FOR THE LOVE OF CHOCOLATE

Posted in Cake, Chocolate Bonbons, Cookies, Desserts, Sweets by sallybr

Today it is all a celebration of chocolate, so appropriate for the season, don’t you think? Let’s start with another winner of a recipe by Helen Fletcher.

MEXICAN BROWNIES

To get the recipe, pay a visit to her site, where you can get step by step pictures to guide you through the process. One of the tips she gives is pouring the smooth icing on the brownie after flipping it so that the bottom side is up. That ensures a super flat surface for glazing. It is all in the details, my friends!

Moving on, a Celebration Cake I made for the chef who is behind the homeless meals, a person I admire so much! Works tirelessly to offer free meals 7 days/week.

CHOCOLATE CELEBRATION CAKE WITH RASPBERRY FILLING
(inspired by many sources)

for the cake:
1 + 3/4 cups (210g) all-purpose flour
1 + 1/2 cups (300g) sugar
3/4 cup (70g) cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

for the buttercream:
1 cup (226g) unsalted butter, softened to room temperature
3 + 1/2 cups ( 420g) confectioners’ sugar
1/2 cup ( 45g) unsweetened cocoa powder
2 to 3 Tablespoons heavy cream
pinch of salt
1 teaspoon vanilla extract

for the filling:
Raspberry jam (store-bought or homemade)

for optional decoration:
Brazilian brigadeiros (click here for recipe)

Heat the oven to 350 degrees F. Butter three 7-inch round cake pans. Line with parchment paper, then butter and flour the pans, or use baking spray.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 20 minutes, then turn them out onto a cooling rack and cool completely before filling and frosting.

Make the frosting:
On a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 4 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Adjust consistency with more powdered sugar or with heavy cream. Place in a piping bag fitted with appropriate icing tips for the decorations you desire.

Place the first cake on a circular cardboard, add a circle of buttercream as a dam around the perimeter, fill the center with jam. Place second cake on top, repeat the process. Place the last cake on top, cover with a thin crumb cake layer of buttercream and refrigerate for 30 minutes. Finish the buttercream icing, add brigadeiros if so desired, or any other decorations.

ENJOY!

to print the recipe, click here

Comments: I donated this cake whole, so we have not tried it, but I have used this recipe before and it is really a delicious, very moist, intensely chocolate-y cake. The raspberry jam goes very well with it, although it is also outstanding with some salted caramel as the filling.

CHOCOLATE COVERED OREOS, DA VINCI STYLE

These turned out so cool, I was super happy with them. My sister Norma pointed out they reminded her of Leonardo da Vinci’s inventions, so that’s the reason for the name. I used a silicone mold I’ve had for many years to make the decorations with dark compound chocolate, later brushed with luster powder copper. I used a very light green to tint the chocolate for the molds.

Finally, I close this post with a series of chocolate cookies decorated according to a tutorial from Tunde Dugantsi. Simple white Royal icing, good practice for fine line piping. It would also work well on gingerbread cookies, keep that in mind. I used my default chocolate cookie recipe for those (find it here).

ONE YEAR AGO: Three Little Cookies for the Holidays

TWO YEARS AGO: Two Festive Cakes, Part One

THREE YEARS AGO: Broccoli Slaw Salad with Poppy Seed Dressing

FOUR YEARS AGO: Vegan Blueberry-Lemon Cheesecake

FIVE YEARS AGO: Green Tea Rice with Edamame and Butternut Squash

SIX YEARS AGO: Santa Hat Mini-Mousse Cakes

SEVEN YEARS AGO: Fun with Sourdough

EIGHT YEARS AGO: Pasteis de Nata

NINE YEARS AGO: New Mexico Pork Chile, Crockpot Version

TEN YEARS AGO: Chocolate on Chocolate

ELEVEN YEARS AGO: Double Chocolate and Mint Cookies

TWELVE YEARS AGO: The Story of my first Creme Brulle’

THIRTEEN YEARS AGO: Sourdough Mini-rolls

FOURTEEN YEARS AGO: Focaccia with Sun-dried Tomatoes and Gorgonzola

FIFTEEN YEARS AGO: Mediterranean Skewers

SIXTEEN YEARS AGO Fettuccine with Shrimp, Swiss Chard, and Tomatoes

21Mar2025

HAPPY BIRTHDAY TO ME!

Posted in Breads, Cake, Cookies, Desserts, Desserts, Sweets by sallybr

The date came and went (March 11th), but only now I have a chance to share a few things I made for the occasion. As you may know, most of the sweets I bake we don’t get to eat, but this series of bakes is the exception that confirms the rule. We got to savor all the sweetness! But let’s start with the bread components.

FOCACCIA ART

Maybe you remember the Quilted Focaccia Buns of a recent past? I got this idea from the book Beautiful Bread, which I highly recommend, as Theresa Culletto shares amazing designs and all the tips to make them happen. It is all a matter of making a big enough dough to cover a large baking sheet, and then planning decorations with veggies cut in shapes.

It is quite amazing how much flavor and smell little pieces of leeks impart to the dough. You can also use chives for the stems if you prefer, they will likely be easier to work with, no real prep needed.

Moving on, I had to bake a sourdough, and chose a Springtime design for it…

And now, to the sweets… From Molly Yeh’s new book Sweet Farm, one of the most delicious cookies ever, a Cherry Mahlab Linzer! I cannot share the recipe for copyright issues, but I’m tempted to tell you that the book is worth it JUST for that one. Mahlab is a Middle Eastern spice that resembles cinnamon and imparts great flavor to the dough. I will be using it often.

The dough rolls like a dream, browns beautifully in the oven, and crumbles in your mouth with that texture that only almond flour will provide. Absolutely a must-make!

From the past, I re-visited the German Chocolate Macarons, which I did not have a change to taste the first time I made, but the feedback was so great, I was intrigued and could not wait to make again FOR US. Wonderful they were, all modesty aside… Recipe available here.

TWO VERSIONS OF BRIGADEIROS

Red Velvet and Lemon. They were both made with the same basic method: 1 can condensed milk + 1 tablespoon butter in a saucepan. To the Red Velvet I added one full tablespoon of cocoa powder + 1/2 tsp Red Velvet Emulsion from LorAnn and a pinch of salt.

To the Lemon version, I added 2 tablespoons Lemon Curd (store-bought), and a pinch of salt. On a later version I added a squeeze of fresh lemon juice and some lemon zest, I liked that better. Both versions cooked the way described in this old post of mine.

And now, for the Piece of Resistance, THE CAKE! Choice of the husband, who found the recipe online and twisted my 65 year old arm to make it. Recipe published here, and also in his cookbook SWEET.

This is one amazing cake! Luscious, moist, tender, almost feels like flourless. The ganache on top takes it exactly there: over the top. And of course, I had to add a Brazilian flair to it and topped with Red Velvet Brigadeiros. And some luster powder. Because if I cannot bling on my own Birthday, there would be something wrong with me.

ONE YEAR AGO: Incredibly Simple: Air-Fried Salmon Bites

TWO YEARS AGO: Chocolate-Covered Oreos

THREE YEARS AGO: Pan-Steamed Broccoli with Miso Vinaigrette

FOUR YEARS AGO: Cookies and Rubber Stamps

FIVE YEARS AGO: Macarons for all Seasons and Reasons

SIX YEARS AGO: Lentils and Radicchio? Yes, please!

SEVEN YEAR AGO: Tres Leches Cake

EIGHT YEARS AGO: The Joys of Grating Squash

NINE YEARS AGO: Auberge-Pecan Walnut Bread

TEN YEARS AGO: Gluten-free and Vegan Raspberry Bars

ELEVEN YEARS AGO: Lasserre, a French Classic

TWELVE YEARS AGO: Sourdough Bread with Walnuts and Dates

THIRTEEN YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

FOURTEEN YEARS AGO: The Real Vodka Sauce

FIFTEEN YEARS AGO: Pork Tenderloin and Blue Cheese

16Jan2025

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

Posted in Cake by sallybr

Such a classic bake, and so simple!

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING
(from The Bewitching Kitchen)

120 grams (1 cup) all-purpose flour
50 grams (1/2 cup + 2 Tablespoons) natural cocoa powder
225 grams (1 + 1/8 cups) granulated sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp Kosher salt
85 grams (about 1/2 cup) grapeseed oil
2 large eggs, room temperature
2 teaspoons vanilla extract
75 grams (1/3 cup) milk, room temperature
170 grams (3/4 cup) very hot water

Makes 12 cupcakes. Use paper liners in your pan.

Heat oven to 350F.

In a large mixing bowl, add the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Whisk very well to fully combine the dry ingredients.

Add the oil into the mixing bowl and mix on medium speed with a hand mixer until well combined. Add the eggs and vanilla extract to the bowl and continue mixing until smooth.

With the mixer still running, slowly pour in the milk and then the hot water. Continue mixing until everything is evenly incorporated, the batter will be super thin, do not worry about it. Place the batter in cupcake pan and bake until toothpick inserted in the center comes clean. This will take 20 to 25 minutes, but check a couple of minutes earlier. Cool completely before frosting.

PEANUT BUTTER FROSTING

113 grams (1/2 cup) unsalted butter, room temperature
175 grams (1/2 cup) smooth peanut butter (Jiffy works great)
210 grams (1 + 3/4 cup) powdered sugar
1 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 to 3 tablespoons of milk to adjust consistency

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and peanut butter on medium speed for about a few minutes, until fluffy. Scrape down the sides and bottom of the bowl.

Add the powdered sugar and salt into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract. Add milk to adjust the consistency. If not using immediately you can refrigerate for several days. Bring back to room temperature and whip again before using to frost the cakes.

Use a piping tip like Wilton 1M if you like to make a rose pattern on top. Spraying gold is optional but nice…

ENJOY!

to print the recipe, click here

Comments: I love this cake recipe so much because it is simple, straightforward and always works. You can use hot coffee instead of hot water, but I tend to simplify it and just grab water from the tap, as hot as I can get it. I know many people prefer Swiss buttercream frosting but I donate the cupcakes and not knowing how long they will sit waiting, I rather use a sturdier buttercream, which is also much simpler to prepare. If you are a peanut butter/chocolate lover, this cupcake is for you!

ONE YEAR AGO: Incredibly Simple, Times Four

TWO YEARS AGO: Zucchini-Prosciuto Parcels

THREE YEARS AGO: Double Peanut Sourdough Loaf

FOUR YEARS AGO: Fennel-Rubbed Shrimp in Light Coconut Sauce

FIVE YEARS AGO: Puff Bread Balls, Two Salads and a Cookbook Review

SIX YEARS AGO: Pistachio-Caramel and Apple Mousse Cakes

SEVEN YEARS AGO: La Couronne Bordelaise

EIGHT YEARS AGO: A Special Birthday Dinner

NINE YEARS AGO: Duck Confit for a Special Occasion

TEN YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

ELEVEN YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

TWELVE YEARS AGO: Salmon Wellington

THIRTEEN YEARS AGO: The Green Chip Alternative

FOURTEEN YEARS AGO: Weekend Pita Project

FIFTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

13Dec2023

TWO FESTIVE CAKES, PART TWO

Posted in Cake by sallybr

Another great option for the holidays, this time the most intense chocolate hit in cake form for those chocaholics out there…

CHOCOLATE BUNDT CAKE
(from Two Peas and Their Pod)

for the cake:
1 cup unsalted butter (226g)
1/3 cup cocoa powder (35g)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour (240g)
1 + 3/4 cups granulated sugar (350g)
1 + 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract

for the chocolate glaze:
4 ounces bittersweet chocolate finely chopped
1 tablespoon corn syrup
1/2 cup heavy cream
1 + 1/2 tablespoons granulated sugar
sprinkles to decorate

Heat oven to 350F. Prepare your Bundt pan by spraying it with cooking spray or coating with butter and flour.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Whisk until smooth.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Decorate with sprinkles while still soft.

ENJOY!

to print the recipe, click here

Comments: This classic Nordicware pan will always have a warm spot in my heart, as that was the very first pan I used in the tent in the Great American Baking adventure of years back. I remember the thrill when the cake un-molded beautifully in front of the cameras, and I always have the same smile when it un-molds at home (the thrill is not as intense, but still there!).

Once again it was a cake I did not get to taste, as it was donated whole. But I got real nice feedback about it, it cut very nicely in thin slices so that lots of people could get to taste it. Everybody loved it, the flavor of chocolate is intense and the ganache coating a perfect complement for it. I hope you give it a try!

ONE YEAR AGO: Peppermint Wreath Macarons

TWO YEARSAGO: Cornish Hens with Yogurt-Mace Marinade

THREE YEARS AGO: Cookies for the Holidays – Gingerbread

FOUR YEARS AGO: Incredibly Simple Times Four

FIVE YEARS AGO: White Chocolate and Raspberry Mousse Cake

SIX YEAR AGO: Panettone Time!

SEVEN YEARS AGO: Pistachio Creme Brulee

EIGHT YEARS AGO: Fast and Furious Bison Chili

NINE YEARS AGO: In My Kitchen, December 2014

TEN YEARS AGO: Braised Fennel with Saffron and Tomato

ELEVEN YEARS AGO: Revenge of the Two Derelicts

TWELVE YEARS AGO: Grilling Ribbons

THIRTEEN YEARS AGO: Peppery Cashew Crunch

FOURTEEN YEARS AGO: Baked Shrimp and Feta Pasta

25Feb2020

CHOCOLATE CAKE WITH COCONUT BUTTERCREAM

Posted in Cake by sallybr

Every Monday I like to take a bake to our department, and try to keep it varied, never the same type of sweet two weeks in a row. I always have too many options in my mind and go into a state of paralysis when the weekend arrives and I need to decide what to make. Last weekend was particularly tough, so I asked the husband to help me out. He did not even blink. Why not a chocolate cake with coconut frosting? And that’s how this cake was born.

CHOCOLATE CAKE WITH COCONUT BUTTERCREAM
(adapted from Ina Garten and Stella Parks)

for the chocolate cake (make one day in advance):
(after Ina Garten)
228g all-purpose flour
400g sugar
75g unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

for coconut creme patissiere:
1 cup coconut milk
4 large egg yolks
65g granulated sugar
2 + 1/2 tablespoons cornstarch
1/2 teaspoon coconut extract
2 tablespoons unsalted butter
1/2 cup shredded sweetened coconut

for coconut frosting:
(after Stella Parks)
170g egg whites
340g turbinado sugar
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
1/2 tsp vanilla paste
450 g butter (4 sticks) softened to about 65 F
115g virgin coconut oil

for the drip glaze:
113 g semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
2 tablespoons light corn syrup

Make the cakes. Heat the oven to 350°. Butter three 7-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.

I In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Place the flour, sugar, cocoa powder, both leavening agents and salt in the bowl of a KitchenAid type mixer. Turn the mixer on, and after a few seconds slowly beat the buttermilk mixture into the dry ingredients until just incorporated. Slowly pour the warm coffee. Batter will be pretty thin.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 20 minutes, then invert the cakes onto a rack to cool. Peel off the parchment. When completely cold, refrigerate to finish next day.

Make the creme patissiere (can be made the day before). Bring the coconut milk up to a simmer in a medium saucepan. In a small bowl, whisk the egg yolks, sugar, cornstarch, and extract until pale in color. Slowly pour in the hot coconut milk while whisking continuously. Return the mixture back to the saucepan and whisk over medium-high heat until it boils. Boil for two minutes (important step, to destroy amylases in the egg yolks, that would prevent the cream from setting properly). Pour the pastry cream through a fine-mesh sieve then stir in the butter. Place a piece of plastic wrap directly on top of the pastry cream, making sure it is touching the surface, and refrigerate until cooled completely. Stir in the shredded coconut when ready to use in the cake.

Make the coconut frosting. Make a Swiss meringue by mixing egg whites, turbinado sugar, cream of tartar, salt and vanilla paste in a large bowl and bringing it to 185F over simmering water, whisking constantly. Transfer to Kitchen Aid type mixer and whisk at high-speed for about 12 minutes until temperature is around 90F.

Add butter, one tablespoon at a time, then add the coconut oil. Whisk a couple more minutes until fully smooth, and use right away. You can also store it in the fridge, bring it to 70F and whisk again before using.

Make the drip glaze. Warm all ingredients in a bowl over simmering water. Once chocolate is fully melted and incorporated with other ingredients, remove from heat. Cool to around 98F to use.

Assemble the cake. Place one layer over a cake board. Add a layer of coconut frosting, top with a small amount of coconut creme patissier. Add second layer of the cake, repeat filling. Add final third layer, frost top and sides with a crumb coat of frosting. Put in the fridge for 20 minutes.

Add a final coating of the coconut frosting, work with a scraper to the remove a bit from the sides, exposing some of the layers. Place back in the fridge, so that it is very cold before you add the drip glaze.

Add the drip glaze with a spoon, dripping around the sides, then fill the top of the cake with a thin layer. Refrigerate again for 15 minutes or until the drip glaze is set. Add swirls of coconut buttercream, decorate the base with shredded coconut, if so desired. Sprinkles are optional.

ENJOY!

to print the recipe, click here

Comments: The chocolate cake is a favorite of mine. I’ve used it in the past, and was my cake of choice for a very special celebration back in December. It is moist, it is intense, it holds well in layers. I was a bit worried that so much chocolate would obliterate the coconut component, but we are talking a duel between Ina and Stella, two Baking Titans. Stella Parks’ coconut frosting rose to the challenge. I do think my little contribution of the creme pat was also pretty nice, so I discreetly offered myself a pat in the back.

Usually, when we think about chocolate cake with coconut frosting, the first idea that comes to mind is a mountain of white frosting with shredded coconut all over it. I don’t particularly care for the texture of shredded coconut when it is prominent like that. So for my personal taste this version is more appealing. And it does have a touch of elegance, I think.

I loved doing the drip glaze thing. It is not as dramatic as mirror-glazing, in fact it is much more Zen, because you can plan your drips and watch them form. Plan your drips. Yeah, that is one odd statement, but it’s the best I could do. It’s early and coffee has not kicked in yet.

I think this cake goes easily into my top five list.