10
26 Feb 12 at 6 pm
Reblog

Buck Eye Brownies

Source - http://bunsinmyoven.com/2011/09/29/buckeye-brownies/

A chewy brownie, creamy peanut butter, and silky chocolate ganache create one decadent dessert!

Ingredients

1 box mix brownies, prepared according to package directions

1 cup creamy peanut butter

1/2 cup softened butter

4 cups powdered sugar

1-2 tablespoons milk, as needed

1/2 cup heavy whipping cream

6 ounces semi-sweet chocolate chips

Instructions

Prepare the brownies according to recipe or make brownies from a box mix.

Allow brownies to cool completely.

In the bowl of a stand mixer, beat together the peanut butter, butter, and powdered sugar until well combined and smooth. The mixture should be thick, but add a tablespoon or two of milk if needed, so that you are able to spread the mixture on the brownies.

Heat the cream in a small sauce pan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate chips. Whisk until the chocolate is melted.

Allow to cool for 10 minutes and then pour over the peanut butter and brownies. Smooth with an off-set spatula and then place the brownies in the fridge to set for at least 1 hour.

Buck Eye Brownies
Source - http://bunsinmyoven.com/2011/09/29/buckeye-brownies/
A chewy brownie, creamy peanut butter, and silky chocolate ganache create one decadent dessert!
Ingredients
1 box mix brownies, prepared according to package directions
1 cup creamy peanut butter
1/2 cup softened butter
4 cups powdered sugar
1-2 tablespoons milk, as needed
1/2 cup heavy whipping cream
6 ounces semi-sweet chocolate chips

Instructions
Prepare the brownies according to recipe or make brownies from a box mix.
Allow brownies to cool completely.
In the bowl of a stand mixer, beat together the peanut butter, butter, and powdered sugar until well combined and smooth. The mixture should be thick, but add a tablespoon or two of milk if needed, so that you are able to spread the mixture on the brownies.
Heat the cream in a small sauce pan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate chips. Whisk until the chocolate is melted.
Allow to cool for 10 minutes and then pour over the peanut butter and brownies. Smooth with an off-set spatula and then place the brownies in the fridge to set for at least 1 hour.
 59
18 Jan 12 at 9 am
Reblog

Chocolate Cake with Vanilla Frosting …and a good amount of ganache!

Source - http://www.bakerella.com/just-a-cake/

Chocolate Cake:
1 1/2 cups all purpose flour
2/3 cup natural unsweetened cocoa
1 1/2 cup sugar
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla
3/4 cup milk
2/3 cup hot water

Buttercream Frosting:
1 1/2 cups butter
1 teaspoon vanilla

6 cups powdered sugar
4-8 Tablespoons milk

2/3 cup semi-sweet chocolate morsels, if desired

Chocolate Ganache:
3/4 cup heavy cream
1/4 cup butter
3/4 cup semi-sweet chocolate morsels

For the cake:

  • Preheat oven to 350 degrees.
  • Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to size on the bottom of each pan and grease paper. Dust pans with cocoa.
  • Sift dry ingredients together and place in a large mixing bowl.
  • Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
  • Scrape down the sides of the bowl and add hot water and mix together.
  • Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid.
  • Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.

For the frosting:

  • Beat the butter in a mixer until smooth.
  • Add vanilla and mix until combined.
  • Add the powdered sugar in several additions, scraping down the sides after each addition.
  • Add milk a tablespoon at a time and mix together until you achieve a smooth consistency.
  • Note: If you want your frosting whiter without using shortening, add a little white icing color to tint.

For the ganache:

  • Heat cream and butter in a saucepan until melted and remove before it starts to boil.
  • Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
  • Let cool until thick and pourable.
  • The ganache can take a bit to thicken. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth

To assemble: trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom side up on cake stand. Mix about 2/3 cup morsels with about 1 cup of the frosting. Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides.

Chocolate Cake with Vanilla Frosting …and a good amount of ganache!
Source - http://www.bakerella.com/just-a-cake/
Chocolate Cake:1 1/2 cups all purpose flour2/3 cup natural unsweetened cocoa1 1/2 cup sugar1 1/4 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt2 eggs1/2 cup vegetable oil2 teaspoons vanilla3/4 cup milk2/3 cup hot water
Buttercream Frosting:1 1/2 cups butter1 teaspoon vanilla
6 cups powdered sugar4-8 Tablespoons milk
2/3 cup semi-sweet chocolate morsels, if desired
Chocolate Ganache:3/4 cup heavy cream1/4 cup butter3/4 cup semi-sweet chocolate morsels
For the cake:
Preheat oven to 350 degrees.
Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to size on the bottom of each pan and grease paper. Dust pans with cocoa.
Sift dry ingredients together and place in a large mixing bowl.
Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
Scrape down the sides of the bowl and add hot water and mix together.
Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid.
Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.
For the frosting:
Beat the butter in a mixer until smooth.
Add vanilla and mix until combined.
Add the powdered sugar in several additions, scraping down the sides after each addition.
Add milk a tablespoon at a time and mix together until you achieve a smooth consistency.
Note: If you want your frosting whiter without using shortening, add a little white icing color to tint.
For the ganache:
Heat cream and butter in a saucepan until melted and remove before it starts to boil.
Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
Let cool until thick and pourable.
The ganache can take a bit to thicken. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth
To assemble: trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom side up on cake stand. Mix about 2/3 cup morsels with about 1 cup of the frosting. Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides.
 13
09 Dec 11 at 8 pm
Reblog

Chocolate Stout Cake with Brown Sugar Butter Cream Filling & Porter Ganache

Source - http://thebeeroness.com/2011/12/08/chocolate-stout-cake-with-porter-ganache/

For the Cake:

3 cup flour

1 tbs baking powder

2 tsp baking soda

¼ cup unsweetened cocoa powder

1 tsp kosher salt

2 sticks (16 tbs) unsalted butter

2 cup sugar

4 eggs

1 1/2 cup (2 3.5 oz bars) 72%  dark chocolate, chopped

1 1/2 cup Bison Chocolate Stout

1 cup of brewed coffee, cooled

For The Filling:

1/4 cup very hot water

1/2 cup of brown sugar

12 tbs of butter softened

1/2 tsp salt

1 cup powdered sugar

For The Ganache:

2 cups of dark chocolate chips

2 cups of Blake Butte Porter

Cake:

First, preheat the oven to 350, and then combine flour, salt, baking powder, baking soda and the cocoa powder in a bowl and whisk until well combined. In the bowl of a stand mixer add the butter and sugar and cream until well combined. Add the eggs one at a time, beating well after each egg. In a microwave safe bowl, put the 72% chocolate. Microwave for 30 seconds, remove and stir. Repeat until the chocolate is melted. Add the melted chocolate to the sugar/egg mixture and blend well. While the mixer is on a medium-low setting, add the stout and then the coffee, continue to combine until well mixed, then add the flour mixture a little at a time until well combined. Grease and flour the cake pans that you are using. I used two 9 inch square pans. Bake for between 25 and 35 minutes (depending on your cake pan size) or until the cake is set in the center. Remove from oven and allow to cool.

Filling:

While the water is still very hot, add the brown sugar and stir until completely dissolved. Allow to cool to room temperature. Microwave it if you need to.

In the bowl of a stand mixer, cream the butter, salt and powdered sugar until combined. Add the brown sugar mixture and mix slowly until mostly combined, then turn the mixer on high and then whip until the frosting is fluffy and well combined.

Ganache:

Place chocolate chips in a heat safe bowl. In a pot on the stove, add the 2 cups of beer and cook over medium heat until reduced by half, stirring frequently, about 10 minutes. Pour the beer, that you have reduced to 1 cup, over the chocolate chips and stir until well combined. Place in the fridge and allow to cool completely about 30 minutes.

Assembly:

Place the first layer of your cake on a a cake plate. Top with  your brown sugar butter cream. Add the second cake layer. Pour the warm ganache over the top and allow it to run down the sides. Spread with a knife if necessary

Chocolate Stout Cake with Brown Sugar Butter Cream Filling & Porter Ganache
Source - http://thebeeroness.com/2011/12/08/chocolate-stout-cake-with-porter-ganache/
For the Cake:
3 cup flour
1 tbs baking powder
2 tsp baking soda
¼ cup unsweetened cocoa powder
1 tsp kosher salt
2 sticks (16 tbs) unsalted butter
2 cup sugar
4 eggs
1 1/2 cup (2 3.5 oz bars) 72%  dark chocolate, chopped
1 1/2 cup Bison Chocolate Stout
1 cup of brewed coffee, cooled
For The Filling:
1/4 cup very hot water
1/2 cup of brown sugar
12 tbs of butter softened
1/2 tsp salt
1 cup powdered sugar
For The Ganache:
2 cups of dark chocolate chips
2 cups of Blake Butte Porter
Cake:
First, preheat the oven to 350, and then combine flour, salt, baking powder, baking soda and the cocoa powder in a bowl and whisk until well combined. In the bowl of a stand mixer add the butter and sugar and cream until well combined. Add the eggs one at a time, beating well after each egg. In a microwave safe bowl, put the 72% chocolate. Microwave for 30 seconds, remove and stir. Repeat until the chocolate is melted. Add the melted chocolate to the sugar/egg mixture and blend well. While the mixer is on a medium-low setting, add the stout and then the coffee, continue to combine until well mixed, then add the flour mixture a little at a time until well combined. Grease and flour the cake pans that you are using. I used two 9 inch square pans. Bake for between 25 and 35 minutes (depending on your cake pan size) or until the cake is set in the center. Remove from oven and allow to cool.
Filling:
While the water is still very hot, add the brown sugar and stir until completely dissolved. Allow to cool to room temperature. Microwave it if you need to.
In the bowl of a stand mixer, cream the butter, salt and powdered sugar until combined. Add the brown sugar mixture and mix slowly until mostly combined, then turn the mixer on high and then whip until the frosting is fluffy and well combined.
Ganache:
Place chocolate chips in a heat safe bowl. In a pot on the stove, add the 2 cups of beer and cook over medium heat until reduced by half, stirring frequently, about 10 minutes. Pour the beer, that you have reduced to 1 cup, over the chocolate chips and stir until well combined. Place in the fridge and allow to cool completely about 30 minutes.
Assembly:
Place the first layer of your cake on a a cake plate. Top with  your brown sugar butter cream. Add the second cake layer. Pour the warm ganache over the top and allow it to run down the sides. Spread with a knife if necessary
 14
20 Nov 11 at 11 am
Reblog

Caramel Chocolate Cupcakes with Whipped Chocolate Ganache

Source - http://dough-puncher.blogspot.com/2011/11/because-chocolate-caramel-combo-is-just.html

For the One-Bowl Chocolate Cupcakes via Martha Stewart
3/4 cup cocoa powder
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/3 teaspoon salt
2 eggs, lightly beaten
3/4 cup warm water
3/4 cup buttermilk (or milk with a tad of lemon/lime juice)
3 tablespoons vegetable oil (no olive please)
1 teaspoon vanilla
1) Mix together the dry ingredients. Add the wet and stir with a whisk until smooth. Pour into a lined cupcake pan- filling each about 2/3 full, and bake at 350 for about 10-14 minutes, until toothpick inserted in center comes out clean. Should make about 24 cupcakes.

For the Caramel Filling
1/2 cup butter
1/2 can sweetened condensed milk
1/2 cup brown sugar
1/2 cup corn syrup
1/2 cup cream
1 cup cream, warmed
1) In a medium saucepan combie the butter, sweetened condensed milk, sugar, syrup, and 1/2 cup cream. Cook, constantly stirring, over medium heat, until a candy thermometer reads 230. Remove from heat and stir in the 1 cup warmed cream. Let cool. 

For the Whipped Chocolate Ganache
2 cups cream
3 cups semi-sweet chocolate chips

1) Pour the chocolate chips into a medium bowl, set aside.

2) In a small saucepan, heat the cream until just simmering. Remove from heat and pour over the chocolate chips. Let sit for 5 mins, then stir with a whisk until smooth. Refrigerate until completely cool, but not hard - about 30-40 minutes.

3) Either with a hand mixer or in a stand mixer (whisk attachment), whip until pale and the ganache almost doubles in volume. Refrigerate until ready to use. 

Putting it together:
Cut out a nickel-sized hole in the top/center of each cupcake- fill with caramel. Top with the whipped ganache and sprinkles. Enjoy!
Caramel Chocolate Cupcakes with Whipped Chocolate Ganache
Source - http://dough-puncher.blogspot.com/2011/11/because-chocolate-caramel-combo-is-just.html

For the One-Bowl Chocolate Cupcakes via Martha Stewart
3/4 cup cocoa powder
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/3 teaspoon salt
2 eggs, lightly beaten
3/4 cup warm water
3/4 cup buttermilk (or milk with a tad of lemon/lime juice)
3 tablespoons vegetable oil (no olive please)
1 teaspoon vanilla

1) Mix together the dry ingredients. Add the wet and stir with a whisk until smooth. Pour into a lined cupcake pan- filling each about 2/3 full, and bake at 350 for about 10-14 minutes, until toothpick inserted in center comes out clean. Should make about 24 cupcakes.

For the Caramel Filling
1/2 cup butter
1/2 can sweetened condensed milk
1/2 cup brown sugar
1/2 cup corn syrup
1/2 cup cream
1 cup cream, warmed

1) In a medium saucepan combie the butter, sweetened condensed milk, sugar, syrup, and 1/2 cup cream. Cook, constantly stirring, over medium heat, until a candy thermometer reads 230. Remove from heat and stir in the 1 cup warmed cream. Let cool. 

For the Whipped Chocolate Ganache
2 cups cream
3 cups semi-sweet chocolate chips
1) Pour the chocolate chips into a medium bowl, set aside.2) In a small saucepan, heat the cream until just simmering. Remove from heat and pour over the chocolate chips. Let sit for 5 mins, then stir with a whisk until smooth. Refrigerate until completely cool, but not hard - about 30-40 minutes.
3) Either with a hand mixer or in a stand mixer (whisk attachment), whip until pale and the ganache almost doubles in volume. Refrigerate until ready to use. Putting it together:Cut out a nickel-sized hole in the top/center of each cupcake- fill with caramel. Top with the whipped ganache and sprinkles. Enjoy!
 14
30 Sep 11 at 3 pm
Reblog

Chocolate Strawberry Shortcake
Source - http://rockrecipes.blogspot.com/2011/08/chocolate-strawberry-shortcake.html
Makes about 8
In a food processor combine:
1 ¾ cups flour
1/3cocoa
½ cup sugar
4 tsp baking powder

Cut in:
½ cup very cold butter cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.

Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup  + 2 tbsp milk

Pour over the dry ingredients and toss together lightly just until a soft, sticky dough forms. Do not over mix. Drop the dough onto a well floured surface. (I mix cocoa powder with the flour used for rolling) Roll out to about 1 inch thickness and cut out buns with a 3 inch biscuit cutter. Bake on a parchment lined aluminum baking sheet in a preheated 400 degree oven for about 20 minutes or until they spring back when touched lightly. Remove from baking pan and cool completely on a wire rack

In a medium size bowl combine:

1 ½ pints fresh strawberries, washed and sliced
6 tablespoons sugar

Toss together well, cover the bowl with plastic wrap and let stand for about an hour, stirring occasionally. The sugar will cause the strawberries to begin to release their juice, combining to form a strawberry syrup.

Vanilla Whipped Cream
Beat together until firm peaks form:

1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar
To assemble the dessert simply split a chocolate biscuit, spoon the strawberries and cream over the bottom and replace the top. Drizzle with chocolate ganache of desired.

Chocolate Ganache

Scald 1/4 cup whipping cream in the microwave. Pour over 2/3 cup  chocolate chips. Let stand for 5 minutes. Stir until smooth.

Chocolate Strawberry ShortcakeSource - http://rockrecipes.blogspot.com/2011/08/chocolate-strawberry-shortcake.htmlMakes about 8In a food processor combine:1 ¾ cups flour1/3cocoa½ cup sugar4 tsp baking powderCut in:½ cup very cold butter cut in cubesPulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.Mix together:2 tsp vanilla extract2 tbsp lemon juice½ cup  + 2 tbsp milkPour over the dry ingredients and toss together lightly just until a soft, sticky dough forms. Do not over mix. Drop the dough onto a well floured surface. (I mix cocoa powder with the flour used for rolling) Roll out to about 1 inch thickness and cut out buns with a 3 inch biscuit cutter. Bake on a parchment lined aluminum baking sheet in a preheated 400 degree oven for about 20 minutes or until they spring back when touched lightly. Remove from baking pan and cool completely on a wire rackIn a medium size bowl combine:1 ½ pints fresh strawberries, washed and sliced6 tablespoons sugarToss together well, cover the bowl with plastic wrap and let stand for about an hour, stirring occasionally. The sugar will cause the strawberries to begin to release their juice, combining to form a strawberry syrup.Vanilla Whipped CreamBeat together until firm peaks form:1 cup whipping cream1 tsp vanilla extract3 tbsp icing sugarTo assemble the dessert simply split a chocolate biscuit, spoon the strawberries and cream over the bottom and replace the top. Drizzle with chocolate ganache of desired.Chocolate GanacheScald 1/4 cup whipping cream in the microwave. Pour over 2/3 cup  chocolate chips. Let stand for 5 minutes. Stir until smooth.
 11
21 Sep 11 at 11 am
Reblog

Brioche with Chocolate Ganache

Source - http://heart-of-light.blogspot.com/2010/04/brioche-with-chocolate-ganache.html

makes about 4 loaves

1 1/2 cups lukewarm water (I used milk instead, because I felt like it)
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher salt (no, that isn’t a typo, and no, it doesn’t taste salty)
8 large eggs, lightly beaten
1/2 cup honey (I actually used sugar and it was fine)
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached all-purpose flour

:: Proof your yeast (the book doesn’t mention this, but I always do it anyways). Mix your yeast with a little bit of sugar and the lukewarm water (or milk, in my case) and set it aside while you measure out the other ingredients. In 5 - 10 minutes it should look nice and foamy on top. If it doesn’t, check the date on your yeast and try again.

:: Mix the yeast/liquid mixture, salt, eggs, honey and melted butter in a 5-quart bowl. The dough is going to rise quite a bit, so make sure your bowl is big enough.

:: Mix in the flour, using a spoon, until all of the flour is incorporated. (I actually used the dough hook on my Kitchenaid for this step, for maximum laziness) Don’t worry about over or under mixing. It will be fine. The book mentions that you might have some lumps in your dough at this point, but they’ll disappear during the rise. I didn’t notice any lumps in my dough, but it’s worth noting.

:: Cover (not airtight - I just draped a damp kitchen towel over the bowl), and allow to sit at room temperature for about two hours. You want the dough to rise and then flatten out. It was chilly in our apartment and when I checked the dough after an hour, I could have sworn it hadn’t risen at all. I put the bowl in the oven (which was just a tiny bit warm, because we’d cooked in it a few hours before) and let it sit for another two hours and the dough popped right up. A nice patch of sunlight will have a similar effect.

:: Put the bowl (still loosely covered) in the refrigerator. You can keep it there for up to 5 days, otherwise you need to freeze it. If you want to work with the dough right away, I recommend letting it chill for a few hours - otherwise it will be soft and sticky and difficult to work with.

Chocolate ganache filling (enough for one generously filled loaf)

1/4 lb bittersweet or semisweet chocolate, chopped
2 tablespoons unsalted butter, room temperature
4 teaspoons unsweetened cocoa powder
1 tablespoon rum (I left this out, because the rum flavoring tends to not go over too well with kids)
5 tablespoons corn syrup

:: Melt the chocolate (you can use a double boiler, but I highly recommend a microwave, if you’re lucky enough to have one). Remove from heat and add butter. Stir in the cocoa powder, the corn syrup and the rum, if using.

Assembly

:: Take the dough out of the fridge and cut off about 1/4 of it for each loaf you’re going to make. Roughly shape it into a ball, using the heel of your hand to press it down and then shape it. You’re basically just trying to warm it up a bit and get it ready to roll out.

:: Working on a lightly floured surface, roll the dough out into a rectangle. You want the dough to be about 1/4” thick, but don’t fuss over the thickness or the size too much. It all cooks into a blob regardless.

:: Spread the chocolate ganache over the dough, giving yourself about an inch of space on each side.

:: Starting with the short end, roll the dough up, thus enclosing the ganache inside. Again, perfection isn’t the point here. Fold the ends over the seamed edge, and then place the dough in a buttered loaf pan, seam side down. At this point, I actually covered the loaf and left it in the fridge overnight. The next morning I pulled it out and continued on.

:: Let it rest at room temperature for about 1 1/2 hours - it should rise slightly. The book recommends doing an egg white wash and sprinkling some sugar over the dough at the end of the rise, before baking. I didn’t have time for that and it still turned out beautifully.

:: Bake at 350 degrees for about 45 minutes. Remove from oven, allow to cool, serve.

Brioche with Chocolate Ganache
Source - http://heart-of-light.blogspot.com/2010/04/brioche-with-chocolate-ganache.html
makes about 4 loaves
1 1/2 cups lukewarm water (I used milk instead, because I felt like it)1 1/2 tablespoons granulated yeast (2 packets)1 1/2 tablespoons kosher salt (no, that isn’t a typo, and no, it doesn’t taste salty)8 large eggs, lightly beaten1/2 cup honey (I actually used sugar and it was fine)1 1/2 cups (3 sticks) unsalted butter, melted7 1/2 cups unbleached all-purpose flour
:: Proof your yeast (the book doesn’t mention this, but I always do it anyways). Mix your yeast with a little bit of sugar and the lukewarm water (or milk, in my case) and set it aside while you measure out the other ingredients. In 5 - 10 minutes it should look nice and foamy on top. If it doesn’t, check the date on your yeast and try again.
:: Mix the yeast/liquid mixture, salt, eggs, honey and melted butter in a 5-quart bowl. The dough is going to rise quite a bit, so make sure your bowl is big enough.
:: Mix in the flour, using a spoon, until all of the flour is incorporated. (I actually used the dough hook on my Kitchenaid for this step, for maximum laziness) Don’t worry about over or under mixing. It will be fine. The book mentions that you might have some lumps in your dough at this point, but they’ll disappear during the rise. I didn’t notice any lumps in my dough, but it’s worth noting.
:: Cover (not airtight - I just draped a damp kitchen towel over the bowl), and allow to sit at room temperature for about two hours. You want the dough to rise and then flatten out. It was chilly in our apartment and when I checked the dough after an hour, I could have sworn it hadn’t risen at all. I put the bowl in the oven (which was just a tiny bit warm, because we’d cooked in it a few hours before) and let it sit for another two hours and the dough popped right up. A nice patch of sunlight will have a similar effect.
:: Put the bowl (still loosely covered) in the refrigerator. You can keep it there for up to 5 days, otherwise you need to freeze it. If you want to work with the dough right away, I recommend letting it chill for a few hours - otherwise it will be soft and sticky and difficult to work with.
Chocolate ganache filling (enough for one generously filled loaf)1/4 lb bittersweet or semisweet chocolate, chopped2 tablespoons unsalted butter, room temperature4 teaspoons unsweetened cocoa powder1 tablespoon rum (I left this out, because the rum flavoring tends to not go over too well with kids)5 tablespoons corn syrup:: Melt the chocolate (you can use a double boiler, but I highly recommend a microwave, if you’re lucky enough to have one). Remove from heat and add butter. Stir in the cocoa powder, the corn syrup and the rum, if using.Assembly:: Take the dough out of the fridge and cut off about 1/4 of it for each loaf you’re going to make. Roughly shape it into a ball, using the heel of your hand to press it down and then shape it. You’re basically just trying to warm it up a bit and get it ready to roll out.:: Working on a lightly floured surface, roll the dough out into a rectangle. You want the dough to be about 1/4” thick, but don’t fuss over the thickness or the size too much. It all cooks into a blob regardless.:: Spread the chocolate ganache over the dough, giving yourself about an inch of space on each side.:: Starting with the short end, roll the dough up, thus enclosing the ganache inside. Again, perfection isn’t the point here. Fold the ends over the seamed edge, and then place the dough in a buttered loaf pan, seam side down. At this point, I actually covered the loaf and left it in the fridge overnight. The next morning I pulled it out and continued on.:: Let it rest at room temperature for about 1 1/2 hours - it should rise slightly. The book recommends doing an egg white wash and sprinkling some sugar over the dough at the end of the rise, before baking. I didn’t have time for that and it still turned out beautifully.:: Bake at 350 degrees for about 45 minutes. Remove from oven, allow to cool, serve.
 40
09 Sep 11 at 6 pm
Reblog

Nutella Ganache Covered Cheesecake

Source -  http://kitchenconfidante.com/nutella-ganache-covered-cheesecake-recipe

You will need a 9-inch spring-form pan.

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 5 8oz packages cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 5 whole large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1 1/2 teaspoons pure vanilla extract
  • Ferrero Rocher Fine Hazelnut Chocolates

Preheat the oven to 350°F.

In a food processor or blender, process graham crackers till fine. If you don’t have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and sugar, and combine. Pour into pan, pressing down with fingers or measuring cup. Bake in the oven for about 8 minutes. Cool to room temperature.

Make the Chocolate Nutella Ganache. Use just enough (about 1/3 cup) to lightly coat the crust. Place in the refrigerator while you make the filling.

Raise the oven temperature to 450°F.

Make the filling. In a bowl of an electric mixer, cream the cream cheese and sugar on medium-high speed for about 5 minutes. The mixture should be light and fluffy. Lower the mixer speed to medium and add the eggs and egg yolks, a couple at a time, scraping down the bowl periodically. Lower the mixer speed to low and add the sour cream, lemon zest and vanilla extract. Pour into the refrigerated crust.

Place the pan on a foil covered baking sheet in the oven. Bake for 15 minutes. Turn down the oven to 225°F and bake for 1 hour and 15 minutes. Turn the oven off and open the oven door. Let the cheesecake sit in the opened oven untouched for 30 minutes. Carefully remove the cheesecake from the oven and allow it to cool completely at room temperature for three hours. Wrap in plastic wrap and refrigerate overnight.

The following day, carefully remove the cheesecake out of the pan: run a wet knife along the edge of the pan then unlatch the sides to remove. Stir the ganache to soften. Carefully and slowly pour the ganache over the cheesecake, starting in the center and allowing the ganache to move outwards and over the edge and sides of the cake, if you wish. Garnish with Ferrero Rocher Chocolates. Return to refrigerator and chill until the ganache is firm before serving.

Cheesecake recipe adapted from Ina Garten’s Raspberry Cheesecake, via Food Network.

Nutella Ganache Covered Cheesecake
Source -  http://kitchenconfidante.com/nutella-ganache-covered-cheesecake-recipe

You will need a 9-inch spring-form pan.


1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

Please refer to this simple but perfect recipe from Maris at In Good Taste: Chocolate Nutella Ganache.

5 8oz packages cream cheese, at room temperature
1 1/2 cups sugar
5 whole large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Ferrero Rocher Fine Hazelnut Chocolates

Preheat the oven to 350°F.
In a food processor or blender, process graham crackers till fine. If you don’t have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and sugar, and combine. Pour into pan, pressing down with fingers or measuring cup. Bake in the oven for about 8 minutes. Cool to room temperature.
Make the Chocolate Nutella Ganache. Use just enough (about 1/3 cup) to lightly coat the crust. Place in the refrigerator while you make the filling.
Raise the oven temperature to 450°F.
Make the filling. In a bowl of an electric mixer, cream the cream cheese and sugar on medium-high speed for about 5 minutes. The mixture should be light and fluffy. Lower the mixer speed to medium and add the eggs and egg yolks, a couple at a time, scraping down the bowl periodically. Lower the mixer speed to low and add the sour cream, lemon zest and vanilla extract. Pour into the refrigerated crust.
Place the pan on a foil covered baking sheet in the oven. Bake for 15 minutes. Turn down the oven to 225°F and bake for 1 hour and 15 minutes. Turn the oven off and open the oven door. Let the cheesecake sit in the opened oven untouched for 30 minutes. Carefully remove the cheesecake from the oven and allow it to cool completely at room temperature for three hours. Wrap in plastic wrap and refrigerate overnight.
The following day, carefully remove the cheesecake out of the pan: run a wet knife along the edge of the pan then unlatch the sides to remove. Stir the ganache to soften. Carefully and slowly pour the ganache over the cheesecake, starting in the center and allowing the ganache to move outwards and over the edge and sides of the cake, if you wish. Garnish with Ferrero Rocher Chocolates. Return to refrigerator and chill until the ganache is firm before serving.
Cheesecake recipe adapted from Ina Garten’s Raspberry Cheesecake, via Food Network.
 34
01 Aug 11 at 1 pm
Reblog

Reese’s Pieces Cupcakes

Source - http://www.thenovicechefblog.com/2011/08/happy-happy-birthday/

Yield: 18 Cupcakes

Ingredients:

Dark Chocolate Cupcakes
1 tablespoon vanilla
1/3rd cup plus 1 tablespoon warm water
1/3rd cup plus 1 tablespoon all purpose cocoa powder
2 teaspoons instant espresso granules
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks)
1 1/8 cup sugar
2 eggs
1/2 cup buttermilk

Creamy Peanut Butter Frosting
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream

Chocolate Ganache
3 oz dark chocolate (around 60% cocoa), chopped
1/3 cup heavy whipping cream
1 tablespoon unsalted butter

Directions:

Dark Chocolate Cupcakes
Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

In a small bowl combine vanilla extract, warm water, cocoa powder, and instant espresso granules. Whisk till well combined and set aside.

In a medium microwave safe bowl, microwave butter till bubbly, about 1 minute and 15 seconds. Pour butter into stand mixer, add sugar, and mix on medium until cooled, about 4-5 minutes. Once cooled, add eggs one at a time, mix until incorporated. Add cocoa powder mixture, scraping down the sides as needed. Reduce speed to low and add flour, alternating with the buttermilk, until just combined.

Divide batter evenly among lined cups, filling each 3/4 full. Bake until a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.

Creamy Peanut Butter Frosting
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Pipe onto cupcakes and place in fridge afterwards for 15 minutes while you make the ganache. You want the frosting to be cooled just to ensure the ganache does not melt the frosting.

Chocolate Ganache
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.

Allow ganache to cool on the counter for about 10 minutes, stirring every so often, or until it cools and thickens slightly. Once it is has thickened to a good pouring consistency, pour on top of Creamy Peanut Butter frosting. Top each cupcake with Reece’s Pieces.

Store cupcakes in an airtight container until ready to serve.

Reese’s Pieces Cupcakes
Source - http://www.thenovicechefblog.com/2011/08/happy-happy-birthday/

Yield: 18 Cupcakes
Ingredients:
Dark Chocolate Cupcakes 1 tablespoon vanilla 1/3rd cup plus 1 tablespoon warm water 1/3rd cup plus 1 tablespoon all purpose cocoa powder 2 teaspoons instant espresso granules 1 1/2 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter (2 sticks) 1 1/8 cup sugar 2 eggs 1/2 cup buttermilk
Creamy Peanut Butter Frosting 1 cup confectioners’ sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, room temperature 1 teaspoon vanilla extract 1/4 teaspoon salt 1/3 cup heavy cream
Chocolate Ganache 3 oz dark chocolate (around 60% cocoa), chopped 1/3 cup heavy whipping cream 1 tablespoon unsalted butter
Directions:
Dark Chocolate Cupcakes Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
In a small bowl combine vanilla extract, warm water, cocoa powder,  and instant espresso granules. Whisk till well combined and set aside.
In a medium microwave safe bowl, microwave butter till bubbly, about 1  minute and 15 seconds. Pour butter into stand mixer, add sugar, and mix  on medium until cooled, about 4-5 minutes. Once cooled, add eggs one at  a time, mix until incorporated. Add cocoa powder mixture, scraping down  the sides as needed. Reduce speed to low and add flour, alternating  with the buttermilk, until just combined.
Divide batter evenly among lined cups, filling each 3/4 full. Bake  until a cake tester inserted in centers comes out clean, about 18-20  minutes. Transfer tins to wire racks to cool 15 minutes; turn out  cupcakes onto racks and let cool completely.
Creamy Peanut Butter Frosting Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt  in the bowl of an electric mixer fitted with a paddle attachment. Mix  on medium-low speed until creamy, scraping down the bowl with a rubber  spatula as you work. Add the cream and beat on high speed until the  mixture is light and smooth.
Pipe onto cupcakes and place in fridge afterwards for 15 minutes  while you make the ganache. You want the frosting to be cooled just to  ensure the ganache does not melt the frosting.
Chocolate Ganache Place the chopped chocolate in a medium sized heatproof bowl. Set aside.  Heat the cream and butter in a small saucepan over medium heat. Bring  just to a boil. Immediately pour the boiling cream over the chocolate  and allow to stand, without stirring, for a few minutes. Stir gently (as  you do not want to incorporate air into the ganache) with a spoon or  whisk until smooth.
Allow ganache to cool on the counter for about 10 minutes, stirring  every so often, or until it cools and thickens slightly. Once it is has  thickened to a good pouring consistency, pour on top of Creamy Peanut  Butter frosting. Top each cupcake with Reece’s Pieces.
Store cupcakes in an airtight container until ready to serve.
 18
21 Apr 11 at 7 pm
Reblog

Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle (Rectangular Cake)

Source -

Yield: one 4-layer 13″L x 5″H x 4.5″W cake

Dark Chocolate Sheet Cake         {click here for printable recipe}

Ingredients

2 3/4 cups all-purpose flour

2 2/3 cups sugar

2 3/4 teaspoon baking soda

2 3/4 teaspoon baking powder

1 cup Cacao BarryExtra Brute Cocoa Powder

1 3/4 teaspoons salt

150 ml vegetable oil

280 ml buttermilk

4 eggs

260 ml hot coffee

2 tablespoons of vanilla

Method

Preheat oven to 350 F. Coat the bottom & edges of a commercial baking sheet (bakers half sheet 13 x 18 x 1) with butter then add a layer of parchment paper to the bottom. Dust it all with flour, tapping out the excess. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pan. Batter will be liquidy.

Bake for about 25 minutes, rotating once. Cake is done when toothpick or skewer comes barely clean. Try not to overbake. I tend to underbake a few moments, so the skewer is a little bit gummy. This works well for a moist chocolate cake (not vanilla). Cool on a wire rack in the pan.

*This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.

Swiss Meringue Buttercream          {click here for printable recipe}

Just a note that you will need approximately 2 times the Swiss Meringue Buttercream recipe for this cake. Because it does take some time to make, I always make in batches of 3, because it freezes so well and saves time. A batch of 3 fits perfectly in a 5QT KitchenAid mixer bowl.

Ingredients

5 large egg whites (30g each–total 150g)

1 cup plus 2 tablespoons superfine granulated sugar

1 pound (4 sticks) unsalted butter, softened, cut into cubes

2 teaspoons pure vanilla extract

Pinch of salt

Method

Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar,  and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).  Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more.

Notes:

Add about a 1/2 pint of fresh washed & dried raspberries if you like the textured effect, or raspberry puree for a smooth finish.

You can also add a drop or 2 of pink gel colour to get a pinker look.

Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

Makes approximately 5 cups of buttercream.

*Recipe for Swiss Meringue Buttercream adapted from Martha Stewart.

Toasted-Marshmallow Frosting/Filling          {click here for printable recipe}

Ingredients

16 large white marshmallows

1 cup icing sugar (confectioners’ or powdered)

1/2 lb butter (2 sticks, or 1 cup) at room temperature

1/2 teaspoon pure vanilla extract

8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Method

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

Chocolate Ganache

Ingredients

9 oz bittersweet chocolate, chopped

1 cup heavy cream

Method

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Source: allrecipes.com

Assembly of the Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle

1. Chill sheet cake in freezer for 30 minutes, or refrigerator for several hours. The cake will be a bit sticky, but should not be soft and fragile. If so, place in freezer or refrigerator again until more firm.

2. Using a sharp serrated bread knife, cut the cake in half, then those halves in half–4 total. The pieces will be 11″ long and about 4.5″ wide.

3. Place 1st layer face up (on a platter, or whatever you choose to serve the cake on), and spread about 1/2″ thick layer of buttercream on top. Repeat this step, adding any flavours of buttercream or filling you like, placing your final layer face down. Cover with plastic wrap loosely, and chill for about 15 minutes in freezer or 30 minutes in refrigerator.

4. Crumb coat: coat cake with thin layer of buttercream using a small offset spatula for the top and a straight offset spatula for the sides–if you have a metal bench scraper, you can run along cake to get smooth finish and to achieve sharp corners. Always start at the top of the cake, working your way down. Chill cake for about 30 minutes, or pop back in freezer for 10-15 more minutes to set buttercream. This is a good time to wash and dry your spatulas and bench scraper for the top layer of buttercream application.

5. Using your clean tools, add a thick layer of buttercream on the top of the cake, working it over the edges and then finish the sides. Be very generous with your buttercream, because you will be scraping most of it off with the scraper. It just makes it so much easier to get the smooth finish. Chill the cake for as long as you need, but at least 15 minutes to set the buttercream.

4. Drizzle your warm ganache over the top so it seeps down the sides. Be careful not to use too much, or you will lose your pink cake underneath! You can use your clean small offset metal spatula to smooth it over the top. Chill to set.

5. Add any topping you like or none at all. I sprinkled chocolate jimmies on top, and added one single fresh raspberry.

Get creative!

Keep refrigerated, but serve room temperature. Leave out of refrigerator for about 2 hours prior to serving. Keeps up to 3 days in an airtight container, although, I’ve been known to eat it past that and it was still great.

Good luck & enjoy!

Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle (Rectangular Cake)
Source -
Yield: one 4-layer 13″L x 5″H x 4.5″W cake
Dark Chocolate Sheet Cake         {click here for printable recipe}
Ingredients
2 3/4 cups all-purpose flour
2 2/3 cups sugar
2 3/4 teaspoon baking soda
2 3/4 teaspoon baking powder
1 cup Cacao BarryExtra Brute Cocoa Powder
1 3/4 teaspoons salt
150 ml vegetable oil
280 ml buttermilk
4 eggs
260 ml hot coffee
2 tablespoons of vanilla
Method
Preheat oven to 350 F. Coat the bottom & edges of a commercial  baking sheet (bakers half sheet 13 x 18 x 1) with butter then add a  layer of parchment paper to the bottom. Dust it all with flour, tapping  out the excess. In bowl of electric mixer, sift all dry ingredients. Add  all remaning ingredients to bowl with the dry ingredients and with  paddle attachment on mixer, mix for 2 minutes on medium speed (you may  need the plastic splashguard that comes with mixer) and pour into  prepared pan. Batter will be liquidy.
Bake for about 25 minutes, rotating once. Cake is done when toothpick  or skewer comes barely clean. Try not to overbake. I tend to underbake a  few moments, so the skewer is a little bit gummy. This works well for a  moist chocolate cake (not vanilla). Cool on a wire rack in the pan.
*This cake is sturdy enough to be used under fondant, stacked, etc.  but also moist and tasty enough too go on its own with almost any type  of frosting, glaze, etc.
Swiss Meringue Buttercream          {click here for printable recipe}
Just a note that you will need approximately 2 times the Swiss  Meringue Buttercream recipe for this cake. Because it does take some  time to make, I always make in batches of 3, because it freezes so well  and saves time. A batch of 3 fits perfectly in a 5QT KitchenAid mixer  bowl.
Ingredients
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
Method
Wipe the bowl of an electric mixer with paper towel and vinegar, to  remove any trace of grease. Add egg whites and sugar,  and simmer over a  pot of water (not boiling), whisking constantly, until temperature  reaches 140 degrees F, or if you don’t have a candy thermometer, until  the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the mixture is  thick, glossy, and cool. Switch over to paddle attachment and, while  mixing on medium speed continously, add softened butter in chunks until  incorporated, and mix until it has reached a silky smooth texture (if  curdles, keep mixing and it will come back to smooth).  Add vanilla and  salt, mix well. You can also add a wide variety of flavourings,  extracts, and more.
Notes: 
Add about a 1/2 pint of fresh washed & dried raspberries if you  like the textured effect, or raspberry puree for a smooth finish.
You can also add a drop or 2 of pink gel colour to get a pinker look.
Keep in airtight container in refrigerator for up to one week,  leaving out at room temperature when needed, rewhipping in mixer for 5  minutes.
Can freeze for up to 6-8 weeks. To thaw, place on counter overnight,  and rewhip for 5 minutes with paddle attachment in an electric mixer.
Makes approximately 5 cups of buttercream.
*Recipe for Swiss Meringue Buttercream adapted from Martha Stewart.
Toasted-Marshmallow Frosting/Filling          {click here for printable recipe}
Ingredients
16 large white marshmallows
1 cup icing sugar (confectioners’ or powdered)
1/2 lb butter (2 sticks, or 1 cup) at room temperature
1/2 teaspoon pure vanilla extract
8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)
Method
Place marshmallows on cookie sheet lined with parchment paper. Place  on lower rack of oven, and broil marshmallows until nice and brown. Be  sure to keep an eye on them–they burn very, very quickly. Combine butter  and icing sugar in electric mixer fitted with paddle attachment, on low  until blended (about 1 minute). Add vanilla and mix on high for about 3  minutes. Add marshmallow cream and toasted marshmallows, and mix on  lowest setting for about 1 minute.
Chocolate Ganache
Ingredients
9 oz bittersweet chocolate, chopped
1 cup heavy cream
Method
Place the chocolate into a medium bowl. Heat the cream in a small  sauce pan over medium heat. Bring just to a boil, watching very  carefully because if it boils for a few seconds, it will boil out of the  pot. When the cream has come to a boil, pour over the chopped  chocolate, and whisk until smooth. Allow the ganache to cool slightly  before pouring over a cake. Start at the center of the cake and work  outward. For a fluffy frosting or chocolate filling, allow it to cool  until thick, then whip with a whisk until light and fluffy.
Source: allrecipes.com
Assembly of the Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle
1. Chill sheet cake in freezer for 30 minutes, or refrigerator for  several hours. The cake will be a bit sticky, but should not be soft and  fragile. If so, place in freezer or refrigerator again until more firm.
2. Using a sharp serrated bread knife, cut the cake in half, then  those halves in half–4 total. The pieces will be 11″ long and about 4.5″  wide.
3. Place 1st layer face up (on a platter, or whatever you choose to  serve the cake on), and spread about 1/2″ thick layer of buttercream on  top. Repeat this step, adding any flavours of buttercream or filling you  like, placing your final layer face down. Cover with plastic wrap  loosely, and chill for about 15 minutes in freezer or 30 minutes in  refrigerator.
4. Crumb coat: coat cake with thin layer of buttercream using a small  offset spatula for the top and a straight offset spatula for the  sides–if you have a metal bench scraper, you can run along cake to get  smooth finish and to achieve sharp corners. Always start at the top of  the cake, working your way down. Chill cake for about 30 minutes, or pop  back in freezer for 10-15 more minutes to set buttercream. This is a  good time to wash and dry your spatulas and bench scraper for the top  layer of buttercream application.
5. Using your clean tools, add a thick layer of buttercream on the  top of the cake, working it over the edges and then finish the sides. Be  very generous with your buttercream, because you will be scraping most  of it off with the scraper. It just makes it so much easier to get the  smooth finish. Chill the cake for as long as you need, but at least 15  minutes to set the buttercream.
4. Drizzle your warm ganache over the top so it seeps down the sides.  Be careful not to use too much, or you will lose your pink cake  underneath! You can use your clean small offset metal spatula to smooth  it over the top. Chill to set.
5. Add any topping you like or none at all. I sprinkled chocolate jimmies on top, and added one single fresh raspberry.
Get creative!
Keep refrigerated, but serve room temperature. Leave out of  refrigerator for about 2 hours prior to serving. Keeps up to 3 days in  an airtight container, although, I’ve been known to eat it past that and  it was still great.
Good luck & enjoy!
 59
16 Apr 11 at 4 pm
Reblog

Red Velvet Crepes

Source - http://duhlicious.com/2011/03/red-velvet-crepes/

(Makes about 24, 8″ crepes)

Ingredients:
– 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 2  cups butter milk
- 1 1/4 cup whole or lowfat milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cocoa powder, sifted
- 1 tablespoon red food color gel
- 2 tablespoons unsalted butter, melted
+ 2 tablespoons cooking oil (for pan)

*Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe. In order to activate the baking soda, it requires an acidic substance, which the buttermilk provides.  Double-acting baking powder (likely, this is what you have in your kitchen) is activated by heat and an acidic element, and in this case, baking soda does the trick.  Enough with the chemistry lesson– just don’t make substitutes if you want light and fluffy crepes; the recipe is balanced to account for ingredient properties.

Mascarpone Cream Filling
- 500 mL heavy cream
- 300 gr mascarpone cheese
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- zest of 1 orange (optional, but adds nice tang)
+ 1/2 cup raspberry jam (optional, for filling crepes)

Chocolate Ganache  Topping
- 75 gr bittersweet chocolate
- 75 mL heavy cream
- 1 tablespoon sugar

Directions:

For the Mascarpone Filling:
1. Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy.  Set aside.
2. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.

For Chocolate Ganche Sauce
1. Place chocolate in a heatproof bowl and set aside. In a small sauce pan, heat cream and sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until homogenous, and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler.

Red Velvet Crepes
1. In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

2. In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined.

Red Velvet Crepes
Source - http://duhlicious.com/2011/03/red-velvet-crepes/
(Makes about 24, 8″ crepes)
Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2  cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan)
*Update: Because the buttermilk lends to the acidity  of this batter, do not substitute the baking soda for extra baking  powder. If you add more baking powder, and omit the baking soda, you’ll  end up with a heavy and dense crepe. In order to activate the baking  soda, it requires an acidic substance, which the buttermilk provides.   Double-acting baking powder (likely, this is what you have in your  kitchen) is activated by heat and an acidic element, and in this case,  baking soda does the trick.  Enough with the chemistry lesson– just  don’t make substitutes if you want light and fluffy crepes; the recipe  is balanced to account for ingredient properties.
Mascarpone Cream Filling- 500 mL heavy cream - 300 gr mascarpone cheese - 1/2 cup icing sugar - 1 teaspoon vanilla extract - zest of 1 orange (optional, but adds nice tang) + 1/2 cup raspberry jam (optional, for filling crepes)
Chocolate Ganache  Topping- 75 gr bittersweet chocolate - 75 mL heavy cream - 1 tablespoon sugar
Directions:
For the Mascarpone Filling:1. Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy.  Set aside. 2. Whip cream and remaining sugar to a stiff peak. Carefully fold into  the mascarpone cheese until combined. Refrigerate until ready to use.
For Chocolate Ganche Sauce1.  Place chocolate in a heatproof bowl and set aside. In a small sauce pan,  heat cream and sugar to a rolling boil. Remove from heat, and pour over  chocolate. Carefully mix until homogenous, and set aside until ready to  use. If the ganache sets, re-melt the chocolate over a double boiler. 
Red Velvet Crepes1. In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
2. In a separate bowl, whisk together the buttermilk, milk, egg,  sugar, melted butter, vanilla extract and food coloring. Whisk until  combined.