Any favorites?
My fave chocolate pound cake is the chocolate sour cream bundt from ATK. I can DM you a pdf of the recipe.
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Sure, thank you – I still have that unopened sour cream sitting in my fridge 
sent. i thought i could attach the PDF, but I couldn’t, so i just copy-pasted it.
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I’ve enjoyed one from former CH Candy, also makes a full-sized bundt, it’s cocoa based with buttermilk, and both keeps well and is at its best at least two days post-baking. Happy to share the recipe if you’d like.
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Thanks – I think this is the recipe, in case anyone else wants it later
I second your thoughts on the apero cake(s) from Gateau. Good keepers and travelers, Munchkin made one several times and I enjoyed the walnut/blue cheese one several times.
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I loved the one from Dorie pre-Gateau too, where she says you can use up any stubs of cheese you have sitting around.
I am also thinking they might enjoy the slightly spiced / Indianized one from Chetna (from The Cardamom Trail) – spinach and ricotta, reminiscent of palak paneer 
– I might add garlic butter.
I am nothing if not repetitive, I realize more and more – but I scrolled down and saw your Manchego and Chorizo bread link, which sounds really good.
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The spinach ricotta would pretty much insure longevity for the cake and garlic butter is a definite plus!
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RLB’s Golden Grand Marnier Cake, uses a cup of sour cream, is very moist, has chocolate, and has survived my mailing it to Germany, as well as to the west coast.
Parmesan and Rosemary “coins” (savory shortbread) to go with drinks.
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Is this the right one? (Amazing how many recipes I had to scan before I found the baking pan size )
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Would appreciate the recipe, thank you
The manchego/chorizo bread would be one I’d really enjoy and have confidence making, Patricia Wells is pretty reliable. I’m almost positive I made it a long time ago and remember that my DH was very enthusiastic about it.
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I’m thinking all of these could be made bite-sized in mini muffin pans.
And then any garlic butter would be more evenly distributed per bite.
But a loaf is more compact to transport.
I haven’t made these - I figured a sticky toffee pudding Blondie must exist!
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A loaf will stay a lot fresher than individual minis. I’d consider slicing and cutting into bite sized squares at time of service and do the garlic butter drizzle then.
ETA I have Chetna’s book in kindle, will take a look.
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That’s the one!
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This is my adaptation of Candy’s recipe. The contours are the same, but I’ve changed up the way the ingredients are combined because I strongly believe in blooming cocoa for cakes, and I’ve shifted the sugar content and reduced the amount from her original. This makes a full size 12-cup bundt or tube cake as written. I actually tend to use buttermilk powder, so will use water for the whole liquid amount. Otherwise you can heat the liquids together to bloom the cocoa. The measurements. are by volume because that’s how she shared them.
2 cups AP flour
1 tsp. salt
1/2 tsp. baking powder
1 cup buttermilk
1/4 cup water
1 cup unsweetened cocoa
2 T. instant espresso
12 oz. Unsalted butter
1 1/4 cups brown sugar
1 cup granulated sugar
5 eggs
2 tsp. vanilla
Whisk the dry ingredients together. Heat the buttermilk and water to steaming, and whisk in the cocoa and instant espresso. Beat the butter until lightened and cream in the sugars, then beat in the eggs one at a time, followed by the vanilla. Add the dry ingredients and the cocoa mixture alternately. Pour into the prepared pan and bake at 325F for an hour or more, until it tests done.
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I made focaccia to go with dinner. Used a no-knead recipe I have used before, this time topping it with thinly sliced sweet onion. So good, nice chew.
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Thank you
