I had never made a flourless cake before. Let me start off by saying that this cake was not only the easiest cake that we have ever made, but also one of my favorites. Five ingredients, into the oven, followed by a dusting of powdered sugar and I was transferred away to chocolate heaven. The outside was nice and brownie-like and the inside was warm, fudgey and oozing chocolate, much like a chocolate soufflé or lave cake. I am already itching to bake it again and am on the hunt for more flourless cake recipes. If you have any good ones, please do send them my way.

Flourless Chocolate Cake:

You will need:

1 cup (2 sticks) unsalted butter cut into cubes, and 1-2 tablespoons extra to butter the pan
1 pound of bittersweet chocolate, chopped into small pieces, or 1 pound of good quality bittersweet chocolate chips
9 large eggs at room temperature, separated
3/4 cup granulated sugar
Powdered sugar for dusting
Fresh berries to garnish (optional)

Preheat the oven to 350 degrees. Melt 1-2 tablespoons of butter in a bowl, and using a pastry brush or paper towel, grease the inside of a 9 inch springform pan.

Next, carefully chop your chocolate into small pieces, while making sure to keep the pieces uniform for even melting. Place chopped chocolate into a microwave-safe bowl, then add the cubed butter to the chocolate and microwave in 15-20 second increments. Be sure to stir the chocolate and butter as you go and be careful not to burn the chocolate, or it will seize.

In the bowl of an electric mixer fitted with a paddle attachment, whisk the egg yolks and sugar together until pale yellow in color. Mix a little of the chocolate/butter mixture into the egg yolk mixture to temper the eggs. If you add all the chocolate at once, your eggs will scramble. After the eggs are tempered, add the rest of the chocolate mixture to the eggs.

In the bowl of an electric mixer fitted with a whisk attachment, or using a hand-held mixer, beat the egg whites until they form stiff peaks. Gently add the egg whites to the chocolate mixture, folding them in with a rubber spatula. It’s important not to over mix or you will deflate the egg whites.

Pour the cake batter into your buttered springform pan and bake until the cake is set and the top starts to crack. You will know it’s done once a wooden pick inserted in the center comes out with moist crumbs clinging to it. About 50-55 minutes depending on your oven.

Let the cake cool for 10 minutes before releasing it from the springform pan. Garnish with powdered sugar once cooled. This cake would also be delicious served with vanilla bean ice cream, freshly whipped cream and berries or a raspberry sauce.

Recipe found here.

Photos by Bleubird.




I stumbled upon this cake recently and have been dying to make it. Basil butter cream and Ina Garten’s chocolate cake… Sounds equally interesting and incredible. If you’ve ever tried Ina’s Beatty’s Chocolate Cake recipe, which I have before, you will know that it’s a home run every time. She adds a cup of freshly brewed coffee into the batter and it really brings out the rich chocolate flavor. When we decided to make this cake we had no idea that the trip to the grocery store would turn into three trips to three different stores due to the Nashville “Flash Freeze.” The low was six degrees Sunday night, which is not normal for Nashville. Apparently people got a little nervous and cleared out the grocery stores. The shelves were bare and it looked like we were in the middle of a natural disaster. Persistence paid off and the multiple trips were worth it.

This cake is the best and the buttercream recipe is a new favorite. It would be so great with Rosemary or Rose, or maybe a splash of Grand Marnier.

Chocolate Cake with Basil Buttercream

Beatty’s Chocolate Cake via Ina Garten

1 3/4 cup flour
2 cups sugar
3/4 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla
1 cup freshly brewed hot coffee

Preheat the oven to 350. Butter two 8 inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low-speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low-speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

*Batter will be very runny, but do not worry*

Pour the batter into the prepared pans and bake for 35-40 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper.


Basil Buttercream

1 1/2 cups whole milk
1/3 cup heavy cream
1 cup fresh basil leaves, packed
1 1/2 cups granulated sugar
1/3 cup all purpose flour
1 1/2 cups (three sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp pure vanilla extract

In a heavy saucepan, combine milk, heavy cream and basil. Heat until simmering but make sure it doesn’t boil. Remove from heat. Let the basil cream cool and then refrigerate for at least two hours and up to overnight. Remove basil leaves from the cream and discard.

In a heavy saucepan, whisk the flour and sugar together. Add in the basil cream and cook over medium heat, whisking every now and then until the mixture thickens. It takes about 10-15 minutes.

Transfer the mixture to the bowl of an electric mixer and using the paddle attachment, beat on high until cool for 7-9 minutes. Reduce the speed to low and add in the cubed butter, mixing until combined. Increase the speed to medium high and beat until the frosting is fluffy and doubled in size. About 1-2 minutes. Add in the vanilla extract and mix until incorporated. Set frosting to the side.

Place one of the two cooled cakes on a cake stand. With an offset spatula or knife, spread the top with a layer of basil buttercream. Place the next cake on top and spread the rest of the frosting all over the cake in an even layer. Garnish cake with fresh basil and serve.



we were trying to think of the perfect winter cake for sunday’s baking session and all that came to mind was gingerbread. i love gingerbread cookies but have never made and possibly never tasted, at least that i can remember, actual ginger bread or gingerbread cake. a quick search on pinterest and we were searching the pantry for ingredients and making a short list for the market.

this gingerbread cake is delicious. it smells like christmas and is full of wonderful dark and spicy flavors. not too sweet, but definitely sweet enough to call dessert. serve warm with a little orange butter and you’ll be in winter heaven.





you will need:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 cup low-fat buttermilk
2 teaspoons vanilla extract
8 tablespoons unsalted butter, at room temperature
1 cup dark brown sugar
1/2 cup dark molasses
2 large eggs, at room temperature

preheat oven to 350 degrees. using butter, grease and flour a 9×5 inch loaf pan. tap out excess flour. In a bowl, combine flour, baking soda, ginger, cinnamon, allspice, cloves and salt. whisk to break up lumps and set bowl aside. in a separate small bowl, stir together buttermilk and vanilla and set aside.

next, combine butter and brown sugar in the bowl of an electric mixer. beat on medium speed until fluffy and light in color, about 3-4 minutes. beat in molasses until combined and then one at a time, add in the eggs, beating in until well incorporated. once everything is mixed in, scrape down bowl and paddle. add one third of the flour mixture and beat on low speed until incorporated. add half of the buttermilk mixture and beat until the batter looks smooth, add in another third of the flour mixture. add remaining buttermilk and then the remaining flour mixture. the batter should be nice and smooth.

pour batter into prepared pan and place on the center rack of your oven. bake for 45 minutes or until a wooden pick inserted in the center comes out clean. the cake should pull away from pan once finished. cool and turn out onto a rack. finish with a dusting of powdered sugar.

recipe adapted from here.

see more sunday’s cake recipes here.




as a kid, i always thought that coffee cake had coffee in it. i felt a little bit cooler when i'd eat it because i was having a form of coffee. you can imagine the disappointment on my face when i found out that coffee cake usually does not have coffee in it, but is intended to be served alongside coffee. makes me giggle.




apple cider & salted caramel creme fraiche coffee cake 

you will need:

3 tablespoons unsalted butter, softened
6 tablespoons creme fraiche
1 cup granulated sugar
1 cup apple cider
1 1/2 cups cake flour
2 teaspoons salt
2 egg whites

salted caramel
1/2 cup granulated sugar
3 tablespoons unsalted butter
1/4 cup heavy cream
3/4 teaspoon sea salt 

3/4 cup almonds, chopped
3/4 cup light brown sugar
6 tablespoons flour
6 tablespoons unsalted butter, chilled

*prepare the salted caramel before making the cake batter. pour an even layer of sugar in a heavy saucepan and cook over medium-high heat. once the sugar starts melting, begin whisking. ignore the clumps and continue to whisk until all of the sugar has dissolved. swirl the sugar in the pan until it turns amber in color. this happens quickly, so be careful not to burn! next, stir in the butter with a wooden spoon, remove from heat and whisk in the heavy cream. whisk until incorporated, then add the sea salt. set caramel aside to cool for 10 minutes.

preheat oven to 350 degrees. using butter or cooking spray, grease a 9 inch baking pan or oven-proof skillet. we used a cast iron skillet. heat apple cider in a small saucepan over medium heat. simmer until reduced by half then set aside to cool. 

next, sift together cake flour, salt and baking powder. in the bowl of an electric mixer, whip egg whites until they reach soft peaks. set both bowls aside.

cream together butter, sugar and creme fraiche in large bowl. alternately add reduced apple cider and sifted flour mixture, stirring until combined. carefully fold in the egg whites. add half of the batter to your greased pan and then drizzle some of the salted caramel over top. spoon the remaining batter on top and smooth out with a spatula.

pulse the topping ingredients in a food processor until crumbly or feel free to use a pastry cutter if you do not have a food processor. distribute topping over the batter.

bake cake for 40 minutes or until set in the center and enjoy with some of the leftover salted caramel drizzled on top. 

recipe adapted from here.




it’s been awhile since we’ve baked a cake on a sunday, for no other reason other than it being a sunday. i miss it dearly and hope to start baking regularly again now that the winter season is around the corner. there is something so utterly comforting about the warmth from the oven and the smell of freshly baked goods when it’s cold outside. this week we chose an apple cake and boy was it delicious. i think i will keep this recipe around for awhile. think big chunks of baked apples and sweet golden dates throughout the richest, buttery cake with a hint of bourbon flavor. it’s definitely not your grandmother’s fruit cake, but completely perfect for this time of year.







you will need:

1/2 cup pitted and chopped dates
1/2 cup bourbon, any kind will do
2 cups all purpose flour, sifted
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
4 cups apples; (we used a mix of tart granny smith and sweet pink lady apples) peeled, cored and roughly chopped
1/2 cup melted unsalted butter
2 eggs, lightly beaten
icing sugar for dusting the cake

*before preparing the cake batter, place your chopped dates in a small bowl and cover with the 1/2 cup of bourbon. stir to cover in the liquid and set aside for 30 minutes. the dates should plump up and absorb some of the bourbon.

preheat oven to 325 degrees. using butter, grease and flour your baking pan. we used a parchment lined angel food baking pan but a 13x9x2 pan will work just fine. in the bowl of an electric mixer, mix together the flour, sugar, baking soda, cinnamon, nutmeg and salt. add in the chopped apples, the dates and all the liquid they have been soaking in, melted butter and the eggs. the batter will be thick so be sure all ingredients get mixed in. pour the batter into your prepared pan and spread it around to make an even layer. place on the center rack of the oven and bake for one hour or until a wooden pick inserted in the center comes out clean. the cake should be nice and dark in color. finish your cooled cake by dusting some icing sugar on top.

recipe slightly adapted from here.

you can find more sunday’s cake here.

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