I was a little shocked today when I realized that it has been two - yes, two! - months since I last posted. I mean I knew it had been a while but geez - time has really gotten away from me. Things always seem to speed up in the summer. Especially here in Chicago. We all wait the entire long, dark, dreary, freezing winter for that first glimpse of summer and when it comes - look out! There's a new energy in the city and so much to see and do.
Despite all of this, I have in fact been baking! I just haven't been posting. So its time to play catch up. Starting with this week's TWD post... which I had every intention of posting on time yesterday and just didn't get done.
This week's recipe was chosen by Amy Ruth of Amy Ruth Bakes. It features one of my favorite combinations - chocolate and raspberry - wrapped up in a sweet and surprisingly tangy loaf cake. Both the cake and the ganache-like frosting involve sour cream (I used the fat free version). The cake is very moist and dense. And I finally - FINALLY - didn't overcook it! I have this knack for always leaving things in just a touch too long - especially cakes.
The cake was delicious and could be adapted in lots of ways. I liked - but didn't love - the frosting. I'm really more of a buttercream girl. But it did complement the cake well. I had some leftover whipped cream that I spooned on top - ice cream would have been delicious, too. Be sure to check out Amy Ruth's blog for the recipe!