A rich and moist chocolate sour cream bundt cake studded with fresh raspberries. Top with whipped cream and more berries for a real treat.
I’m currently a little bit stuck in the doldrums of parenthood. John is almost two and I am exhausted by the daily grind of cleaning up in his wake and trying to keep him entertained. My two favorite times of day are when he goes down for his nap, and when he goes down for the night.
Of course there are so many happy moments during the day when I feel like my heart is going to explode with love for him. But for those other moments, well, there’s chocolate cake.
This cherry chip cake, smothered in a fluffy whipped vanilla buttercream, is a homemade version of a boxed cake mix favorite. It’s also the perfect birthday cake for yours truly!
Growing up my mom let us choose what flavor of birthday cake we wanted. The bakery aisle at the grocery store had an endless selection of scrumptious looking cake mixes, and while many of my siblings chose the ever popular rainbow chip, I was always drawn to its less flashier shelf-mate, cherry chip.
A quick and easy microwavable chocolate cake, for whenever that chocolate craving hits.
I can’t decide if this is the worst or greatest idea I have stumbled upon— a chocolate cake, baked in a mug, in a microwave, in under two minutes.
You can go from hankering to satisfaction in a matter of mere minutes. It’s dangerously wonderful.