Search results for cake

Chocolate coconut cake

Chocolate coconut cake with coconut meringue buttercream frosting

Have you ever stayed up at night because you couldn’t stop thinking about cake? I have. Maybe it’s because I’m over-tired. Maybe I’m obsessed. I have a list of cakes I want to make –at least 20 of them, and this one made it to the top. A perfectly rich chocolate coconut cake paired with coconut meringue buttercream frosting. What could be better for a coconut and chocolate lover?

Chocolate coconut cake recipe

Chocolate coconut cake

There are a few things I love about this cake (besides how amazingly good it tastes). You see, it looks incredible from the outside. Even without cutting it open, this cake tells you how good it is before you even take a bite. But then you cut through the coconut shavings and fluffy white frosting and see the chocolate. It kind of makes my knees shake. Unlike a heavy German chocolate, this cake has a light-as-air meringue buttercream that melts in your mouth. The coconut flavors are layered throughout, yet the coconut is still understated. You taste it on the backend, after the chocolate and the frosting, and it lingers a little until your next bite.

I’ve made this chocolate cake recipe a few times (see chocolate espresso cake and chocolate cake with mousse filling and port wine frosting). It’s a damn good recipe. This time, I adapted it by adding coconut milk, coconut oil and I cut the sugar in half. I don’t need that extra cup of sugar in my life and neither does this cake. It stays moist for a long time, and I think it gets better by the day.

Did I mention the frosting is phenomenal? The recipe is from Brown Eyed Baker and it is yummy to the extreme. In fact, everyone in my house at the time was eating finger-fulls of it. Paired with the crunchy, barely salted coconut flakes, it is mind blowing good. In an adult way. It’s not overly sweet. This is a sophisticated icing that takes itself seriously. I’m not kidding. If you had some, you would just nod your head in agreement and say, “Yes, that makes perfect sense.”

I’m happy to add a Swiss buttercream recipe to my cake accumulation. Now that I feel somewhat comfortable making cakes, I felt this needed to be my next challenge. After making a French buttercream, the Swiss was a cinch. Yes, I had to stand there at the mixer for longer than I wanted. Yes, the whole thing curdled on me and I thought all was lost. But we made it back from the abyss and it was all worth it. Because this week, we eat cake.

Coconut chocolate cake recipe

Chocolate coconut cake

 

Chocolate coconut cake with coconut meringue buttercream frosting

Yield: 8 servings

Cake recipe adapted from Ina Garten's "Beatty's Chocolate Cake."
Coconut Meringue Buttercream Frosting recipe by Brown Eyed Baker

Ingredients

    Chocolate cake:
  • Butter, for greasing the pans
  • 1 ¾ cups all-purpose flour, plus more for the baking pans
  • 1 cup sugar (original recipe has 2)
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup coconut milk, shaken
  • 1/2 cup coconut or vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed, strong hot coffee
  • Coconut meringue frosting:
  • 1½ cups granulated sugar
  • 6 egg whites
  • 1½ cups unsalted butter, at room temperature, cut into pieces
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt (plus more if preferred)
  • ⅔ cup coconut milk
  • 1 cup sweetened shredded coconut

Method

To make the cake:

Preheat oven to 350°F/177°C.

Butter and flour two 8 inch cake pans. I use a paper towel to smear the butter around, and then tilt the pans over the sink to make sure the flour covers every bit of the pan. You can line them with parchment on the bottom, but my cakes came out fine without.

Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a bowl. In a separate bowl, blend together the coconut milk, oil, eggs and vanilla. Using an electric mixer on a low speed, slowly combine the wet and dry ingredients. Once combined, mix in the hot coffee.

Bake for 30-40 minutes until they are done and a wooden cake tester comes out clean. Allow to cool in the pans for 30 minutes, and then remove them from the pans to cool on a wire rack.

To make the frosting:

Using a small heat-proof bowl (or double boiler), whisk the egg whites and sugar together. Place over a saucepan with an inch of simmering water, making sure the bottom of the bowl does not touch the water. Heat the mixture for 6-8 minutes, stirring occasionally, until is hot to the touch and the sugar is completely dissolved (rub the mixture between your fingers to make sure).

Transfer the egg white mixture to a mixing bowl and whip on medium-high speed for another 6-8 minutes. It should be a stiff white meringue that is cool to the touch. Reduce the speed to low and add the butter a few pieces at a time. Increase the speed to medium and whip for 4-5 minutes.

At this point, the frosting should be smooth and glossy.

If the frosting curdled like mine did the first time, try separating out about a cup of frosting and heat it in the microwave for about 20 seconds or less. Slowly pour back into your bowl while beating on high. This will usually work like a charm to save a meringue buttercream.

Now that your frosting is light and creamy, add the vanilla extract, salt and coconut milk. Give it another whip on medium speed until the frosting is smooth. If it looks separated, just keep whipping until it comes together.

Use this frosting within 30 minutes, or store at room temperature for 1 day. Whip again with an electric mixer if stored.

To assemble:

When cool, level the cake tops if necessary. Place one cake layer on a stand and frost with a generous amount of frosting, spreading it to the edges and leveling with a spatula. Place the second cake layer on top. Cover the top and sides with a thin layer of frosting (crumb coat) and refrigerate 15-20 minutes.

Mix the frosting a little, then add the remaining to the cake and spread evenly. Using your hand, press the shredded coconut into the icing.

http://loveandduckfat.com/chocolate-coconut-cake-coconut-meringue-buttercream-frosting/

 

Chocolate pumpkin cake with spiced brown butter frosting

Chocolate pumpkin cake with spiced brown butter frosting

It’s October and pumpkin recipes are hitting hard on my blog feeds and Pinterest right now — and it all looks so good. I was due to make my next cake, so scoured recipes for the perfect chocolate pumpkin cake. Yes, I need chocolate in my cake. But I’m a chocolate purist. I don’t want my pumpkin bits mixed up with my chocolate bits. So I came up with this chocolate pumpkin cake with spiced brown butter frosting. The layers keep the two flavors separate, and the brown butter frosting is so incredible, I wrote a blog about it.

Chocolate pumpkin cake with spiced brown butter frosting

Chocolate pumpkin cake with spiced brown butter frosting

This cake looks beautiful with the deep orange pumpkin layers and dark chocolate layers all wrapped up in vanilla bean-specked white frosting. My husband says it’s my best so far. It’s fun to see my baking abilities improve now that I’m up to my sixth chocolate cake (not in my lifetime, but documented on my blog). I tried piping on a few of my other cakes, and wasn’t very good at it. This time I used the back of a spoon to swirl the frosting around once it was on the cake. It worked like a charm.

Chocolate pumpkin cake with spiced brown butter frosting

Chocolate pumpkin cake with spiced brown butter frosting

The cake recipes are pretty basic and I’ve made the chocolate recipe before. I just halved the cake recipes and they cooked up moist and delicious. The cake stays moist in the fridge for a while, too. Mine is going on day three and was even left cut and uncovered for a day. The frosting is adapted from a cooked flour frosting recipe by Leelabean Bakes. This is probably the hardest part of the recipe, since there are some extra steps and lots of waiting for things to chill before proceeding to the next step. It’s all worth it, though. Browning the butter gives it a nutty flavor that matches perfectly with the pumpkin cake.

Serve this cake at your holiday party and you will get rave reviews. I promise. If you do, please take a pic and send it to me…I’d love to see it recreated in someone else’s hands.

Chocolate pumpkin cake with spiced brown butter frosting

Chocolate pumpkin cake with spiced brown butter frosting

Chocolate pumpkin cake with spiced brown butter frosting

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Chocolate pumpkin cake with spiced brown butter frosting

Pumpkin cake adapted from Pumpkin Cake III by Sue Case.

Chocolate cake adapted from The Best Chocolate Cake {Ever} by Add a Pinch

Ingredients

    Pumpkin cake:
  • 1 cup white sugar
  • ½ cup vegetable oil (I like to use walnut)
  • 1 cup canned pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • Chocolate cake:
  • 1 cup all-purpose flour
  • 1 cups sugar
  • ¼ cup + 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1/2 cup boiling water
  • Brown butter frosting (increased to accommodate the layers):
  • 4 1/2 tablespoons all-purpose flour
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1 1/2 cup granulated sugar
  • 1 1/2 cup salted butter (if using unsalted butter, add ¼ teaspoon of salt)
  • 1 vanilla bean, split (or 1 teaspoon vanilla extract)
  • 3 teaspoons pumpkin pie spice
  • 1/2 teaspoon fresh grated nutmeg

Method

Preheat oven to 350°F/175°C. Grease 2 8” round cake pans and line with parchment.

For the pumpkin cake:

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a mixing bowl.

In another mixing bowl, beat together sugar and oil on low. Add the vanilla and pumpkin puree. Beat in one egg at a time and then gradually add the flour mixture. The resulting batter will be thick. Add it to your pan and give it a tap on the counter to settle it evenly.

Bake in the oven for about 35-40 minutes. The pumpkin layer will take longer to cook than the chocolate layer, so be ready with a toothpick (I use a long bamboo skewer) to test for doneness.

For the chocolate cake:

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder in a large mixing bowl.

Using your hand or stand mixer on low, add the milk, vegetable oil, egg and vanilla to the flour mixture. Beat on medium speed until well combined. Reduce speed to low and carefully add the hot water. Mix on high for about a minute, scraping the sides.

Pour into the cake pan and bake for 30-35 minutes, until your cake tester comes out clean.

Allow cakes to cool for 10 minutes, then remove from the pans to cool completely on a wire rack.

Using a bread knife, cake cutter or dental floss, slice through each cake horizontally. Assemble with the a chocolate layer on the bottom. Frost with a big dollop of frosting. Add a pumpkin layer, frost. Add a chocolate layer, frost. Then the last pumpkin layer. Frost the top and sides of the cake, using the back of a spoon to make the swirls.

For the brown butter frosting:

If you are using a vanilla bean, you first need to infuse your milk/cream. This adds an extra step, but all of those vanilla bean specks are worth it. Add the milk, cream and split vanilla bean to a small saucepan. Heat on low for about 10 minutes. Don’t let it come to a boil. Remove the vanilla bean and scrape the seeds into the milk/cream. Allow to cool completely.

Add the butter to a small saucepan over medium heat. Whisk until it foams, then carefully watch until you see brown specks at the bottom of the pan. Don’t let the butter blacken. Remove from the heat and strain the butter. Chill until solid, about 20 minutes. Remove from the fridge, and allow to come to room temperature.

Now that everything is cool, we can start to make the frosting. In a small bowl, whisk the flour into about ¼ of the cooled milk/cream mixture. Once it’s formed a nice paste without lumps, add to the rest of the milk/cream. Add the sugar and heat on low, whisking so you don’t get any lumps. Once hot, the mixture will thicken.

Remove from the heat and allow to cool to room temperature. You can stir periodically over a bowl of ice, or cover with plastic wrap and refrigerate to speed up the process. If you don’t stir or cover, it will form a skin and create lumps.

Add the room temperature browned butter, pumpkin pie spice and nutmeg to a mixing bowl. Beat on medium speed until light in color and fluffy. Add the milk mixture (and vanilla extract, if using), and beat until smooth and fluffy.

http://loveandduckfat.com/chocolate-pumpkin-cake-with-spiced-brown-butter-frosting/

Chocolate cake with espresso buttercream

Chocolate espresso cake with cooked flour buttercream

This chocolate espresso cake with cooked flour buttercream was inspired by some coffee research my husband and I were doing for another project. We aren’t coffee drinkers, we are tea drinkers, but I had a craving for a delicious espresso buttercream frosting, and this is it. This is the first time in my life I wanted more frosting on my cake. I could have eaten it just on its own. I used a cooked flour frosting for the first time, at the suggestion of my sister-in-law who has her own bake shop on Etsy. It was light with a substantial consistency for spreading. The flavor reminded me of marshmallows. Espresso buttercream marshmallows.

*drools*

This is what happened to my cake just three days after I made it. Don’t worry, that last piece didn’t go to waste. I ate it with my fingers. This cake was so good; it may just trump my third chocolate cake, with mousse filling and port wine frosting. That cake was to die for.

Chocolate coffee cake with espresso buttercream

Chocolate espresso cake with cooked flour buttercream

Now that I’m on my fifth chocolate cake, I’m feeling like a pro-with the cake part. My cakes are coming out consistently moist, rich and chocolaty. The cake decorating part is another story. I’m a complete newbie when it comes to piping, or just icing a cake. I keep trying, thinking in my head that my attempts at using a piping bag will somehow come out perfect without lots and lots of practice. When I actually apply that piping bag and start squirting out the icing, something else happens entirely. My rosettes come out shaky, my rim decoration is uneven…I’m all over the place. To cover up my ineptitude, I’ve started photographing my cakes in the background, all out of focus, which is sad, because they taste really, really, good.

Chocolate coffee cake with espresso buttercream

Chocolate espresso cake with cooked flour buttercream

Chocolate coffee cake with espresso buttercream

Cake recipe adapted from Ina Garten's "Beatty's Chocolate Cake."
Cooked flour buttercream recipe adapted from "The Best Frosting I've Ever Had" by Missydew

Ingredients

    For the cake:
  • Butter, for greasing the pans
  • 1 ¾ cups all-purpose flour, plus more for the baking pans
  • 1 cup sugar (original recipe has 2)
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken OR ½ cup milk and ½ cup sour cream
  • 1/2 cup walnut or vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed, strong hot coffee
  • Espresso cooked flour buttercream:
  • 5 Tablespoons Flour
  • 1 cup Milk
  • 3 teaspoons instant espresso powder
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)

Method

To make the cake:

Preheat oven to 350 degrees Fahrenheit. Butter and flour two 8 inch cake pans. I use a paper towel to smear the butter around, and then tilt the pans over the sink to make sure the flour covers every bit of the pan. You can line them with parchment on the bottom, but my cakes came out fine without.

Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a bowl. In a separate bowl, blend together the buttermilk (or milk and sour cream), oil, eggs and vanilla. Using an electric mixer on a low speed, slowly combine the wet and dry ingredients. Once combined, mix in the hot coffee.

Bake for 30-40 minutes until they are done and a wooden cake tester comes out clean. Allow to cool in the pans for 30 minutes, and then remove them from the pans to cool on a wire rack.

When cool, stack and frost the layers with buttercream.

Espresso cooked flour buttercream:

Whisk together flour and milk in a small saucepan, first adding the flour, then a small amount of cold milk until you have a smooth paste. Add the rest of the milk, vanilla and instant espresso, whisking so there are no lumps. Over medium heat, continue to whisk, until the mixture is thick.

Remove from the heat and allow to cool to room temperature, stirring every now and then so a crust does not form.

In a large bowl, beat butter and sugar on high speed with an electric mixer until light and fluffy. Add the cooled flour mixture and continue to beat on high until it is light and fluffy, like whipped cream.

http://loveandduckfat.com/chocolate-coffee-cake-with-espresso-buttercream/

chocolate cake with orange french buttercream and ganache

Chocolate cake with orange French buttercream and ganache

For a few months now, I’ve been on a chocolate cake mission. I’ve made it my quest to bake the perfect chocolate cake, challenging myself on the way with new techniques. My first two cakes didn’t make it to the blog. They tasted good, but looked like a third grader slapped them together. The third chocolate cake, however, was a glorious success (and the best tasting so far). This is the fourth chocolate cake. I went far outside my comfort zone, with two difficult techniques that you should not attempt while looking after a 9-month-old crawling at your feet. This three layer chocolate cake has a challenging orange French buttercream on the inside and rich chocolate ganache on the outside.

I’m proud to say I accomplished making both, along with some deceptively easy candied orange slices, but my timing was off. The French buttercream took a little too long to whip up to the right consistency and by the time the layers were frosted; my ganache had set too much to pour correctly. I ended up combining the leftover orange buttercream with the ganache to create a spreadable (and yummy) frosting. Had I more experience, I would have known my ganache was too firm, but well, now I know.

In the end, the cake was good, but not my favorite. The orange French buttercream was divine, and the cake was moist and rich, but I’ve confirmed for myself that I’m not a fan of ganache, at least, not in this circumstance. You see, I’m not a hardcore chocolate fan. Enrobing an already rich chocolate cake in what amounts to a chocolate bar is overkill. I’m chalking this one up to a learning experience. If you want to make this challenging cake, I’m including the recipe (adapted from the original on Oprah.com) and a link to what it should look like, from The Italian Dish.

chocolate cake with orange buttercream and ganache

Chocolate cake with orange buttercream and ganache

chocolate cake with orange french buttercream and ganache

chocolate cake with orange french buttercream and ganache

 

Chocolate cake with orange French buttercream and ganache

Chocolate cake with orange French buttercream and ganache

Recipe for Chocolate cake with orange buttercream and ganache from The Italian Dish, adapted from Chocolate Cake from Oprah.com

Ingredients

    For the cake:
  • 1 1/2 cups sugar
  • 1 1/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup milk
  • 6 tablespoons canola oil
  • 2 teaspoons pure vanilla extract
  • 3/4 cup very hot water
  • For the buttercream:
  • 4 large egg yolks
  • 3/4 cup sugar
  • 1/4 cup water
  • 2 sticks unsalted butter , softened
  • 2 tablespoons orange juice
  • For the ganache:
  • 12 ounces bittersweet chocolate , chopped
  • 4 tablespoons unsalted butter , softened and diced
  • 1 cup heavy or whipping cream
  • 1 tablespoon sugar

Method

Preheat oven to 375 degrees Fahrenheit. This recipe calls for using a 15 ½” x 10 ½” jelly roll pan to bake the cake in a single layer, dividing it into three layers. I used two 9” round cake pans, which made a four layer cake. Line the pan (or pans) with parchment paper and spray with nonstick cooking spray.

The cake:

Sift together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together eggs, milk, oil and vanilla. Gradually add the egg mixture to the flour mixture using an electric mixture on low speed, about 5 minutes. Add the hot water and blend on low speed, scraping the sides of bowl until the mixture is thoroughly combined. Pour batter into pan(s) and cook until a toothpick comes out clean, 20-25 minutes. Cool cakes completely and invert on a wire rack. Remove parchment paper.

If you are using a jelly roll pan, carefully cut the cake into equal thirds with a serrated knife. If you are using round pans, cut each cake in half horizontally using twine or a serrated knife.

Orange French Buttercream:

Beat egg yolks until they become light yellow and ribbonlike when you lift the beaters out of the bowl, about 5 minutes. While you are beating, heat sugar and water over medium-low heat. Continue to heat, occasionally swirling the pan, until a candy thermometer registers 238°F. While mixing on medium speed, add the hot sugar mixture to the egg yolks in a slow, steady stream. Continue to beat this mixture for about 10 minutes, until it cools completely. It should be light and fluffy. Add the butter 1 tablespoon at a time. When the butter is completely incorporated, add the orange juice or liquor to the buttercream.

Ganache:

Combine the chocolate and butter in a large bowl. Heat the cream and sugar in a saucepan until little bubbles start to appear on the surface of the cream (just before it boils). Pour the hot cream over the chocolate and stir. Continue to stir until the chocolate is completely melted and smooth. Cool about 15 minutes. It should be thick, but still pourable.

Arrange the first cake layer on a wire rack over wax paper. Spread the layer with buttercream. Continue stacking the layers, alternating with buttercream and spreading evenly. Pour the ganache over the top layer of buttercream, spreading and pushing it over the sides. You can collect the ganache that spills onto the wax paper to pour again until the cake is completely covered with ganache.

Cool the cake in the refrigerator about an hour. To remove the cake from the wire rack and place on a serving platter, use two spatulas or your clean hands.

http://loveandduckfat.com/chocolate-cake-with-orange-french-buttercream-and-ganache/

Chocolate cake with mousse filling and chocolate port wine frosting

Chocolate cake with mousse filling and chocolate port wine frosting

Rich chocolate cake with mousse filling and a chocolate butter cream, port wine frosting; I’m on a serious chocolate cake-making binge. This is my third cake this month (and best yet). I didn’t manage to photograph the others, because, while they tasted good, it’s nearly impossible to make a cake look picture perfect with an 8-month-old under your feet.  I somehow managed to pull off this cake in my little windows of me-time, and even managed to cook dinner, sweep the floor, clean his highchair and walker, do the dishes, and throw a load of laundry into the washer. Oh…I dressed and did my hair too!

I’m not much of a baker, so cake making is outside my comfort zone.  I don’t even own a cake stand or an offset spatula.  I feel like I got the hang of it with this last cake, and while my icing skills need work, the taste was amazing. To make it, I used some of my favorite  recipes from the Web, altering them a bit. I wanted a dark, chocolate layer cake –not too sweet — paired with a light, fluffy chocolate mousse, and frosted with rich, port wine chocolate frosting. The end result is worth repeating and sharing.  

Using high quality ingredients is important if you are going to all this effort.  I used Scharffen Berger unsweetened cocoa and semi-sweet chunks for the chocolate. Substituting  walnut oil instead of plain vegetable oil is another way to add more flavor. I always use organic butter, sugar, eggs and flour and my vanilla extract is homemade. The port wine was vintage 1974, purchased on our honeymoon to Spain. All of those extra touches are what create the love in this decadent chocolate cake with mousse filling and chocolate port wine frosting.

chocolate cake with mousse filling and port wine frosting

Chocolate cake with mousse filling and port wine frosting

chocolate cake with mousse filling and port wine frosting

Chocolate cake with mousse filling and port wine frosting

 

Chocolate Cake Recipe:

Chocolate cake recipe

Adapted from Ina Garten's "Beatty's Chocolate Cake"

Ingredients

  • Butter, for greasing the pans
  • 1 ¾ cups all-purpose flour, plus more for the baking pans
  • 1 cup sugar (original recipe has 2)
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken OR ½ cup milk and ½ cup sour cream
  • 1/2 cup walnut or vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

Method

Preheat oven to 350 degrees Fahrenheit. Butter and flour two 8 inch cake pans. I use a paper towel to smear the butter around, and then tilt the pans over the sink to make sure the flour covers every bit of the pan. You can line them with parchment on the bottom, but my cakes came out fine without.

Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a bowl. In a separate bowl, blend together the buttermilk (or milk and sour cream), oil, eggs and vanilla. Using an electric mixer on a low speed, slowly combine the wet and dry ingredients. Once combined, mix in the hot coffee.

Bake for 30-40 minutes until they are done and a wooden cake tester comes out clean. Allow to cool in the pans for 30 minutes, and then remove them from the pans to cool on a wire rack.

To assemble the cake, invert one layer, flat side up. Pipe a ribbon of chocolate butter cream around edge to create a “dam” for the mousse. If you don’t have a piping bag, just use a plastic baggy with a hole cut out of one corner like I did.

Add a big dollop of mousse to the middle of the first layer and smooth. Place the second layer on top, flat side down. I suggest placing the cake in the refrigerator for 15-30 minutes to cool at this point. You want your mousse to be nice and hard.

Ice the cake on the top and sides with butter cream.

http://loveandduckfat.com/chocolate-cake-with-mousse-filling-and-chocolate-port-wine-frosting/

Chocolate mousse filling recipe:

Chocolate mousse filling

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups cold, heavy cream, plus an additional 1/2 cup heavy cream
  • 1/2 cup confectioners' sugar
  • 1/4 cup granulated white sugar
  • 2 teaspoons vanilla extract

Method

Using low heat, combine ½ cup of the heavy cream with the powdered sugar in a heavy saucepan. Add the chocolate chips and stir continuously until the chocolate is completely melted; remove from the heat. Add in the vanilla and stir to combine. Set aside while you whip the cream.

In a large bowl, whip the remaining cream on medium speed, slowly adding the granulated sugar. Once combined, turn the speed to high until stiff peaks form. Be careful not to over whip.

Add the chocolate mixture to the cream and carefully fold the two together, taking care not to over mix. Once they are combined, stop mixing. Place the bowl in the refrigerator to chill for an hour.

http://loveandduckfat.com/chocolate-cake-with-mousse-filling-and-chocolate-port-wine-frosting/

Chocolate port wine butter cream recipe:

chocolate port wine butter cream frosting

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 cups

A basic
chocolate butter cream recipe by Kittencalskitchen adapted by adding port wine and a touch of salt.

Ingredients

  • ½ cup butter (1 stick), room temperature
  • 2 2/3 cup confectioner sugar, sifted
  • 3 tablespoons port wine
  • 2 tablespoons cream or milk
  • 1 ½ teaspoon vanilla
  • ½ cup unsweetened cocoa powder, sifted
  • ¼ teaspoon salt

Method

Combine the sifted sugar and cocoa powder.

Cream the butter with an electric mixer. Add the sugar/cocoa mix to the butter, alternating with vanilla, cream and port wine until completely mixed.

Continue to beat until desired consistency is achieved, adding more liquid or sugar if necessary.

http://loveandduckfat.com/chocolate-cake-with-mousse-filling-and-chocolate-port-wine-frosting/

Finding Healthy Food Recipes for Clean Eating

Sponsored post: It’s becoming harder and harder to eat healthy these days. With a fast food restaurant on every corner, and grocery store shelves laden with processed, sugar-laden options, it’s no wonder there’s an epidemic of diseases related to obesity.

Many young people grow up without the ability to cook, or uneducated about clean eating; which is why having access to healthy food recipes is so important. Whether home cooks are in the beginning levels or advanced, being able to cook recipes at home and avoid the pitfalls of fast food is key to a healthy diet.

There are some great food blogs devoted to healthy, home cooked recipes (you are on one now!). Another blog, Clean Foodies has some delicious recipes made with whole ingredients–even desserts–for your whole family to enjoy.

clean foodies

Breakfast recipes like barley pancakes and baked oatmeal start your day off right. Sides like hummus, quinoa tabbouleh and buckwheat pita bread bring Mediterranean flavor to the table. Even dessert can be healthy (in moderation) with quinoa and cacao crisps, chocolate mousse (made with coconut milk and honey) and gluten free dessert recipes like chocolate peanut butter bars.

Learning to cook from home is key to a healthy diet, and once you start eating home-cooked, delicious meals, processed foods quickly lose their appeal. Make family project to try out new recipes and you will soon be on your way to learning eating habits that will benefit you for a lifetime!

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