Let me tell you a little something about cake 52. Have you heard of the Pumpple cake? Some have deemed it the “turducken of cake.” Well, I’m about to take that and make it 225% more awesome. For cake #52, I will be making cookie inside pie inside cake, times three layers. That’s nine different flavors of sugary goodness. That’s probably 3,000 calories in a complete slice if I were to slice it top-to-bottom. My husband just finished drawing the schematics, I’ve chosen the flavors I’m going to do, and it may take me a few weeks to finish it, so bear with me, but I intend to make it. I will post all the prep materials, photos and videos of the process, and people’s reaction when I unveil this cake at an event in a few weeks. No practice round, no margin for error, I have to get it right the first time. Tell your friends – this is something you’re not going to want to miss.
And without further ado, Cake 51. We’re near the end. Pomegranate was my brother’s idea. It was a good one.
Chocolate Pomegranate Cake Recipe Ingredients
- 2 cups pomegranate juice (We used POM Wonderful)
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 6 egg whites
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cups butter, softened
- 4 ounces bittersweet chocolate
- 1 tablespoon vegetable oil
- A handful of chocolate covered pomegranate seeds or chocolate covered dried cranberries for garnish
Chocolate Pomegranate Cake Recipe Directions
Preheat your oven to 350 degrees and prepare a round bundt pan. Heat the pomegranate juice and sugar on high until the sugar dissolves and the mixture starts to boil. Reduce heat and simmer for about a half hour, stirring occasionally. Remove from heat. Mix a half-cup of cold water and 1 tablespoon of cornstarch if your mixture doesn’t seem to be thickening. You want to end up with a thick pomegranate syrup. Mix 1 cup of pomegranate syrup, the egg whites and vanilla extract in a bowl and whisk briefly. Set aside. In your kitchen mixer, combine the flour, sugar, baking powder and salt. Add the softened batter, and mix on a low speed until it’s completely incorporated. Add the liquid mixture about a half cup at a time and beat until completely blended. Do not overbeat. Pour into your prepared bundt pan. We had extra batter so we also made 6 cupcakes out of the rest. Cupcakes should be baked about 20 to 23 minutes. The cake baked for about 40 minutes. If you did two 9-inch round pans instead, try 25 to 30 minutes to start. To garnish the cake, we melted the 4 ounces of bittersweet chocolate and 1 tablespoon of vegetable oil in a double boiler and basically “painted” the chocolate onto the cake. We drizzled the remaining pomegranate syrup over that. Then, we topped it with chocolate-covered dried cranberries (because Whole Foods didn’t have chocolate-covered pomegranate seeds or just plain pomegranate seeds in season right now).
Made this cake last week, and once again I’m just now getting around to blogging it. My apologies for the delays lately. Things are way crazier for me in Kansas City than they were in St. Louis. I am actually really ready for the end of the 52 cakes project – I’m so sick of cake and sugar! After I finish the project I think I’ll take a breather for a while, and when I am ready I will start back up with 52 cookies! This cake was given away at a cake walk at my job – I have no idea who won it or what they thought!
White Chocolate Cake Recipe Ingredients
- 4 ounces white chocolate
- 1/4 cup hot water
- 1/2 cup butter, softened at room temperature
- 1/2 cup sugar
- 2 egg yolks
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 cup vanilla yogurt
White Chocolate Cake Recipe Directions
Preheat your oven to 350 degrees, and prepare a round bundt pan. Sift together the flour and baking soda in a medium bowl and set aside. In a small bowl, chop the white chocolate and pour the hot water over it. Stir constantly until the white chocolate is melted and the mixture is smooth. Set aside to cool at room temperature. In your kitchen mixer, cream together the softened butter and sugar until the mixture is light and fluffy. Add the egg yolks one at a time. Scrape down the sides with a rubber spatula, then stir in the white chocolate melt and vanilla. Alternate adding the dry ingredients mixture and the vanilla yogurt, beginning and ending with the dry ingredients. Mix just until blended, do not overbeat. In a clean metal bowl with clean whisks, beat the egg whites until stiff peaks form. Fold the egg whites into the white chocolate cake batter about 1/3 at a time. Pour the batter into your prepared bundt pan, and bake for about 25 to 30 minutes. I think it was 30 minutes anyway – I can’t remember how long I baked mine. Play it safe and start with 20 minutes, and keep an eye on it. It should brown on top, pull away from the edges slightly, spring back when pressed and your toothpick tester should come out clean when inserted in the middle. Let it cool in the pan for 10 to 15 minutes or so, then use a knife to separate the cake from the edges of the pan. Invert the pan and let the cake slide out. I melted a little more white chocolate with a few teaspoons of oil and drizzled it over the top, and added some fresh raspberries around the base for some color.
You voted on it! In the last post I asked you all to vote on the next key ingredient for the 52 cakes project. It was a tie for the lead with beer and balsamic vinegar both taking first place. I chose beer this week, but I promise that balsamic vinegar will take the cake next week. Now you’ll find that most cakes that involve beer use Guinness or other dark, stout beers. Not this time, folks.
This is the first cake I have had to make in the 52 Cakes project where I don’t exactly have an audience to receive the cake. We all know I cannot eat these cakes by myself – that would be a horrible error in judgment. As it turns out, I have a neighbor who brews his own beer and was kind enough to share one of his delicious brewskis with my husband and I. So in return for their kindness, I shall share with them a chocolate beer cake (if they’ll have it – it’s rather unexpected).
Chocolate Beer Cake Recipe Ingredients
- 1 cup of pale ale or wheat beer (I used Schlafly Pale Ale, local to St. Louis)
- 0.5 cup unsalted butter
- 0.75 cup unsweetened cocoa powder
- 2 cups sugar
- 0.75 cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 tablespoon baking soda
Chocolate Beer Cake Recipe Directions
Preheat your oven to 350 degrees, and grease your round bundt pan well. Whisk the sour cream, eggs and vanilla well in a small bowl – the mixture should be creamy yet fluffy. Pour one cup of beer into a large saucepan over medium heat. Drink the rest – I would hate for there to be a party foul on cake night. Slice up the stick of unsalted butter into about 1 tablespoon chunks and drop them in that beer to melt them slowly while stirring occasionally. As soon as that butter is melted, whisk in the unsweetened cocoa powder and white sugar until you have a rich, dark, chocolaty mixture. Add your egg/sour cream/vanilla mixture to the chocolate mixture and whisk together. Mix the creamy combo with your flour and baking soda until mixed.
Pour into your greased bundt pan, and bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Take the pan out of the oven and cool for about 15 minutes on a wire rack. Lay some parchment paper or wax paper on another wire rack and invert the bundt pan and let the cake gently slide out. Ditch the pan and let the cake cool the rest of the way on the rack. Frost with a cream cheese frosting (you can use one of the recipes on the site: cream cheese frosting recipe #1 and cream cheese frosting recipe #2) and I garnished with chocolate freshly grated into a fine powder.
This cake is large and feeds many – if you have a smaller audience, you could easily cut the recipe by 1/3 to 1/2. Serve and enjoy!
Here is a recipe for chocolate Guinness cupcakes.
Back to simplicity this week. I need a breather from all the complicated cake recipes that are difficult to decorate. I just can’t handle the pressure this week! Flavor is my focus this week for sure. This was a light, crumbly blueberry scone bundt cake. (Thanks for naming it, Chris!)
Pound Cake with Blueberry Craisins Recipe Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 0.5 cup sour cream
- 1.5 cups blueberry juice infused Craisins® Dried Cranberries
- 2.5 cups flour
- 0.5 teaspoon baking powder
White Chocolate Frosting Recipe Ingredients
- 6 ounces white baking chocolate, chopped
- 0.25 cups heavy whipping cream
- 2 sticks (1 cup) butter, room temperature
- 1 cup powdered sugar
Pound Cake with Blueberry Craisins Recipe Directions
Preheat oven to 350 degrees. Grease your round bundt pan well. In your mixer (as always, my beloved KitchenAid) or with a hand mixer, beat the butter and sugar together until they are light and fluffy. Add eggs one at a time, then vanilla and sour cream, mixing thoroughly. Stir in the blueberry-infused dried cranberries. Combine the flour and baking powder in a separate bowl, then gradually add them to the gooey mixture, mixing it completely in. Pour the batter into your greased bundt pan, and bake for 60 minutes, or until the toothpick inserted into the center comes out clean. When you pull it out of the oven, cool it for 10 to 15 minutes, then invert the pan carefully so the cake can slide right out. Cool completely on your wire rack before icing.
White Chocolate Frosting Recipe Directions
Stir white chocolate and heavy whipping cream in a double boiler, or a pan over hot water, until melted and smooth. Stir constantly so it doesn’t stick or burn or scald. Cool at room temperature for about 5 to 10 minutes. Add butter and sugar, then beat at a high speed until the frosting light and fluffy.
If I had any on hand, I would have sprinkled just a handful of chopped pecans on the top of the cake after frosting (Susie’s suggestion!).