Posts Tagged ‘chocolate’

Willow Bird Baking’s Best Recipes of 2014

Willow Bird Baking's Best Recipes of 2014
Willow Bird Baking’s Best Recipes of 2014

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Super Fancy Chocolate Cheesecake Cake (and Other Perfect Christmas Desserts)

Check out 14 Stunning Holiday Desserts

by Julie Ruble at Foodie.com

Thanks, Foodie, for sponsoring this post.

If you’re sad because you keep scrolling through photos of homes decorated for Christmas and beautiful cookies and homemade gifts and holiday parties and hot chocolate breaks and meticulous Christmas lights and PERFECT FAMILIES, come here and let me give you a dysfunctional hug. You are so not alone.

Super Fancy Chocolate Cheesecake Cake
Super Fancy Chocolate Cheesecake Cake

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Shortbreads with Dark Chocolate Frosting

Shortbreads with Dark Chocolate Frosting

Shortbreads with Dark Chocolate Frosting


Recipe by: Adapted from the shortbreads recipe by Baking Bites
Yield: 25 bars

What’s better than buttery, thick shortbread bars? Buttery, thick shortbread bars with rich dark chocolate frosting, of course!

Shortbread Ingredients:
3 cups flour
3/4 cup sugar
3/4 teaspoon salt
1 cup butter (I use Plugrá), chilled

Frosting Ingredients:
7 tablespoons cocoa powder
7 tablespoons warm water
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
8 ounces dark chocolate chips (I use Ghirardelli 60% cacao chips), melted and cooled

Directions:
Make the shortbreads: Preheat the oven to 350 degrees F and line an 8-inch square baking pan with a a foil sling (just fold 4 long sheets of aluminum foil in half and arrange them so two line the pan one way and two line the pan the other way. They’ll overlap and hang over the sides of the pan, which helps you pull the bars out at the end.)

In the bowl of a food processor, pulse together flour, sugar, and salt. Add the chilled butter and process on low speed for a full minute. You want the butter to be very tiny and the dough to start to clump together. Pour this into your prepared pan and use the bottom of a glass or ramekin to press it firmly into the pan, creating a smooth top to your bars. Use a sharp knife to score the dough (5 rows in one direction, 5 in the other, making 25 bars) and a fork to dock the dough. Bake it for 30-35 minutes until it’s lightly browned. When you pull it out of the oven, use your sharp knife to cut the shortbread all the way through. Allow it to cool completely before gently lifting it out of the pan and breaking the pieces apart.

Make the frosting: In a small bowl, whisk together the cocoa and warm water. In a separate bowl, beat together butter, powdered sugar, and a pinch of salt until pale and fluffy. Gradually beat in the melted, cooled chocolate and the cocoa mixture. Let this sit for exactly 30 minutes (no really, exactly 30!) before you use it to obtain the perfect texture. You can just slather a big dollop of frosting on top of each bar if you’d like, but I thought it was cute to stuff the frosting in a piping bag and pipe a squiggle onto each bar with a 1M star tip. Store in an airtight container.

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Chocolate Doughnut Cake

Chocolate Doughnut Cake
Chocolate Doughnut Cake

Chocolate Doughnut Cake


Recipe by: Willow Bird Baking, with frosting adapted from Martha Stewart
Yield: 8-10 servings

Another absolutely delicious “doughnut cake.” Just as tasty as it is adorable!

Cake Ingredients:
1/2 cup (1 stick) butter
1/2 cup water
1 cup plus 2 tablespoons cake flour
1 cup white sugar
1 egg, lightly beaten
1/4 cup sour cream
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Frosting Ingredients:
7 tablespoons cocoa powder
7 tablespoons warm water
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
8 ounces semisweet chocolate chips, melted and cooled
sprinkles (optional)

Directions:
To make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into a 10-inch cast iron skillet (alternatively, I think this would work fine in a 8-inch square baking pan lined with parchment paper.)

Bake at 375 degrees for 15-18 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don’t wait for the top to get golden brown, necessarily — mine stayed pale). Cast iron skillet cook times can be variable, so check early and often. Cool completely.

Make the frosting: In a small bowl, whisk together the cocoa and warm water. In a separate bowl, beat together butter, powdered sugar, and a pinch of salt until pale and fluffy. Gradually beat in the melted, cooled chocolate and the cocoa mixture. Let this sit for exactly 30 minutes (no really, exactly 30!) before you use it to obtain the perfect spreadability. Pile the frosting on the top of the cake and smooth it out to an even, thick layer. Top with sprinkles!

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Intense Chocolate Mocha Cake

Intense Chocolate Mocha Cake
Intense Chocolate Mocha Cake

Intense Chocolate Mocha Cake


Recipe by: Willow Bird Baking, with frosting adapted from Martha Stewart
Yield: 9 servings

This easy snack cake packs an intense mocha punch! The espresso powder deepens the already fantastic chocolate flavor of the cake and smooth-as-silk frosting. Be sure to pour a tall glass of milk with this cake (or maybe a nice cup of coffee?)

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
1/8 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1 tablespoon espresso powder
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla
2/3 cup bittersweet chocolate chips

Frosting Ingredients:
7 tablespoons cocoa powder
1 1/2 teaspoon espresso powder
7 tablespoons warm water
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
8 ounces semisweet chocolate chips, melted and cooled
coffee ice cream (for serving)

Directions:
Make the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with Baker’s Joy® nonstick cooking spray. Place a square of parchment in the bottom and spray this with Baker’s Joy® as well.

In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside. In a medium saucepan, bring the butter, vegetable oil, cocoa powder, espresso powder, and water to a boil, whisking to mix. After it boils, whisk it into the dry ingredients until combined. Whisk in the buttermilk, egg, and vanilla. Fold in chocolate chips. Pour the batter into your prepared pan and bake at 350 degrees F for 18-22 minutes or until a toothpick comes out with just a few moist crumbs (a clean toothpick means a dry cake, so be sure to pull it out before then!) Let the cake cool for about 20 minutes before cooling the rest of the way in the fridge. When your cake is completely cool, invert it onto a square plate or platter.

Make the frosting: In a small bowl, whisk together the cocoa, espresso powder, and warm water. In a separate bowl, beat together butter, powdered sugar, and a pinch of salt until pale and fluffy. Gradually beat in the melted, cooled chocolate and the cocoa mixture. Let this sit for exactly 30 minutes (no really, exactly 30!) before you use it to obtain the perfect spreadability. Pile the frosting on the top of the cake and smooth it out to an even, thick layer. Cut into slices and serve with coffee ice cream.

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