Cake Recipes - Chocolate Cake

Cake Recipes – Chocolate Brownie with Chocolate Chip Cookie Dough Cake

Cake Recipes

Cake Recipes are key to a great bake and they can be so easy, yet so complicated. For this bake, we went for easy with twist.

So, what happens when you ask your kids what they would like for me to make. Each had their own opinion of course, however they all included chocolate. So my oldest, Nicholas, he said, “Lets make a chocolate cake with brownies, chocolate chip cookies and then that fudge ganache we did on the last cake you made!”

I looked at them and said okay! So let’s start experimenting. couldn’t let my kids down now could I??? So what cake recipes could I use for this bake?

This is what I came up with. I used a great go to brownie recipe, nudged the ingredients to make it a bit more cake like, made a batch of chocolate chip cookie dough to dollup into the cake batter before baking, would it work? I’ve never baked anything inside a cake, other than chocolate chips coated in flour…that seamed to work, so I gave it a try!

I had to garner patience, as you know I’m not the most patient baker, but I’m learning. Because of the depth of the batter, the addition of the cookie dough, it took about 20 minutes longer than a “normal” cake would take in the pans I use all the time. I was so worried it would dry out the cake being in so long, but in fact it didn’t to my surprise. But definitely needed the extra time, it was MASSIVE!

I created a great video with Nicholas on putting this together. Below is the link for you to enjoy and see first-hand the results. Below are the recipes!

VIDEO:  Chocolate Brownie with Chocolate Chip Cookie Dough Cake

What have you done that’s a bit “out of the box” when it comes to making something for the family? I’d love to hear about your experiments and what you learned while making them. Please comment below or message me anytime.

Look forward to hearing from you!

Enjoy the bake!

CAKE RECIPES

Chocolate Brownie Cake – one layer

1/2 cup of vegetable oil

5 oz semi-sweet chocolate chips

2 eggs – room temperature

1/2 cup sugar

1 1/4 cup of flour

1 tsp baking powder

1/8 tsp baking soda

1 tsp of vanilla extract

1 cup of milk

Combine the vegetable oil and sugar, mix thoroughly. Add in eggs one at at time. Beat for about 2-3 minutes on medium speed. While sugar mixture beats, melt the semi-sweet chocolate chips in the microwave at 50% in 30 second intervals until melted. Let cool for a bit.

In the meantime, combine your flour, baking powder and baking soda. Combine thoroughly. Add in your vanilla extract and beat.

Pour the melted chocolate into the sugar mixture and combine on medium speed, scrap sides and finish beating mixture. I beat the mixture on medium-high for another 2 minutes.

Alternating between the flour and milk, starting with the flour and ending with the flour. Pour into mixture until combined.

Pour your batter in well greased and floured pans (or use parchment) to avoid from sticking.

Dollup in spoonfuls of chocolate cookie dough around the perimeter and in the center. If you don’t put in center, it probably will bake faster, so adjust your time if necessary.

I used a half-a-batch of a traditional chocolate chip cookie dough and added just a bit of extra salt to help cut the sweet of the chocolate cake.

Bake at 350 for about 40-45 minutes. Watch it carefully so it doesn’t dry out and pull it out just as it’s finished.

Let cool on racks for a few hours. It’s dense and will remain warm for a bit of time I found. These cake recipes are dense and brownie like.

Icing & Finishing

I used a traditional buttercream icing for cake and made it extra stiff. The layers are heavy. Place half the batch of the butter cream icing or more in between the layers. I piped around the top edge of the cake to create a wall barrier for the chocolate ganache.

For the ganache:

2 cups semi-sweet chocolate chips

2/3 cup heavy cream

Heat the heavy cream in the microwave on 50% in 30 second intervals until just steaming. Don’t scorch the milk. Then pour hot cream over the chocolate chips and let stand. After a few minutes, combine with a spatula until creamy and glossy. Then place in fridge to cool down just a bit and thicken.

Pour the ganache in the center of the cake, creating a pool of ganache and the piping of the butter cream will keep it contained.

We topped with chocolate discs (melting chocolates) to finish the look.

Voila! A chocolate lovers dream cake!

Decadent Chocolate Brownie Peanut-Butter Filled Cupcakes

WARNING: These are very rich, you can only eat half!

IMG_0154All my boys love Peanut Butter & Chocolate, so what’s better than a delicious cupcake?  It was a crazy work day for me today, traveled to Ohio for meetings with clients yesterday, but the boys were asking “what’s for dessert!”

So I decided a cupcake would be good to give them as a treat and to alleviate my guilt of leaving them behind. I’m not sure why I feel bad leaving them, it’s good for them to miss me, but just feel like I have to give them a reward for being so good for their daddy while their papa (me) is away!

Was thinking of a chocolate cheesecake, but that would take too long, so I decided on chocolate and peanut butter cupcakes and starting mixing ingredients! It’s so relaxing and got me out of this hectic day! And, was fun!!

I hope you find this bake as relaxing as I did, but warning, you’ll need a big glass of ice cold milk to wash this decadent dessert down!

Chocolate Brownie Cake

6 oz Semi-Sweet baking chocolates

10 tbsp unsalted butter

1 1/4 cup sugar

4 large eggs

2 tsp vanilla

1 cup all-purpose flour

1/2 tsp salt

3/4 tsp baking powder

1 cup of peanut butter chips

Combine the butter and chocolate in a small microwavable bowl and in 30 second increments on 50% power, melt the butter and chocolate together until thoroughly melted and mixed together.

In large mixing bowl, combine sugar, eggs, vanilla and mix throughly until fluffy, about 3 minutes on medium speed.

On slow speed, slowly add melted chocolate and butter to the sugar/egg mixture. Mix until well combined.

Add sifted flour, salt and baking powder to chocolate mixture until just mixed together.

Fill cup cake molds 2/3 with batter.

Gently melt in a small bowl the cup of peanut butter chips. Just enough to make a small ball in your palms, total of 12. Place the small peanut butter chip balls in the center of the batter. Let them sink on their own, don’t push down.

Bake at 350 degree oven for about 25 minutes. Remove from oven and thoroughly cool

Peanut Butter Buttercream Icing (told you this was rich!)

1 stick of softened butter.

2 tbs cold milk

1 tsp vanilla

3 cups confectioner’s sugar

1/4 cup of peanut butter

Make you icing by creaming  butter, add vanilla and then add 1 cup of confectioner’s sugar and continue to combine by adding milk as necessary until all is smooth.

I used a chocolate ganache in my icing bag (3 stripes down side) and then added my icing to pipe atop the cupcakes. It gives the icing a wonderful / professional looking finish. My piping skills are in need of practice, I just haven’t done enough, but I am committed to working on better piping skills!

I toped with a chocolate chip and a peanut!

Enjoy the Bake!!

Trace

 

Chocolate Croissants

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I was thinking about what would be challenging bake for me that would fit in the month of chocolate bakes! Watching one of my favorite baking shows, The Great British Bake Off, I watched a challenge for puff pastry. Some of them filled their croissants with all sorts of fruit fillings and then another contestant make theirs with chocolate filling! My ideas was set! I could try this!

The problem, I’ve never made flaky puff pastry before ever! So I invested the time over the weekend to do just that! And it does take time and I learned a lot during the process.

The doughs actually pretty easy to make, I followed a recipe that I had in a cookbook of mine and it was sticky and easy to work with. The hard part is not the butter, but the time in-between. I can be an impatient baker, sometimes not being patient with the process, which sometimes has not been in my favor! Nonetheless, I was committed to seeing this through. However, I will admit, my patience wained by the end of the day. I didn’t allow the dough to cool as long as I should (overnight), which would have probably yielded a bit better result.

Nonetheless, the flavor was yummy, the house was filled with an awesome aroma and I was proud of what I had accomplished.

I hope this inspires you to try out something new in your baking journey.

Enjoy the bake!

Trace

Chocolate Croissants

4 1/3 cup all-purpose flour

2 tsp salt

1/3 cup sugar

2 packs of active yeast

6 1/2 ounces milk

1 cup water

2 tbs soft butter

For Folding Butter:

3 sticks cold unsalted butter

2 tbs flour

1 egg for brushing pastry before placing in oven

Warm milk to 105-115 degrees, dissolve sugar and combine with yeast, let stand for 5 minutes until foamy. Combine flour and salt and butter in a mixing bowl.  I used a dough hook and combined adding flour in increments to the yeast mixture. Mixed until combine and then place in a oil bowl. Let rise for 2 hours or until doubled.

Place dough on a lightly floured surface and roll dough into a 15 x 10 rectangle. Pound the butter until soft and made into an 8 x 10 rectangle. I used parchment paper on the counter and onto to pound the butter with a rolling pin. Was very easy and not too long to make my rectangle.

Place flattened butter in the middle of the rolled dough and using the short side nearest you and fold the top half over the butter. Lightly seal the edges, and even out the thickness.

Turn the dough one-quarter turn so the fold is o the leg and could open like a book. Roll the dough, keeping about the same width to 24 inches in length. Fold the dough into thirds, as you would a letter. Tap the dough to even the thickness and then I placed in the fridge for 60 minutes. I wrapped my dough in plastic wrap.

Then after chilling, I rolled my dough to 10″ x 24″ and then folded the dough in thirds, like a letter once again. Chill for at least 30-60 minutes again wrapped in plastic wrap.

I do see a lot of recipes as I researched the technique that have you double fold before chilling, but I found this to be easy, since I had the time.

After my third roll and folding, I let the dough sit for a few hours in the fridge as we took the boys out to our favorite pizza place for lunch!

When I returned, I rolled the dough and folded one last time. Chilled for another 60-90 minutes. This is where I think I should had left it longer. I then rolled my dough out to the 10″ x 15″ (a bit thick) rectangle and cut into long smaller rectangles, about 3 across and 5 down. On the short end, I placed 5 chocolate chunk chips from Hershey’s and rolled the chocolate chunks up into the dough and then placed on a cookie sheet to rise for about 30-60 minutes or until double in size.

The dough became really soft fast and it was starting to take on different shapes as the dough raised. But I kept the faith. While only a few came out distorted, most kept their rectangular shape.

Just before placing in a 400 degree oven, I brushed egg wash atop my dough tops.

I baked for about 10-12 minutes. Make sure they are done and get a nice brown glossy glaze atop.

I let cool for just a few minutes and then drizzled with melting chocolates.

Enjoy!

 

 

Chocolate S’mores Cake Part-2

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A few days ago, I posted a video of my son Donavan helping make a chocolate cake he dreamed up…Chocolate S’mores Cake. In Part-2, (link below) we assemble the cake with a delicious marshmallow buttercream icing, chocolate ganache, gram crackers and mini-marshmallows to finish.

VIDEO LINK

I hope you enjoy and below is my recipe for a simple and delicious marshmallow butter-cream icing.

Enjoy the bake!

Trace

Marshmallow Buttercream Icing

3 cups confectioners sugar

1 cup (2 sticks) softened butter

1 tsp vanilla

2 tbs milk

7 oz. jar of marshmallow cream

Beat the butter and slowly add the confectioners sugar, beat slowly until fully combined. It will be very stiff. Add vanilla and milk. Mix throughly and then add the marshmallow cream. Mix until combined.

Chocolate Ganache

2 cups semi-sweet chocolate chips

1 cup of heavy cream

Heat the heavy cream until just steaming in a small saucepan. Place the semi-sweet chips in a bowl and then slowly pour the warm heavy cream over the chips. Lets stand for a couple minutes before stirring into a smooth texture.

 

Chocolate Self-Saucing Mini Cakes

It’s the night before Valentine’s and wondering what to make your love? I have the perfect romantic mini cakes that are super easy to make 8 hours before and place in the fridge until you’re ready to bake! It’s served warm, just out of the oven, like a 5-star restaurant.

For me, this is the first dessert I made for Brad on our first Valentine’s together in 2004. I made a lovely dinner, lots of candles, yummy salad, delicious filet and vegetables. Very romantic indeed.

I’ll never forget how nervous I was to have him come over for a homemade dinner. We had just met briefly through an introduction from friends in December 2003 at a holiday party, then after the New Year we went out on a few dates. The first date was awkward with lots of silence at a popular diner near our homes. The second was a little better, I was just so into him that I didn’t know how to talk, I was so nervous!  L.O.L. Such fond memories. But we made it to Valentines, so I thought I needed to pull out all the stops and stop being so coy.

This dessert was an all-time favorite of mine. Chocolate Self-Saucing Mini Cakes, so yummy and very impressive for your guests. This is a dessert that you bake once dinner is finished. It only takes 10 minutes and then you serve immediately.

The boys tried the cakes, while they liked it, probably more of a sophisticated taste for sure. One way to notch it up a bit is with a little Frangelico drizzled atop along with the fresh berries and sprigs of mint.

The recipe below is easy to follow and I hope that you enjoy your Valentine’s and hold fond memories like I do with this yummy dessert.

Happy Valentine’s and Enjoy the Bake!

Trace

Chocolate Self-Saucing Mini Cakes

1 cup softened butter

4 oz bittersweet chocolate chopped

4 oz semi-sweet chocolate chopped

1 tsp instant coffee

4 large eggs

4  large egg yolks

2/3 cup granulated sugar

4 teaspoons all-purpose flour

Hazelnut Liqueur

Fresh Raspberries or Strawberries or both

Fresh mint sprigs

I used 8 ramekins 5 oz size. Butter them generously and lightly flour.

In a saucepan boil water. Combine butter (2 sticks), both chocolates and instant coffee in a glass bowl and place atop hot water that has been turned down to simmer after it reaches boiling point. Stir frequently until fully combined. Once most melted, remove from heat and allow all of the butter to fully melt stirring generously. Rest while preparing the eggs and sugar.

In a large bowl, mix with a hand mixer the eggs, egg yolks and sugar until fluffy and pale. Slowly add melted chocolate mixture until combined. Add flour and for me I added a bit of vanilla 1/2 tsp.

Place batter in ramekins and chill if you are waiting until after dinner. Once ready, bake on a baking sheet for 10 to 12 minutes until top is firm.

Tip out onto plate and rest for a few seconds and use a table knife to carefully tip up ramekin and allow cake to fall onto plate. Be careful, you’ll need oven mitts or a towel as it will be very hot.

Garnish with liqueur, berries and mint.

Enjoy!

Chocolate Self-Saucing Mini Cakes Nutrition Facts
Servings: 7
Amount per serving
Calories 494
% Daily Value*
Total Fat 37.9g 49%
Saturated Fat 21.2g 106%
Cholesterol 296mg 99%
Sodium 48mg 2%
Total Carbohydrate 34.7g 13%
Dietary Fiber 0.2g 1%
Total Sugars 28.1g
Protein 6.7g
Vitamin D 20mcg 102%
Calcium 36mg 3%
Iron 2mg 9%
Potassium 63mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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