Devil's Food Chocolate Bundt Cakelets

Throwback to May, and Devil's Food Chocolate Bundt Cakelets, for #nationalbundtday.

Devil's Food Chocolate Bundt Cakelets

These were based on the cake/cupcake recipe in Lauren Chattman's Mom's Big Book of Baking. The original recipe was supposed to make 2 cake layers, or 16 cupcakes, but my muffin tin is only for 12. I decided to try out my Nordic Ware bundtlet pans for only the 2nd time. I filled each space about halfway with cake batter, and ended up with 24 little cakes. I decided that next time, I might try 12 little cakes, and one round cake layer. 

I used whole-milk yogurt instead of sour cream, and a combination of coconut oil and corn oil (and less of it) in place of butter (too rich for me).

Well, the important thing is that now I can have a little chocolate for my sweet snack. Although I'm not a chocoholic, when I haven't had it in a while, I don't feel quite as well as if I have a little something chocolatey every day. They are pictured here with some confectioners sugar. Oh, and did I mention the cake is yummy, too?

Nordic Ware Facebook

Chocolate-Buttermilk Squares cake, 

with Muhalabiya Vanilla Ice Cream

The above is Chocolate-Buttermilk Squares cake, with Muhalabiya Vanilla Ice Cream sprinkled with cinnamon. The cake recipe is from Lauren Chattman's Mom's Big Book of Baking, while the muhalabiya is from Habeeb Salloum's Classic Vegetarian Cooking from the Middle East and North Africa. After the cake cooled, I covered it and kept it in the fridge, where it lasted for a couple of weeks.

Although I often just try to make the muhalabiya thick, and then put it in the freezer when cool, this time, I put it in an ice-cream maker before the freezer. The cake recipe uses buttermilk and baking soda, rather than eggs; I used leftover whey (liquid) from making paneer, for the buttermilk. I also used oil, rather than butter, and regular unsweetened cocoa powder, rather than Dutch-process as in the recipe.

Zebra (Marble) Cake. 

Another view. Less zebra-y, but still a marble cake with alternating vanilla and chocolate. Recipe from Lauren Chattman's Cake Keeper Cakes.

Zebra (Marble) Cake

A marble cake in which vanilla and then chocolate batters are slowly and alternately added to the baking dish. If you do it right, in the end, it should resemble zebra stripes! If not, it's okay, it'll taste good, anyway. I substituted ground hazelnuts in place of a half-cup of the flour. Recipe from Lauren Chattman's Cake Keeper Cakes.