Tag Archives: Chocolate

Jun20

Chocolate Poke Cake

Posted on by
Standard

The cake itself is decadent and moist with an amazing rich chocolate flavor… even without the pudding on top, it is excellent!! The homemade pudding is super easy and quick and takes this cake to the next level! The whole thing is topped with my absolute favorite “poured frosting”.

download (1)
Ingredients

Cake
1¾ cups flour
1¾ cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup brewed coffee, cooled
1 tablespoon lemon juice
1 cup milk
½ cup vegetable oil
½ teaspoon vanilla extract

Chocolate Pudding Layer
⅔ cup sugar
⅓ cup cocoa
3 tablespoons cornstarch
pinch of salt
2¼ cups milk
1 tablespoon butter

Frosting
⅓ cup milk
⅓ cup butter, softened
1¼ cups sugar
1 cup semi-sweet chocolate chips

download

Instructions

Cake
1. Preheat oven to 350 degrees F. Grease & flour a 9×13 inch pan.
2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t over cook.

Chocolate Pudding
1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
2. Turn heat to medium high stirring constantly until mixture comes to a boil.
3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
4. Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake. Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)

Poured Frosting
1. In a saucepan, combine milk, butter, & sugar over medium high heat. Bring to a rolling boil and allow to boil 45 seconds. Remove from heat and add chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.

Jun17

Chocolate Caramel Mason Jar Lid Tarts

Posted on by
Standard

Play around with the fillings in this recipe — substitute a different type of chocolate if you like, use jam instead of caramel, or try cookies instead of graham crackers. The possibilities are endless and delicious!

5500c1595d5e0-chocolatemasonjartarts2-045-lgn

Ingredients

4 graham cracker sheets
2 tsp. granulated sugar
2 1/2 tbsp. unsalted butter
2 cups milk chocolate chips
1/4 cups heavy whipping cream
2 to 3 tsp. Salted Caramel Sauce

Directions

1. Preheat the oven to 350 degrees F. Place four pint-sized mason jar rings on a small baking sheet. Place the lids with the rubber part facing down.

2. In a food processor, combine the graham crackers and sugar. Pulse for about 30 seconds, or until finely ground. Stream in the melted butter and continue to pulse. The mixture should appear like wet sand, and it should slightly clump together when squeezed in your hand. If you overmix, it will turn into dough — not good.

3. Divide the graham cracker crumbs between the mason jar lids. Use a shot glass to pack in the crumbs and push them up the sides of the ring.

4. Bake for 10 minutes. Let cool completely on a cooling rack.

5. Now we’re going to melt the chocolate. It can be finicky, so this is the way I do it: Bring 1 cup of water to a boil in a small saucepan. Make sure you have a glass bowl that fits over the pan without touching the water. Place the chocolate chips and cream in the glass bowl, and have it ready next to the stove. Once the water boils, turn off the heat and place the bowl of chocolate and cream over the pan. Stir, stir, stir until the chocolate melts. You may have to turn the heat back on to boil the water again, but I find that if I’m patiently daydreaming while stirring the chocolate, it all melts just fine.

6. Pour the melted chocolate into the tart shells. Tap the lids gently to get rid of any air bubbles.
Let sit for 10 minutes.

7. Dot drops of caramel sauce onto the surface of the chocolate, and after a few seconds, run a toothpick or knife through the chocolate to swirl it together.

8. I recommend refrigerating the tarts for a few hours to set the chocolate. However, before serving, let them come back to room temperature — the chocolate is too hard when cold.

9. The tarts will keep for up to 3 days refrigerated.

Jun13

German Chocolate Cake Sundae

Posted on by
Standard

Transform a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.

54f645cf50981_-_german-chocolate-cake-sundae-recipe-fw0712-xl

Total Time: 30 mins
Serves: 6

Ingredients

1 cup unsweetened wide-flake coconut chips
3/4 cups Pecan halves
1 cups granulated sugar
2 tbsp. light corn syrup
3/4 cups heavy cream
1 tsp. pure vanilla extract
1 pinch Sea salt
2 pt. coconut ice cream
1 cups coarsely crumbled chocolate wafer cookies

Directions

1. Preheat the oven to 350 degrees F. Spread the coconut and pecans in 2 separate pie plates. Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant. Let the coconut and pecans cool, then coarsely chop the pecans.

2. Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Wash down the side of the pan with a wet pastry brush. Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes. Remove from the heat and carefully add the cream. When the bubbles subside, stir to combine. Add the vanilla and salt and let cool slightly. Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.

3. Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs. Top with the warm caramel sauce and the remaining cookie crumbs and coconut. Serve right away.

Jun3

Chocolate Cookie Shooters

Posted on by
Standard

This playful take on the classic pairing of milk and chocolate chip cookies is a fun way to have your dessert.

54f8fd0fc0331_-_ghk-milk-and-cookie-shooters-xln

Total Time: 1:00
Prep: 0:25
Yield: 12

Ingredients

3 1/3 cups all-purpose flour
1/3 cups cornstarch
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 1/4 tsp. salt
1 1/4 cups unsalted butter
1 1/2 cups packed brown sugar
3/4 cups granulated sugar
2 large eggs
1 tbsp. vanilla extract
12 oz. mini semisweet chocolate chips
2 oz. chocolate chips or chunks

Directions

1. In large bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.

2. With mixer on medium-high speed, beat butter and sugars until creamy and fluffy, about 5 minutes. Add eggs one at a time, beating well in between additions. Beat in vanilla. Add flour mixture. Beat on low until just combined. Add chips and beat until evenly distributed. Transfer dough to gallon-size resealable plastic bag; refrigerate until firm.

3. Preheat oven to 350 degrees F. Break off golf-ball-size piece of dough; roll into ball (should be about 1 1/2 inches wide) and place in one cup of nonstick popover pan. Repeat for remaining 5 cups. Using rounded end of wooden spoon and fingertips, press dough in the center, then up side of cup to form very thin, even layer of dough. Patch up any tears with bits of extra dough. Repeat with remaining dough balls.

4. Bake 8 minutes. Using same wooden spoon end, gently press dough down and against sides of pan to deflate. Bake another 2 minutes. Repeat pressing to deflate. Bake another 2 minutes or until edges are golden brown and crisp.
Transfer to wire rack. Press to deflate once more.

5. Using small icing knife, gently loosen sides of cookies from pan. Cool 10 minutes. Loosen sides of cookies again. Place wire rack on top of pan. Holding rack against pan, invert cups onto rack. Cool completely. Repeat process once more with remaining dough and cooled popover pan (you will have dough left over, which you can refrigerate up to 3 days or freeze up to 1 month for another use).

6. With small pastry brush, paint insides of cookies with thick layer of melted chocolate. Let stand until chocolate is set, about 1 hour. Serve filled with milk, chocolate liqueur, or coffee liqueur. Once filled, serve cookies within 5 minutes. Store unfilled cookies in airtight container at room temperature up to 3 days.

May23

Peanut Butter Stuffed Chocolate Cookies

Posted on by
Standard

Peanut butter crackers get stuffed in chocolate cookies made with cookie mix. Delicious!

images (1)

Ingredients

Cookies
1/2 cup butter or margarine, cut-up
1 cup semisweet chocolate chips (6 oz)
2 tablespoons peanut butter
1 pouch chocolate chip cookie mix
1 egg
30 mini peanut butter cracker sandwiches

Drizzle
1 cup peanut butter chips (6 oz)
1 to 2 teaspoons vegetable oil

Directions

1. In large microwavable bowl, microwave butter, chocolate chips and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix and egg until well blended. Refrigerate dough 30 minutes or until firm enough to scoop.

2. Heat oven to 375°F. For each rounded measuring tablespoon dough, place 1 peanut butter cracker in center, forming dough into ball around cracker. Onto ungreased cookie sheets, place dough balls 2 inches apart.

3. Bake 9 to 11 minutes or until tops are dry (cookies will still be soft). Cool 1 minute; remove from cookie sheets to cooling racks.

4. In 1-pint resealable food-storage plastic bag, add peanut butter chips and oil; seal bag. Microwave on High 1 minute, kneading bag after 30 seconds, until melted and smooth. Cut 1/8-inch slit diagonally across bottom corner of bag. Squeeze drizzle over cooled cookies. Let stand until set. Store in airtight container.

May21

Peanut-Cola Cake

Posted on by
Standard

The South’s favorite drink is a key ingredient in this moist Peanut-Cola Cake.

imagesPeanut-Cola Cake
Makes 12 servings

Ingredients
1 cup cola soft drink
1/2 cup buttermilk
1 cup butter, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
Peanut Butter Frosting
1 cup chopped honey-roasted peanuts

Preparation

Hands-on: 20 Minutes
Total: 1 Hours

1. Preheat oven to 350°. Combine cola and buttermilk in a 2-cup measuring cup.

2. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla; beat at low speed just until blended.

3. Combine flour and next 2 ingredients in a medium bowl. Add to butter mixture alternately with cola mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a lightly greased 13- x 9-inch pan.

4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.

5. Meanwhile, prepare Peanut Butter Frosting. Pour over warm cake. Sprinkle with chopped peanuts.

May9

Chocolate-Tea Swirl Cake

Posted on by
Standard
Chocolate-Tea Swirl Cake

Good morning chocolatefriendsofTenaciousM! Here is a chocolate recipe we gotta try!!

Vaishali Nagarajan's avatarMy Culinary Experiments

As mentioned in my previous post, I had gone on a vacation to Ooty. Ooty is mainly known for two things- it’s cold climate and it’s tea! Not to mention the yummy homemade chocolates. 😉 Because we went by car, we could thoroughly enjoy the weather and the scenic drive. It was indeed beautiful- the misty mountains, green tea estates and tall splendid trees! 

View original post 818 more words

May2

Chocolate Italian Cake

Posted on by
Standard

This is a chocolate version of the traditional Italian cream cake with coconuts and pecans folded into the batter and a rich, thick chocolate cream cheese filling and frosting.

FO020006571

Makes 10 to 12 servings

Ingredients

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting
Garnish: pecan halves

Preparation

1. Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.

2. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

3. Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cake pans.

4. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

5. Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Apr29

Double-Chocolate Profiteroles

Posted on by
Standard

Profiteroles (chocolate and cream treats) look great, taste great and are the ultimate dinner party dessert. Give it a go, you won’t regret it!

images (1)

Hands-On Time: 20 minutes
Total Time: 80 minutes

Serves 8

Ingredients

1/2 cup (1 stick) unsalted butter (cut into pieces)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour, spooned and leveled
5 large eggs
2 pints chocolate ice cream (preferably dark)
Dark Chocolate Sauce

Directions

1. Heat oven to 400° F. In a medium saucepan, combine the butter, sugar, salt, and 1 cup water. Bring to a boil, stirring to melt the butter; remove from heat. Add the flour and stir to combine.

2. Return to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and a film forms on the bottom of the pan, about 1 minute. Let cool 5 minutes.

3. One at a time, add 4 of the eggs, mixing well after each addition. The batter should be shiny and smooth and hold its shape on a spoon.

4. Using one soup spoon to scoop the dough and another to scrape it off, drop tablespoon-size mounds of the dough onto parchment-lined baking sheets, spacing them 2 inches apart (you should get about 24). In a small bowl, beat the remaining egg; brush the egg over the dough.

5. Bake, rotating the sheets halfway through, until puffed and golden, 25 to 30 minutes. Let cool completely on the baking sheets.

6. Before serving, cut the puffs in half horizontally, fill with the ice cream, and drizzle with the Dark Chocolate Sauce.

Apr24

Chocolate Cake In A Mug

Posted on by
Standard

This a dirty little secret and should only be shared with other chocoholics so, shhhhh. Mix it really well and you will end up with a cake that rises beautifully and has a great texture.

images

Ingredients

4 tbsp self-raising flour
2 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp vegetable oil
1/2 tsp vanilla essence
1 tbsp chocolate chips

Directions

1. In a large mug, place all the dry ingredients and mix well with a spoon. Use the spoon to grind all of the cocoa against the side of the cup so there are no lumps.

2. Add the egg and beat it a little on top of the dry ingredients to break the yolk.

3. Add the oil, milk and vanilla and mix until well combined.

4. Stir the chocolate chips in and put into the microwave on high for 3 minutes.

5. Serve with a nice big scoop of ice cream or whipped cream if desired.