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

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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

Chocolate Heritage Frosting

 

Chocolate Heritage Frosting

Heritage frosting is made by cooking flour and milk over low heat until it is thick, then allowing it to cool completely. As it cools, you whip together butter, sugar and vanilla until they are light and fluffy before adding the butter mixture to the cooled flour mixture and whipping until it resembles fluffy whipped cream.

INGREDIENTS:

6 tablespoons flour

2 cups whole milk, room temperature

2 cups (4 sticks) unsalted butter, softened

2 cups granulated sugar

6 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

 

DIRECTIONS:

  1. Cook flour and milk over medium high heat until thickened, approximately three minutes. Remove from heat and cool completely. After flour and milk mixture has cooled, cream together butter, sugar, and cocoa until light and fluffy, about three minutes.
  2. Add flour and milk mixture to butter mixture and beat until it has reached a whipped cream consistency. Add vanilla and beat one additional minute.

source:  addapinch

Pumpkin Lava Cupcakes

10

Pumpkin Lava Cupcakes with Nutella Frosting

Yield: 16 pcs

INGREDIENTS:

Ingredients
  • 220g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 225g caster sugar
  • 335g pumpkin puree
  • 160ml milk
For the Nutella Sauce
  • 280g Nutella
  • 60ml milk
For the Nutella Frosting
  • 170g cream cheese, softened
  • 85g unsalted butter, softened
  • 95g icing sugar
  • 140g Nutella
  • 1 teaspoon vanilla extract
  • Sprinkles (optional)
 10a
DIRECTIONS:
  1. Preheat the oven to 350F/176C. Line a 12-cup muffin tin with cupcake cases, and set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. Using a hand or stand mixer, mix together the sugar and pumpkin puree until smooth. Alternating, beat in the dry ingredients, and milk on low speed, starting and ending with dry ingredients.
  4. Divide batter between the cupcake cases, filling ¾ full. Bake for 15 – 18 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pan for about 5 minutes, or until cool enough to handle, then transfer to a wire rack to cool completely before filling and frosting.
For the Nutella Sauce
  1. To make a hole in the cupcake, use a pairing knife to make a deep circular (1-inch in diameter) cut in the centre of the cupcake. Make sure you only cut about halfway through the cupcake. Using the tip of the knife, lift the cut piece of cake and remove it completely. Cut off the bottom half of the cut piece of cake, set it aside, or eat it. Set aside the top half of the cake piece, which will be used to cover the cupcake after filling them.
  2. In a medium bowl, whisk together the Nutella and milk until completely smooth.
  3. Using a small spoon or a piping bag, pour the Nutella sauce into each cupcake, filling almost to the top. Use the set-aside piece of cake to cover the tops of the cupcakes, where they have been filled.
For the Nutella Frosting
  1. Using a hand or stand mixer, beat together the cream cheese and butter until smooth. Add the icing sugar, Nutella and vanilla, then mix until smooth and creamy. Transfer to a piping bag with a decorating dip and frost the cupcakes. Decorate with sprinkles if desired.

source :  marshasbakingaddiction

Undead Gingerbread Cupcakes

undead gingerbread cupcakes

Undead Gingerbread Cupcakes by Lily Vanilli

 Yields:  12 pcs

Prep Time : 40 mins

Baking temp: 170°C (325°F) gas 3

Baking time: 20 mins
Total time: 1 1/2 hrs

INGREDIENTS:

Chocolate cupcakes:

1/4 cup (60g) unsalted butter, at room temperature

2/3 cup (140g) superfine (caster) sugar

1 large egg

1/2tsp vanilla extract

3/4 cup (115g) all-purpose (plain) flour, sifted twice

1/4 cup (30g) unsweetened cocoa

1/4tsp baking soda (bicarbonate of soda)

1/4tsp salt

1/3 cup (80ml) sour cream

4tbsp strong espresso, cooled

Chocolate frosting:

1/4 cup (60g) unsalted butter, at room temperature

1/4 cup (30g) unsweetened cocoa

1/3tsp salt

1/2tsp vanilla extract

11/2 cups (250g) confectioner’s (icing) sugar

2tbsp full-fat milk

2tbsp heavy (double) cream

Gingerbread:

3 cups (450g) all-purpose (plain) flour, plus extra to dust

1tsp baking soda (bicarbonate of soda)

2tsp ground ginger

11/2tsp ground cinnamon

1tsp freshly grated nutmeg

1/4tsp salt

1/2 cup (115g) unsalted butter, at room temperature

1/2 cup (100g) granulated sugar

2/3 cup (160ml) black treacle

1 large egg

zest of 1/2 lemon, finely grated

white icing pen

 

DIRECTIONS:

Chocolate cupcakes:

  1. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases.
  2. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases.
  3. Using an electric mixer, cream the butter and sugar together until very light and fluffy (about 5 minutes). Add the egg and vanilla extract, and beat until thoroughly incorporated.
  4. Combine the flour, cocoa, baking soda, and salt in a mixing bowl.
  5. Add the dry ingredients in three parts, alternating with the sour cream. Then slowly add the cooled coffee.
  6. Using an ice-cream scoop, spoon the batter into the paper cases, filling them three-quarters full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely before decorating.

Chocolate frosting:

  1. Using an electric mixer, cream together the butter and the cocoa until combined.
  2. Add the salt, vanilla extract, sugar, and milk and continue to beat, slowly adding the cream. Beat until very smooth.

Gingerbread:

  1. To make the gingerbread, sift together the flour, baking soda, spices, and salt and set aside.
  2. In the bowl of an electric mixer, cream the butter and sugar until very light and fluffy. Add the egg and treacle and beat until well combined. Add the flour mixture and lemon zest gradually, and beat until incorporated.
  3. Divide the dough into two pieces. Wrap each half in plastic wrap and refrigerate for at least three hours.
  4. Preheat the oven to 180ºC/350ºF/gas 4. Line two baking sheets with baking paper.
  5. Lightly flour your work surface and roll out the dough to a thickness of around 1⁄4 inch (5mm). Use a cookie cutter to cut out the tombstone shapes, or cut them out freehand with a knife or cut around objects of the right shape and size. (You can make really effective cookie cutters using thick sheets of foil trays – using scissors, cut long strips with very straight edges from an aluminum tray, fold to a double thickness, and shape however you like, bending them around things to help you get a clean shape. Staple the ends together and you have a bespoke cookie cutter!)
  6. Transfer the cookies onto the lined baking sheets, about 1 inch (2.5cm) apart. Bake for 6–8 minutes depending on size, until each cookie is firm and the edges are just beginning to brown. Remove from the oven and cool on the baking sheet for 1–2 minutes. Transfer to a wire rack to cool completely.
  7. Using a white icing pen, ice text onto the ‘tombstones’.
  8. Cover the top of the cupcakes with chocolate frosting, then dust with a thick layer of cocoa ‘soil’. Insert the iced gingerbread ‘tombstones’ and decorate with white fondant flowers.

source:  goodtoknow.co.uk

Boston Cream Bars

9

Boston Cream Bars

Yield : 8″ x 8″

INGREDIENTS:

Bottom Layer

1 box yellow cake mix or choose from our yellow cake ,

yellow cupcake , or any butter cake recipes

⅓ cup vegetable oil

2 eggs

3 tablespoons cream

Custard

½ cup sugar divided

2 cups milk

1 teaspoon vanilla

4 egg yolks

6 tablespoons cornstarch

Ganache

9oz semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon butter

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line an 8×8 pan with foil.
  2. In a large bowl, combine cake mix, oil, eggs & cream. Whisk until smooth, about 2 minutes. Spread into prepared pan and bake 18-20 minutes. Remove from oven and cool completely.
Custard
  1. Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.
  2. In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
  3. Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot for about 15 minutes, stirring every 5 minutes. Spread custard over prepared bottom and refrigerate until completely cooled.
Ganache
  1. Bring heavy cream just to a boil and immediately remove from heat. Add chocolate chips and do not stir. Let sit 5 minutes add butter and whisk until completely smooth. Pour over custard layer and let cool at room temperature 30 minutes. Refrigerate until serving.

source : spendwithpennies

Chocolate Cupcakes with Chocolate Buttercream Frosting

chocolate cupcakes with choco buttercream

Chocolate Cupcakes with Chocolate Buttercream Frosting

 Yields:  12 pcs

Prep Time : 30 mins

Baking temp: 170°C (325°F) gas 3

Baking time: 20 mins
Total time: 1 1/2 hrs

INGREDIENTS:

chocolate cupcakes:

100g plain flour

20g cocoa powder

140g caster sugar

1.5tsp baking powder

Pinch of salt

40g unsalted butter at room temperature

120ml whole milk

1 egg

¼tsp of vanilla extract

chocolate buttercream frosting:

600g icing sugar sifted

200g unsalted butter

80g cocoa powder

80ml whole milk

 

DIRECTIONS:

  1. Preheat the oven to 170°C (325°F) gas 3.
  2. Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. Mix together until you have a sandy consistency.
  3. Whisk milk, egg and vanilla in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  4. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of mins. Do not over mix.
  5. Spoon mixture into the 12 cases and cook for 20 mins.
  6. For the chocolate buttercream: Beat icing sugar, butter and cocoa powder together in a free-standing mixer on a medium speed. Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and beat for approx 5 mins and mixture is light and fluffy.
  7. Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes.
  8. Decorate with blueberries, edible gold stars and glitter. You could also try decorating these chocolate cupcakes with regal iced cut outs or lustre spray.

source:  goodtoknow.co.uk

Ultimate Chocolate Cupcakes

Ultimate Chocolate Cupcakes -BEB

ULTIMATE CHOCOLATE CUPCAKES

 Yields:  12 pcs
Prep time: 30 mins
Baking temp: 350 degrees fahrenheit
Baking time: 17-19 mins

INGREDIENTS:

For the Ganache Filling:
2 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar

For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

Ultimate Chocolate Cupcakes -BEB2

DIRECTIONS:

  1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
  2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
  3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
  4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
  5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
  6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

  • The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
  • The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
  • I used the Ateco #823 decorating tip for piping the frosting.

source:  browneyedbaker