Tag Archives: delicious

Chocolate Mmmousse

22 Jun

Get it? Mmmousse because it is so delicious you will be like “MMMMM.” Yeah.

Mmm... look at THAT

I needed a good dessert for a dinner party, and I must say that my first attempt at mousse was pretty much perfect. (There’s no room for humility here. It was that delicious.) Not like I can really claim much from it anyway – I followed Ms. Martha Stewart’s chocolate mousse recipe to a T. I cannot understate how amazing it was. I actually doubled the recipe so I would have it for two different occasions. But I will share the recipe below in its original dimensions, which would serve about 6 people for dessert.

Some mousses use raw eggs, and one thing I like about this recipe is that you cook the eggs. Makes me feel better. Raw – blech. I separated 4 eggs and then in a medium saucepan, I whisked together 4 egg yolks2 tablespoons sugar, and 3/4 cup heavy cream. I cooked it over medium heat for 7-10 minutes, until it thickened up to the point where it would stick to the spoon a bit (but don’t let it boil!).

While that cooked, I melted 8 ounces semisweet chocolate by heating it at 30 second intervals in the microwave and stirring well in between each session. I used some semisweet chocolate chips but didn’t have quite enough, so I added in pieces of random chocolate bars I had stashed around the apartment and in my purse. (That’s not weird, right?) When the egg mixture was done, I stirred in the melted chocolate and 1 teaspoon vanilla extract.

I strained the chocolate mixture through a fine mesh sieve to make sure no chunks stuck around. I popped the bowl of chocolate into the fridge to chill for a bit.

While the chocolate chilled, I worked on the whipping cream. I beat another 1 1/4 heavy cream in a medium mixing bowl with a hand mixer. I added 2 tablespoons sugar and continued beating. I was supposed to stop when it formed “soft peaks,” but the weird thing about whipped cream is that it looks not quite done forever and then BAM it’s suddenly past done. But it worked out okay. I mixed about one third of the cream into the chocolate mixture. Then the original recipe says to gently fold the rest of the cream into the chocolate. But I was having trouble getting it to mix evenly, so I ended up stirring somewhat vigorously, which broke down the too-whipped whipped cream perfectly. See? Worked out okay.

That's a nice looking glass you got there.

I scooped them into individual serving dishes, covered, and chilled them. Excellent presentation and more importantly, soooo delicious. (They need to chill for at least 30 minutes, and then Martha says it will last up to 3 days, though I ate mine a week later and was fine.)

Now just imagine that Ryan Gosling is holding that spoon offering you the most delicious mousse in the world. Mmmm.

ALT TEXT FTW.

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Chocolate, Chocolate, Chocolate Cake

20 Feb

This is my favorite cake ever. It has 3 different kinds of chocolate. And it may have more, depending on the variation you choose to make — I’ve had up to 5 before! And this cake is always a crowd pleaser, so if I’m heading somewhere new and not sure what people will appreciate, this is my go-to recipe. I’m a little worried about posting this one because it’s actually only semi-homemade, and I don’t want people to think I’m a slacker. But oh well — all my secrets shall be revealed here sooner or later. The pictures for this one are awesome, so I’m including quite a few more than usual. Compliments to the BF/amateur photographer. So feast your eyes, and I’ll go feast my belly.

I start off by moving the rack to the middle of the oven, pre-heating it to 350 F, and buttering a bundt pan. I like using a bundt for this particular cake for a few reasons: One, because it looks fancier without any extra effort. Two, it has a drizzle instead of a full icing, and I think that looks nicer on a bundt. And three, it’s pretty rich, and it’s easier to cut a bundt cake into smaller, neater slices than it is a round or sheet cake.

So after the prep, I dump almost all the ingredients rather unceremoniously into a large mixing bowl: 1 box devils food cake, 1 package chocolate instant pudding mix, 4 eggs, 1 cup sour cream, 1/2 cup warm water, and 1/2 cup vegetable oil.

Batter IngredientsI blend it with a hand-mixer on medium-low for 2-3 minutes. Then I fold in  1 1/2 cups semisweet chocolate chips, and once it’s well-mixed, pour it evenly into the bundt pan.

Mixing the BatterChips!Batter in the pan

I bake it for 45-50 minutes. The cake slightly pulls away from the sides of the pan, and it should pass the toothpick test. I let it cool it on a wire rack for about 20 minutes, and then remove it from the pan. If you don’t cool it long enough, it’s more likely to crack when you try to remove it. And if you’re having a hard time getting it to pop out of the pan, take a long wooden skewer and run it around the edge of the cake before flipping it over. This will loosen it up without cutting your cake or scratching your pan.

Plain cake
Once it’s completely cool, I add the ganache-y chocolate topping — the same one I put on top of the Banana Butterscotch-Chocolate Cake. The rule for this topping is a 2:1 ratio of chocolate to butter. So I melt about 1/2 cup semisweet chocolate chips and 1/4 cup (1/2 stick) of butter in 30-second intervals, stirring well in between. While it’s still warm and runny, I drizzle in back and forth over top the cake. As it cools, it will firm up but not harden.

DrizzleChocolate Chocolate Chocolate Cake

Not to toot my own horn or anything, but I just have to say it again: seriously, this is the best cake ever. The other reason I love this cake is because it’s sooo easy. There aren’t any silly rules about beating in eggs one at a time or anything like that. And aside from the sort-of long cooking time, it’s really quick and easy to throw together. Actually, I try to keep the ingredients for this on hand at all times in case I need a last-minute cake.

I also like that this cake is so versatile and easy to make your own. I’ve substituted the semisweet chips for milk chocolate chips. Once I did half semisweet and half white chocolate chips. You could get even more wild and crazy and use butterscotch or peanut butter chips, or maybe a caramel topping. I haven’t tried those yet, so if you do, let me know how it goes.

If you’re worried about it, it’s okay to swap light sour cream for regular sour cream. But if you’re honestly counting calories, that seems like a waste of time when it comes to this cake. I haven’t tried the whole swap your oil for applesauce thing, so I don’t know how that would work out with this particular recipe. If you try it, let me know!

Yum

Triple Chocolate Cake

Cake:

1 box devils foods cake mix
1 package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable or canola oil
1 1/2 cups semisweet chocolate chips

Topping:

1/2 cup semisweet chocolate chips
1/4 cup (1/2 stick) unsalted butter

Instructions:

Preheat oven to 350 F. Spray a bundt pan with cooking spray and set aside.

Add all the cake ingredients to a large mixing bowl. Blend with a hand-mixer on medium-low for 2-3 minutes. Fold in 1 1/2 cups chocolate chips. Pour batter into prepared pan.

Bake for 45-50 minutes or until an inserted toothpick comes out clean and the sides spring away from the edges of the pan. Let cool for about 20 minutes before inverting onto a platter. Top with chocolate ganache topping.

For topping, place 1/2 cup chocolate chips in a medium bowl. Chop butter into rough chunks and add to bowl. Microwave in 30 second intervals, stirring well in between each interval. Do not over-cook. Once thoroughly melted without any chunks, pour over top the cooled bundt cake. Let cool.

 

Best Chocolate Frosting Ever

17 Jan

I mixed up this chocolate frosting to cover some coconut cupcakes, and it is TO DIE FOR. It tastes like a chocolate bar turned into cream on top of a cupcake. I will mos def be using this for future baking projects.

With a hand mixer, I creamed 1/2 cup softened butter in a large bowl. I added in  2 1/4 cups powdered sugar and 3/4 cup cocoa. Then I added 1/4 teaspoon vanilla and blended in enough milk to make it a spreadable consistency — about 1/4 cup milk.

[UPDATE: I was making this with Betsy for a cake the other day, and she pointed out that I don’t read very well. Apparently I’ve been using ground sweetened chocolate, which is totally different than cocoa powder. As in, one has additional sugar, and one doesn’t. No wonder this frosting tastes amazing! It’s got about a million times more sugar than an average frosting. SOOO…. if you want a super delicious frosting that may induce diabetic shock, I recommend using Ghiradelli Sweet Ground Chocolate. 01/21/12]

DELICIOUS. This is just the classic version. To cover my coconut cupcakes, I decided they needed more of a coconut flavor, so I whipped up another batch…

Chocolate Frosting

CHOCOLATE COCONUT FROSTING: In this one, I substituted  1/4 cup coconut milk for the regular milk, and then stirred in 1/2 cup shredded coconut. Still mostly a chocolate flavor, with a slight hint of coconut. Perfect for my cupcakes!

Chocolate Coconut Cupcakes

How Sue Sees It:
All I have to say is: try this on EVERYTHING!