Posts Tagged ‘chocolate’

I admit that I’m way behind on my posts.  There are things that I’ve been making that Lee tells me DEFINITELY need to go on the blog but then I go and forget to take a picture of them.  Not cool.

I did, however, make sure to take some pictures of a more recent baked construct for one of my best friends (in the whole wide world).  Mostly I remembered because there were plenty of sparkly things on it that kept catching my eye.

I think that maybe he liked his cake, don’t you?  Even though it turned out a little lopsided because I didn’t use 10″ pans like a good girl but instead overfilled my 9″ cake pans.  Whatever.  It was still absolutely heavenly.

Bestie Birthday Cake

1/2 cup good quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
1 teaspoon vanilla

Preheat oven to 300°F. and grease 2 10″ round cake pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, about 1 hour.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Avocado Buttercream

4 ounces of avocado meat, about 1 small to medium, very ripe avocado
1 teaspoon lemon juice
1/2 pound powdered sugar, sifted
1/2 teaspoon vanilla extract

Peel and pit the soft avocado.  If the avocado has brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.  Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat.  Add vanilla extract until combined.  If not using right away, store in the refrigerator.

Vanilla Buttercream Frosting

3 sticks of softened, unsalted butter
6 cups powdered sugar
1 tablespoon pure vanilla extract
2 tablespoons milk

Beat butter until smooth and creamy.  Slowly add powdered sugar until fully incorporated.  Add vanilla and milk and mix.  If mixture is too dense, add more milk to receive desired consistency.

To Assemble Cake:

Spread avocado buttercream between cake layers.  Spread vanilla buttercream frosting up and over top and sides of cake. Cover and chill. Bring cake to room temperature before serving.

Chocolate cake recipe found from Slow Like Honey.

Avocado buttercream recipe found from Joy the Baker.

Inspiration for cake decoration from Sprinkle Bakes.


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Since I’d just made a semi-traditional zucchini bread and still had some zucchini hanging out in the fridge, I decided to mix things up a little bit by adding in some chocolate to the equation.  I also wanted something that was easily portable for Lee to take into work.  Because I’m like that.  I make potent portables.  Yep.  Okay, feel free to groan there on that one.  Anyway, I thought about what else I had in the house and decided that chocolate and coconut would be a fine combination with a zucchini batter base.

Now, I DO think that it was a great combination and that these muffins were great and highly satisfying BUT I must say that I find myself drawn more to the Cinnamon Zucchini Bread.  WHYYYY?  Well, I actually enjoy a good old-fashioned zucchini bread, reminiscent of the olden days, way back in the 90s (yikes).  This recipe is more about the chocolate and coconut than the zucchini.  So just don’t expect a traditional zucchini bread flavor here and you’ll be a-okay.  With these muffins, you’ll be able to justify eating something chocolate-y because you’ll be getting your veggies in at the same time!  Right?  Right.

Chocolate Coconut Zucchini Muffins

2 cups shredded raw zucchini
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened shredded coconut
1 tablespoon instant coffee granules
1/4 cup vegetable oil
1/2 cup plain Greek yogurt
3/4 cup granulated sugar
1/2 cup  dark brown sugar
2 large eggs
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F and spray a six-cup jumbo muffin pan with nonstick cooking oil.

In a medium bowl, combine the flours, cocoa powder, baking soda, baking powder, salt, and coconut, then set aside.

In a large bowl, mix the oil, yogurt, sugars, eggs, vanilla extract and coffee granules.  Stir in zucchini.

Mix the dry ingredients into the wet ingredients.  Stir until just combined.  Divide the mixture evenly into the six muffin tins and bake in the oven for 30 – 40 minutes or until a toothpick can be inserted in the center and then be removed clean.  Remove from the oven and cool on a wire rack.

Adapted from inspired taste.

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Today is Mother’s Day, which means that today’s post is dedicated to my momma!  We actually celebrated Mother’s Day yesterday by eating, drinking, and taking public transportation (my parents love the T — like, seriously).

The parents came out to Boston, did a little on-street parking, hung out, and then we all headed out to Atlantic Fish Co for a little brunch/lunch action.  Unfortunately I was completely caught up in the day and forgot to take any pictures of our event but I swear, everything was wonderful!  Unless my mom was lying…

But what about the presents, you say?  Yes, yes, there were some of those, too.  There was a bleeding heart plant, a few sets of earrings, and, oh, are those the ingredients for peanut butter brownies?  My mom’s favorite?  Yes siree!

oh yeah

I couldn’t help but to use the Reese’s egg in these brownies.  In my mind, the egg is the best ratio of peanut butter to chocolate in all of the Reese’s products.  Adding such a wondrous creation to another wondrous creation could only result in a unicorn being born.  Somewhere.

chocolate chocolate chocolate!

Peanut Butter Brownies

4 ounces bittersweet chocolate
2 ounces semi-sweet chocolate
2 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
3 tablespoons cocoa powder
1/2 tablespoon espresso powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup unbleached all-purpose flour
6 Reese’s peanut butter eggs

Preheat the oven to 350 degrees. Line an 8×8 inch baking pan with parchment and spray with nonstick cooking spray.

In a medium bowl, melt the chocolate and butter together in a double boiler or in the microwave, stirring occassionally until smooth. Whisk in the cocoa powder and espresso powder and set aside to cool.

In another medium bowl, whisk together the eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk the cooled chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.

Pour half of the mixture into the prepared pan. Place the six Reese’s eggs evenly in the pan. Pour the other half of the brownie mixture into the pan, using a rubber spatula to gently push the batter over the Reese’s eggs and into the corners evenly (the batter will be rather thick).

Bake until slightly puffed and a toothpick comes out with fudge-y crumbs, about 35 minutes. Cool on a wire rack to room temperature, about 2 hours.  Store covered.

mmm peanut butter

Love you mom!

Recipe adapted from Piece of Cake.

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