Josh left for New York yesterday so today was my second day of single parenting. Except yesterday my parents entertained Max some of the time so today really felt like my first day of single parenting and it sucked. Or I sucked. Or both. Anyway, suffice it to say that after losing my composure over a challenging teeth brushing episode with Max tonight, I have seriously questioned whether or not I should have any more children. Motherhood is hard!
I didn’t dislike being a mom all day long. Max and I baked a cake together and he was pretty darn cute digging into the flour bin for me and passing me all the correct “gredients” that he knew we would need. It was also a pretty special moment when I handed him the whisk to lick. He asked excitedly, “No eggs?” and then went to town on it. After a few licks he said, “Mom, I’m sorry.” I asked him why and he said, “I just love chocolate.” I told him that he didn’t need to be sorry and that most people love chocolate. He had a few more licks and said, “We should make chocolate for the city. All the people will come here and be so happy!”
And now that I’ve taken the time to remember how sweet he is, I’ve calmed down a bit about him being a brat sometimes too. Maybe I just need more chocolate.
This cake started as a memory of the Starbucks chocolate muffins with cream cheese centers. I started imagining a cake and tried to find a recipe. I found many recipes for Black-Bottomed Cupcakes that look very similar and then a few cakes that seemed they might be reminiscent of the cupcakes so I decided to attempt my own creation using the most popular ratios of the basic ingredients with a few twists and additions of my own.
As far as flavor goes, it was a hit. As far as presentation, it needs some work. I am willing to put in some more work on this one. My first mistake was not greasing and flouring my bundt pan. I should have known better. My second mistake was not letting the cake cool before I cut it. Other than that, I think it may have worked but there is a possibility that the cream cheese as a center doesn’t work and it may only work as a topping, which in a bundt pan would end up being the bottom. When I try it again, I will come back and add notes but if there are any bakers out there with some opinions I would sure be open to suggestions.
So that was my day and my cake for the week. It’s all good even when it’s not.
- 250 grams cream cheese, softened
- 2 TBS sugar
- 1 egg
- dash of salt
- ¾ Cup of dark chocolate chips
- 3 Cups flour
- 2 Cups sugar
- ¾ Cup cocoa
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 2 Cups water
- ⅔ Cup oil
- 2 TBS vinegar
- 2 tsp vanilla extract
- ¾ Cup dark chocolate chips, dusted with flour
- Cream together cream cheese and sugar until light and fluffy.
- Mix in egg and dash of salt.
- Stir in dark chocolate chips.
- Set aside.
- Mix dry ingredients thoroughly.
- Mix in wet ingredients.
- Stir in flour dusted dark chocolate chips.
- Generously grease and flour a bundt pan.
- Pour 3 cups of cake batter in the bottom of the bundt pan.
- Dollop heaping tablespoons of Cream Cheese Filling evenly around pan staying in the center of the batter.
- Pour remaining batter over the top of the Cream Cheese Filling.
- Bake at 350 degrees Fahrenheit for 55 minutes or until toothpick inserted comes out clean.
- Let cake rest in pan for 10 minutes before inverting onto a cooling rack.
- Cool completely before cutting, the cream cheese filling needs time to set.