I should be studying. I really should.
But if I go through one more day without poring through food blogs and concocting culinary combinations in my head, I will go crazy. Can school just be over with so I can stop reading textbooks and start making pastries?
Usually, I bake some sort of dessert every other day. It's good practise, and I'm sure that my roommates and friends don't mind all the sugar I load them up with. I get critiqued, they get food. Win.
This past Sunday, there was a potluck dinner for Riffle [Relay for Life]. I had promised to contribute a cake of some sort, but there was a problem. Not only had studying for finals began, but that Saturday was my roommate's birthday, which meant clubbing adventures in San Francisco, Jager bombs, coming home at 430am, and going to work at 530am.
If you're doing the math, that does indeed mean that I didn't sleep. So at one hour before potluck time, I was screwed. So I pulled out all the random ingredients I could find in my fridge and came up with this: a chocolate chip pumpkin bundt cake.
Not bad, right? I've always loved the pumpkin/chocolate combination after I had cakes with the same flavours at work, but I never had recreated the yumminess at home. I added some of my own twists by finishing off the pumpkin spice soy milk I had and topping the cake with sesame seeds, just for kicks. It looked beautiful, and I still made it to the potluck on time!
Okay, back to studying. Good luck on finals!
Sleepless in San Francisco Cake
Nonstick vegetable oil spray
6 ounces semisweet chocolate chips
1 1/2 cups whole-wheat flour, divided
1 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, room temperature
3/4 cup golden brown sugar
1 teaspoons vanilla extract
2 large eggs
1/2 cup pumpkin spice soy milk
1 cup powdered sugar
4 tablespoons of unsweetened pumpkin puree
Sesame seeds, for garnish
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.
Mix chocolate chips and 2 tablespoons flour in medium bowl.
*Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with soy milk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
Combine powdered sugar and pumpkin puree in medium bowl. Whisk until smooth. Spoon glaze decoratively over cake and top with sesame seeds; let stand at room temperature until glaze is firm, about 1 hour.