Individual Chocolate Mousse Cakes

There are times when nothing will do but incredibly intensely rich chocolate. And these individual chocolate mousse cakes conquer any chocolate craving. This recipe is made with only three ingredients; the cakes are both simple and decadent.

These are best if served warm, so the centers are still gooey but are quite good chilled when the middle has the texture of taffy.

Recipe adapted from parents.com. Makes 12 individual cakes.

Ingredients

* 2 bars (7 ounces each) milk chocolate
* 6 large eggs
* 1/4 cups plus 2 tablespoons all-purpose flour

Directions

1. Heat oven to 325°F. Line a standard-size 12-cup muffin pan with paper liners.

2. Melt chocolate in microwave. Begin with one minute. Stir. The heat in 30 second increments, stirring after each, until melted.

3. Stir eggs and flour into melted chocolate with wire whisk or wooden spoon. Ladle into prepared muffin-pan cups, dividing equally.

4. Bake in 325°F oven for about 12 minutes or until sides of cupcakes are set but centers are still liquid. Cool cupcakes in pan for 5 to 10 minutes. Centers will set into warm mousse. Serve with vanilla bean ice cream.

Chocolate Chip Cookie Cake

Last year at BlissDom (the most fabulous blog conference evah!) I was lucky enough to sit with my friend Andi when she won George Duran's cookbook Take this Dish and Twist It. Since Andi doesn't cook- and she knew I did- she graciously gave me the cookbook.

This chocolate chip cookie cake, which George credits to his mom, is one of my favorite recipes. And since I'm at BlissDom again (as this publishes) I thought it would be the perfect time to share this yummy dessert!

Ingredients

Nonstick baking spray with flour added

¼ c butter (½ stick) softened

2 T granulated sugar

2/3 c chopped pecans

2 T mini chocolate chips (or mint chocolate, peanut butter, butterscotch, white chocolate...)

2 ¼ c all-purpose flower

2 tsp baking soda

1 tsp salt

1 c butter (2 sticks), softened

½ c granulated sugar

½ c packed brown sugar

2 tsp vanilla

4 eggs

¾ c buttermilk

1/3 cup Irish cream liqueur (yummy!))

1 3/4 c mini chocolate pieces (for chocolate topping- optional)



Preparation
Preheat the oven to 350°F. Coat a 12-cup fluted tube (bundt) pan with the nonstick baking spray.
For the topping, in a small bowl combine the ¼ cup butter and 2 tablespoons granulated sugar until creamy. Stir in the nuts and 2 tablespoons chocolate chips. Spoon into the bottom of the prepared pan; place pan in refrigerator while you make the cake batter.

For the cake, in a bowl stir together the flour, baking soda, and salt. In a large mixing bowl beat the 1cup butter with an electric mixer until creamy. Add the ½ cup granulated sugar, brown sugar, and vanilla; beat for 1 minute. Add the eggs one at a time, beating for 30 seconds after each addition. Combine the buttermilk and Irish cream. With the mixer on low speed, add the flour and buttermilk mixtures alternately to the batter, mixing well after each addition. Stir in the 1¾ cups chocolate chips. Pour the batter into the prepared pan.

Bake about 50 minutes or until a wooden skewer inserted into the cake comes out clean. Immediately invert the cake onto a cooling rack and let cool completely, If desired, drizzle with Chocolate Topping (recipe below).

CHOCOLATE TOPPING: In a small saucepan combine 1c mini chocolate chips and 2 tsp shortening over low heat. Stir until melted.


NOTE: For best results, have all ingredients at room temperature.

Hot Chocolate Cupcakes

My sister wanted to make a chocolate dessert for our family's Thanksgiving gathering. I had just pulled this recipe from the latest Family Circle magazine but hadn't had a chance to try them.

Of course they were a hit. The adults enjoyed them but the kids adored them! Tasty little cupcakes that look like their favorite winter drink- and covered with marshmallows! What's not to like?

This is a great recipe for the kids to help with. From working the mixer and adding ingredients to decorating with marshmallows and the candy cane.

The only thing I would change the next time I make these is to add about 2oz melted semisweet chocolate to the cake batter for a bit more richness and moisture. You'll see that addition in the recipe in italics.

Recipe makes 12 cupcakes

Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar

2oz semi sweet bakers chocolate, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups confectioners' sugar
1/4 cup solid vegetable shortening
2 tablespoons plus 2 teaspoons milk or water
1 1/4 cups mini marshmallows
3 candy canes

Directions
1. Heat oven to 350 degrees F. Line indents of a standard-size 12-cup muffin pan with cupcake liners.
2. Cupcakes. In medium-size bowl, combine flour, cocoa powder, baking soda and salt.
3. In large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Slowly mix in 2 oz melted semi sweet bakers chocolate. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).
4. Bake at 350 degrees F for 25 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes
from pan to wire rack; let cool.
5. Topping. In medium-size bowl, with mixer on low speed, beat confectioners sugar, shortening and milk or water until smooth. Spread over cupcakes, about 2 tablespoons for each. Top each cupcake with 8 or 9 mini
marshmallows. With a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.

291 calories per cupcake

A "Wild" Zhu Zhu Party

Thanks to Mom Select and Zhu Zhu Pets for the inspiration for what my now-4-year-old daughter has breathlessly deemed "the best birthday party ever"!

We were selected to host a party featuring the new Wild Bunch Zhu Zhu Pets. These 4 critters are aptly named: ZuZu (a hedgehog), Sweetie (a pink bunny), Rocco (a raccoon) and Stinker (of course, a skunk) and were the hit of the party- for the kids and adults.

We played a couple of games- including racing pets using only noses to start- and guide- them.

The second game pitted the bunnies and raccoons against the skunks and hedgehogs in a type of hide & seek. You'll have to take my word that it was fun because my Flip Video decided to tape everything in brilliant fuzziness.

What the kids enjoyed most, though, was the fact that we moved our Zhu Zhu tracks outside! The Wild Bunch were enjoying the beautiful Iowa day- and everyone got to take home a Zhu Zhu pet!

Of course no birthday party is complete without cakes. And the Zhu Zhu's inspired me... I created two, as we were celebrating 2 birthdays. I used this Zhu Zhu Birthday Cake post as my template for the bunny and the hedgehog.

I began with a Wilton 3D Egg Pan (we have a local library that has cake pans to check out), two cake mixes and a plain buttercream frosting recipe.

Bake cakes according to directions and cool completely. After the cakes are completely cooled, cut one to create a flat surface so your Zhu Zhu doesn't roll away.

Add food coloring to your frosting to match your Zhu Zhu pet (I used melted chocolate for the hedgehog) and frost each cake with a thin layer. This is called the "crumb layer" Which simply means it catches all the crumbs. It doesn't have to be neat. You will refrigerate this for about 30 minutes.

Bunny Crumb Layer

Hedgehog Crumb Layer

Next you will frost your cakes. For the bunny I frosted entirely in pink and then texturized by touching my frosting knife flat on the frosting and pulling up. This made it look "fuzzy".

I made the hedgehog's fur by adding shredded coconut to the tan/chocolate frosting to build the fullness it needed without having an insane amount of frosting.

I used white decorator frosting for the bunny's cheeks as it is much more firm than buttercream. I just kind of "blobbed" it on the front and maneuvered it around until I had the effect I wanted.

I used Jelly Belly's for the noses, brown M&Ms for the eyes, large pink marshmallows cut apart for the bunny ears and a round gummy candy, cut in half, for the hedgehog ears.

The finished cakes were fun, very easy to make and the hit of the party!

Disclosure: The Zhu Zhu Pets were provided by Mom Select. I was not compensated for this post.

Raspberry Lemonade Pie

Summer festivities (or just a backyard BBQ) call for a cold, refreshing lemonade. This recipe takes the summertime favorite and gives it a twist!

The recipe begins with a basic crushed wafer crust and adds mint leaves for a refreshing kick. My local store didn't have any fresh leaves so I left them out.

The pie is flavored with lemonade concentrate and has a tartness that the raspberry sweetness really compliments. The pie got rave reviews from adults and kids on the steamy 4th of July day I served it.

The recipe, from Cuisine magazine, is easy and can be mixed up with other citrus and fruit combinations.

Raspberry Lemonade Pie

For the Crust:
9 oz. vanilla wafers
1/4 c. packed mint leaves (I didn't include the mint)
6 tbsp. butter, melted

Preheat oven to 375. Coat 9" springform pan with non-stick spray.

Place vanilla wafers and mint in a food processor and pulse until fine. Drizzle melted butter into running processor and process until mixture begins to stick together. Remove from processor and press into spring form pan, about 3/4 way up the sides. I used a small silicone spatula to press the crumbs. Cook for about 8 - 10 minutes or until just starting to turn golden. Allow to cool completely.


For the raspberry sauce:
12 oz. fresh raspberries (I used frozen as they were cheaper)
3 Tbsp. sugar
2 Tbsp. water
2. tsp. corn starch


For the filling:

2 c. heavy cream
3 tbsp. sugar
1 tbsp. vanilla
1 can of sweetened condensed milk
12 oz can of frozen citrus concentrate (decrease amount used to decrease tartness)

Puree raspberries in a food processor with sugar. Strain out seeds with a fine mesh sieve. Put mixture in a pan over medium/high heat until boiling. Combine corn starch and water to make a slurry. Add slurry to raspberry mixture and allow to boil for 1 minute. Transfer to dish and chill.

Beat cream, sugar, and vanilla on medium speed until stiff peaks form. In a separate bowl, mix sweetened condensed milk with lemonade concentrated until just combined- do not over-mix.. Fold in whipped cream mixture. Pour into cooled crust. Drizzle about 1/4 cup of the cooled raspberry mixture over the top of the pie. With a skewer, gently swirl the sauce to marble. Cover with plastic wrap and freeze at least 8 hours..

When you are ready to serve, thaw pie in refrigerator for 15-20 minutes. Unmold and serve!

Note: this pie does melt quickly! Thaw only as much as necessary to cut it.

Chocolate-Truffle Torte

A little slice of this cake goes a long, long, long way. It's sinfully chocolaty, moist and decadent. It stands alone easily but the chocolate is really enhanced with fresh berries. The recipe says it serves 10 but I easily fed 16, it's that rich.

It's another recipe from Everyday Food magazine. The recipe calls for dark rum but I used Irish Cream and it was wonderful!

You need:

* Unsalted butter, room temperature, for baking pan
* 1 pound semisweet chocolate, coarsely chopped
* 6 large eggs, room temperature
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 2 tablespoons dark rum (or other liqueur)
* 1/2 cup heavy cream, whipped to soft peaks, plus more for serving (optional)

You do:

1. Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of waxed or parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for step 5.
2. In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature. (I used Bakers chocolate and melted it in the microwave. For this amount of chocolate I begin at one minute, stir, then heat in 30 second increments until smooth)
3. In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and liqueur until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.
4. Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan, and smooth top.
5. Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 30 minutes.
6. Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream, if desired.

Why bake this in a water bath?
Baking this torte in a hot-water bath helps set the cake so it doesn't crack.

Pumpkin Clove Pound Cake with Eggnog Italian Buttercream Frosting

This is the companion recipe to the Chocolate Pound Cake recipe I just posted. It's a great alternative to pumpkin bars and will receive oohs and aahs from family and friends.

This is a time consuming cake to make, taking about 1 1/2 hours. It's so worth it.

For the cake:

3 c extra fine granulated sugar
1 1/2 sticks unsalted butter, room temperature (3/4 c)
2 eggs
4 egg yolks
2 3/4 c sifted all purpose flour
1/4 c turbinado sugar
1 T baking powder
1 1/4 t ground cloves
1/2 t table salt
1/8 t ground allspice
1 can (15oz) pure pumpkin
5 T heavy cream
1 T honey
1 T dark rum (optional)
1 T vanilla extract

Preheat oven to 350 with rack in center.

Cream the sugar and butter together in a stand mixer with paddle attachment on low for 5 minutes.

Add eggs and yolks one at a time, letting each incorporate before adding the next.

Whisk dry ingredients (flour, turbinado sugar, baking powder, cloves, salt and allspice) together in a separate bowl.

Combine wet ingredients (pumpkin, heavy cream, honey, rum and vanilla) in another bowl.

With mixer still on low add the wet and dry ingredients alternately to the egg mixture, beginning and ending with dry. Scrape the sides of the bowl to the bottom and mix on medium speed for 20 additional seconds.

Coat a Bundt pan 3/4 full (don't overfill) with a non-stick flour spray (try the pan release recipe I use) and bake 55-60 minutes or until a skewer comes out nearly clean. Cool in pan 5 minutes then invert onto a flat surface and cool completely.

Wrap in plastic and store at room temperature for one day or freeze for up to one month.


Italian Meringue Buttercream

Boil:
1 c extra fine granulated sugar
1/4 c water

Whip; Add:
5 egg whites
1/4 c extra fine sugar

Slowly pour syrup into meringue; Beat in:
4 sticks unsalted butter, cut to tablespoon pieces, at room temperature

Mix in:
1/2 c melted and cooled semi-sweet chocolate and 1 t vanilla

Boil sugar and water over medium heat until it reaches 245 degrees (I don't have a candy thermometer so I just watched it very closely and when it started to boil I took it off the burner). As it cooks begin meringue so it will be ready)

Whip whites with a wire whisk in a stand mixer on high until they reach stiff peaks, 1-2 minutes. Sprinkle in 1/4 c sugar; beat to incorporate.

Slowly pour hot sugar mixture into meringue in a steady stream with mixer on high. Pour between bowl and whisk.

Continue to beat the frosting for 10-12 minutes until the outside of the bowl has reached room temperature and the frosting is thick and glossy white.

Beat in butter by tablespoons; should take 2 minutes. Don't worry if the butter is cooler than the batter and causes separation, just continue to beat and it will come together.

Mix in 2 T dark rum, 1 t vanilla extract and 1/2 t ground mace for eggnog flavor.

To Build:

Split the cake in half horizontally with a long serrated knife using a gentle sawing motion. Cut into the center and continue around the cake. Swirl frosting beyond the edges so it spills out, set top layer and swirl with more frosting.

Sprinkle the frosting with mace or pumpkin pie seasoning or cinnamon if desired.

Chocolate Pound Cake with Chocolate Italian Merangue Buttercream Frosting

I know you all wish you were going to be wherever this Chocolate Pound Cake with Chocolate Buttercreme Meringue Frosting and chocolate curls is going to be. I've made this a few times now and every time I get rave reviews.



Yep, it's made from scratch. Yes, it takes a while. But, oh! It's worth it! It's a recipe from the chef at Cake Love.

This cake is SO GOOD! The cake is rich and fudgey and the buttercreme melts in your mouth. Chocolate bliss!

Chocolate Pound Cake
Makes 1 Bundt cake; total time 1 1/2 hours

Cream together:
3 cups extra fine granulate sugar
2 sticks unsalted butter, room temperature

Add One At A Time:
4 eggs
3 egg yolks

Whisk together:
2 cups all purpose flour
1/2 c. Dutch process cocoa powder
2T turbinado sugar
1t potato starch (I used corn starch & it worked just fine)
3/4 t table salt
1/4 t baking soda

Combine; add to butter with dry ingredients:
3/4 c whole milk (I used 2%)
1/2 c sour cream
2T brandy, optional (I didn't use it)
1 t vanilla extract

Preheat oven to 350 degrees with rack in center

Cream the sugar and butter together in a stand mixer with paddle attachment on low for 5 minutes.

(Note: I do not have a stand mixer. I used a hand held and everything was fine; no special attachments)

Add eggs and yolks one at a time, letting each fully incorporate before adding the next

Whisk dry ingredients together in a bowl

Combine the wet ingredients. With mixer still on low alternately add the dry and wet ingredients to butter mixture, beginning and ending with the dry. Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds to develop the batter's structure. (It's gonna be thick.)

Coat the pan with non-stick flour spray, fill to 3/4 full and bake 55-60 minutes or until a skewer comes out nearly clean. Cool in pan for 5 minutes then invert onto a flat surface and cool to room temperature.

Can be wrapped in plastic and stored at room temperature for one day or frozen for a month.

Italian Meringue Buttercream

Boil:
1 c extra fine granulated sugar
1/4 c water

Whip; Add:
5 egg whites
1/4 c extra fine sugar

Slowly pour syrup into meringue; Beat in:
4 sticks unsalted butter, cut to tablespoon pieces, at room temperature

Mix in:
1/2 c melted and cooled semi-sweet chocolate and 1 t vanilla

Boil sugar and water over medium heat until it reaches 245 degrees (I don't have a candy thermometer so I just watched it very closely and when it started to boil I took it off the burner). As it cooks begin meringue so it will be ready)

Whip whites with a wire whisk in a stand mixer on high until they reach stiff peaks, 1-2 minutes. Sprinkle in 1/4 c sugar; beat to incorporate.

Slowly pour hot sugar mixture into meringue in a steady stream with mixer on high. Pour between bowl and whisk.

Continue to beat the frosting for 10-12 minutes until the outside of the bowl has reached room temperature and the frosting is thick and glossy white.

Beat in butter by tablespoons; should take 2 minutes. Don't worry if the butter is cooler than the batter and causes separation, just continue to beat and it will come together.

Mix in 1/2 c melted chocolate (I used the dipping chocolate that you can find in the store now. Melts easy and doesn't harden as it cools)

To Build:

Split the cake in half horizontally with a long serrated knife using a gentle sawing motion. Cut into the center and continue around the cake. Swirl frosting beyond the edges so it spills out, set top layer and swirl with more frosting.

Chocolate Curls:

Use a solid milk chocolate bar. Using a vegetable peeler, run it down a narrow edge from about mid-bar. Use a toothpick or skewer to pick up curls and place on cake. They are fragile and will melt in your hand.

Enjoy!

Coconut Cake

Let it snow, let it snow, let it snow...

I made this cake a couple months ago and it was a huge hit with my family. The cake is your own, whether it comes from a box or from scratch. I made a white cake but I'm betting this would be amazing on a strawberry cake, too. You'll want to bake 3 layers. Be sure to cut the domed top off after the cakes are cool so you have a nice, flat tower.

You'll need to make this a day ahead of time to really let the flavors combine and blend together.

Here's what you need for the frosting:

8oz cream cheese (don't use low fat or fat free!)
8oz sour cream (don't use low fat!)
8oz heavy whipping cream
16 oz flaked, sweetened coconut (2- 8oz bags)
1 t pure vanilla extract
1/4 c sugar

Directions:

Cream together the cream cheese and sour cream at low speed in your mixer. Gradually mix in vanilla, sugar & 8 oz coconut.

Whip cream in another bowl until firm. Gradually work into the sour cream mixture.

Place first layer of cake on serving plate. Use strips of waxed paper, about 3" wide, to tuck under the edges of the cake. You'll take these out after you're done and your plate will be nice and clean.

Use about 1/3 c frosting between each of the cake layers, stacking layers as you go, and the rest to frost the outside of the cake.

After the cake is frosted fluff the rest of the coconut in a bowl with your fingers. Then, using your hands, press the coconut into the sides and top of the cake. Don't press too hard- you want this to look like a fluffy snowball.

Lightly cover with sheets of plastic wrap- not too tightly!- and put it in the refrigerator until the next day.

Remove from the fridge at least 30 minutes -but no more than an hour- before serving to allow the cake to come to room temperature.

Store leftovers in the refrigerator.

Triple Chocolate Bliss Cake

It's no secret that chocolate is a food group here in our home. Which is why I usually only make desserts if we have company or are heading to a family gathering. If I made this for dessert for just my family I'm pretty sure we would skip dinner...

This is a big fudgy cake with a decadent glaze. It's super-easy to make, but be sure to grease your bundt pan very well. The first time I made this it stuck to the pan and it's so dense that it fell apart. Check out this post for the Pan Release recipe I use.

I got this recipe from Kraft. They use raspberries in the center as a garnish in the recipe.

Prep Time: 20 min
Total Time: 2 hr
Makes: 18 servings, one slice each

What You Need

1 pkg. (2-layer size) chocolate cake mix
1 cup Sour Cream
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed Whipped Topping, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1-1/2 cups raspberries (or other fruit, optional) to garnish

Make It

PREHEAT oven to 350°F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.

BAKE 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.

RESERVE 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake.

Spoon raspberries (or other fruit) into center of cake. Store leftover cake in refrigerator.

Chocolate Fudge Layer Cake

My dessert contribution for our Father's Day Celebration was a fudgy chocolate layer cake. This is a super easy cake as it uses a cake mix and pumps it up.

When you fill the cake pans you'll think you're making brownies- the batter is that thick and fudgy. And the frosting is two ingredients and it just pours over the cake.

Seriously- the is the easiest cake you'll ever make. And it's soooo good!

Chocolate Fudge Layer Cake

This is a recipe from Kraft

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil 1/2 cup water 1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds (optional to "pretty it up")

PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.


Look how moist and chocolately this is! (Don't drool on your keyboard!)

Brenna LOVED it!

Tool Box Cake

OK, so I'm no Ace of Cakes but I can do a decent job of constructing something fun.

It's my brother Jarod's 33rd birthday. And since what he wants we can't buy for him (some special tool that linemen use)he is getting money. So we wanted to package it in a fun way. So it's in the cake. Sure hope he doesn't cut it in half!

Tool Box Cake

So, here's what you need:
1 box cake mix (whatever kind you want)
1 can white frosting (I used cream cheese... Yum!)
1 Wilton's (or other brand) concentrated food coloring gel paste
* You must use a concentrated gel paste to get a red color. I used an entire bottle of food coloring drops and had a lovely (and very manly) dark salmon color.

1 chocolate donut (regular size) for the handle

*Yes, you will have to buy an entire box of donuts. It's a hardship, I know.

3 toothpicks

Plastic tools (or fishing lures or whatever else you might put in a box like this)

Begin by baking the cake in two large (I think they are 7-8 inches long) loaf pans. Fill one with about 2/3 of the cake mix and the other with 1/3. Bake according to directions. Let cool in pan 10-15 minutes before removing.

After removing from pan let cool completely and refrigerate while you mix the frosting color.

Remove the "bottom" of your cake from the refrigerator (it's the bigger one). Because the tools were pretty big I cut out a bit from the center of the cake for the handles. This is also where I hid the money (in a plastic baggie). Now apply a thin layer of frosting to the cake. This is your crumb layer. It doesn't have to be pretty or even. Just a thin layer all over.

Put the bottom back in the refirgerator and remove the top. To give the top more sloped edges I cut the four corners off at an angle and also shaved the squared edges off between the corners. Do a crumb layer of frosting on this piece, too, and refrigerate.

Now take out the bottom again and frost it like you normally would. Place the tools that will be "in" the box where you want them. Use your toothpicks at the rear of the cake to hold the lid in place, just put them in upright and gently set the lid on top the the toothpicks and tools.

Carefully frost the cake - be sure to apply liberally to the back to mask the seam- and arrange any other tools to mask any imperfections you may have. Cut a donut in half and put on top.

Serve and let people ooh and aah over your creation.

Boston Cream Cupcakes- Simple and Spectacular

Yet another installment of one item two ways.

This first recipe, Boston Cream Pie Minis, is a simple Kraft recipe. Easy to prepare, easy to share.

The second recipe is more time consuming (all from scratch) recipe from Cuisine magazine. This a much fancier dessert, almost formal.

Both are delicious. So take your pick!

Boston Cream Pie Minis

Prep Time: 1 hr 30 min
Total Time: 1 hr 30 min
Makes:
2 doz. or 24 servings, one cupcake each

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups (do not put into paper muffin cups!) as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.

BEAT milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

Boston Cream Cupcakes

These take about half an hour longer to make but are definitely more decadent. Don't waste these on the kids if they are under 12.

Pastry Cream (also great for tart shells and cream puffs)

2 c whole milk

1/2 c sugar

1/4 c cornstarch

1/4 t kosher salt

2 eggs

2 T unsalted butter

1/2 t vanilla extract



Heat milk in a saucepan over medium until it begins to steam and bubbles form around the edges. Remove from heat.



Whisk sugar, cornstarch and salt together in a bowl. Add the eggs and whisk until smooth, the gradually whisk in 1/2 of the hot milk.



Pour the egg mixture into the remaining milk in the pan and return pan to burner. Cook over medium heat, whisking often, until thick. Boil one minute, whisking constantly, to eliminate starchy tastes and thicken a bit more.



Off heat stir in butter and vanilla until butter is melted. Transfer to a bowl and cover with plastic. be sure to press plastic to the surface of the cream to prevent a skin from forming. Chill before using.



Cupcakes
2 3/4 c all purpose flour

1 1/2 t baking powder

1/2 t table salt

2 c sugar

2 sticks unsalted butter (1 c) softened

4 eggs

1 c buttermilk

1 t vanilla extract

1/4 c cocoa powder, sifted

1 t instant espresso dissolved in 2 T hot water



Whisk dry ingredients together in a bowl and set aside.



Cream sugar and butter in a bowl with a hand mixer on medium speed until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Blend in 1/2 the flour mixture, then add buttermilk and vanilla, mix until combined. Add remaining flour and mix until blended. Transfer 2 c batter to a small bowl.



Fold cocoa and espresso mixture (I only used cocoa as I don't like even a hint of coffee in anything) into 2 c batter until incorporated.



Place a heaping Tbsp of chocolate batter at the bottom of each cupcake liner; smooth to cover bottom. Top with vanilla batter, filling to the top. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.



Cool in pan about 20 minutes and transfer to rack to cool completely. (The cupcakes will spread out on your cupcake pan so have a thin knife available to loosen the tops before you remove the cupcakes).



When cupcakes are completely cool cut them flush with the tops of the liner with a serrated knife. Remove the liner and slather pastry cream on the bottom. Gently press the top back on.

Top with Chocolate Glaze (below) and milk chocolate curls (if you wish) and chill. Bring to room temperature before serving.



Chocolate Glaze

2/3 c heavy cream

2 T light corn syrup

8 oz semi sweet chocolate, finely chopped or chocolate chips



Boil cream and corn syrup in a sauce pan. Off heat whisk in chocolate until smooth. Spread about 2 Tbsp on each cupcake. (If the glaze thickens you can warm it in the microwave for about 30 seconds to make it spreadable.)

Guinness Cake

There isn't much that is more Irish than Guinness Stout. So while this cake may not be "traditionally" Irish it will be offered at my table this St. Patrick's Day.

A big thanks to Melody for leading me to the recipe.

Guinness Cake

INGREDIENTS
16 T. butter (1/2 lb.)
1 cup dark brown sugar
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ginger
1 teaspoon cardamom
1 teaspoon cinnamon
1/2 teaspoon salt
2 2/3 cups flour
3/4 cup cocoa
1 cup Guinness® stout (or milk if you want a non-alcoholic cake)
6 eggs
8 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 pounds confectioner's sugar
1 teaspoon vanilla extract

In a bowl, cream together the butter and both sugars. In another bowl, mix together the baking powder, spices, salt, flour and cocoa. At the very last moment, add the Guinness to the eggs. (Don't let it sit too long, or the alcohol will begin to cook the eggs!)

Add half of the dry ingredients to the butter and sugar mixture and blend, then add half of the wet ingredients. Repeat this process until all the ingredients are combined.

Pre-heat the oven to 350°, and line the bottom of at least two 9-inch diameter cake pans with wax paper. (Use as many layers as you like for your own cake.) Divide the batter between pans, and bake until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool cakes in pans for about 10 minutes, then turn them out onto a wire rack and peel off the wax paper. Let the layers cool completely before frosting.

In a bowl, beat together the cream cheese and butter until mixed, then beat in the sugar. Finally, add the vanilla.

Place one cake layer, bottom side up, on a platter. Spread with frosting, then top with another layer, bottom side down. Repeat with each layer, then spread the remaining frosting smoothly over the top and sides of the cake.

Irish Tea Cake

Ireland, like England, has afternoon tea. (Which is truly a great tradition. We should really do that here...) This tea cake is perfect for an afternoon snack, an after dinner dessert or a brunch. OK, we even had some for breakfast with fresh blueberries. It's just a great cake that is easy to make.

Irish Tea Cake

From AllRecipes.com. This recipe makes one 9" round cake.

INGREDIENTS
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup confectioners' sugar for dusting (I used a sifter to distribute the powder evenly)


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

Molten Chocolate Cakes

This recipe is great because I'm going to give you multiple options. The first option is one that I waited a long time to try because, quite frankly, I was intimidated by it. Food that looks pretty scares me. Mostly because I am not a chef or a food stylist and I have a difficult time makeing my food look as pretty as it does in the recipe photo.

Of course after I made these and realized just how easy they are I beat myself up over my silliness.

So I bring you the very easy and very pretty:

Molten Chocolate Cake

This first recipe is from Kraft.
Prep Time:15 min
Total Time:30 min
Makes:8 servings, one half molten cake each (yeah, right)

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes.

I serve this warm with vanilla ice cream. You can also serve with whipped topping or just sprinkled with powdered sugar.

Now I know that I eat a whole custard cup size of this dessert. If you want to make a single serve size you can make it in muffin cups: Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.

You can also make the batter ahead of time (best for custard cup preparation): Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

The final option is a recipe my mom made when I was growing up. We call it Hot Fudge Pudding. This recipe is made in a 9x9 pan in the oven or microwave.

1c siftedflour
1/4 t salt
1/2 c milk
1 c nuts (optional)
2 t baking powder
3/4 c sugar
1/2 T oil
2 T cocoa

Combine all ingredients and pour into a 9x9 pan.

Sprinkle the following over the top:
1 c brown sugar
1/4 c cocoa
1 1/2 c hot water

Bake 45 minutes at 350 or microwave 10-15 minutes.

This is best when served with vanilla ice cream.

Chocolate Zucchini Cake

Last fall Doug acquired a monster zucchini from a co-worker:

So with it I made Chocolate Zucchini Cake:

Recipe from Meritt's An American Housewife blog. Where I see other zucchini recipes. And since I still have zucchini you may see more appearing here...

Recipe will make one large bundt or two loaves.

1 3/4 c sugar
3 eggs
1 c vegetable oil
2 c shredded zucchini
1 T vanilla
3 c flour
1/2 c cocoa
1 1/4 t salt
1 t baking soda
1 t cinnamon
dash baking powder
1/2 c mini chocolate chips

Preheat oven to 350. Lightly grease a bundt pan. In a bowl mix together the sugar, eggs and oil until blended. Stir in zucchini and vanilla. In another bowl whisk together the flour, cocoa, salt, soda, cinnamon and baking powder. Add the dry ingredients to the wet and stir just until blended. Add the mini chocolate chips. Pour into pan and bake 1 hour until done. Cool completely and drizzle with chocolate frosting or sprinkle with powdered sugar just before serving with whipped cream or vanilla ice cream.

I actually doubled the recipe and made a bundt, a "baby" bundt and a loaf. Doug took the bundt to work where it was extinguished almost immediately. The girls love it and my nephews, very picky eaters, love it. It's moist and chocolately. Mmmmm....