INGREDIENTS

CAKE
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup chopped semisweet chocolate
1/2 cup chopped walnuts (optional)
1 cup buttermilk

GLAZE
1 cup finely chopped unsweetened chocolate
1/2 cup sugar
1/3 cup (5 1/3 tablespoons) unsalted butter
2/3 cup heavy cream
2 tablespoons rum or brandy (optional)

DIRECTIONS

STEP 1
Preheat the oven to 325 degrees. Butter a 12-cup Bundt pan.

STEP 2
To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.

STEP 3
In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.

STEP 4
Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don't overmix.

STEP 5
Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or a toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.

STEP 6
For the glaze, place a heatproof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.

Ingredients


For the cupcakes
180g/6oz butter, softened
180g/6oz caster sugar
180g/6oz plain flour
1 heaped tsp baking powder
3-4 tbsp milk
2 free-range eggs
150g/5oz raspberries
For the icing
125g/4oz butter, softened
250g/8oz icing sugar
1 tbsp milk
small drop red food colouring
12 raspberries
Preparation method
Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.
Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.
Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.
Decorate the cupcakes with the icing and top each cupcake with a raspberry.

 

Ingredients:
bananas (find the ones with as little curve as possible)
creamy peanut butter

Remember a few weeks back when I made those delicious vanilla bean caramels? Well, I also turned them into a sweet treat for holiday gifting.

You could even add some of your favorite nuts to make them a really indulgent treat. All you need is that caramels recipe, some good quality dipping chocolate and holiday sprinkles.