COLD CHOCOLATE SNACKING CAKE

The name alone on these bars sold me! I knew I had to try them...especially with the ganache frosting!!!  Thanks to Barefeet in the Kitchen for this one!

3/4 cup butter, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup unsweetened cocoa powder
3/4c cup flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Frosting Ingredients:
1 cup heavy cream
1 cup semi-sweet  chocolate chips
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder

Preheat the oven to 350 degrees. Grease a 10x10 pan with spray (I used coconut oil spray.). Whisk together the dry ingredients.  In a different mixing bowl, cream the butter and sugar until light and fluffy. Add eggs and vanilla to combine. Add half of the dry ingredients.  Add the sour cream and stir again to combine. Add rest of the dry ingredients.

Pour into the pan.  Bake for 20-25 minutes.  Cool.

Frosting:  Heat the cream in the microwave until simmering. Add in the chocolate and let it sit for a few minutes. Whisk to combine. Add sifted sugar and cocoa powder and stir until completely smooth. Refrigerate for an hour and then spread it over the cooled cake. Chill in fridge at least 2 hours before cutting!!!  Serve cold straight from fridge!

REESE'S BIG CUP ICE CREAM CAKE TRIFLE

This ice cream trifle is layered with chocolate cake & peanut butter chocolate fudge ice cream to the top.  Then topped with Hershey's syrup and a Reese's BIG CUP!  The recipe for homemade chocolate cake is below.  It makes 2 cakes but you can certainly freeze the extras!

Fabulous Chocolate Cakes

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla 
• mini chocolate chips-for decorating at the end



1. Preheat oven to 350.Line two 9x13 pans with nonstick foil.
2. In a mixer, combine dry ingredients.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among pans and bake until a toothpick inserted comes out almost clean, about 15-20 minutes. Let cakes cool completely.

SALTED CARAMEL CHOCOLATE CAKE TOPPED WITH HOMEMADE TWIX BARS!!!!

Remember the Twix bars from last night? Well, they were made for this cake! Someone special was having a birthday and I wanted to make her a salted caramel chocolate cake topped with homemade twix bars! So, I did!  And now you can make one too!!!!!!!

Here are the links to each part of this recipe!

I used this chocolate cake-so super moist!!!!
I used this Twix bar recipe
I used this caramel recipe
And here is a new frosting I tried...loved it!!!!! You will use the caramel sauce in the frosting!!!!

12 Tablespoons soft butter, salted
8 ounces room temp cream cheese
4 cups powdered sugar
Splash of vanilla
1 cup homemade salted caramel (see link above)
Beat all together except the caramel in a mixer until fluffy!  Add the caramel and beat until smooth!!!

Assemble: Cake layer, frosting, second cake layer,  Coat all in frosting and top with extra caramel and homemade twix bars.

SALTED CARAMEL DING DONG CAKE TOPPED WITH CHOCOLATE DIPPED TWINKIES

THIS CAKE IS A TRIBUTE TO HOSTESS.  IT'S A PLAY ON THE DING DONG, AND GOES ONE STEP FURTHER INCLUDING A DARK CHOCOLATE SALTED CARAMEL GANACHE IN BETWEEN.  THIS IS ONE OF THE MOST DELICIOUS CAKES EVER!  TRULY, A MUST TRY, NO MATTER HOW YOU DECIDE TO DECORATE IT IN THE END!

 
CAKE RECIPE (BEST CHOCOLATE CAKE EVER!) FOLLOW THIS RECIPE IF YOU WANT TWO LAYERS. I DOUBLED THIS TO MAKE 4 LAYERS-I USED 3 LAYERS FOR THIS CAKE AND SAVED THE FOURTH IN THE FREEZER FOR ANOTHER CREATION!

For the Cake
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoon pure vanilla extract


1. Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Butter and line 2, 8-inch baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled. I froze mine at this point, overnight.


BEFORE MAKING THIS CAKE, YOU'LL WANT TO HAVE 8 OUNCES OF MY HOMEMADE CARAMEL READY TO GO!  CLICK HERE FOR THE RECIPE. IT WILL STORE IN THE FRIDGE FOR WEEKS SO YOU CAN MAKE IT WAY IN ADVANCE!!! 

NEXT, MAKE THE CHOCOLATE CARAMEL GANACHE.  JUST MELT 10 OUNCES GHIRARDELLI DARK CHIPS IN THE MICROWAVE AND STIR IN YOUR 8 OUNCES OF COLD CARAMEL. WHISK UNTIL SMOOTH.  SET ASIDE TO THICKEN (SPEED THIS IN FRIDGE OR REHEAT IF TOO THICK)

VANILLA BEAN WHIPPED CREAM FILLING:  
• 2 tablespoons cold water
• 1 1/4 teaspoons unflavoured gelatin
• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar
• 1 vanilla bean, split lengthwise

1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream, powdered sugar, and vanilla bean seeds.  Beat on high to soft peaks.  Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.
Assembly
4. Take the first cake layer and place it on a cake plate. Spread a layer of ganache  over the cake.  Top with vanilla bean whipped cream.  Repeat in between each layer you use.  Chill cake.
5. Make ganache to pour on top:
6. Heat 1 c. heavy cream and pour over 8 ounces dark chips.  Whisk smooth and pour over cake!
7. Decorate with chocolate dipped Twinkies, chocolate dipped marshmallows or anything else you like! 

 CHILL FIRM BEFORE CUTTING!!!!!  
NOW, WHO WANTS TO LICK THE WHISK?

adapted from epicurious & portugesegirlcooks

 

TRIPLE LAYER CHOCOLATE CAKE FILLED WITH OREO TRUFFLES & PEANUT BUTTER CUPS & FROSTED WITH WHIPPED CREAM AND A CHOCOLATE GLAZE

THIS JUST MIGHT BE THE MOST AMAZING CAKE I HAVE EVER EATEN IN MY ENTIRE LIFE....AND TRUST ME, I HAVE EATEN A LOTTTTTTTTTTTTTTTTTTTTTTTT OF CAKE!

MY FRIEND AND I HAD A BLAST MAKING THIS TOGETHER. SHE HAD THE GENIUS IDEA OF PUTTING OREO TRUFFLES ON THIS LAYER. CAN YOU SEE WHY WE ARE FRIENDS? OH YESSSSSS!
YOU KNOW I JUST HAD TO HAVE SOME PEANUT BUTTER CUPS IN THERE, TOO! WE LEFT THE MINIS WHOLE....LOVE THE LOOK!

THE INSIDE SHOT...A BIT MESSY, BUT IT WON'T MATTER! YOU WILL BE TOO BUSY SWOONING OVER HOW SCRUMPTIOUS THIS IS!

READY TO BAKE YOURS?



Prepare Oreo truffles a day ahead to lay on one layer. Click here for the Oreo Truffle Recipe. The other layer will be filled with mini Reese's pb cups, left whole. For easier cake slicing, you may prefer to chop them.

Make cakes:

I sprayed three 9 inch pans with pam, lined with parchment and pam again. preheat oven 350.

4 cups granulated sugar

1 cup coca powder

4 cups all-purpose flour

1 tablespoon baking soda

½ teaspoon salt

1 cup buttermilk

1 tablespoon vanilla

1 cup (2 sticks) unsalted butter

1 cup canola or vegetable oil

2 cups water

4 large eggs

In a pot, melt the butter with the oil and water. In a mixer, combine sugar, cocoa, flour, soda, salt. Pour in the melted butter mixture. Add the eggs and buttermilk and mix until combined. Divide into 3 pans and bake approx 40 minutes.

Whipped Cream Filling and Frosting

4 cups chilled whipping (heavy) cream

1¼ cups confectioner's (powdered) sugar

Beat cream to soft peaks. Stir in the sugar and beat until stiff.

Chocolate Glaze:

4 ounces bittersweet chocolate chips

½ cup heavy cream

¼ cup Lyle's Golden syrup

2 teaspoons pure vanilla extract

1. Place the chopped chocolate in a medium bowl. Set aside.
   
   
2. In a pot, heat the cream until it is hot. Pour over the chocolate, stirring until the chocolate is completely melted. Add Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
   
   
3. Pour the chocolate mixture into a large pyrex measuring cup for pouring.

assembly: cake, frosting, truffle, more frosting, CHILL, then cake, frosting, pb cups, cake, and frost it all-then pour ganache all over the top and let it drip! fun!
RECIPE ADAPTED FROM THE PASTRY QUEEN...BUY HER BOOK HERE!
LINKING AT LADY BEHIND THE CURTAIN
LINKING AT BRU CREW
LINKING AT FOODIE FRIENDS FRIDAY
LINKING AT CHEF IN TRAINING

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