BBQ Cake​

Picture this, you invite your friends over for BBQ and you serve them cake:

BBQ Cake

This beauty was a happy accident.

It all started one late night when I tried to make a chocolate cake. After baking the layers I realized that I hadn’t put in the sugar! Instead of throwing them out, I decided to let them cool while I whipped up a new batch of batter.

While the new sugar filled layers were baking I had a brilliant idea ~ BBQ Cake ~ rich savory chocolate cake layered with pulled pork and served with the sauce of your choice! It was a thing of beauty in my mind and it turned into a reality:

BBQ Cake

For the meat:

Get yourself a pork shoulder, coat it with Cocoa Nib Rub, and cook it low ‘n’ slow in your crockpot.

For the cake:

2 cups all-purpose flour

3/4 cups cacao nib powder (or cocoa powder)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

1’2 cup olive oil

2 eggs

1 teaspoon vanilla extract

1 cup hot coffee

Preheat oven to 350ºF. Line the bottom of 3 eight inch cake pans with parchment paper & thoroughly grease the sides.

In the bowl of an electric mixer combine flour, cacao nib powder, salt, baking soda & powder. In a medium bowl combine buttermilk, oil, eggs, and vanilla. With the mixer on low, add this mixture to the dry ingredients. Continue mixing and slowly add the coffee ~ mix until smooth, scraping down the sides at least once.

Pour batter evenly between the three prepared pans & bake for 30 to 35 minutes. Cool for thirty minutes then turn them onto racks to continue cooling. Use right away or wrap & refrigerate​ (or freeze) until ready to use!

Serve your cake with slaw and BBQ sauce!

XO

Charleston Spice Co.

BBQ Cake

Chocolate pound cake with dark chocolate ganache

Chocolate Pound Cake

This pound cake.

Mmmmm.

Words, it’s hard to put them together to do this cake justice. I keep thinking, so this is love, so this is what makes life divine and by thinking I mean humming because this cake makes me want to sing it’s so pretty.

Chocolate Pound Cake

And it’s delicious.

This pound cake is what dreams are made of, it’s a Sunday kinda love, it’s a too good to be true, can’t take my eyes off of you, make me feel some type of way kinda cake.

I found the recipe here on Bisous À Toi and I think the author would agree that this is an all-star cake.

Here’s how to make dreams come true:

For cake:

1 1/2 cups all-purpose flour

1/2 cup cake flour

1 cup cacao nib powder

2 1/4 teaspoons baking powder

1/2 teaspoons salt

1 1/2 cups butter, softened

2 1/2 cups granulated sugar

4 large eggs

1 teaspoon double strength vanilla extract (or 2 teaspoons regular vanilla extract)

1 cup sour cream

For ganache:

12 oz dark chocolate (choose one you love the taste of!)

14 oz heavy cream

make the cake:

Place rack in the center of the oven. Preheat to 325 F.

Sift flours, cacao nib powder, baking powder, and salt into a medium sized bowl.

In an electric mixer with the paddle attachment beat butter at medium speed until very creamy (about 2 mins). Gradually beat in sugar. Increase speed to medium-high and beat until well blended and light (about 4 mins). At medium speed beat in the eggs one by one, mixing well after each one and scrapping down the sides if necessary.

In a small bowl stir together vanilla extract and sour cream.

With the mixer on low add dry ingredients in 3 waves with 2 doses of the sour cream mixture in between. Mix until just blended, pour into a bundt pan, and smooth the top. (The original recipe said to oil and flour the bundt pan, I took a gamble and didn’t, the choice is yours.)

Bake for 65 to 75 minutes, until a tester comes out clean from the center.

Let cool in the bundt pan on a wire rack for 15 minutes then flop the cake out and let it cool all by itself on the rack.

make the ganache:

Hammer out 12 oz of dark chocolate so that you have small to medium chunks (the smaller the chunks, the faster it’ll all melt). Warm up the heavy cream using a double boiler. Once cream is moderately warm remove from heat. Pour in the chocolate and let sit for 15 minutes then stir gently. Pour over cake and enjoy! (We went a little wild and filled up the inner hole with ganache and boy howdy, that sure was great.)

Chocolate Pound Cake

If you have the time, make this pound cake a day ahead. We thought it was delightful the first day but absolutely to die for the second day.

Stay sweet, friends!

XO

Charleston Spice Co.

Chocolate Pound Cake