How I became a food blogger
If you had asked me as a kid what I wanted to be when I grew up, I would’ve never said baker, food photographer, or blogger. Granted, the latter two weren’t really career options in the 90’s, but still.
The funny thing is, being a baking blogger actually makes a lot of sense given my background. Growing up, my father was a news reporter and my mom a development writer with a knack for baking the most delicious treats of all the moms in town (At least I’d like to think so. Hello, Katharine Canfield Cookies). As a girl, I loved taking photos and videos with my dad’s cameras, and of course I loved eating my mom’s desserts.
For years, I thought I wanted to own my own restaurant. My entrepreneurial spirit and love of food made it seem a natural career path. But after working in the restaurant industry for 7 years, I realized that working around food didn’t mean that working with it. I was in the hospitality business, and food was simply a product being sold. It was (and is to this day, I believe) a thankless industry.
So going back to my roots (whether I understood that was the case or not), I mixed food, photography, and writing (and social media, accounting, marketing, PR, graphic design…), poured it into a Bundt pan, baked it at 350°F, and came out with this blog.
Making this German chocolate bundt cake
Grandbaby Cakes, a new cookbook by one of my dear blogging friends Jocelyn Delk Adams, tells a similar story to my own. Jocelyn grew up in the kitchen alongside her grandmother, mother, and aunt. It was through them she learned her love of cooking, and from them that she was inspired to become a food blogger and baker.
The book is filled with touching anecdotal forwards to mouthwatering recipes. And the recipes themselves have a sense of soul. Like they are more than the sum of butter, flour, and sugar. Like each and every one has a past.
I’m also happy to say that they taste AMAZING. Or at least this German Chocolate Bundt Cake does. I had the pleasure of making Jocelyn’s German Chocolate Pound Cake, and holy moly, guys. It was too good. Like, literally too good. Like I ate it at least once a day for 5 days. I’m not joking.
Normally I have a little of a recipe and I’m good, but this German chocolate cake was everything. The texture was more like a brownie cake. As it melted in your mouth, it turned into a rich, fudgy thing of goodness. Amazing.
Cheers on a wonderful ode to family, life, and food, Jocelyn. Congratulations on a wonderful accomplishment!
Last of all, Jocelyn is hosting an awesome giveaway, including 5 signed copies of her book and a Kitchenaid 5-Quart Mixer! Be sure to enter below 🙂 Print
For the cake
- 1/4 cup semisweet chocolate chips
- 1 1/2 cups unsalted butter, room temperature
- 2 3/4 cups granulated sugar
- 5 large eggs, room temperature
- 2 1/4 cups sifted all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon instant coffee powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk, room temperature
- 1 tablespoon vanilla extract
For the icing
- 3/4 cup raw pecans, chopped
- 3/4 cup evaporated milk
- 4 tablespoons unsalted butter
- 1/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 1/2 cups sweetened coconut flakes
- 1 teaspoon vanilla extract
For the cake
- Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
- Pour the chocolate chips into a medium microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Add the cocoa powder, coffee powder, baking powder, and salt. Lastly, add the melted chocolate, buttermilk, and vanilla extract. Make sure the chocolate cools slightly so as to not curdle the buttermilk. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful to not overmix.
- Pour the batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check frequently to ensure you do not overbake this cake. Heat oven to 275°F After removing the cake.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.
For the icing
- Line a baking sheet with parchment paper. Add the pecans in 1 layer and bake for 10 to 12 minutes, until lightly toasted.
- In a medium saucepan over medium heat, add the evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Whisk constantly until the mixture has melted together. Continue to cook, whisking occasionally, for about 12 to 15 minutes, or until the mixture bubbles, turns a light amber color, and is thick enough to slightly coat the back of a spoon.
- Remove from the heat and stir in the coconut, vanilla extract, and toasted pecans.
- Drizzle the icing over the top of the cake. Serve at room temperature.
More Bundt cake recipes from Broma Bakery:
Cinnamon Bun Bundt Cake
Red Wine Chocolate Cake
Sweet Potato Bundt Cake
Six Pound Cinnamon Chocolate Chip Coffee Cake
a Rafflecopter giveaway
Disclaimer: The giveaway will run from September 15th- October 5th. Winners will be randomly selected on October 6th and notified. The contest is only open to United States residents. All items will be shipped separately by each brand.