foodlikecake

Tag: Ganache

Chocolate Glazed Almond Cupcakes

Ohmigod. I cannot believe how perfect these cupcakes are. These cupcakes are fancy cupcakes, like, wedding worthy cupcakes. They have the moistest golden almond cake you will ever have (seriously) and are topped with a rich dark chocolate ganache. Perfection.

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Ingredients: Almond Cupcakes (the tiniest bit adapted from here), makes 18

1 and 1/3 cups granulated sugar

7 ounces almond paste

1 cup all-purpose flour, divided and spooned in and leveled

1 cup unsalted butter, room temperature, cubed

1 and 1/2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract

6 large eggs, at room temperature

Chocolate Ganache Glaze

1 and 1/3 cups chocolate chunks

1 cup heavy cream

Recipe: Almond Cupcakes

Preheat the oven to 325F. Line 1 1/2 cupcake tins with liners.

In a food processor, grind the sugar, almond paste, and 1/4 cup of flour until the mixture resembles sand.

In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt.

To the almond mixture add the butter and the vanilla and almond extracts, then process until the batter is smooth and creamy.

Add the eggs one at a time, processing a little in between. After you add all the eggs, the mixture might look curdled- that’s okay.

Transfer the batter to a bowl and mix in half of the flour mixture Stir in the other half until the dry ingredients are just incorporated.

Spoon the batter into the prepared cupcake tins and bake for about 30 minutes, or until the top is a deep golden brown.

Let cool before dipping in the ganache.

Chocolate Ganache Glaze

Put the chocolate in a medium bowl and set aside.

Pour cream into a small saucepan over medium heat. When the cream comes to a simmer pour over the chocolate and whisk until smooth.

Let sit the ganache for 20 minutes before dipping the cupcakes unto it.

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Enjoy!

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Chocolate Silk Pie with Mascarpone Whipped Cream

This pie is delicious. Absolutely delicious. And as far as pies go, really super easy. The graham cracker crust is  super good, the chocolate filling is creamy and rich, and the mascarpone whipped cream is sweet and fluffy. Perfect for anytime.

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Ingredients: Graham Cracker Crust (from here)

1 and 1/2 cups graham cracker crumbs (about 9 graham crackers)

1/4 cup brown sugar

1/2 teaspoon cinnamon

7 tablespoons unsalted butter, melted

Chocolate Pie Filling  (from here)

1 can (12 ounces) evaporated milk

2 large egg yolks

2 cups semi-sweet chocolate chips

Mascarpone Whipped Cream

1 cup heavy whipping cream

1/2 cup mascarpone cheese

2 tablespoons sugar

1/2 teaspoon vanilla extract

Recipe: Graham Cracker Crust

Preheat oven to 325F.

Crush the graham crackers in a food processor.

Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.

Bake crust for 8-10 minutes, or until it just starts to brown.

Chocolate Pie Filling

Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat and stir in the chocolate chips until completely melted and mixture is smooth.

Pour into crust and refrigerate for at least 3 hours before serving.

Mascarpone Whipped Cream

Beat all ingredients together until soft peaks form. Spread smoothly on pie.

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Enjoy!

 

 

 

 

 

S’mores Bars

These might be the best things I’ve ever had. They literally taste like a s’more in bar form. You start with an amazing thick graham cracker crust, which you top with a mixture of soft chocolate ganache and mini marshmallows, then you pour more mini marshmallows on top and toast the bars under the broiler. You have to leave the bars in the fridge so the ganache will set, but trust me, it’s worth it. My inspiration is from here, but I used a different crust, pan size, different amount of marshmallows, etc.

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Ingredients: Graham Cracker Crust

1 and 1/2 cups finely crushed graham crackers (10-12 whole graham crackers crushed then measured)

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

Soft Chocolate Ganache (from here)

16 ounces semi-sweet chocolate

1 cup whole milk

10 ounce bag mini marshmallows (separated)

Recipe: Graham Cracker Crust

Blend all ingredients in a food processor until they’re the texture of coarse cornmeal.

Press into 8×8 pan and refrigerate for one hour.

Preheat oven to 375F and bake for 11-15 minutes.

Soft Chocolate Ganache

Melt chocolate with milk in a pan over medium low heat and whisk to combine.

Transfer mixture to a new bowl and set aside for 10 minutes to cool (transferring the mixture to a new bowl will help to cool it faster).

Mix in 1 and 1/2 cups of the marshmallows and pour on top of the crust.

Pour the remaining marshmallows on the ganache and put under the broiler for a minutes or two, to toast the marshmallows.

Refrigerate for at least 2-3 hours, or overnight.

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Enjoy!

 

Brownie Sundae Cupcakes

These cupcakes are perfect and exactly like a brownie sundae. A brownie is baked in a cupcake tin, topped with super creamy vanilla buttercream, and drizzled with magic shell-like ganache. These cupcakes are perfect for any fun events or parties in the summer, or perfect for lying down and watching TV in your pajamas 🙂 Seriously, though, about the buttercream? Creamiest frosting ever!

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Ingredients: Brownie Cupcakes

10 tablespoons unsalted butter

1 and 1/4 cup granulated sugar

3/4 cup plus 2 tablespoons unsweetened natural cocoa powder

1/4 rounded teaspoon salt

1 teaspoon vanilla extract

2 large eggs, cold

1 teaspoon baking powder

1/2 cup all-purpose  flour

Super Creamy Frosting

1 and 1/2 sticks unsalted butter

2 and 3/4 cups powdered sugar

1 and 1/2 teaspoon vanilla extract

1/4 cup heavy cream

Magic Shell-Like Ganache

1 cup chocolate chips

1 and 1/2 tablespoons vegetable oil

Decorations

Sprinkles

12 Maraschino Cherries

Recipe: Cupcake

Preheat oven to 375F. Line one cupcake tin.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan; make sure the bowl’s bottom does not get wet. (If it does remove some water.)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat and let cool for 5 minutes until the batter is no longer hot. Beat in vanilla and eggs, with a hand mixer.

When the batter is shiny and well blended, add the flour and baking powder. The batter will be very thick. Spoon into cupcake liners.

Bake for 15-25 minutes or until a toothpick comes out clean.

Frosting

Beat the butter until it’s very pale in color, slowly add in powdered sugar.

Beat in vanilla and heavy cream until smooth.

Ganache

Melt ingredients over a pot of simmering water, stirring until smooth.

Remove from heat and let cool for about 15 minutes.

Drizzle over frosting.

Decorate with sprinkles and cherries 🙂

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Enjoy and happy weekend!

S’mores Cookies

So, these aren’t the prettiest cookies you’ve ever seen, but they are the tastiest. A layer of fudgey brownie cookie topped with marshmallows and graham crackers, then covered in chocolate ganache. Yum. They taste exactly like s’mores.

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Ingredients: (Makes 16 cookies)

10 tablespoons unsalted butter

3/4  cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1/2 cup dark brown sugar

1 teaspoon vanilla extract

2 eggs, cold

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 cup all-purpose flour

32 marshmallows

1 cup crushed graham crackers

Chocolate Ganache

2 cups chocolate chips (any kind)

3 tablespoons vegetable oil

Recipe: Cookies

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat and quickly stir in brown sugar. Wait four minutes, until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour, baking soda, and cornstarch. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick.

Freeze for 30 minutes.

Preheat oven to 350 and bake for 12-15 minutes. After about 5 minutes push down with a spoon the middle of the cookie and, using about 1/3 cup, sprinkle graham cracker crumbs in the indent. Also stick marshmallow in the indent.

When cookies are cool, sprinkle another 1/3 cup of graham cracker crumbs on them, then add another toasted marshmallow. (Just warm it up for 20 seconds in the microwave.)

Chocolate Ganache

Melt chocolate and vegetable oil together in a small pot over a pan of simmering water. When smooth, remove from heat and let sit for 15 minutes. Pour gently over cookies.

Sprinkle the remaining graham cracker crumbs over the melted chocolate.

Pop the cookies in the fridge for a few minutes if you want the ganache to harden.

Enjoy!

 

 

Yellow Cake with Raspberry Filling

Here’s a soft yellow cake with a semi-sweet chocolate ganache filled with raspberry frosting. It’s amazing, the combination of the yellow cake, bright raspberries, and chocolate. The yellow cake comes from Smitten Kitchen, so of course it’s delicious 🙂

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Ingredients:

4 cups plus 2 tablespoons self rising cake flour

2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon table salt

1/2 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

2 teaspoons vanilla extract

4 large eggs, room temperature

2 cups buttermilk, well-shaken

Filling

1 stick butter, softened

2 cups confectioners sugar

3/4 cup raspberry puree (find out how to do that here)

Whipped Ganache (because it’s a ganache it will harden on the cake)

1 cup heavy cream

12 ounces semi-sweet chocolate, chopped

Recipe:

Preheat oven to 345F. Grease two 8-inch round cake pans (I don’t have 9 inch pans, but if you use 9 inch pans you won’t have leftover batter, but you may not have enough frosting) and line with parchment paper, then grease again.

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl beat together butter and sugar until light and fluffy, about 5 minutes. Add vanilla and combine. Add eggs one at a time, thoroughly mixing after each one. While mixing at low-speed, add buttermilk.  The mixture will look curdled. Don’t worry.

Slowly beat in flour mixture in 3 parts, beating until each part is just combined.

Spread batter evenly in the cake pans, then rap the pans on the counter several times to pop the air bubbles. Drop the pans from a few inches up. Bake until golden and a toothpick comes out clean (35-40 minutes.) Cool in pan for 10 minutes on a rack and then, run a knife around the edges, invert, discard parchment, and completely cool (about 1 hour.)

Filling

Cream butter by its self for about 5 minutes. You want it to be very light. Slowly add the powdered sugar.  When the mixture is crumbly, add the raspberry puree and beat together. Spread on top of one of the cakes.

Frosting

Put chopped chocolate in a heat-proof bowl. Heat heavy cream on medium-high until boiling. Immediately pour over the chocolate and whisk until the chocolate is melted. Let cool in the refrigerator until slightly cold, then whip until lighter in color, about 5-8 minutes.

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Enjoy!

Fudgy Brownies

Finally! The perfect brownie. Chewy, fudgy brownies with white chocolate ganache, garnished with chocolate curls. They’re thin, but dense and super rich in chocolate flavor.

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Ingredients: Brownies (I got the recipe here)

10 tablespoons unsalted butter

1 and 1/4 cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

White Chocolate Ganache

2 tablespoons heavy whipping cream

4 ounces white chocolate

Recipe: (Makes 15 brownies)

Preheat the oven to 325F. Make sure there is an oven rack on the bottom third of the oven. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you lift the brownies out of the pan.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.

Bake for 20-25 minutes or until a toothpick comes out clean. Leave brownies in pan until fully cool, then remove from pan. Before making the ganache keep brownies in the fridge.

White Chocolate Ganache

Put chopped chocolate into a small bowl. Pour heavy  whipping cream into saucepan and stir until simmering. Then pour half of the cream onto the chocolate and mix until smooth, then add the rest of the cream. Refrigerate the ganache for 45 minutes.

Put a bowl and the beaters (from the mixer) into the freezer for 15-20 minutes. When ganache has been in the fridge for enough time, remove bowl and beaters from fridge and scoop ganache into bowl. Whip the ganache until stiff peaks form, then spread on the cold brownies.

(Optional: Garnish with chocolate curls)

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Enjoy!

Perfectly Chocolate Cake

I promised you a cake yesterday so here it is! The cake itself is very dense and moist so the light, fluffy vanilla buttercream compliments it perfectly.

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Ingredients: Cake (From Hershey)

2 cups sugar

1 and 3/4 cup all-purpose flour

3/4 cup cocoa powder

1 and 1/2 teaspoon baking powder

1 and 1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup milk (I used whole)

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Vanilla Buttercream Frosting

2 cups unsalted butter, softened

6 cups powdered sugar

4 teaspoons vanilla extract

6 tablespoons heavy whipping cream

Ganache

9 ounces bittersweet chocolate, chopped

1 cup heavy cream

Recipe: Cake

Heat oven to 350F. Grease two 9×9 cake pans and cut parchment paper circles for the bottom.

Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Add milk, eggs, oil, and vanilla, beat until combined well. (About two minutes) Stir in boiling water, the batter will be pretty thin- don’t worry about it.

Pour batter into prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Cool for ten minutes, transfer to wire racks and then prepare frosting.

Frosting

Mix softened butter and sugar in a bowl for three minutes, or until the butter is light and fluffy. Beat in whipping cream and vanilla until fluffy.

Frost inside and sides of cake.

Ganache

Place chopped chocolate in a bowl. Place cream (in a medium saucepan) over medium heat until it boils. Then pour over chocolate and whisk until smooth.

Let cool for a few minutes and pour over frosted cake.

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Enjoy!