Tag Archives: chocolate

Chocolate Decadence

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chocolate cake mousse ganache raspberries

So I’ve blogged this quote from Molly Wizenberg’s A Homemade Life, a while back. But really it’s all I can think about all day. So let’s start there.

“It’s going to sound silly, I know, but I think that what it all comes down to is winning hearts and minds. Underneath everything else, all the plans and goals and hopes, that’s why we get up in the morning, why we believe, why we try, why we bake chocolate cakes. That’s the best we can ever hope to do: to win hearts and minds, to love and be loved.”

chocolate cake mousse ganache raspberries

I’m on a layer cake kick. My new office has more people than my previous one, which is the perfect excuse to bake something a little bigger, without worrying about leftovers. These cakes get devoured in just a few hours. I’ll tell you a secret…I thrive on that feeling. It brings me so much joy. So, besides the fact that this chocolate cake with chocolate mousse filling, chocolate ganache and raspberries is just pure chocolate decadence, once it was all assembled, I realized it’s also a pure “winning hearts and minds” cake too.

It’s a little about fitting in. It’s a little about declaring who I am. Both take perfect shape in the form of chocolate cake.

So I threw this thing together. While it seems over the top, it was really quite simple for me. And I think that’s why I love it. Baking. Chocolate. Feeding people. It means so much. It’s not complicated. It just makes sense.

chocolate cake mousse ganache raspberries

You can really put these components together in any form…layered cake, cupcakes, a trifle. I spread the mousse between the two cake layers, frosted the top with the rich chocolate ganache and garnished it with fresh raspberries. Make it your own and share it with people around you. I promise it will stir up something to talk about.

chocolate cake mousse ganache raspberries

Martha Stewart’s One Bowl Chocolate Cake

  • 1 1/2 cups unsweetened cocoa powder, plus more for pans
  • 3 cups all-purpose flour
  • 3 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  1. Preheat oven to 350°. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
  2. Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
  3. Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.
  4. Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.

chocolate cake mousse ganache raspberries

Chocolate Ganache

  • 1/2 cup + 1 Tbs sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 3 ounces finely chopped chocolate
  1. In a small heavy saucepan, combine sugar and cocoa powder.
  2. Gradually add just enough milk to make a paste, then stir in the rest.
  3. Cook over medium heat, stirring constantly with a spatula (make sure you’re getting the corners of the pan) until mixture comes to a boil. Boil gently, and stir for about 2 minutes.
  4. Remove from heat and add vanilla.
  5. Let cool for 5 minutes. Stir in chocolate until melted and smooth.
  6. Cover the surface of the frosting with wax paper and let cool until spreadable.

chocolate cake mousse ganache raspberries

 Chocolate Mousse Filling

  • 2 1/2 cups cold, heavy cream, plus an additional 1/2 cup heavy cream
  • 1/2 cup confectioners’ sugar
  • 1 cup semisweet chocolate chips
  • 1/4 cup granulated white sugar
  • 2 teaspoons vanilla extract
  1. In a small heavy saucepan, combine the confectioners’ sugar and 1/2 cup heavy cream. Add the chocolate chips, stirring until they melt and mixture becomes well blended.
  2. Remove chocolate mix from heat and stir in the vanilla. Set aside
  3. Using the whisk attachment in stand mixer, beat the remaining heavy cream on medium speed. Gradually add the granulated sugar. Once incorporated, beat the mixture on high until stiff peaks form. Gently fold in the chocolate mixture with the whipped cream. (You might not use all of the chocolate.) Don’t over mix. Refrigerate for at least one hour before using.

chocolate cake mousse ganache raspberrie

 

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That’s Bananas

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banana cake cream cheese frosting chocolate covered pretzels

You might see a lot of banana things up here soon. See, I’m kind of obsessed. With the flavor, with the color, with the creamy texture. There really isn’t anything wrong with bananas. I love waiting until the very last moment when they’re brown and speckly to mash them up into a perfectly moist cake or bread. They can make dessert or breakfast (obviously, I love both, so it doesn’t matter) but aren’t too sweet that you can’t eat it for both. Pair a banana cake with cream cheese frosting and ah, you’ve got simplicity and comfort at it’s finest. This time I topped it off with a unexpected chocolate covered pretzel crumble. Ohh, these flavors all work so well together!

Can you sense my adoration? I love this cake. I’ve made it before, and have even blogged about it ages ago. But most great things are meant to share again. So that’s why it was exactly the right thing to bring to kick off my first week in a new office. It made me a happy girl to go into the kitchen at the end of the day and see that empty plate. Now we’ve had a shared, sweet experience…a great way kick off a new relationship. Thanks, bananas.

banana cake cream cheese frosting chocolate covered pretzels

Banana Cake

  • 3 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 4 large ripe bananas, mashed
  • 1 1/2 teaspoons vanilla extract
  • (For some reason this time around the batter was very thick, so I added some whole milk to make it the right consistency.)
  1. Grease two 9″ round cake pans. Preheat oven to 350°.
  2. In a bowl of a stand mixer combine flour, sugar, baking soda, cinnamon and salt. Add the eggs, oil, bananas, and vanilla.
  3. Pour evenly into cake pans and bake for 25-30 minutes, or until a wooden toothpick inserted in the center comes out clean.
  4. Cool on cake pans for 10 minutes, the invert on to a wire rack and cool completely.

Cream Cheese Frosting

  • 2 eight-ounce package of cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1- 1/2 teaspoon vanilla extract
  • 4-5 cups confectioners’ sugar
  1. Beat the cream cheese and butter until smooth. Add the vanilla extract.
  2. Gradually add the sugar and beat until incorporated.
  3. Frost in between layers, on top, and around the cake.
* Crumble up some chocolate covered pretzels and sprinkle on top. This is a great flavor combo!

banana cake cream cheese frosting chocolate covered pretzelsbanana cake cream cheese frosting chocolate covered pretzels

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Be My Valentine {Brunch at Saks}

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Now that we’re all decked out in pink for Mackenzie’s pajama party, I think we need a little  snack. And what a better combination than these chocolate chip cookie dough truffles from Brunch at Saks? (Seriously, I think cookie dough was made for sleepovers!) I’m so happy to have gotten to know Annemarie recently. She is the sweetest, has superb taste, and has been blowing me away with all of her gluten-free baking ideas! Ok, now we’re ready for a fun girly night!

• • •

Hi there! Annemarie here from Brunch at Saks. I’m so excited to be a part of Cupcakes for Breakfast today. I’ve loved Nikki’s blog since the first day I came across it, so I’m thrilled to be here. With Valentine’s Day coming up, I thought these chocolate chip cookie dough truffles would be just the treat to share.  They’re rather easy to make, look really good dressed up with fun toppings like sprinkles, and best of all they’re egg-free, so the worry of eating them is gone (the guilt, however, remains!). I made these gluten free and dairy free as well, but sub any ingredients that work best for you.  Wishing you lots of love and happiness this Valentine’s Day!

Valentine's Day chocolate chip cookie dough truffles Brunch at Saks

Chocolate Chip Cookie Dough Truffles

  • 1 C. butter or margarine, room temperature (allergy substitute: Earth Balance soy/dairy free butter)
  • 1/2 C. white or raw sugar
  • 3/4 C. brown sugar
  • 1/3 C. milk (allergy sub: coconut, soy, almond, or hemp milk)
  • 1 tsp. vanilla extract
  • 2 1/4 C. flour (I used a blend of white rice flour, potato starch, and tapioca flour)
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1 C. semisweet chocolate chips for dough (allergy sub: EnjoyLife chocolate chips)
  • 2 C. any chocolate for melting (chocolate chips, bars, wafers, etc)

Suggested toppings:

  • Sprinkles, shredded coconut, chopped nuts (peanuts, macadamia, pistachio, almonds, pecans- which ever you prefer)

Valentine's Day chocolate chip cookie dough truffles Brunch at SaksValentine's Day chocolate chip cookie dough truffles Brunch at SaksValentine's Day chocolate chip cookie dough truffles Brunch at SaksValentine's Day chocolate chip cookie dough truffles Brunch at Saks

Directions

  1. In a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer) cream together butter and sugars on low speed until fluffy. Add in milk and vanilla extract. Slowly incorporate flour, salt, and baking soda until fully combined. Add in chocolate chips. (I used a wooden spoon during this last step).
  2. Cover dough and refrigerate until firm, about 1 hour.  Once dough is firm, form 1″ balls and place on a wax/parchment paper lined baking sheet. (I used a 1″ ice cream scooper at this step so all the truffles would be close in size. A tablespoon would work fine too). Place in the freezer until firm, about 30 minutes.
  3. Now the fun part begins! In a glass or microwave safe bowl, melt any dipping chocolate (or extra chocolate chips) according to package directions. Double broiler or microwave both work just the same for this step, which ever you prefer.
  4. Using a spoon, dip dough balls into chocolate and roll until fully covered. I found they turned out best if they’re nearly frozen prior to being dipped. It might be easiest to do these in batches, leaving some of the freezer until just before you’re going to dip them. Place dipped truffles on a lined baking sheet to cool.
  5. Add on your toppings if you want a little extra pizazz!

Enjoy!

Valentine's Day chocolate chip cookie dough truffles Brunch at Saks

Valentine's Day chocolate chip cookie dough truffles Brunch at Saks

Recipe adapted from Love & Olive Oil via York Ave. All images by Brunch at Saks.

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Valentine’s Sweets and Treats

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I was going to stay out of the Valentine’s Day hoopla. That’s why I’m hosting this fantastic guest series. But, well, I couldn’t resist when I started thinking about some of the great sweets and treats that go along with this holiday.

If you’re planning on baking this weekend for your sweetheart, your girlfriends or your family, consider some of my favorite cupcakes below. Don’t forget the pink wrappers!

Valentine's Day sweets cupcakes chocolate

  • {one} “Box of Candies” cupcakes made by a very thoughtful ex-boyfriend
  • {two} Homemade Hostess cupcakes
  • {three} Raspberry cheesecake cupcakes
  • {four} Chocolate silk ganache (for any cupcake!)
However, since Valentine’s Day falls on a Tuesday, you might want to start your work day with a little love too. And for that, I recommend these blackberry crumb muffins. They’re a little nutty, packed with fruit, not too sweet, and of course, made with a whole lot of love.

blackberry muffins Valentine's Day hearts pink breakfast

Blackberry Crumb Muffins (Adapted from Williams Sonoma)

For the topping:

  • 1⁄3 cup sugar
  • 3 Tbs. all-purpose flour
  • 2 Tbs. unsalted butter, melted
  • 1⁄3 cup walnuts, finely chopped

For the muffins:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2 tsp. ground cinnamon
  • 1⁄4 tsp. salt
  • 1 egg, beaten
  • 5 Tbs. unsalted butter, melted
  • 1 cup buttermilk
  • 2 cups fresh blackberries
  1. Preheat oven to 350°. Line muffin tins with paper cups. (I made about 17.)
  2. Mix all of the the topping ingredients together and set aside.
  3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon and salt. Incorporate the egg, melted butter and buttermilk, but do not over-mix. Gently fold in the blackberries.
  4. Spoon the batter in to prepared muffin cups, and sprinkle the topping evenly on each one.
  5. Bake until the muffins are golden, about 25-30 minutes. Let cool for 10 minutes.
blackberry muffins Valentine's Day hearts pink breakfast

blackberry muffins Valentine's Day hearts pink breakfast

You might even get lucky like me and have a blackberry bake into a heart shape on top of one of the muffins!

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Cake Transformed

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Last week I made a four-layer chocolate cake with chocolate pudding filling and Reese’s Peanut Butter Cup topping. Yeah, decadent. And awesome. Check it out…

chocolate cake pudding dessert reese's peanut butter cup layers

But then this happened…

chocolate cake pudding dessert reese's peanut butter cup layers mess

Yes, the top layer totally just slid off. See, I’m not all pretty pictures on this blog…you get to see my mistakes too. Usually something like this would get me so frustrated, but this time I just sat on my kitchen floor laughing. I really don’t know for all long I was there. I just couldn’t stop laughing. There’s really nothing else I could have done. Just pure cake comedy.

But once I collected myself, I was able to put it back together just a bit…

chocolate cake pudding dessert reese's peanut butter cup layers gold

And before it could fall again, I completely deconstructed it and turned the cake into a giant parfait. See, if something goes wrong with your cake, don’t fret. Just cube the cake, mix with the pudding, and layer with whipped cream. It still tastes just as great and decadent. And look how inventive you are!

chocolate cake pudding dessert reese's peanut butter cup layers parfait whipped cream

Oh, I also made a few matching cupcakes with leftover cake batter. Oh so cute!

chocolate cake pudding dessert reese's peanut butter cup layers cupcake whipped cream

So the point of this post? I had high hopes for how this cake would turn out and how it would photograph. And well, in that respect, it failed miserably. But I had a ton of fun. And really, that’s what it’s all about.

In the past few months I’ve had the chance (yes, lucky me!) to spend some quality time alone. It’s not always easy. It can be lonely. But I’ve come to enjoy it and embrace hanging out with my super fun self. This cake fiasco was one of those moments. When I was sitting in my kitchen laughing hysterically at this over-turned, ridiculous, over-the-top cake, I was truly having fun. And that’s a discovery worth celebrating with some chocolate pudding cake/parfait/cupcake.

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