Chocolate Snack Cake

 

A snack cake that defies simplicity with its moist rich texture is impeccably moreish. The ease of this one layer cake comes from only having to use one bowl and mixing by hand. Whether decorated with icing is irrelevant as it can stand alone as is. I did sprinkle white chocolate chips on top before baking for contrast and to add an extra touch of sweetness however feel free to omit or use a different flavour of chocolate chip, if you wish. For an added decadent touch add a teaspoon of rose water along with the vanilla extract for a flavour pairing that is utterly divine. If you must over indulge with thick lashings of icing or a thin drizzle icing on top, allow the cake to completely cool before decorating. However I strongly suggest keeping it simple and serving the cake warm with a dollop of whipped cream or ice cream.    

Chocolate Snack Cake 

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1 1/2 cups unbleached all purpose flour

3/4 cup sugar

1/3 cup baking cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup olive oil

1 teaspoon white vinegar

1 teaspoon vanilla extract 

1 cup cold water

1 package of white chocolate chips

culinary edible dried rose petals, for decorating, optional

Preheat oven to 350ºF (180ºC). Lightly grease and flour the bottom and sides of a square 8 x 8 x 2 inch or 9 x 9 x 2 inch cake tin. Place a piece of baking parchment on the bottom of the pan. 

In a large bowl whisk together the flour, sugar, baking soda and salt. Create a well in the centre of the flour mixture and add the oil, vinegar, vanilla. Then add the cold water and vigorously stir together, for about 1 minute until well blended and smooth, a few lumps are fine. Immediately pour into the prepared cake tin. Arrange the white chocolate chips on top.

Bake for 30 to 35 minutes or until toothpick inserted into the centre comes out clean. Cool for about 15 minutes. Sprinkle with the edible dried rose petals. Serve warm with whipped cream.

Notes: you may also use culinary edible sugared violets for decorating too. 

Mocha Cherry Cupcakes

 

What's not to love, deep rich chocolate with hints of coffee and plump cherries enhance this super moist cupcake. I chose not to icing them as I found the cupcake itself was sweet enough for my liking, regardless you may icing or decorate these however you wish. And the lack of icing doesn't make them less enjoyable it just focuses more on the voluptuous cakey bit rather than the sweet icing bit.    

Mocha Cherry Cupcakes

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3/4 cup unbleached all purpose flour

1/2 cup cocoa powder

1 tablespoon instant espresso powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup white sugar

1/2 cup brown sugar

1/3 cup olive oil

1/2 cup milk

1 teaspoon vanilla extract

Fresh cherries, pitted or frozen pitted cherries or canned pitted cherries, drained, for decorating

icing sugar, for decorating

grated dark chocolate, for decorating

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with cupcake papers or silicone baking cups.

In a medium combine and whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt.

In a large bowl, add the eggs, white sugar, brown sugar, olive oil, milk and vanilla extract and whisk until smooth. 

Add the flour mixture to the egg and sugar mixture and stir until just combined. Spoon batter into lined muffin cups, filling each cup about 2/3 full. Place two cherries on top, they may sink into the cupcake, not to worry. 

Bake for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool on a wire rack. There may be a bit of extra batter just repeat baking in lined muffin cups until all the batter is used up.

Once cupcakes are cool. Sprinkle with icing sugar and grated dark chocolate, and gently pierce the top with a piece of dark chocolate. We seemed to have an abundance of Terry's Chocolate Orange Dark in our house so I used those, gently inserting the thin side down of the wedge into the top of the cupcake.   

Food Photo of the Day ~ Chocolate Heart with Devil Wings Cookies

 

Pondering Valentine's Day over the weekend, I made these alluring and irresistible chocolate cookies. The cookie cutter is from Bakerlogy, they have some brilliant high-spirited and mischievous cookie cutters, and I also used their chocolate sugar cookie recipe. These are a gothically devilish treat worth sharing affectionately with whomever... whenever you please. 

Chocolate Cake

 

This is my go to cake for almost any occasion or any time for that matter, purely for it's simplicity and no fuss deliciousness. Intense chocolate flavour that is voluptuously dense and fudgy. Lovely slathered with icing or drenched in a rich hot fudge sauce or toppled with fresh fruit, this is one slice of cake I can not get enough of and I don't miss the fact that it has no milk, eggs and no butter.  

Chocolate Cake 

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1 1/2 cups unbleached all purpose flour

4 tablespoons cocoa powder

1/2 cup white sugar

1/2 cup coconut sugar

1 teaspoon baking soda

1/2 teaspoon Kosher salt

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

5 tablespoons (1/3 cup) light olive oil

1 cup of water

Preheat oven to 350ºF (180ºC). Lightly grease and flour one round cake tin or square cake tin. 

In a large bowl add the flour, cocoa powder, sugar, coconut sugar, baking soda and salt. Whisk together until well combined.

Using the back of a spoon, create three wells or indentations into the flour mixture, and in each one pour the white vinegar, vanilla extract and vegetable oil. Add the water and mix until well combined. 

Pour the batter into the prepared cake tin. Bake in the preheated oven for 30 to 35 minutes or until cake has set in the middle. Allow cake to cool before decorating.

Chocolate Rosewater Cake

 

With a few simple pantry staples one can create this luscious chocolate cake and although it has no egg, no milk and no butter you can't tell otherwise. Every time I make this cake there isn't a crumb left on the plate. So simple and hardly an effort; truly making this cake a labour of love. 

Chocolate Rosewater Cake

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1 1/2 cups unbleached all purpose flour

3 tablespoons cocoa powder

1 teaspoon baking soda

3/4 cup white sugar 

1/2 teaspoon salt

1 cup of water

5 tablespoons light olive oil

1 to 2 teaspoons rosewater extract

1 teaspoon white vinegar

Chocolate Icing:

1 cup butter, softened

3 to 4 cups icing sugar

1/2 cup cocoa powder

1 to 2 tablespoons milk

1 teaspoon vanilla extract

In a large bowl beat the butter until fluffy. Add 3 cups of icing sugar, cocoa powder, 1 tablespoon of milk and the vanilla extract. Beat until fluffy. 

*Adjust with more milk; depending on what consistency you are looking for.

 

Preheat oven to 350ºF and butter and flour a round cake tin and line the bottom with a piece of baking parchment paper. 

In a large bowl blend together the flour, cocoa powder, baking soda, sugar and salt. Create a well in the centre of the mixture and add the water, oil, rosewater and vinegar. Stir and mix well.

Pour the batter into the prepared cake baking tin and bake for 30 to 35 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely on a wire rack.

Once cooled carefully remove cake form the tin and place on a serving plate. Make the chocolate icing and you want the cake to be completely cold before adding any icing. Icing and decorate with crushed edible rose petals. 

Notes: You may make the icing while the cake is baking just cover the bowl and pop it in the refrigerator until ready to use. You will have to let the icing sit for about 20 minutes, when taken from the refrigerator, to reach a spreadable consistency and beat briefly to help this along, making sure it's spreadably smooth.    

Stay warm, safe and have a lovely weekend everyone! - JD 

French Silk Pie

I know this recipe is a bit of an effort however it is well worth it. A dense mousse like chocolate filling and whip cream topping pair well with a flaky homemade pie crust which, to me, reminds me of the French pastry, Mille-feuille. How rich this dessert may appear to be there is a lightness in texture and taste.  

French Silk Pie

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1 sheet of refrigerator pie pastry
2/3 cup white sugar
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons icing sugar (confectioner's sugar)

whipping cream and chocolate curls or grated chocolate for topping


Cut pastry sheet in half. Repackage and refrigerate one half to use another time. On a lightly floured surface, roll out remaining pastry half into an 8 inch circle. Transfer to a 7 inch pie plate and form the edges.

Line the now formed pie shell with heavy duty foil, double line if need be. Bake at 450ºF for 4 minutes. Remove foil and bake for another 2 minutes longer or until crust is golden brown. Cool completely on wire rack.

In a small saucepan, combine the caster sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160º and coats the back of a metal spoon. Remove from heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm, about 90º, stirring occasionally. 

In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture and beat on high speed for 5 minutes or until light and  fluffy.

In another large bowl, beat whipping cream until it begins to thicken. Add the icing sugar and beat until stiff peaks form. Fold into the chocolate mixture; then pour into the baked pie crust. Chill for at least 6 hours before serving. Garnish with whipping cream and chocolate curls or grated chocolate, if you wish. Refrigerate leftovers, if there is any!

Notes: Rather then use a ready made pie crust; I made my favourite pie crust recipe and used that. I also made, baked and allowed the pie crust to cool a few hours in advance before making the filling.

Chocolate Pudding

These chocolate pudding pots have a loving spoonful of silky richness that will satisfy any chocolate enthusiast. A simple and indulgent delight to share this Valentine's Day.  

Chocolate Pudding 

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makes 4 servings

1/2 cup caster sugar

1/3 cup cocoa powder

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

2 large egg yolks, slightly beaten

2 teaspoons vanilla

In medium bowl separate the yolks. Set the yolks aside.  

In a large saucepan mix together the sugar, cocoa powder, cornstarch and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.

Gradually stir at least half of the hot mixture into the egg yolks, then stir back into the hot mixture in the saucepan. Boil and stir for 1 minute. Remove from heat. Stir in the vanilla. Pour the pudding into dessert dishes. Cover and refrigerate for about an 1 hour to until chilled. Store covered in the refrigerator.

When ready to serve top with any of the following: whip cream, raspberries, strawberries, slices of mangoes, chocolate shavings, a drizzle of caramel sauce, or editable flowers.

Chocolate Raspberry Cake

This no egg, no milk and no butter cake recipe is absolutely delicious! The addition of raspberries adds tartness while the whip cream on top adds a touch of sweetness to this rich dense chocolate cake. A lovely dessert anytime and especially for that sweet Valentine.   

I doubled the recipe and poured the batter on to a lined jelly roll baking pan and baked for a shorter period of time, 20 to 25 minutes. Allowed the sheet of cake to cool completely. Removed it carefully from the pan and on to a clean flat surface, baking paper still attached, then proceeded to cut out 3'' round shapes, until I had about 10 to 12 cake circles. Do not throw out any discarded bits of cake. Save them. Place in a tin and pop into the refrigerator for future use... cake pops!

Due to doubling the recipe, the batter rose significantly therefore I was able to cut thick round circles, which I halved and spread raspberry jam on the bottom half and sandwiched them back together; to form a lovely mini layered chocolate cake. Similar to a Victoria Sponge however chocolate and mini. 

I arranged fresh raspberries on top of each mini cake and prepared some whipping cream with 1 to 2 tablespoons of icing sugar (powdered sugar), and whipped until firm. Placed a dollop on top of the raspberries and then drizzled the cake with chocolate sauce and for  indulgence sake finished with a stick of dark chocolate. You may also use dark chocolate shavings or pieces.

 Chocolate Cake 

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1 1/2 cups unbleached all purpose flour

3 tablespoons cocoa powder

1 teaspoon baking soda

1 cup caster sugar

1/2 teaspoon kosher salt

1 teaspoon white vinegar

1 teaspoon vanilla extract

5 tablespoons vegetable oil

1 cup water

Preheat oven to 350ºF. Butter and flour a round cake baking tin. Then line the bottom with baking parchment paper. 

In a large bowl combine the flour, cocoa powder, baking soda, sugar and salt. 

Create a well in the centre of the now mixed dry ingredients. 

Add the vinegar, vanilla extract vegetable oil, and water the to well. Blend and mix well.

Bake in the preheated oven for about 25 to 35 minutes or until a cake tester inserted into the centre comes out clean. Allow cake to cool. Icing and decorate, if and as you wish, and serve. 

Notes: the recipe is in it's original format. To double the recipe, like I did, times all measurements by 2. Therefore the measurements would be as follows:

3 cups of unbleached all purpose flour 

6 tablespoons cocoa powder

2 teaspoons baking soda

2 cups caster sugar 

1 teaspoon kosher salt

2 teaspoons white vinegar

2 teaspoons vanilla extract

10 tablespoons vegetable oil

2 cups water

Still bake in 350ºF preheat oven and adjust the baking time according the baking pan you choose to use.  

Hope everyone had a lovely weekend! - JD 

Picnics for Lovers

Since Valentine's Day is this weekend and it has been a bit since I posted about a cookbook, I thought this would be a good one. 

Picnics to me, evoke that easy breezy leisurely lunch on a warm summer day. As for the winter months one can reminisce about those summery days however this cookbook makes picnics, romantic or not, to be enjoyed indoors just as much as the outdoors. Which span all the 4 seasons. Whether it is sunny, rainy, or snowy the picnic may be spontaneous or just as much preplanned. It all comes down to being creative, suggestive, and selective.  

This cookbook combines food and love and the love of food in inspiring romantically inclined recipes. Recipes appeal to the beginner and the more experienced cook and of course are meant to be shared. If you want a menu hinting of romantic getaways gone by or those you are longing for than this cookbook is for you. This book is divided into 4 cheeky chapters, A Midsummer Night's Dream, Autumn Leaves, Chestnuts Roasting on an Open Fire, and Cherry Blossoms. Each chapter has subtitled menus like... Rendezvous at the Old Mill, A Taste of the Canadian Wild, For Those Who Are Game, For the Bewitching Hour, Memories of Mexico, From Italy with Love, Middle Eastern Love Affair, Spring Fever Tonic, and Spring Time Fancy. The suggestive whimsical illustrations are done by Frank Newfeld.

There are plenty of recipes from this cookbook that could be made for any occasion and devoured by all. I have booked marked a few and will make them regardless of my mood or if it is Valentine's Day. For those of us who are longing for Spring, here is a lovely recipe from the Cherry Blossom Chapter...

Vichyssoise
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2 large leeks, trimmed or greens and roots
1 onion, chopped
2 tablespoons (30ml) butter 
2 medium - sized potatoes, peeled and chopped
2 cups (500ml) chicken stock, low sodium is preferred
salt and pepper to taste
1/4 cup (60ml) heavy cream
1 teaspoon (5ml) finely chopped chives or green tops

Split the leeks and thoroughly wash between each layer. Chop into bite-sized pieces. In a saucepan over medium heat, sauté the leeks and onions in butter until transparent. Add the potatoes and cook for 5 minutes. Pour in the chicken stock and season with salt and pepper. Bring to a boil, then simmer for 30 minutes. 

Transfer the mixture to a blender and blend until smooth. Set aside to cool, then refrigerate. Just before serving, stir in the cream. Served in chilled bowls, topped with chopped chives. 


And for those who need something a bit more substantial this recipe from the Autumn Leaves Chapter should do...

Baked Eggplant with Cheese and Tomato
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1 small eggplant (aubergine), cut into 8 slices 1/2 in. (1cm) wide
2 tablespoons (30ml) vegetable oil
flour
1 large tomato, cut into 8 slices
salt and pepper to taste
4 slices of Mozzarella cheese, cut in halves
4 slices of Swiss cheese. cut in halves

Sprinkle salt over the eggplant and set aside for 30 minutes. Drain and pat dry. Heat the oil in a skillet. Dust the eggplant slices with flour and fry over medium heat for 3 to 5 minutes on each side, until the eggplant is tender.

Top each piece of eggplant with a slice of tomato and season with salt and pepper. Add the slices of Mozzarella and Swiss cheese. Cover and cook until all the cheese has melted. Serve hot. 


For some refreshments how about these from the A Midsummer's Night Dream Chapter...

Champlemousse
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1 grapefruit, freshly squeezed
1 teaspoon (5ml) sugar
champagne, well chilled
2 twists of lime

In to fluted champagne glasses, mix fresh grapefruit juice and sugar. Fill the glasses with champagne and add the twists of lime. Serve immediately.

Or this lovely one...

Kir Royal
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champagne
2 tablepoons (30ml) créme de cassis

In two fluted champagne glasses, combine the créme de cassis with well-chilled champagne. Serve. 


I wanted to share a couple more illustrations from the cookbook with you. 

It is bitterly cold today so staying warm is the key. Have a great weekend, everyone!  
- JD 

Chocolate Greek Yoghurt Chip and Macadamia Nut Cookies

These decadent biscuits are not too sweet and have the right amount of chocolate to satisfy any chocoholic. Soft and crumbly like cake these are perfect to make not only for Valentine's Day but any time you want to share. 

Chocolate Greek Yoghurt Chip and Macadamia Nut Cookies

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1/2 cup butter, softened 

1/2 cup apple sauce

1 1/2 cups caster sugar

2 eggs

2 teaspoons vanilla

2 cups unbleached all purpose flour

2/3 cup good quality cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped macadamia nuts

1 cup of Greek yoghurt chips

Preheat the oven to 350ºF.

Line a baking tray with parchment paper. 

In a large bowl beat the butter, apple sauce, sugar, eggs and vanilla until light and fluffy.

Combine flour, cocoa powder, baking soda, and salt. Add this to the butter mixture.

Stir in the nuts and greek yoghurt chips.

Drop by teaspoonfuls onto the prepared baking tray. Bake 8 - 10 minutes or until set.

Remove from baking tray. Let cool on wire racks. 

Notes: Chopped walnuts or pecans will do. You may not be able to find Greek yoghurt chips so 1 package of white chocolate chips may be used instead. The dough will be very sticky and moist, not to worry, that is why lining the baking tray is important. 
I found that by 8 minutes the cookies still had not completely set, probably because I made them a bit bigger than a teaspoonful, so I added a few extra minutes... in total, baking them for about 13 - 15minutes rather than the 8 - 10 minutes.

*The Greek yoghurt chips were bought at a shop called Bulk Barn here in E-town. They look like white chocolate chips however have a sweet sour taste rather than a sickly sweet taste.  

Strawberry Raspberry Cheesecake

All this week I made some form of chocolate treats. However this was going to be a secret for my Valentine, my husband. There was no hiding the refrigerator stacked with berries, something round hidden under sheets of foil wrap and the smell of melting chocolate. Since I had melted too much chocolate and there were left over berries I felt compelled to share an early Valentine's Day treat. Sometimes there are benefits when one hangs around the kitchen. I prefer baked cheesecakes and this one was very easy to whip up.

  

Cheesecake

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1 1/4 cup graham crumbs

1/4 cup melted butter

3 - 250g packages of cream cheese, softened

3/4 cup sugar

3 eggs

spoonful of lemon juice

spoonful of lemon zest

Combine the graham crumbs and butter together. Press into a spring form pan.

Beat the cream cheese and sugar until smooth. Add the eggs, one at a time, and mix until just blended. Stir in the lemon juice and lemon zest. Pour into crust. 

Bake at 350ºF for 45-50 minutes or until centre is almost set. Cool completely on a wire rack. Refrigerate for 3 hours or overnight. Decorate as you desire. 

Notes - By far this is as simple as cheesecakes can get. It is pretty much foolproof. You can certainly change up the crust by using chocolate or vanilla cookie crumbs. Try digestive biscuits. Also adding spices like cinnamon, cardamom, ginger, and nutmeg to the crust mixture is lovely. You can add orange or lime zest instead of the traditional lemon. Adding liqueur for a more grown-up sophisticated cheesecake. You can purée the fruit however I prefer fresh fruit. Simple things like chocolate, dried fruit, and nuts. The possibilities are truly endless. 

     

Chocolate Chip Muffins

A little bit of chocolate can go a long way. I made these last night as an early Valentine's Day treat. Nothing like the smell of chocolate wafting through the air as one warms up with a cup of Fortnum's Royal Blend tea. 

Oddly enough I do not own many cookbooks dedicated to chocolate. The recipe came from this cookbook produced by Reader's Digest. It is a pretty straight forward and basic cookbook. I agree with the irresistible, heavenly, luscious, tempting and sinful statement pronounced on the cover. This book shares a brief history on chocolate before diving into the many chocolate recipes. Covering everything from cakes, cookies, brownies and candies, pastries, pies and tarts, quick breads, muffins and coffee cakes, soufflés, custard and fruit crisps and holiday and celebration desserts. The abundance of chocolate captives one with this glossy coffee table style cookbook.

Chocolate Chunk Muffins

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2 cups all purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon of salt

1 cup milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

4 ounces (4 squares) semisweet chocolate, coarsely chopped

Preheat oven to 400ºF. Grease 12 standard size muffin pan cups or line the muffin tin with paper liners.

Mix together flour, sugar, baking powder and salt.

Mix together milk, oil, egg and vanilla.

Make a well in the centre of flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. Stir in chocolate chips. (Do not over mix) Spoon batter into prepared pan, filling cups three-quarters full.

Bake muffins until tops are firm and golden, 18-20 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely. 

Makes 1 dozen muffins.

Notes: I substituted the oil for the same amount of applesauce. This cut down on the fat. I also substituted the coarsely chopped chocolate chunks for 1/2 cup of semi-sweet chocolate chips. I found that the oven temperature may be a bit too hot so you may want to adjust the temperature and baking times. And use good quality muffin papers.

-JW 

  

Valentine's Day

Sometimes it is the simplest things that mean the most. And a way to anyone's heart is through their stomach... on Valentine's Day! Yesterday I made these treats to share and surprise my kidlets in their lunch boxes. The cookie recipe asked for sour cream and I just happened to have enough in my refrigerator. They are more cake like than biscuit like. It adds for an interesting texture.    

Sometimes a hint is all you need. I drizzled a few with melted dark chocolate to add a bit of sweetness.  

Having some left over crêpes served it's purpose by spreading them with almond butter and sliced strawberries. To make them really Valentine's Day worthy you can add melted chocolate on top! You don't have to look far and wide on Valentine's Day because inspiration is everywhere even in your kitchen!