Triple Chocolate Cake

Triple Chocolate Cake

Ingredients:

For the cake:

Note: this recipe makes two 8” or 9” cakes so I had to make 1.5 of this for three layers.

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 extra large eggs or 2.5 large eggs
• 1 teaspoon vanilla extract
• 1 cup freshly brewed coffee

Preheat oven to 350 degrees. Butter and flour two 8 or 9 inch round cake pans.

Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs and vanilla. With the mixer on low, slowly add the dry ingredients to combine, occasionally scraping downs sides of bowl. Slowly add the coffee and mix just until combined.

Pour into prepared pans and bake for 35-40* minutes or until cake tester comes out clean.

Allow to sit in pans for 10 minutes, then invert onto a wire rack to cool completely. Once cooled, store in an airtight container until your ready to assemble your cake.

*I would start testing them around 25 minutes next time so I don’t over bake them.

Source: Barefoot Contessa at Home via Delectable Deliciousness

For the Chocolate Mousse Filling:

• 1 can (14 oz.) sweetened condensed milk
• 2 ounces semi-sweet chocolate, melted
• 1/3 cup water
• 1 package chocolate pudding
• 1 cup heavy cream, whipped

In a medium mixing bowl, combine the condensed milk and melted chocolate. Gradually stir in the water. Add the pudding and mix to combine. Chill for 30-60 minutes.

Whip the cream to stiff peaks and very gently fold, do not stir, into the chocolate mixture until not white streaks remain. Cover and chill until ready to use, at least 1 hour.

Source: All Recipes

For the Chocolate Ganache:

• 5 ounces milk chocolate
• 4 ounces bittersweet chocolate (I used semi-sweet and it tasted fine)
• 1 teaspoon espresso powder (I didn’t have this so I just omitted it)
• 6 ounces heavy cream

Place chocolate and espresso powder in a heat-proof bowl. Heat cream in a saucepan until just boiling. Pour over chocolate, cover, and allow to sit for about 5 minutes. Whisk until smooth. Chill until it reaches a spreadable consistency.

http://runsforfood.com/2011/03/08/triple-chocolate-cake-and-one-year/

Guiness Brownies

The Guinness chocolate cheesecake is a moist one as might be expected with all of the extra liquid provided by the Guinness but it is also nice and light and creamy. This cheesecake has a texture that seems to be like a cross between a souffle and fudge and it is simply amazing! The Guinness flavour is very subtle but it seems to enhance the overall chocolate flavour which is quite welcome. In all honesty, this cheese cake does not need any garnishes but feel free to top it with some Bailey's whipped cream if you like.

Guinness Chocolate Cheesecake

One of the most decadent and creamy chocolate cheesecakes around with a shot of Guinness to enhance the chocolate flavour.

Servings: makes 6+ servings

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Printable Recipe

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons cocoa powder
• 1 tablespoon sugar
• 2 tablespoons butter, melted
• 12 ounces dark chocolate, chopped
• 2 tablespoons heavy cream
• 3 (8 ounce) packages cream cheese
• 1 cup sugar
• 1/2 cup sour cream
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup Guinness

Directions

1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
2. Melt the chocolate in the cream in a double boiler.
3. Cream the cream cheese.
4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
5. Pour the mixture into the spring form pan.
6. Bake in a preheated 350F oven for 60 minutes.
7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
8. Let it cool completely.
9. Chill the cheesecake in the fridge overnight.

http://www.closetcooking.com/2011/03/guinness-chocolate-cheesecake.html

Buttermilk Chocolate Loaf Cake

Chocolate Loaf Layer Cake with Buttermilk Chocolate Frosting
1 1/2 cups all purpose flour
1/3 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/4 cup butter
2-oz dark or semisweet chocolate
1 cup strong coffee, cooled
1 tsp vanilla extract
1 tbsp apple cider vinegar

Preheat oven to 350F. Line a lightly-greased 9×5-inch loaf pan with parchment paper (either just the bottom or the bottom and sides).
In a large bowl, sift together flour, cocoa powder, sugar, baking soda and salt.
In a small, microwave-safe bowl, melt together butter and dark chocolate. Stir until smooth and let cool slightly.
Pour coffee, vanilla, apple cider vinegar and melted chocolate mixture into the flour mixture and whisk until batter is smooth and no streaks of flour remain.
Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean.
Cool in pan for about 5 minutes, then turn out onto a wire rack to cool completely.

When cake has cooled, slice horizontally into three even layers. Level the top layer with a sharp knife if it is not fairly flat. Place one layer on a cake stand and top with approximately 1/3 of the buttermilk chocolate frosting (recipe below). Spread frosting just to the sides of the layer and place second cake layer on top. Repeat with remaining frosting and final cake layer.
Run a knife or offset spatula lightly over the sides of the finished cake to smooth out any frosting that has leaked out between the layers. Sides of cake should not be frosted, but should still have a clean look to them.

Serves about 10.

Buttermilk Chocolate Frosting
1/2 cup butter
2 oz unsweetened chocolate
1/4 cup cocoa powder
2 1/2 cups confectioners’ sugar, divided
5 tbsp buttermilk
1 tsp vanilla extract
1/4 tsp salt

In a small, microwave safe bowl, melt together butter and unsweetened chocolate. Heat in 30-45 second intervals, stirring frequently, until mixture is smooth. Cool for about 5 minutes, or until mixture is close to room temperature.
Transfer butter mixture to a larger bowl. Beat in cocoa powder, 2 cups confectioners sugar, buttermilk, vanilla and salt, beating until frosting is smooth and slightly fluffy. Add additional confectioners’ sugar to thicken, if needed. Frosting should be at room temperature before using.

Chocolate Cheesecake Bars

Ingredients

Crust:

• 20 chocolate wafer cookies
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon ground coffee beans
• 1/4 teaspoon fine salt
• 
  

Filling:

• 8 ounces semisweet chocolate, finely chopped
• 8 ounces cream cheese, room temperature
• 2/3 cup sugar
• 1/2 cup sour cream
• 2 large eggs, room temperature
• 
  

Glaze:

• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon light or dark corn syrup
• 2 tablespoons sour cream, room temperature
• 1/2 cup crushed candy canes (see Cooks Note)

Directions

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

http://archive.blisstree.com/eat/layered-chocolate-cheesecake-bars/

Pepperoni Pizza Dip

Ingredients

Pizza Sauce:

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 tablespoon minced garlic
• 1/4 teaspoon red chile flakes
• 1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen)
• 1 tablespoon julienned fresh basil leaves, plus sprig for garnish
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 
  

Bottom Layer:

• 8 ounces cream cheese, softened
• 2/3 cup ricotta cheese
• 1/3 cup grated Parmesan
• 1 egg, slightly beaten
• 1/2 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red chile flakes
• 
  

Pizza Toppings:

• 1 tablespoon olive oil, plus more for drizzling
• 1 cup thinly sliced pepperoni
• 1/2 cup diced (1/4-inch) red bell pepper
• 1 tablespoon minced shallot
• 1/2 cup quartered and thinly sliced crimini mushrooms
• 1 cup small-dice buffalo mozzarella cheese
• 1/4 cup grated Parmesan
• 
  
• Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers

Directions

Preheat the oven to 350 degrees F.

For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.

For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.

For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.

To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

http://www.foodnetwork.com/recipes/guy-fieri/pepperoni-pizza-dip-recipe2/index.html

Flourless Chocolate Cake

Flourless Chocolate Espresso Truffle Cake
Pie in the Sky by Susan G. Purdy

8 oz. semisweet chocolate, coarsely chopped
1/2 cup water
1 cup sugar
2 tsps instant espresso powder
1/2 lb. unsalted butter, room temperature and cut into tbsp pieces
4 large eggs, room temperature

Sea level: Position rack in lower third of oven and preheat to 350°F. Have a roasting pan large enough to hold the cake pan at the ready.

8500 feet: Position rack in center of oven and preheat to 375°F. Place a roasting pan in oven and pour boiling water in to a depth of 1/2 inch.

All altitudes: Butter a 9×2 round cake pan. Place parchment paper on the base and brush butter over the paper. Put chocolate in the bowl of food processor and process for a minute until reduced to fine powder (I could only process it into fine crumbs). In a small saucepan, combine water, sugar, and espresso powder. Stir over medium heat until sugar and coffee dissolve. Bring syrup to point where you see little bubbles at the edges just before reaching a full boil (watch it carefully, it can boil over in seconds). Remove from heat. With processor running, slowly pour hot sugar syrup through the feed tube into the chocolate. Process for about 10 seconds to melt all the chocolate. Stop the processor, scrape down the bowl, and pulse a few more seconds. With machine running, add soft butter 2 pieces at a time, allowing them to melt completely (about 20 seconds) before adding more. When all the butter is added, pulse several times and scrape down the bowl to make sure the mixture is smooth. Break the eggs into a measuring cup with spout. Beat the eggs lightly then slowly pour them through the feed tube into the chocolate mixture, pulsing every few seconds to blend. Pulse just enough to incorporate without blending in too much air. Scrape the batter into the prepared pan.

Sea level: Boil a kettle of water. Set the cake pan in the roasting pan and place both on the oven shelf. Pour the boiling water carefully inot one corner of the pan to a depth of 1/2 inch. Bake for 30 to 38 minutes or just until the batter no longer sticks to your fingertip when you touch the top of the cake.

8500 feet: Carefully set the cake pan in the middle of the roasting pan of preheated water. Reduce temperature to 350°F. Bake for 25 to 33 minutes or just until the batter no longer sticks to your fingertip when you touch the top of the cake.

All altitudes: Remove both pans from oven (take care not to splash water). Lift the cake out of the roasting pan and set it on a wire rack to cool for 20 to 30 minutes until the pan bottom feels just comfortably warm to the touch. When cake is cooled, run a knife along the cake side to loosen it from the pan. Cover the top of the cake with plastic wrap and top the plastic wrap with a cake circle. Invert the cake pan and let the cake slide out with a gentle downward shake. Lift off the pan and peel off the parchment. Center a second plate over the cake and invert again. Remove the top plate and plastic. Decorate and serve or refrigerate until 30 minutes before serving.

http://userealbutter.com/2008/09/16/flourless-chocolate-espresso-truffle-cake-recipe/

Chocolate Heart Attack Cake

• Brownie
  • 5/8 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3 oz bittersweet chocolate
  • 6 Tbsp butter
  • 1 1/8 cups sugar
  • 2 eggs
  • 2 tsp vanilla extract
• Chocolate Cake
  • 2 oz bittersweet chocolate
  • 1/8 cup cocoa powder
  • 1/4 cup hot water
  • 7/8 cups sugar
  • 7/8 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 egg yolk
  • 6 Tbsp butter
• Chocolate Mousse
  • 6 oz bittersweet chocolate
  • 1 7/8 cups heavy cream
  • 1 Tbsp sugar
• Ganache
  • 1.5 cups heavy cream
  • 2 Tbsp butter
  • 18 oz bittersweet chocolate

Brownie

Preheat the oven to 325 °F. Grease a 9 inch round cake pan, fit it with a cut-out round of parchment paper, and grease that as well (this makes removing the brownie in one piece a lot easier later).

In a bowl, mix the flour, salt, and baking powder. Set this aside for now.

In a bowl, microwave the chocolate chunks and butter for 30 seconds, stir, and repeat in 15 second increments until the chocolate is totally melted down.

Then, whisk in the sugar followed by the eggs, one at a time until totally incorporated. Work in the vanilla extract and finally, add the dry flour mixture in two batches, mixing until fully combined.

Pour this batter into the greased pan and bake it for 25-30 minutes or until a tester in the center comes out fairly clean. Let this cool for a while.

Chocolate Cake

If you have multiple 9 inch cake pans, you could this at the same time as the brownie base. If not (I really ought to buy another one!), just wait until the brownie base is done so you can re-use that pan. Whatever the case, again, the oven ought to be preheated to 325 °F and a 9 inch cake pan should be greased and have a cut out round of parchment paper pressed against the bottom to make for easy cake removal later.

In a double boiler (bowl suspended over a pan of simmering water where the bowl is not making direct physical contact with the water), melt the chocolate chunks, cocoa powder, and hot water, stirring with some regularity to prevent any burning or sticking. Once smooth and totally melted, mix in 1/4 cup of the sugar, stirring until nice and glossy. Remove this from heat and set it aside.

In a bowl, mix the flour, baking soda, and salt. Set this aside.

Mix the buttermilk and vanilla extract is yet another bowl. Set this aside as you begin your plans for tricking someone else into cleaning up after you, perhaps by bribing them with cake.

And now we can begin to bring all of these elements together. In the bowl of a stand mixer, whisk all of the eggs until they begin to lighten in color and then gradually pour in the sugar, mixing on higher speed until fluffed up and well mixed (figure 2-3 minutes whisking). Swap out the whisk attachment for the paddle and pour in the chocolate mixture, mixing until totally incorporated.

Add the softened butter, broken up into small chunks and beat them in briefly. Now, work in alternating batches: add a third of the flour mixture, mix until incorporated, add half of the buttermilk mixture, mix, and repeat until you’ve emptied both bowls.

Pour the batter into your prepared cake pan and bake this for 30 minutes or until a tester comes out fairly clean. Let this cool for a bit.

Chocolate Mousse

This is probably old hat by now: melt down the chocolate chunks. Whether you’re using the microwave or the double boiler is irrelevant–just melt the chocolate down and set it aside.

In the bowl of a stand mixer, whisk the cream and sugar until stiff peaks form. Then, scoop out about a quarter of your whipped cream and mix it into the melted chocolate to lighten that up a bit. Once well mixed, gently fold the remaining whipped cream into the mixture, folding only as much as is necessary to get this fairly homogenous (you don’t want to beat the air and fluffiness out of the whipped cream).

Once totally mixed, set this bowl of mousse aside in the fridge.

Putting it all together

Now that the three major cake components are done, you can start putting things together. Plate the brownie base and spread the mousse evenly over the brownie almost all the way to the edge. Carefully place the cake on top of this and gently press it down. Chill this for an hour to let the cake firm up a bit as one unit.

While the cake is chilling, you need to prepare the last component: the ganache. For some reason, this was the first time I ever prepared a ganache that siezed up on me (where it looks slightly sloshy and oily), so I rescued it by briefly freezing it and stirring it regularly until it firmed up, then transferring it to the fridge (next time, I might opt for a more familiar ganache recipe that has never done me wrong). Ideally, you won’t have the same experience. Because of my experience and the fact that I was tired, I didn’t bother reserving any ganache for decorating the cake like the inspiration for this cake (Shawnda did a beautiful job). Anyways, enough babbling about the ganache–you ought to make it now.

Bring the cream and butter to a boil. Spread the chocolate chunks out in a bowl and pour the hot cream over it. Give things a stir as the heat melts the chocolate down. Stir until smooth and then set this aside so it can chill down to room temperature while you wait for your cake to finish chilling.

Once the time has come, simply slather the ganache all over the cake, working from the top center, spreading it in circles and smoothing out the excess as it slowly pools down the sides of the cake. Smooth things out as best you can.

http://mikes-table.themulligans.org/2008/08/27/chocolate-heart-attack-cake-for-my-blogs-birthday/