baking for the boys. It brings me a lot of joy, and I think it helps them feel a little more like school is home. I was a little hesitant about the girls’ dorm, wondering if they would eat like the boys do. I have been assured from every side that yes, they do.

So now I have 40 high-school daughters. And they wiped this platter clean the other night. Mr. V said one even said she doesn’t usually love chocolate, but she really liked this cake!

We’re living in a house now, so we’re not in the dorm with the kids, which is kind of weird after six years of being in one. But we’re still on campus and eating in the dining hall and trying to love these kids like our own. So I’ll still be baking up a storm!

Chocolate Sour Cream Bundt Cake with Ganache

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 12-18 servings

Chocolate Sour Cream Bundt Cake with Ganache

Slightly adapted from Barbara Bakes. I love bundt cakes because they are so easy to serve and don't require as much frosting (I am not huge on frosting), but you could also bake this as a 9x13 or a layer cake, adjusting the time.

Ingredients

  • 1 c. (2 sticks) butter
  • 5 T cocoa powder
  • 1 tsp. kosher salt
  • 1 cup water
  • 2 c. all-purpose flour
  • 1 3/4 c. sugar
  • 1 1/2 tsp. baking soda
  • 2 eggs
  • 1/2 c. sour cream
  • 1 tsp. vanilla
  • Ganache
  • 3/4 c. chocolate chips
  • 1 T honey or corn syrup
  • 3 T heavy cream

Instructions

Preheat oven to 350F. Spray a bundt pan with cooking spray with flour and set aside.

In a medium-sized saucepan, stir together butter (cut into slices), cocoa powder, salt, and water. Cook until the butter is melted, stirring, and set aside.

In a large mixing bowl, whisk together flour, sugar, and baking soda. Add half of the butter mixture and stir until well blended. Add the remaining butter mixture and stir until uniform. Stir in sour cream and vanilla until uniform.

Pour the mixture into the prepared bundt pan. Bake 35-40 minutes, until a tester comes out clean. Cool in pan 10 minutes, then invert onto a cooling rack or platter to cool completely.

Ganache

Put chocolate chips into a microwave-safe measuring cup. Add honey or corn syrup and heavy cream on top. Microwave 30 second on high power, then stir together until the chocolate is smooth. If it will not all melt, give it another 15 seconds or so. (Do NOT add more heavy cream once the chocolate is hot; it will make it seize up.) Drizzle or spoon over top of the cake and let set.

http://www.jessieweaver.net/2017/08/chocolate-sour-cream-bundt-cake-with-ganache/

Do you have a favorite dessert to serve to a crowd?

You might also like:

Low-Sugar Peanut Butter Cookies {Secret Recipe Club}

This post may contain affiliate links. Please see my Disclosure statement for more details.

peanutbuttercookies

Do you ever eat cookies for breakfast? We sure do. One of my kids’ favorite breakfasts is Giant Breakfast Cookies. (They also love having Popsicles for breakfast.) I am all about making their food fun so that they are more likely to eat healthier things. And since these cookies are probably way healthier than any muffin I make, I say go forth and make cookies for breakfast!

I chose the Peanut Butter Breakfast Cookies from Tasty Cheapskate‘s site for Secret Recipe Club this month. Blogger Jean shares her simple, wholesome, and cheap recipes there, with the cost of ingredients included!


I also eyed the Irish Soda Bread (which I love, but the one I made most recently flopped in a big way) and Lemon Garlic Hummus; but in the end I was searching while I had sick kids at home and couldn’t go to the store, so I had everything on hand for the peanut butter cookies. Plus, cookies.

That said – for some wacky reason I didn’t have any whole wheat flour, which I ALWAYS have. So I did use white flour in mine, but I mixed in some oat flour to give it a little more healthfulness. I would definitely use white whole wheat flour if I had it on hand.

Low-Sugar Peanut Butter Cookies

Low-Sugar Peanut Butter Cookies

Adapted from The Tasty Cheapskate.

Ingredients

  • 2 T butter
  • 1 c. natural peanut butter (see notes)
  • 2 T brown sugar
  • 2 T white sugar
  • 2 eggs
  • 1 T milk
  • 1 tsp. vanilla
  • 1 1/4 c. flour, preferably whole wheat (or a combo of all-purpose and oat flour)
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 c. chocolate chips

Instructions

Preheat oven to 350F.

In a saucepan over low heat, melt together the butter, peanut butter, and sugars. Move mixture to a large bowl.

Your mixture should only be warm, not hot; if it's too warm, wait for a bit to make sure the eggs don't cook in it. Once it's just slightly warm, add eggs, milk, and vanilla.

Sift dry ingredients (flour, baking soda, and baking powder) into the wet ingredients and stir until combined. Stir in chocolate chips.

Line a baking sheet with parchment paper or silicone mat. Form dough into golf-ball sized balls and place on sheet, then press down slightly. (You can criss-cross with a fork for a traditional peanut butter cookie look, if you like. I didn't.) Bake for 7-8 minutes. They won't look done, but take them out anyway. Let cool on baking sheet 5 minutes before transferring to a cooling rack. Best served warm!

Notes

For these to be truly low in sugar, use a natural peanut butter that is just peanuts or peanuts and salt. Even "natural" peanut butters usually have sugar and oils in them. I like Smuckers brand.

http://www.jessieweaver.net/2016/02/low-sugar-peanut-butter-cookies-secret-recipe-club/

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Pumpkin Banana Muffins {Secret Recipe Club}

This post may contain affiliate links. Please see my Disclosure statement for more details.

Pumpkin Banana Cinnamon Chip Muffins

I so enjoyed looking through my assignment for the Secret Recipe Club this month. I had Amy’s Cooking Adventures; Amy is a mom to three children – two boys on earth who are 6 and 4, and one daughter who was stillborn. She not only writes and photographs amazing recipes, she also talks about dealing with life as a grieving mother.

My kids are just-7, 4, and 2, and I am right with Amy when it comes to picky eaters and trying to expand their little palates. I have found that my kids will eat almost anything if I put it in a muffin. They love Spinach Muffins, even! So I decided to try two new muffin recipes from Amy, because I had a couple of very ripe bananas and I couldn’t decide between these two recipes!


The Pumpkin Banana Muffins above are sweetened only with banana and a small amount of real maple syrup or honey and the cinnamon (or chocolate) chips. I thought they were delicious, moist, and I’m so glad to have that recipe at hand! I should have used chocolate chips, because two of my three kids apparently don’t like the cinnamon chips. Oh well, more for me!

Zucchini Banana Muffins

These Zucchini Banana Muffins are actually very similar to the Double Chocolate Zucchini Spice Muffins I have on my site already, but with the addition of banana and a little less sugar. I liked the additional sweetness and moisture from the banana, plus it helped me use up those almost-entirely-brown ones on the counter. These were gobbled up by my children and our dorm boys! Hence, the iPhone photo – they all got eaten before I could get a good pic. Whoops. (I made 12 muffins and one small loaf of bread.)

Thanks, Amy, for the great recipes! Her site has tons and tons of recipes I would like to try, including this Rosemary-Basil Bread, which I almost made in addition to the muffins!

Naturally Sweetened Pumpkin-Banana Muffins

Yield: 12 muffins

Ingredients

  • 1 c. whole wheat flour
  • 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 medium ripe banana, mashed (about 1/2 c.)
  • 1/2 c. pumpkin puree
  • 1/2 c. melted coconut oil
  • 2 eggs
  • 4 tsp. maple syrup or honey
  • 1/4 c. cinnamon or chocolate chips (optional - obviously these have sugar unless you have made your own!)

Instructions

Preheat oven to 350F.

In a mixing bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix together banana, pumpkin puree, and oil. Add in eggs and syrup/honey and mix well. Add wet ingredients to dry and stir until combined. Fold in chips.

Fill muffin cups about two-thirds full. Sprinkle with additional chips if desired. Bake 15-18 minutes, until a tester comes out clean.

http://www.jessieweaver.net/2015/11/pumpkin-banana-muffins-secret-recipe-club/

Find the Chocolate Zucchini Banana Muffin recipe on Amy’s Cooking Adventures!

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Millionaire Bars (with a Little Cheat) #Choctoberfest

This post may contain affiliate links. Please see my Disclosure statement for more details.

Millionaire Bars

Shortbread that’s crumbly and caramel that oozes … chocolate and crunch and when I eat it makes me snoozes …

OK, nice try.


But these are a few of my favorite things.

I am a big-time caramel lover. Toffee. Butterscotch. Basically any form of caramelized sugar will do. (I almost forgot this peanut butter pie where the filling is peanut butter caramel. OOOOOOH so good.)

I am a big fan of buttery shortbread, too, so when I first saw these bars in the Baked cookbook, they really spoke to me. I have made them exactly as written in Baked once. But after I realized I was basically making dulce de leche for the filling … well, this time I fully intended to buy dulce de leche in a jar.

But then we were away for some of fall break, and yesterday I was at home with three kids and realized I would have to take all of them to the grocery store if I wanted that to happen. My kids are 6, 4, and 2, and I won’t say taking them all somewhere is a nightmare … but anywhere three kids can ask me to buy stuff for them constantly while I try to focus on shopping tends to be a disaster.

But I did have a really old bag of Kraft Caramel Bits in the cupboard. So voila – totally cheater caramel filling! Use whatever caramel or dulce de leche you love for the filling; I won’t tell anyone. It all tastes good.

Millionaire Shortbread

This post is my third in a series for #Choctoberfest with Imperial Sugar. Imperial Sugar provided me with a case of sugar to bake with, but I have received no other compensation for this series.

Millionaire Bars

Yield: about 20 bars

Millionaire Bars

This is very lightly adapted from the Baked: New Frontiers in Baking cookbook.

Ingredients

    Shortbread
  • 1/2 c. Imperial Sugar granulated sugar
  • 1 1/4 c. unsalted butter, softened
  • 2 1/2 c. all-purpose flour, divided
  • 1 egg yolk
  • Caramel
  • one 10 oz. bag Kraft caramel bits, or dulce de leche or other caramel sauce
  • 2 T water or cream
  • Chocolate Layer
  • 6 oz. dark chocolate - I used a 3.5 oz bar very dark (85%) Lindt Excellence chocolate and 2.5 oz. semisweet chocolate
  • 1 tsp. honey
  • 1/2 c. butter, cut into cubes

Instructions

Shortbread

Preheat oven to 350F. Butter a 9x13 pan (you can use your butter wrappers).

Cream together sugar and softened butter. Add 2 cups flour and beat until well incorporated. Add egg yolk and beat until just combined. With a wooden spoon, add additional 1/2 cup flour and mix well. Press into the baking dish and then prick all over with a fork.

Bake 20-25 minutes, until brown around the edges. Let cool completely in pan.

Caramel

Place caramels and water or cream in a large measuring cup. Melt in the microwave for 2 minutes, then stir rapidly until uniform. Pour over cooled shortbread, spreading with a spatula. Refrigerate until cooled and hardened. (With these caramels, it doesn't take long - about half an hour. Homemade dulce de leche or caramel sauce may take 2 hours to set up and cool.)

Chocolate Layer

Add chocolate, honey, and butter to a microwave-safe measuring cup or bowl, and microwave on high 1 minute. Stir, and cook an additional 30 seconds. Whisk together with a fork until completely melted and smooth. Pour over caramel layer and spread with a thin spatula.

Refrigerate dish at least 1 hour, until the chocolate sets.

To Serve

VERY important: Remove the dish from the fridge half an hour before you want to cut the bars. This will make sure the chocolate doesn't crack and the shortbread is soft enough to come out of the pan.

Use a sharp, non-serrated knife to cut into small squares. Serve. Store extras in fridge for up to 4 days, covered.

http://www.jessieweaver.net/2015/10/millionaire-bars-with-a-little-cheat-choctoberfest/

Don’t forget to enter the $350 Chocolate giveaway!!

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White Chocolate & Banana Krispy Treats #Choctoberfest

This post may contain affiliate links. Please see my Disclosure statement for more details.

Banana Krispy Treats with White Chocolate and Coconut

This is my second recipe for #Choctoberfest with Imperial Sugar. Don’t forget to enter the $350 chocolate giveaway – you can find the Rafflecopter to enter on this post.

Choctoberfest-2015-1


Did you ever go to Disney World and have one of those Rice Krispie Treats from the confectionery on Main Street? They have a huge layer of chocolate and are topped with sprinkles or candies. I think when we went to Disney World when I was a kid, we once ate those for dinner. They are gargantuan and so good.

I saw some Banana Rice Krispy Treats on Shugary Sweets and decided to make them for my dorm boys. They are pretty heavy on the banana flavor; if you want a lighter banana note, use a small box of the pudding mix instead of a large one. These are a great, tasty dessert when you’re looking for something quick that looks fancy! I topped mine with melted Lindt white chocolate and some shredded coconut for a tropical flair, but these would be great with dark chocolate, too! (And maybe some peanuts for a Chunky Monkey feel?)

Banana Rice Krispy Treats

This trick would work with any flavor pudding mix, too, so go crazy! Let me know what flavor you decide to make.

Banana Krispy Treats with White Chocolate

White Chocolate & Banana Krispy Treats

Yield: 16 giant or 32 more reasonably-sized krispy treats

White Chocolate & Banana Krispy Treats

Recipe source: Shugary Sweets

Ingredients

  • 1/2 c. butter (one stick)
  • two 10 oz. bags mini marshmallows
  • 5.1-oz. box instant banana cream pudding mix
  • 10 oz. crispy rice cereal (about 6 cups cereal)
  • 8 oz. white chocolate, melted
  • optional: shredded coconut for topping

Instructions

Grease a 9x13 pan and set aside.

In a large pan, melt the butter completely over medium-low heat. When melted, add marshmallows and stir until the marshmallows are completely melted. Fold in pudding mix, then add cereal and mix well.

With greased hands, press the mixture into the 9x13 and set aside.

Melt chocolate in the microwave for 30-second intervals. Pour or drizzle over cereal mixture (make sure it's no longer hot - wait about 10 minutes after making the treats). Sprinkle lightly with coconut if desired.

Let cool at least 30 minutes. Check that chocolate is set. Cut into squares.

http://www.jessieweaver.net/2015/10/white-chocolate-banana-krispy-treats-choctoberfest/

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Chocolate Peppermint Crinkle Cookies PLUS a Giveaway for #Choctoberfest

This post may contain affiliate links. Please see my Disclosure statement for more details.

Choctoberfest-2015-1

Guess what today is? It’s October 5 … and that marks the beginning of #Choctoberfest! I have never participated in something like this before, but I thought it would push me to share a few recipes. It has been super fun to prepare for, and I am excited to peruse all the CHOCOLATE. I will probably gain 10 pounds just looking at my computer screen.

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?


Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist: The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.

Now, onto this first yummylicious chocolate recipe. {BTW, I received a case of Imperial Sugar to bake with for #Choctoberfest. How fun is that? Much more fun than my husband thought it was to lug 40 pounds of sugar from our mail room down to our apartment.}

Chocolate Peppermint Crinkle Cookies

These cookies are looking ahead to the holidays. I love to try out new cookie recipes around Christmas, and crinkle cookies have become some of my favorites. I will whip out the from-a-box-mix red velvet crinkles when I need something simple, but these chocolate-peppermint ones are great for a special dinner or cookie swap. Yes, they are slightly more time-intensive, but well worth the effort. When I made this batch, I played around with it a little. I got the highest compliment from my husband’s department chair, who said she was going to put these in her Christmas baking repertoire!

I made them a little more “Jessie” just by switching out corn syrup for honey and canola oil for coconut oil. Not that it makes them healthy – but I just prefer to use those more natural ingredients when possible. Plus they are what I always have on hand. You can substitute equal amounts of those original ingredients if you want.

Imperial Sugar #Choctoberfest

As I baked, I loved wondering if my grandmothers or great-grandmothers used Imperial Sugar, too, since it’s been around so long. My research says probably not, because they were in Ohio and not the Southeast … but who knows? Given that I also took my (wonderful, wonderful) measuring cups from my Grandma’s kitchen, I felt very connected to her as I was cookie-making!

Chocolate Peppermint Crinkle Cookies

Enjoy! Let me know if you make these.

Chocolate Peppermint Crinkle Cookies

Yield: about 3 dozen

Chocolate Peppermint Crinkle Cookies

These little tastes of Christmas are adapted from Bakers Royale.

Ingredients

  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 oz. semi-sweet chocolate chips or chopped chocolate
  • 2 1/2 c. Imperial granulated sugar
  • 1/4 c. coconut oil
  • 3 T unsalted butter, melted and cooled slightly
  • 2 T honey
  • 2 eggs
  • 1 egg yolk
  • 2 tsp. vanilla
  • 1 1/2 tsp. of peppermint extract or 8-10 drops of peppermint essential oil
  • 1 c. powdered sugar and 1/4 cup granulated Imperial sugar, for rolling

Instructions

Melt butter in the microwave and set aside to cool. Melt chocolate for 1 minute in microwave, then an additional 30 seconds, stirring each time. It should be able to be stirred smooth, but if not, another 30 seconds should do it.

In a medium bowl, whisk together flour, baking powder, and salt.

With an electric mixer, beat together sugar, oil, butter, and honey until smooth. Beat in eggs, egg yolk, vanilla, and peppermint extract or oil. On low speed, add the melted chocolate and mix until combined. Add flour mixture and mix on low until incorporated.

Cover with plastic wrap and refrigerate for 3-4 hours or overnight.

When ready to bake, preheat oven to 325 or 350 (see baking note below). Line baking sheets with parchment paper or silicone mats. Form the dough into golf-ball sized balls. Roll each ball in granulated sugar, then the powdered sugar. Place balls on cookie sheet and press down slightly just so they don't roll around on the sheet.

Baking: I baked these two ways - for 12 minutes at 325, which gave an almost fudge-like cookie (but it has to cool entirely on the cookie sheet, because they will just melt over a cooling rack) and then at 350 for 15 minutes, which gives you a firmer, crispier cookie. Cookies will deflate when you remove them from the oven, giving them the crinkle texture.

http://www.jessieweaver.net/2015/10/chocolate-peppermint-crinkle-cookies-plus-a-giveaway-for-choctoberfest/

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