Tag Archives: milk chocolate

Chocolate brownie “Hat” cake

Winter babies are the best. (And to me, there are only 2 seasons in the year: Summer, and Winter. Don’t worry if you’re a summer baby, though, it was winter somewhere). So lately there have been a lot of awesome birthdays, all starting with my mother dearest’s. We always have family braais (BBQs) to celebrate things, so this time we decided to spice it up a little by adding a theme: it was a hat braai. My mother is so creative (I am being sarcastic but also not… You will see why next week).

One of mom's friends went to the effort of making a personalised fun hat

One of mom’s friends went to the effort of making a personalised fun hat

This mother dearest of mine requested a hat cake for her birthday party. I was up for a challenge, but on Pinterest, all the hatness was made out of fondant, which I am really NOT a fan of. I decided to try find an alternative, but would settle for that sweetened playdough if I had to. I came across this recipe for marshmallow fondant. I love marshmallows. It was surely going to be a winner.

Alas, my marshmallow fondant did not hold together as it was supposed to, and I ended up having to scrap that idea, though the cake mountain was already cut and moulded, buttercream layer ready for its coating of neatness. It was too late to go the fondant route now, though, so I just drizzled my remaining milk chocolate ganache over the top of the buttercream frosting. The cake was also presented on a conveniently shaped (though subtle) plate, so the whole ‘hat’ effect was not entirely lost.

Happy birthday mumzicle

Happy birthday mumzicle!

The cake recipe I used was one that has “failed” in the past for me (the taste was amazing then too). It turned out a bit differently this time, a little less fluffy and moist, more like a decadent brownie (though less fudgy than a brownie). I am going to put this down to the altitude, because this is the second time my cake has come out slightly more dense than when I made it down in Grahamstown.

Chocolate brownie "almost-hat" cake. Dense and moist chocolate cake layered with milk chocolate ganache, with chocolate buttercream frosting, and milk chocolate ganache drizzle

Chocolate brownie “almost-hat” cake. Dense and moist chocolate cake layered with milk chocolate ganache, with chocolate buttercream frosting, and milk chocolate ganache drizzle

Chocolate brownie cake 

For the cake

Ingredients

  • 1½ cups cake flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cups sugar
  • ½ cup cocoa powder
  • 150g dark chocolate – melted (as usual I used my Bournville favourite)
  • 150g butter
  • 1½ tsp vanilla
  • 3 eggs
  • 200ml milk (as needed for mixing)
  • ¼ cup strong coffee (room temperature)

Method

  1. Preheat the oven to 180ºC
  2. Cream the butter and the sugar
  3. Sift the flour, baking powder, salt and cocoa powder together
  4. Add the eggs to the butter-sugar mixture and mix until combined
  5. Mix in the dry ingredients. Once they are incorporated into the mixture, add the vanilla, melted dark chocolate and coffee
  6. Mix well. Use milk to loosen the batter until it is of semi-pourable consistency
  7. Divide into 3 pre-greased cake tins, and place on the middle shelf
  8. Bake for 25 minutes, or until a skewer comes out clean and the cake is springy to touch
  9. Remove from oven and allow to cool completely before removing from the cake tin
  10. Assemble

 

For the Ganache

  • 150g milk chocolate
  • 60ml cream

Method

  1. Place the chocolate and cream in a heat proof bowl. Place this bowl on top of a pot of steaming/simmering water. This is called a bain-marie
  2. Melt the chocolate and cream together, stirring until smooth
  3. Allow to cool slightly before pouring between the cake layers, and especially before pouring on top of the buttercream frosting

 

For the Chocolate buttercream frosting 

  • 150g softened butter
  • 300g icing sugar
  • 30ml milk
  • 2 tbsp cocoa powder

Method

  1. Cream the butter and add the icing sugar. Mix until well-combined, smooth and creamy
  2. Heat up the milk and add the cocoa powder. Mix until dissolved. Allow to cool before adding to the icing, as this will melt the butter
  3. Add the chocolate milk to the icing, and mix until well-combined and creamy
  4. Ice your cake

“Kendra” brownies

That is, “Kendra” after me, not the Playboy bunny, in which case these brownies might be more appropriate..

Just: chocolate <3

Just: chocolate ❤

These brownies are SO me – can you say 4 (FOUR!) different types of chocolate in these babies?! It’s no wonder they came out tops at my brownie bake-off last year, even though they got a bit burnt in a dodgy oven (thankfully, Pam has since had that fixed).

White chocolate, milk chocolate and dark chocolate. And of course, a whole load of cocoa powder.

White chocolate, milk chocolate and dark chocolate. And of course, a whole load of cocoa powder.

I made these for my classmates because I promised I’d make them these peanut butter brownies from Yammie’s Gluten Freedom. They looked incredible in the photo, but in all honesty, they are not to everyone’s taste, since they have basically no sugar in them. They are healthy (well, healthier) though, so I want to rework the recipe a bit, then I’ll be sharing it away with them. In the meantime, I had kept them waiting far too long, and it was time to deliver some baked goods to my class of Biokineticists (people who are supposed to promote health and wellbeing… Good job, guys!).

This recipe is from BBC Good Food, but their instructions are so detailed, it’s a bit difficult to follow. So I have simplified it for you, because everyone needs this much chocolate overload every now and then (/as often as possible).

 

Best Chocolate Brownies ever! 

Ingredients

  • 185g dark chocolate (Bournville works pretty well
  • 185g salted butter
  • 275g caster sugar
  • 3 eggs
  • 85g flour
  • 40g cocoa powder
  • 50g milk chocolate chunks
  • 50g white chocolate chunks

Method

  1. Preheat oven to 180 degrees (or 160 degrees in a fan-assisted oven)
  2. Melt butter and dark chocolate together in the microwave (stirring often) or over a pot of simmering water. Leave to cool.
  3. Sift flour and cocoa powder together into a large mixing bowl.
  4. In a separate bowl, beat sugar and eggs together until thick and creamy – mixture must be pale and will have doubled in volume.
  5. Fold the chocolate-butter mixture into the egg-sugar mixture, until it the two become a mottled brown colour. Careful not to over-mix and lose the air you just beat into the eggs.
  6. Resift the flour-cocoa mix into the wet ingredients mixture, and fold in until just combined with no dry patches.
  7. Stir in the milk and white chocolate chunks.
  8. Spread mixture out evenly into a 20cm square tin that has been prepared with non-stick spray or baking parchment.
  9. Set on middle shelf of the oven for 25 minutes. If the brownies wobble in the middle when you try take them out, put them back in for a few minutes, though take care not to overdo them.
  10. Once removed, leave to cool for as long as you can bear it, and then devour them as gracefully as you can manage (that’s a challenge!)

Rolo-stuffed milk chocolate chip cookies

Now, I don’t want to toot my own horn or anything, but these were literally the most amazing cookies I have ever made and ever eaten. The slutty brownies were pretty good as far as taste goes, but these cookies are definitely the most delicious things that I have EVER baked.

Big Rolo-stuffed milk chocolate chip cookies - the best I have ever had

Big Rolo-stuffed milk chocolate chip cookies – the best I have ever had

I had something else planned and ready to make for quite a while, but a craving for buttery cookies interfered with that, and so the Rolo-cookies were born! It took a while for me to make them because I kept eating all the Rolos… Oops…

I managed to perfect the chocolate chip cookie recipe that I initially had, although this time I used milk chocolate chips to complement the milk chocolate in the Rolos. It worked out quite nicely, as it was a nice draw away from my traditional Bournville.

The cookies are chewy, but not too much, and they don’t taste like butter (although the craving was most certainly satisfied). They are best enjoyed warm when the caramel inside the Rolos is still all melty and bursting with flavour, but cold Rolos are just as delicious, are they not?

I had to use the big Rolo slabs as my initial Rolo supply because they didn't have any rolls the first time I went. This meant massive cookies, but that's not a legitimate problem, is it?

I had to use the big Rolo slabs as my initial Rolo supply because they didn’t have any rolls the first time I went. This meant massive cookies, but that’s not a legitimate problem, is it?

Rearing to go - those beautiful mounds waiting to be transformed from delicious cookie dough into chewy, Rolo-stuffed, melted perfection

Rearing to go – those beautiful mounds waiting to be transformed from delicious cookie dough into chewy, Rolo-stuffed, melted perfection

Ready and large. Give those babies just a few minutes to cool, then grab one while it's still warm with a melted caramel and chocolate centre

Ready and large. Give those babies just a few minutes to cool, then grab one while it’s still warm with a melted caramel and chocolate centre

They are still delicious once cooled. And once you've started eating them, you don't worry about how pretty they are anymore.

They are still delicious once cooled. And once you’ve started eating them, you don’t worry about how pretty they are anymore

I even attempted to make caramel for the first time - it needs some work, but definitely on the way to success

I even attempted to make caramel for the first time – it needs some work, but definitely on the way to success

Caramel-filled heart - now that's true love indeed <3

Caramel-filled heart – now that’s true love indeed ❤ (and true love is always messy, particularly if you rush it)

Rolo-stuffed milk chocolate chip cookies

Makes 18 smaller cookies, 12 large ones (with big Rolo bits)

Ingredients

  • 150g salted butter
  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1 tsp baking powder
  • 1/4 cup corn starch
  • 1 cup milk chocolate chips (130g chopped up Cadbury Dairy Milk)
  • 2 rolls of Rolos

Method

  1. Preheat oven to 180 degrees Celcius, and line your baking tray
  2. Cream the butter
  3. Add the sugar to the creamed butter, and beat until well-mixed
  4. Add the two eggs and beat until well-combined
  5. Add dry ingredients and mix until you have a consistent dough. This dough is not too dry and holds its form fairly well
  6. Add in your chocolate chips and mix until they are evenly distributed throughout the mixture
  7. Prepare bottom cookie layer, making sure there is enough flattened out cookie dough that when there is a Rolo sitting neatly on there, it has a fair amount of dough surrounding it. This helps in step  8. Place Rolo on each cookie base
  8. Place your top cookie layer on top of the Rolo, and press down the sides, tucking that Rolo neatly and comfortably in there, ready for a cosy nap
  9. Place tray on middle rack and bake for 15 minutes (depending on the oven)
  10. Remove from oven and let cool. After 10 minutes, eat one, and marvel at its greatness, then let the others cool and save them for later