Recipes

So I have been into baking yummy cakes and cupcakes this year. I think I should post some of my favorites and their recipes so I have them all in one place. Plus others might want to try them. This is my all time favorite cake ever, and I mean ever!!! I got the recipe off of this blog, http://www.cheekykitchen.com

Here is a picture of the Mud Cake I made. I'm telling you so worth trying. Yum.....


This is a picture of the Conversations with a Cupcake Bloggers cake. And the Recipe. NieNie's Mud Cake Magnifique

with Chocolate Mascarpone Mousse & Ganache Bittercream

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8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder and add an additional 1/2 cup of flour). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
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Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone

In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.

Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar

In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.

Second Favorite Recipe

Ghirardelli Chocolate Winning recipe

Melt 2 sticks of butter
add 2 bars of 100% Ghirardelli chocolate bars till melted
Set aside to cool a bit.

Cream together:
5 eggs
3 Cups Sugar
1 tsp vanilla

Then add Chocolate Mixture
Finally add:
1 1/2 cups Flour
1 tsp salt

Consistency will be thick.
Put in angel food cake pan or cupcakes.
Add half of the batter then spread in the middle:
Toasted Pecans and Ghirardelli caramel or raspberry squares.
Last Put the remainder cake mix in pan or in cupcakes and bake at 350.
Top with powder sugar, favorite frosting or raspberry sauce.

Here are pictures of a couple of different ways I have topped them.

Raspberry sauce and
Vanilla cream filling

Vanilla Cream Filling
3 tbsp all purpose flour
1/2 cup milk (low fat is fine)
1/2 cup butter (or trans fat-free shortening)
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large zip lock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Cream Cheese and Chocolate leavesCream Cheese chocolate shavings and Belgian Truffles

I will post more of my favorites later. Enjoy!