Tag Archives: Chocolate

Chocolate Orange Mousse

I had such high hopes. I love anything chocolate orange flavoured, but alas it was not to be. This is a delicious mousse, it’s just not a chocolate orange mousse. More juice next time? Some zest perhaps? I used freshly squeezed juice in the mousse but omitted the candied orange garnish after discovering the mousse wasn’t quite flavoured the way I’d hoped. This recipe is by Curtis Stone. Have you made it and had better results? Or do you have a chocolate orange mousse recipe I can add to my to-do list?

Perhaps I’ll have to stop by Rockpool for another serving of jaffa mousse cake. If I remind hubby of Rockpool’s mac and cheese I may just get that little slice of heaven soon!

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Chocolate Chocolate Chocolate Cake

This recipe is my new favourite chocolate cake recipe. Chocolate cake with mousse-like chocolate frosting and dark chocolate ganache drizzled on top. I think I’ll tweak the recipe a little further but it’s pretty darn good just the way it is.

Chocolate Chocolate Chocolate Cake
Recipe adapted from Baked Explorations: Classic American Desserts Reinvented, By Matt Lewis and Renato Poliafito.

Ingredients

For the classic chocolate cake

3/4 cup dark unsweetened cocoa powder
2/3 cup sour cream
2  2/3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
3/4 cup (1  ½ sticks) unsalted butter, cut into 1 inch cubes, softened
1/2 cup vegetable shortening
1 ½ cups sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tbs vanilla extract

For the chocolate frosting

180 grams dark chocolate, chopped
180 grams milk chocolate, chopped
1  ½ cups heavy cream
2 tbs light corn syrup or golden syrup
1  ½ cups (3 sticks) unsalted butter, soft but cool, chopped into 1 inch pieces

For the chocolate glaze

180 grams good quality (60-72%) dark chocolate, coarsely chopped
3/4 cups unsalted butter, softened and cut into 1/2 inch pieces

Directions

Pre-heat oven to 325 degrees F. Butter three 8 inch round cake pans, line them with parchment paper, and butter the parchment. Dust the parchment with flour and knock out excess flour.

In medium bowl, mix the cocoa powder and sour cream with 1 ¼ cups hot water and set aside to cool.

In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.

Using a standing mixer fitted with a paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes – the mixture will appear to string or ribbon throughout the bowl. Add the sugars and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing about 10 to 15 seconds after each addition until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.

Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with the dry. Divide the batter among the prepared pans. Use an offset spatula to level the batter. Bake the cakes for 35-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

Make the chocolate frosting

Place the chopped chocolate and milk chocolate in the bowl of am electric mixer. In a small saucepan bring cream and syrup to the boil, remove from heat and immediately pour over the chocolate. Let stand for 2-3 minutes. Slowly whisk the chocolate mixture until completely smooth. Let mixture cool to room temperature.

With the electric mixer fitted with the whisk attachment on medium speed, gradually add the butter and mix until well combined and smooth. Chill frosting for a few minutes until it can hold its shape.

To assemble the cake

Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as the crumb coating and will help you keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Refrigerate it for 15 minutes to firm it up.

Make the chocolate glaze

Place the butter and chocolate in the top of a double boiler. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.

Remove the pan from the heat and stir the glaze to release excess heat. Cool until it is still pourable but not hot to the touch. Otherwise you may melt your frosting right off your cake. Drizzle glaze over the cake. Refrigerate the cake about 15 minutes to set the glaze before serving.

Glaze the cake

Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 of a cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the sides in thick streams. You should be able to control the size and length of the streams by the pour. Feel free to experiment, and have no fear in playing around. This is the fun part, and there is no right or wrong way. Chill the entire cake for approximately 20 minutes, or until glaze is set, then transfer to a cake plate. Serve at room temperature.

The cake can be stored, covered in a cake dome or cake saver, at room temperature for up to 3 days

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Peanut Butter Easter Eggs

Mix smooth peanut butter (softened, about 1/4 cup) with icing sugar (sifted, about 1/4 cup). Chill mixture, then shape into egg or ball shapes (about 8). Insert lollipop sticks into peanut butter eggs, chill again. Dip eggs into melted chocolate and chill until set. Then enjoy!

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Chocolate Chip Cookies

I’m on a mission to perfect the chocolate chip cookie. It needs to be chocolate filled, chewy but not undercooked in the centre, browned on the edges and not too salty. These cookies are good, very good even, but not great. Yet.

I made one batch of dough then divided it into three parts. One part I baked immediately. The second I refrigerated for about 8-10 hours. The third I froze overnight then baked straight from the freezer. The batch I baked straight from the mixing bowl were the least chewy of the three. The cookies baked with frozen dough were thicker and more dense than the other two batches, but were still chewy in the centre and crisp on the edges. I think I’d choose the frozen dough cookies as my favourite this time.

Chocolate Chip Cookies
Adapted from Baked: New Frontiers in Baking
Makes 24 cookies (I used a 2-tablespoon scoop and got closer to 30 cookies)

Ingredients

2 cups all-purpose flour
1 teaspoon salt (this was too much for me, next time I’ll halve it)
1 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, chopped into small pieces
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 packets Cadbury Milk Chocolate Chips

Directions

 In a large bowl, whisk the flour, salt, and baking soda together; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars together until smooth and creamy. Don’t over beat. Scrape down the bowl and add the egg, then the egg yolk, beating until each is incorporated. Add the vanilla and beat until just combined.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate chips.

Option 1- Bake now as below, skipping the chilling stage.
Option 2 – Cover the bowl tightly and put in the refrigerator for at least 6 hours.
Option 3 – Scoop 2-tablespoon-size balls of mixture and place on a baking tray lined with baking/parchment paper, cover tightly with cling wrap then freeze for at least 4 hours. Bake as below straight from the freezer.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 2 inches apart. They will spread considerably. 

Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.

Remove the pan from the oven and cool on a wire rack for 5 – 10 minutes, transfer the cookies to the rack to cool completely.

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Gluten-free Caramel Slice

Caramel slice reminds me of two things – the 80s and my mum. Did everyone’s mum make caramel slice in the 80s? It sure seemed like it. I don’t really remember for sure if my mum made it regularly but each time I make it the memory of her is near. There is something familiar about it, comforting and nostalgic.

It’s an easy recipe to modify to make it gluten-free friendly, I’ve included the modification below.

Caramel Slice
Modified from a recipe by Donna Hay
 
Ingredients
Base:
1 cup gluten-free plain (all-purpose) flour mix (Use regular plain flour here if you don’t need it to be gluten-free)
125g butter, melted
1/2 cup desiccated coconut
1/2 cup brown sugar
Filling:
125g butter, melted
1/3 cup golden syrup
1 can (400g) sweetened condensed milk

Topping:
1 block dark cooking chocolate
3 tablespoons vegetable oil
Directions
Preheat oven to 180°C (355ºF).
Base: Place the flour, coconut, butter and sugar in a bowl and mix to combine. Firmly press the mixture into a 20cm x 30cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.

Filling: Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir until thickened. Pour over the base and bake for 15-20 minutes or until golden. Refrigerate until cooled completely.

Topping: Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted.Pour the chocolate mixture over the caramel and refrigerate for 2 hours or until set.

To serve slice with a warm knife. (Leave the slice out of the fridge a few minutes if it’s too difficult to cut.)

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Girls’ Night In 2011

My sixth annual Girls Night In was actually an afternoon in this year. The idea is to stay in and donate the money you would have spent on a night out towards the fight against women’s cancers. It’s a cause close to my heart and I’m lucky to have family and friends so willing to contribute. And, of course, it’s a good excuse to get together and have fun! In the past, we’ve had dinner and played a game like Taboo or poker. This year, it was an afternoon of pink treats baked by me and shared between the eight of us.

Two of my guests are gluten-intolerant so I provided a selection of gluten-free treats as part of the spread. My aim with any gluten-free baking is to make something that everyone can enjoy, rather than a poor alternative to desserts with gluten. Sometimes I modify a recipe I have and other times I bake a treat that does not require flour of any kind. It’s easy to modify many recipes by using gluten-free flour mix instead of wheat flour. I’ve had good results with most recipes, especially the Hawaiian carrot cake I made back in July. This pink cake is from the same recipe I used for the rainbow cake in June; however, this time I used gluten-free flour mix and made three layers instead of six. Each layer baked for about 30 minutes. I had no real issues with the gluten-free flour; the taste and texture of the cake were comparable to one with gluten. To assemble the cake, I made a big batch of pink-tinted buttercream frosting. The cake held together well when sliced; popping it in the fridge for just a short while can help the frosting “set” and make it easier to cut.

The other gluten-free treat I baked was pink macarons. Most macaron recipes are gluten-free, as they call for almond meal, icing/confectioner’s sugar and egg whites, so I didn’t have to modify the recipe at all to make it gluten-free friendly. (Check your icing sugar is gluten-free, as the manufacturer may have blended it with something other than corn or tapioca starch.) I tried unsuccessfully to make macarons once before but I’m pleased to say this time went smoothly. Some leftover swiss meringue buttercream between the biscuits was the finishing touch. These were the most popular sweets on the table, I should have made twice as many to keep up with the demand!

The recipe for the chocolate cupcakes was the German chocolate cake recipe from the Baked Explorations cookbook. I used milk chocolate instead of dark and baked 36 cupcakes for about 25 minutes. This is definitely my favourite chocolate cake recipe to date, so expect to see it some more in Katie’s Kitchen. The frosting is swiss meringue buttercream piped on with an open-star tip. Remember to serve the buttercream at room temperature. Sweetapolita has some great tips to help you make this light and fluffy frosting.

My mission every October is to find the special edition pink-and-white M&Ms in stores. Last year I missed out, so this time I started looking early in the month. They are now sold exclusively in IGA stores in Australia, so that makes them a little hard to come across. I called five IGA stores before I found some in stock. Of course, I then raced over and bought a fairly restrained amount of four bags. Thirty cents from each packet goes to the McGrath Foundation. I just love colour-themed M&Ms in general! (I’ve already stocked up on the red and green Christmas packs.)

At the supermarket, I also picked up some tasty berry yoghurt coated rice cakes, as they are gluten-free and most importantly pink. Fresh strawberries, musk sticks, cheese, dip and crackers rounded out the afternoon’s snacks. Each guest went home with a goody bag of chocolates and a mini bottle of body lotion or body wash in sugary-sweet scents. As a result of the afternoon, the Cancer Council will receive a nice-sized donation from my family and me. Thank you to my grandmother, aunties and cousins for their generosity again this year.

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Chocolate Cake with Swiss Meringue Buttercream Frosting

My fascination with layer cakes continues, this time it’s a chocolate cake. I made this cake for no other reason than just to make a cake. With all the sewing and crochet projects I have going on, sometimes it’s nice to start something and finish it a few hours later.

This is the second time I’ve made Swiss meringue buttercream frosting and I’m happy to report all went well. After I added half the butter (the amount of butter in this recipe is crazy, try not to think about it for too long) to the egg white and sugar mixture, I popped the whole bowl in the fridge for a few minutes. I was worried the mixture was too soupy and I’d read cooling the mixture would help this. It worked like a charm! I added the rest of the butter and let the KitchenAid mix away. It was only afterwards that I realised I was supposed to change the whisk attachment to the paddle. It looks like no harm done though; the frosting was fluffy and dense and easy to spread. I couldn’t decide whether to colour the icing but after reading about people having trouble mixing Wilton gel food colouring and Swiss meringue buttercream, I decided against it. I quite like the dark cake against the white frosting. I think the next cake I make will be pink, a pink layer cake. Perhaps gluten free. Wish me luck with that one!

Rich and Dark Chocolate Cake recipe by Sweetapolita here
Swiss Meringue Buttercream Frosting recipe by Whisk Kid here (I used nine egg whites and had enough for the whole cake)
Rug from Urban Outfitters (yes they ship to Australia!)
And just for laughs: I can’t think of chocolate cake without thinking of  Bill Cosby
Cake plate from Freedom

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Homemade Pizza and Chocolate Mousse

The Kitchenaid is getting used at every opportunity in Katie’s kitchen this week. Saturday night hubby and I made pizza and let the Kitchenaid do her stuff with the dough. Success!

For dessert I made chocolate mousse, something I hadn’t made before. More success!

Basic Pizza Dough
Donna Hay

1 teaspoon dry yeast
pinch  sugar
2/3 cup  lukewarm water
2 cups plain (all-purpose) flour
pinch teaspoon fine salt
1 tablespoon olive oil

Combine the yeast, sugar and water in a bowl. Set aside in a warm place for 10 minutes or until bubbles appear. Place the flour, oil and salt in a bowl and make a well in the centre. Add the yeast mixture and stir until it comes together. Knead until dough is soft and elastic. Place dough in oiled bowl, cover, set in warm place to rise until doubled in size.

Chocolate Mousse
Donna Hay

200g dark chocolate, chopped
75g butter, chopped
4 eggs, separated
1 cup single or pouring cream
2 tablespoons icing sugar

Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth.
Pour mixture into a bowl and add the egg yolks, one at a time, beating until well combined. Set aside.
Place the cream in a bowl and whip until soft peaks form. Set aside.
Place the eggs white in a bowl and whisk until soft peaks form. Sift over icing sugar and whisk until mixture is thick and glossy.
Gently fold the cream through the chocolate mixture, the fold the egg whites through.
Spoon into bowls and refrigerate for at least 3 hours.

Serves 6-8

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Muddy Chocolate Orange Cake

In less than ten days I’ll be a real grown up 30 years old. And every birthday needs a cake, well at least one. I might try for multiple cakes this years since it’s the big three-oh, and heck, why not? I got it into my head that I might want a jaffa-flavoured mudcake for one of my celebrations. It seems a little odd to bake your own birthday cake(s) so I won’t be doing that. But I can bake non-birthday jaffa-flavoured cakes right? And that I did.

I took Donna Hay’s muddy chocolate cake recipe and added the juice and rind of one orange. I might add a little more of each next time, for some extra jaffa flavour. The cake was a hit and I may or may not have had four pieces over the past three days.

More jaffa goodness here.
And here.
More here.

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Christmas Kitchen Sink Cookies

I love Christmas M&Ms – I love all the colour-themed M&Ms! Hubby brought me back some milk chocolate, dark chocolate and almond Christmas M&Ms from the US. My friend Karla also picked up a packet of milk chocolate Christmas M&Ms while shopping here in Sydney. Thanks guys! Some of the M&Ms are still in my candy jar and of course I made kitchen sink cookies with the rest. And these were possibly the best batch yet. (Yes, said that before!) Another batch might be whipped up before the end of 2010.

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
2 cups milk chocolate chips
1 cup chopped milk chocolate
2 cups Christmas M&Ms

Directions

  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, butterscotch chips and chocolate.
  4. Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes (10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

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