Chocolate Cake with Chocolate Irish Cream Pudding

The easy way to do this is to use a boxed chocolate cake mix and a boxed chocolate pudding mix.

But it is just as easy to use a favorite one-bowl chocolate cake and an easy from-scratch pudding recipe such as Hershey’s Quick Creamy Chocolate Pudding, which was what I did, except that I used half a recipe (for both cake and pudding) because I wanted a small cake.  But I also wanted a little oommph for the pudding, so I made a few changes…

Prepare the chocolate cake and bake as usual.  When the cake is done, remove from the oven and poke holes in it using the handle of a wooden spoon.  Start cooking the pudding.  When the pudding is done, pour over the hole-ridden cake.  Press plastic wrap on the pudding and chill until set.

My Chocolate Irish Cream Pudding –

1/3 cup sugar
3 tablespoons cocoa
1-1/2 tablespoons cornstarch
pinch of salt
1 cup milk
1 tablespoon butter
1 teaspoon vanilla
2 tablespoons Irish Cream liqueur

Combine the sugar, cocoa, cornstarch, salt and milk in a thick saucepan.  Cook until thick and boiling.  Simmer at boiling for about 1 minute.  Remove from the heat and add the butter, vanilla and Irish Cream, mix well.

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Healthy Brownies

I don’t remember anymore who gave me the recipe but it had been languishing in my “box of recipes that i plan to make”. Finally, finally, i made them… in my little electric oven, too!

1/2 cup flour
3/4 tsp salt
1/4 tsp baking powder
1 cup cocoa
1/2 cup vanilla sugar
1/2 cup brown sugar
3/4 cup coconut sugar
1 cup Greek yogurt
1 egg + 1 egg white
1/3 cup dark chocolate chips

The procedure is easy too! Mix the dry ingredients together. Add the yogurt and egss. Mix well. Stir in the chips. Put the batter in a lined 8-inch square pan, then bake in a preheated 350*F oven for 25 minutes or so. Do not over bake.

Done.

Mini Chocolate Cupcakes

For a quick fix, nothing beats a cupcake.  And, if you are in a hurry, mini cupcakes bake up even faster!

The chocolate fudge cupcake recipe I used (slightly varied to suit my personal taste and style) is from this site:  http://yourfoodtube.com/easy-italian-cupcakes-nutella-buttercream-tasty-dessert/

1 cup flour
1 cup sugar
6 tablespoons dutch-processed cocoa
1/2 tablespoon instant coffee powder
1/4 teaspoon salt
1/2 cup melted butter
2 large eggs
1 tablespoon golden rum
1/2 cup hot water

Combine the dry ingredients together.  Add melted butter, eggs and rum.  Stir to mix.  Add hot water; stir.

Spoon the batter into 24 mini cupcake tins (lined with paper liners).  Bake in a preheated 350*F oven for about 14 to 16 minutes.  Cool in pans for about 10 minutes then transfer to a wire rack to cool completely.

For the icing, I used an American-style Cocoa Buttercream.

Fast, easy, delicious!  Even if I barely had time!

 

Tablea Chocolate Cake

Tablea is what we call our locally produced, pure cacao tablet.  Recently, a friend gave me a pack of tablea that she claimed was the renowned one in her province…

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And while I could use them to make sikwate – a hot chocolate beverage made with locally produced tablea, I decided I wanted to make something else… a chocolate cake using tablea!

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The basis for my cake is from the local Yummy magazine – http://www.yummy.ph/recipe/chocolate-tablea-cake-a185-20120319.  I used about 100 grams of tablea.

So how does the tablea chocolate cake compare with the regular chocolate cake?  Well, there is a different dimension to the the tablea choco cake and a slight tang but it was delicious in its own special way!

 

 

 

Midnight B

When I meet people I know from my teenage days, they always tell me that they remember my brownies and how good they are.  And I was quite proud of those brownies – I can never forget how I stayed up night after night, making one batch of brownies after another.  My initial goal was a fast and easy recipe without sacrificing taste and quality.  I never did reach that goal because while the recipe was relatively simple, it was not fast… the process was rather delicate and a mis-step meant getting a different texture.

But these days, I have a slightly different goal for my baked goods.  While texture still ranks high up, what has become more important to me is producing a (slightly) healthier version.  Of course I cannot eliminate butter or sugar completely but at least I can try as much as possible to reduce them.

So, while I no longer stay up night after night, I still bake batch after batch (with long pauses in between) to experiment and tweak my brownie recipe to perfection!  Yesterday’s experiment turns out to be the best one so far…

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Unoriginal as I am, I initially named this Black Brownies.  This morning, though, I thought it better to call it Midnight B.

It is essentially the same recipe from 30-odd years ago except that I no longer use granulated (highly processed) sugar, instead I use raw sugar or one that has minimal processing (as best as I could find, that is).  I also substituted part of the chocolate with black cocoa because I wanted a super dark brownie (and got a dark-as-midnight color!)… and (!) I added a secret ingredient (which hubby instantly recognized, but not quite on the mark (?????)

Overall, I just looooooooove these!

As for hubby, this is what he had to say…

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(I still have one final experiment to do… if my theory is correct then I will have the ultimate, as well as perfect, brownies!

 

Old-Fashioned Chocolate Cake

Earlier this week, one of hubby’s friends asked me if I had a good chocolate cake recipe.  Of course I did!  In fact, I have more than a few!  Here is one for an old-fashioned chocolate cake.

2¼ cups cake flour
1 cup Dutch-style cocoa
½ tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups brown sugar
1 cup soft butter
3 eggs
¾ cup sour cream
1⅓ cups 2% milk
½ tablespoon vanilla

Preheat oven to 350℉.  Butter and line 3 8 or 9-in layer pans.

Combine dry ingredients together.  Add wet ingredients to dry ingredients.  Mix well.  Spoon into prepared pans.  Bake 22 to 28 minutes.

Fill with dulce de leche.  Frost with ganache.

The original recipe had a custard filling but I prefer dulce de leche!

 

 

Ovenette Brownies (!)

Ever since we got the small electric oven, I have been obsessed with finding a brownie recipe that was no fuss, fudgy, and “small” enough to fit into the oven… you see, the largest pan that can fit the oven is about 7 inches deep and 9 inches wide… and that’s cutting it close since there is barely enough space on the side for the air to circulate…

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Most brownie recipe is for an 8-inch square, or an 11×7-inch pan, or the bigger 13×9-inch!  None will fit my tiny oven…  but today I think I may have it!

I have a 6×9-inch pan, which is not standard but I am ecstatic to say fits the oven perfectly!  After a couple of experiments, I may just have the recipe for the pan and oven!

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1/3 cup butter-margarine blend
150 grams 60-70% bittersweet chocolate
2/3 cup vanilla sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup flour
2 tablespoons Dutch cocoa
1/4 teaspoon salt

Melt the butter-margarine blend and chocolate in a double boiler.  Cool slightly.  Meanwhile, sift together flour, cocoa and salt; set aside.  Line a 6×9-inch pan with greaseproof paper and leave an overhand of at least 1 inch all around; set aside.

Add sugar to the chocolate mixture and beat until sugar is incorporated.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.

Stir in the flour-cocoa mixture.  Do not overbeat.

Scrape the batter into the prepared pan.  Place the pan in the center rack of the preheated oven.  Bake for 10 minutes then rotate the pan.  Bake another 10 to 12 minutes.

(Notes:  There simply is no place to put an oven thermometer so I just rely on the oven setting for cupcakes.  Also, it is important to put the pan in the center rack with only the bottom heating element on; I have discovered that with both top and bottom heating on, the brownies come out weird… and if the pan is placed on the bottom level, the bottom gets dried out FAST.)

Check for doneness with the toothpick test.  Toothpick should come out with a few crumbs sticking to it.  If the toothpick is clean, the brownies are overdone!

Cool completely before cutting.

I got 24 pieces, roughly 1-1/2-inch squares.

 

Chocolate Cupcakes with Cookie Butter Buttercream

I made this some time ago, upon the request of a friend for his birthday.

Choco Cupcakes 2

He wanted chocolate cupcakes, but wanted cookie butter frosting, as it was the rage then.  And, he wanted “real” cookie butter cookies, so I sprinkle some crushed cookie “dust” on top.

I used my family’s secret recipe for the cupcake (and so far have no permission from my elders to share it) and found inspiration for the cookie butter buttercream in the little kitchen.

In my case, however, I used salted butter wholly and amped up the cookie butter to 1 cup.  I also lessened the sugar to almost half, which resulted in a softer buttercream (not stiff at all).  It was still pipe-able but it could not stand at room temp.

Still it was a big hit!