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The Most Delicious Chocolate Peppermint Squares Recipe

Chocolate Peppermint Squares have a delicious texture and flavor combination. They’re no-bake, have three layers, a minty flavor, and a smooth and shiny dark chocolate layer as the crowning glory. The most important thing to keep in mind when making these is that each layer must be chilled before moving to the next.

Chocolate Peppermint Square Recipe Dessert Idea

Yield: 16 SQUARES

Prep time: 15 MIN

Cook time: 15 MIN

Total time: 30 MIN

INGREDIENTS:

FOR THE CRUST:

2 cups crushed Graham cracker

6 tablespoons melted butter

FOR THE PEPPERMINT CREAM:

½ cup coconut oil

½ cup whipping cream

1 teaspoon vanilla extract

3 teaspoons peppermint extract

2 tablespoons powdered sugar, sifted

FOR THE CHOCOLATE COATING:

4oz dark chocolate, chopped roughly

1 tablespoon coconut oil

Chocolate Peppermint Square Recipe Dessert

DIRECTIONS:

TO MAKE THE CRUST:

1. First, put graham crackers into a blender and pulse until they
become fine crumbs.

2. Into a mixing bowl, mix together the grounded cracker and melted butter until moistened.

Chocolate Peppermint Square Recipe

3. Line a 9-inch pan with parchment paper. Transfer the crumb into a square pan lined with parchment. Using the back of a spoon, press the crust to the bottom of the pan.

4. Refrigerate whilst you prepare the filling.

TO MAKE THE PEPPERMINT CREAM:

1. In a mixing bowl, add coconut oil, whipping cream vanilla extract, peppermint extract, powdered sugar, mix with an electric mixer until smooth.

2. Spread the cream evenly on top of the crust. Refrigerate for about 30 minutes, whilst chilling the cake, let’s prepare the chocolate coating.

Chocolate Peppermint Square Recipe Dessert Idea delicious

TO MAKE THE CHOCOLATE COATING:

1.Into a microwave-safe bowl, add the chocolate and coconut oil, microwave for 20-second intervals, stirring between each, until chocolate is fully melted, glossy and smooth.

2.Slice the cake slab into 16 pieces and put on a wire rack, while the chocolate is still hot, pour the chocolate on top of the cake to coat. Chill in the fridge until ready to eat.

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The Most Yummy Homemade Chocoflan Recipe

This Chocoflan recipe is the combination of these two classic desserts is absolutely delicious and always a hit when we make it. If you make it right, you will have a piece of flan and chocolate cake in every bite, which is so tasty!

Yield: 12 SERVINGS

Prep time: 20 MIN

Cook time: 1 HR 15 MIN

Colling time: 1 HR

Total time: 1 HR 35 MIN

Chocoflan Recipe from scratch 1

INGREDIENTS:

FOR THE CARAMEL:

1 cup sugar

⅓ cup water

FOR THE FLAN:

400ml whole milk

⅓ cup sugar

5 eggs

150ml whipping cream

1 teaspoon vanilla extract

FOR THE CHOCOLATE CAKE:

3 medium eggs (separate the yolks and egg white)

⅓ cup flour

2 tablespoons cocoa powder

20ml oil

10ml milk

½ tablespoons vanilla extract

70g sugar

Chocoflan Recipe from scratch 3

DIRECTIONS:

TO MAKE THE CARAMEL:

1. Add the sugar to a non-stick pan over medium heat. The caramel will start to form within about 5 minutes, stir constantly to prevent lumps.

2. Once it has dissolved completely and has a golden brown color.
Turn off the heat and pour the caramel into a greased bundt pan and carefully move it from side to side so that the caramel covers the bottom portion of the bundt pan (use oven mitts for this part).

3. Let cool for at least 10 minutes before adding the flan mixture.

Chocoflan Recipe from scratch 2

TO MAKE THE FLAN:

1. In a saucepan, add the whole milk and sugar over medium-low heat, stir well. When the milk starts to simmer, remove it from the heat.

2. In a bowl, beat 5 eggs until combine. Continue to mix and slowly pour the hot milk in. Add whipping cream and vanilla, mix well.

3. Pour the flan mixture into the bundt pan. Cover the bundt pan with aluminum foil and cook using the water bath method for 35 minutes in the oven at 375°F (190°C) or until the flan is partially but not completely firm.

4. Remove from the oven and remove the aluminum foil.

Chocoflan Recipe from scratch 4

TO MAKE THE CHOCOLATE CAKE:

1. In a mixing bowl, add the yolks, flour, cocoa powder, oil, milk and vanilla extract, mix to combine.

2. In a separate bowl, beat the egg white and sugar until stiff peaks form.

3. Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, do not over-mix.

4. Pour the batter on top of the flan. Bake for 20-30 minutes at 350°F(180°C) or until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.

5. Cool for 10 minutes. Remove from pans and cool completely on a wire rack before serving.

Source: Homemade Chocoflan Recipe

For more delicious dessert: Tastycious

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Quick and Easy Chocolate Souffle Dessert Recipe

These mini chocolate souffle cakes are the perfect way to satisfy your late-night chocolate cravings; they’re a dream come true, but they’re not difficult to make! Don’t be hesitant to double the mixture because there will most likely be no leftover wonderfully oozy souffles.

Chocolate Souffle Quick Dessert Recipe

Yield: 3 SERVINGS

Prep time: 10 MIN

Cook time: 10 MIN

Total time: 20 MIN

Chocolate Souffle Quick Dessert

INGREDIENTS:

FOR THE CAKE:

2 egg yolks

3 egg wḧïẗes

¾ cup Nutella

2 tablespoons sugar

Chocolate Souffle Quick recipe

DIRECTIONS:

Chocolate Souffle recipe

1. Preheat the oven to 375ºF (190ºC).

2. In a small bowl, combine egg yolks and nutella, whisk until combined.

3. Into a medium bowl, beat the egg wḧïẗes and sugar until stiff peaks form.

4. Take a small amount of the meringue into the yolk mixture, fold gently until it is combined. Then add the rest of the meringue mixture and fold until everything is fully incorporated, do not overmix or the souffle will not rise.

5. Transfer the batter into ramekin cups. No butter ora cooking spray is required.

6. Bake for 15–17 minutes, or until the edges of the cookies are lightly brown.
7. Keep leftovers for 2–3 days in an airtight container. This recipe makes 8–9 cookies.

Source: Quick and Easy Chocolate Souffle
For more delicious dessert: Tastycious

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Dark Chocolate Peanut Butter Tart

Yield: 10-12 SERVINGS

Prep time: 20 MIN

Cook time: 20 MIN

Total time: 30 MIN

A chocolate tart like this Dark Chocolate Peanut Butter Tart With Peanut Butter Whipped Cream is a great wee recipe to have up your sleeve – it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart to make it super fancy. The possibilities are endless.

INGREDENTS:

FOR THE CHOCOLATE GRAHAM CRACKER CRUST:

2 sleeves (290g) graham crackers or similar biscuit

¼ cup (35g) cocoa powder

1 tsp vanilla bean paste

3 tbsp sugar

½ tsp salt

135g unsalted butter, melted

FOR THE DARK CHOCOLATE PEANUT BUTTER FILLING:

550g good quality dark chocolate

180g smooth peanut butter

40g unsalted butter, at room temperature

½ tsp salt

380g heavy cream

FOR THE PEANUT BUTTER WHIPPED CREAM:

½ cup (135g) smooth peanut butter

2 tbsp (25g) Granulated Sugar

½ cup (121g) heavy cream

½ tsp vanilla extract

 

DIRECTIONS:

TO MAKE THE CHOCOLATE GRAHAM CRACKER CRUST:

Preheat the oven to 350°F (180°C).

Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9″ tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely.

 

TO MAKE DARK CHOCOLATE PEANUT BUTTER FILLING:

Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer – you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking – it will come together and go glossy.

Pour the chocolate filling into the cooled crust. Place in the fridge for 1½ -2 hours, or until the filling has set completely.

 

TO MAKE PEANUT BUTTER WHIPPED CREAM:

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.

Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut buttercream over the surface of the tart.

Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge.

 

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Chocolate Wasted Cake Recipe

To create this chocolate beauty, I baked two layers of delicious chocolate cake. Then, I drizzled each cake layer with some Kahlua.

I wanted to use chocolate liqueur like Godiva dark chocolate or white chocolate, but all I had on hand was Kahlua, which is a coffee-flavored liqueur and Disaronno, which is an almond-flavored liqueur. Either one would’ve worked well with the chocolate but since my brother also loves coffee, I decided to go with the Kahlua. Then, I filled and frosted the cake with rich chocolate buttercream.

INGREDIENTS

Cake:

3 cups all-purpose flour

2 1/2 cups sugar

1 cup cocoa powder

2 tsp. baking soda

1 tsp. salt

2 cups milk*

1 cup butter, melted*

4 tsp. honey*

2 tsp. vanilla extract

1/2 cup semi-sweet chocolate chips*

Frosting:

4 cups powdered sugar, sifted

1 cup cocoa powder

1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)

1 tsp. vanilla extract

Liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

Melted chocolate for drizzling:

2 cups semi-sweet chocolate chips*

1/2-3/4 cup heavy cream or 1/4 cup vegetable oil

Semi-sweet, bittersweet or dark chocolate chips for the sides of the cake

Assorted chocolate candies for the top of the cake*

PREPARATION

1. To make the cake:

(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)

Preheat oven to 325 350 F degrees.

Grease and dust two to three 8-inch or 9-inch cake pans with flour.

To prevent the cake from sticking to the pan, line the bottom with a parchment paper circle.

Set aside.

Sift together flour, sugar, cocoa powder, baking soda and salt.

In a separate mixing bowl, combine milk, butter, honey and vanilla extract.

Slowly add the dry ingredients into the milk/butter mixture.

Mix until combined. Fold in the semi-sweet chocolate chips.

Pour in the batter into prepared cake pans.

Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack.

Allow to cool completely before decorating.

2. To make the frosting:

Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.

In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract.

Using an electric mixer, slowly mix together at a low speed.

Once all the ingredients are combined, increase the speed and beat till fluffy.

3.To assemble the cake:

Place the first cake layer on a plate or cake circle.

Lightly drizzle with liqueur.

Spread an even layer of frosting.

Place the second cake layer on top of the frosting.

Lightly drizzle with liqueur.

Cover the sides and top of the cake with frosting.

Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies.

Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.

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Banana Chocolate Chip Cake With Peanut Butter Frosting

Yield: 10 SERVINGS

Prep time: 30 MIN

Cook time: 40 MIN

Total time: 1 HR 10 MIN

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake and pretty easy too. The cake is ridiculously moist and tender with bites of mini chocolate chips throughout. The frosting is ultra creamy, luscious, and smooth. Every bite makes your mouth happy.

INGREDIENTS:

FOR THE BANANA CHOCOLATE CHIP CAKE:

2½ cups (317g) all-purpose flour

1½ teaspoons baking powder

1½ teaspoons ground cinnamon

¾ teaspoon baking soda

½ teaspoon fine salt

2 sticks unsalted butter (227g), room temperature

1 cup (200g) granulated sugar

½ cup (100g) light brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

½ cup (113g) sour cream

4 medium overripe bananas, mashed

1¼ cups miniature chocolate chips

FOR THE PEANUT BUTTER FROSTING:

2 sticks unsalted butter (227g), room temperature

1 cup (270g) creamy peanut butter

1 teaspoon vanilla extract

⅛ teaspoon fine salt

2½ cups (313g) powdered sugar, sifted

Chocolate chips, for garnish (optional)

DIRECTIONS:

TO MAKE THE BANANA CHOCOLATE CHIP CAKE:

Preheat the oven to 350°F (180°C). Butter and flour two 8-inch round cake pans.

In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.

In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed, beat in half the dry ingredients, then add the sour cream and bananas. Beat in the remaining dry ingredients. Stir in the chocolate chips.

Divide the batter among the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden brown and pull away from the edges.

Cool in the pans for 15 minutes before flipping onto cooling racks to cool completely. Refrigerate until ready to frost. The colder the cake, the easier it will be to frost. You can even pop the cake in the freezer for 30 minutes to chill.

TO MAKE THE PEANUT BUTTER FROSTING:

In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and fluffy. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy.

ASSEMBLY:

Place one cake layer on a cake turntable or cake stand. For a smooth and even frosting coverage, use a pastry bag and open tip to pipe a generous ring of the frosting around the top edge of the cake layer.

Fill up the frosting ring with additional frosting, spreading to create an even layer.

Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat.

With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.

Place chocolate chips along the bottom of the cake for garnish. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

 

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Ombre Chocolate Cake Is Absolutely Delicious

This ombre chocolate cake recipe is absolutely delicious & surprisingly easy to make! It’s tender cake layers & decadent frosting are packed with chocolate!

What gives this chocolate cake its incredible chocolate flavor is the type of cocoa used in the cake batter and buttercream that making this a show-stopper dessert perfect for any occasion!

Ingredients

Ombre Chocolate Cake Layers:

2 1/4 cups all-purpose flour (290 grams)

3 cups granulated sugar (600 grams)

2 1/2 tsp baking powder (10 grams)

1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)

1 1/2 cups buttermilk, room temperature (345 grams)

2 Tbsp vegetable oil (28 grams)

1 tsp salt (6 grams)

2 tsp instant coffee (4 grams) – optional

1 cup unsalted butter, room temperature (226 grams) – 2 sticks

2 tsp. vanilla extract (8 grams)

Chocolate Buttercream Frosting:

3 cups unsalted butter, room temperature (678 grams)

1 Tbsp vanilla extract or vanilla bean paste (12 grams)

1 tsp salt (6 grams)

10 cups powdered sugar (1250 grams)

1/3 cup heavy cream (or whipping cream) (75 grams)

Ombre Cake Layer Add Ins:

Bowl 1: 2 Tbsp all-purpose flour (16 grams) + 1 1/2 tsp sifted dark cocoa powder (3 grams)

Bowl 2: 2 Tbsp all-purpose flour (16 grams) + 1 Tbsp sifted dark cocoa powder (6 grams)

Bowl 3: 1 Tbsp all-purpose flour (8 grams) + 2 Tbsp sifted dark cocoa powder (12 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams)

Ombre Chocolate Buttercream Add Ins:

Bowl 1: 1 Tbsp sifted dark cocoa powder (6 grams)

Bowl 2: 3 Tbsp sifted dark cocoa powder (18 grams)

Bowl 3: 1/4 cup sifted dark cocoa powder (25 grams) + 1/2 cup melted milk chocolate + 1 Tbsp heavy cream

Bowl 4: 1/3 cup sifted dark cocoa powder (33 grams) + 1/2 cup melted dark chocolate + 2 Tbsp heavy cream

Instructions

Ombre Chocolate Cake Layers:

Preheat oven to 350°F. Line four 7″ or three 8″ pans with parchment rounds, and grease with non-stick baking spray.

Mix together 2 1/2 cups all purpose flour, 3 cups sugar, 1 1/2 tsp baking powder, 1 tsp salt and 2 tsp of instant coffee (optional) in a stand mixer with a paddle attachment or hand mixer until fully combined.

Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.

Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.

Add in 2 tsp of vanilla extract and 2 Tbsp of vegetable oil, and mix at a low speed until fully incorporated.

Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.

Divide the batter evenly between three or four bowls

Mix the following ingredients into each bowl of batter to create ombre colored chocolate cake batter:

Bowl 1: 3 Tbsp all-purpose flour (24 grams) and 1 1/2 tsp dark cocoa powder (3 grams)

Bowl 2: 2 Tbsp all-purpose flour (16 grams) and 1 Tbsp dark cocoa powder (6 grams)

Bowl 3: 1 Tbsp all-purpose flour (8 grams) and 2 Tbsp dark cocoa powder (12 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams)

Pour each color of flour into one of the prepared cake trays.

Bake for 34-35 minutes or until a toothpick has a little damp crumbs. Let the pan cool for 10 minutes, then use a spoon to brush around the perimeter of the pan to separate the cake from the pan.

Place layers of cake in the freezer for 30 minutes to speed up the cooling process. After the layers have cooled completely, carefully flip the pan and remove the layers.

Use a serrated knife to flatten the top of the layers just before you plan to assemble the gear, or you can wrap and freeze them in advance.

Chocolate Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.

Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Mix in 1 Tbsp of vanilla extract or vanilla bean paste and 1 tsp salt on a low speed.

Slowly add in 10 cups of powdered sugar, 1 cup at a time. Alternate with small splashes of 1/3 cup of cream.

Continue mixing at low speed for several minutes, until desired consistency is achieved.

Divide the dough evenly into three or four bowls (depending on how many layers of cake you’re making). I like to use a digital kitchen scale to weigh my pans and make sure they all have the same amount of flour.

Mix the following ingredients into each bowl of ice cream to create the ombre chocolate butter cream:

Bowl 1: 1 tsp regular unsweetened cocoa powder (6 grams)

Bowl 2: 2 Tbsp dark cocoa powder (12 grams)

Bowl 3: 3 Tbsp dark cocoa powder (18 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams) and 1/4 cup melted dark chocolate (40 grams)

To Assemble This Chocolate Ombre Cake:

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Start with the darkest chocolate cake layer, and frost it with an even layer of the most chocolatey buttercream. Repeat with the remaining cake layers, moving from the most intensely chocolate to the least.

Add a thin coat of frosting around the the cake using the overhanging frosting to fully cover the cake layers.

Smooth with an ice scraper, then cool the cake in the refrigerator (20 minutes) or freezer (10 minutes) until the frosting is hard to touch.

Place the remaining frosting in large piping bags fit with a Wilton 1M frosting tip, and pipe buttercream roses around the cake.

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BANANA CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING

Yield: 10 SERVINGS

Prep time: 30 MIN

Cook time: 40 MIN

Total time: 1 HR 10 MIN

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake and pretty easy too. The cake is ridiculously moist and tender with bites of mini chocolate chips throughout. The frosting is ultra creamy, luscious, and smooth. Every bite makes your mouth happy.

 

INGREDIENTS:

FOR THE BANANA CHOCOLATE CHIP CAKE:

2½ cups (317g) all-purpose flour

1½ teaspoons baking powder

1½ teaspoons ground cinnamon

¾ teaspoon baking soda

½ teaspoon fine salt

2 sticks unsalted butter (227g), room temperature

1 cup (200g) granulated sugar

½ cup (100g) light brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

½ cup (113g) sour cream

4 medium overripe bananas, mashed

1¼ cups miniature chocolate chips

FOR THE PEANUT BUTTER FROSTING:

2 sticks unsalted butter (227g), room temperature

1 cup (270g) creamy peanut butter

1 teaspoon vanilla extract

⅛ teaspoon fine salt

2½ cups (313g) powdered sugar, sifted

Chocolate chips, for garnish (optional)

 

DIRECTIONS:

TO MAKE THE BANANA CHOCOLATE CHIP CAKE:

Preheat the oven to 350°F (180°C). Butter and flour two 8-inch round cake pans.

In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.

In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed, beat in half the dry ingredients, then add the sour cream and bananas. Beat in the remaining dry ingredients. Stir in the chocolate chips.

Divide the batter among the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden brown and pull away from the edges.

Cool in the pans for 15 minutes before flipping onto cooling racks to cool completely. Refrigerate until ready to frost. The colder the cake, the easier it will be to frost. You can even pop the cake in the freezer for 30 minutes to chill.

 

TO MAKE THE PEANUT BUTTER FROSTING:

In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and fluffy. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy.

ASSEMBLY:

Place one cake layer on a cake turntable or cake stand. For a smooth and even frosting coverage, use a pastry bag and open tip to pipe a generous ring of the frosting around the top edge of the cake layer.

Fill up the frosting ring with additional frosting, spreading to create an even layer.

Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat.

With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.

Place chocolate chips along the bottom of the cake for garnish. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

 

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DARK CHOCOLATE PEANUT BUTTER TART WITH PEANUT BUTTER WHIPPED CREAM

Yield: 10-12 SERVINGS

Prep time: 20 MIN

Cook time: 20 MIN

Total time: 30 MIN

A chocolate tart like this Dark Chocolate Peanut Butter Tart With Peanut Butter Whipped Cream is a great wee recipe to have up your sleeve – it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart to make it super fancy. The possibilities are endless.

 

INGREDENTS:

FOR THE CHOCOLATE GRAHAM CRACKER CRUST:

2 sleeves (290g) graham crackers or similar biscuit

¼ cup (35g) cocoa powder

1 tsp vanilla bean paste

3 tbsp sugar

½ tsp salt

135g unsalted butter, melted

FOR THE DARK CHOCOLATE PEANUT BUTTER FILLING:

550g good quality dark chocolate

180g smooth peanut butter

40g unsalted butter, at room temperature

½ tsp salt

380g heavy cream

FOR THE PEANUT BUTTER WHIPPED CREAM:

½ cup (135g) smooth peanut butter

2 tbsp (25g) Granulated Sugar

½ cup (121g) heavy cream

½ tsp vanilla extract

 

DIRECTIONS:

TO MAKE THE CHOCOLATE GRAHAM CRACKER CRUST:

Preheat the oven to 350°F (180°C).

Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9″ tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely.

 

TO MAKE DARK CHOCOLATE PEANUT BUTTER FILLING:

Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer – you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking – it will come together and go glossy.

Pour the chocolate filling into the cooled crust. Place in the fridge for 1½ -2 hours, or until the filling has set completely.

 

TO MAKE PEANUT BUTTER WHIPPED CREAM:

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.

Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut buttercream over the surface of the tart.

Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge.

 

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GUINNESS CHOCOLATE CAKE WITH IRISH BUTTERCREAM

Yield: 10 SERVINGS

Prep time: 45 MIN

Cook time: 40 MIN

Total time: 1 HR 25 MIN

Guinness Chocolate Cake with Irish Buttercream features an easy, fudgy, and moist cocoa cake with Guinness beer and thick creamy and sweet Irish cream buttercream. The perfect St. Patrick’s Day cake!

 

INGREDIENTS:

FOR THE GUINNESS CHOCOLATE CAKE:

1¾ cups (222g) all-purpose flour

2 cups (400g) granulated sugar

¾ cup (64g) unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon baking powder

1 teaspoon fine salt

¾ cup (170g) sour cream or plain full fat yogurt

½ cup fresh vegetable oil

3 large eggs, at room temperature

1 teaspoon vanilla

1 cup Guinness beer

FOR THE IRISH BUTTERCREAM:

4 sticks (454g) unsalted butter, at room temperature

6 cups (750g) powdered sugar, sifted

¼ cup plus 2 tablespoons Irish cream, such as Bailey’s

FOR THE CHOCOLATE DRIP:

4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped

½ cup heavy cream

 

DIRECTIONS:

TO MAKE THE GUINNESS CHOCOLATE CAKE:

Preheat the oven to 350°F (180°C). Generously grease two 8-inch cake pans and line with parchment rounds.

In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.

In a medium bowl whisk together the sour cream, vegetable oil, eggs, vanilla, and beer.

Add the wet ingredients into the dry ingredients and stir with a spatula until just combined.

Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack to cool completely. If possible, freeze the cakes while you prepare the buttercream.

TO MAKE THE IRISH BUTTERCREAM:

In a large bowl, use an electric mixer to beat the butter until light and fluffy. Gradually add the powdered sugar then the Irish cream. Beat the mixture on high speed until very light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add a splash more Irish cream. If it’s too thin, add some more powdered sugar.

 

ASSEMBLY:

Place one cake layer on a cake stand or serving plate. Frost the top of the cake generously, as this will become the filling. Use even more if you’re decorating as a ‘naked’ cake as shown in the photos. Top with the other cake layer, flat side up.

With an offset spatula, spread a very thin layer of frosting all over the cake. This layer is a crumb coat and should act like spackles. For the smoothest frosting, return the cake to the fridge or freezer until firm to the touch.

Spread the remaining frosting all over the cake. If desired, focus the frosting on the top to maintain the ‘naked’ look. Refrigerate while you prepare chocolate drip.

TO MAKE THE CHOCOLATE DRIP:

Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer then immediately remove from heat and pour over chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.

Allow to cool until it has thickened but is still pourable, about 10 minutes. Don’t place ganache in the fridge to cool. Test the consistency of the drip by pouring down the side of a glass.

If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, allow to continue to cool.

The cake can be stored, covered, at room temperature for up to 1 day or in the fridge for up to 3 days.

 

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