Chocolate Mousse Cake Recipe Chocolate “Truffle” Mousse Cake A friend, a baby, and a Chocolate Mousse Cake. Most of us cook, not only because we love food, but because we love people. We cook because it makes our family smile or warms the heart of a friend. There is nothing better than watching your husband walk into a kitchen filled with the wafting aroma of braised meat or yeasty bread fresh out of the oven. He inhales the savory perfume and his face lights up like a child on Christmas morning. Cooking, to me, is a love language. Certain dishes express this better than others–take cake for instance. A person makes a chocolate mousse cake on a special occasion. One of my sweet friends is having her first baby this month. Chocolate Mousse Cake does not qualify as an “easy recipe” but it is definitely worth the time and effort! Print Save Chocolate Mousse Cake Ingredients: Directions: Preheat the oven to 350 degrees F. In a large bowl whisk the first 7 dry ingredients together. Allow the cake to cool in the pan.
Chocolate Fudge Cake (1975 Family Circle Recipe) | Redhead Can DecorateRedhead Can Decorate This is probably the best chocolate cake you will ever have!!! I wrote the original post to this wonderful cake a couple days ago (here), but had requests for the recipe… so here it is-thanks to my… Mom (she typed it out for me today)! If you have any questions about the recipe, please refer to the scan of the original at the bottom of the post first. Chocolate Fudge Cake 3 squares unsweetened chocolate (Hershey’s); 2-1/4 C. flour; 2 teas. baking soda; 1/2-teas. salt; 1/2 C. (1 stick) butter or margarine; 2-1/4 firmly packed light brown sugar; 3 eggs; 1-1/2 teas. vanilla; 1 c. dairy sour cream; 1 c. boiling water. 1. 2. 3. 4. 5. 6. 7. 8.Make frosting (below). Chocolate Fudge Frosting 4 squares unsweetened chocolate; 1/2 c. (1 stick butter or margerine); 1 package (1 lb.) confectiners’ sugar; 1/2 cup milk; 2 teas. vanilla. 1. 2. Love, Julie (and my Mom)
Paris and Chocolate cake with buttercream frosting | Sizzle and Drizzle I am back in Mumbai to the chaos, colors and my comfort zone. Overall the last 5 weeks in Paris have been quite enriching. There were days in the beginning when I did feel lost and missed home, but then the city seeped into my subconsciousness and I enjoyed the days. Paris is enigmatic and callous at the same time. The entire city is like a museum and each street is filled with art galleries and boutique shops. But also with thieves and drunkards. But as I said, my time in Paris was wonderful. Losing my passport, money and or anything valuableBreaking any beautiful art piece or glassware in my host Danielle’s beautiful homeGaining any weight after a month long buttery French Pastry courseTaking any medicine of any sort (not even a headache, even once). And meanwhile, I had some amazing times when I: Eventually I realized that : Mona Lisa at the Louvre is not that great. The school, Le Cordon Bleu Paris was pretty cool, although I have some complaints about the format. What you will need:
Strawberry Chocolate Concoction: There's No Such Thing as Too Much Cake: Chocolate Oreo Overload Cake Cake sees no limit. And neither does being fit. So bake your cake and eat it too, as long as you workout! That was my quick motivation for the day, but it's back to the cake. This is my standard, no-fail, rich, absolutely fantastic standard chocolate cake recipe. I made half the traditional recipe this time as my mom had just made her famous tiramisu (recipe here) and I didn't want to overdo the dessert lying around in our house. I'm so glad my sister loved the cake (not to mention we all did as well!). IngredientsFor the cake: 1 cup sugar 1/2 cup cocoa powder 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 egg 1/2 cup buttermilk 1/2 cup strong black coffee 1/4 cup vegetable oil 1 tsp vanilla extract 6 oreo cookies, broken into chunks For the oreo buttercream: 1/2 cup butter, softened 1 cup icing sugar 1 tsp vanilla extract 8-9 tbsp whole milk 6 oreo cookies, broken into chunks InstructionsFor the cake: Heat the oven to 175 C. For the oreo buttercream: For the chocolate frosting:
Chocolate macaron cake | pizzarossa Chocolate macaron layer cake filled with chocolate Swiss buttercream and topped with shaved chocolate. What else is there to say? I adapted the cake recipe from here and filled it with a Chocolate Swiss buttercream adapted from here. Serves 8 Ingredients Cake 100g (2/3 cup) ground almonds 100g (3/4 cup) powdered (confectioners) sugar 30g (1/3 cup) unsweetened cocoa powder, sifted 200g egg whites (or 6 medium-large egg whites), room temperature 2 tbsp superfine (caster) sugar 1/4 tsp salt Chocolate Swiss buttercream 60g (2 oz) dark chocolate, finely chopped 60g (2 oz) milk chocolate, finely chopped 120g egg whites (or 4 medium egg whites), room temperature 120g (1/2 cup) superfine (caster) sugar 1/2 tsp salt 1 tsp vanilla extract 225g (2 sticks, 1 cup) unsalted butter, diced, room temperature 1/2 cup chocolate shavings to decorate Directions Preheat oven to 190°C (375°F) fan forced or 200°C (390°F) non-fan forced (bottom heat only). Pour the batter into the prepared pan, spreading it evenly.
CHOCOLATE LAVA CAKE Yummily Yours' Dark, Luscious and sinful Chocolate Lava cake is the recipe I would like to share for the last of the series “RAVISHING TUESDAYS”. Why did I choose this? Just a grand finale and the fact that tomorrow is Christmas with the new year lurking just around the corner… you can’t say no to desserts! I can either go over the benefits of cocoa or explain why it is great for your skin like I have for the past 4 Tuesdays or move ahead because “Chocolate is not only good for your heart and uplifts your moods but is also great for your skin”. If I read this statement anywhere, I wouldn’t care to know more, I would just grab a bar of chocolate. But, please keep this in mind a) Excess sugar is bad. b) To satisfy your daily cravings without blowing your diet, a one-ounce square of 60 plus percent dark chocolate in the afternoon or as a dessert at after dinner is fine Just out of the Oven Yes, I used Ghirardelli chocolate baking bars for this recipe. Chocolate Lava Cake Recipe Ingredients Directions My Take:
Black Magic Cake… Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. I managed to cut one reserve piece before I dashed out of house, just in case it needed to be photographed. Typically when I make cakes, I like to post a photo of the whole cake and then a piece of the sliced cake; however, my snooze hitting ways did not allow me to do this today. I was introduced to this cake via a cooking/baking forum; it was receiving rave reviews, so of course I had to hop on the bandwagon and give it a try. Apparently the coffee is used to bring out the flavor of the chocolate – making it more prominent as opposed to flat and one dimensional. The result is the most decadent, moist, delicious cake that will ever cross your lips! Notes:
Sunday Dinner Carrot Roulades with Goat Cheese and Radishes served with a white wine pan sauce Green Salad with Bacon and Croutons Darkest Chocolate Crêpe Cake served with a strawberry coulis This Sunday marks the last day of summer vacation and the first school night of the school year-- a bittersweet feeling for all. It has been quite some time since I made this cake. When I make the crêpes, I seem to come out with more than originally called for (thirty-nine to be exact). Good Sunday comfort food with a decadent dessert and nothing but crêpe expectations for the coming school year! Printable RecipeDarkest Chocolate Crêpe Cake serves 14-16 For the Crêpes makes about 30-40 crepes (I get 39) For the Filling makes about 8 cups 2/3 cup heavy cream 6 extra large egg whites 1 1/2 cups granulated sugar 1 3/4 cups (14 ounces) unsalted butter, cut into tablespoon-sized pieces and softened 1 teaspoon pure vanilla extract 1 teaspoon Frangelico (optional) 1/3 cup Nutella Pinch of kosher salt