Classic Chocolate Cake

During my elementary school years, I could always count on coming home to a snack and a glass of milk in the afternoon. We had a snack drawer, which evolved into a healthier snack drawer over time, then eventually ceased to exist as we got older and more in tune with nutrition. But back in the snack drawer’s glory days, we also kept one Entenmann’s treat on the counter at all times. At the dawn of our family snack habit it was the yellow cake with chocolate frosting, or the full blown chocolate cake with chocolate frosting. That gradually morphed into chocolate cake with marshmallow frosting because we wanted to *shake things up*.

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Beautiful, silky frosting

The other day I had a craving for chocolate on chocolate cake with a cold glass of milk. Truth be told, I’ve just been craving milk in general and I think making a cake seemed like the perfect excuse to drink more of it without causing any suspicion. Conveniently, a few days before my mom’s birthday, she asked me to make her cake. “What kind”, I responded, silently hoping that she would tell me to pick. Which she did. Chocolate on chocolate it was.

I found this recipe on a blog called Add a Pinch. I adjusted it slightly; I used instant coffee powder instead of espresso powder, so I diminished the amount in the frosting. If you like your chocolate frosting to err on the side of mocha, feel free to add a touch more.

INGREDIENTS:

For the cake:

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder (I used Hershey’s)

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon instant coffee powder

1 cup whole milk

½ cup vegetable or canola oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

For the frosting:

1½ cups butter (3 sticks), softened

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup whole milk

2 teaspoons vanilla extract

1/4 teaspoon instant coffee powder

DIRECTIONS:

For the cake:

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray.

Add flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee powder to a large bowl. Whisk through to combine.

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Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed with an electric mixer until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Slice off any uneven tops if you wish. Normally I do, but with this cake the domed top can give it a nice homemade charm.

For the frosting:

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

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Cute baby sticks of butta.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

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I love how the rainbow sprinkles pop against the milk chocolate!

Assembly:

Frost the cake. Throw some sprinkles on there. Stand back, admire. Eat. Maybe one more slice.

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There’s nothing like decade-old birthday candles

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Imagine that with a cold glass of milk… yes, please.

 

Dino Oreo Truffles

To most people, this past Saturday was the Fourth of July. But to me, it was my nephew’s third birthday party. (And also the Fourth of July; it’s one of my favorite holidays). Last year his birthday was Sesame Street themed, so I made sugar cookies with Cookie Monster and Big Bird faces on them. This time around it was dino themed, and I initially had no idea what to make. I perused Pinterest for recipes, but mostly found complicated fondant* cakes and cake pops, which I wasn’t in the mood to experiment with. Also, it seems there’s a divide in dino party concepts: some are scarier and more Jurassic Park-like, while others are more cartoonish and friendly.

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^Cookie Monster cookies from last year^

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^Big Bird cookies… a little sadder looking than their Cookie Monster counterparts^

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Finally, I came across a picture of some dino cake pops that I realized I could make using an Oreo truffle recipe that I use every Christmas. As with most Pinterest recipes, mine didn’t come out exactly how the originals looked, but they’re still very cute, if I do say so myself. Over time it’s occurred to me that unless your family is brimming with Martha Stewarts and Julia Childs, whatever you make will probably be impressive to everyone, even if it’s not one hundred percent perfect. So, relax. Make what you want to make. Try something that’s a little out of your comfort zone; make the dino truffles. And if they come out poorly, eat the evidence.

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I think this recipe, if we can even call it that since it’s really a rough outline of what I did and in what order, makes about 14-16 dinos. Mine were on the large side, so if you want to make more with the same amount of ingredients, just form the heads to be a little bit smaller.

*Fondant is basically equivalent to the f word in my family. Every time we watch “Cake Boss” and Buddy uses fondant (which he always does) my family screams, “ew! Not the fondant, it’s so dry!”

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INGREDIENTS:

1 package Oreos (I used regular Oreos since I needed to use white chocolate, but if you’re using milk or bittersweet chocolate I recommend trying mint oreos)

1, 8 oz. bar cream cheese, room temp.

1/2 regular sized bag of M&M’s

1, 12 oz. bag of white chocolate chips

1 tbsp. black frosting

Blue food dye

Brown sprinkles

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DIRECTIONS:

Put the oreos into a Ziploc bag and seal tightly. Put on a cutting board, and whack with a meat pounder until crushed into small bits. I used a hammer since I just moved into a new apartment and was not successful in stealing my mother’s meat pounder while packing. Once the Oreos are adequately crushed, carefully pour them into a medium-large mixing bowl. Add the cream cheese and mix with a spoon or your hands until combined.

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Cover a baking sheet with wax paper. Roll the Oreo mixture into balls a little bit smaller than ping pong balls. Use your best judgment. Then, roll a much smaller ball for each large one, and stick the smaller ball into the side of the larger one. This will be the dino’s nose, so make sure it’s firmly packed onto the head, or it will come off when you’re coating them in chocolate. Also, try to flatten the smaller ball a bit so that it looks more like a nose. Put each complete head on the wax paper tray.

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Once you have as many complete heads as you’d like, place the baking sheet into the freezer for at least an hour, or overnight.

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Using a toothpick, dot the flat side of 36-40 white chocolate chips with black frosting– these are the eyes. I made a few extra since I knew a couple would probably come out wonky. When my roommate saw the eyeballs on the dinosaurs she said, “some of these are gonna go extinct sooner than others”. Case and point.

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Melt about half of the white chocolate in a microwave safe bowl, 30 seconds at a time on high, stirring in between. White chocolate takes a little bit longer to melt than milk, and also hardens more quickly. As soon as it’s adequately melted, add the blue food dye. You can add as little or as much as you’d like; mine was sort of baby blue, but I think a darker, more neon blue would have looked even better.

Once your chocolate is blue, pick up an Oreo head and gently paint it with the chocolate using the backside of a metal teaspoon. Don’t worry about getting the bottom, or making the chocolate perfectly smooth. Once it’s sufficiently coated, put the dino back on the tray, and stick on a row of M&M’s (these are the spikes of the dinosaur) from the top of the head to the base of the neck. Add the white chocolate chip eyes just above the nose, then add two brown sprinkles to the flat protruding part of the nose, giving the dinosaur nostrils. Repeat with remaining dino heads.

You can put each dino in a cupcake liner for an easy cleanup, or put them directly on a serving tray. I cut up some green peeps in an attempt to make grass, but it wound up looking more like tentacles, according to my friend Emily who came over to help.

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^Emily helping/dancing/hair whipping.^

The white chocolate will harden on its own, so no need to freeze the dinos again. But, remember to refrigerate them if you’re not serving them immediately, as they do contain cream cheese.

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^My scrumptious nephew. He called the M&M’s “dinosaur hair”.^

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Enjoy!

Leslie

Julia Child’s Chocolate Mousse

Julia Child. What a woman. People are often put off by her recipes because they’re complex and time consuming. But, when I follow her instructions to a T, I know that whatever I’m making will turn out fabulously- and that can’t be said of many cookbook authors. Also, the Parisian life she shared with her husband Paul is decadent in and of itself. When I’m standing over a chilled metal bowl whisking ferociously, I sense that I’m partaking in some small piece of that romantic, chocolate laden experience.

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I’ve made a few chocolate mousses before, and none hold a candle to Julia’s (Mrs. Child’s? I feel like she wouldn’t have let me call her by her first name). Some have turned out too airy; I don’t think chocolate mousse should be the same consistency as my Paul Mitchell hair volumizing mousse. Mousses that are too airy also tend to be too sweet and not very chocolatey. WHO WANTS THAT BS?! Not I.

I’m always a little hesitant to make recipes that feature raw eggs, but true chocolate mousse really can’t be made without this addition. Since I made this batch for a tea party, I let the guests know before serving the mousse so that they could decide for themselves if they wanted to be daredevils and eat it, or play it safe and miss out on a helluva good chocolate experience.

Though the original recipe comes from Mrs. Child’s masterpiece, Mastering the Art of French Cooking, I used the version posted on famed food blogger David Lebovitz’s site.

David’s adapted recipe: http://www.davidlebovitz.com/2008/05/perfect-chocola/

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INGREDIENTS:

6 ounces bittersweet chocolate, chopped

6 ounces unsalted butter, cut into small pieces

1/4 cup strongly brewed coffee

4 large eggs, separated

2/3 cup, plus 1 tablespoon sugar

2 tablespoons dark rum or apple juice (I used apple juice since I was out of rum)

1 tablespoon water

pinch of salt

1/2 teaspoon vanilla extract

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DIRECTIONS:

Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

Fill a large bowl with ice water and set aside.

In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

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In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.IMG_0523

Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

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Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. Cover with plastic wrap so that a skin doesn’t form.

The mousse can last in the refrigerator for up to 4 days. Garnish with mint, or a caramel shard before serving.

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Enjoy!

Leslie

Coffee Kahlua Brownie Bites

Every Christmas, I bake the same three types of cookies: chocolate chip, sugar, and oatmeal butterscotch. Though I love these cookies and the memories that come with them, I also like to try a few new recipes every year. My friend Casey is hosting a wine and fondue tasting party tomorrow night, which gave me the perfect excuse to make these mini brownies. Because they’re miniature, they’re perfect for entertaining or bringing to a friend’s house. They also make you feel like a giant that’s eating normal sized brownies, so that’s a plus. The original recipe (Better Homes and Gardens) actually calls for creme de menthe, but I have a giant bottle of Kahlua in my cabinet so… these are now coffee and Kahlua brownies.

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I kept the proportions the same as they were in the original recipe. But, if you want a strong Kahlua flavor in your frosting, add more, a half tablespoon at a time, after the first two tablespoons have already been blended. If the frosting becomes too thin, compensate by gradually adding more confectioners sugar.

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INGREDIENTS:

BROWNIES:

1/2 cup butter

3 oz. bittersweet chocolate chips

1 cup sugar

2 eggs

1 tbsp strongly brewed coffee

1 tsp vanilla

2/3 cup all purpose flour

1/4 tsp baking soda

1/8 tsp salt

FROSTING:

1/3 cup butter, softened

2 oz. cream cheese, softened

2 cups confectioners sugar

2 tbsp Kahlua

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DIRECTIONS:

BROWNIES:

Preheat oven to 350 degrees. Line an 8x8x2 baking pan with foil, extending the foil over the edges of the pan. Spray with non-stick baking spray. Set aside.

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In a small saucepan, cook and store butter and chocolate over very low heat until melted. Let cool slightly.

Stir sugar into cooled chocolate mixture. Add eggs one at a time, beating with a wooden spoon after each until just combined. Stir in coffee and vanilla.

In a small bowl stir together flour, baking soda, and salt. Add to chocolate mixture and stir briefly until it looks uniform. Spread this batter into the baking pan. Bake for 30 minutes. Place pan on a wire rack and let cool completely.

Lift the foil and brownies out of the pan. Cut brownies into roughly 49 small squares. Set aside.

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FROSTING:

In a medium bowl, beat butter and cream cheese with an electric mixer on medium speed until smooth. Beat in 1 cup of confectioners sugar, then beat in Kahlua. Add the second cup of confectioners sugar.

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ASSEMBLY:

Using a spatula, spoon frosting into a piping bag fitted with a star tip. Pipe a dollop of frosting onto each brownie bite. Store in an airtight container in the refrigerator for up to three days.

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Enjoy!

Leslie

Triple Chocolate Fudge Cookies

I’ve been posting a lot of recipes involving classically autumnal flavor profiles (i.e. cinnamon, pumpkin, and nutmeg), so I decided to go the chocolate route for a change. The name of these cookies might seem a bit overdone, but there’s so much chocolate involved that it somehow feels appropriate. This recipe, which comes from the scrumptious food blog Baker By Nature, popped up on my Instagram feed a few days ago, and I haven’t been able to shake the memory of seeing so much chocolate enveloped in one cookie.

And now, the dilemma: I’ve been mildly attempting to eat more healthily, and I knew that making these cookies wouldn’t help in my feeble endeavors for obvious reasons. I needed to make them, eat one or two (or three or four, let’s be honest), and then get them out of the house as soon as possible. And then I remembered: my church has a coffee hour in between services, so once in a while I bring baked goods to serve there. What a perfect opportunity to get rid of these cookies! Again, after I test them.

Each batch only makes a dozen cookies, but they’re so big that it’s not chintzy to cut them up before serving them if you don’t feel like doubling it. I would have tried making them smaller, but since it’s a new recipe I decided against meddling with the cooking time.

Original Recipe: http://bakerbynature.com/soft-batch-double-chocolate-fudge-cookies/#more-19665

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INGREDIENTS:

1 cup semi-sweet chocolate chips

2 tablespoons unsalted butter

1 cup + 3 tablespoons all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup + 2 tablespoons packed light brown sugar (6 tbsp total)

2 large eggs, room temperature

2 tablespoons heavy cream

1 and 1/2 teaspoons vanilla extract

1 cup milk chocolate chips, to be mixed in to the batter

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DIRECTIONS:

Preheat oven to 325 degrees.

Line two large baking sheets with parchment paper, and lightly grease or spray with non-stick spray (remember, these cookies are fudgey!).

Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Be sure you don’t overcook the chocolate, as this will cause it to thicken and be harder to fold into the batter. Set aside.

In a small-medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a separate medium-sized bowl whisk together the sugars, eggs, heavy cream, and vanilla.

Add the dry ingredients into the wet ingredients, and stir to combine – be wary of over-mixing, as this will make the batter too stiff.

Fold in the melted chocolate/butter and the milk chocolate chips into the batter, stirring only until everything is combined evenly.

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Scoop 1/4 cupfuls of the batter on the prepared baking sheets (do not try rolling the batter into balls with your hands… you will have a handful of melted chocolate), place pans in the oven, reduce heat to 300 degrees, and bake for 18-20 minutes. You can tell that they’re done because they will have a slight pearlescent sheen to them, due to the egg yolks.

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Allow cookies to cool for at least on hour on the baking sheets… truth be told, I snuck one before they were finished cooling, and it was totally fine, but if you have to transport them or are afraid of breaking them, I suggest waiting the full hour.

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Enjoy!

Leslie

Pumpkin Chocolate Chip Cookies

IT’S HERE, IT’S FINALLY HERE!!! Autumn, my one true love, has arrived. And you know what that means: cinnamon, cloves, nutmeg, roast chicken and vegetables, garlic mashed potatoes, butternut squash, acorn squash, turnips, cranberries, pears, and last but not least, pumpkin. Come fall all of the usual suspects, even chocolate chip cookies, get an autumn injection in the form of a pumpkin twist.

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As much as I love most things pumpkin (I would say all, but you can never be sure of what’s out there), I hadn’t thought of adding pumpkin to something as classic as the chocolate chip cookie. I’m always wary of tampering with things that are good as they are. However, I recently saw mention of pumpkin chocolate chip cookies on Taylor Swift’s tumblr, and was immediately intrigued. She attributes her favorite recipe for the treat to foodnetwork.com. Although she says that she prefers using semi-sweet chocolate chips, the recipe recommends milk chocolate, so I went with that option. The end result is fabulous; the cookies are reminiscent of pumpkin pancakes in both texture and taste. Just make sure you mix in the chocolate chips thoroughly, or the morsel-free batter will spread too much when baking. Original Recipe: http://www.foodnetwork.com/recipes/pumpkin-chocolate-chip-cookies-recipe.html

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INGREDIENTS:

1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 cups (12-ounce bag) milk chocolate chips, not semisweet

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DIRECTIONS:

Preheat the oven to 350 degrees. Line 2-4 cookie sheets with parchment paper for an easy clean up.

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Using an electric mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips (remember to stir thoroughly!). Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets.

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Bake for 15 to 20 minutes, or until the cookies are browned around the edges, and the cookies are a deep gold. Remove the cookie sheets from the oven and let them rest for 2-4 minutes. Carefully take the cookies off with a spatula and cool them on wire racks.

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Enjoy!

Leslie

Kahlua Coffee Chocolate Cake

Kahlua Coffee Chocolate Cake: it’s a mouthful to say and to eat. Sometimes I bake for a specific reason, like a special occasion or a family gathering, but there are also times when I just bake for the sake of trying a new, enticing recipe. I’ve had my eye on this recipe, which I found on the beautiful bakersroyale.com, for a while now. And by a while, I mean 3 or 4 days, but those few days felt like a month. How could you see this cake and not want to make eat it immediately?

As fabulous as the recipe looked, I didn’t want to make an entire two layer cake for fear of eating an entire two layer cake by myself. So, I halved the cake recipe. I kept the buttercream recipe the same since I’m a fan of heavy frosting. I did have some leftover, but I never have a problem with surplus frosting. Since most of you would probably rather have a two layer cake to show for your labor, I have kept the cake proportions as they were in the original recipe. However, I did leave out the hazelnuts for allergy purposes.

Once I finished making the cake (and ate two slices), I actually brought it to my best friend’s house for her family to enjoy (especially Uncle Tony!). It also happened to be our 10th Friendiversary… yes, we celebrate the day that we became friends.

Original recipe: http://www.bakersroyale.com/cakes/kahlua-crunch-cake/

INGREDIENTS:

CAKE:

5 oz. dark chocolate

2 ¼ cup all-purpose flour

½ cup Dutch-process cocoa powder

1 tsp. baking powder

¼ tsp. baking soda

¾ buttermilk

¾ cup brewed coffee, cooled slightly

1 tsp. vanilla extract

½ cup unsalted butter, softened

1 ½ cups sugar

½ tsp. kosher salt

4 large eggs

1/3 cup Kahlúa

FROSTING:

6 oz. dark chocolate

1/3 cup Kahlúa

¼ cup heavy cream

½ cup confectioners’ sugar

1 cup (2 sticks) of unsalted butter, softened

DIRECTIONS:

CAKE:

Preheat oven to 350 degrees and spray the bottom of 2 8-inch cake rounds with baking spray.

In a heat-proof bowl, microwave the chocolate on high power in 20-second intervals until melted; stir between intervals. Let cool slightly.

Whisk together flour, cocoa powder, baking powder and baking soda in a bowl; set aside. In another bowl, whisk together buttermilk, coffee, Kahlúa and vanilla; set aside.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt at medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at time until fully incorporated. Turn mixer speed down to low, in 3 alternating batches beat in the dry ingredients and the wet mixture, scraping down the side down the bowl as needed. Fold in chocolate.

Pour batter into prepared pans and bake for 40 minutes, or until wooden skewer inserted in the center comes out free of wet batter.  Let the cake cool in pan for 20 minutes. Remove and transfer cake to a wire rack. Using a wooden skewer or a long tine fork, poke holes in the cakes and brush Kahlua all over cakes.

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FROSTING:

In a heat-proof bowl, microwave the chocolate on high power in 20-second intervals until melted; stir between intervals. Let cool slightly. Cooling the chocolate is imperative; if it is too hot, it will separate from the butter when you mix it.

Transfer chocolate to a stand mixer fitted with the whisk attachment and on medium speed beat in Kahlúa and heavy cream. Beat in confectioner’s sugar.

Turn mixer speed to high and add butter in two tablespoons at a time and beat until the frosting is thick and creamy.

ASSEMBLY:

Transfer chocolate one cake layer to a serving platter or cake stand spread frosting on top. Place second layer on top and spread frosting on top and sides of cake. Garnish as desired: I recommend using turbinado sugar or dark chocolate bits.

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Enjoy!

         Leslie

Cappuccino Confetti Cupcakes

I met one of my best friends when I randomly moved into her apartment two years ago. Her birthday was only a few weeks after I had moved in, and I had no idea what to get her as a gift since I hardly knew her.  I felt that it would be awkward to spend a lot of money on the gift (again, we had just met). Then it hit me: when in doubt, bake. Baking allows you to show how much you care by putting a lot of time, rather than money, into a present. I made her these cappuccino cupcakes, which went over VERY well; like I said she’s now one of my best friends.

The recipe for the frosting comes from The Sweet Little Book of Cupcakes, which is written by the good people of Sweet Cupcakes in Boston, and is my go-to when I need a one of a kind frosting flavor. I chose to use a chocolate box mix for the cake part; the cake recipes in this book, though flavorful and unique, are a lot denser than I like my cupcakes to be. I prefer a lighter, airier, texture.

Buy The Sweet Little Book of Cupcakes here: http://www.amazon.com/Sweet-Little-Book-Cupcakes/dp/1441303510/ref=sr_1_1?s=books&ie=UTF8&qid=1406994862&sr=1-1&keywords=sweet+little+book+of+cupcakes

INGREDIENTS:

One box chocolate cake mix

1 cup, plus 2 tbsp room temperature cream cheese (I suggest taking it out of the refrigerator at least 30 minutes before you start working)

6 tbsp unsalted butter, room temperature (ditto)

4 cups confectioners sugar

2 1/4 tsp cinnamon

2 1/4 tsp vanilla extract

2 1/4 tsp coffee extract

Round rainbow sprinkles

*Please note that this frosting recipe makes more than enough frosting for 24 cupcakes when frosted generously.

DIRECTIONS:

Prepare the box cake using the provided cupcake instructions.

Beat the cream cheese and butter until creamy. If you are using an electric mixer, use it on medium speed.

In another bowl, sift the confectioners sugar and cinnamon together.

Add the confections sugar and cinnamon mixture into the cream cheese mixture one cup at a time while beating on low speed.

Add the vanilla and coffee extracts.

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Keep the mixer on low speed for a few minutes, then switch it to medium speed until the frosting reaches its desired consistency. If you are mixing by hand, as I did, simply alter the speed at which you’re mixing.

Insert frosting into a piping bag, and pipe onto cooled cupcakes one at a time. Sprinkle round rainbow sprinkles on top. Be wary of putting on too many sprinkles, as this type is crunchy.

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Enjoy!

Leslie