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

Mini Pumpkin Cheesecakes

40

Mini Pumpkin Cheesecakes

Yield: 12 mini cheesecakes

INGREDIENTS:

For the Crust

  • 6 tablespoons granulated sugar
  • 6 tablespoons gluten-free 1-to-1 baking flour, buckwheat flour (or all-purpose flour for a non-gluten-free version)
  • 6 tablespoons cocoa powder
  • pinch of salt
  • 4 1/2 tablespoons unsalted butter, softened

For the Cheesecake

  • 1 8-ounce package cream cheese, room temperature
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon molasses
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 3 large eggs

For the Ganache

  • 1/2 cup whipping cream or heavy cream
  • 1 cup semi-sweet chocolate chips

Note: If you need these cheesecakes to be gluten-free, make sure all your ingredients are certified gluten-free.

Directions:

For the Crust

  1. Preheat the oven to 350°F and line a pan with 12 muffin liners. Note that this crust recipe does not work in regular pie pans and only as mini cheesecakes.
  2. In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined and a dough forms. If you have trouble incorporating it, use your hands. It’ll be sticky.
  3. Divide the dough between the muffin liners (I used 19 grams of dough per liner). Press the dough down with the bottom of a shot glass. If using gluten-free 1-to-1 baking flour or all-purpose flour, bake for 11-13 minutes or until the surface of the crust no longer appears wet. Move on to the next step. If using buckwheat, bake for 14 minutes. The crusts will appear very bubbly and liquid. Remove from the oven, let cool for a minute, and then use the shot glass again to lightly press down (which will remove the holes).
  4. After baking, the crust will still be soft but will firm slightly as it cools. Let cool for 10 minutes while you prepare the cheesecake.

For the Cheesecake

  1. Turn the oven down to to 325°F.
  2. With an electric hand mixer, beat the cream cheese at medium speed until light and fluffy.
  3. Add the brown sugar, granulated sugar, molasses, pumpkin puree, vanilla extract, and salt and beat on low until well combined.
  4. Add the eggs one at a time, beating on low after every addition until thoroughly incorporated. Do not over mix!
  5. Fill each muffin liner to the top with cheesecake batter and bake for 20 minutes or until the middles of the cheesecakes are set and don’t jiggle when the pan is tapped.
  6. Remove from the oven and let the cheesecakes cool in the pan.
  7. Once completely cool (about 1 hour), remove the cheesecakes from the pan and refrigerate for at least 2 hours or until ready to serve. The wrappers come off neatly before and after refrigeration.
  8. Refrigerate the cheesecakes in an airtight container for up to 3 days.

For the Ganache

  1. In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat.
  2. Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.
  3. Let cool for about 20-30 minutes or until room temperature before pouring over the chilled cheesecakes.

source: mybakingaddiction

Melted Witch Cupcakes

melted witch cupcakes

Melted Witch Cupcakes

 Yields:  24 pcs
Prep time: 1 hr
Total Cooking Time:  1 hr

 

INGREDIENTS:

24 chocolate cupcakes, baked and cooled (see chocolate cupcake recipes)

Green buttercream frosting (recipe below)

Chocolate ganache (recipe below or see chocolate ganache recipes)

24 Hershey Kisses, unwrapped

12 Oreo cookies, separated with the frosting scraped off

Buttercream Frosting:

3 sticks salted butter, slightly softened

3 teaspoons vanilla extract

1/3 cup heavy cream

6 cups powdered sugar

a few drops green and yellow food coloring

Chocolate Ganache:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

4 Tablespoons light corn syrup or honey

 

DIRECTIONS:

 

Prepare frosting: In the bowl of your mixer, beat butter, vanilla, and heavy cream on medium low speed until combined. With the mixer on low, slowly add powdered sugar and a few drops of yellow and green food coloring until just combined. Increase mixer speed to high and beat for one minute, until fluffy and smooth.

Using tiny dabs of frosting, attach Hershey Kisses to Oreo halves to form witch hats. Set aside.

Frost cupcakes generously and place in the refrigerator for about an hour, until frosting is slightly chilled.

Prepare ganache: In a microwave-safe bowl, heat chocolate chips and cream, stopping every 20 seconds to stir until melted and smooth. Stir in corn syrup, then let cool and thicken just a bit. Spoon over cupcakes and let set for just a few minutes, then top with an Oreo witch hat

source:  confessionsofacookbookqueen

White Chocolate Pumpkin Cupcakes

White Chocolate Pumpkin Cupcakes

Yields:  18 pcs

Baking temp: 350°F

Baking time: 16-18 mins
Total time: 57 mins

INGREDIENTS:

Pumpkin Cupcakes

1 Cup Flour
1/2 TSP Baking Powder
1/2 TSP Coarse Salt
1/2 TSP Ground Cinnamon
1/2 TSP Ground Ginger
1/8 TSP Grated Nutmeg
1/8 TSP Ground All Spice
1/2 Cup Brown Sugar
1/2 cup sugar
1 Stick Unsalted Butter
2 Large Eggs
7oz Pumpkin Puree

White Chocolate Pumpkin Icing

1 White Chocolate Philadelphia Indulgence Cream Cheese
1 Stick Unsalted Butter
4 Cups Powdered Sugar
3-5 TBS Milk
1 Duncan Hines Frosting Creations Pumpkin Spice Flavor Packet

DIRECTIONS:

  1. Preheat oven to 350. Mix together flour, baking powder, coarse salt, ground ginger, cinnamon, grated nutmeg, and all spice in a bowl.
  2. In the bowl of a mixer, combined brown sugar, sugar, melted butter, and eggs. Mix well.
  3. Slowly add in dry ingredients until smooth. Mix in pumpkin puree.
  4. Add 3 TBS of batter to each cupcake liner. Bake for 16-18 minutes at 350.

Now on to the white chocolate pumpkin icing.

  1. Beat butter until soft, add it cream cheese and beat together until well blended.
  2. Add in 4 cups of powdered sugar.
  3. Add in 3-5 table spoons of milk. I use 3 because I like mine to be more stiff. The more milk you add the softer and smoother it will become.
  4. Mix in pumpkin spice flavor creation packet.
  5. Once your cupcakes are nice and cool pipe a nice smooth swirl of yumminess on top of them and enjoy! I only use a round tip when piping with any cream cheese icing because it doesn’t hold up well to design tips. This icing even crusts just a small bit…

source:  makebakecelebrate

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

Mint Chocolate Chip Macarons

27

Mint Chocolate Chip Macarons

INGREDIENTS

About a cup of almonds (or 2/3 cup almond meal)

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1 teaspoon mint extract

a few drops of green food coloring

3/4 cup mini chocolate chips

(Filling recipe below)

DIRECTIONS:

  • Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.
  • Grind the almonds in the food processor until coarse. Measure the ground almonds so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground almonds and continue processing until fine. Sift through a fine mesh sieve.
  • Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the mint extract and food coloring.
  • Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining almond mixture and continue gently folding. Gently fold in the chocolate chips.
  • Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out about 1-inch circles.
  • Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”.
  • Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour.
  • Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.

Mint Chocolate Ganache Filling

INGREDIENTS

3/4 cup chocolate chips or chopped chocolate

2 tablespoons butter

1/2 teaspoon mint extract

Melt the chocolate chips, butter, and extract in the microwave on 50% power or in a bowl set over a steaming pot of water.

Spread a little onto the bottom of one macaron and sandwich another on top. Repeat for all macarons.

source : yammiesnoshery

 

Dark Chocolate Cheesecake with Kahlúa Truffles


6a

Dark Chocolate Cheesecake with Kahlúa Truffles

Yield : 8″ pie

INGREDIENTS:

About 20 Oreos (use gluten free Oreos)

3 tablespoons melted butter

1/2 cup milk chocolate chips (optional)

16 oz. softened cream cheese (two packages)

3/4 cup white sugar

1/3 cup cocoa powder (I used Hershey’s Special Dark)

3 eggs

1/2 cup sour cream

2 teaspoons vanilla

DIRECTIONS:

Preheat oven to 300ºF.

Crush the Oreos and add the butter. Press into the bottom of an 8-inch springform pan (I didn’t go up the sides at all)

You can try different pan sizes if you want, but you might have to adjust the baking time.

Melt the milk chocolate chips, if using, and spread over the crust (or you can just sprinkle the chocolate chips onto the crust, throw it in the oven for a few minutes and then spread them around).

Mix the softened cream cheese, white sugar, and cocoa powder until smooth (I didn’t use a mixer, I just did everything by hand). Add one egg at a time and then the sour cream and vanilla. Mix until smooth. Pour into prepared crust.

Place the pan on a baking sheet and wrap the 8-inch pan in a wet dishtowel (this helps the cheesecake to bake evenly). Just get the dishtowel wet, squeeze it out and wrap it around the pan.

Bake the cheesecake for 1 hour and 15 minutes or until only slightly jiggly.

Allow to cool for at least an hour and then refrigerate until cold. Top with ganache and truffles. You can also put some chocolate shavings in the middle.

6

Kahlúa Truffles/Ganache

:

1/2 cup butter

1 1/2 cup chocolate chips (I used semi-sweet)

1 teaspoon vanilla

1/3 cup Kahlua (or you can sub heavy cream)

Crushed Oreos, cocoa powder, and/or finely chopped chocolate for rolling

DIRECTIONS:

Combine the butter and chocolate chips and microwave on 50% power, stirring every 30 seconds until smooth and melted. Add the vanilla and Kahlúa and stir well. I used about 1/3 of this mixture as a ganache for the cheesecake, so if you want to do that, pour it onto the cheesecake now. Otherwise you can just make extra truffles!

Place the remaining mixture in the freezer or refrigerator until solid.

Use a melon baller to scoop out balls and roll each one in Oreos, cocoa, or chopped chocolate.

source:  yammiesnoshery

Chocolate Birthday Cake with Milk Chocolate Ganache

 

Four-Layer Chocolate Birthday Cake

Four-Layer Chocolate Birthday Cake with Milk Chocolate Ganache and Nutella Buttercream

 Yields:  8.5″x4.5″

Prep Time : 15 mins

Baking time: 11-13 mins
Total time: 1 hrs, 45mins

INGREDIENTS:

½ cup (1 stick) unsalted butter, room temperature, plus more for pan

2cupsall-purpose flour, plus more for pan

6ouncesbittersweet chocolate, chopped

1cupbrewed coffee

⅔cupunsweetened cocoa powder (not Dutch process)

3large eggs, room temperature

1cupbuttermilk, room temperature

2teaspoonsvanilla extract

1¾teaspoonskosher salt

1½teaspoonsbaking powder

1½teaspoonsbaking soda

2½cups(packed) light brown sugar

¼cupvegetable oil

Ganache

8ouncesbittersweet chocolate, chopped

1cupheavy cream

¼teaspoonkosher salt

¼cup(½ stick) unsalted butter, cut into pieces, room temperature

Buttercream

3large egg yolks, room temperature

1large egg, room temperature

½teaspoonkosher salt

¾cupsugar

1¼cups(2½ sticks) unsalted butter, room temperature, cut into pieces

1cupNutella

1teaspoonvanilla extract

Sprinkles (for decorating; optional)

Special Equipment

A candy thermometer

 

 

DIRECTIONS:

Cake

  • Preheat oven to 350˚. Butter two 9″-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
  • Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
  • Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
  • Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30–40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
  • Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise.

Ganache

  • Place chocolate in a medium bowl. Bring cream and salt to a simmer in a small saucepan over medium-low heat. Pour over chocolate; let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy. Let ganache cool, 30–45 minutes.
  • Using an electric mixer on medium speed, beat butter into ganache until mixture is light and fluffy and has turned matte, about 3 minutes.
  • Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1–8 hour.

Buttercream

  • While cake is chilling, beat egg yolks, egg, and salt in the bowl of a stand mixer fitted with the whisk attachment until mixture is pale and thick and falls back onto itself in a slowly dissipating ribbon, about 5 minutes.
  • Meanwhile, bring sugar and 3 Tbsp. water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238˚. Immediately remove from heat.
  • Reduce mixer speed to low and gradually stream hot sugar syrup into eggs aiming for where the egg meets the side of the bowl (this will prevent hot sugar from splattering). Increase speed to high and beat mixture until light and fluffy and sides of bowl are cool to the touch, 5–8 minutes.
  • Add butter a piece at a time, beating to thoroughly incorporate before adding the next piece and scraping down sides of bowl often. Add Nutella and vanilla and beat, scraping down sides and bottom of bowl, until mixture is smooth and homogenous.
  • Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.
  • Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.

 

source:  Claire Saffitz @ bonappetit

Frozen Oreo Peanut Butter Cake

14

Frozen Oreo Peanut Butter Cake

Yield: one 8″ cake

INGREDIENTS:

Oreo Crust

  • 1 package oreos
  • 1/4 cup butter, melted

Peanut Butter Layer

  • 1 cup peanut butter
  • 4 oz cream cheese, softened
  • 1 container cool whip

Oreo Layer

  • 10 oreos, pulsed but not into fine crumbs
  • 8 oz cream cheese, softened
  • 2 cups cool whip

Chocolate Ganache

  • 1 & 1/2 cups chocolate chips, chopped finely
  • 1 cup of heavy cream
  • Powdered sugar, optional

Oreo Buttercream

  • 1 stick butter, room temperature
  • 1/2 cup vegetable shortening
  • 2-2.5 cups powdered sugar
  • 2 tbsp oreo crumbs, reserve from the oreo crust

Directions:

Oreo Crust

  1. In a food processor, pulse 1 package of oreos into crumbs. Reserve 2 tbsp of oreo crumbs to make the oreo buttercream. Combine the rest of the oreo crumbs in a bowl with the melted butter. Mix until the oreo crumbs are thick. Press the oreo crumbs into the bottom of an 9 inch round springform pan, making the oreo crust as even as possible. Place the pan in the freezer.

Peanut Butter Layer

  1. In a mixing bowl, combine the peanut butter and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the peanut butter layer on top of the oreo crust, making it as even and smooth as possible. Place the pan in the freezer.

Oreo Layer

  1. In a mixing bowl, combine the roughly pulsed oreos (not crumbs) and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the oreo layer on top of the peanut butter layer, making it as even and smooth as possible. Cover the pan in plastic wrap and return to the freezer for at least 3-4 hours, or overnight.

Chocolate Ganache

  1. Chop the chocolate chips into fine pieces. Place them in a heat proof bowl. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Pour the heavy cream over the chopped chocolate. Allow it to set for a few minutes. Then gently stir until smooth. If the chocolate seems too runny, allow it to sit at room temperature for a few minutes, this will help it thicken up. If it continues to be too runny, whisk in 1 tbsp of powdered sugar at a time until you have the right consistency.

Oreo Buttercream

  1. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the 2 tbsp of reserved oreo crumbs.
  2. Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet.
  3. Transfer a portion of the frosting to a large ziploc bag or piping bag. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny. I used a piping bag fit with a wilton 2D tip.

To assemble

  1. Remove the cake from the freezer. As this time, remove the sides of the springform pan. Place the cake on a cake stand. Allow the cake to stand at room temperature for 10 minutes.
  2. Pour the chocolate ganache on top of the cake, spreading it evenly around the top of the cake with a spatula and allow it to drizzle down the sides.
  3. Pipe dollops of oreo buttercream around the edges of the cake.
  4. Place oreos in some of the dollops of buttercream if you desire.
  5. Leftover cake should be wrapped in plastic wrap and stored in the freezer for up to 2 days.

source : thefirstyearblog

Chocolate Cake with Chocolate Mousse Filling

choco cake SSS

Chocolate Cake with Chocolate Mousse Filling

INGREDIENTS:

For Cake

2 cups (250gr) all-purpose flour

1 ½ cups (300gr) sugar

¾ cup (90gr) unsweetened cocoa powder

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup (120ml) hot water

1 teaspoon instant espresso coffee

2 large eggs, at room temperature

1 cup (240ml) milk, at room temperature

½ cup (120ml) Greek yogurt, at room temperature

1 tablespoon pure vanilla extract

For Mousse Filling

½ cup (120ml) hot water

4 tablespoons (30gr) unsweetened cocoa powder

½ teaspoon instant espresso coffee

1 ½ cup (260gr) bittersweet chocolate chips

2 cups (480ml) heavy cream, cold

2 tablespoons sugar

1/3 cup Nutella

For Chocolate Ganache:

½ cup heavy cream

1 cup chocolate chips

1 tablespoon softened butter, optional

choco cake SSS2

Directions:

  1. To make the cake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In a small bowl, mix together water and instant espresso coffee. Set aside.
  4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
  5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
  6. Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
  7. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
  8. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
  9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
  10. To assemble the cake, slice the cakes horizontally into two equal layers, using a long serrated knife. If your cakes got a small hump as pictured, just slice it off.
  11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.
  12. Once the cake is cooled, make the chocolate ganache. In a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for good 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to add some shine.
  13. Remove the springform sides. Pour the ganache over the cake while the ganache is still runny, if you want smooth glaze. Or, you can let it cool and thicken a little bit to spread as a frosting.

choco cake SSS3

source: sweetandsavorybyshinee