amazing cake recipes

Chocolate Peanut Butter Torte

(click here for printable version)
32 Oreo cookies, finely processed into crumbs
5 1/3 tbsp butter, melted and cooled
Small pinch of salt

1/2 cup salted peanuts, finely chopped
1/2 cup mini chocolate chips
2 tsp sugar
1/4 tsp ground cinnamon
Dash of ground nutmeg

2 cups heavy cream
1 1/2 cups powdered sugar, sifted
12 oz. cream cheese, at room temperature
1 1/2 cups creamy peanut butter (not natural)
2 tbsp whole milk
1/4 cup salted peanuts, finely chopped

1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1/2 cup  salted peanuts, finely chopped

1. To make the crust, preheat the oven to 350° F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and cool completely before filling.

2. To make the crunch, in another small bowl combine the 1/2 cup chopped peanuts, mini chocolate chips, sugar, cinnamon and nutmeg. Toss with a fork to mix and set aside.

3. To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup powdered sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.

4. Wipe out, but do not wash the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup powdered sugar on medium speed until the cream cheese is completely smooth. Beat in peanut butter, whole milk, and 1/4 cup chopped peanuts until well combined.

5. Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then carefully fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.

6. To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the 1/2 cup of cream to a full boil. Pour the cream over the chocolate and, using a rubber spatula, very gently stir together until the ganache is completely blended and smooth.

7. Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve. Enjoy!

Source: Annie's Eats

Toffee Crunch Cupcakes

Toffe Crunch Cupcakes
cake recipes

Note: You need to plan ahead for the frosting and ganache.  Make the frosting the day before or enough ahead of time to account for all the time it takes.  If you don't want to use this frosting recipe, use your normal buttercream and add a little bit of caramel to it.  The ganache needs to chill for several hours so take that time into account also.

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Ganache and Toffee:
10 oz semisweet chocolate, chopped
1 cup heavy cream
2 tbsp butter
2 packages toffee bits

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups milk
2 tsp pure vanilla extract
3 sticks (1 1/2 cups) butter, cut into 24 pieces, softened to room temperature
1/3 cup caramel sauce

1. To make the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. Set aside. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil and vanilla; your stand mixer, fitted with the whisk attachment, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be quite thin. Fill the muffin cups 2/3 full (don't add more than this because they will spill over) and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and let cool completely.cake recipes

2. To make the frosting, in a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Discard anything left in the strainer. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to whisk easily. It will take about 5-10 minutes and be considerably thicker.cake recipes

3. Transfer frosting mixture to a clean bowl and cool to room temperature--very, very important! If it is even slightly warm, the frosting won’t beat up properly. You can refrigerate this initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.

4. Once the frosting is completely cooled to room temperature, beat the mixture in your stand mixer fitted with the whisk attachment. Add the vanilla on low speed until it is well combined, about 30 seconds. Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five more minutes. It should be very light and fluffy. Fold in the caramel sauce. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour.

5. For the ganache, place the chopped chocolate in a medium bowl. Heat the cream to a simmer in a small saucepan on your stove. Pour the hot cream over the chocolate and let the mixture sit, without stirring, for 1-2 minutes. Whisk to combine until the chocolate is glossy and smooth. Whisk in butter until the butter is melted and the mixture is smooth. Transfer the bowl to the refrigerator and let the ganache chill until it is at piping consistency, 2-3 hours. It helps to give it a good stir, every 20 minutes or so to help it cool evenly. Don’t let it harden too much in the refrigerator or it will be too stiff to pipe (if that happens, just let it sit at room temperature until it is soft again).cake recipes

6. To assemble the cupcakes, fill a piping bag with the ganache and using a large round circle tip, pipe a ring on the top of the cupcake around the perimeter, leaving an open circle in the center. Pour the toffee bits into a bowl and lightly press the edges of the ganache into the toffee bits, pressing very gently to adhere the toffee to the ganache.cake recipes

7. Fill another pastry bag (or use this frosting trick) fitted with a decorative tip with the frosting and pipe a swirl of frosting on top of each cupcake, filling the empty space inside the ganache ring. Refrigerate and let sit at room temperature about an hour before serving.  Enjoy!!

Source: Mel's Kitchen Cafe

Creamy Mint Chocolate Brownies

I noticed I hadn't posted a brownie recipe for at least a month. 

Seriously! What is the world coming to?

I haven't ever posted a mint brownie recipe before because I hadn't found one yet that was "knock your socks off" amazing.  Either the mint was too strong and tasted like toothpaste, or the consistency of the mint layer was too much like frosting, or the brownie layer was too dry and thick.

Well ladies and gentleman...I think I have finally found "THE ONE". 

Yep it's true.  The one mint brownie no one can stay out of, and I repeat no one. Even my mint hating children and friends about died over this brownie and even asked for seconds and thirds.  

It is seriously that good. The mint layer is a cream cheese base so it is a perfect combination of creamy yet with a subtle mint flavor. The homemade brownie is super tasty too. Fudgy and moist. Then adding the chocolate ganache to the top takes it to a whole new level.

My friends you N.E.E.D. to make this brownie right now. Drop whatever you are doing and make it now!

Creamy Mint Chocolate Brownies

(click here for printable version)

1 cup butter, melted
2 cup sugar
1/2 cup cocoa powder
2 tsp vanilla
4 eggs
1 1/2 cup flour
1/2 tsp salt
3/4 cup semi-sweet chocolate chips

Mint Filling:
2 1/2 cup powdered sugar
2 tbsp butter, softened
4 oz cream cheese, softened
1/2 tsp mint extract
2-3 drops green food coloring
3 tbsp whipping cream
dash salt

Chocolate Topping:
1/3 cup whipping cream
1 1/3 cup semi sweet chocolate chips
1/3 cup butter

1. Preheat oven to 350°F. Spray 9x13 pan with non stick cooking spray. Set aside.

2.In the bowl of your stand mixer combine butter, sugar, cocoa powder and vanilla. Mix on low until combined and smooth, about 1 minute. Add eggs, one at a time, mixing well after each one. In a small bowl whisk flour and salt together. Add to butter mixture and mix again till smooth, about 2 minutes. Stir in chocolate chips.

3. Put batter into your prepared pan and for 25-35 minutes. Being careful not to over bake them, you want them moist and fudgy. Remove the pan from the oven and let the brownies cool completely.

4. While the brownies are baking, make the chocolate topping by combing whipping cream, semi sweet chocolate chips, and butter into a medium-sized sauce pan. Heat ingredients over medium high heat, stirring constantly until everything is melted and well combined, about 2-3 minutes. Set the pan aside to cool. Stir this mixture every 5 minutes to help cool because you want it to be lukewarm when you pour it over the mint filling.

5. To make mint filling, in a medium size bowl combine powdered sugar, softened butter, softened cream cheese, mint extract, green food coloring, and whipping cream. Beat the ingredients for 2-3 minutes or until light and fluffy.

6. To assemble: when the brownies are completely cool spread the mint filling over the top of them then refrigerate the two layers for about 20 minutes to let the filling set up a little bit. Then pour the chocolate ganache over the top of the mint filling, spreading carefully with a knife to the edges. Then place the pan back in the fridge for an hour, or until the chocolate layer is set. To serve, cut with a sharp knife and enjoy!

Source: Jamie Cooks It Up

The Best Chocolate Cake

Serves 14
The cake
200g good quality dark chocolate, about 70% cocoa solids (I always add a bit of milk chocolate)
200g butter, cut in pieces
1 tbsp instant coffee granules, mixed in 125ml cold water
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate
The  topping
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
Your favourite chocolates or grated chocolate or curls, to decorate

1.      Grease a 20cm round cake tin (7.5cm deep) with butter and line the base. Preheat the oven to fan 140°C/conventional 160°C/ gas mark 3. Break the chocolate in pieces into a medium, heavy-based pan. Place in the butter, then mix the coffee formula into the pan. Warm the mixture over a low heat until everything is melted.  
2.      Whilst the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, getting rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3.      Pour the melted chocolate mixture and the egg mixture into the flour mixture, stir until everything is well blended and you have a smooth and runny cake mixture. Pour this into the tin and bake for 1 hour 25 - 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm.  Leave to cool in the tin, then turn out onto a wire rack to cool completely. Don't worry if it cracks a bit or if it dips slightly.
4.      When the cake is cold, cut it horizontally into three, do not worry if the slice splits. Make the topping by chopping the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5.      Sandwich the layers together with just a little of the topping. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with chocolate of your choice, grated chocolate or a pile of chocolate curls.
source: here


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