Desserts for the Chocoholic

Death by Chocolate Cake

In the interest of space for this column, I am going to say to use a box mix but I usually make a cake from scratch for this.

Chocolate fudge cake mix- I use Betty Crocker

Eggs +1, oil and water as called for on box.

Ganache:

9 oz. semisweet chocolate, chopped (I use 1 ¼ cup semisweet morsels for convenience)

1 cup heavy cream

1 Tbsp. chocolate liquor (optional)

Frosting:

1 cup unsalted sweet cream butter, softened

3 ½ cups powdered sugar

½ cup cocoa powder

Pinch salt

2 tsps. pure vanilla extract

4 Tbsps. milk more or less as needed

Preheat oven to 350°F.  Line 9x13 pan with parchment paper or spray pan with cooking spray.  Prepare cake as directed on box with the exception of adding an additional egg. Bake as directed.  Allow cake to completely cool.  Then cover and refrigerate overnight.  Place chocolate in a medium bowl.  Heat cream in a small sauce pan over medium heat.  Bring to just a boil.  You must watch it carefully.  If it boils for more than a few seconds, it will boil out of the pot.  When cream comes to a boil, pour over chocolate and whisk until smooth.  Stir in chocolate liquor if desired.  Allow to cool completely and whisk it to thicken some.  For frosting, beat butter on high in bowl of a stand mixer for a few minutes until light and fluffy.  Add cocoa powder and powdered sugar to bowl.  Slowly beat at first so the powder doesn’t fly all over the kitchen until powder and butter combines.  Slowly increase speed to medium and beat until well incorporated. Add vanilla, salt and milk.  Beat on high for 3-5 minutes, scraping down sides occasionally.  If the frosting is too thick, add more milk 1 Tbsp at a time until desired consistency is reached.  Beating it for longer times will allow for a light buttercream similar to a whipped frosting.  Remove cake from pan and level cake.  Split cake in half lengthwise.  Separate cake into two layers by carefully sliding something flat between the layers you cut.  Place some frosting into a piping bag or resealable bag with tip cut off.  Pipe a line of frosting onto the inside edge of the cake.  Fill well inside of frosting with ganache.  Line top of cake up with bottom half and place top back on top of filling.  There is likely to be a small gap between the two halves.  Use frosting left in bag to pipe frosting into this gap and fill it.  Use rest of frosting to cover cake and decorate as desired.  I like to use chocolate syrup drizzled over the top and chocolate shavings or chocolate chips.

 

Molten Brownie Cupcakes

½ cup semisweet chocolate chips

½ cup unsalted sweet cream butter 

3 eggs 

3 egg yolks 

1 box brownie mix

Chocolate syrup for drizzling if desired

Heat oven to 400°F. Generously grease 12 muffin cups.  Melt chocolate chips and butter together in a small saucepan.  In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture. Here you can add a filling to the brownie.  Try sprinkles a mini candy bar or a caramel for a delicious surprise in the center.  Top with remaining brownie mixture.  If you don’t want a filling just fill muffin cup ¾ full and skip the other steps.  Bake 10 to 12 minutes or until edges are set and internal temperature is at least 160°F. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.  Loosen each cupcake with knife.  Turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate and drizzle with chocolate syrup and sprinkles or chopped nuts if desired.

Recipe adapted from Betty Crocker Fix it With a Mix cookbook

 

Mint-Mallow Sandwich Cookies

cup unsalted sweet cream butter, softened

1 ¼ cups sugar

1 large egg white

2 tsps. pure vanilla extract

1 cup all-purpose flour

cup baking cocoa

¼ tsp baking soda

FILLING:

cup marshmallow crème

tsp peppermint extract

1 drop red food coloring, optional

Preheat oven to 350°F.  Line baking sheet with parchment paper.  In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg white and vanilla. Combine flour, cocoa and baking soda.  Gradually add to sugar mixture and mix well.  Shape into 3/4-in. balls and place 2 in. apart on baking sheets lined with parchment paper or coated with cooking spray. Bake at for 7-9 minutes or until set. Remove to wire racks to cool completely.  In a small bowl, combine marshmallow crème, peppermint and, if desired, food coloring. Spread on bottoms of half of cookies and top with remaining cookies. Store in an airtight container.

Recipe from Taste of Home Chocolate Delights cookbook

 

White Chocolate Silk Pie

1 baked 9-inch pie shell

12 Tbsp. unsalted sweet cream butter (1½ sticks), softened

1 cup granulated sugar

5oz white baking chocolate melted and cooled

3 tsps pure vanilla extract

3 large eggs

Whipped cream

In large mixing bowl, cream together butter and sugar until light and fluffy.  Add vanilla and chocolate and beat again on high until combined. Add one egg at a time, beating on high for 3 minutes after adding each egg.  Continue whisking mixture until it's completely smooth and creamy.  Scoop chocolate filling into pie shell and smooth.  Refrigerate at least 2 hours. Top with whipped cream.

Recipe adapted from thegraciouswife.com.