Tiramisu and Chocolate Mousse Layer Cake

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“Happiness is knowing there is cake in the oven”

Who likes tiramisu? Mascarpone frosting? Chocolate Mousse? Chocolate Ganache?? If you like at least one, or all of these – you will love this cake! This is a little 6-inch cake, perfect for your little birthday needs.

Tiramisu Cake (2 6-inch cakes)

4 eggs, separated

1/2 cup +2tbsp sugar

1/4 cup espresso

2/3  cups flour

1/2 tsp baking soda

Pinch of salt

Preheat oven to 350 degrees F. In a large bowl, beat egg yolks with electric mixer and half of the sugar. When frothy, add in 1/4 cup of cooled espresso. Continue mixing until it thickens and color becomes off-white. Meanwhile, in the bowl of a stand mixer, beat egg whites until frothy and then add in  the rest of the sugar. Beat until you get stiff peaks. Fold the egg whites into the yolks. In a separate bowl combine the dry ingredients. Sift dry ingredients into the egg mixture until you do not see any loose flour. Do not over mix. Spoon batter into two well-buttered baking pans and bake at 350F for about 15 minutes. Remove from oven – cakes should spring back when touched (this is a sponge cake). Let cool completely.

Mascarpone Frosting

8 oz mascarpone cheese

1 cup powdered sugar

1/2 tsp vanilla

1/2 tsp Kahlua

2-3 tbsp. heavy cream

In the bowl of your stand mixer, combine cheese and powdered sugar until thickened, add vanilla, Kahlua, and heavy cream and mix well. Refrigerate frosting until ready to use.

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Chocolate Mousse

1.5 tbsp water

1.5 tbsp sugar

1.5 egg yolks

4 oz semi-sweet chocolate

2/3 cup heavy whipping cream

Combine water and sugar in saucepan over medium heat until boils and becomes a bit thicker. Remove from stove and turn off heat. Meanwhile, beat egg yolks in a large bowl until frothy and then add in the sugar mixture while whisking. In a separate bowl, microwave the chocolate until it melts, in about 30 second intervals. Combine the slightly cooled chocolate with the egg-sugar-water mixture. In a stand mixer beat the cream to soft peaks. Fold this into the chocolate-egg mixture.

Chocolate Ganache (make after cake is assembled)

4 oz semi-sweet chocolate

¼ cup heavy whipping cream

Heat cream on stove until it starts to just bubble a bit. Turn off the heat and remove from the stove, pour over the chocolate in a separate bowl. Mix until combined and smooth.

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Assembly

Place 1 tiramisu cake into a 6-inch springform pan, and line the sides of the pan with an acetate cake collar. Spread the chocolate mousse out evenly over the tiramisu cake layer in your cake pan and refrigerate for 3-4 hours. Remove from refrigerator and remove side of cake pan as well as acetate collar. Spread a thin layer of mascarpone frosting over the mousse layer, and then top with second tiramisu cake layer. Now frost whole cake with mascarpone frosting (this is thinner than a buttercream frosting, and the cake will appear somewhat “naked” frosted, but you will still have the great mascarpone taste – don’t worry!) Now make the chocolate ganache and let it cool a bit. Pour over the cake evenly with a spoon, and top with desired fruits/meringues/berries. Enjoy!

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Jack O’ Lantern Pumpkin & Chocolate Halloween Cake

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“There is magic in the night…when Pumpkins glow by moonlight”

Just wanted to do a quick little post to help you out if you’re still looking for something to bake on Halloween. This is a layered cake, made with two layers of chocolate cake, and two layers of pumpkin cake, filled with cream cheese frosting, and covered with buttercream frosting and candy ganache. The chocolate and pumpkin play great off of each other, and the cake looks amazing when you cut into it with those contrasting colors.

Pumpkin Cake

1 cup flour

1/2 cup white sugar

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pumpkin pie spice

pinch of salt

1/2 cup butter, melted

2 eggs

1/2 cup buttermilk

7.5 ounces (1/2 can) pumpkin puree

Preheat oven to 350F and butter two 6 inch springform pans. Whisk together first 6 ingredients in a large bowl. Set aside. Mix together butter, eggs, and buttermilk in your stand mixer. Add in the dry ingredients in 4 parts. Next mix in the pumpkin puree. Split between pans and bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

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Chocolate Cake

1 1/4 cups flour

1 1/2 cups sugar

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 cup vegetable oil

1/2 cup milk +1/2 tsp. white vinegar (let stand 15 mins)

1 egg

1/2 tsp vanilla extract

1/2 cup French Vanilla Coffee

1/8 cup Bacardi Rum

Preheat oven to 350F. Butter two 6-inch springform pans. Combine dry ingredients in large bowl, whisk, and set aside. Combine oil, milk/vinegar, eggs, and vanilla in stand mixer and mix well. Add dry ingredients to wet ingredients in 3 parts and mix together. Next add coffee and rum and mix well. Bake for 40 mins-1 hour, depending on your oven – just make sure a toothpick in the center comes out clean.

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Cream Cheese Frosting

1/2 cup butter

8 oz cream cheese

1 tsp clear vanilla extract

4.5 cups powdered sugar

1 tbsp heavy cream

Orange food coloring

Place butter in stand mixer and beat until smooth. Add cream cheese and blend until smooth. Add vanilla extract and powdered sugar and blend until combined. Add the heavy cream and beat until fluffy frosting consistency. Add food coloring until desired orange color is achieved. Use this frosting to layer the cakes and crumb coat the 4 layer cake. Then place the cake in the fridge for about 30 minutes while you make the buttercream.

Buttercream

1 cup butter

1/2 cup vegetable shortening

4 cups powdered sugar

2 tsp clear vanilla extract

1 Tbsp heavy cream

Orange food coloring

Black food coloring

Beat butter and shortening in stand mixer until smooth. Add sugar to this and beat until smooth. Next add vanilla and heavy cream to desired consistency. Add orange food coloring, and make sure you have a bit of frosting leftover to dye black for the Jack O’ Lantern’s face. Completely frost your crumb coated cake in your orange buttercream. Place in fridge to harden for about 20 minutes. Meanwhile make your candy ganache

Green Ganache

1/2 bag of dark green candy melts

1/4 cup heavy cream

Place candy in microwave safe bowl. Heat heavy cream in microwave until hot. Pour heavy cream over candy melts and mix until thickened liquid. If not melting enough, it’s okay to place in the microwave for a few seconds at a time. Let the ganache cool a bit but not too much because you still want it to be able to drip down the cake to represent the pumpkin’s leaves.

Spoon ganache over the top of the cake, making sure to leave an area on the side open for the face. Place a chocolate candy on top to represent the stem. Use your black frosting and a small round tip and piping bag to pipe on a Jack O’ Lantern face. And…that’s it! Happy Halloween!

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Best Chocolate Cake!

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“Put ‘eat chocolate’ at the top of your list of things to do today. That way, at least you’ll get one thing done.”

True story. If you do only one thing this weekend – it should be to make this chocolate cake. It’s seriously moist, sweet, and amazingly chocolate-y. There’s no need to waste more time – here it is – now go bake!

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Chocolate Cake

2 1/2 cups flour

2 3/4 cups sugar

1 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

3/4 cup vegetable oil

1 cup milk +1 tsp. white vinegar (let stand 15 mins)

3 eggs

1 1/2 tsp vanilla extract

3/4 cup French Vanilla Coffee

1/4 cup Bacardi Rumchoco1

Preheat oven to 350F. Butter six 6-inch springform pans (I made two 3 layer cakes). Combine dry ingredients in large bowl, whisk, and set aside. Combine oil, milk/vinegar, eggs, and vanilla in stand mixer and mix well. Add dry ingredients to wet ingredients in 3 parts and mix together. Next add coffee and rum and mix well. Bake for 40 mins-1 hour, depending on your oven – just make sure a toothpick in the center comes out clean. Remove from oven and cool completely before adding the frosting.

 

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Chocolate Buttercream Frosting

2 sticks unsalted butter

4 cups powdered sugar

1/2 cup cocoa powder

2 tsp vanilla

1/4 cup heavy cream

strawberries (for layering)

Beat butter in stand mixer until smooth. Combine sugar and cocoa in a separate bowl, then add in 1/2 cups to butter while mixing. Add vanilla and heavy cream, and mix until smooth.

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Assembly

Frost a thin layer of chocolate buttercream on the first cake layer. Then use a large round tip to pipe a circle all the way around the first cake layer. Fill in with fresh, thinly sliced strawberries. Cover with more buttercream. Place second layer on frosting and repeat with frosting and strawberries. Top cake with third layer, and cover whole cake with a crumb coat of buttercream frosting. Place in the fridge and allow to harden a bit, at least 30 minutes. Remove from fridge and do a final smooth coat of chocolate buttercream. Place back in fridge and allow to harden. Meanwhile, create your decorations. choco15

Once the ganache is cooled enough, but not too much, pour it over your cake and allow it to drip a bit. While it is still wet, place your chocolate leaves, swirls, strawberries on top. I also piped some little buttercream kisses with a small round tip around my leaves and swirls. I then added some more gold touches with the paintbrush.

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Chocolate Ganache

4 oz semi-sweet chocolate

¼ cup heavy whipping cream

Heat cream on stove until it starts to just bubble a bit. Turn off the heat and remove from the stove, pour over the chocolate in a separate bowl. Mix until combined and smooth. Allow to cool so that the ganache is thicker before pouring over the top of the cake.

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Mini Chocolate Pistachio Cakes with a Matcha Green Tea Glaze

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“Say! I like green eggs and ham! I do! I like them, Sam-I-am! And I would eat them in a boat! And I would eat them with a goat… And I will eat them in the rain. And in the dark. And on a train. And in a car. And in a tree. They are so good so good you see! “- Dr. Seuss

How about green tea matcha icing atop mini chocolate cake? Would you eat that if I bake? What if it had pistachios too? If yes, then let me share with you!

(I tried! )

Mini Chocolate Pistachio Bundt Cakes

3/4 cups flour

3/4 cups sugar

1/2 cup + 2 tbsp unsweetened cocoa powder

1/2 tsp baking powder

1 tsp baking soda

Pinch of salt

1/4 cup vegetable or canola oil

1/2 cup buttermilk

1 large egg

1/2 tsp vanilla extract

1/2 cup of hot coffee

½ cup chopped pistachios

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Preheat oven to 350 degrees F. In the bowl of a stand mixer, mix oil, buttermilk, eggs, and vanilla together. In a separate bowl, combine dry ingredients and whisk together. Add dry ingredients into the stand mixer in 3 parts, mixing in betwee . Add the coffee now, which will thin out the batter. Mix in the pistachios until evenly distributed.  Pour batter into buttered mini bundt pan for baking. Fill each mini bundt halfway full. Bakes in about 18 minutes. Bake until a toothpick inserted into the center of a few comes out clean.

Matcha Green Tea Glaze 

½ cup powdered sugar

1 tsp matcha powder

2.5 tbsp heavy cream

In a stand mixer combine powdered sugar with matcha powder. Add in heavy cream in 1 tbsp at a time until a good glaze consistency is reached. Drizzle over cooled cakes. Top with roughly chopped pistachios.

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5(0) Shades of Grey Chocolate Cake

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“Chocolate is nature’s way of making up for Mondays.”

So I haven’t read the books or seen the movie – but – the movie did come out this week, and I needed an excuse to make a quick little chocolate cake – with 5 – not 50 (can you imagine how long that would take?!) shades of grey frosting!

I was worried about using coffee in the cake but I had been hearing for a while that this makes for a super moist dark chocolate cake – and you can’t even taste the coffee. The rumors are true! So moist and scrumptious! Yum!

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Chocolate Cake

1 ½ cups flour

1 ¾ cups sugar

¾ cup unsweetened cocoa powder

1 tsp baking powder

2 tsp baking soda

Pinch of salt

½ cup vegetable or canola oil

1 cup buttermilk

2 large eggs

1 tsp vanilla extract

¾  cup of hot coffee

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Preheat oven to 350 degrees F. In the bowl of a stand mixer, mix oil, buttermilk, eggs, and vanilla together. In a separate bowl, combine dry ingredients and whisk together. Add dry ingredients in 3 parts to wet ingredients, mixing in between. Mixture will be thick. Add the coffee now, which will thin out the batter. Pour batter into prepared cake pans for baking. I made a mini (4 inch) cake with three layers each. The batter was enough for two mini 3-layer cakes. Do not fill the pan up past halfway because it rises a good amount. Mini cakes bake in 16-18 minutes. Bake until a toothpick inserted into the center comes out clean. My cakes baked in 18 minutes.

Buttercream Frosting

For the frosting, I used my normal buttercream frosting recipe, but replaced the milk with heavy cream for a stronger piping consistency.

1 cup butter

3/4 cup vegetable shortening

7 cups powdered sugar

2 tsp clear vanilla extract

6 Tbsp heavy cream

Assembly

Divide frosting into 6 parts. Use one part to layer frosting in between cake layers and then crumb coat the whole cake and put in the fridge for 1 hour.

Of the remaining parts, keep one white, and use black food coloring to color the next four with different shades of grey. Use a 1M Wilton tip with a piping bag and white frosting to pipe shells all around the bottom layer. Then go the first light grey for the next circle above the white, all the way up to the darkest grey – getting an ombre effect. To pipe, squeeze a round shell and then pull to the side. Start the next shell on top of the edge of the one before to make sure you cover the whole cake.

For the top of the cake, combine the leftover frosting in one piping bag and use Wilton 1B from the inside out to pipe a cool ombre grey rose.

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Hope this week is a piece of cake!