Chocolate Almost Overdose Cake

chocolate overdose cake

Chocolate, oh how I can write pages and pages on you! My love! My life! I love chocolate cakes, so when I stumbled across this Chocolate Overdose Cake by Confections of a Foodie Bride, well…I just had to try it!. My first attempt went beautifully, but it was so rich with the brownie base and the brownie made it semi odd to cut into, so I decided to do a full chocolate cake instead. Now don’t get me wrong, the brownie base was still delightful, but it was too much chocolate(I didn’t think that was possible…) for me.

So I introduce you to a version of the chocolate overdose cake, which includes a rich chocolate cake, filled with a creamy chocolate mousse and topped with an oh so very lovely chocolate ganache.

Good luck on not eating all of the chocolate while you are baking!

Chocolate Overdose Cake

Ingredients

Chocolate Cake

  • 4 oz of chopped semi-sweet chocolate baking squares
  • 1/4 cup Dutch pressed cocoa powder
  • 1/2 cup hot water
  • 1 3/4 cup granulated sugar, separated
  • 1 3/4 sifted all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 egg yolks
  • 3/4 cup butter, softened

Chocolate Mousse filling

  • 6 oz semi sweet baking chocolate, divided into 1/2 ounce pieces
  • 2 cups heavy whipping cream
  • 1 tablespoon granulated sugar

Chocolate Ganache Topping

  • 1 1/2 cup heavy cream
  • 2 tablespoons butter
  • 18 0z semi sweet baking chocolate, broken into 1/2 ounce pieces

Directions

Preheat oven to 350°F and line 2 9″ cake pans with parchment paper and butter pans

Chocolate Cake

1. Combine chocolate pieces, cocoa powder, and hot water in a bowl set over a pot of simmering water

  • Allow to sit for a few minutes, stirring occasionally until chocolate is fully melted
  • gradually stir in 1/2 cup sugar until mixture is thick and glossy
  • set aside to cool

2. Whisk together flour, baking soda, and salt

3. Combine buttermilk and vanilla extract in a measuring cup

4. Using a whisk attachment for a stand mixture, combine the yolks and eggs on medium-low speed

  • Gradually add the remainder of the sugar to the egg mixture on high speed

5. Replace whisk attachment with a paddle attachment

  • gradually add the cooled chocolate mixture to the egg mixture on  medium speed
  • add the butter 1 tablespoon at a time, adding more as pieces are fully incorporated
  • add the flour mixture and buttermilk to the egg mixture in 3 additions, beginning and ending with the flour
  • gently fold the mixture to fully incorporate the flour

6. Bake cakes for 25-30 minutes, or until a toothpick comes out clean

  • allow to cool in pans for 10 minutes before inverting onto a wire rack
  • once fully cooled, transfer one of the cake layers to a spring form pan

Chocolate Mousse Filling

1. Place mixing bowl and whisk attachment in the freezer for 30 minutes

2. Place the chocolate in a covered bowl over a pot of simmering water for 8-10 minutes

  • remove and stir until smooth

3. Place the heavy cream and sugar in the stand mixer and mix on high speed until stiff peaks form

  • fold 1/4 of the cream into the chocolate mixture
  • transfer the cream/chocolate mixture to the remainder o the whipped cream and gently fold in until fully incorporated

4. Spread chocolate mousse over the bottom layer cake in the spring form pan and allow to chill for 30-45 minutes

5. Place top layer of cake on top of the mousse and allow to chill for an hour before covering with ganache

Chocolate Ganache 

1. Place the chocolate in a medium sized heat proof bowl

2. Place the heavy cream and butter in a heavy bottomed sauce pan over medium heat and bring to a boil

  • Pour cream over the chocolate and allow to stand for 5 minutes
  • Stir until smooth

3. Chill 1 cup of the ganache for 1 hour, this will be used to decorate the cake with

4. Allow the rest of the ganache to come to room temperature and spread evenly over the cake

5. Decorate the cake to your liking using the chilled ganache

Good luck and Enjoy!

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Chocolate Irish Car Bomb Cupcakes

So Happy St Patty’s day everybody! I have never really been one for holidays, and always felt a little off celebrating St Patty’s day. But growing up in a town only 30 minutes south of Boston, it was kind of forced upon everyone, even the little Chinese-Indian girl. Thankfully, throughout high school I was kind of a nerd and was able to play in the St Patty’s Day Parade every year. t was an unfortunately long parade, however, I was lucky and only had a piccolo to carry, imagine being a tuba or percussionist?  Then University rolled around and I actually didn’t really want to celebrate. And now, I still don’t celebrate it, but I like to bake, so why not?

So I decided to bring in Irish Car Bomb Cupcakes for my coworkers, and found an amazing recipe on Smitten Kitchen. You can omit the alcohol from this recipe, but where is the fun in that?!? Most of it bakes out in the cupcake anyways, but it is still potent in the butter cream and in the ganache, so I would not recommend serving this to children.

Chocolate Irish Car Bomb Cupcakes

Yields about 2 dozen cupcakes

Ingredients

Chocolate Guinness Cupcake

  • 1 cup Guinness
  • 16 table spoons unsalted butter, softened
  • 3/4 cup cocoa powder
  • 2 cup all purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 2/3 cup sour cream

Irish Whisky Ganach

  • 8 oz bittersweet chocolate, chopped
  • 2/3 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons Irish whisky

Bailey’s Butter Cream

  • 12 Tablespoons unsalted butter, softened
  • 5-6 cups confectioner’s sugar
  • 3/4 cup Bailey’s

Directions

Chocolate Guinness Cupcakes

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. Simmer Guinness and butter in a heavy bottomed sauce pan over medium heat

  • Stir in cocoa powder and whisk until smooth
  • set aside to cool, slightly

2. Mix together the sifted flour, sugar, baking soda, and salt

3. In a bowl  for your stand mixture fitted with a paddle attachment, or with a hand mixer, beat the eggs and sour cream to combine

  • add the chocolate stout mixture and beat to just combine
  • fold in flour mixture with a rubber spatula

4. Distribute batter evenly into the cupcake trays, filling each about 2/3 of the way

5, Bake for 17 minutes, or to when a toothpick comes out evenly

  • Allow to cool on a wire rack before coring, filling, or frosting

Irish Whisky Ganache

1. Place the chocolate in a medium sized heat proof bowl

2. Bring the cream to a simmer in a heavy bottomed sauce pan over medium heat

  • Pour over chocolate and let the mixture stand for a minute before continuing

3. Whisk chocolate and cream until combined, placing over a pot of boiling water if the chocolate does not fully melt

  • Whisk in butter and whisky until smooth

4. Allow to cool before filling the cupcakes with the ganache, stirring occasionally

Bailey’s Butter Cream Frosting

1. Beat butter with a  paddle attachment until smooth, about 3 minutes

2. Gradually beat in half of the confectioner’s sugar to the mixture

  • beat in the Bailey’s and whip to combine
  • Gradually beat in the remaining confectioner’s sugar until mixture looks thick enough to frost cupcakes with

Assembley

1. Core cupcakes using a pairing knife or coring tool

2. Fill each cupcake with ganache using a pastry bag or sandwich bag

3. Frost cupcakes however you find appetizing

Cheers!

Chocolate Fudge Brownie with Peanut Butter Frosting

SAMSUNG

So I had lunch with my grandma this weekend. Which means I am now stocked with bananas, peanut butter, jam, rice, and mentos. I don’t know why she buys these items so much…but she always loves sharing them with her children and grandchildren.

I was a bit in despair with this increase of goods to my apartment, and whilst perusing the wonders of Annie, I saw her new post of fudge brownies with peanut butter frosting. And man was I excited. I got to use up my peanut butter, bake, and use goods I have already in my kitchen to make something that looks oh so delicious.

The brownie came out amazing and the frosting. Well, I may or may not have been snacking on it while waiting for the brownie to cool….

Chocolate Fudge Brownie with Peanut Butter Frosting

Yields 12 brownies

Ingredients

Chocolate Fudge Brownie

  • 10 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup cocoa powder +2 tablespoons
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup flour

Peanut Butter Frosting

  • 6 tablespoons unsalted butter, softened
  • 3/4 cup peanut butter
  • 1 cup confectioners sugar
  • pinch of salt

Directions

Chocolate Fudge Brownie

Preheat oven to 325°F and prepare a 8″x8″ baking dish with greased parchment paper

1. Place the butter, cocoa powder, sugar, and salt in a medium sized bowl

  • Place the bowl over a pot of simmering water and stir occasionally until the butter is melted

2. Once melted, remove from heat and whisk until combined

  • Set aside until warm to the touch

3. Once warm, add the vanilla extract and eggs, stirring well after each addition

4. Fold in the flour

5. Spread into the prepared pan and bake in the oven for 25 min

6. Let the brownies cool for 10 minutes before transferring to a wire rack

Peanut Butter Frosting

1. In your stand mixer with a paddle attachment, cream together the butter, peanut butter, and salt

2. Gradually add the confectioners sugar until light and fluffy

3. Spread over the brownies once they have cooled

Enjoy!

Mochi

 

Mochi

Who doesn’t love mochi? My first experience with it was when I was in middle school and I would go to the Asian market with my grandma. My grandma is basically amazing and she picks up on every little detail of her grandchildren, so when my brother and I stopped and gave a second look to an ice cream filled treat in the frozen section…well, she just had to buy it for us. And man, did my brother and I devoured those things in an instant. Sine then, it has been one of my favorite desserts in the world, and a great little snack.

So today, I decided to bake mochi. This recipe is just for the little squares you would top frozen yogurt with. While you can make a filling and wrap the filling around it, I find that it is a bit tougher with this recipe and would recommend a stove top method if you wish to fill them.

So without further adieu…

Mochi

yields about a shit ton of 1″ cubes…

Ingredients

  • 1 lb of sweet rice flour (I used Mochiko)
  • 2 1/2 cup granulated sugar
  • 1 1/2 cup coconut milk
  • 1 3/4 cup water
  • 1 teaspoon of food coloring (optional)
  • potato starch for dusting

Directions

Preheat oven to 325°F and line a 9″ baking dish with foil and lightly oil

1.  In a large mixing bowl, sift the sweet rice flour

  • add sugar and mix to combine

2. Add the coconut milk, water, and food coloring if using. Mix ingredients together once all of these items are added to the flour mixture

  • mix until smooth and no lumps remain

3. Pour into lined baking dish and cover with foil so that the foil is touching the batter

4. Bake for 1 hour in the middle rack of your oven

5. Let mochi cool for an hour in the covered pans

6. Dust a clean surface with the potato starch and carefully peel off the top layer of foil from the mochi

7. Invert pan onto surface, and again slowly peel off the foil from the mochi

  • this will be sticky, so be careful and take your time

8. Lightly dust the top of the mochi with the potato starch and cut into 1 inch squares

  • roll the pieces into the potato starch and enjoy!

This can be kept for up to 2 weeks in an airtight container

Maple Pancake Cupcake with Maple Frosting and Candied Bacon

Maple Bacon Pancake

Woa….Just typing out that title made me drool a little bit. So I felt just a little bit bad about not saving any of that bred for my coworkers, and wanted to keep that bacon love going a little bit. So why not go with a breakfast cupcake? Its a good compromise. I hope its loved, but as I write this post, my boyfriend is mowing down on one of those bad boys, and this is the happiest I have seen him react to a creation.

Maple Pancake Cupcake with Maple Frosting and Candied Bacon

Yields 2 dozen cupcakes

Ingredients

Maple Pancake Cupcake

  • 2 1/2 cups of flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup of light brown sugar
  • 2 eggs
  • 1 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

Maple Butter Cream Frosting

  • 1 cup unsalted butter, softened
  • 1/2 cup heavy whipping cream
  • 2/3 cup maple sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup maple syrup
  • 1 cup confectioners sugar

Candied Bacon

  • 6-10 slices bacon, sliced
  • 1/2 cup light brown sugar
  • 2 tablespoons maple sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Directions

Maple Pancake Cupcake

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1.  Sift together flour, baking powder, baking soda, and salt

2. In a stand mixer with a paddle attachment, or with your hand mixer, beat together the butter and light brown sugar until combined

  • add eggs, one at a time scraping down the bowl after each addition
  • add maple syrup
  • add vanilla extract

3. Add the flour mixture and buttermilk to the butter mixture in 3 additions, beginning and ending with the flour

4. Divide batter evenly amount the cupcake trays and bake for 20 minutes, or until a toothpick comes out clean

Maple Butter Cream Frosting

1. Place the stand mixing bowl and whisk attachment in the freezer for 15 minutes

  • On high speed, beat the heavy whipping cream until stiff peaks form
  • set aside

2. In the stand mixer with a paddle attachment, combine the butter and maple sugar

  • add the maple syrup
  • add the vanilla extract

3. On low speed, add in the whipped cream

4. Add the confectioner’s sugar to the mixture and beat on low speed until combined

5. Chill frosting for at least 30 minutes before piping onto cupcakes

Candied Bacon

Preheat oven to 400°F and line a baking sheet with foil

1. Slice bacon to what ever size you would like to put on your cupcake, I did large pieces, but you could also chop it up smaller and use it like sprinkles on the cupcakes

2. In a medium sized bowl, combine the light brown sugar, maple sugar, cinnamon and nutmeg

3. Coat the sliced bacon with the sugar mixture and bake in oven for 8-10 minutes

4. Take bacon out of oven and sprinkle the remaining sugar over the bacon and return tray to oven for 8-10 minutes, or until you see the sugar start to caramelize

5. To assemble, wait until the cupcake is completely cool and the frosting has been chilled before piping the frosting onto the cupcakes.  Wait until the bacon is completely cool before placing on top as well

Enjoy!