Hi, I am Jemma and I am so delighted to be with you all today! I am the writer, gardener, baker, decorator and crafty Lady behind the blog of At Home With Jemma. I am just a gal who loves her family, fresh vine ripe tomatoes from the garden, red roses and life.
I want to thank Rhoda for having me over here today to share my all occasion cake recipe and a couple of tips on cake presentation.
It all began with my Mom, she was a cake baker extraordinaire and every cake she made, she made from scratch. Baking from scratch was my sweet Mommas way of letting us know she loved us.
I have really tried to keep the cake tradition going by baking coconut cakes, cream cakes, white cakes and of course this amazingly pretty and tasty chocolate bundt cake.
Now, it is a pretty good looking cake all on it’s own, but as you can see, that by adding just a few fresh flowers to this cake, it elevates the presentation to a whole new level.
2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter softened at room temperature
3 cups granulated sugar
5 large eggs at room temperature
1 1/4 cups buttermilk
1 tablespoon vanilla
1 cup semisweet or milk chocolate morsels(Bakers Joy)
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 tsp. vanilla extract
1-2 tablespoons cream
1/4 tsp. vanilla extract
Preheat oven to 325 degrees. Using electric mixer whisk together flour, and next 3 ingredients. Beat 1 1/2 cups of butter in a medium bowl at medium speed until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until yolk disappears. Combine 1 1/4 cup buttermilk & next 2 ingredients.Add flour mixture to egg mixture alternating with buttermilk mixture and ending with flour mixture Beat at low speed after each addition. Fold in bittersweet chocolate morsel. Pour batter into a well greased (bakers joy) and floured 10-12 cup bundt pan. Bake at 325 degrees for 1 hour and 25 minutes, or until wooden pick comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan, cool completely on wire rack.
Directions for Chocolate Glaze
Combine semisweet chocolate morsels, 3 tablespoons butter and 1 Tablespoon light corn syrup in microwave safe bowl.
Microwave on medium heat for 1 to 1 1/2 minutes or until morsels begin to melt. Stirring after 1 minute, until smooth. Stir in vanilla.
Directions For Vanilla Glaze
Whisk together powdered sugar, 1 tablespoon buttermilk, and 1/4 tsp. vanilla in small bowl until smooth. Add up to one tablespoon butter milk if desired. Drizzle glazes over cooled cake.
Fresh flowers can be employed in a number of ways when decorating a cake.
Small bouquets may be added to the cake or even petals.For this cake I combined both. Fresh flowers add a natural, rustic elegance and romantic feel to most any cake. Flowers can transform the most ordinary cake into a showstopper centerpiece for any occasion.
Pam Richardson says
Thanks Rhoda for sharing Jemma’s gorgeous cake! It is definitely a show-stopper! Pam @ Everyday Living
Melesa Gaison says
Jemma, So nice to meet you, and your cake is absolutely beautiful! I would like to have your coconut cake recipe. My husband’s birthday is coming up and he loves coconut!
Question. A baker friend said not all flowers are safe to decorate food with. There can be insecticides and fertilizers that could leech into the food product. Do you have advise on what to use? Your recipe is in my file!
Beautiful cake and sounds just as delicious as it is pretty.
What a beautiful presentation! Thank you Jemma!
Hi Jemma – your cake looks amazing and yummy! Cakes are my go to treat also and chocolate just makes it better!
Bonnie Morgan says
I missed this post somehow. Love your pretty cakes with flowers.