Cakes, Dessert

Dark Chocolate Heaven Cake

I am of the belief that you can never have too much chocolate, so this is heavenly to me. Chocolate Chocolate and more chocolate! You might need a glass of milk!

Dark Chocolate Heaven Cake

Dark Chocolate Cake:
3/4 cup unsweetened dark chocolate cocoa
1½ cups boiling water
2¼ cups flour
1½ tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
1½ cups sugar
3 eggs
1 tsp vanilla

Preheat oven to 350°. Spray two 9″ round cake pans and sprinkle with flour. Put cocoa in medium bowl, pour boiling water over, and whisk until smooth. Let mixture cool. Stir together flour, baking soda, baking powder and salt in separate bowl; set aside.

In large bowl with electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at time, then vanilla. Add flour mixture alternately with cocoa mixture. Divide batter evenly between the two prepared pans. Bake 25 to 28 minutes. Cool completely.

Chocolate Cream Filling:
2 1/2 Tbl flour
2 Tbl unsweetened dark cocoa
1/2 cup half-and-half
1/2 cup butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla

Whisk together flour, cocoa, and half-and-half in small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into small bowl; cover surface with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.

Beat butter and powdered sugar with electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream. Spread evenly on top of one layer of the cake (cut horizontally across top of cake if there is too much of a dome). Place second layer on top. Cover and place in refrigerator while making the frosting.

Dark Chocolate Buttercream Frosting:
1 cup butter, softened
3½ cups powdered sugar
1/2 cup unsweetened dark cocoa
4-5 Tbl half-and-half

Whip butter with electric mixer until light in color and creamy. Mix in powdered sugar, cocoa, and enough half-and-half to make your perfect frosting consistency. Whip thoroughly to make it light and creamy. Frost top and sides of cake.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cupcakes

Double Frosted Dark Chocolate Mint Cupcakes

It’s the beloved dark chocolate and mint combination! Everyone deserves a cupcake, go ahead, have one! Then, wrap some up and give them to your friends.

Double Frosted Dark Chocolate Mint Cupcakes

  Double Frosted Dark Chocolate Mint Cupcakes 2      Double Frosted Dark Chocolate Mint Cupcakes 3

Dark Chocolate Cupcakes:
3/4 cup butter, room temperature
2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour
2/3 cup unsweetened dark cocoa
1 tsp baking soda
3/4 tsp baking powdered
1/2 tsp salt
1½ cups milk

Preheat oven to 350°. Prepare cupcake pans with cupcake liners (24). In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla, mix well. In another bowl, stir together flour, cocoa, baking soda, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk, mix until well combined. Scoop cupcake batter into prepared cupcake pans, filling each cup about 3/4 full. Bake 20 minutes. Cool completely before frosting.

Mint Frosting:
1/2 cup butter, room temperature
2 cups powdered sugar
2 Tbl milk
1/2 tsp mint extract
2-4 drops green food coloring

Whip butter with electric mixer until light and creamy. Add powdered sugar and milk; whip. Add mint and green food coloring, mix well. Frost completely cooled cupcakes.

Dark Chocolate Frosting:
1/2 cup butter, room temperature
1/3 cup unsweetened dark cocoa
2 cups powdered sugar
3-4 Tbl milk

Whip butter with electric mixer until light and creamy. Add cocoa, powdered sugar and milk; whip. Spoon frosting into piping bag with desired tip and pipe on top of mint frosting. Garnish with sprinkles or chopped Andes Mints if desired.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Dark Chocolate Nutella Brownies

Sunday evening and we want a little something sweet and chocolatey.  Delicious moist dark chocolate brownies with creamy Nutella swirls.

1/2 cup butter, melted
1 cup sugar
1 tsp vanilla
2 eggs, beaten
1/2 cup flour
1/3 cup dark chocolate unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 cup Nutella

Preheat oven to 350°.  Spray  8″x8″ square pan with nonstick spray.  In large bowl, mix melted butter, sugar, and vanilla.  Stir in eggs until well combined.  In small bowl, whisk together flour, cocoa, baking powder, and salt.  Beat dry ingredients into butter mixture by hand until well combined.  Pour into prepared pan.  Drop spoonfuls of Nutella over top of batter then use a knife and swirl into brownie batter.  Bake 20 to 25 minutes.  Cool completely then cut into squares.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.