Monday, November 19, 2012

Chocolate Cobbler

Well, I think it's safe to say I'm obsessed with chocolate. I mean, this is the third straight post of just chocolate...

I found this recipe on StumbleUpon (surprise, surprise) and when I saw the pictures I knew I had to make it. It was a gooey, warm, molten chocolate cake thing.

It was pretty good. Really good. But it needs to be HOT HOT HOT. Or else it tastes a little bit "low fat" because it is mostly water.

Its a very interesting recipe. The original can be found here. It's like a brownie but then you put a weird powder mixture all over it, then pour water all over it. It feels so wrong. But just follow it, it's right.

I used a 9" pie pan for my cobbler, and it was VERY full. I put it on a jelly roll pan just in case there was any spillage in the oven.

Luckily, there wasn't, but I was glad I was prepared.

And this definitely needs a scoop of ice cream. And maybe some fresh whipped cream.

I preferred it with some chocolate ice cream, but it was good with vanilla too. As long as it's super hot and molten.

Next time, instead of the water pour, I might try a heavy cream pour or something of that nature. This cobbler has the same consistency of the "cake in a mug" which I think is kind of weird.

Chocolate Cobbler

1 cup All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water

"Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes if you can hold yourself back."

Sunday, November 11, 2012

Nutella Layer Cake

For the past few years, my mom has been organizing birthday parties for the people who work at her office. And it used to be that when I was home from school, I would make the cake. But now that I am home all the time, I have been making them all. I love doing it because I have twenty adoring fans at the church, almost all of which are over 60 years old, so they never have anything bad to say.

So, just recently there was a big surprise birthday party for the finance manager. My mom had the idea of making a Nutella cake, so I went for it.

I made a Devil's Food cake from a box mix. I love box mixes (but only if they are Duncan Hines). My view is why mix they dry ingredients when they are already perfectly mixed for you. A lot of times I will doctor them up a lot, but this time, I just followed the instructions on the box.

Then, I found THIS Nutella Buttercream and knew that it must be made. I made a few adjustments and doubled the recipe because I sliced each of my layers in half to get a 4 layer cake. I ended up having some extra, but I just spread it on the last slices of last weeks Chocolate Bundt Cake (perfect on there too).

Also, I threw in some mini chocolate chips to half of the frosting so there would be chips in the filling. 

In general, this cake was SO good. I couldn't have been more happy with how it came out. Next time, I would skip the chips and do a dark chocolate ganache pour over the whole thing.

Nutella Buttercream Frosting

Yield: enough buttercream to frost 24 cupcakes or 1 8" or 9"cake

2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tsp clear vanilla extract
1 pound confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
8oz Mini Chocolate Chips (Optional)

In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5 minutes. Add salt and vanilla. Slowly add in confectioner’s sugar, alternating with the heavy cream and continue mixing until well blended until you get the desired consistency. Then if you want, toss in the chips and mix well.

Friday, November 2, 2012

Dark Chocolate Bundt Cake

I sincerely apologize for the lack of posts lately. First I had tech week and performances of the show I was stage managing, and that sucked up every minute of time that I had. Then on Monday when it was all over I came home and baked this beautiful bundt cake. Unfortunately, Hurricane Sandy had other plans for my post. As I was mixing the batter my power began to flicker and right when I finished photographing the whole thing, my power and cable went out. Big bummer.

I haven’t had internet in a few days, which was good for productivity, because it gave me the opportunity to write up some posts and edit some old pictures so I can post a little more frequently.

Anyways. Here it is in all it’s chocolaty glory. My mom and I were both craving some chocolate, and since we knew we could be cooped up in the house for at least a few days, it needed to have alcohol in it too…

So, this baby is loaded with Godiva Chocolate Liqueur. Obviously, this is optional, but if you are forced to sit at home with no power, cable or internet with your parents for three days, every bit of alcohol helps.

I used my grandma’s chocolate bundt cake recipe, which my mother recommended. And when she pulled it out of the family cookbook/binder, she was a little bummed to see that it was no more than a cake mix, a box of instant pudding and some liquids. Nothing fancy at all. But really good.

Naturally, I had none of the right puddings or mixes on hand, so I went with what I had. I used Dark Chocolate Fudge instead of chocolate cake mix and chocolate fudge pudding instead of plain chocolate. I’m actually not sure if they make just plain ol’ chocolate cake mix any more. Advertising has eliminated the classics… Oh well.

So, I substituted ¼ cup of the 1 ¾ cups of milk with the Godiva Liqueur. Delicious.

I dusted the pans with cocoa powder, which I don’t actually recommend for this. I felt like all I could taste was the cocoa powder on the edge, which took away from the dark chocolaty goodness.

Then I found a glaze online. But this too, needed to be loaded with alcohol. So, instead of 4 tablespoons of water it was 3 tablespoons of Liqueur and 1 tablespoon of water. The glaze ended up being my favorite part of the whole cake. It wasn’t good with the cake, but I could have eaten the whole bowl with a spoon. My favorite thing to do was the take a spoonful of the fresh whipped cream and then drizzle it with the glaze (No wonder I ran out of glaze and whipped cream before I ran out of cake…).

Chocolate Bundt Cake

1 box Chocolate Cake Mix
1 box Instant Chocolate Pudding
1 ½ Cup Milk
¼ Cup Godiva Chocolate Liqueur
2 Eggs
12 oz Chocolate Chips

Preheat the oven to 325ยบ. Grease and flour a large bundt pan.

In a large bowl mix together all ingredients until blended.

Pour batter into bundt pan and bake for 50-55 minutes.

Let cool completely before serving.

Chocolate Glaze

2 TBS Butter
3 TBS Cocoa Powder
1 Cup Confectioners Sugar
3 TBS Godiva Chocolate Liqueur
½ tsp Vanilla

Melt the butter in a small bowl in the microwave. Then add all other ingredients and stir until smooth

Whipped Cream 

2 Cups (1 pt) Heavy/Whipping Cream
2 tsp to ¼ Cup Confectioners Sugar (Adjust to how sweet you like it)
1 tsp Vanilla

Whip all ingredients together in a large bowl until stiff peaks form.