Chocolate cake


Chocolate Cake

  • Servings: 12
  • Difficulty: easy
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I think Chocolate is one of the most loved sweets on earth, I am not that big of a fan…(I know everyone thinks I am crazy) but let me tell you I surprised myself after I tasted my own creations…this chocolatey cake is one of the best cakes I came up with and everyone agrees with me…

For every birthday at the office I ask everyone what kind of cake should I make! and all of my co-workers agrees on this chocolatey goodness of a cake and I always deliver.

I made this cake for a birthday celebration at the office few weeks ago and the only thing I forgot to do is to take a picture of it after we cut the first piece, I guess we were too excited to eat it….

A lot of the recipes I create I like to keep to myself in my recipe notebook! but I am posting this devilish, delicious and chocolatey cake for everyone who asked for it and because I promised a lot of people that i will, here it is…

preheat oven to 350

Spray two 9 inch cake pans with nonstick baking spray and line the bottom with parchment paper and set a side.

2 cups all-purpose flour

1 3/4 cups sugar

1 2/4 tsp baking soda

1/2 tsp baking powder

1 tsp fine salt

2/3 cup unsweetened cocoa powder

1 1/2 sticks of butter at room temperature

1 cup warm water

1 tsp vanilla extract

3 large eggs at room temperature

1/8 tsp ground vanilla powder

1 tbsp dry instant coffee

1/2 can of ready made sugar free chocolate frosting

1/2 can ready made sugar free cream cheese frosting

1/4 to 1/2 cup milk

1 cup strawberry preserves

In a bowl of a stand mixer fitted with flat beater attachment, beat butter and sugar until its creamy, about two minutes.

Add eggs one at a time mixing well after each addition.

Add vanilla extract and vanilla powder.

In a separate bowl sift flour, cocoa powder, baking powder, baking soda, salt and instant coffee.

On low speed add the dry ingredients in thirds alternating with the warm water.

Mix well for one minute.

Equally divide the batter into the prepared pans and bake for 35-40 minuets or until toothpick comes out clean.

Cool the cakes in pans for 15-20 minuets, remove from the pans and cool completely.

In a bowl of a stand mixer fitted with the whisk attachment add the chocolate and cream cheese frosting, turn mixer on to low speed and whip for a minute to combine, while the mixer on drizzle the milk slowly and whip for two minutes, stop drizzling the milk once you like the consistency of the frosting,I used about 1/4 of cup.

Trim the top of each cake about an inch and half off (save the trimming for later–check out this post Chocolate birthday cake).

Place one of the cooled chocolate cakes on your serving plate after covering the side of the plate with parchment papers, place the cake upside down having the flat bottom up, add the strawberry preserves and spread evenly, place the second cake on top and spread some of the frosting all over the cake as a first coat.

Chill the cake in the refrigerator for 15 minuets, after the cake is cooled continue frosting it to whatever design you choose.

I did the swirl design by covering the entire cake with the frosting and by using an offset spatula I moved my hand in a halfway turns and that was it… it looked so scrumptious! Carefully remove the parchment papers and wipe the plate with clean damped kitchen towel.

Notes:
For all my cake baking I use bakery aluminum cake pans, they are the best to use for the best results, I don’t use the dark nonstick kinds because I think they don’t bake cakes evenly.

I choose the sugar free frosting so the cake won’t be overly too sweet, if you prefer you could use the regular ones or make your own and that’s what I normally do but I was too lazy to make it from scratch that night so I had to be creative and used up the two halves cans of frosting I had on hand!

Enjoy!

Chocolate birthday cake


Tomorrow we have two birthdays at the office, so i am making my delicious chocolate cake…

Everyone loves this cake, it’s so chocolaty and moist..

I been making this chocolate cake since I was in high school, every time I baked it my brothers and sisters went crazy over it!

This time I topped the cake with homemade cranberry jam and buttercream frosting, two layers of cranberry jam and two layers of chocolate buttercream frosting…

First I did the crumb coat and I let it set in the fridge for half hour for the frosting to set a little, after half an hour I did a second coating to finished it off…

This is a homemade cake so I was not really worried about mastering the decorating part, the only concern I had is how would it taste… so a simple swirly wiggly touches with the offset spatula and I was done!

I was creative with the leftover crumbs, I lined a small cake pan with parchment paper for easy left, folded the sides and held them with a metal office clips…

Pressed the leftover crumbs in to the pan and made it in to a small cake, also I had a leftover frosting and I always have sprinkles in my pantry…

Frosting a little sprinkles and a mini cake was born for the little ones in my life to enjoy, well at least one of them was present at that moment!

Winter is coming


I love everything about winter!

I love the clothes and how crisp and clean the air….

I love the smell of delicious cookies baking in the oven doing winter, it makes the house smell like haven….

Chocolate-Puffs


Chocolate-Puffs

  • Servings: 6
  • Difficulty: easy
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I am not a chocolate lover; my kids take after their dads, for me it has to be a delicious dessert in order for me to enjoy chocolate! Also I am not a lover of overly sweet desserts… However, with these Puffs filled with all this ooey gooey chocolaty goodness, won me over today when I made them…

I had a package of whole-wheat Puff pastry squares and I did not know what to make with them, I have made them with cheese most of the time and they are absolutely, amazingly delicious, but I wanted to make a sweet treat, so I came up with this one.

I choose dark chocolate, and dusted it with sugar free powder sugar so my husband will be able to eat some of these delicious puffs.

These chocolaty puffs could be prepared quickly to serve after dinner or at any gathering.

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Preheat oven 375

Line up a cookie sheet with parchment paper and set aside.

In a small bowl, beat the egg with water and set aside.

.1 package of whole-wheat puff pastry, 22 oz. thawed overnight in the refrigerator

.1 bag dark chocolate morsels

.1 egg

.1 tbsp. water

.1/4 cup sugar free powder sugar

Roll out each square of puff pastry in one direction to create a 1/2 inch thick long sheet, cut to two strips.

In each strip line up 10 chocolate morsel length wise, roll the pastry tight and making sure all the chocolate covered.

Repeat until all the puffs are used.

Line up in on cookie sheet leaving 2 inches space between them.

With pastry brush, lightly brush the puffs with the egg wash.

Bake for 25-35 minutes.

Let the puffs cool in the pan for 5 minutes, dust with powder sugar and arrange on serving platter. Enjoy!

Chocolate chip muffins-sugar free


chocolate chip muffins

  • Servings: 6-12
  • Difficulty: easy
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Chocolate chip is just delicious and heavenly on its own, but can you imagine a muffin filled with ooey gooey melt in your moth chocolaty goodness? it is just amazing.

These muffins are not your average sugar free muffins, one bite and you are hooked on the irresistible taste of the filled morsels.

The dark chocolate morsel were filled with Cherry filling and this was the first time baking with it, and it turned out delicious and added just the right flavor to the muffins. I will be using them again for sure!

I guarantee you will not eat just one or two or three :)!

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.1 bag 9 oz filled baking morsels

.1/2 cup brown sugar substitutes

.1 stick of butter

.1/4 cup low-fat milk

.1 1/2 cup all-purpose flour

.1 tsp. baking soda

.1 tsp. baking soda

.1/4 tsp. salt

.1 tsp. vanilla

.1 large egg

Preheat oven 375

Line muffin pan and set aside.

In a stand mixer bowl, add butter and brown sugar substitutes and cream well until the butter is fluffy and the sugar dissolved.

Add egg and mix until incorporated, add Vanilla.

Sift flour; add baking powder, baking soda, and salt.

On low speed, add flour mix in thirds alternating with the low-fat milk.

With an ice-cream scope, fill muffin liner all the way up and bake for 18 minutes or until toothpick comes out clean.

Cool in the pan for 10 minutes, remove to cooling rack, and cool completely. Enjoy!