Tag Archives: chocolate cake

Kahlua Chocolate Cake Donuts

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I made donuts!

Because I just finished the hardest exam I ever took in my life.

Because it’s raining outside.

Because I’m a chocoholic and I honestly don’t care for bikini season.

Just because. Do we ever need a reason to eat 3 donuts in one sitting?

kahlua chocolate cake donuts

These are nothing like your typical old fashioned cake donuts. These have an added kick – kahlua. Bet grandma never added that to her donuts!

I had some kahlua sitting in the cabinet so I decided to add it in the glaze. Probably one of the bestest decisions I’ve ever made.

Normally, I’m not so much of a fan of cake doughnuts. It’s yeast risen, fluffy and tender counterpart always won my heart (and stomach). When I’m at home though, I haaateee deep frying because the smell of oil clinggss to my hair and clothes. So I decided to give baked doughnuts a go!

These did not disappoint! I had 3 in one sitting and now my waistline hates me.

If you normally like fluffier donuts too, I’d suggest giving these a try! The cake had a tender crumb and held it’s moisture out even after hours of sitting out on the counter. The cocoa added just the right touch of chocolate flavour. Kahlua – the star of the show – heightened all the flavours, it was so so SO good. If you don’t have kahlua on hand or you don’t like the taste of it, vanilla extract works perfectly too!

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Kahlua Chocolate Cake Donuts

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tbsp unsalted butter, melted
1 tsp pure vanilla extract

1 1/4 cup powdered sugar
3 tbsp unsweetened cocoa powder
big pinch salt
2 to 4 tbsp milk
2 tsp kahlua or pure vanilla extract

Place a rack in the upper third of the oven and preheat oven to 325  degrees F.  Spray a doughnut baking pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a small bowl, whisk together brown sugar, buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.

Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.

Transfer to the batter to a piping bag or use a small spoon to portion batter into the prepared doughnut baking pan.  Fill until 2/3 full.

Bake doughnuts for 11 to 13 minutes or until a toothpick inserted into one of the doughnuts comes out clean.  Allow to rest for five minutes before removing doughnuts to cool completely.

To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and all of the vanilla extract.  Whisk to combine.  Mixture may be thick.  Add milk, a tablespoon at a time, until the glaze is thick but still pourable.

Dip one side of each doughnut into the chocolate glaze.  Shake off some of the excess glaze.

Adapted from Joy the Baker 

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Spiderman Cake for C’s 21st Birthday

***Update: I’ve included a complete nutrition facts table for you, eat at your own risk 😛 scroll to the bottom for the tables! 

C turned 21 last week!

If you have been reading my blog for a while, you may recall him from his birthday last year here! He has also appeared in all the posts for my birthdays: 18th, 19th, 20th.

We have this ongoing tradition where we have to arrive at each other’s house to celebrate when the clock strikes 12 on our birthdays. Great tradition right? I take full credit for this idea. Sorry C, but you know it’s true 😛

Since I’ve been kicking his butt on the playground in 2001, we’ve been reallly good friends, if not best friends. We just understand each other really well. Sometimes I don’t even have to say anything but he’ll know exactly what is on my mind.

A friendship like that needs to be celebrated… with cake! Months before his birthday (so that he won’t suspect a thing!), I asked him who his favourite superhero is. I thought he would say that it’s Iron Man, but nope it’s actually Spiderman! I was so relieved to hear that because a spiderman cake is much much much easier to make.

I also got him a spiderman poster which he absolutely loved! I spent quite some time deciding between a couple posters because I wasn’t sure where his poster tastes lie. Real glad he liked what I chose in the end. Phew.

Here’s our annual blurry-blue-background picture:

c's 21st

Spider-man, spider-man, does whatever a spider-man can

c's 21st

Spins a web, any size, catches thieves, just like flies. Look out! Here comes the spiderman!

c's 21st

Here’s how I did it:

1. Smash up some oreos to make the cookies and cream cream filling

c's 21st

2. Torte and fill 3 chocolate cake layers with cookies and cream frosting.

c's 21st

3. Cover with red fondant. Cut out 2 eye pieces from white fondant. (I used homemade marshmallow fondant) Then pipe the spider web design using black royal icing.

c's 21st

4. Eat!

c's 21st

And that’s it! Seriously, it is a lot simpler than it looks. Especially if you use commercial fondant and royal icing.

c's 21st

Ingredients

Cake

  • 3 cups sugar
  • 2 2/3 cups all-purpose flour
  • 1.12 cups cocoa (any kind will do here, but use the best that you have on hand)
  • 3 teaspoons baking soda
  • 1.5 teaspoon baking powder
  • 1.5 teaspoon salt
  • 3 eggs
  • 1.5 cup buttermilk or sour milk*
  • 1.5 cup strong black coffee OR 3 teaspoons powdered instant coffee plus 1.5 cup boiling water
  • 3/4 cup vegetable oil
  • 1.5 teaspoon vanilla extract

Cookies and Cream Frosting

  • 4 cups heavy cream, COLD
  • 1 cup powdered sugar
  • 27 Oreo cookies, crushed
  • 2 tsp vanilla

How To

1. Heat oven to 350°F. Grease and flour 3 10-inch round baking pans

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Place the metal bowl of your mixer, along with whisk attachment, in the freezer for 5 minutes. Remove from freezer and add heavy cream, vanilla, and powdered sugar. Beat on high until you have whipped cream that forms stiff peaks (keep an eye on it….it can turn to butter if you let it go too long). Fold in crushed cookies.

5. Fill and cover cake with frosting right after you make the frosting. I made the mistake of using a whip cream based frosting. Whip cream doesn’t sit out too well, so I would recommend stabilizing it with some skim milk powder if you have it. It will save you a lot of pain later!

Cake adapted from Hershey’s and frosting adapted from Confessions of a Cookbook Queen

Nutrition Facts

spiderman cake facts

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Hazelnut Praline Chocolate Cake

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This cake definitely trumps ALLL the cakes I have ever made. If you like Ferrero Rocher or Bueno, you need to make this cake right now. Your life will be a big black hole until you have a slice of this. (Totally not exaggerating.)

All threats aside, the idea for this cake came to me as I was enjoying some Bueno (not surprisingly) a couple months back. I gotta tell you, if there ever is a Bueno eating competition, I will join it and I will win. I can finish an entire bar of Bueno in like 50.36 seconds. My sister thinks it’s disgusting, but I think it’s natural talent 😀

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The cake consists of 3 layers of my favourite chocolate cake, but changed up a bit with EXTRA coffee (to bring out the chocolate flavour). Between the layers is where the taste explosion happens. I filled and covered this cake with HAZELNUT PRALINE WHIPPED GANACHE. To make this ganache, my trusty 13 cup KitchenAid Architect food processor pulverized the praline into crumbs in a matter of seconds, I kid you not! Then I used my 7 quart KitchenAid bowl lift stand mixer to whip my ganache into the perfect consistency. KitchenAid has made my life so much easier!

praline processor

hazelnut praline ganache

I usually try to avoid superlatives but believe me when I say that this is THE best ganache I have ever had… so far. 

Seriously, I liked this cake so much that it was hard for me to not think about it.

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Lucky for me, I pretty much had the entire cake to myself. I live with a bunch of weirdos who were born without the gene that codes for chocolate-lovin’ in their brain centers. Sometimes I question whether or not my sister is telling the truth when she tells me that I joined the family after I was picked up from a garbage can 😛

I ate about 70% of the cake alllll by myself. Again, this is one of those natural talents of mine to be able to consume copious amounts of chocolate without dying from an overdose. My brother had one slice about 2 days after I made this cake. Yenno what he said to me?! I’ll tell you what he said to me:

“Hey, this is actually pretty good.”

Um what? *Eyebrow raises* “What do you mean by actually?!”

hazelnut praline cake

Hazelnut Praline Chocolate Cake

Chocolate cake recipe here. Make one full recipe for 3 layer 10″ cake.

Hazelnut Praline

100g Hazelnuts
3/4 cup of granulated sugar

1. Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then place the hazelnuts between 2 towels and rub the hazelnuts to get the skin off.
2. In a saucepan, caramelize the sugar one third at a time. Place 1/3 of sugar into pan at medium heat, stir and let melt until it reaches a caramel colour. Add in second third and last third slowly, making sure to stir.
3. Once all sugar is caramelized, throw in the hazelnuts and coat them all with the melted sugar.
4. Immediately transfer to oil-sprayed cookie sheet. Let the praline cool until hardened.
5. Break up praline into pieces, process in food processor until it reaches a super fine consistency.

Hazelnut Praline Ganache

320mL and 800mL of heavy cream
10 oz. of milk chocolate (I used Ghirardelli)
All of the hazelnut praline

1. Using a a microwave, warm the chocolate in 30s intervals, stir in between intervals. When there are just a few lumps of solid chocolate left, reduce heating time to 10 secs in the microwave to avoid burning the chocolate. Stop when chocolate is one liquidy consistency.
2. Stir the processed praline into the chocolate. The mixture is supposed to be grainy, don’t worry!

2. Bring 320mL of heavy cream to a boil, then pour 1/3 of it into the chocolate mixture. Stir slowly until evenly combined. Drizzle in the rest of the boiled heavy cream in thirds and stir to combine.
3. Pour in the remaining cold 800mL heavy cream, you will have a very liquid mixture, this is normal, don’t panic!
4. Place the entire mixture into a refrigerator for a couple hours to cool. If possible, put the beaters of your standmixer/handmixer into the fridge as well. You want to make sure everything is really cold, but NOT frozen, in order to be able to whip up the cream and create a thicker consistency.
5. When it is cooled, whip the mixture on medium speed until medium peak forms. You don’t want to whip it for too long or on high speed because your whip cream will curdle and turn to butter. No bueno. 

Source: Modified from Alena Kogotkova

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