Red Velvet Lava Cakes

red velvet lava STS

Red Velvet Lava Cakes

Yield:  4 cakes

INGREDIENTS:

8 tbsp (1 stick) unsalted butter

4 ounces white chocolate

1 cup confectioners’ sugar

2 large eggs

2 large egg yolks

1 tbsp red liquid food coloring

2 tbsp natural unsweetened cocoa powder

6 tbsp all-purpose flour

confectioner’s sugar, for dusting

melted dark or semi-sweet chocolate, to decorate (optional)

raspberries or sliced strawberries, for serving

red velvet lava STS2

DIRECTIONS:

  1. Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.
  2. Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners’ sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)
  3. Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.
  4. Whisk the cocoa and flour in a  small bowl to combine. Add to the batter and stir until just combined.
  5. Divide the batter evenly among the ramekins. Place the ramekins on a  baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.
  6. Serve the cakes immediately, dusted with confectioners’s sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)

source: spachethespatula

 

Red Velvet Cupcakes

red velvet cupcake LDP

Red Velvet Cupcakes (with cream cheese surprise inside)

Yield:  2 dozens

INGREDIENTS:

1 box red velvet cake mix (prepared as package directs, except substitute milk for water)

1 8 oz. pkg cream cheese (room temperature

⅓ c. sugar

1 egg

1 dash salt

1 c. mini chocolate chips

Cream cheese frosting (optional)

 red velvet cupcake LDP2
DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix.
  3. Prepare cake mix as directed on package except substitute milk for water.
  4. Line cupcake pan with liners. This recipe makes about 30 cupcakes.
  5. Fill cupcake liners ½-2/3 full with red velvet cake mix.
  6. Add 1 T. cream cheese filling on top of cake mix.
  7. Bake as package directs for cupcakes. I baked mine 22 minutes.
  8. Let cool in cupcake pan for 5 minutes. Remove to wire rack to finish cooling.
  9. If desired, frost with cream cheese frosting.
  10. Store leftovers in refrigerator.

 

source:  littledairyontheprairie

Milk Chocolate Loaf Cake

2

Milk Chocolate Loaf Cake

Yield:  9″  X 5″

INGREDIENTS:

  • 200g self-raising flour
  • 30g cocoa powder, sieved
  • ½ teaspoon salt
  • 115g unsalted butter, softened
  • 250g granulated sugar
  • 2 large eggs
  • 5 tablespoons evaporated milk
  • 5 tablespoons water
  • 1 teaspoon vanilla extract
  • 100g chocolate chips
For the Chocolate Glaze
  • 60g unsalted butter, softened
  • 1 tablespoon cocoa powder
  • 250g icing sugar
  • 3 tablespoons hot milk
  • 1 teaspoon vanilla extract
  • Chocolate chips (optional)
Instructions
  1. Preheat the oven to 350F/176C. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, cocoa powder, and salt together until combined.
  3. Using a handheld or stand mixer, beat the butter, and sugar together until combined. Beat in the eggs, milk, water, and vanilla. Fold in the chocolate chips.
  4. Pour the wet ingredients into the dry ingredients and gently mix together until combined.
  5. Pour the batter into the prepared loaf pan. Bake for 55 – 60 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Make sure to loosely cover the cake with aluminum foil halfway through baking to prevent the top from getting too brown. Allow the cake to cool completely in the pan on a wire rack before removing and frosting.
For the Chocolate Glaze
  1. Using a handheld or stand mixer, beat the butter cocoa powder, icing sugar, milk, and vanilla until smooth and is your desired thickness.
  2. Pour or spoon over the cake loaf, and sprinkle with chocolate chips if desired.

source :  marshasbakingaddiction

Chocolate Bundt Cake with Chocolate Cream Cheese Frosting

11

Chocolate Bundt Cake with Chocolate Cream Cheese Frosting

Yield: 9″  X 13″

INGREDIENTS:

  • 340g self-raising flour
  • 1 teaspoon baking soda
  • 40g cocoa powder
  • ½ teaspoon salt
  • 115g unsalted butter, softened
  • 450g caster sugar
  • 240ml vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 240ml buttermilk
For the Frosting
  • 180g cream cheese, softened
  • 100g icing sugar
  • 2 – 4 tablespoons cocoa powder
  • 2 – 3 tablespoons milk (or more for drizzling consistency)
  • 1 teaspoon vanilla extract
  • A handle of chocolate chips (optional)
DIRECTIONS:
  1. Preheat the oven to 350F/176C. Spray and flour a 10″ bundt pan and set aside.
  2. In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed until well combined. Add the oil, eggs, and vanilla and beat until combined.
  4. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.
  5. Pour the batter into the prepared bundt pan and bake for 50 – 55 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before frosting.
For the Frosting
  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, icing sugar, cocoa powder, milk, and vanilla extract until smooth, and at the desired thickness. If the frosting is too thick, add more milk to loosen to drizzle consistency.
  2. Pour, or spoon over the cake, then sprinkle with chocolate chips.

source :  marshasbakingaddiction

Death by Chocolate Cake

death by choco cake TLE

Death by Chocolate Cake

 Yields:  2, 6″ cake
Baking time: 30  mins

INGREDIENTS:

Chocolate Fudge Cake:

3 oz unsweetened chocolate, chopped

1/3 cup unsweetened dark cocoa powder

1 cup water, boiling

3/4 cup (12 Tbsp) unsalted butter, room temperature

1 1/4 cup dark brown sugar, packed

2 large eggs, room temperature

1/3 cup sour cream, room temperature

1 tsp vanilla extract

3/4 cup all-purpose flour

1/2 cup cake flour

1 tsp baking powder

1/4 tsp fine sea salt

Simple Chocolate Buttercream:

1 cup unsalted butter, room temperature

3 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/4 tsp fine sea salt

2 Tbsp milk, or heavy cream, or coconut milk

Chocolate Ganache:

3 oz dark chocolate (72%), finely chopped

3 oz heavy cream

Chocolate Toppings:

Brownie Batter Oreos

Rolled chocolate wafers

Fun-size chocolate bars

Mini Reese’s peanut butter cups

Hershey’s Kisses

death by choco cake TLE2

Directions:

Chocolate Fudge Cake:

  1. Preheat oven to 350 degrees F. Butter two 6-inch round cake pans and line with parchment paper. Set aside.
  2. In a small bowl, combine unsweetened chocolate, cocoa powder and boiling water. Whisk until smooth. Set aside and allow to cool. It is ready to use when it is no longer hot, and just warm to the touch.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy and smooth. Add eggs and mix until incorporated. Add sour cream and vanilla and continue to mix.
  4. In a medium bowl, whisk together all-purpose flour, cake flour, baking powder and salt. Add 1/3 of flour mixture into the bowl of stand mixer. Mix at low speed until almost combined. Pour in half of the cooled chocolate mixture and mix. Add another 1/3 of flour, followed by the remaining half of chocolate. End with the last 1/3 of flour. Mix between each addition and scrape down bowl as needed to ensure thorough mixing.
  5. Divide batter evenly between prepared cake pans. Bake for 30 minutes, rotating pans after 15 minutes. Bake until cake is set and toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5 minutes. Run a knife or mini offset spatula around the perimeter of the cake to loosen it from the pan. Invert and let cake cool to room temperature on a wire rack.

Simple Chocolate Buttercream:

  1. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Sift together powdered sugar and cocoa powder. Add to bowl in three additions. Mix on low speed after each addition. Add salt and milk. Mix until combined. Adjust consistency according to preference. If buttercream is too thick, add milk 1 Tbsp at a time until desired consistency is achieved. If buttercream is too thin, add 1/4 cup sifted powdered sugar (up to 3/4 cup). Set aside until ready to use.

Chocolate Ganache:

  1. Place chopped chocolate in a large bowl.  Bring heavy cream to a simmer.  Pour hot cream over chopped chocolate and cover bowl with plastic wrap.  Let sit for 3 minutes.  Remove plastic wrap and stir ganache until homogenous. Allow to sit at room temperature for 8-10 minutes until ganache has slightly thickened.

Assembly:

  1. Level cake rounds. Slice each cake round into two layers, for a total of 4 layers of cake. Build cake and frost with buttercream. Allow to chill in the fridge while ganache thickens. Once ganache is ready, pour melted chocolate over chilled cake. Immediately decorate the top of the cake with you desired toppings (Oreos, chocolate wafers, chocolate bars, chocolate candies). Place in fridge for 10 minutes to allow chocolate to set up. Remove from fridge and serve immediately.
  2. death by choco cake TLE3

 

source: thelittleepicurean

Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Chocolate cupcake IAB2

Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting

INGREDIENTS

Cupcakes

1/2 cup (1 stick or 115g) unsalted butter

2 ounces semi-sweet baking chocolate

2 large eggs, at room temperature

3/4 cup (150g) granulated sugar

2 teaspoons vanilla extract

1/2 cup (115g) sour cream, room temperature

1/2 cup (42g) unsweetened cocoa powder

3/4 cup (95g) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

Chocolate Cream Cheese Frosting

12 ounces semi-sweet chocolate (chips or chopped)

1 1/2 cups (3 sticks or 345g) unsalted butter

8 oz. cream cheese, room temperature

2 cups (250g) confectioners sugar

1/4 cup (30g) unsweetened cocoa powder

4-5 tablespoons brewed hot coffee

 Chocolate cupcake IAB

DIRECTIONS:

Cupcakes

  1. Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  3. In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  4. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  5. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  6. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  7. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  8. The batter will be very thick.
  9. Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Chocolate Cream Cheese Frosting

  1. Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
  2. Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
  3. In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
  4. Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
  5. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
  6. Frosting will darken as it sets.
  1. Make sure cupcakes are cool before frosting.

 

source:  iambaker

Red Velvet Cake Roll

red velvet roll CCB

Red Velvet Cake Roll

Yield: 10-12 servings

INGREDIENTS:

3/4 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 oz red food coloring
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the cream cheese filling:
8 oz. cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
2-3 cups confectioners powdered sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)

 

DIRECTIONS:

Preheat oven to 350 degrees F. Spray a 10×15 inch jelly roll pan with nonstick cooking spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.

In another bowl, using an electric hand mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color. Add sugar and oil beat until well- combined. Beat in buttermilk, vinegar, red food coloring, and vanilla.

Reduce hand mixer speed to low and slowly beat in dry ingredients until just combined.

Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

 

source:  culinarycouture

Chocolate Velvet Cake

chocolate velvet cake AP

Chocolate Velvet Cake

Chocolate Velvet Cake with Chocolate Heritage Frosting gives a nod to the traditional Southern velvet cakes we all know and love while giving them a bit of an update. Full of rich, delicious chocolate flavor with that unmistakable velvet cake texture.

INGREDIENTS:

½ cup butter, softened

1½ cups granulated sugar

2 eggs, room temperature

2½ cups all-purpose flour

3 tablespoons unsweetened cocoa powder 1 teaspoon salt

½ teaspoon espresso powder

1 cup buttermilk, room temperature

1 teaspoon vanilla extract

1 teaspoon baking soda

1 tablespoon distilled white vinegar

 

Chocolate Frosting:

Use any Chocolate frosting you want (see chocolate heritage frosting , chocolate ganache, chocolate buttercream, chocolate frostings)

DIRECTIONS:

  1. Preheat oven to 350o F. Prepare three 8-inch cake pans with butter and flour, taking care to remove any excess flour.
  2. Cream butter and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
  3. Sift together flour, cocoa powder, salt, and espresso powder in a separate medium bowl, set aside.
  4. Pour buttermilk and vanilla into a measuring cup, set aside.
  5. Alternately, mix flour mixture and buttermilk mixture into butter mixture, beginning
  6. and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
  7. Reduced speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to overmix.
  8. Distribute cake batter evenly into the three cake pans. Bake for 25 minutes or until cakes have gently pulled away from the edges of the cake pans and a cake tester or toothpick inserted in the center of the cake comes out clean.
  9. Remove from oven and allow to cool. Cool in pans for about 10 minutes and then turn out onto cooling racks until cakes are completely cooled before frosting cake.

source:  addapinch

Margarita cupcakes

Margarita cupcakes

Margarita cupcakes

 Yields:  1 doz

INGREDIENTS

Cupcakes:

1 1/2 cups all-purpose flour

1 1/4 cups sugar

1/2 cup buttermilk, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 eggs, room temperature

2 limes, juiced and zested

1 1/2 tablespoons tequila, optional

2 teaspoons baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Frosting:

1 1/2 cups (3 sticks) unsalted butter, room temperature

3-4 cups powdered sugar, or to taste

1/4 cup freshly squeezed lime juice

2 tablespoons tequila, optional

2 teaspoons lime zest

1/2 teaspoon vanilla extract

1/8 teaspoon coarse salt

DIRECTIONS:

  1. Preheat oven to 350º F and line a muffin tin with 12 cupcake liners.
  2. In a small bowl, combine flour, baking powder and salt and mix together.
  3. In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until butter is fluffy and lightened in color.
  4. Beat in eggs one at a time, waiting for each to be incorporated before adding the next one.
  5. Scrape down sides of bowl and mix in lime juice, tequila (if using), lime zest and vanilla extract.
  6. Working in batches, alternate between adding the dry and wet ingredients, beginning and ending with the dry. Mix batter until just incorporated, then let rest 10 minutes.
  7. Pour batter into cupcake molds, filling each 3/4 full, then place baking dish in oven and bake for 30 minutes, or until cupcakes are golden and tops are springy to the touch.
  8. Remove from oven and let cool completely.
  9. To make the frosting: beat sugar in a large bowl or mixer on high speed for 5 minutes, or until fluffy and lightened in color.
  10. Gradually mix in powdered sugar until incorporated, then beat in lime juice, tequila (if using), zest, vanilla extract and salt. Note: little by little, add more powdered sugar if you want a firmer frosting.
  11. Mix everything together one more time, then frost cooled cupcakes, garnish with fresh limes and serve immediately…enjoy!

source:  12tomatoes

Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

 Yields:  8.5″x4.5″

Prep Time : 15 mins
Total time: 1 hrs, 45mins

INGREDIENTS:

Nonstick vegetable oil spray

¼ cup unsweetened cocoa powder

1 cup unsalted, roasted almonds, plus 2 tablespoons chopped

7 ounces bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped

½ cup olive oil

1 teaspoon kosher salt

¾ cup granulated sugar, divided

4 large eggs, separated

¼ teaspoon cream of tartar

1 tablespoon raw sugar

DIRECTIONS:

  • Preheat oven to 325°. Lightly coat a 8½x4½” loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
  • Microwave chocolate and ¼ cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
  • Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
  • Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
  • Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

source:  Chris Morocco @ bonappetit