Not so Espresso Chocolate Cake with Hot Kahlua Syrup

Have you ever noticed that the older you get, the faster time goes? I swear, when I was little time seemed to pass so slooooowly. Now, I'm shocked when I realize that, oh, it's the end of March already!

I had a friend message me recently and tell me that I needed to update my blog because she's been stalking it and needs a new recipe to drool over. Unfortunately, she had a baby on Monday and I don't think she will be able to get on my blog and see this cake any time soon. Either way, I made this cake on Monday so this one is dedicated to baby Jameson who was born healthy and is lucky to have such an incredible mommy!

This cake is the Cake Slice Bakers top voted cake for March. I made the cake a bit late so I was able to read the comments from other bakers in our Facebook group before I made it. The recipe calls for 3 Tablespoons of espresso powder. Some feedback from the group indicated that the espresso was the dominant flavor in the cake and was overwhelming. I decided that instead of espresso, I would just brew half a cup of strong coffee and call it good. I also increased the ONE Tablespoon of cocoa powder to two. Duh! One isn't enough! 

After baking, the hot cake is soaked in a hot kahlua syrup that is sweetened with honey. The syrup was a great flavor addition to the cake and made the crumb more moist. I made a chocolate ganache to go on top but for some reason it didn't turn out the way I wanted it to. I don't think I heated the cream enough. Oh well. It still tasted good! 

I'm quite happy with the way the cake turned out (besides the look). I took it with me to my internship for our weekly PACT meeting and no one complained so I guess it was pretty good. 

In other news, I'm still plugging away at school. I absolutely love the program I'm in. It feels so...right. Like I'm exactly where I'm meant to be. My internship in the homeless clinic at the VA hospital is so fulfilling. I love working with the Veterans. I have met some characters for sure! My supervisor is so knowledgeable and is teaching me so much. I also found out I get to shadow for a day next week in the Polytrauma Rehab clinic. I'm crazy excited about that since working with that population is my ultimate goal. 

The Hubble is scheduled for an evasive driving course. Needless to say, he will no longer be driving the kids and me anywhere when he gets back. He's giddy about the experience though. He has so much fun with these trainings. It's neat to witness and be a part of his career and journey. I'm glad I have the opportunity to be on my own journey and career path as well. 

My India trip is just 45 days away!!! To say that I'm excited is an understatement. I'm so grateful for the opportunities I've been awarded lately. I look around sometimes and am in awe that this is my life. If you are interested in donating and helping me fund this experience, you can do so at my Go Fund Me site. 

And finally, the Cake Slice Bakers has decided to open the group for new members for a mid-year opportunity. If you are interested in joining us, just let me know and I will link you up with the right person. Until then, make this cake and enjoy every bite!! And don't forget to check out all the other Cake Slice Bakers' cakes at the end of this post!

Not so Espresso Chocolate Cake with Hot Kahlua Syrup

Adapted from Great Cakes by Carole Walters

Ingredients

Cake:

• 1/2 cup strong brewed coffee
• 2 1/4 cup sifted cake flour
• 2 Tablespoons unsweetened cocoa powder
• 1 Tablespoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Hot Kahlua Syrup:

• 2/3 cup Kahlua
• 1/3 cup water
• 3 Tablespoons honey

Chocolate Ganache:

• 3 ounces semi-sweet chocolate, finely chopped
• 1 Tablespoon unsalted butter
• 1/4 cup heavy cream

Directions

1. Position rack in lower third of the oven and preheat to 350 degrees F. Spray a bundt pan with baking spray (or butter and dust with flour, tapping out excess flour).
2. To make the cake: Brew the coffee and set aside to cool.
3. Sift together the flour, cocoa, baking soda, and salt into a medium mixing bowl. Whisk to fully combine.
4. In the bowl of an electric mixer, beat the butter and sugar on medium high speed until smooth and light in color, about 6 to 8 minutes.
5. Mix in the eggs, one at a time, at 1-minute intervals, scraping down sides of bowl as needed.
6. Blend in the vanilla and sour cream, mixture may look somewhat curdled at this point.
7. Reduce mixer to low speed. Add dry ingredients, alternating with the coffee, dividing the dry ingredients into 3 parts and the coffee in 2 parts, starting and ending with the flour. Mix until just incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
8. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
9. Center the pan on the rack and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out dry and the cake begins to come away from the sides of the pan.
10. Remove from oven and allow to cool for about 10 to 15 minutes while you make the syrup.
11. To make the syrup: In a small saucepan combine the Kahlua, water, and honey. Bring to a slow boil and simmer for 2 to 3 minutes. Remove from heat.
12. Pierce cake with a wooden skewer and slowly pour the hot syrup over the top of the hot cake. Let stand in the pan for at least 1 hour to allow the cake to absorb all the syrup, then invert onto a rack and remove the pan.
13. To make the ganache: place the finely chopped chocolate and the butter into a heatproof bowl. In a small saucepan, over medium-low heat, bring the cream just to a boil. Immediately pour the hot cream over the chocolate and butter and allow to stand for 60 seconds. Whisk the mixture until smooth and well combined. Pour over the cake allowing the ganache to spill over the edges of the cake. Let stand to cool and set.
14. Slice and enjoy!

An InLinkz Link-up

Chocolate Peanut Butter Mousse Cake

As you all already know, I'm a bit obsessed with pumpkin.

If it were up to me I would talk about nothing but pumpkin all year long. But it's not always up to me.

Sometimes I have to put aside my one track mind and think of others. Especially when it's for a group thing. LOL!

This chocolate peanut butter mousse cake was the top voted cake for September for the Cake Slice Bakers.

Yes, I said September. I'm just slightly late.

See...my older sister's most favoritest flavor combo is peanut butter and chocolate. If you ask her, she will say she has a lot of flavor combinations that she loves but this is one I truly associate with her.

On October 4th was the second anniversary of her 35th birthday and I knew this was just the cake for her celebration. And I wasn't wrong! This cake was perfect for her! I mean...I think she liked it...she looks happy with it right??

When I first read through the recipe, I was genuinely shocked that this isn't your typical "cake." Especially for a group called the Cake Slice Bakers. You don't actually bake this cake.

The cake is light, fluffy, and melt in your mouth good. It is a rich cake for sure.

The recipe looks a little intimidating. Yes, there are several parts to this cake. But each part is pretty straight forward and fairly easy. And what's better than a cake that can be thrown together without ever having to turn on the oven.

I made this cake in an afternoon and let it set overnight. My sister was very happy with it. :-)

And speaking of the Cake Slice Bakers, we are currently open for new members! Since I am so late with this, there are only a few more days to get into the group. If you are interested, please email Paloma at love.for.coffee@gmail.com and title the email NEW CAKE SLICE MEMBER. I hope to see some of you there! And don't forget to check out the other Cake Slice Members for this cake as well.

Until then, let's bake refrigerate!!

Mix together the cookie crumbs and melted butter until well coated.

Press the mixture into the bottom of a springform pan. Place in the refrigerator while you make the peanut butter mousse.

Cream together the cream cheese and butter then mix in the powdered sugar.

Add in the peanut butter and salt and mix until well combined.

In a separate clean mixer bowl, beat the heavy cream until soft peaks form.

Fold 1 cup of the whipped cream into the peanut butter mixture until almost blended.

The gently fold another 1 1/2 cup whipped cream into the mixture until well blended. Place the remaining whipped cream in the fridge.

Spread the peanut butter mousse evenly over the crust. Place back in the fridge while you make the chocolate mousse.

Place both types of chocolate into the bowl of a food processor and process until finely ground. Leave the chocolate in the processor.

In a small saucepan, heat the sugar and half and half.

While the processor is running, pour the hot mixture into the feed tube and process until the chocolate is completely melted.

Scrape down the sides of the bowl then add the vanilla. Process until combined.

Scrape chocolate mixture into a large bowl. Gently fold 1/3 of the reserved whipped cream into the chocolate.

Then add the remaining whipped cream and fold until well combined.

Evenly spread the chocolate mousse in a layer over the peanut butter mousse layer. Loosely cover with plastic wrap and freeze for about an hour.

Make your glaze. Place finely chopped chocolate into a bowl. Bring your cream to a boil, pour the hot cream over the chocolate and let it stand 30 to 60 seconds. Whisk until smooth. Stir in the vanilla. Place plastic wrap on the top of the glaze and let it sit for 10 minutes.

Pour the glaze into the center of the cake and spread almost to the edges. Place in the fridge overnight.

Garnish the top of the cake with peanuts.

Slice, serve, and enjoy!!


Chocolate Peanut Butter Mousse Cake
Adapted from The Cake Book

Ingredients:

For the Crust

• 1 1/2 cups Nabisco Famous Chocolate Wafer cookie crumbs (I used about 22 Oreos, processed to crumbs)
• 4 Tablespoons unsalted butter, melted

For the Peanut Butter Mousse

• 5 ounces cream cheese, softened
• 2 Tablespoons unsalted butter, softened
• 1 1/4 cups powdered sugar
• 3/4 cup natural creamy peanut butter
• 1/4 teaspoon salt
• 2 1/2 cups heavy cream

For the Chocolate Mousse

• 5 ounces bittersweet chocolate, coarsely chopped
• 3 1/2 ounces milk chocolate, coarsely chopped
• 1/3 cup half and half
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract

For the Chocolate Glaze

• 3 ounces bittersweet chocolate, finely chopped
• 1/3 cup heavy cream
• 1/2 teaspoon pure vanilla extract

Directions:

For the Crust

1. Lightly grease or spray a 9 inch springform pan.
2. In a medium mixing bowl, stir together the cookie crumbs and melted butter until well combined and crumbs are completely coated.
3. Press the crumb mixture in an even layer into the bottom of the prepared springform pan.
4. Place the crust in the refrigerator while you make the peanut butter mousse.

For the Peanut Butter Mousse

1. In the bowl of an electric mixer, using the paddle attachment, on medium low speed, cream together the cream cheese and butter, about 1 minute.
2. Add the powdered sugar and beat until well combined.
3. Add the peanut butter and salt, beat until well mixed, scraping down the sides and bottom of the bowl as necessary. 
4. Remove bowl from mixer and set aside.
5. In a separate, clean, metal mixing bowl, using the whisk attachment, on high speed, beat the heavy cream until soft peaks form.
6. Gently fold 1 cup of the whipped cream into the peanut butter mixture until almost combined.
7. Fold in another 1 1/2 cups of the whipped cream into the peanut butter mixture until well blended (cover and refrigerate remaining whipped cream).
8. Scrape the mousse into the prepared pan, over the crust, in an even layer.
9. Place in the refrigerator while you make the chocolate mousse.

For the Chocolate Mousse

1. Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the processor.
2. In a small saucepan, combine the half and half and sugar. Over medium heat, bring to a boil, stirring frequently, until sugar dissolves.
3. With the food processor running, put the hot milk through the feed tube and process until chocolate is completely melted.
4. Scrape down sides of bowl and add the vanilla. Process until blended then scrape mixture into a large mixing bowl.
5. Using a rubber spatula, gently fold 1/3 of the remaining whipped cream into the chocolate mixture. 
6. Fold the remaining whipped cream into the mousse until well blended.
7. Scrape mousse into an even layer over the peanut butter mousse layer. 
8. Loosely cover with plastic wrap and freeze for about an hour, until firm.

For the Chocolate Glaze

1. Place chocolate into a heat proof bowl.
2. In a small saucepan, over medium heat, bring the cream to a boil.
3. Pour the hot cream over the chocolate in the bowl and let sit about 30 to 60 seconds.
4. Whisk until smooth.
5. Stir in vanilla.
6. Cover the surface of the glaze with plastic wrap and let stand for about 10 minutes.
7. Pour glaze over the chocolate mousse layer and spread almost to the edges of the cake. 
8. Allow cake to sit in the refrigerator for 4 hours or overnight. 
9. Run a paring knife along the edges of the cake to release from the pan. Remove the sides of the springform pan.
10. Garnish with peanuts. Slice, serve, and enjoy!!

Soft Peanut Butter Oatmeal Chocolate Chip Cookies

Here in the heat of Central Texas, it is back to school time!

I thought I was okay with this. Little Butt went to Pre-K last year and Baby N and I spent some time on our own during the days.

This year, Little Butt is in Kindergarten!!

Can you believe it??? I can't! She's my baby girl! She's not supposed to be so big that she's in Kindergarten.

This year, she's riding the bus. Ugh! I hate that I'm not in control of her getting to and from school. But I know that it's important for me to let her go off and be independent.

Actually, this kid has been independent since the day she was conceived. She's so strong willed and hard headed. She drives me absolutely bonkers. But I love her all the more for it.

The beginning of the school year is a time for celebration. Kids should be excited about school and learning. I'm trying to find little things to keep her excited about being in school. Her first day, we went out for Chinese for dinner (her favorite). This Friday, we are going to make pizza for dinner!

And what school year is complete without a fresh batch of cookies waiting when the little ones arrive home with their backpacks full and their tummies empty.

These cookies are a great after school snack. Packed full of nutrient rich oats, protein packed peanut butter, and well...you gotta have chocolate chips in cookies right???

Each cookie is large enough to fill a hungry belly and satisfy both kids and parents alike. The candy on the outside gives a nice crunch (we all know I love texture in my baked goods) and the cookies themselves are soft and chewy.

If you have kids beginning their school year, or even if you don't, these cookies are just what you need.

Let's bake!

In a medium bowl, whisk up some flour, baking soda, and salt.

Now cream together some butter, peanut butter, granulated, and brown sugars.

Add in the vanilla and eggs, one at a time.

Then gradually beat in the flour mixture.

Stir in the oats and chocolate chips. Now toss the dough in the fridge for about 15 minutes.

Scoop the chilled dough into the palm of your hand and roll into a ball. Place the ball of dough into a dish of candy then smush until the dough is kind of flat.

Place the dough, candy side up, on a cookie sheet lined with parchment. Bake them up then let them cool.

Serve and enjoy!!!


Soft Peanut Butter Oatmeal Chocolate Chip Cookies
Adapted from In Katrina's Kitchen

Printer Friendly Version

Ingredients:

• 2 cups unbleached all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup old fashioned oats
• 1 cup milk or semi sweet chocolate chips
• Reese's pieces (I used regular size and needed 2 bags)

Directions:

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, on medium speed, cream together the butter, peanut butter, and both sugars until creamy. About 3 minutes.
4. Stir in vanilla.
5. Add eggs, one at a time, incorporating well after each addition and scraping down the sides of the bowl as necessary.
6. Reduce the mixer speed to low and gradually mix in the flour mixture.
7. Stir in oats and chocolate chips.
8. Place dough in refrigerator until slightly chilled, about 15 minutes.
9. Using a medium cookie scoop (2 Tablespoons) scoop dough into hand, gently form into a ball and place into a dish of Reese's Pieces. Press the dough flat into the candies then place onto the prepared cookie sheet, candy side up.
10. Bake cookies 8 to 10 minutes, tops will become slightly golden.
11. Allow to cool on the pan about 5 minutes then carefully remove to a cooling rack to cool completely.
12. Serve and enjoy!!

Banana Chocolate Chunk Cupcakes with Chocolate Buttercream Frosting

I swear. Time sure flies when you are having fun!

I meant to post this recipe almost a week ago. But time got away from me.

With Little Butt home from Grandma's house and our countdown to the first day of school it's been a bit busier over here than it has been this summer.

I can't believe my baby girl is going to kindergarten on Monday!! It's crazy!

Not only that, but now my baby boy is ONE!!

I cannot believe how quickly time is flying by. Before I know it, The Hubble will be home and it will be time to pack up the house and head to Florida. Phew!

So yeah. Our last couple weeks has been filled with school supplies, new clothes, Kinder Camp, open house (tonight), and finally going to the Y and getting some workouts in.

I have SOOO enjoyed having this little girl home! She fills the house with a bunch of noise and energy. It's great! Baby N has been getting more adept at walking and has even started getting faster with his big sister chasing him. Haha! It will be a sad day for Baby N and I when she heads to school all day.

Now. Onto the recipe. These are the cupcakes I made for Baby N's first birthday. His cake was made from this same batter. It's a large recipe. I was able to get a 6 inch cake and easily 24 cupcakes (may have been more, I don't remember now) out of this recipe alone.

The original recipe calls for walnut but I substituted chocolate chunks for the chunky monkey theme.

The cake was dense and more like banana bread than cake. But it was yummy. I loved the addition of the cinnamon and cardamom (two of my all time favorite spices. Those and ginger). I thought the spiciness of the cake, paired with the chocolate chunks studded throughout and topped with a rich chocolate buttercream frosting was tons of fun! And if you read my last post, you know that Baby N loved it too!

I would definitely make this recipe again. But next time I think I will add walnuts as well as the chocolate chunks. Y'all know I love me some texture in my baked goods!

Let's bake!

Whisk together your flour, salt, baking soda, cinnamon, and cardamom. Mmmmm...cardamom. I love that stuff!

In a separate mixing bowl, stir together the mashed bananas and sour cream.

Cream up your butter then add the oil, and sugars.

Mix in the eggs, one at a time.

Then add the vanilla.

Now add in the flour mixture in 3 additions...

Alternating with the banana mixture in 2 additions. Stir in your chocolate chunk and nuts if you are into that kind of thing. Scoop the batter into the cupcake liners, filling about 2/3 of the liner full. Then bake them up and cool them down.

Make your buttercream frosting and frost the cupcakes.

Serve and enjoy!!!


Banana Chocolate Chunk Cupcakes
Adapted from The Cake Book

Printer Friendly Version

Ingredients:

• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 1/2 cups mashed ripe bananas (about 3 large bananas)
• 1/2 cup sour cream
• 11 Tablespoons unsalted butter, softened
• 6 Tablespoons safflower oil, or other neutral vegetable oil
• 1 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 (11.5 ounce) bag chocolate chunks

Directions:

1. Preheat oven to 350 degrees F. Line cupcake pans with liners. Set aside.
2. In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom. Set aside.
3. In a small mixing bowl, combine the mashed bananas and sour cream. Set aside.
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium high speed until creamy, about 30 seconds.
5. Add the oil, granulated, and brown sugars and beat on high speed until light and creamy, about 3 minutes.
6. Reduce speed to medium and mix in eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
7. Beat in the vanilla extract.
8. Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the banana mixture in 2 additions. Mix until just blended.
9. Remove bowl from mixer and stir in chocolate chunks by hand.
10. Scoop batter into cupcake liners, filling each liner 2/3 full. 
11. Bake for 18-22 minutes or until a tester inserted into the center of the cupcakes comes out clean.
12. Allow to cool in the pan for 15 minutes then place cupcakes on a cooling rack to cool completely. 
13. Top cupcakes with chocolate buttercream frosting.
14. Serve and enjoy!!