Cake and Cookies – YupFoodie https://yupfoodie.com Best Person Are Foodie Person Thu, 07 Feb 2019 15:05:26 +0000 en-US hourly 1 https://wordpress.org/?v=5.0.3 The Most Amazing Chocolate Black Forest Cake Ever https://yupfoodie.com/recipe/the-most-amazing-chocolate-black-forest-cake-ever/ https://yupfoodie.com/recipe/the-most-amazing-chocolate-black-forest-cake-ever/#respond Thu, 07 Feb 2019 15:05:22 +0000 https://yupfoodie.com/?p=3058 Be still my cherry chocolate loving heart!  This Black Forest Cheesecake is a decadently creamy, dark chocolate cheesecake topped with cherry pie filling, sweetened whipped cream, and chocolate curls.   This black forest cheesecake beauty is perfect for Christmas, Valentine’s Day or any holiday or celebration throughout the year! My mom and dad were out here …

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Be still my cherry chocolate loving heart!  This Black Forest Cheesecake is a decadently creamy, dark chocolate cheesecake topped with cherry pie filling, sweetened whipped cream, and chocolate curls.  

This black forest cheesecake beauty is perfect for Christmas, Valentine’s Day or any holiday or celebration throughout the year!

My mom and dad were out here visiting when I made this cheesecake.  I love making something special like a cheesecake when we have guests or visitors, and since I know my mom loves cheesecake and fruit desserts and my dad loves chocolate, a black forest cheesecake was a win-win!

Ever since I was a little girl I have loved the combination of cherries and chocolate.  I used to get boxes of cherry cordials on Christmas morning in my stocking.  My traditional birthday cake is a black forest cake.  I just can’t resist the allure of decadent chocolate and sweet-tart cherries together.

This black forest cheesecake is no exception.

The rich, smooth chocolate cheesecake baked onto a chocolate cookie crust is to-die-for good.  And it’s a lot easier to make than you might think.

I spent ages being intimidated by cheesecakes.  Pie crust?  No problem.  Macarons?  I could do that.  But cheesecake made me feel insecure about my baking abilities for some reason!

What if it cracked on top?  Do I have to do a water bath?  (I’ve failed miserably at water baths on multiple occasions, ending up with cheesecake with a soggy crust, so I’m always a little gun-shy about that technique.)  I’ve heard overmixing causes problems but how do you get cream cheese smooth otherwise?!

I’m here to tell you that you do NOT have to do a water bath in order to get a perfectly wonderful cheesecake with incredible texture and a smooth, beautiful top that does not crack.  And overmixing is not an issue until you start adding the eggs.

Even if you are still worried about your cheesecake cracking, the good news is that at least with a black forest cheesecake you are going to pile gorgeous, ruby red cherry pie filling on top and can cover up any cracks.  Trust me, no one will be the wiser.

REASONS WHY CHEESECAKES CRACK

These are the main causes behind cracked cheesecakes that I have found both from research and personal experience.

  1. Overmixing
  2. Undermixing
  3. Overbaking
  4. Cooling too quickly

HOW TO PREVENT CRACKS IN CHEESECAKE

  1. Start with room temperature ingredients.  You are going to be beating quite a bit of cream cheese and if it cold, it’s going to be very difficult to get it smooth.  A lumpy, undermixed cheesecake batter is much more likely to result in cracks on top when baking.  The eggs should also be at room temperature so they mix in better.
  2. Don’t overmix the batter once you add the eggs.  Definitely beat the cream cheese and sugar as much as needed until the batter is smooth and homogenous, but once you add the eggs, overmixing will add air to the batter, which increases the likelihood of cracks.
  3. Use a springform pan.  If you bake your cheesecake in a regular cake pan, it’s going to be next to impossible to get it out to serve without it cracking.  Cheesecake is much denser than other types of cake, and a springform pan is perfect for cheesecake because the sides release so that it is easy to remove the cheesecake after it cools completely.  I use a 9-inch springform pan for this cheesecake recipe.
  4. Don’t peek while the cheesecake is baking!  It’s tempting to open the oven door to check on the cheesecake while it bakes, but this can also lead to cracks in your cheesecake, especially if the temperature in your house is cool, as cheesecakes are sensitive to fluctuations in temperature while baking.
  5. Cool the cheesecake slowly.  Once my cheesecake is done, I like to turn off the oven and crack the door for at least 10 minutes and up to 1 hour without removing the cheesecake.  This gives time for the just-baked cheesecake to cool slowly and adjust to the temperature of the room rather than shocking it with a dramatic temperature difference.
  6. Run a sharp knife around the edge of the pan before the cheesecake has cooled off.  The cheesecake will end up contracting in on itself a bit as it cools and if the sides are stuck to the pan there is a good chance that it could cause a crack to appear.  Just grab a paring knife and swipe it around the inside ring of the springform pan to loosen the cheesecake while it is still hot from the oven.  This also makes it easier to release the cheesecake from the pan later on.
  7. Once the cheesecake is room temperature, cover with plastic wrap and chill in the fridge for 4-6 hours or overnight.  

HOW CAN YOU TELL IF YOUR CHEESECAKE IS DONE?

This is one of the trickiest parts about cooking cheesecake for me.  There isn’t a simple test like with regular cake where you just insert a toothpick into the center and see if it comes out clean.

The best way to know if your cheesecake is to give it a little shake.  The cheesecake is done when the outer edges are firm but about 2 to 3 inches of the center is still wobbly.

Remember, you are going to cool your cheesecake slowly in an already warm oven and the residual temperature of the cheesecake is also going to continue to cook it.  And then it will be chilled well before serving which will also firm things up.

And even though I’ve already mentioned it, it’s worth saying again even if your cheesecake DOES crack, you can always top it with fruit and whipped cream and no one will be the wiser!

HOW TO MAKE BLACK FOREST CHEESECAKE

The first step is to make your cookie crust.  Just pulse a bunch of chocolate sandwich cookies, creme filling and all, in a food processor (or take the old-fashioned approach and bash them in a plastic bag with a rolling pin), then mix them with a little sugar and butter and press them into the bottom of a 9-inch springform pan.  I always bake my cookie crusts for 5 minutes, just to set them.

An image of a hand pressing a cookie crust into a springform pan for a black forest cherry cheesecake.

Next, make the cheesecake filling by melting some high-quality chopped bittersweet chocolate.  You could use semisweet chocolate, which is slightly sweeter than bittersweet, if you prefer, but I think the darker chocolate flavor of the bittersweet chocolate is a better contrast against the sweet cherries that are going to go on top of the finished cheesecake.

Set the melted chocolate aside to cool slightly while you blend the cream cheese, sugar, and cocoa powder together until smooth.  Then add the eggs, one at a time.  Remember, this is the point where you want to be careful not to overmix the batter.

An image of an egg being mixed into chocolate cheesecake batter.

Then pour the melted chocolate over the cheesecake batter and use a rubber spatula to stir it in just until combined.  Let’s pause just a moment to drool over this picture of melted chocolate being poured into the cheesecake batter.

An image of melted chocolate being added to cheesecake batter to make a chocolate cheesecake.
An image of melted chocolate being swirled into cheesecake batter.

Spread the cheesecake batter over the cooled cookie crust into an even layer, then bake for 50-60 minutes.

You could use a water bath if you really want to, but I honestly think it’s an unnecessary step fraught with peril (I have PTSD from past experiences with soggy cheesecakes after a water bath seeped through my carefully wrapped foil layers).  If you are confident in your water bath skills and want to use one though, go for it!

An image of chocolate cheesecake filling in a springform pan.
An image of an unbaked chocolate cheesecake in a 9-inch springform pan.

Once the cheesecake has baked and had time to cool completely and chill in the fridge, top it with cherry pie filling and pipe sweetened whipped cream around the edges as a border.  Garnish with chocolate curls (or chocolate shavings if you prefer) because 1. they are gorgeous, and 2. more chocolate.

An image of a hand spooning cherry pie filling over a chocolate cheesecake to make a black forest cheesecake.
An image of a chocolate cheesecake with cherries on top.
An image of sweetened whipped cream being piped onto a cherry chocolate cheesecake.
An image of a black forest cheesecake with chocolate cheesecake, cherry pie filling, and sweetened whipped cream on top.

Then slice and enjoy!

The Most Amazing Chocolate Black Forest Cake Ever

The Most Amazing Chocolate Black Forest Cake Ever

Ingredients

Crust
1 1/2 crushed chocolate cream sandwich cookies (about 24 cookies)
4 tablespoons unsalted butter, melted
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
Cheesecake
10 ounces bittersweet chocolate, chopped
4 (8 oz.) packages cream cheese, softened
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract
4 eggs
Topping
1 (21 oz) can cherry pie filling
1 cup heavy cream
3 tablespoons Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon vanilla
Chocolate curls, for decorating

Instructions

  1. 1. Preheat oven to 350°F.
  2. 2. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together. Press into bottom of a 9-inch springform pan.
  3. 3. Bake crust for five minutes until set. Set aside to cool while making cheesecake.
  4. 4. Prepare cheesecake: In a medium microwave-safe bowl, melt chocolate in microwave 20-30 seconds at a time, stirring each time, until smooth. Set aside.
  5. 5. In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.
  6. 6. Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix.
  7. 7. Mix in melted chocolate until combined. Pour cheesecake batter over crust and spread evenly.
  8. 8. Bake for 50-60 minutes or until center is almost set. The center will still jiggle while edges will be set.
  9. 9. Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake.
  10. 10. Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.
  11. 11.Decoration: Release sides of springform pan. Top chilled cheesecake with cherry pie filling, mounding cherries toward center.
  12. 12. In a medium bowl, combine cream, sugar, and vanilla and beat using an electric mixer until thick, but still soft. Transfer to a piping bag with a decorative tip. Pipe swirls around border of cheesecake.
  13. If desired, make chocolate shavings or curls by placing a chocolate bar in a warm place (~78°F) for about one hour. Or alternatively, heat chocolate bar in a microwave oven for 1-2 seconds. Using a vegetable peeler shave chocolate bar into curls or shavings and place on cheesecake just before serving.
  14. Store airtight in the refrigerator for up to three days.
https://yupfoodie.com/recipe/the-most-amazing-chocolate-black-forest-cake-ever/

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Authentic Black Forest Cake https://yupfoodie.com/recipe/authentic-black-forest-cake/ https://yupfoodie.com/recipe/authentic-black-forest-cake/#respond Thu, 07 Feb 2019 14:48:56 +0000 https://yupfoodie.com/?p=3000 Absolutely a delicious cake and always a show stopper. There can’t be an easier way to make it. Of course, there are a few steps involved as there are layers of flavor in a Black Forest cake. All the steps are quite easy to follow and do and are very manageable. If I’m planning ahead …

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Absolutely a delicious cake and always a show stopper. There can’t be an easier way to make it. Of course, there are a few steps involved as there are layers of flavor in a Black Forest cake. All the steps are quite easy to follow and do and are very manageable. If I’m planning ahead when I make this cake I usually pit and stew the cherries the day before. Pitting the cherries is probably the longest, hardest and messiest (most annoying) thing about this recipe especially if you don’t have a proper pitter. I did them by hand without a pitter and made very good use of my time by watching Netflix while pitting

Once I steweed them I separated them from their liquid and packed them separately and stored them in the fridge until the next day when I was ready to make the cake. You can also make the ganache in advance and keep it refrigerated but you will still have to heat it back up to make it spreadable so I usually make it while the cake is baking as it’s a very simple step and making it ahead doesn’t really save too much time. The cakes can be made ahead of time too. I like to let them cool, brush them with the syrup and wrap them tightly with plastic wrap and refrigerate them overnight or you can also freeze them if you are making them ahead more than one night. Just thaw them overnight in the fridge before putting the cake together. 

The reason why I bake certain things lies heavily hinged on the two men in my life. My dad and my hubby. This time it was dad though. Black Forest cake always reminds me of him. He loves it and growing up he loved Tim Hortons Black Forest cake – like loved it. Anytime we were invited over to family or friends and he was craving it he insisted my mom not make dessert but we pickup black forest cake from Timmies. I hated it!! I hated the fake plastic tasting whip cream, the canned cherry filling that to my young palate tasted bitter from whatever they soaked them and the very fluffy chocolate cake in. I had zero appreciation for it and couldn’t understand his obsession with it. 

I have come to appreciate the flavours in It much more over the years but I’m still not a fan of the store bought kind. I wanted to make him a homemade one so he could really see the difference in flavours. He loved this version of course cause homemade cakes almost always taste better and I was so happy he did. Now he will call on me to make this every time he has a craving for some and I’m fine with that! 


When it comes to decorating this cake – it’s super easy – the ganache provides a gorgeous drippy and delectable topping for it and fresh cherries are all it needs. You most definitely can take it up a notch with some shaved chocolate and a dusting of powdered sugar, but we loved it just like this. You can also totally cover it with extra frosting or whip and then put on the cherries but I kept it minimal and rustic as I’m not so great in the cake decorating department. It’s a good thing rustic is in! 

My husband who doesn’t like cooked fruit in dessert (he’s one of those) absolutely loved this cake and so did our friends who we shared it with. It’s an updated and simplified classic (cause I like things simplified and dumbed down in the kitchen as much as possible) that I loved making and will def make again. It’s quite a statement cake and has some presence, making it a great one for special occasions. I hope you give it a try. I know you will love it! 

Authentic Black Forest Cake

Authentic Black Forest Cake

Ingredients

Ingredients
For the Dark Chocolate Cake layers (makes three 9 inch round cakes)
2 ½ cups all purpose flour
⅔ cup + 3 tbsp unsweetened cocoa powder
2 tsp baking powder
2 tsp baking soda
Pinch of salt
2 cups sugar
2 large eggs, at room temperature
1⅓ cup greek yoghurt, at room temperature
½ cup or one stick of butter, melted and cooled
⅔ cup + 3 tbsp boiling water
1 tsp of instant coffee powder or ½ tsp of espresso powder mixed in with the boiling water (optional but recommended to accentuate the cocoa flavour)
1 tsp vanilla extract
For the Cherries
500 g (16 oz) whole cherries approx 80, pitted
½ cup kirsch or any other cherry cherry brandy (non alcoholic wine is a good substitute)
½ cup sugar (alternatively you can sweeten with a couple of tablespoons of maple syrup or date syrup which I used in this recipe)
For the Dark Chocolate Ganache
100 g (3.5 oz) dark chocolate
½ cup thickened (heavy) cream
For the Cream Cheese Frosting
500 g of cream cheese at room temperature
6-8 tablespoons icing sugar
⅔ cup + 3 tablespoons of heavy cream at room temperature
1 tsp vanilla extract
To garnish
Fresh cherries

Instructions

  1. For the Dark Chocolate Cake
  2. Preheat oven to 350 ° F and grease and line the bottom of three 9 inch round cake pans.
  3. In a large bowl, sift together the flour, cocoa, baking powder, soda and salt. Whisk to combine and set aside.
  4. In a large bowl using a hand mixer or standing mixer, mix the butter and sugar together for a minute until fully combined.
  5. Then add the eggs and mix until fully incorporated.
  6. Then add the yoghurt and vanilla extract until full combined.
  7. Slowly start to add in the dry ingredients and mix until combined.
  8. Then mix in the hot water and coffee mixture and mix just until the batter is uniform and smooth.
  9. Divide evenly between the three prepared cake pans.
  10. Bake for 25-30 minutes then let the cakes cool in their pans for 10 minutes before inverting onto a cooling rack. Let the cakes cool completely before levelling any domed tops and assembling.
  11. After leveling and doming the cakes brush them lightly with the remaining cherry syrup below. (Optional but will keep the layers quit moist while adding a little extra flavour)
  12. For the Cherries
  13. While cakes are baking prep the cherries. Place the pitted cherries in a saucepan with the kirsch and sugar.
  14. Bring to a light boil and then reduce temperature and simmer for 10 minutes, stirring often, until the cherries have softened but are not reduced to mush and still hold their shape
  15. Strain the mixture, placing the cherries in one bowl and reserved syrup in another.
  16. Use the left over syrup to brush over the cakes as the are cooling (optional but recommended to keep the cakes moist)
  17. For the Dark Chocolate Ganache
  18. Roughly chop the chocolate and place in a bowl.
  19. Bring the cream to a light simmer in a saucepan. Once at a simmer, pour the mixture over the chocolate. Leave for 2 minutes, and then stir until smooth and thick. Leave it to cool completely at room temperature.
  20. For the Cream Cream Frosting
  21. Beat the cream cheese and icing sugar until creamy. Add the cream and vanilla extract and whip until thickened and spreadable.
  22. To assemble
  23. Place the first cake layer on a serving platter or cake stand. Spread a thick layer of the cream cheese frosting on top - approximately half of it.
  24. Then place half of the kirsch macerated cherries over the frosting and gently press in to indent.
  25. Place the second cake layer over the first and repeat the layering process as before.
  26. Top with the third and last cake layer. Spread a thick layer of ganache over the top.
  27. Garnish with fresh cherries.
  28. Refrigerate cake for 15 minutes before serving for an easier cut.
  29. Make ahead instruction in post above
  30. Inspired by Linda Lomelino
https://yupfoodie.com/recipe/authentic-black-forest-cake/



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EASY NO BAKE OREO CHEESECAKE https://yupfoodie.com/recipe/easy-no-bake-oreo-cheesecake/ https://yupfoodie.com/recipe/easy-no-bake-oreo-cheesecake/#respond Mon, 21 Jan 2019 03:04:57 +0000 https://yupfoodie.com/?p=2719 This Easy No Bake Oreo Cheesecake recipe is smooth and creamy – it’s the perfect cheesecake recipe and it’s so easy to make with only a few ingredients – and it’s gelatin-free!! You’ll never need another no-bake cheesecake recipe again! Friends, I am SO thrilled to be bringing you this amazing recipe today for Easy …

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This Easy No Bake Oreo Cheesecake recipe is smooth and creamy – it’s the perfect cheesecake recipe and it’s so easy to make with only a few ingredients – and it’s gelatin-free!! You’ll never need another no-bake cheesecake recipe again!

Friends, I am SO thrilled to be bringing you this amazing recipe today for Easy No Bake Oreo Cheesecake. It is truly the creamiest, most delicious Oreo cheesecake I’ve ever tasted  – it’s absolute Oreo Cheesecake perfection!

When I was a teenager my friends and I frequented this little cafe known for its specialty coffee drinks, Italian sodas, and its Oreo cheesecake. I’ve had Oreo cheesecake there countless times and because it’s basically the best cheesecake on the planet I shied away from making my own Oreo cheesecake, thinking I could never compete with my favourite cafe.

This Easy No Bake Oreo Cheesecake is seriously the closest thing I’ve ever made to my favourite coffee shop Oreo cheesecake, AND it’s NO BAKE!!! Can you believe it?? Tell me this doesn’t look like a no-bake cheesecake…

Some of you may not know that most no-bake cheesecakes are actually made with gelatin – it helps them set and stay together similarly to the way in which eggs in baked cheesecakes do. The only problem is, I’ve never been a fan of gelatin in no-bake cheesecakes. I find the texture just isn’t quite right and they end up tasting like something your great aunt brings to a church potluck.

Not that there’s anything wrong with desserts like that – I’ve certainly enjoyed my fair share of church potluck cheesecakes over the years! But if you’re looking for an ultra decadent no-bake cheesecake that closely rivals the most light and creamy baked cheesecake you’ve ever tasted, this Easy No Bake Oreo Cheesecake is THE recipe you need. Period.

And I know you may not believe this, but the filling is only four ingredients including the Oreo cookies. Four. High-quality cream cheese, powdered sugar, real whipped cream, and Oreo cookies. That’s it!! The filling is whipped to ultra-creamy perfection and set in the freezer for a couple of hours, just until it’s firm enough to slice. The texture is insanely creamy and light and the flavour is absolutely perfect.

This recipe is best made in a 9-inch spring form cheesecake pan and served with an extra dollop of whipped cream, a few chunks of Oreo cookie and, of course, chocolate fudge sauce. This easy dessert is like heaven on a plate and it’s perfect for your next celebration, dinner party, barbecue, date night-in, or for no reason at all. Because this Easy No Bake Oreo Cheesecake is so good, you don’t need another reason to enjoy it!

I hope you like this Easy No Bake Oreo Cheesecake recipe! Let me know in the comments below, what other no bake cheesecake recipes would YOU like to see on yupfoodie.com?

EASY NO BAKE OREO CHEESECAKE

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Serving Size: 10 Servings

EASY NO BAKE OREO CHEESECAKE

Ingredients

1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
5 tablespoons butter, melted
900 grams plain cream cheese (4 cups or about 32 ounces)
1 3/4 cups powdered sugar
3 cups whipped cream
24-28 coarsely crushed Oreo cookies
extra whipped cream, chocolate sauce, and Oreo cookies for garnish

Instructions

  1. Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan.
  2. Whip the cream cheese on high speed until smooth and creamy. Add the powdered sugar and continue to whip on high speed until well combined.
  3. Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined.
  4. Pour the cream cheese mixture into the prepared pan and smooth out the top.
  5. Chill the cheesecake in the freezer for at least 2 hours (4 hours or more is ideal), and remove to room temperature for 20-30 minutes before garnishing with additional whipped cream, chocolate sauce, and crushed Oreo cookies and serving.
https://yupfoodie.com/recipe/easy-no-bake-oreo-cheesecake/


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Peanut Butter Chocolate Cake https://yupfoodie.com/recipe/peanut-butter-chocolate-cake/ https://yupfoodie.com/recipe/peanut-butter-chocolate-cake/#respond Thu, 17 Jan 2019 04:35:37 +0000 https://yupfoodie.com/?p=2487 With Valentine’s Day just around the corner, I figured it was high time for a new chocolate recipe here on the blog. Even better, time for a new chocolate and peanut butter recipe here on the blog. Because I’m pretty sure that chocolate and peanut butter were one of the original matches made in heaven.  And because …

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With Valentine’s Day just around the corner, I figured it was high time for a new chocolate recipe here on the blog.

Even better, time for a new chocolate and peanut butter recipe here on the blog.

Because I’m pretty sure that chocolate and peanut butter were one of the original matches made in heaven.  And because I’m pretty sure that they were meant to be swirled together on top of this cake.  And because I’m pretty sure that the second you try a taste of them together in this decadent flourless cake, it’s going to be love at first bite.  🙂

Even better, all you need are 5 easy ingredients to make this cake!  So grab your favorite chocolate, and let’s get to baking.

Really, this cake is just a peanut butter-y variation on my favorite 3-Ingredient Flourless Chocolate Cake recipe.  It’s surprisingly easy to mix together, and bakes in just half an hour.  Then once it has chilled completely, you can either just serve it as-is, or put your swirly cake decorating skills to use.  I promise — it’s much easier than it seems!

Just whip up a quick batch of chocolate ganache (melted chocolate + heavy cream), and pour it on top of the cake.  Then heat some peanut butter until it’s all melty, pipe it onto the top of the chocolate ganache into long zig zags, and then use a wooden skewer (or a knife or a toothpick) to swirl the peanut butter and chocolate into whatever kind of design you’d like.

So simple, and SO pretty!

You can either then just dive right into the cake, or refrigerate it awhile longer until the ganache completely sets up.  And then this decadent dessert will be yours to enjoy.

Perfect for Valentine’s Day, or any lovely day you feel like a chocolate and peanut butter-y treat.  🙂  Enjoy!

Recipe Source

Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

Ingredients

PEANUT BUTTER FLOURLESS CHOCOLATE CAKE INGREDIENTS:
8 large eggs, cold
1 pound (16 ounces) dark, semisweet or bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into small pieces
1/2 cup creamy peanut butter
PEANUT BUTTER CHOCOLATE GANACHE SWIRL INGREDIENTS:
3 ounces dark, semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1/3 cup creamy peanut butter

Instructions

  1. TO MAKE THE PEANUT BUTTER FLOURLESS CHOCOLATE CAKE:
  2. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!)
  3. Place a large roasting or baking pan on the bottom rack of the oven. Bring a kettle or medium-sized pot of water to boil on the stove. Once it comes to a boil, carefully pour the water into the baking pan in the oven. This will be your water bath, and will help prevent the top of the cake from cracking.
  4. While the water is coming to a boil, add the eggs to the bowl of a stand mixer. Using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
  5. Meanwhile, melt the chocolate and butter and peanut butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter and peanut butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter and peanut butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the ingredients are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
  6. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the springform pan on the middle rack of the oven (a rack above the pan of boiling water). Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, about 23-26 minutes.
  7. Turn the oven off and crack the door oven open a few inches, and wait about 10 minutes for the cake to slightly cool. Then remove cake and transfer to a wire rack, and cool until it reaches room temperature. Then cover and refrigerate until the cake is completely chilled. (The cake can be refrigerated for up to 4 days.)
  8. Once the cake has chilled, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and then re-invert the cake onto a serving platter. Top with the peanut butter chocolate ganache swirl, if desired. Or you can serve the cake lightly dusted with powdered sugar, or just plain.
  9. TO MAKE THE PEANUT BUTTER CHOCOLATE GANACHE SWIRL:
  10. Melt the chocolate and heavy cream together in a double-boiler or in the microwave (use the same directions as above), and whisk together until the mixture is completely smooth.
  11. Add the peanut butter to a separate bowl, and heat in the microwave (about 15-25 seconds) until it is warmed and a little melty. Transfer the peanut butter to a pastry bag or a large ziplock bag, and then use scissors to snip off a small corner of the bag so that you can pipe the peanut butter. Set aside.
  12. Pour the chocolate mixture on top of the chilled cake, and use a spoon to spread it out in an even layer. Pipe the melted peanut butter on top of the chocolate in some long lines (or your desired pattern). Then immediately take a wooden skewer (or a toothpick or a knife) and drag it through the peanut butter in circles to create swirls. If you’d like, you can then run a knife around the edge of the cake to smooth out the sides, or you can just leave it drippy.
  13. Refrigerate the cake for about an hour to let the ganache firm up, or you can just serve it immediately.
https://yupfoodie.com/recipe/peanut-butter-chocolate-cake/

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Chocolate Swiss Roll Cake https://yupfoodie.com/recipe/chocolate-swiss-roll-cake/ Sat, 12 Jan 2019 17:39:25 +0000 https://yupfoodie.com/?p=2455 This decadent Chocolate Swiss Roll Cake is wrapped around a rich cream cheese icing, and covered in a silky chocolate ganache. You won’t be able to help yourself from going back for seconds, or even thirds! This cake looks so gorgeous coated in ganache, with a swirl of icing in the middle, plus it’s not …

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This decadent Chocolate Swiss Roll Cake is wrapped around a rich cream cheese icing, and covered in a silky chocolate ganache. You won’t be able to help yourself from going back for seconds, or even thirds!

This cake looks so gorgeous coated in ganache, with a swirl of icing in the middle, plus it’s not hard to make at all! There are so many ways that you can make this chocolate roll cake your own. This is one of those recipes that you can dress up or down depending on what you like!

I stuck to a classic Swiss roll style with a beautiful contrast between the white icing and chocolate cake.

I kept it simple with this version to show you guys the basics of making an incredible roll cake, but you can add slices of strawberries or raspberries inside the cake, or lined up on top of the ganache. The sky is the limit! You can even flavor the icing however you like.

Roll cakes have been gaining popularity lately, and for a good reason. They are stunning, delicious, and deceivingly easy to put together! They’re also perfect for serving a small group, and much easier to store leftovers versus their larger counterparts.

HOW TO MAKE A CHOCOLATE SWISS ROLL CAKE

Make the cake batter: This batter is very basic, and it is thin. This is to ensure that it fills your 10×15 inch pan perfectly with no lumps or bumps. Using coffee in this cake won’t give it a coffee flavor, rather it will bring out and accentuate the flavor of the chocolate. You can use 1/2 tsp espresso powder instead of the coffee if you have it handy. Leave the coffee out completely if you wish. This batter can be made using a stand mixer, a hand mixer, or even a whisk. You just want to make sure it comes out smooth.

Transfer to a baking sheet: Grease your 10×15 inch baking sheet and then line it with parchment paper cut to fit the pan. I find it helps leaving a 1/2 inch of parchment paper hanging over one of the 10″ edges. This makes it easier to pull the cake off the pan once it’s ready. Spread the batter over the baking sheet using a spatula and tap it a few times on the counter to make sure it’s even.

Bake the cake: With your oven set to 350F, bake the cake for 10-12 minutes. Since the cake is so thin, keep an eye on it so it doesn’t burn.

Remove from the pan and roll the cake: Run a knife along the edges of the cake to loosen any tough pieces sticking to the pan. Grab your overhanging piece of parchment paper and carefully pull the cake out of the pan. Roll the cake as soon as you can handle touching it – this is the best way to get a crack-free cake. If it does crack a bit, don’t worry. Between the icing and the ganache it will be hard to notice imperfections. Allow the cake to cool completely.

HOW TO ASSEMBLE A CHOCOLATE SWISS ROLL CAKE

Make the icing and ganache: While the cake is cooling, you can make your cream cheese icing. If you don’t prefer this type of icing, you can always use buttercream or royal icing. You may set the icing aside in the fridge to cool if you want it to be more firm for assembly. Prepare the ganache right before assembling the cake for easier spreading.

Assemble the cake: Make sure your cake has cooled completely before assembling the components or else the icing and ganache will melt. Unroll the cake, and spread the icing leaving 1/2″ free around the edges. Roll the cake back up tightly, and remove the parchment paper as you roll the cake. The parchment paper should come off very easily. Pour the ganache over the cake and spread using an icing spatula or a butter knife. Allow the cake to cool in the fridge. Cut slices with a serrated knife and enjoy!

Chocolate Swiss Roll Cake

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Chocolate Swiss Roll Cake

Ingredients

Chocolate Cake
1/2 cup flour all purpose
1/4 cup cocoa powder unsweetened
1 tsp baking powder
1/2 tsp salt
4 eggs
1/2 cup sugar granulated
2 tbsp butter melted
1 tsp vanilla extract
2 tbsp coffee strong brewed
Cream Cheese Icing
8 oz cream cheese 1 package, softened
4 tbsp butter softened
1 tsp vanilla extract
1 cup icing sugar
Chocolate Ganache
1 cup chocolate chips
1/2 cup heavy cream

Instructions

  1. Cake
  2. Preheat your oven to 350 F degrees. Spray a 10x15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.
  3. In a medium size bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. In another medium size bowl whisk the eggs, sugar, butter, vanilla, and coffee until there are no lumps.
  5. Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth.
  6. Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
  7. Bake for 10 to 12 minutes or until the top of the cake springs back when touched.
  8. While the cake is still hot, carefully lift the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.
  9. Cream Cheese Icing
  10. In a medium size bowl whisk the cream cheese with the butter first. Add the vanilla and icing sugar and whisk or beat using a mixer until smooth.
  11. Ganache
  12. In a bowl, add both the chocolate chips and heavy cream. Microwave in 30 second intervals until the chocolate has melted. Whisk until smooth.
  13. Assemble the Chocolate Roll
  14. Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squeezing out.
  15. Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
  16. Remove the plastic wrap from the cake and transfer it to your serving platter. Pour the ganache over the entire cake and spread evenly. Slice the cake using a serrated knife and serve.

Notes

Slice off about 1/2" from the ends to have a perfect swirl on each end. Store leftover cake in an airtight container in the fridge or tightly wrap it in plastic wrap and refrigerate. The cake should last about 5 days in the fridge, or up to 3 months in the freezer. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

https://yupfoodie.com/recipe/chocolate-swiss-roll-cake/


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BEST EVER STRAWBERRY TRIPLE LAYER CAKE https://yupfoodie.com/recipe/best-ever-strawberry-triple-layer-cake/ Sat, 05 Jan 2019 10:26:36 +0000 https://yupfoodie.com/?p=2318 Our Easy Strawberry Triple Decker Cake Recipe is an absolute showstopper. Loaded with Fresh Strawberries, this Homemade Southern Delight is guarentted to be a hit! Super Moist, Rich and Really Sweet, all topped with Strawberry Buttercream Frosting!! Yesterday was my darling friend Mary’s birthday, and when you have that kind of friend, you make something extra special. …

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Our Easy Strawberry Triple Decker Cake Recipe is an absolute showstopper. Loaded with Fresh Strawberries, this Homemade Southern Delight is guarentted to be a hit! Super Moist, Rich and Really Sweet, all topped with Strawberry Buttercream Frosting!!

Yesterday was my darling friend Mary’s birthday, and when you have that kind of friend, you make something extra special.

She’s a Southern belle who loves strawberries and pound cake, so naturally, I hopped into the kitchen to create my crazy-delicious, triple decker Strawberry Cake with strawberry buttercream frosting!

The rich pink color of this dense cake and the intense strawberry flavor top-to-bottom makes everyone happy, and I knew it would put a smile on her face.

Guys, I really LOOOVE this cake. It’s a combination of a strawberry cake with Jello and a fresh strawberry cake, which is something that’s hard to find in most recipes.

The strawberry cake Martha Stewart makes uses fresh fruit, but it produces a one-layered coffeecake. That’s great with my morning latte, but it doesn’t really elicit the “ooh and ahhh” response I wanted for my friend’s special day.

The strawberry cake Paula Deen makes does use Jello to achieve its signature color (that’s “blush and bashful,” for any Steel Magnolias fans out there), but she uses frozen strawberries.

I think using fresh strawberries helps them retain their texture, even when baking, so that’s what I use in my Strawberry Cake recipe. Paula also uses a traditional cream cheese frosting, and like mine is, well, a work of art.

Let’s talk about the cake itself first, though.

My recipe starts with a cake mix, so it’s important to understand a little bit about the difference between that kind of cake – a butter cake – and a strawberry sponge cake recipe.

Traditional sponge cakes (like a genoise or Angel food cake) typically have little or no butter and replace leavening ingredients like baking powder or soda with air from a good solid whipping of the eggs (separated or not). This process creates light and airy cakes, but they tend to be dryer and particularly suited for absorbing strawberry syrups or berry liqueur.

Butter cakes are heavier (even with added baking powder) and moister. I really wanted a dense, rich cake for this particular recipe, so bring on the butter . . . and Jello.

STRAWBERRY CAKE WITH JELLO

Why Jello? Well, it’s a great way to add flavor to a cake without added moisture that might throw off the batter.

The gelatin also works as a stabilizing agent, which helps prevent the top of the cake from cracking or splitting.

It comes in really vibrant colors too, so you can make colored cupcakes or cakes to suit a party theme. (Check the internet for some show-stopping multi-layered rainbow cakes or old-fashioned “poke” cakes with drizzles of those beautiful colors running through a white or yellow cake canvas.)

You CAN make a strawberry cake recipe without gelatin, but those typically don’t use a cake mix base either, so you’re signing up for a potentially tasty recipe but with a longer time commitment. (By the way, you’ll just be using the dry powder straight out of the Jello box – no need to add water and get it all jiggly.)

If you want an easy strawberry cake recipe, use mine.

If you want the BEST strawberry cake recipe, well, let’s just say you can’t go wrong with mine either.

NOW, ABOUT THAT FROSTING.

Generally, when I make this cake, I use either a vanilla buttercream or a cream cheese frosting.

This time, though, I wanted to give the juicy red berries a seat at the frosting table. That took a little experimenting to get the technique and the moisture content just right, but the strawberry buttercream I ended up with is worth . . . every . . . minute.

It’s sweet, light, and studded with berries – the perfect complement to my Strawberry Cake.

Needless to say, Mary was really excited when I did the big reveal on this cake, and I’m pretty sure I saw a little tear in her eye when she took that first bite. Don’t wait on someone’s special day, though – go ahead and make this for yourself today.

It’s someone’s birthday somewhere, right?

RECIPE NOTES FOR STRAWBERRY CAKE:

Frosting: This Strawberry Cake recipe, at least the cake part, is my favorite kind of recipe. Dump everything into a bowl and mix.

The frosting, however, is a little more fickle.

Buttercreams, in general, can be hard to work with just because butter tends to soften quite a bit at room temperature. To achieve my strawberry-speckled version, you’ll have to take extra care because of the natural juices from the berries.

To minimize extra fussing, make sure to completely cool the layers of cake and then refrigerate them for a bit (you can stack them with a piece of wax paper between each layer).  The buttercream itself should also be refrigerated for about 10 minutes before frosting your cake.

You’ll want to frost one layer at a time, then chill before adding the next layer and chill again before frosting the sides. Your beautiful masterpiece should also live in the refrigerator until you’re ready to serve

It really is easy to assemble, but you’ll need some extra patience. As it turns out, patience is NOT a virtue I’m generously blessed with – just ask my hubby!

But I can make this cake, and so can you. Just give yourself plenty of time.

Fresh or Frozen Strawberries: While I definitely recommend fresh strawberries both for the cake and the frosting in this recipe, you can substitute frozen berries in a pinch.

Sometimes you just can’t find them fresh (or ripe), so just do what you have to do to make this recipe. I do suggest chopping the berries before they’re completely thawed to avoid a mushy mess and make sure you drain them as much as possible.

Pan Substitutions: If the thought of managing a three-layered monster is intimidating, you can still enjoy this cake.

  • Make Cupcakes–The measurements here will make approximately 36 cupcakes. Just start checking them during the baking process at around 17 minutes since they’ll likely need to bake a few minutes less.
  • Make in a 9X13–You can also cook this in a 9”x13” pan (you’ll need to watch the cooking time on this one too), with enough batter leftover for about another 12 cupcakes. Either of these options will cut back on the frost-refrigerate-repeat steps too and save you some time.

If your Cake Sinks in the Middle: This cake is a dense, extremely moist cake, containing a lot of extra moisture from the fresh strawberries.

That being said, if the cake layers are not baked until done, if they are slightly “underbaked”, your finished cake might possibly sink in the center.

Make sure when you test for “doneness” your toothpick inserted in the center comes out clean.

Substitutions: For all the chocolate lovers, try subbing in your favorite chocolate frosting instead of my strawberry buttercream.

The cake is substantial enough – and “strawberry-y” enough – to still shine through. You can even garnish the top with some chocolate covered strawberries. Mmmmm

BEST EVER STRAWBERRY TRIPLE LAYER CAKE

BEST EVER STRAWBERRY TRIPLE LAYER CAKE

Ingredients

Cake Ingredients:
1 Box White Cake Mix
1- 3 Ounce Box Strawberry Jello
4 Large Eggs
1/2 Cup Sugar
1/4 Cup All-Purpose Flour
1/2 Cup Fresh Strawberries Finely Chopped
1 Cup Vegetable Oil
1/2 Cup Milk
Strawberry Buttercream Frosting:
1 Cup Unsalted Butter Softened
2 16 Ounce Packages Powdered Sugar
1 Cup Fresh Strawberries Finely Chopped

Instructions

  1. Make the Cake: Preheat the Oven to 350 degrees. Line 3- 9-inch cake pans with parchment paper and spray with nonstick cooking spray (I prefer the Baking nonstick cooking spray that contains flour). Set aside.
  2. In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, and increase mixer to medium and beat for 3 minutes.
  3. Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.
  4. Cool cake in pans on a rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
  5. Meanwhile, Make Frosting: In a large bowl, beat the butter at medium until it's pale yellow and fluffy. Add powdered sugar and strawberries and beat at low until well combined and creamy. Set in the fridge for about 5-10 minutes to firm it up slightly (You just don't want it to be runny).
  6. Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate!
https://yupfoodie.com/recipe/best-ever-strawberry-triple-layer-cake/

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CHOCOLATE NUTELLA LAVA COOKIES https://yupfoodie.com/recipe/chocolate-nutella-lava-cookies/ Sun, 30 Dec 2018 08:09:05 +0000 http://yupfoodie.com/?p=2255 Okay, I have to tell you this, enough is enough. Enough, eating Nutella out of the jar. There are far better uses for Nutella. Did you know about this secret of what happens when Nutella and chocolate chip cookies meet? Honestly, magical stuff! The flavor goes beyond what a good chocolate chip cookie means. The ingredients unite in a way …

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Okay, I have to tell you this, enough is enough. Enough, eating Nutella out of the jar. There are far better uses for Nutella.

Did you know about this secret of what happens when Nutella and chocolate chip cookies meet? Honestly, magical stuff! The flavor goes beyond what a good chocolate chip cookie means. The ingredients unite in a way that puts all the other cookies I’ve had to shame. It’s the warmest, nuttiest, chocolatiest cookie you could imagine.

These Nutella lava cookies are my chocolate chip cookie dreams come true. As if chocolate chip cookies weren’t already tempting enough, they are now packed with melting Nutella lava flowing out when you break them apart.

We’re talking thick and fudgy cookies this time. A chocolate lover’s utopia. I wonder if I’ll ever find a dessert I love more than a big, soft, freshly baked, Nutella lava cookie.

Doubtful.

We’ve been making salads and stuffed peppers and all kids of yummy and healthy soups for the last few days. I love food, and I love healthy food, and I love vegetables. But sometimes I just want to snuggle with my loved ones, and sleep in a little bit, and have these thick and soft Nutella lava cookies with a glass of milk.

Ingredients:
2 cups all-purpose flour
3 tsp cornstarch
1 tsp baking soda
1 tsp sea salt, plus more for sprinkling
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs, at room temperature
1 cup butter, at room temperature
2 tsp vanilla
3/4 cup unsweetened cocoa powder
24 tablespoons Nutella, chilled
1 cup semisweet chocolate chips, plus more for topping

Start by scooping out 24 tablespoons of Nutella onto a sheet of parchment paper or a silicon mat. Then freeze them for 1 hour or until solid.

In the meantime, whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.

In a separate large bowl whip up the butter until soft and fluffy, about 2 minutes. Then add both sugars and whisk together for another few minutes.

Mix in the eggs and vanilla until incorporated and gradually add cocoa powder.

Add the flour mixture and chocolate chips to the bowl. Mix until everything is combined.

Scoop about 1/4 cup of the dough mixture at a time and using your hands roll the ball. Place the ball onto a baking sheet covered with parchment paper or silicon mat and repeat to make 24 equal dough balls.

Using the back of a spatula make holes in the centre of the dough balls and place frozen Nutella scoops in the middle.

Cover Nutella scoops completely inside by pulling the dough and forming balls. Make sure to work fast as Nutella quickly melts with the heat of your hands. Then place them on a silicon mat or baking sheet covered with parchment paper.

Sprinkle the tops with few additional chocolate chips and sea salt. Freeze the balls for at least 1 hour.

Preheat the oven to 350F.

Remove the cookie balls from the freezer and space them 2 inches apart on a baking sheet or silicon mat.

Bake for 12 minutes or until the cookies flatten with a slight dome and edges start to harden. The center should remain soft though. Don’t worry it will continue to cook outside the oven while resting.

Let the cookies rest for 15 minutes before serving.

CHOCOLATE NUTELLA LAVA COOKIES

Prep Time: 2 hours, 20 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 32 minutes

CHOCOLATE NUTELLA LAVA COOKIES

Ingredients

2 cups all-purpose flour
3 tsp cornstarch
1 tsp baking soda
1 tsp sea salt, plus more for sprinkling
½ cup granulated sugar
¼ cup brown sugar
2 eggs, at room temperature
1 cup butter, at room temperature
2 tsp vanilla
¾ cup unsweetened cocoa powder
24 tablespoons Nutella, chilled
1 cup semisweet chocolate chips, plus more for topping

Instructions

  1. Scoop out 24 tablespoons of Nutella onto a sheet of parchment paper or silicon mat. Then freeze them for 1 hour or until solid.
  2. Whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.
  3. In a separate large bowl whip up the butter until soft and fluffy, about 2 minutes.
  4. Add both sugars and whisk together for another few minutes.
  5. Mix in the eggs and vanilla until incorporated and gradually add cocoa powder.
  6. Add the flour mixture and chocolate chips to the bowl. Mix until everything is combined.
  7. Scoop about ¼ cup of the dough mixture at a time and using your hands roll the ball. Place the ball onto a baking sheet covered with parchment paper or silicon mat and repeat to make 24 equal dough balls.
  8. Using the back of a spatula make holes in the centre of the dough balls and place Nutella frozen scoops in the middle.
  9. Cover Nutella scoops completely inside by pulling the dough and forming balls. Make sure to work fast as Nutella quickly melts with the heat of your hands. Then place them on a silicon mat or baking sheet covered with parchment paper.
  10. Sprinkle the tops with few additional chocolate chips and sea salt.
  11. Freeze the balls for at least 1 hour.
  12. Preheat the oven to 350F.
  13. Remove the cookie balls from the freezer and space them 2 inches apart on a baking sheet or silicon mat.
  14. Bake for 12 minutes or until the cookies flatten with a slight dome and edges start to harden. The center should remain soft though. Don't worry it will continue to cook outside the oven while resting.
  15. Let the cookies rest for 15 minutes before serving.
https://yupfoodie.com/recipe/chocolate-nutella-lava-cookies/


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Hot Chocolate Cake https://yupfoodie.com/recipe/hot-chocolate-cake/ Sun, 30 Dec 2018 07:15:05 +0000 http://yupfoodie.com/?p=2180 Have you ever wanted to EAT hot chocolate? And I’m not talking about scooping powdered hot cocoa mix into your mouth.. that’s weird.. I hope you’ve never done that. I’m talking about infusing the flavor of hot chocolate into everything, because why shouldn’t we have our hot chocolate and be able to eat it too? …

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Have you ever wanted to EAT hot chocolate? And I’m not talking about scooping powdered hot cocoa mix into your mouth.. that’s weird.. I hope you’ve never done that.

I’m talking about infusing the flavor of hot chocolate into everything, because why shouldn’t we have our hot chocolate and be able to eat it too? 🙂

And that’s how the hot chocolate cake was born in my kitchen and devoured in one day.

The stand out ingredient in this cake is International Delight’s new Dark Hot Chocolate. It gives this cake a rich hot chocolate flavor, and it helps make the cake extra moist! Whenever we have the chance to try a new product, you know it’s good when it disappears within a day or two!

Not only did we try the hot chocolate in the cake, but it was phenomenal when heated in the microwave and enjoyed like traditional hot chocolate but, here’s the kicker.. it’s also really good just cold straight out of the fridge!!

You can bake with it and you can drink it.. reminds me of the Julia Child quote, “I enjoy cooking with wine, sometimes I even put it in the food,” haha, very fitting!

There is another thing you will love about this recipe.. the base of the chocolate cake starts with a box of chocolate cake mix! Things just got easier, woohooo!!

We switched around a few ingredients to give the box mix some extra homemade love. Typically cake mixes call for 3 eggs, we did 3 eggs plus an additional egg yolk. The extra yolk makes the cake moist and a little bit more dense and rich, instead of light and fluffy. Plus we substituted the water in the recipe for the International Delight Dark Hot Chocolate.

Layer by layer we have.. hot chocolate cake, marshmallow buttercream, chocolate ganache, hot chocolate cake, marshmallow buttercream, chocolate ganache and toasted marshmallows. This cake really is easy to assemble. You don’t have to worry about the buttercream being even and smooth because you’ll cover it in chocolate ganache. The cake should have an oozing-ness to it, with marshmallow buttercream and ganache peaking through.

Top the whole thing with marshmallows, and here comes my favorite part.. get out the kitchen torch and toast them!

Hot Chocolate Cake

Hot Chocolate Cake

Ingredients

CAKE
3 eggs plus 1 egg yolk
1 & 1/3 cup International Delight Dark Hot Chocolate
1/2 cup oil
Chocolate cake mix
CHOCOLATE GANACHE
1/2 cup heavy cream
3/4 cup milk chocolate chips
MARSHMALLOW BUTTERCREAM
2 sticks butter, room temperature
1 & 1/2 containers marshmallow fluff, 7oz each
1/2 tsp vanilla extract
2 cups powdered sugar
Mini marshmallows to top the cake

Instructions

  1. CAKE
  2. Preheat the oven according to the directions on the box.
  3. Using butter, grease the bottom and sides of two 8 inch round cake pans or springform pans and line the bottom with a round piece of parchment paper. To ensure even baking, place a bake even strip around the pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
  4. In a mixing bowl combine the eggs, egg yolk, International Delight Hot Chocolate, and oil. Slowly add in the chocolate cake mix and beat using an electric mixer until all of the cake mix is incorporated.
  5. Scrape the batter into the prepared cake pans, using a spatula to evenly spread it. Put an even amount of cake batter in each pan.
  6. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife. Make sure the cake is completely cooled, then wrap the cake in plastic wrap and place it in the refrigerator. This cake is good for up to one week like this.
  8. CHOCOLATE GANACHE
  9. Place chocolate chips in a medium heat-proof bowl.
  10. In a small pot over low heat, heat the heavy cream until boiling.
  11. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
  12. Use a spatula to stir the mixture until smooth.
  13. Allow the ganache to come to room temperature before adding it to the cake.
  14. MARSHMALLOW BUTTERCREAM
  15. In a mixing bowl, beat the butter using an electric mixer until fluffy. Add in the marshmallow fluff and vanilla extract, gently mix by hand with a spatula.
  16. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer.
  17. TO ASSEMBLE THE CAKE
  18. Spread a small amount of buttercream on an 8 inch round cardboard cake circle.
  19. Place your first layer of cake on top of the cardboard.
  20. Put buttercream on top of the first layer and spread it smooth with an offset spatula. Decide how much or how little frosting you want in-between each layer. You want the frosting to be visible on the sides.
  21. Using a spoon, drizzle the room temperature chocolate ganache over the buttercream, allowing it to drip down the sides of the cake.
  22. Place the second layer of cake on top of the previous layers.
  23. Add more buttercream, smoothing it with a spatula.
  24. Drizzle on more chocolate ganache, allowing it to fall down the sides. Also cover the center of the cake with ganache.
  25. Add a few handfuls of mini marshmallows to the top of the cake.
  26. Use a kitchen torch to toast the marshmallows.
  27. Serve and enjoy.
https://yupfoodie.com/recipe/hot-chocolate-cake/

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The Most Amazing Fudgy Chocolate Cake https://yupfoodie.com/recipe/the-most-amazing-fudgy-chocolate-cake/ https://yupfoodie.com/recipe/the-most-amazing-fudgy-chocolate-cake/#comments Fri, 21 Dec 2018 17:42:16 +0000 http://yupfoodie.com/?p=1817 The most amazing, one bowl, best fudgy chocolate cake is so rich and decadent, with the perfect balance of fluffy and fudgy! Finished with an amazing ganache, this Best Fudgy Chocolate Cake is coming at you just in time for your Easter feast! chocolate cake A good chocolate cake recipe is so hard to come by, just like a good brownie recipe. …

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The most amazing, one bowl, best fudgy chocolate cake is so rich and decadent, with the perfect balance of fluffy and fudgy!

Finished with an amazing ganache, this Best Fudgy Chocolate Cake is coming at you just in time for your Easter feast!

chocolate cake

A good chocolate cake recipe is so hard to come by, just like a good brownie recipe. There are always high hopes and promises of what you’re looking for, but the delivery can be opposite and sometimes less than what you’re craving.

While I’ve tried so many chocolate cakes over the years, and failed following so many different recipes, it was time to take matters into my own hands and come up with the best chocolate cake we’ve ever had. That’s a HUGE call to make, I know. As a result…this one takes the cake.

chocolate cake recipe

Just the same as these Best Fudgy Cocoa Brownies, I wanted FUDGY, but being a cake, I wanted FLUFFY — and MOST OF ALL I wanted uncomplicated steps. No melted butter combined with an abundance of chocolate; melted on the stove in a pot, then a dry mix combined in one bowl and a wet mix combined in another bowl, and a headache plus 2 pain killers and a bottle of vino later…..a cake is born.

This one is different. One bowl. No beaters or kitchen aids and zero sifters or pans. Just a humble bowl and a wooden spoon. No pain killers or wine needed.

This fudgy chocolate cake took many MANY batches to perfect the right balance of flour, oil, cocoa powder and baking powder.

Finally I did it. Look at THAT!  SUPER fudgy and MOIST! We almost loved this fudgy chocolate cake as much as (or the same as) those brownies. I said, almost.

Ganache

The most perfect ganache using ONLY a small saucepan to make it. No separate bowls or metal bowls, or whatever. So uncomplicated, you won’t believe it until you try it. It’s a matter of heating cream > adding in the chocolate chips > waiting for it to melt > stir > done. Even the laziest person could pull this cake off.

Me, being the laziest person.

I know this is an all out decadent recipe, BUT this cake uses only half the amount of oil usually found in chocolate cakes, less flour, no butter, while keeping a maximum rich chocolate flavour. Also, a sugar substitute can be used such as a natural granulated sweetener that measures 1:1 with sugar to reduce calorie count.

how to make a chocolate cake

The easiest, MOST amazing, and BEST chocolate cake, using simple ingredients and little time and effort to pull together. The batter is watery when you first mix it together, but it’s meant to be that way. That’s where the fudge-like texture comes in!

some tips:

  • I use a dark, unsweetened cocoa powder for maximum chocolate richness. You can use Hershey’s Unsweetened Cocoa powder if you wish. Remember: the darker the cocoa powder, the richer and darker the cake.
  • Do not substitute the oil for melted butter.
  • You can use full fat milk, reduced fat milk, 2% or skim. You can even use buttermilk, or make your own (3/4 cup milk mixed with 2 teaspoons white vinegar before doing anything else to allow the milk time to sour).
  • The coffee in this recipe CAN NOT be tasted, but allows a rich chocolate taste to shine right through.
  • Please try not to over bake it as that will dry out this cake. Check it after 30 minutes with a toothpick inserted into the centre. If too much batter sticks to the toothpick, continue baking for another 10 minutes and check again. Our cake baked at exactly 45 minutes, and the toothpick was a little dirty when it came out. THIS is the result you will be looking for if you’re wanting a moist texture.
  • Make the chocolate ganache as soon as the cake comes out of the oven. It will be ready and firm enough to spread by the time the cake has cooled down completely.
The Most Amazing Fudgy Chocolate Cake

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Serving Size: 6

The Most Amazing Fudgy Chocolate Cake

Ingredients

CHOCOLATE CAKE:
1 1/2 cups (7 oz / 200 g) all-purpose or plain flour
1 1/2 cups (11 oz / 310 g) white granulated sugar (or a natural granulated baking sweetener measuring 1:1 with sugar)
1/2 cup (1.7 oz / 50 g) unsweetened cocoa powder
1 1/2 teaspoons baking powder*
1/2 teaspoon salt
1/3 cup (80 ml) vegetable oil
1 large egg
1 tablespoon (20 ml) pure vanilla extract
3/4 cup (190 ml) milk
3/4 cup (190 ml) boiling water mixed with 2 teaspoons instant coffee powder
CHOCOLATE GANACHE:
1 cup (250 ml) heavy cream or thickened cream
8 ounces (250 grams) semi sweet or dark chocolate chips

Instructions

  1. Preheat oven to 350º F (175°C). Lightly grease an 8-inch round cake pan with non stick cooking oil spraying.
  2. CHOCOLATE CAKE:
  3. Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
  4. Add oil, egg, vanilla and milk to the flour mixture and beat well to combine. Pour in the boiling water (with the coffee), and mix until glossy.
  5. Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
  6. Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
  7. CHOCOLATE GANACHE:
  8. Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat.
  9. Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate.
  10. Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread (similar consistency to Nutella).
  11. Spread evenly over the cake.

Notes

*For a fluffier cake, use 2 teaspoons baking powder. For a fudgier cake, use 1 1/4 teaspoons baking powder. Best Fudgy Chocolate Cake has been adapted from the chocolate cake component of THIS RECIPE, swapping out butter for oil for texture.

https://yupfoodie.com/recipe/the-most-amazing-fudgy-chocolate-cake/

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The Perfect Peanut Butter Cut-Out Snowman Cookies For Christmas 2018 https://yupfoodie.com/recipe/perfect-peanut-butter-cut-snowman-cookies-christmas-2017/ Fri, 14 Dec 2018 05:59:59 +0000 http://yupfoodie.com/?p=848 Happy December! I’ve really gotten into the swing of Christmas baking. So I’m ready to share the perfect, keep-its-shape, slightly crispy, peanut buttery goodness cut-out snowman cookie recipe. A little twist on the usual holiday cut-out cookie, they pair nicely with vanilla royal icing and are ideal for decorating and gifting. The key to these cookies keeping …

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Happy December! I’ve really gotten into the swing of Christmas baking. So I’m ready to share the perfect, keep-its-shape, slightly crispy, peanut buttery goodness cut-out snowman cookie recipe. A little twist on the usual holiday cut-out cookie, they pair nicely with vanilla royal icing and are ideal for decorating and gifting.

The key to these cookies keeping their shape lies not only in the combination of ingredients (exact measurement in baking is important) and omission of the leavening agent (i.e. baking powder), but in some crucial points in the process.

Use the best quality butter you can find (unfortunately usually the most expensive). Higher quality butter has less water content, and therefore spreads less during baking. When creaming your butter and sugars, mix only until just incorporated. Traditionally, creaming the butter and sugar means whipping it until it becomes light and fluffy, but doing this will incorporate too much air for this cut-out cookie… perfect for cakes and cupcakes though.  Also chill your cookie shapes to almost the frozen point (even frozen works if you have the time) before baking.

The Perfect Peanut Butter Cut-Out Snowman Cookies For Christmas 2017

Yield: 30 Cookies

The Perfect Peanut Butter Cut-Out Snowman Cookies For Christmas 2017

Ingredients

1 cup (200 g) smooth peanut butter
1 cup (227 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (212 g) light brown sugar, packed
2 large eggs, cold
2 teaspoons (10 ml) vanilla extract
4 cups (508 g) all-purpose flour, sifted
1/2 teaspoon (4 g) salt

Instructions

  1. On low speed, mix peanut butter, butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment, until incorporated.
  2. On low speed, add eggs and vanilla and mix until just combined.
  3. Sift salt and flour together and add to the mixture, stirring on low speed. (Tip - Before you mix, cover your bowl losely with a large tea towel, ensuring the tea towel does not get pulled into the machine, to trap the flour inside and prevent spilling). Mix until the dough collects around the paddle attachment.
  4. Roll your dough between two sheets of parchment paper and chill in the fridge for at least one hour.
  5. Cut your cookie shapes out and re-roll as needed. Note that shapes which are re-rolled tend not to keep their shape as well, even if you follow all the correct steps. Keep your cookie shapes with most detail for the first round of cutting.
  6. Place cookie shapes at least 1/2 an inch or 1 cm apart on a baking sheet lined with parchment paper.
  7. Place tray(s) of cookies in a fridge or freezer until thoroughly chilled; at least one hour.
  8. Bake at 350 degrees Fahrenheit for approximately 8-12 minutes. Larger shapes will need more time and smaller shapes less. Look for slightly golden brown edges.
  9. Once cookies have cooled, decorate as desired!
https://yupfoodie.com/recipe/perfect-peanut-butter-cut-snowman-cookies-christmas-2017/

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