Red Wine Hot Chocolate With Cinnamon And Sugar Doughnut Bites

Red Wine Hot Chocolate With 

Cinnamon and Sugar Doughnut Bites

We know red wine pairs well with dark chocolate, so why not incorporate the two into one cozy hot chocolate? This is a decadent adult version of a childhood favourite that uses lightly sweetened Parisian-style hot chocolate for the base. It is the perfect drink for dipping Cinnamon Sugar Doughnut Bites into.

Ingredients:

1 1/2 cups (375 mL) whole milk
1/2 cup (125 mL) half & half cream
2 tbsp (30 mL) granulated sugar
8 oz (225 g) good-quality 70% dark chocolate, finely chopped
1 tsp (5 mL) pure vanilla extract
3/4 cup (175 mL) Merlot
Whipped cream for topping
Shaved chocolate for garnish

Directions:

In a saucepan over low heat, whisk together milk, cream and sugar. Bring to a gentle simmer (do not boil) and remove from heat.

Whisk in chocolate, vanilla and Merlot.

Divide between 2 mugs. Top with whipped cream and garnish with shaved chocolate.

Serves 2

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CINNAMON SUGAR DOUGHNUT BITES

Doughnut bites are an easy alternative to frying up full-size doughnuts at home: no deep-fryer required, just a simple one-bowl batter that comes together within minutes. However, it is important to use a thermometer to keep a consistent temperature and ensure the doughnut bites cook evenly. Similar to dipping churros in a warm chocolate sauce, these doughnut bites taste great dipped in Red Wine Hot Chocolate.

Canola oil for frying
­1/4 cup (60 mL) unsalted butter, melted
1/2 cup (125 mL) packed light brown sugar
1 large egg, whisked
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) whole milk
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) fine salt
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
Cinnamon sugar (1 cup/250 mL sugar
+ 2 tbsp/30 mL ground cinnamon) for rolling

Directions:

Fit a heavy-bottomed pot with a deep-fry or candy thermometer and pour in oil to come 2 ­inches (5 cm) up side of the pot. Heat oil over medium heat until the thermometer reaches 350°F (177°C).

As the oil heats up, prepare the batter. In a mixing bowl, whisk together butter, brown sugar, egg, vanilla and milk until well-blended.

Sift in flour, salt, baking powder, cinnamon and nutmeg. Stir until batter comes together.

When oil reaches 350°F (177°C), spoon in the batter, using heaping 1 tbsp (15 mL) per doughnut. Make 3 or 4 doughnut bites at a time. For evenly sized doughnuts, use a 3/4 to 1 oz ice cream scoop. Cook for 3 to 4 minutes, until golden brown and cooked through.

Use a slotted spoon to remove doughnut bites and transfer them to a plate lined with a paper towel. Roll in cinnamon sugar while doughnuts are still warm. Repeat until no more batter remains
Makes 16 to 20 doughnut bites

Flourless Chocolate Cake

 

Flourless Chocolate Cake for Two

This recipe is easy enough to throw together on the fly. When making chocolate cake, skipping the flour really amps up the rich, decadent factor.   Makes 2 servings
Ingredients:
2 eggs
1/3 cup (80 mL) granulated sugar
1/3 cup (80 mL) unsweetened cocoa powder, sifted, plus more for 

    dusting

1 tbsp (15 mL) cold water
1/2 tsp (2 mL) vanilla extract (optional)
3 1/2 oz (100 g) good-quality 70% dark chocolate, coarsely chopped
1/2 cup (125 mL) unsalted butter, cut into cubes plus more for greasing
Pinch of sea salt
6 oz (170 g) raspberries for garnish
Icing sugar for garnish (optional)
Dollops of whipped cream (optional)

Directions:
Preheat oven to 300°F (149°C).

Whisk eggs in a medium or large bowl. Whisk in sugar, cocoa, water and vanilla.

Place chocolate with butter in another medium-sized bowl that’s microwave-safe. Microwave for 30 seconds. Carefully stir. Microwave once more until chocolate is almost melted. Remove and stir until smooth. Stir in salt.

Grease two ¾ cup or 1 cup (175 or 250 mL) ramekins with butter then dust with cocoa, shaking off any excess. When chocolate-butter mixture is room temperature, slowly whisk into egg mixture until evenly mixed. Pour and scrape chocolate mixture into prepared ramekins. Set on a baking sheet.

Bake in centre of preheated oven until a cake tester comes out clean, about 30 minutes. Remove ramekins to small plates. Sprinkle raspberries with icing sugar and use as a topping when serving cakes warm. Or cool cakes and serve at room temperature dolloped with whipped cream and topped with raspberries. Serve any remaining raspberries alongside on the plates.   Makes 2 servings

Hazelnut Brownie Shortbread Bars

 Hazelnut Brownie Shortbread Bars

How do you improve a brownie? Bake it on a shortbread crust and top it with fistsful of crunchy hazelnuts—that’s how! These elements bring new textures and flavors to the party for a next-level dessert square. Easy-to-find Lindt chocolate works wonders here.  Makes 32 bars.

Ingredients:                                                                                                                                                                       
Shortbread:
3 cups (750 mL) all-purpose flour
3/4 cups (175 mL) icing sugar
1/2 tsp (2 mL) fine sea salt
1 1/2 cups (375 mL) unsalted butter, at room temperature, cubed

Brownie:
3 bars (each 100 g) 70 per cent cacao chocolate, roughly chopped, divided
3/4 cup (175 mL) unsalted butter, at room temperature
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) Dutch-processed cocoa powder
3 large eggs
1 3/4 cups (425 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) skinless roasted hazelnuts, divided
1/3 cup (80 mL) chocolate hazelnut spread, such as Nutella 

Directions:                                                                                     Arrange rack in centre of oven. Preheat to 375°F (191°C). Generously butter a 9 x 13-inch (23 x 33-cm) cake pan. Line with parchment, overhanging edges on two opposite sides.

For the shortbread, combine flour, icing sugar and salt in a large mixing bowl. Add butter, working in with your fingertips until fully combined. Continue working mixture, lightly kneading just until a dough comes together. Crumble over bottom of prepared pan to distribute evenly, then press into an even layer. Lightly prick all over with  a fork. Bake in centre of oven until evenly golden, about 25 minutes. Set aside.
 
Reduce oven to 325°F (163°C).
 
For the brownie, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Chop two chocolate bars and combine with butter in a heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is liquid. Remove bowl from the pot and let cool 10 minutes.
 
Sift flour with cocoa powder in a medium bowl. Set aside.
 
In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs with sugar and salt on medium-high speed until pale, thick and ribbony, 3 to 5 minutes. Whisk in vanilla. Remove bowl from stand mixer and using a spatula, carefully fold in melted chocolate mixture, then flour mixture, just until no streaks remain.
 
Finely chop 1/2 cup (125 mL) hazelnuts, then gently fold in, along with remaining chocolate bar, just until combined. Scrape mixture over prepared shortbread, smoothing top. Drop teaspoonfuls of hazelnut spread evenly over the top of the batter. Swirl with a wooden skewer, careful not to hit the shortbread base. Roughly chop remaining 1/2 cup (125 mL) hazelnuts and sprinkle evenly overtop.
 
Once oven has fully reduced in temperature, bake in centre of oven until brownie has set, about 50 minutes. (A toothpick inserted in the centre of the brownie base should come out with moist crumbs attached.) Transfer to a rack and cool completely.
 
Run a butter knife along the unlined edges of the pan to loosen. Using parchment edges, lift bars out of pan. With a sharp knife, cut lengthwise into four rows, then crosswise into eight rows to make 32 squares. (Bars will keep at room temperature in an airtight container up to 3 days.)   Makes 32 bars

 

Strawberry Mascarpone Tiramisu

Strawberry Mascarpone Tiramisu

Ingredients:
4 cups sliced fresh strawberries
1/2 cup sugar
3 T. Chambord or raspberry syrup
2-3 oz. pkg. ladyfingers
3/4 cup canned sweetened condensed milk
8 oz. mascarpone cheese
2 cups heavy whipping cream, divided use
1 tsp. vanilla
1/2 cup shaved semisweet or white chocolate 

8 fresh strawberries, for garnish

Directions
Combine strawberries, sugar and liqueur or syrup in a large bowl. Cover and refrigerate for 1 hour. With a potato masher lightly crush the strawberries. Set aside for later use.

Separate ladyfinger sections leading the individual cakes attached. Lay half the ladyfinger sections, round side down, in a 9 x 13 inch glass dish. Spoon on half the strawberries with juices.

With mixer, gradually beat condensed milk into the mascarpone. Add 1 1/4 cups of the whipping cream, and vanilla. Beat until soft peaks form. Spoon half over the strawberries and spread evenly.

Top cream with remaining ladyfingers and repeat with remaining strawberries and cream mixture. Cover and refrigerate 4 hours to set. Whip remaining cream and spread over the top; sprinkle with chocolate and top with strawberries.        Serves 8

Chocolate Hazelnut Tart!

Chocolate Hazxelnut Tart

I was a 40 year subscriber to Gourmet Magazine and so disappointed when the publishers discontinued the quality publication. Recipe adapted from Gourmet Magazine (December 2004)

There are a lot of different types of gianduja out there.  I've visited Torino, the home of chocolate-hazelnut spreads, and can attest to the variety, and deliciousness, of many of them. For the blog I try to use ingredients that are the most readily available to all, but feel free to experiment with what brand and type you prefer to use. Some are a little grainy, or nutty I should say, which will change the texture. Which isn't a bad thing. Just a question of personal choice, and taste. Nutella is the most well-known brand, but others are now crowding the shelves worldwide. 

I went for it and used a 70% bittersweet chocolate from Callebaut. Since this tart puts the chocolate front and center, this is a place to use good-quality dark chocolate. I'd stick with one in the range of 60-75% cacao. More info and tips can be found in my Chocolate FAQs.
The original recipe said "8 to 10 servings." The recipe formatting tool I use (so the recipes can be printed out) doesn't allow me to offer serving ranges, but realistically I think you'll get 12 servings out of it. It's so chocolatey that a small amount will satisfy.

Chocolate Hazelnut Tart

Ingredients:
1 1/2 cups (150g) Graham cracker crumbs, (from about 13 crackers)
6 tablespoons (85g) melted unsalted butter
1/4 teaspoon kosher or sea salt, divided (preferably flaky sea salt)
1 cup (240g) heavy cream
10 1/2 ounces (300g) bittersweet (not unsweetened) chocolate, chopped
1/2 cup (150g) chocolate-hazelnut spread, (see headnote)
1 cup (140g) hazelnuts, toasted, either left whole (if small), or very coarsely chopped 

Directions:
To make the crust, put the oven racks in the top and bottom third of the oven, and preheat the oven to 350ºF (180ºC). Invert the bottom of a 9-inch (24cm) springform pan so that what's usually the concave bottom, is the top, for easier removal of the finished tart. (If you look at mine shown in the post, it's already set up like that which is pretty sweet. 

You can't turn it over even if you want to, as it has a lip to collect any cake juices that may run out, which isn't a problem with this tart.) As Gourmet says, the "turned up edge" should be underneath. Lightly butter the bottom of the pan, or spray the bottom lightly with nonstick spray.

In a medium bowl, mix together the Graham cracker crumbs, butter, and 1/8th teaspoon of the salt. Scrape the moistened crumbs into the springform pan. Spread and shake the pan so they're in an even layer, then press them down with the bottom of a water glass so the buttered crumbs are as even as possible.

Bake the crust on the upper rack of the oven for 7 minutes. Cool the crust in the pan completely on a wire rack before filling.

To make the filling, bring the heavy cream and salt to a near boil in a medium saucepan. When the edges start to bubble, turn off the heat and add the chopped chocolate. Stir the chocolate with a whisk until it's completely melted and smooth, then whisk in the chocolate-hazelnut spread. Stir in the hazelnuts.

Pour the filling over the crust then smooth and/or gently shake the pan so the filling is even. Refrigerate the tart for about 1 1/2 hours (or freeze for 25 minutes) until just set.   12 Servings

Chocolate Torte With Dried Cherry Port Sauce

Chocolate Torte With Dried Cherry Port Sauce

Ah, the intensity yet elegance of a chocolate truffle dessert! A version of this amazingly simple torte is a signature sweet with Chefs Stev George and Deanna Harrington, owners of the elegant Casa Bella Inn in Gananoque, Ontario. A caramel sauce can replace the port sauce for the younger set.  

Ingredients:

Dried Cherry Port Sauce
1½ cups (375 mL) port
½ cup (125 mL) granulated sugar
½ cup (125 mL) dried cherries or cranberries

Torte
3 eggs in shells
9 oz (275 g) high-quality semi-sweet or bittersweet
chocolate, chopped
¾ cup (175 mL) unsalted butter
1 tsp (5 mL) pure vanilla extract
One 500 mL container rich vanilla ice cream

Directions:  

Bring port and sugar to a rolling boil in a large saucepan over high heat; boil 5 minutes uncovered. Add cherries, remove from heat. Cool. (Store in a covered jar in refrigerator for up to a week or more.)

Place eggs in a bowl and cover completely with hot tap water; set aside for about 10 minutes.

Preheat oven to 375ºF (190C).

Line an 8-inch (20-cm) layer-cake pan with foil, keeping edges slightly above pan for later grasping; coat foil with cooking spray.

In a small pan over low heat, melt chocolate with butter. Stir until smooth. Add vanilla. Drain eggs, discarding tap water, and crack into a large mixing bowl. Beat with an electric mixer until triple in volume. Fold in melted chocolate mixture until just combined; pour into lined pan.

Place filled pan into a larger pan with sides. Pull out oven rack; place pans on rack. Pour about ¾-inch (2-cm) boiling water into outer pan, forming a hot water bath. Carefully push rack back into oven. Bake 12 to 14 minutes or until edges are raised and centre is just set when gently touched. Do not over-bake. Remove pan to a cooling rack. Then refrigerate torte at least 2 hours for ease in cutting. (Chilled torte keeps well for 2 to 3 days.)

To cut, lift cold torte out of pan using foil edges; remove foil and transfer torte to serving plate. Cut into wedges, then lightly cover with plastic wrap. Let sit at room temperature at least an hour to restore soft buttery texture. Serve with a small dollop of ice cream and a drizzle of cherry port sauce. 

To double recipe:
Double ingredients; make batter all at once. Divide batter between 2 prepared 8-inch (20-cm) layer-cake pans.

Makes 8 portions

Gooey Chocolate Pudding Cake

Gooey Chocolate Pudding Cakes💘💘

Ingredients:

½ cup all-purpose flour 
¾ cup sugar, divided
¾ teaspoon baking powder 
¼ teaspoon salt 
⅓ cup milk 
1 tablespoon oil 
1 teaspoon vanilla extract 
¼ cup chocolate-hazelnut spread 
⅓ cup semisweet chocolate chips 
¼ cup unsweetened cocoa powder, plus more for
garnish
¾ cup boiling water 
Coffee ice cream or vanilla ice cream (optional) 
Sliced strawberries (optional)

Directions:

Preheat oven to 350*F

In a medium bowl, combine: flour, 1/4 cup sugar, baking powder, salt.  Add milk, oil, vanilla.  Whisk until smooth. 

Stir in chocolate-hazelnut spread and chocolate chips.  

Divide the batter evenly among six 5 to 8 ounce ovenproof bowls or ramekins. Place on a large rimmed baking sheet. Set aside. In the same bowl used for the batter, stir together the remaining 1/2 cup sugar and the cocoa. Gradually stir in boiling water. Pour evenly over the batter in the dishes

Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries, if desired. Sprinkle with additional cocoa powder, if desired.

Classic Cut-out Sugar Cookie ~ Chocolate Cut-out Cookies

Ingredients

3/4 cup unsalted butter, very softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups unbleached, all-purpose flour, plus more for rolling
1 teaspoon baking powder
1 teaspoon salt
Butter Cream Frosting

1/2 cup unsalted butter, very softened (1 stick)
2 1/2 cups confectioners' sugar
2 teaspoons vanilla
1 teaspoon milk (any), if needed

Decor: Red, green, multi-colored, yellow, and blue sugar sprinkles plus brown sprinkles and red hots. Gold and silver ball sprinkles are also nice.

Directions:

In a mixer, or by hand, beat the butter, sugar, eggs, and vanilla until very well combined and fluffy. This takes a few minutes so if you're not sure, keep going.

In a smaller bowl, whisk the flour, baking powder and salt. Add to the butter mixture and stir/mix until well-combined.

Lay two long sheets of plastic on the counter, overlapping eachother. Scrape the cookie dough onto the plastic and fold the plastic over the dough, shaping the dough into a 2-inch thick rectangle. This helps get the rolling started more easily with the chilled dough. Chill for at least one hour.

Make the buttercream. In a medium bowl, combine the very soft butter with the confectioners' sugar. This takes plenty of doing if stirring by hand. A rubber spatula works well. At first the mixture looks dry and as though it needs liquid. Add the vanilla and keep stirring. the butter. will hydrate the sugar and a smooth, thick mixture will form. The idea is to have a thick butter cream that will dry well on the cookies. If the frosting needs thinning, add a teaspoon of milk.

Heat the oven to 400 degrees. Line sheet pans with parchment paper. Line the counter with a silpat, or use a board covered with a thin bread towel (that's what Betty Crocker recommended). Or, just flour the counter well (this is not preferred, as you need a lot of flour to prevent the dough from sticking and the cookies don't taste as good with all that flour).

Work quickly through the rolling and cutting process to keep the dough cold. Remove the chilled dough from the plastic and cut it in half. Put one half back in the refrigerator. Place the other half on the silpat/board/counter and dust the dough and a rolling pin lightly with flour. Start the rolling by pounding the pin across the dough evenly. Then start rolling, moving the dough after every few rolls so that it won't stick to the work surface, adding more flour underneath as needed. Roll to 1/8- to 1/4-inch thickness.

Dip the cutters in flour. Like a puzzle, figure out the way to cut the dough so you get as many cuts as possible. Carefully transfer the cut-outs to the sheet pans. Repeat the rolling with the scraps, but don't knead the scraps together. A light touch combining the scraps will result in better, more tender second-rolled cookies. Just pat the pieces together and let the rolling pin combine as you roll.

Bake the cookies for about 8 minutes, or until light golden brown. Keep an eye on the cookies to determine how long they need in your oven.

Cool the cookies on racks. Place sheets of wax paper on the counter. Set out a plate to catch the sprinkles as you decorate the cookies. Use a small cheese knife to frost the cookies, and sprinkle them immediately after frosting them so that the sprinkles will stick. Let the cookies dry on the wax paper, then eat, and store extras in an airtight container. Separate layers of cookies in the container with wax paper to protect the frosting.

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Chocolate Cut-out Cookies With Royal Icing

Chocolate Cut-Out Cookies With Royal Icing.

The key to cut-out cookies that hold their shape is a single mantra: chill, chill, chill the dough. Taking the extra 15-minute chill increments makes a difference. These cookies are based on a recipe from Smitten Kitchen, and despite the simple list of ingredients they impart deep chocolate flavor. I like Droste or Sharffenberger cocoa powder, but any will do. I roll my dough to 1⁄4-inch thickness, but it can be rolled thinner, 
1/8-inch. Makes about 40 3 1⁄2 -inch cookies.

Ingredients:
3 cups all-purpose flour

1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder

Directions:

Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer, using the paddle attachment. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour and up to two days. The longer the dough is chilled, the longer it needs to sit out before rolling (at least an hour if the dough has been chilled for a day or longer).

Pre-heat the oven to 350 degrees. Line heavy baking sheets with parchment paper. Roll out cookie dough between two sheets of waxed paper. For chilled dough that is still somewhat hard, bang the rolling pin down on the dough to soften and begin to flatten it. Roll from the center out, holding the paper down with something heavy or grabbing the paper between you and the counter’s edge to hold it in place while you roll.

Dip the cutters in flour (or cocoa powder) before cutting, each time you cut shapes. Chill the rolled, cut dough (waxed paper and all) in the refrigerator for 15 minutes (on a sheet pan if needed for a flat surface in the fridge). Transfer the shapes to the sheets using a metal spatula. If using decorating sugar, gently press it into the cookies now, before baking. Bake for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.

Gently press dough scraps together and wrap in plastic. Chill and repeat the process, using fresh waxed paper each time you roll out a new batch.

Transfer baked cookies to a wire rack to cool. Decorate with royal icing or butter icing, or with powdered sugar.

For the Royal Icing
Not all meringue powder is created equal. Williams-Sonoma, Ateco, and AmeriColor have better flavor than craft-store brands, but any will work. The thick royal icing keeps for a week in the refrigerator, covered with plastic wrap right up against the icing. The thinner “flood” icing should be used right away; let it sit, covered in the same way, for a few minutes before using to let the air bubbles surface. I use a #2 tip for 
outlining and a #1 tip for decorating.
Royal Icing
4 tablespoons meringue powder (find it online or at craft stores)
Scant 1⁄2 cup water, plus more for different consistencies
1 teaspoon corn syrup (optional, for shine)
1 lb. powdered sugar, sifted
Gel icing colors (if using)

Directions:
Using a stand or hand-held mixer (paddle attachment), beat the meringue powder and water until incorporated and foamy. Add the powdered sugar and corn syrup, and beat on low speed speed until stiff peaks form, about 5 minutes.

Different consistencies of icing are needed for various tasks: thicker icing is necessary to pipe the outer edges of the cookie (this holds the flooded icing in place) and to decorate the top, but not so thick that you can barely squeeze it out of the piping bag. Thinner icing is necessary to flood the cookie with icing—the icing should run in a ribbon off of a spoon the bowl of icing, forming a line that stays on top of the icing briefly before sinking in.

If you are coloring the icing, divide the icing into bowls at this stage and add very small amounts of coloring at a time (a little goes a long way). Adding a small amount of brown to any color can give it depth. Be sure to keep the icing covered directly on the surface with plastic wrap at all times, or a skin will form. The icing will keep in the refrigerator for a day or so; reconstitute it by stirring it and adding a touch of warm water as needed.

To spread or ‘flood’ the outlined cookie with icing, spoon it on and push it into the corners with the back of the spoon rather than piping it; this makes the flooding easier to control, I found. Let the flooded icing dry on the cookies for a couple of hours or overnight in a cool, dry place.

Pipe your decoration on the cookies, first practicing your design on waxed paper. Let the piped design dry before handling the cookies.

Rocky Road Cola Cake Bars

ROCKY ROAD COLA CAKE BARS
Ingredients:
Cake:
2 cups flour
2 cups sugar
4 T. unsweetened cocoa powder
1/2 tsp. salt
1 cup unsalted butter, cut into pieces 
1 cup coca cola
2 large eggs, at room temp.
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
Frosting:
1/2 cup unsalted butter 
1/3 cup coca cola
1 tsp. instant espresso 
2 T. water
1 lb. powdered sugar sifted
5 T. unsweetened cocoa powder
1 cup chopped toasted pecans
1 1/2 cups miniature marshmallows

Serves 12.

Directions:

1. To make cake, grease and flour a 9 x 13 inch baking pan. Preheat oven to 350 degrees. 

Whisk together the flour, sugar, cocoa and salt in a large bowl. 

Bring butter and cola to a boil in a small saucepan. Pour over the flour mixture and stir with a spoon until combined. 

Whisk eggs in a medium bowl and add buttermilk, baking soda and vanilla. Stir into batter until incorporated. The batter will be thin. Pour into prepare pan and bake for 30 minutes or until a cake tester inserted in the center comes out clean.

While cake bakes, make the frosting. 

Bring the butter, cola, coffee, and water to a boil in a small saucepan. Stir the powdered sugar and cocoa together in a medium bowl and pour the butter-cola mixture over; stir until well blended. Fold in the nuts and marshmallows. 

Remove cake from oven and pour the frosting over the top of the hot cake, spreading to sides of the pan. Cool to room temperature.

Triple Chocolate Carrot Cake With Blueberry Compote

This is a wonderful cake for a special occasion—dense dark and not too sweet. Peel and boil or steam at least 2 cups chopped carrots a day or two before making your cake; let cool, then purée them using a blender or immersion blender. Make extra to be safe, and use the rest for soup or to mix into mashed potatoes. Make the ganache before the cake, since you will need some of the ganache in the cake recipe, plus it will give your ganache some cooling time. Use chocolate that has at least 50 percent cocoa mass in it, although up to 70 percent will give you a darker, richer cake. You can use any kind of alcohol in the compote; I liked the late harvest Riesling, but port or other fortified wine would work too.

GANACHE1 lb. chopped dark chocolate
1⅓ cups 18% cream
2 tbsp. maple syrup

CAKE½ cup dark brown sugar
½ cup maple syrup
½ cup canola oil
4 eggs
1 cup puréed cooked carrots
2¾ cups chocolate ganache, divided
2 cups all-purpose flour
1½ tsp baking soda
1 tsp salt
1 cup chopped milk chocolate, 5 oz
½ cup dried wild blueberries
1 tbsp white chocolate shavings
¼ tsp ground cinnamon

COMPOTE1 cup blueberry preserve
½ cup dried blueberries
½ cup sweet wine such as late harvest Riesling
Lemon juice to taste

1. For the ganache, place the chopped chocolate and cream in a heatproof, microwave-safe bowl and microwave in 30-second intervals until melted, about 2 minutes, stirring in between. Remove from the microwave and stir. If not all the chocolate is fully melted, place back in the microwave for 10-second intervals until the chocolate is fully melted. Stir until smooth, then add 2 tbsp maple syrup and stir until fully combined. Set aside while you make the cake. You can also place chocolate and cream in a heavy pot and melt it stirring occasionally. You will have about 2¾ cups ganache.

2. For the cake, preheat oven to 350°F. Line two 9-inch cake pans with parchment paper.

3. Place the brown sugar, maple syrup, oil, and eggs in a large bowl. Whisk together until smooth. Add the puréed carrots and 1 cup chocolate ganache and beat again until combined.

4. Place flour, baking soda and salt in a separate bowl and whisk together. Add flour mixture to chocolate-and-carrot mixture and stir until just combined. Toss in the milk chocolate chunks and stir in gently until evenly distributed. Pour the batter evenly into the cake pans.

5. Bake until a skewer inserted into the center of each cake comes out clean, about 30 minutes.

6. Run a knife around the edges of the cooled cakes and turn out onto plates. Take 1 cup ganache and stir in blueberries. Slice the top of 1 cake so that it is level. Place flat cake on a serving dish, spread over the blueberry ganache and top with the second cake, rounded side up. Heat remaining ¾ cup ganache in the microwave until a pourable consistency, about 10 seconds. Pour the remaining ganache onto the top of the cake and spread around to edges, letting it drip lightly over the sides. You can use a spatula to smooth out and seal the edges (to help keep your cake moist longer) or leave it dripping in a nice pattern over the edges if serving the same day. Sprinkle cake with white chocolate shavings, cinnamon and serve with blueberry compote.

7. For the compote, heat blueberry preserves in a small pot over medium heat until melted, about 2 minutes. Stir in dried blueberries and wine, and simmer until berries are plumped and sauce is thickened about 5 to 8 minutes. Stir in lemon juice. Serve with cake.

Serves 12

Chocolate Biscotti

Chocolate Biscotti

Makes 1 batch:
Ingredients:
5 eggs
1 1/4 cup sugar
2 teaspoons vanilla
1/2 cup cocoa powder
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons baking powder
1-2 cups chopped toasted nuts (pecans are best)

Directions:

Warm eggs (in hot water, uncracked) until lukewarm. 

Then mix the eggs with the sugar in a stand mixer on high speed until at least doubled in volume (about 5 minutes). It should form very thick ribbons when the beater is lifted. Gently fold in vanilla. 

Sift combined flour, cocoa, salt, baking soda and baking powder over batter and fold in. Fold in nuts.
Form into two "loaves" on a cookie sheet, about 3-4 inches wide and 1 inch tall. (Helps to use wet hands.) 

Bake at 350 for about 20 minutes (until loaves just spring back). Let cool a bit (or all the way). 

Cut into 1/2-inch-thick slices, and put the slices on their side on 2 cookie sheets, and put sheets into a turned-off 350 oven until they are dry and crisp. 

(You can leave them in as long as you want since oven is off.)

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  • Warm eggs (in hot water, uncracked) until lukewarm. 

Then mix the eggs with the sugar in a stand mixer on high speed until at least doubled in volume (about 5 minutes). It should form very thick ribbons when the beater is lifted. Gently fold in vanilla. 
Sift combined flour, cocoa, salt, baking soda and baking powder over batter and fold in. Fold in nuts.
Form into two "loaves" on a cookie sheet, about 3-4 inches wide and 1 inch tall. (Helps to use wet hands.) 
Bake at 350 for about 20 minutes (until loaves just spring back). Let cool a bit (or all the way). 
Cut into 1/2-inch-thick slices, and put the slices on their side on 2 cookie sheets, and put sheets into a turned-off 350 oven until they are dry and crisp. (You can leave them in as long as you want since oven is off.)

Ding Dong Cake

Ding Dong Cake

PREP TIME

25 MINS

COOK TIME

48 MINS

TOTAL TIME

1 HR 13 MINS

AUTHOR: AMANDA

Ingredients

Chocolate Cake
1 3/4 c (210g) all-purpose flour
2 c (400g) granulated sugar
3/4 c (90g) good unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 c (240g) buttermilk room temperature
1/2 c (112g) vegetable oil
2 extra-large eggs room temperature
2 tsp. McCormick pure vanilla extract
1 c 237g freshly brewed hot coffee (I use decaf)Filling

5 tbsp. all-purpose flour
1 c whole milk
1 tsp. vanilla
1 c (226g) butter
1 c (225g) granulated sugar
Ganache

16 oz semi-sweet chocolate chopped fine (can use milk chocolate)
16 oz (2 cups) heavy cream room temperature

Directions:

Chocolate Cake

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 

Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

FILLING

Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.

Remove from heat, stir in vanilla and let cool completely.

Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.

Add in the milk mixture and beat again until mixture resembles a whipped cream. Chill for at least 30 minutes before assembling cake.

GANACHE

Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.

When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.