Chocolate
If you love Chocolate, today's post is sure to please. Check out the Chocolate Layer Cake, the Chocolate Raspberry Whoopie Pies, and the rest of today's yumminess. Enjoy!
NO-BAKE CHOCOLATE MOUSSE BARS
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”
Yield: 24 servings; Time: 30 minutes, plus chilling.
To view this online, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.
Ingredients
For the Crust:
18 whole graham crackers (about 9-1/2 ounces)
8 tablespoons unsalted butter (1 stick), melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
For the Filling:
1 pound semisweet chocolate, finely chopped
3 cups cold heavy cream, plus more for serving
2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
Whipped cream (optional)
Preparation
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2-1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
OLD-FASHIONED CHOCOLATE FUDGE
This is from AllRecipes, and begins, "This 5-ingredient chocolate fudge recipe makes over 60 mini fudge squares! These rich, creamy, and delicious fudge treats are perfect for special occasions or holiday dessert tables. Customize these chocolaty fudge squares by adding 1 cup of add-ins (like chopped nuts, chocolate chips, or mini candies) when you add the butter. Be sure to use a candy thermometer for best results."
Prep Time: 20 minutes; Cook Time: 15 minutes; Additional Time: 50 minutes; Total Time: 1 hour 25 minutes; Yield: 64 (1-inch) squares
To view this online, go to https://www.allrecipes.com/recipe/9420/old-fashioned-chocolate-fudge/. You might want to read through the notes posted before the actual recipe, as it has a lot of interesting info, such as the difference between fudge and chocolate, as well as how to make, store, and freeze fudge.
Ingredients
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 cup whole milk
4 tablespoons unsalted butter, sliced and softened
1 teaspoon vanilla extract
Directions
Gather ingredients.
Grease an 8-inch square baking pan.
Place sugar and cocoa powder in a medium saucepan; pour in milk and stir until blended. Set heat to medium-high and stir constantly until mixture comes to a boil.
Reduce heat to low and place a candy thermometer in the pan. Let the mixture simmer without stirring until the temperature reaches 238 degrees F (114 degrees C) when measured with a candy thermometer, about 10 minutes.
If you don't have a candy thermometer, drop a small amount of the mixture into cold water; if it forms a soft ball that flattens when removed from the water and placed on a flat surface, it's ready.
Remove from the heat. Allow to cool to 110 degrees F (43 degrees C), 50 to 70 minutes. Do not disturb fudge as it's cooling.
Add butter and vanilla to the fudge. Beat with a wooden spoon until well incorporated and fudge loses its sheen; do not under beat.
Pour fudge into prepared pan and press to flatten. Let cool at room temperature or in the refrigerator before cutting into 1-inch squares.
Enjoy!
CHOCOLATE LAYER CAKE
This yumminess is from Claire Saffitz in The New York Times cooking enewsletter. (And yes, yumminess is the technical term, as is decadent.) For this recipe, Claire wrote, "The texture of this oil-based chocolate cake strikes an ideal balance between dense and fudgy and light and fluffy. It’s ultratender thanks to cake flour. The frosting, a variation on German buttercream, uses a chocolate pudding base whipped with butter to create a complement to the cake that’s both rich and airy."
Prep Time: 15 minutes; Cook Time: 2 hours; Total Time: 2 hours 15 minutes; Yield: 10 servings
This was featured in "This is the Ultimate Chocolate Cake", and can be viewed online at https://cooking.nytimes.com/recipes/1024760-chocolate-layer-cake.
Also, you might want to check out Melissa Clark's guide, "How to Froast a Cake." And, lastly, while you're at it, if you haven't already signed up for The New York Times cooking enewsletter. Plenty of great recipes, guides, ideas for cooking...as well as not dealing with any paywalls. Well worth it...
Ingredients
For the Cake
Room-temperature butter, for greasing the pans
2 cups cake flour
2-1/4 cups granulated sugar
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 cup unsweetened Dutch-process cocoa powder, sifted if lumpy
3/4 cup strong freshly brewed coffee, steaming hot
1 cup crème fraîche, at room temperature
1 tablespoon vanilla extract
5 large eggs plus 2 large yolks, at room temperature
3/4 cup neutral oil, such as avocado or vegetable
For the Buttercream
8 ounces semisweet chocolate (54 to 64 percent cacao), finely chopped
1 cup whole milk
1/2 cup granulated sugar
3 tablespoons unsweetened Dutch-process cocoa powder, sifted if lumpy
2 tablespoons all-purpose flour
1-1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt
4 large egg yolks
1-1/4 cups unsalted butter, cut into tablespoon-size pieces, at room temperature
2 teaspoons vanilla extract
Preparation
Arrange an oven rack in the upper third of the oven and another in the lower third. Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (8-inch) cake pans with butter, then line the bottoms with rounds of parchment paper and smooth the parchment to eliminate air bubbles.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, salt, baking soda and baking powder; mix on low speed just until combined.
Bloom the cocoa: In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche and vanilla, then whisk until completely smooth. Set aside.
In a separate medium bowl, whisk the 5 whole eggs and 2 yolks until smooth; set aside.
Mix the batter: To the stand mixer bowl, add the oil and half of the cocoa mixture; mix on low speed just until the flour is completely coated in the liquid ingredients. Pause the mixer and scrape down the sides and bottom of the bowl, then mix on medium until smooth and pasty, about 30 seconds. Pause and scrape down the sides and bottom of the bowl again, then add the whisked eggs and remaining cocoa mixture. Beat on medium speed, scraping down the sides and bottom of the bowl once or twice, until the batter is very silky and has the consistency of thin pancake batter, about 1 minute.
Pour the batter into the prepared pans, dividing evenly. (For uniform layers, use a scale – you’ll get about 550 grams of batter per pan.) Transfer the pans to the oven, positioning two on the upper rack and one on the lower, staggering them so the pans above don’t block the one below. Bake, rotating the top two pans side to side and rack to rack after 20 minutes, until the tops of the cakes are domed, springy to the touch and a toothpick or cake tester inserted into the centers comes out clean, 25 to 30 minutes.
Remove the pans from the oven and let cool completely on a wire rack.
To make the buttercream, start with the pudding base: Place the chocolate in the clean bowl of the stand mixer fitted with the paddle attachment. In a small saucepan, combine the milk and 1/4 cup of the sugar. Bring to a simmer over medium, stirring occasionally to dissolve the sugar, then remove from the heat and set aside. In a medium bowl, add the cocoa powder, flour, salt and remaining 1/4 cup sugar, and whisk until combined. Add the yolks to the bowl and whisk slowly to combine (it will seem very thick at first, but will loosen up), then whisk more vigorously until the mixture is pale, thick and smooth. Whisking the yolk mixture constantly, slowly stream in about half of the warm milk mixture, then whisk the contents of the bowl back into the saucepan. Set the saucepan over medium-low heat and cook, whisking constantly and scraping against the sides, until thick and bubbling, 1 to 3 minutes. Immediately scrape the pudding over the chocolate in the stand mixer bowl.
Make the buttercream: Let the pudding mixture sit for a few minutes, so the heat gently melts the chocolate, then mix with the paddle on low speed until the chocolate is completely melted and the pudding is smooth and glossy. Increase the speed to medium and beat until the outside of the bowl is cool to the touch, 10 to 15 minutes. With the mixer running, add the butter a couple of pieces at a time, waiting for each addition to incorporate into the pudding before adding the next, until you have a smooth, glossy, spreadable frosting. Stop the mixer, thoroughly scrape the sides and bottom of the bowl, and add the vanilla. Beat once more just until evenly mixed.
Unmold and level the cakes: Use a butter knife or small offset spatula to cut around the cooled cakes, pressing the blade firmly against the sides of the pans to loosen them. Invert the cakes onto a wire rack, remove the parchment paper if necessary, then invert again onto a second rack or cutting board so they’re domed side up. Holding a serrated knife parallel to the work surface, slice horizontally through the surface of each cake to level the layers. (The scraps are perfect for snacking.)
Place one of the layers cut side-down on a serving plate, cake stand or cardboard cake round. Dollop about 1 cup buttercream in the center, then use an offset spatula to spread it evenly all the way to the edges. Place a second layer cut side-down over the first, center it, then top with another 1 cup of buttercream. Place the third layer on top, cut side-down, pressing gently to level it. Scrape about half of the remaining buttercream over the top of the cake, then use the spatula to spread it across the surface and down the sides, covering the entire cake in a very thin layer of frosting. (The cake will show through in several places; this is just the crumb coat.) Transfer the cake to the refrigerator and chill just until the frosting is firm, 10 to 15 minutes, then cover with the remaining frosting.
The assembled cake will keep, loosely covered at room temperature, for 1 day. (Before covering the cake, chill it for 15 minutes so the frosting can firm up.) After 24 hours, refrigerate the cake and be sure to tightly cover any cut surfaces. Bring the cake to room temperature before serving.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
ONE-BOWL CHOCOLATE CAKE
This is from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "Fluffy and tender, this chocolate cake comes together quickly in one bowl. It’s a friendly little birthday cake with its dead simple frosting (or a really great snack without). A blend of oil and buttermilk or yogurt keeps the crumb moist, as does a nice pour of hot tea. Oolong gives the cake a floral aroma, while using coffee instead highlights the cocoa’s bittersweetness. Plain hot water gives this an old-fashioned chocolate cake flavor. The two-ingredient frosting – essentially cream and chocolate melted together, then cooled until thick enough to swoop and swirl – can be made in the same bowl used for the cake batter. You can sprinkle flaky salt, chopped toasted nuts or sprinkles on top too. But, frosted or not, this cake welcomes coffee, tea or ice cream."
I have to add, I welcome a cake this yummy, especially chocolate.
Prep Time: 5 minutes; Cook Time: 2 hours, mainly cooling; Total Time: 2 hours, mainly cooling; Yield: One 8-inch cake (9 to 12 servings)
This was featured in "Learn to Bake in 5 Easy Recipes," and can be viewed online at https://cooking.nytimes.com/recipes/1025183-one-bowl-chocolate-cake.
Ingredients
For the Cake
Canola or vegetable oil, for greasing the pan
1-1/4 cups all-purpose flour
1-1/4 cups sugar
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1/2 cup buttermilk or plain full-fat yogurt
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup hot oolong or black tea, hot coffee or hot water
For the Frosting (optional)
1 (4-ounce) bar bittersweet or semisweet chocolate, broken into small pieces
1/2 cup heavy cream
Preparation
Make the cake: Heat oven to 350 degrees. Rub oil all over an 8-inch square cake pan.
Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Add the eggs, buttermilk, oil and vanilla, and stir with the whisk until smooth. It will be thick at this point; gently smack the whisk against the bowl to release any batter stuck inside.
Add the hot tea and whisk until very smooth. Switch to a flexible spatula and scrape all of the batter into the pan.
Bake until a toothpick inserted in the center comes out with a few tiny crumbs, about 45 minutes. Cool completely in the pan on a rack.
If you’re making the frosting, start it as soon as the cake comes out of the oven: Use the same bowl you used for the batter, washing it if you want. Combine the chocolate and cream in the bowl and microwave for 30 seconds. Stir well, then microwave for 15 seconds and stir until smooth. If some chocolate remains solid, zap for 10 more seconds and stir.
If you don’t have a microwave or microwave-safe bowl, set the bowl over a saucepan of barely simmering water and stir until smooth.
Let the chocolate cream cool, stirring now and then, until thickened to the consistency of soft frosting. (This may take up to an hour.) Plop it all over the cake, even if it’s still a touch warm, and use a flexible spatula or a large spoon to swoop and swirl it to cover the top. Cut into pieces and serve.
EXTRA-FUDGY CHOCOLATE COBBLER
This is from Kelli Foster, senior contributing food editor at TheKitchn. This recipe, described as "A fudgy, molten cross between a chocolate cake and a pudding," begins, "I have never met a dessert quite like chocolate cobbler. All it took was one bite before I was hooked — I couldn’t plunge my spoon back into the baking dish fast enough. It’s an indulgent dessert that looks and eats just like a cobbler, but with chocolate instead of fruit. Between a lush layer of pudding-like chocolate sauce and a fudgy brownie-like layer of cake with a shatteringly crisp top, it packs in a seriously rich chocolate flavor.
"Chocolate cobbler is the perfect big-batch dessert for a dinner party, or really any kind of gathering. Best of all, it’s a breeze to pull together with pantry ingredients, a couple of mixing bowls, and no more than 15 minutes of prep."
Prep Time: 15 minutes; Cook Time: 30 to 35 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/chocolate-cobbler-recipe-23481332. While there, check out Kelli's notes about the recipe, including "How to Make the Perfect Chocolate Cobbler" and "Do You Eat Cobbler Hot or Cold?"
Ingredients
For the batter:
1 stick (8 tablespoons) unsalted butter
3 cups water
2 cups self-rising flour (or 2 cups all-purpose flour mixed with 2 teaspoons baking powder and 1/2 teaspoon kosher salt)
1-1/2 cups granulated sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup whole milk
2 teaspoons vanilla extract
For the topping:
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1/4 cup packed light or dark brown sugar
Vanilla ice cream, for serving (optional)
Instructions
Make the batter:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1 stick unsalted butter in a 9x13-inch baking dish. Bake while the oven is heating until the butter is melted, 10 to 15 minutes. Remove from the oven.
Bring 3 cups water to a boil. Meanwhile, make the batter.
Place 2 cups self-rising flour, 1-1/2 cups granulated sugar, 1/4 cup natural cocoa powder, and 2 teaspoons instant espresso powder in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and 2 teaspoons vanilla extract. Stir until smooth and no dry streaks remain. The batter will be thick.
Tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer. Do not stir.
Make the topping:
Place 1 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Slowly pour the boiling water evenly over the batter. Do not stir.
Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center, 30 to 35 minutes. Let cool for 10 minutes before serving warm with vanilla ice cream if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
NO-BAKE CHOCOLATE MOUSSE BARS
This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”
Yield: 24 servings; Time: 30 minutes, plus chilling.
To view this online, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.
Ingredients
For the Crust:
18 whole graham crackers (about 9-1/2 ounces)
8 tablespoons unsalted butter (1 stick), melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
For the Filling:
1 pound semisweet chocolate, finely chopped
3 cups cold heavy cream, plus more for serving
2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
Whipped cream (optional)
Preparation
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2-1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
OLD-FASHIONED CHOCOLATE FUDGE
This is from AllRecipes, and begins, "This 5-ingredient chocolate fudge recipe makes over 60 mini fudge squares! These rich, creamy, and delicious fudge treats are perfect for special occasions or holiday dessert tables. Customize these chocolaty fudge squares by adding 1 cup of add-ins (like chopped nuts, chocolate chips, or mini candies) when you add the butter. Be sure to use a candy thermometer for best results."
Prep Time: 20 minutes; Cook Time: 15 minutes; Additional Time: 50 minutes; Total Time: 1 hour 25 minutes; Yield: 64 (1-inch) squares
To view this online, go to https://www.allrecipes.com/recipe/9420/old-fashioned-chocolate-fudge/. You might want to read through the notes posted before the actual recipe, as it has a lot of interesting info, such as the difference between fudge and chocolate, as well as how to make, store, and freeze fudge.
Ingredients
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 cup whole milk
4 tablespoons unsalted butter, sliced and softened
1 teaspoon vanilla extract
Directions
Gather ingredients.
Grease an 8-inch square baking pan.
Place sugar and cocoa powder in a medium saucepan; pour in milk and stir until blended. Set heat to medium-high and stir constantly until mixture comes to a boil.
Reduce heat to low and place a candy thermometer in the pan. Let the mixture simmer without stirring until the temperature reaches 238 degrees F (114 degrees C) when measured with a candy thermometer, about 10 minutes.
If you don't have a candy thermometer, drop a small amount of the mixture into cold water; if it forms a soft ball that flattens when removed from the water and placed on a flat surface, it's ready.
Remove from the heat. Allow to cool to 110 degrees F (43 degrees C), 50 to 70 minutes. Do not disturb fudge as it's cooling.
Add butter and vanilla to the fudge. Beat with a wooden spoon until well incorporated and fudge loses its sheen; do not under beat.
Pour fudge into prepared pan and press to flatten. Let cool at room temperature or in the refrigerator before cutting into 1-inch squares.
Enjoy!
CHOCOLATE LAYER CAKE
This yumminess is from Claire Saffitz in The New York Times cooking enewsletter. (And yes, yumminess is the technical term, as is decadent.) For this recipe, Claire wrote, "The texture of this oil-based chocolate cake strikes an ideal balance between dense and fudgy and light and fluffy. It’s ultratender thanks to cake flour. The frosting, a variation on German buttercream, uses a chocolate pudding base whipped with butter to create a complement to the cake that’s both rich and airy."
Prep Time: 15 minutes; Cook Time: 2 hours; Total Time: 2 hours 15 minutes; Yield: 10 servings
This was featured in "This is the Ultimate Chocolate Cake", and can be viewed online at https://cooking.nytimes.com/recipes/1024760-chocolate-layer-cake.
Also, you might want to check out Melissa Clark's guide, "How to Froast a Cake." And, lastly, while you're at it, if you haven't already signed up for The New York Times cooking enewsletter. Plenty of great recipes, guides, ideas for cooking...as well as not dealing with any paywalls. Well worth it...
Ingredients
For the Cake
Room-temperature butter, for greasing the pans
2 cups cake flour
2-1/4 cups granulated sugar
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 cup unsweetened Dutch-process cocoa powder, sifted if lumpy
3/4 cup strong freshly brewed coffee, steaming hot
1 cup crème fraîche, at room temperature
1 tablespoon vanilla extract
5 large eggs plus 2 large yolks, at room temperature
3/4 cup neutral oil, such as avocado or vegetable
For the Buttercream
8 ounces semisweet chocolate (54 to 64 percent cacao), finely chopped
1 cup whole milk
1/2 cup granulated sugar
3 tablespoons unsweetened Dutch-process cocoa powder, sifted if lumpy
2 tablespoons all-purpose flour
1-1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt
4 large egg yolks
1-1/4 cups unsalted butter, cut into tablespoon-size pieces, at room temperature
2 teaspoons vanilla extract
Preparation
Arrange an oven rack in the upper third of the oven and another in the lower third. Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (8-inch) cake pans with butter, then line the bottoms with rounds of parchment paper and smooth the parchment to eliminate air bubbles.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, salt, baking soda and baking powder; mix on low speed just until combined.
Bloom the cocoa: In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche and vanilla, then whisk until completely smooth. Set aside.
In a separate medium bowl, whisk the 5 whole eggs and 2 yolks until smooth; set aside.
Mix the batter: To the stand mixer bowl, add the oil and half of the cocoa mixture; mix on low speed just until the flour is completely coated in the liquid ingredients. Pause the mixer and scrape down the sides and bottom of the bowl, then mix on medium until smooth and pasty, about 30 seconds. Pause and scrape down the sides and bottom of the bowl again, then add the whisked eggs and remaining cocoa mixture. Beat on medium speed, scraping down the sides and bottom of the bowl once or twice, until the batter is very silky and has the consistency of thin pancake batter, about 1 minute.
Pour the batter into the prepared pans, dividing evenly. (For uniform layers, use a scale – you’ll get about 550 grams of batter per pan.) Transfer the pans to the oven, positioning two on the upper rack and one on the lower, staggering them so the pans above don’t block the one below. Bake, rotating the top two pans side to side and rack to rack after 20 minutes, until the tops of the cakes are domed, springy to the touch and a toothpick or cake tester inserted into the centers comes out clean, 25 to 30 minutes.
Remove the pans from the oven and let cool completely on a wire rack.
To make the buttercream, start with the pudding base: Place the chocolate in the clean bowl of the stand mixer fitted with the paddle attachment. In a small saucepan, combine the milk and 1/4 cup of the sugar. Bring to a simmer over medium, stirring occasionally to dissolve the sugar, then remove from the heat and set aside. In a medium bowl, add the cocoa powder, flour, salt and remaining 1/4 cup sugar, and whisk until combined. Add the yolks to the bowl and whisk slowly to combine (it will seem very thick at first, but will loosen up), then whisk more vigorously until the mixture is pale, thick and smooth. Whisking the yolk mixture constantly, slowly stream in about half of the warm milk mixture, then whisk the contents of the bowl back into the saucepan. Set the saucepan over medium-low heat and cook, whisking constantly and scraping against the sides, until thick and bubbling, 1 to 3 minutes. Immediately scrape the pudding over the chocolate in the stand mixer bowl.
Make the buttercream: Let the pudding mixture sit for a few minutes, so the heat gently melts the chocolate, then mix with the paddle on low speed until the chocolate is completely melted and the pudding is smooth and glossy. Increase the speed to medium and beat until the outside of the bowl is cool to the touch, 10 to 15 minutes. With the mixer running, add the butter a couple of pieces at a time, waiting for each addition to incorporate into the pudding before adding the next, until you have a smooth, glossy, spreadable frosting. Stop the mixer, thoroughly scrape the sides and bottom of the bowl, and add the vanilla. Beat once more just until evenly mixed.
Unmold and level the cakes: Use a butter knife or small offset spatula to cut around the cooled cakes, pressing the blade firmly against the sides of the pans to loosen them. Invert the cakes onto a wire rack, remove the parchment paper if necessary, then invert again onto a second rack or cutting board so they’re domed side up. Holding a serrated knife parallel to the work surface, slice horizontally through the surface of each cake to level the layers. (The scraps are perfect for snacking.)
Place one of the layers cut side-down on a serving plate, cake stand or cardboard cake round. Dollop about 1 cup buttercream in the center, then use an offset spatula to spread it evenly all the way to the edges. Place a second layer cut side-down over the first, center it, then top with another 1 cup of buttercream. Place the third layer on top, cut side-down, pressing gently to level it. Scrape about half of the remaining buttercream over the top of the cake, then use the spatula to spread it across the surface and down the sides, covering the entire cake in a very thin layer of frosting. (The cake will show through in several places; this is just the crumb coat.) Transfer the cake to the refrigerator and chill just until the frosting is firm, 10 to 15 minutes, then cover with the remaining frosting.
The assembled cake will keep, loosely covered at room temperature, for 1 day. (Before covering the cake, chill it for 15 minutes so the frosting can firm up.) After 24 hours, refrigerate the cake and be sure to tightly cover any cut surfaces. Bring the cake to room temperature before serving.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
ONE-BOWL CHOCOLATE CAKE
This is from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "Fluffy and tender, this chocolate cake comes together quickly in one bowl. It’s a friendly little birthday cake with its dead simple frosting (or a really great snack without). A blend of oil and buttermilk or yogurt keeps the crumb moist, as does a nice pour of hot tea. Oolong gives the cake a floral aroma, while using coffee instead highlights the cocoa’s bittersweetness. Plain hot water gives this an old-fashioned chocolate cake flavor. The two-ingredient frosting – essentially cream and chocolate melted together, then cooled until thick enough to swoop and swirl – can be made in the same bowl used for the cake batter. You can sprinkle flaky salt, chopped toasted nuts or sprinkles on top too. But, frosted or not, this cake welcomes coffee, tea or ice cream."
I have to add, I welcome a cake this yummy, especially chocolate.
Prep Time: 5 minutes; Cook Time: 2 hours, mainly cooling; Total Time: 2 hours, mainly cooling; Yield: One 8-inch cake (9 to 12 servings)
This was featured in "Learn to Bake in 5 Easy Recipes," and can be viewed online at https://cooking.nytimes.com/recipes/1025183-one-bowl-chocolate-cake.
Ingredients
For the Cake
Canola or vegetable oil, for greasing the pan
1-1/4 cups all-purpose flour
1-1/4 cups sugar
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1/2 cup buttermilk or plain full-fat yogurt
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup hot oolong or black tea, hot coffee or hot water
For the Frosting (optional)
1 (4-ounce) bar bittersweet or semisweet chocolate, broken into small pieces
1/2 cup heavy cream
Preparation
Make the cake: Heat oven to 350 degrees. Rub oil all over an 8-inch square cake pan.
Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Add the eggs, buttermilk, oil and vanilla, and stir with the whisk until smooth. It will be thick at this point; gently smack the whisk against the bowl to release any batter stuck inside.
Add the hot tea and whisk until very smooth. Switch to a flexible spatula and scrape all of the batter into the pan.
Bake until a toothpick inserted in the center comes out with a few tiny crumbs, about 45 minutes. Cool completely in the pan on a rack.
If you’re making the frosting, start it as soon as the cake comes out of the oven: Use the same bowl you used for the batter, washing it if you want. Combine the chocolate and cream in the bowl and microwave for 30 seconds. Stir well, then microwave for 15 seconds and stir until smooth. If some chocolate remains solid, zap for 10 more seconds and stir.
If you don’t have a microwave or microwave-safe bowl, set the bowl over a saucepan of barely simmering water and stir until smooth.
Let the chocolate cream cool, stirring now and then, until thickened to the consistency of soft frosting. (This may take up to an hour.) Plop it all over the cake, even if it’s still a touch warm, and use a flexible spatula or a large spoon to swoop and swirl it to cover the top. Cut into pieces and serve.
EXTRA-FUDGY CHOCOLATE COBBLER
This is from Kelli Foster, senior contributing food editor at TheKitchn. This recipe, described as "A fudgy, molten cross between a chocolate cake and a pudding," begins, "I have never met a dessert quite like chocolate cobbler. All it took was one bite before I was hooked — I couldn’t plunge my spoon back into the baking dish fast enough. It’s an indulgent dessert that looks and eats just like a cobbler, but with chocolate instead of fruit. Between a lush layer of pudding-like chocolate sauce and a fudgy brownie-like layer of cake with a shatteringly crisp top, it packs in a seriously rich chocolate flavor.
"Chocolate cobbler is the perfect big-batch dessert for a dinner party, or really any kind of gathering. Best of all, it’s a breeze to pull together with pantry ingredients, a couple of mixing bowls, and no more than 15 minutes of prep."
Prep Time: 15 minutes; Cook Time: 30 to 35 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/chocolate-cobbler-recipe-23481332. While there, check out Kelli's notes about the recipe, including "How to Make the Perfect Chocolate Cobbler" and "Do You Eat Cobbler Hot or Cold?"
Ingredients
For the batter:
1 stick (8 tablespoons) unsalted butter
3 cups water
2 cups self-rising flour (or 2 cups all-purpose flour mixed with 2 teaspoons baking powder and 1/2 teaspoon kosher salt)
1-1/2 cups granulated sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup whole milk
2 teaspoons vanilla extract
For the topping:
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1/4 cup packed light or dark brown sugar
Vanilla ice cream, for serving (optional)
Instructions
Make the batter:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1 stick unsalted butter in a 9x13-inch baking dish. Bake while the oven is heating until the butter is melted, 10 to 15 minutes. Remove from the oven.
Bring 3 cups water to a boil. Meanwhile, make the batter.
Place 2 cups self-rising flour, 1-1/2 cups granulated sugar, 1/4 cup natural cocoa powder, and 2 teaspoons instant espresso powder in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and 2 teaspoons vanilla extract. Stir until smooth and no dry streaks remain. The batter will be thick.
Tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer. Do not stir.
Make the topping:
Place 1 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Slowly pour the boiling water evenly over the batter. Do not stir.
Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center, 30 to 35 minutes. Let cool for 10 minutes before serving warm with vanilla ice cream if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
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