Chocolate Bundt Cake

Sweet Treats

Do you ever sit on the couch and consider how much better your life would be in that very moment if you had a gigantic piece of chocolate cake in front of you? Does this happen to you almost every night about 7 minutes after you finish dinner? If yes, we might be soulmates.  If no, read on because this recipe juuuuuust might change that for you.

I was first introduced to this cake when a friend of mine gifted me a leftover piece in tupperware one night.  And yes I consider leftover cake in a tupperware a gift. I had one bite, made that oh-so-ladylike “I’m eating a gigantic piece of cake and trying to talk at the same time” noise which sounds a bit like a cat trying to start a lawnmower and demanded he send me the recipe right away.  Which he did.

I then made it for a very special family member’s birthday not too long ago and because I was trying to razzle dazzle the crowd, I added a chocolate peanut butter glaze.  Which really wasn’t necessary but when has that ever stopped me.

So here it is, the Food 52 Chocolate Bundt Cake recipe that will change your life forever (bold, but I think true)



cups sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1/2 tsp salt

1 tsp baking powder

2 tsp baking soda

cup sour milk (to avoid having to call your mother from the grocery store, here is how you achieve sour milk: add 1-2 tsp of vinegar to a measuring cup, measure the rest of the milk and let sit for about 10 minutes.  It will get lumpy and gross – THAT MEANS IT’S WORKING!)

cup freshly brewed strong black coffee (fresh meaning not yesterday’s stale coffee, but make sure it’s room temperate otherwise it will scramble your eggs)

1/2 cup vegetable oil


1 tsp vanilla

For the glaze:

1/2 cup semi sweet chocolate chunks or chips

1/2 cup heavy cream

1/2 cup peanut butter


How to make it:

1) Preheat oven to 350

2) Butter a bundt pan and dust the inside with cocoa powder

3) In a medium bowl, sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl.

4) In a large bowl, turn a mixer on low and mix the milk, coffee, vegetable oil, vanilla and eggs one at a time.

5) Add in aforementioned dry ingredients, crank up the speed of the mixer to medium and mix for 4 minutes – your arm may get tired or you may get bored but don’t give up.

6) Pour the batter into the pan and bake for 45 minutes.  Allow to cool completely (remove from pan first, silly!)

7) Once cool, prepare the glaze, like so:

8) Place chocolate and peanut butter in a small heat-proof bowl.

9) Heat cream over medium heat on the stove until it starts to simmer (but do not boil).

10) Pour hot cream over chocolate/peanut butter, stir until completely melted,  drizzle over the cake and lick the bowl.


Oatmeal Chocolate Chip Cookies

Sweet Treats

Is there anything better than a homemade cookie fresh out of the oven? Don’t answer that.   I can picture you all sitting there shaking your heads.  “No of course there isn’t Emma!”  I hear you. You’re exactly right.

Baking cookies has always been one of my favourite things to do.  There’s something kind of magical about the process.  You follow the rules, you mix all your ingredients together, you throw it in the oven and when you come back a few minutes later a little miracle has transpired.  Those random ingredients have become a real and (ideally) edible little piece of heaven.  So much fun. And then your house smells like sugar and butter and chocolate chips.  Can’t argue with that.

I am a big fan of The Joy of Cooking.  I think it’s a staple that every good, great or amazing cook should have in their kitchen.  It’s my go-to cookbook for any of those basics: roasting a chicken, banana bread, Yorkshire pudding, and these ridiculously perfect oatmeal cookies.  I always substitute the raisins for chocolate chips because I hate those shrivelled little chocolate imposters, but to each his own.  The best part of this recipe is that if you take them out of the oven 1 minute early, they’re a little bit chewy and if you leave them in 1 minute too long, they’re crispy and amazing.  You can’t go wrong!  Unless you leave them in more than 3 minutes too long because then they are REALLY crispy and not-so-amazing.  Trust me.

I know I said that I’m not generally a recipe follower or a recipe maker but in this case I do and always will follow a recipe religiously – baking is science, you guys.  Don’t mess around.


1 3/4 cups flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup of soft butter (do not melt!)

1 1/2 cups brown sugar

1/4 cup sugar


2 tsp vanilla

cup chocolate chips (if your hand slips and you throw in too much I’d say that’s not the end of the world)

3 1/2 cups rolled whole oats

How to make them:

1) Preheat oven to 350

2) Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg into a  bowl. It’s going to smell real nice and get you all excited.

3) Beat butter, brown sugar, sugar, eggs, and vanilla with a hand mixer at medium speed.  You can also use a wooden spoon if you have incredibly strong biceps and come from the year 1895.

4) Add flour mixture into butter mixture and mix well

5) Add in oats and chocolate chips and mix until everything is combined

6) Roll dough into little balls about the size of a beer ping pong ball and place onto a greased baking sheet in 3 rows of 4.  Or 4 rows of 3.

7) Take a fork and flatten your cookies so that they’re about 1cm thick.  Like so:


8) Bake for about 10 minutes.  Check them after 5 to see how they’re doing.  When they’re a golden brown around the edge they’re ready.

*Disclaimer: If you make these cookies when you’re home alone, like I usually do, you will eat at least 7 before your significant other gets home.  That’s okay.  Just tell them the batch only made 41 cookies – SO WEIRD RIGHT?*