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chocolate

Chocolate Pistachio Babka

June 3, 2022 By Ashley Leave a Comment

Imagine a cinnamon roll, but instead of a cinnamon sugar filling, it’s filled with rich chocolate ganache and salty pistachios. And, instead of multiple rolls, the dough rolled up and twisted into a beautiful braided loaf with swirls of chocolate and pistachio running throughout and baked until it’s deep golden brown. While still hot it is brushed with a glaze of vanilla sugar syrup. It’s rich and decadent, soft and buttery, and incredibly delicious. It’s chocolate pistachio babka.

Chocolate Pistachio Babka

What is Babka?

Babka is a braided cake, or loaf bread originating in Jewish communities all over the world. Typically filled with fruits and spices, babka has really been on the rise in recent years, with bloggers and foodies adapting the recipe to introduce more modern flavors like chocolate and nutella, or varieties topped with streusels, sugar syrups and all sorts of adaptations.

Babka is often made with a laminated dough, oftentimes, brioche, which is what I use for this recipe. Like I mentioned above, it’s similar to a cinnamon roll, but the presentation of babka is the star. Once the dough is rolled up, it’s cut in half length wise with the cut side facing up. So you can see stripes of filling. Then the halves are pinched together and twisted, like a rope or a braid.

Chocolate Pistachio Babka

Babka Dough

Babka dough is an enriched yeasted rich dough, made with milk, eggs and butter. I like to refer to this kind of recipe as an “overnight” recipe, as the dough is popped into the fridge to chill overnight. So, the following day requires rolling and filling the dough, doing a final 45 minute rise and then it’s baked, coated in vanilla sugar syrup and served warm or room temperature.

Chocolate Pistachio Babka

Chocolate Pistachio Filling

This chocolate filling is similar to a ganache. Butter, chocolate, cream, powdered sugar, cocoa powder and salt are combined over low heat until the butter and chocolate have melted and the mixture just starts to simmer. The filling, as it cools, will start to firm up. The filling is ready when it’s a spreadable consistency, like peanut butter.

I used lightly salted pistachios for this recipe, but you can use salted or unsalted. I like the saltiness the pistachios add to the rich filling.

Chocolate Pistachio Babka

Sugar Syrup

Don’t be tempted to skip out on the sugar syrup. The syrup soaks into the loaf to keep it moist, as babka can dry out easily. Use all of the syrup even if you think it will be a sopping mess. It won’t be, promise. The glaze creates a beautiful sheen and keeps the babka fresh for even longer.

I like to serve the babka in slices, just warm, with a slather of butter.

Chocolate Pistachio Babka

If you make this chocolate pistachio babka, let me know! Drop a comment or tag me on Instagram. 

Enjoy!

Ash xx

For more recipes, check out these posts:

Overnight Cinnamon Rolls with Brown Butter Cheese Frosting

Homemade Soft Pretzels

Chocolate Glazed Banana Donuts

Mulled Apple Cider Cake Donuts

Chocolate Pistachio Babka
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Chocolate Pistachio Babka

Ribbons of chocolate and crushed pistachios swirled throughout a rich brioche dough and glazed with vanilla sugar syrup
Prep Time30 mins
Cook Time40 mins
Rising Time6 hrs 45 mins
Total Time7 hrs 55 mins
Course: Dessert
Keyword: babka, brioche, chocolate pistachio, chocolate pistachio babka
Servings: 8 servings

Equipment

  • Electric Stand Mixer
  • Loaf Pan
  • Pastry brush

Ingredients

Babka Dough

  • ½ cup (114g) whole milk, warmed to 110F – 115F
  • 1 ½ teaspoons active dry yeast
  • ¼ cup (50g)+ 1 teaspoon granulated sugar
  • 2 ¼ cups (270g) all purpose flour
  • ½ teaspoon fine sea salt
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • ¼ cup (57g) unsalted butter, room temperature

Chocolate Pistachio Filling

  • ¼ cup (57g) unsalted butter
  • ½ cup (85g) dark chocolate, chopped (I used Ghirardelli 60% chocolate bar.)
  • ¼ cup (57g) heavy cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons cocoa powder
  • ¼ teaspoon fine sea salt
  • ½ cup (56g) pistachios, finely chopped (I use lightly salted pistachios.)

Sugar Syrup

  • ¼ cup (57g) water
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract

Instructions

Babka Dough

  • Place the milk in a small measuring cup Sprinkle the yeast and 1 teaspoon of the granulated sugar over the milk. Let the mixture stand until bubbly and foamy, about 5 minutes.
  • In the bowl of a mixer fitted with the paddle attachment, on low speed, combine the flour, 1/4 cup of granulated sugar and salt.
  • Add egg, egg yolks and milk mixture and beat on low speed until nearly incorporated, about 30 seconds.
  • Replace the paddle attachment to the dough hook attachment and knead on low speed for about 3 minutes.
  • Add the butter, a few pieces at a time, until all the butter has been incorporated into the dough. This can take a few minutes.
  • Turn the speed up to medium and knead for 3 minutes, until the dough is elastic and smooth. It will still be sticky.
  • Turn out dough onto a lightly floured surface and shape into a ball. The dough will still be sticky. Transfer to a large buttered bowl.
  • Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  • Press the dough down with your hands, re-cover the bowl and refrigerate for at least 4 hours, or up to overnight.

Chocolate Filling

  • In a medium saucepan over low heat, combine the butter, chocolate, cream, powdered sugar, cocoa powder and salt.
  • Heat until just simmering, and steam comes off the surface of the mixture.
  • Transfer chocolate mixture to a bowl and let cool until thickened to a spreadable consistency, like peanut butter.

Babka Assembly

  • Lightly butter an 8×4-inch loaf pan. Line with parchment with a 2-inch overhang on the long sides.
  • Turn out chilled dough onto a clean lightly floured surface. Roll out to a 16×12" rectangle with a short side facing you.
  • Spread the chocolate filling over the rolled-out dough. Sprinkle the pistachios over the chocolate.
  • Starting at the short side closest to you, roll the dough into a tight coil, and pinch the seam to seal.
  • Using a bench scraper or a sharp knife, cut the roll in half lengthwise. Turn the pieces so that the cut side is facing up.
  • Pinch two of the end pieces together. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
  • Loosely cover the pans and let rise in a warm place for 45 minutes or until risen to the edge of the pan.
  • Preheat the oven to 350F.
  • Bake babka loaf, rotating pan halfway through, until deep golden brown, 40-45 minutes. If the bread is getting too dark, cover with aluminum foil to prevent burning. The internal temperature should read 190F when fully baked.
  • While the babka bakes, make the sugar syrup by combining the water and sugar in a small saucepan.
  • Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
  • Brush the loaf with the syrup immediately after removing from the oven. Let the babka cool for 30 minutes in the pan. Serve warm or at room temperature.

Notes

Babka dough recipe adapted from Fine Cooking: Citrus-Almond Babka by Samantha Seneviratne
Bakba will stay fresh for up to 24 hours at room temperature wrapped well or stored in an airtight container.
Babka can be frozen for up to 2 months. Thaw on the counter.

Filed Under: Breads, Rolls and Buns Tagged With: bakbka, brioche, chocolate, pastry, pistachio

Neapolitan Cookies

April 11, 2022 By Ashley Leave a Comment

These soft, chewy, buttery sugar Neapolitan cookies have been on my radar to make for a long time. Adapted from cookie queen Sarah Keiffer, these cookies are as delicious as they are impressive. Flavored with freeze dried strawberries, dark chocolate and vanilla, these Neapolitan cookies are made from one cookie dough. Three different flavors in one yummy bite without having to bake three separate cookies. I’d consider that a baking win.

Neapolitan Cookies

How to make Neapolitan cookies

The base recipe for this cookie dough is a vanilla sugar cookie dough. Begin by beating the sugar and butter together until light and fluffy. An egg, egg yolk and vanilla are beaten in followed by the flour, baking powder, baking soda and salt.

Neapolitan Cookies

Once the dough is well combined, remove the dough from the mixer and place it on a scale. I typically weigh everything in grams anyway, but especially for this recipe as it’s easier to divide the grams into thirds. Divine the dough into 3 even portions. One third of the dough remains vanilla, another will be strawberry and the last third will be chocolate. Set aside the vanilla dough, as this dough is done and nothing more will be added to it.

Neapolitan Cookies

Place the second 1/3 of the dough back into the bowl of the stand mixer. Pour in the pulverized dried strawberries and mix on low until thoroughly combined. Remove the dough from the bowl and set aside. Wipe down the bowl with a paper towel to remove any remaining strawberry dough.

Place the last 1/3 of the dough into the bowl. Add the cocoa powder and mix until well combined on low speed.

Neapolitan Cookies

Using a 1 tablespoon cookie scoop, scoop dough balls of each flavor of dough, one flavor at a time. Wipe out the cookie scoop with a paper towel between scooping each flavor.

Take one each of the vanilla, strawberry and chocolate dough balls and gently press them together. Roll them together into a ball. Roll the cookies in granulated sugar and bake for 9-11 minutes or until the cookies look set at the edges and the center looks almost set. Err on under baking than over baking. Let the cookies cool to firm up a bit as they are fragile right out of the oven. I like to serve and eat these barely warm or at room temperature.

Neapolitan Cookies

If you make these Neapolitan cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Lavender Lemon Curd Linzer Cookies

Salted Caramel Brownie Cookies

Persian Love Cookies

Funfetti Sandwich Cookies

Neapolitan Cookies
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Neapolitan Cookies

Strawberry, chocolate and vanilla cookies
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Keyword: cookies, neapolitan, neapolitan cookies
Servings: 22 cookies

Equipment

  • Electric Stand Mixer
  • Kitchen Scale

Ingredients

  • 2 ⅔ cups (320g) all purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, room temperature
  • 1 ¾ cups (333g) granulated sugar, divided
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • ⅓ cup freeze dried strawberries
  • 1 drop pink or red gel food color
  • 2 tablespoons Dutch process cocoa powder

Instructions

  • Preheat the oven to 350F. Line two cookie sheets with parchment paper.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  • In a food processor, pulverize the strawberries until powdery.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 1/2 cups of the granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
  • Reduce the speed to low and add the egg, egg yolk, and vanilla extract and beat until incorporated, about 1 minute.
  • Scrape down the bottom and sides of the bowl.
  • Add in the flour mixture, mixing on low until just combined. Remove from the mixing bowl. No need to rinse out the mixing bowl.
  • Using a kitchen scale, weigh all of the dough. Divide the dough into three portions.
  • One portion is your vanilla dough. Nothing will be added to it. Set vanilla dough aside.
  • Place one portion of dough back into the mixing bowl. Add the freeze dried strawberries and a drop of red or pink food color. Beat on low speed until well combined.
  • Remove the strawberry dough from the bowl and set aside. Wipe out the bowl with a paper towel.
  • Place last portion of dough back into the mixing bowl. Add the cocoa powder, beating on low speed until well combined.
  • Use a 1 tbsp cookie scoop to portion the vanilla cookie dough into balls. Wipe down the inside of the cookie dough scoop with a paper towel.
  • Repeat with the strawberry cookie dough. Wipe down the inside of the cookie dough scoop with a paper towel.
  • Repeat with the chocolate cookie dough.
  • Take one each of the vanilla, strawberry and chocolate dough balls and gently press them together. Roll into a ball.
  • Repeat making tri-color dough balls with the remaining dough.
  • Place the remaining 1/4 cup of granulated sugar into a shallow bowl.
  • Roll the dough balls into the sugar and place on the cookie sheets, 3 inches apart.
  • Bake the cookies for 9-11 minutes until the edges are just set and the centers still soft.
  • Let the cookies cool for 15 minutes, or until the cookies are firm enough to handle.

Notes

Adapted from Sarah Kieffer’s 100 Cookies: The Baking Book For Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More.

Filed Under: Cookies Tagged With: chewy cookies, chocolate, cookies, neapolitan, soft baked, strawberry, sugar cookies

Chocolate Hazelnut Praline Cake

January 3, 2022 By Ashley Leave a Comment

Hazelnut is to chocolate as peanut butter is to jelly. They just belong together. It’s a combination of flavors that is so perfect, you’ll find it in baked goods across the globe. My chocolate hazelnut praline cake features chocolate and hazelnut in all the best ways. Tender, moist and fudgy chocolate cake filled with hazelnut praline ganache, crunchy praline crumble and silky smooth espresso French buttercream.

Chocolate hazelnut praline cake

What is Hazelnut Praline?

Hazelnut praline is a cooked mixture of caramelized sugar, and toasted, chopped hazelnuts. The hot mixture is spread onto a silicone mat, or parchment to cool completely into a hard caramel candy. For this recipe, most of the praline is ground into a paste to mix into chocolate ganache while some of it remains in shards for sprinkling in between cake layers.

Chocolate hazelnut praline cake

About the chocolate cake

This tender, moist and fudgy chocolate cake is my go-to chocolate cake. It has a tight, fine grain crumb, bakes up with a flat top and is incredibly flavorful, as well as being functional and a good foundation for stacked and tiered cakes. This cake can easily be scaled to make larger and smaller cakes, and it can also be carved for sculpted cakes. You can make this cake in 2 – 8″ pans, then torte the cake into 4 layers, or you can bake this cake in 3 – 8″ pans.

Chocolate hazelnut praline cake

It’s super important to make sure that the butter and sugar are creamed for the entire time listed in the recipe. This contributes to a lighter, fluffier cake and creates an emulsion so that the remaining ingredients are incorporated properly.

You’ll notice that there are two different methods used for incorporating leavening in this recipe. Baking powder is incorporated in when adding the flour mixture. For an additional lifting boost, baking soda and vinegar are mixed together and added at the end of mixing. This jumpstarts the release of carbon dioxide creating more rise and more of a fluffy, soft cake.

Chocolate hazelnut praline cake

The cooled cake layers are stacked with a layer of the hazelnut praline ganache, a sprinkling of praline and layer of espresso French meringue buttercream. French buttercream is truly a gem in the buttercream world. Made with egg yolks, in comparison to Swiss and Italian meringues which are made with egg whites, this buttercream is rich, silky and custardy. So delicious.

Chocolate hazelnut praline cake

If you make my chocolate hazelnut praline cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cake recipes, check out these posts:

Brown Butter Chocolate Chip Cake with Bourbon Dulce de Leche Buttercream

Malted Funfetti Cake with Strawberry Buttercream and Cookie Crumble

Salted Caramel Popcorn Cake

Coconut Lime Crumble Cake

Chocolate Stout Cake with Coffee Irish cream Buttercream

Chocolate hazelnut praline cake
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Chocolate Hazelnut Praline Cake

Tender, moist and fudgy chocolate cake filled with hazelnut praline ganache, crunchy praline crumble and silky smooth espresso French buttercream
Prep Time2 hrs
Cook Time45 mins
Course: Dessert
Servings: 14 – 24 servings

Ingredients

Hazelnut Praline

  • 2/3 cup (100g) chopped hazelnuts, skinned
  • 1/2 cup (100g) granulated sugar

Chocolate Ganache

  • 8 oz bittersweet chocolate, chopped
  • 8 oz heavy cream
  • ½ teaspoon fine sea salt

Chocolate Cake

  • 1 cup (226g) unsalted butter, room temperature
  • 2 ¼ cup (480g) light brown sugar, packed
  • 2 ½ cups (328g) all purpose flour
  • 1 ½ teaspoons espresso powder
  • 1 cup (120g) cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 4 large eggs
  • 2 cups (454g) buttermilk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1/4 cup (60g) mayo, room temperature
  • 1 ½ teaspoons baking soda
  • 2 teaspoons apple cider vinegar

Espresso French Buttercream

  • 12 large (168g) egg yolks
  • 1 ½ cups (150g) granulated sugar
  • 3 cup (678g) unsalted butter, room temperature
  • 1/3 cup (76g) brewed espresso, room temperature
  • 1/8 teaspoon fine sea salt

Instructions

Hazelnut Praline

  • Place the hazelnuts in a dry skillet on the stove over medium-high heat. Toast for about 5-7 minutes, until they start to turn golden brown. Set aside to cool.
  • Line a baking sheet with a silicone mat or a piece of parchment paper.
  • In a medium saucepan, combine the sugar and 1 1/2 tablespoons water. Cook over medium-high heat swirling the pan occasionally to evenly distrute heat. Cook until the sugar has melted and turns a deep amber color. Do not stir.
  • Stir in the hazelnuts. Pour the caramel onto the lined baking sheet in an even, thin layer.
  • Allow the praline to cool and harden completely. Cut into smaller shards with a sharp knife.
  • Reserve 3 tablespoons of praline for sprinkling. Place the remaining praline into a small food processor.
  • Process the praline mixture until it forms a fine powder. After 5 -7 minutes, it will start forming a paste. If it doesn't, after blending a while, add 1 teaspoon of canola oil to help it get it going.
  • Blend the paste until smooth.
  • Pour the finished hazelnut praline paste into an air-tight container to store and set aside while preparing the ganache.

Chocolate Ganache

  • Place the chopped chocolate into a medium size bowl. Set aside.
  • Heat the heavy cream and salt in a small sauce pan over medium-low heat on the stove until the mixture begins to simmer. 
  • Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
  • Stir in the praline paste.
  • Let the ganache cool to room temperature. It will thicken as it cools, to a peanut butter like consistency.

Chocolate Cake

  • Preheat the oven to 350F. Butter the bottoms and sides of 2 – 8" x 2" round cake pans. Line the bottoms with parchment. Create a parchment collar to go around the sides of the pans.
  • In a medium bowl, combine the flour, espresso powder, cocoa powder, baking powder and salt. Whisk to combine
  • In a measuring cup, combine the buttermilk and vanilla. Whisk to combine.
  • Place the softened butter and the brown sugar into the bowl of a stand mixer. Using the paddle attachment, cream the butter and the brown sugar on medium speed until it is very light in color and super fluffy, about 6-8 minutes. 
  • Add the eggs one at a time, mixing just until combined. Scrape the bottom and sides of bowl with spatula after each addition. 
  • Add one third of the flour mixture to the bowl and mix on low until just combined. Pour half of the buttermilk mixture into the bowl and mix on low until just combined.
  • Remove the bowl from the mixer. Scrape the bowl to make sure the ingredients are incorporated. The mixture might look curdled at this point, but it will come back together.
  • Add an additional one third of the flour mixture and mix until just combined. Add the remaining buttermilk mixture and mix just until combined. 
  • Add the remaining flour mixture and mix until just combined. Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure there are not any pockets of butter or flour remaining.
  • Add the mayo. Scrape the sides and bottom of the bowl to make sure the ingredients are incorporated. 
  • Combine the baking soda and vinegar in a small bowl. Pour the mixture into the cake batter and mix on low for an additional 10 seconds.
  • Remove the bowl from the mixer. Portion the batter evenly into the prepared pans. 
  • Bake the cakes on the center rack of the oven for 40-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs. You will want to start watching for the cakes to be done, when the tops dome and start to crack a bit.
  • Remove the baked cakes from the oven. If they have domed at all, use a tea towel to gently press down the domes. Let the cakes cool in the pans for 10 minutes. 
  • Run a butter knife around the edge of the pans, remove the parchment collar and turn the cakes out onto a wire rack. Cool to room temperature. 
  • Wrap the cakes tightly with a couple layers of plastic wrap and place in the refrigerator to chill completely before assembling.
  • The cakes will keep tightly wrapped in plastic wrap and placed in a zip top bag in the refrigerator for up to three days. The cake layers can also be frozen, wrapped well in plastic wrap and placed in a zip top bag. I personally don't like to freeze longer than a week, but you can freeze these layers for up to three weeks. Defrost the layers in the refrigerator before using.

Espresso French Meringue Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks on high speed until extremely light in color.
  • Combine the sugar and 1⁄2 cup (120 ml) water in a small saucepan and heat, stirring occasionally, until the mixture boils. Stop stirring, and continue boiling the mixture until it reaches 238 F (115 C) on a candy thermometer. Remove immediately from the heat.
  • Pour a small quantity of syrup over the yolks with the mixer turned off. Beat on high speed for 5 seconds, then stop the mixer and add a larger quantity of syrup. Beat on high speed for another 5 seconds. Add the remaining syrup, and continue beating until the mixture is completely cool. Add the butter a few pieces at a time, and beat until the mixture is completely smooth.
  • Add in the cooled espresso and salt and beat until well combined.

Assemble Cake

  • Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread a thin, even layer of the ganache on the cake layer with an offset spatula. Sprinkle 1/3 of the praline on top.
  • Spread about one cup of the buttercream on top of the ganache using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick. 
  • Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the ganache and buttercream. 
  • Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream. 
  • Add the final ganache layer. Add the final buttercream layer. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere. 
  • Frost the cake with the remaining espresso French buttercream. Decorate. Chill in the refrigerator for 30 minutes before serving. Enjoy!

Notes

The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving. 
Cake recipe adapted from The Sweetapolita Bakebook by Rosie Alyea.

Filed Under: Cakes and Cupcakes Tagged With: buttercream, cake, chocolate, French buttercream, ganache, hazelnut, layer cake, nutella, praline

Salted Caramel Brownie Cookies

November 5, 2021 By Ashley 7 Comments

Chocoholics – this one is for you. If you’re looking for a rich, fudgy, salty, and gooey caramel cookie, look no further. These salted caramel brownie cookies are out of this world amazing. Imagine the best of a brownie – a crackly top, with a soft and fudgy interior in cookie form, and filled with gooey caramel and topped with flaky sea salt. These cookies are homey and ultimate comfort food, but upscale and indulgent at the same time, like a chocolate truffle.

Salted Caramel Brownie Cookies

I recommend using Kraft or Werther’s Originals Chewy Caramels for these cookies, but any chewy caramel will do. I like to roll the caramels into balls before stuffing into the cookie batter so that the edges don’t stick out of the cookie and harden while baking.

How to make Salted Caramel Brownie Cookies

The foundation of these cookies is chocolate so be sure to choose the best bittersweet chocolate within your budget. Ghirardelli or Guittard are good grocery store brands to use. Before preparing the cookie dough, melt the chocolate. I prefer to do this in the microwave. Heat for 30 second increments until mostly melted, with just a few chunks of unmelted chocolate remaining. Then, gently stir until all the chocolate has melted. Let the chocolate cool to room temperature.

Salted Caramel Brownie Cookies

Flour, cocoa powder, baking powder and salt are whisked together to combine and break up any lumps. Butter and sugar are beated until light and fluffy followed by the eggs. The mixture is then whipped until light and creamy. Make sure your butter and eggs are room temperature so that the mixture doesn’t split. A cold mixture could also result in some seized chocolate when the melted chocolate is added. Room temperature melted chocolate is added, followed by the dry ingredients and additional chocolate chips.

Salted Caramel Brownie Cookies

You’ll notice the dough seems a bit wet, almost like brownie batter, but it will start to firm up quickly, so don’t let the dough sit too long before scooping out the cookies. You don’t want to refrigerate this dough as it will get too hard to scoop. I used a large 2oz ice cream scoop, but you can also use 1/4 cup measuring cup to scoop out the cookies. Scoop enough dough to fill half of the scoop. Insert the caramel ball in the center and scoop more dough to fill the scoop and cover the caramel.

Salted Caramel Brownie Cookies

These cookies spread a bit so I bake them on two cookie sheets – 6 cookies on each. Since these cookies are really rich, you can use a smaller scoop to make smaller cookies if you wish. Sprinkle the tops with a bit of flaky salt. Bake the cookies until they have crackly tops and look just set, but not wet. Don’t over bake.

Unfortunately, these cookies can not be made in advance. They will harden and won’t spread right in the oven. Luckily, they don’t take very long to make and they’re so so worth it.

Salted Caramel Brownie Cookies

If you make these salted caramel brownie cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Espresso Toffee Chocolate Chunk Cookies

Brown Butter Pumpkin Spice Snickerdoodles

Pistachio Cherry Linzer Cookies

Persian Love Cookies

Salted Caramel Brownie Cookies
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4 from 5 votes

Salted Caramel Brownie Cookies

Crinkly, fudgy and indulgent brownie cookies filled with caramel and topped with flaky salt
Prep Time20 mins
Cook Time14 mins
Total Time34 mins
Course: Dessert
Cuisine: American
Servings: 12 cookies

Ingredients

  • ½ cup + 2 tablespoons (103g) all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 10 ounces (283g) bittersweet chocolate
  • 5 tablespoons unsalted butter, room temperature
  • 1 cup (198g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (170g) semi or bittersweet chocolate chips
  • 12 chewy caramels
  • flaky sea salt

Instructions

  • Preheat the oven to 350F and line two cookie sheets with parchment paper.
  • Place the chocolate in a microwave safe bowl, and microwave in 30 second increments until mostly melted. Stir until fully melted. Set aside to cool to room temperature.
  • In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to combine and break up any lumps.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy.
  • Add the eggs, one at a time, beating until well incorporated, scraping the bowl after each addition.
  • Increase the speed to high and beat until light and creamy.
  • Decreas the speed to low. Add the cooled chocolate and vanilla extract and mix until just combined.
  • Add the flour mixture and beat until just combined.
  • Remove the bowl from the stand mixer and fold in the chocolate chips.
  • Use a large 2oz ice cream scoop or 1/4 cup measuring cup to scoop the cookies.
  • Roll the caramels into a ball shape.
  • Scoop enough of the cookie dough to fill half of the scoop. Press one of the caramel balls into the dough.
  • Scoop more dough to cover up the caramel and fill the scoop.
  • Scoop the cookies and place them on to the cookie sheets – 6 on each, leaving at least 2 inches in between each cookie.
  • Top the cookies with a sprinkle of flaky sea salt.
  • Bake the cookies for 14-16 minutes until they are crackly and look just set. If you are baking in batches do not refrigerate or the cookies will not spread as they should.
  • Cool the cookies on a wire rack. Serve warm for gooey puddles of chocolate and caramel.

Notes

Recipe adapted from The Dahlia Bakery Cookbook by Tom Douglas.

Filed Under: Cookies Tagged With: brownies, caramel, chocolate, cookies, salted caramel

Halloween Cakesicles

October 22, 2021 By Ashley Leave a Comment

At the beginning of the week I shared a recipe for my go-to red velvet cupcakes with vanilla ermine frosting. Because I had leftover cupcakes, I recycled them and made these super cute, super easy Halloween cakesicles. These cakesicles are perfect for a Halloween party or just for making them with the kiddos.

Halloween Cakesicles

Repurposing Cakes and Cupcakes

Cakesicles are perfect for using any left over cake or cupcakes you have on hand. If you have leftovers and you don’t want to make cakesicles right away, scrape off the frosting and pop them in a ziptop freezer bag and leave them in the freezer until ready to use.

Frosting should be stored separately because once the cupcakes start to defrost, the cupcakes can get soggy. Keep in mind that very little frosting or buttercream is used in making cakesicles. You only need enough to bind the cake mixture, not turn it into a paste.

Halloween Cakesicles

Chocolate Coating

The best chocolate to use both for ease and coloring, is coating chocolate or candy melts. While the taste of a high quality white chocolate would be ideal, it’s also a big pain. Tempering, blooming issues, temperature control, etc is just a couple things that need to be looked out for when using white chocolate. So, find a good quality coating chocolate. I like to use Ghirardelli brand because it’s easy for me to find, but also because I think their white melting wafers taste better than ones you can typically find at craft stores. You can use either candy color (oil based) or you can use powdered food color. I used powdered color by The Sugar Art to color both the black and orange chocolate.

Halloween Cakesicles

How to make Halloween Cakesicles

Cakesicle moulds can be purchased at many craft stores, or online. I recommend getting 2-3 moulds especially if you plan on making more cakesicles in the future. Melt the chocolate in the microwave just until melted in 30 second increments. Stir in candy color or powder color while the chocolate is still warm.

Using a clean paintbrush (one specifically for food, or a pastry brush) paint a layer of chocolate into the moulds. Pop in the freezer for two minutes to harden. Paint another layer of chocolate and freeze for another two minutes. If using light colors, like white, I usually paint a third layer, and I did with these so the red velvet wouldn’t peek through.

Halloween Cakesicles

I made 8 cakesicles total , and used 3-4 cupcakes. I added just enough frosting so that the cake mixture *just* held together, no more than a couple tablespoons. Add a little frosting at a time, until you reach the desired consistency. No need to rely on the frosting to keep the cakesicles moist, they will stay moist under the chocolate coating. Place a heaping tablespoon of cake mixture into the mould, or more depending on the size of your moulds. Mine are fairly small. You want to leave 1/8′-1/4″ space for the rest of the chocolate. Insert the cakesicle stick into the cake mixture and top with more chocolate. Use an offset spatula to scrape off any excess chocolate.

Freeze for 3-5 minutes before unmoulding the cakesicles. Peel the mould away from the cakesicle to not break the chocolate or loosen the stick. Drizzle each with chocolate and top with sprinkles. I used the Monster Mashup sprinkle mix from Sprinkle Pop.

Halloween Cakesicles

If you make these Halloween cakesicles, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more Halloween tutorials, check out these posts:

Halloween Rice Paper Ghosts Tutorial

Halloween Mummy Cake Tutorial

Easy Decorated Halloween Ghost Cookies Tutorial

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

Filed Under: Cake Decorating Tutorials, Cakes and Cupcakes Tagged With: cake, cake decorating, cake pops, Cakesicles, chocolate, cupcakes, halloween, sprinkles

The Ultimate Guide to Chocolate Ganache: Part 2

April 11, 2021 By Ashley Leave a Comment

In the Ultimate Guide to Chocolate Ganache part 1, I explained what ganache is and how temperature and ratio determines consistency and usage of the ganache. In this continuation post, I will go over how to make ganache as well as how to flavor ganache and troubleshoot any problems.

Ganache

Ganache Amounts:

Bittersweet/Semi-Sweet Ganache:

1:1 – 10oz chocolate/10oz heavy cream

2:1 – 10oz chocolate/5oz heavy cream

1:2 – 8oz chocolate/16oz heavy cream

Milk Chocolate:

3:1 – 12 oz chocolate/4oz heavy cream

Ganache

How to make ganache

Weigh or measure the chocolate and place in a bowl. Chop the pieces finely if you are using chocolate bars. Microwave for 30-45 seconds to soften the chocolate.

Place the cream in a saucepan and place on the stove over medium low heat.

Heat the cream until it starts to steam along the top. Keep a close eye on the cream making sure the cream doesn’t scald or curdle.

Once heated, pour the cream over the warmed chocolate. Let the mixture sit 3 or 4 minutes.

*Add ins: Adding a tablespoon of butter or corn syrup will give your ganache more shine, which is helpful especially when using for a drip or glaze. Corn syrup also gives the ganache a little bit of elasticity. Adding a pinch of salt to the chocolate before the cream is added gives the ganache a bit of flavor and breaks up the sweetness into identifiable flavors.*

With a spatula or a whisk, begin gently stirring the mixture starting in the center, and working outward. This creates a smooth emulsion and prevents air from being incorporated. Too much air can cause the mixture to split.

You can use the ganache immediately or set it aside to cool to the desired consistency.

Ganache

Ganache and cake decorating

Ganache is ideal for frosting cakes. It’s airless and super smooth, creating an ideal and flawless cake covering. It’s also the best cake frosting to use if you’re making a fondant cake. Ganache holds it shape better, and sets up more quickly than buttercream, allowing you to keep smooth and crisp ganache edges when covering with fondant.

Ganache also has a higher melting point than buttercream, which means that on hotter days, buttercream would melt faster than ganache.

Another perk of using ganache on layer cakes, is that you typically don’t get any bulging or blowouts as long as you’re allowing your cake to settle after filling and layering it and you’re not trapping any air under your fondant. You also want the ganache to be fully set before covering fondant.

Chocolate ganache is also a good starting point for a true black frosting. Adding black color to the ganache allows you to use less food color, but also it’s easier to achieve a true black. Coloring buttercream uses far more gel color and can also leave an aftertaste.

Ganache

Common Ganache Questions

Can I reheat or reuse ganache?

Most definitely. I almost always make ganache in advance and store in the refrigerator for a day or two before using it. I microwave ganache in short 5 second bursts, gently stirring after each to gradually bring the ganache to temperature, but also to achieve the desired texture. Refrigerating and reheating repeatedly can cause the ganache to lose its shine. But, it’ll still taste amazing.

How do you store ganache?

Due to the higher sugar amount, ganache can be stored at room temperature for up to 48 hours. You can also refrigerate ganache for up to 2-3 weeks, and freeze ganache for up to 3 months. Note that frozen ganache will typically loose it’s shine and glossy appearance when brought to room temperature.

What about white chocolate ganache?

See my Ultimate Guide to White Chocolate Ganache.

Can I refrigerate my ganached cake?

Absolutely. But, you don’t have to. The ganache *can*crack if the cake gets too cold. And while the topic of freezing ganache covered cakes is highly debatable, I do not recommend freezing a ganached cake because of this reason.

How do I attach fondant to my ganached cake?

When ganache is set on a cake, it sets firm and dry. You can adhere fondant to the ganache by brushing on a thin layer of sugar syrup, corn syrup, alcohol or vegetable shortening.

How do I color my chocolate ganache black?

There are a couple ways to darken ganache. Keep in mind, it only takes a small amount of black color to achieve black ganache.

  1. You can add black chocolate/oil based color OR black gel color to your ganache until you achieve your desired color. It’s typically true that adding to water will cause chocolate to seize, but since ganache is an emulsion, you can use gel color.
  2. You can add black gel color to the cream mixture before pouring over the chocolate.
Ganache

Troubleshooting Ganache

Why is my ganache grainy?

If your ganache is grainy and poor quality chocolate isn’t the culprit, place the bowl of ganache over a double broiler, and slowly reheat the mixture, stirring until the mixture is smooth no longer grainy. If the ganache is greasy, too much air could have been incorporated while mixing. Additionally, use a glass bowl. Ganache is shinier and smoother when using glass compared to plastic. No idea why, it just is. Science.

Additionally, if you’re reheating the ganache, any graininess is just uneven melting. Just keep stirring and gently heat to even out the texture.

My ganache is lumpy after mixing in the cream?

Likely, your chocolate isn’t melted enough. Microwave in 30 second increments, stirring gently after, until the ganache is smooth and melted.

I made my ganache too liquidy? How can I fix it?

For ganache that is too thin and won’t set, reheat it and add a small amount of chopped chocolate at a time, heating it thoroughly until thickened.

For ganache that is too stiff, add additional warmed cream, a tablespoon at time to thin it out.

My ganache split and is greasy. Can I fix it?

Be sure to not overheat your chocolate, as well as taking care to not overheat the cream. Chocolate that gets too hot can cause the fats to separate causing a split and greasy chocolate mess.

It’s very easy to overheat chocolate in the microwave. Microwave in short increments to avoid overheating.

Ganache

Flavor Variations

Ganache is chocolate and chocolate will be the dominant flavor, but infusing flavor into ganache gives you loads of options for pairing with different cakes and fillings.

Mint and fresh herbs

Salted Caramel

Flaky salt

Extracts

Espresso

Earl Grey/teas

Zests

Cookie Butter

Peanut Butter

Nutella

Alcohol

Spices

Ganache

If you make ganache, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more on ganache, check out these posts:

The Ultimate Guide to Chocolate Ganache Part 1

Chocolate Stout Layer Cake with Coffee Irish Cream Buttercream

Under the Sea Cake Tutorial

Filed Under: Frostings and Fillings Tagged With: cake, chocolate, drip, drip cake, filling, frosting, ganache, icing

The Ultimate Guide to Chocolate Ganache: Part 1

April 11, 2021 By Ashley Leave a Comment

Chocolate ganache. Multi-functional, very delicious, and super easy, requiring only 2 ingredients – cream and chocolate. Ganache can be infused with different flavors and can be used for glazes, fillings, truffles, or even frosting cakes. With it rich, creamy and velvety texture, ganache is perfect for elevating any dessert and making beautiful cakes.

Ganache

What is chocolate ganache?

Ganache is an emulsion consisting of chocolate and warmed cream to make a creamy, shiny and smooth mixture with various uses. The ratio of chocolate to cream determines how thick the ganache is and what it can be used for. The temperature of ganache also determines how it can be used. Warmed, it can be used for drips or glazes, cooled and set, it can be used as a cake filling, frosting or even chocolate truffles.

Ganache

Uses for chocolate ganache

  • Drip cakes
  • Glazes for donuts, eclairs, cupcakes and more
  • Ice cream topping
  • Cake or cupcake filling
  • Topping brownies
  • Dipping cookies
  • Chocolate mousse
  • Whipped chocolate ganache frosting
  • Truffles
  • Frosting cakes
  • Dipping fruit
Ganache

The importance of chocolate quality

When possible, choose chocolate bars rather than chips. Chocolate chips are made to retain their shape when baking. They do melt, as you can see when you eat a warm cookie, but they are made with less cocoa butter so the chips remain somewhat intact. This *can* make for a grainy, somewhat thicker and dull ganache. However, that’s not to say that you can’t use any chips. I prefer to use a higher quality chocolate chip. One that has a higher percentage of chocolate and cocoa butter, such as Ghirardelli 60%, or Guittard Extra Dark. For milk chocolate, I prefer to use chocolate bars only. It’s not as easy to melt milk chocolate chips, which can result in burning them or they can seize. I find that they make a clumpy, grainy ganache, but feel free to experiment to find your preference and what brands work best for you. My favorite bar chocolates are Callebaut and Guittard. Ghirardelli or Lindt are good alternatives that can be found in most grocery stores.

Ganache

Chocolate to cream ratios

Depending on the ratio of heavy cream to chocolate depends on the consistency of the ganache is and how you can use it. The temperature of the ganache determines when you can use it. Freshly made ganache can be used for drips and glazes. Nearly set ganache, can be used for fillings, and firmer, cold ganache can be used for truffles. But all ganache will be thinner when just made, and set and harden more as it cools.

Semi/Bittersweet chocolate Ratios:

2:1 – 2 parts chocolate, to 1 part cream (by weight) creates a thicker, fudge-like ganache that when lukewarm can be used for drips, or when set to peanut butter consistency, can be used for cake fillings, topping brownies and frosting a cake. When the ganache is chilled or hardened a bit, you can use this ganache to make truffles. This is my preferred ratio for frosting a cake.

1:1 – 1 part chocolate to 1 part cream (by weight) creates a thinner ganache that can be used for glazes, drips and when cooled a bit, can be whipped to make a whipped chocolate ganache frosting or a mousse. You can also use this ratio for a cake or cupcake filling, but it will be a little bit softer.

Ganache

1:2: 1 part chocolate to 2 parts cream (by weight) makes a thin, pourable ganache that can also be used as a glaze, or as an ice cream topping. You can also use this ganache for dipping fruit, or fondue as well as making hot chocolate.

Milk Chocolate Ratio:

Milk chocolate requires less cream than dark/bittersweet because it has a higher percentage of milk solids, less cocoa butter and has more sugar in it which allows it to stay liquid when heated.

3:1 – 3 parts chocolate cream to 1 part heavy cream (by weight) will make a thicker ganache like the bittersweet 1:2 ratio. You can also do 2.5oz of chocolate for a softer ganache.

Ganache Drip

Head on over to The Ultimate Guide to Chocolate Ganache part 2 to learn how to make ganache, how to flavor it, and how to troubleshoot any ganache issues.

Enjoy!

Ash xx

For more on ganache, check out these posts:

The Ultimate Guide to Chocolate Ganache Part 2

Chocolate Stout Layer Cake with Coffee Irish Cream Buttercream

Under the Sea Cake Tutorial

Filed Under: Frostings and Fillings Tagged With: cake, chocolate, cream, drip, drip cake, filling, frosting, ganache, glaze

Chocolate Stout Cake with Coffee Irish Cream Buttercream

March 11, 2021 By Ashley 5 Comments

St. Patrick’s Day is just around the corner! What better dessert to follow your corned beef and cabbage than this chocolate stout layer cake with coffee Irish cream buttercream and Irish whiskey ganache? This cake highlights some of Ireland’s best alcohols – Guinness Stout, Jameson Whiskey and Bailey’s Irish Cream liqueur. The chocolate stout cake is out of this world delicious on its own, or with a variety of fillings and butter creams. But, layering and topping the cake with Jameson Whiskey infused chocolate ganache and a coffee and Bailey’s Irish Cream infused Swiss meringue buttercream takes this chocolate stout layer cake to a whole other level of amazing.

Chocolate Stout Layer Cake

I actually have this stout cake on my wedding cake menu. It is one of my most popular flavors for groom’s cakes and is a huge hit with both beer lovers and non-beer fans alike. It’s a rich and chocolaty cake with deep coffee notes and a roasted flavor from the stout beer.

When I chose recipes for my business, I chose cakes with a tight, fine grain crumb, moist on it’s own without the need of moistening syrups, and incredibly flavorful, as well as being functional and a good foundation for stacked and tiered cakes. This chocolate stout cake is not only amazing because it tastes phenomenal, but also because it’s crazy functional. Especially, for making into a towering layer cake beauty. It can easily be scaled to make larger and smaller cakes, and it can also be carved for sculpted cakes.

The chocolate stout layer cake can be made with any stout beer you like. I used Guinness Stout because it’s easy to find and I enjoy the flavor of it. A chocolate milk stout would be fabulous here. I also baked my cakes in two pans, then sliced (or torted) those cakes into two. You can also divide the batter into three tins and bake as three separate layers if you wish.

Chocolate Stout Layer Cake

You can use bittersweet or semi-sweet chocolate for the ganache. The ganache is a standard 2:1 recipe, with two parts of chocolate to one part cream. This will allow you to use it as a drip consistency and as a spreadable frosting-like consistency between the layers. I like to add a little bit of corn syrup and butter to my ganache to allow it to have a bit more softer consistency when chilled. The butter and corn syrup allow it to be a bit creamier and gives it a bit more shine on the drip.

Avoid chocolate bark, low quality chocolate chips and candy melts for ganache. Use a higher quality chocolate here. The better quality the chocolate, the better the texture and the taste. I also add a little bit of Irish whiskey – I used Jameson – to my ganache for additional flavor. Allow the ganache to cool until it’s smooth and spreadable, like peanut butter.

Chocolate Stout Layer Cake

I use Swiss meringue buttercream for this recipe as I love how well it holds the flavor of the coffee and the Irish Cream. Check out my post on Swiss meringue buttercream for the recipe and tutorial on how to make this silky and delicious buttercream. I flavored the Swiss meringue buttercream with cooled, prepared espresso (you can also use strong coffee) and Bailey’s Irish Cream. The coffee flavor complements the chocolate and the stout flavors from the cake. The Irish cream is the final touch, complementing the chocolate and the coffee so well. They are flavors that are meant to be. It’s so good! Definitely don’t leave out the Irish cream here.

I chose to keep the decoration on this cake pretty minimal. I was planning on doing a semi-naked drip but I actually loved how the Swiss meringue buttercream sort of had that two toned messy suede look, so I kept it. To get this look, I iced the cake completely and popped it in the fridge to chill. Once it chilled for 30 minutes or so, I pulled it out of the fridge, and filled in any holes or messy areas with buttercream. I used my cake scraper (or bench scraper) and smoothed the buttercream out completely, which blended both the chilled and room temperature buttercream and created that two tone look and some additional texture.

Chocolate Stout Layer Cake

For the drip, I heated the remaining ganache just until it was the same consistency of what it was when I first made it. Then I poured it into a squeeze bottle to add the drips to the cake. You can also use a spoon to apply the drips instead, if you wish. I added the drips first then I filled in the top with the remaining ganache. Work quickly because the ganache wants to set up quickly on the chilled cake.

There you have it, chocolate stout layer cake with coffee Irish Cream buttercream and Irish whiskey ganache. After I was done shooting the photos for this cake, part of it went to weekend cake tastings and consultations, but the remainder of it was sent off with my husband to a business meeting where it was promptly polished off. They even sent me a video raving about the cake. It’s THAT good.

Chocolate Stout Layer Cake

If you try this chocolate stout layer cake with coffee Irish cream buttercream and Irish whiskey ganache, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

Chocolate Stout Layer Cake
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5 from 4 votes

Chocolate Stout Cake with Coffee Irish Cream Buttercream

A moist and chocolaty stout cake filled and dripped with dark chocolate Irish whiskey ganache and filled with coffee Irish Cream Swiss meringue buttercream
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Servings: 24 1" x 2" x 5" servings

Ingredients

Chocolate Stout Layer Cake:

  • 1 cup (226g) unsalted stick butter, softened
  • 2 1/4 cups (504g) light brown sugar, packed
  • 2 1/3 cup (315g) all purpose flour
  • 1 cup (120g) high quality cocoa powder, Dutch processed, sifted to remove lumps
  • 1 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 4 large eggs room temperature
  • 1 bottle (12oz, 350ml) Guinness stout beer, or your favorite stout, room temperature
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1/4 cup (60g) mayo, room temp
  • 1 1/2 tsp baking soda
  • 2 tsp apple cider vinegar

Irish Whiskey Ganache:

  • 8 oz (227g) chopped bittersweet or semisweet chocolate
  • 1/2 cup (116ml) heavy cream
  • 1/2 tbsp light corn syrup
  • 1 tbsp unsalted butter
  • 2 tsp Irish whiskey, I used Jameson
  • Pinch fine sea salt

Coffee Irish Cream Swiss Meringue Buttercream:

  • 1 batch prepared Swiss meringue buttercream, omitting the vanilla
  • 1/3 cup (80ml) brewed Espresso, room temperature
  • 2-3 tbsp Irish Cream, I used Bailey's
  • 1/8 tsp fine sea salt

Instructions

Make the chocolate stout layer cake:

  • Preheat the oven to 350F. Butter the bottoms and sides of 2 - 8" x 2" round cake pans. Line the bottoms with parchment. Create a parchment collar to go around the sides of the pans.
  • In a medium bowl, combine the flour, sifted cocoa powder, baking powder and salt. Whisk to combine well.
  • In a measuring cup, combine the buttermilk and stout. Whisk to combine.
  • Place the softened butter and the brown sugar into the bowl of a stand mixer. Using the paddle attachment, cream the butter and the brown sugar on medium speed until it is very light in color and super fluffy, about 6-8 minutes. 
  • Add the eggs one at a time, mixing just until combined. Scrape the bottom and sides of bowl with spatula after each addition. 
  • Add one third of the flour mixture to the bowl and mix on low until just combined. Pour half of the beer mixture into the bowl and mix on low until just combined.
  • Remove the bowl from the mixer. Scrape the bowl to make sure the ingredients are incorporated. The mixture might look curdled at this point, but it will come back together.
  • Add an additional one third of the flour mixture and mix until just combined. Add the remaining beer mixture and mix just until combined. 
  • Scrape the sides and bottom of the bowl to make sure the ingredients are incorporated. 
  • Add the remaining flour mixture and mix until just combined. Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure there are not any pockets of butter or flour remaining.
  • Place the bowl back on the stand mixer. With the mixer speed on low add the mayo. Mix for 10 seconds.
  • Combine the baking soda and vinegar in a small bowl. Pour the mixture into the cake batter and mix on low for an additional 10 seconds.
  • Remove the bowl from the mixer. Portion the batter evenly into the prepared pans. 
  • Bake the cakes on the center rack of the oven for 40-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs. You will want to start watching for the cakes to be done, when the tops dome and start to crack a bit.
  • Remove the baked cakes from the oven. If they have domed at all, use a tea towel to gently press down the domes. Let the cakes cool in the pans for 10 minutes. 
  • Run a butter knife around the edge of the pans, remove the parchment collar and turn the cakes out onto a wire rack. Cool to room temperature. 
  • Wrap the cakes tightly with a couple layers of plastic wrap and place in the refrigerator to chill completely before assembling.
    The cakes will keep tightly wrapped in plastic wrap and placed in a zip top bag in the refrigerator for up to three days. The cake layers can also be frozen, wrapped well in plastic wrap and placed in a zip top bag. I personally don't like to freeze longer than a week, but you can freeze these layers for up to three weeks. Defrost the layers in the refrigerator before using.

Make the Irish Whiskey Ganache:

  • Place the chopped chocolate and butter into a medium size bowl. Set aside.
  • Heat the heavy cream, salt and corn syrup in a small sauce pan over medium-low heat on the stove until the mixture begins to simmer. 
  • Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
  • Add the Irish whiskey and whisk to combine.
  • Place the ganache into the refrigerator until it is a thicker, spreadable consistency, like peanut butter, about 30 minutes or so.

Make the Coffee Irish Cream Swiss Meringue Buttercream:

  • Add the salt, espresso and Irish cream to the prepared buttercream. Mix on low until incorporated completely and the buttercream is silky and smooth

Assemble the Layer Cake:

  • Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread a thin, even layer of the ganache on the cake layer with an offset spatula. 
  • Spread about one cup of the buttercream on top of the ganache using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick. 
  • Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the ganache and buttercream. 
  • Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream. 
  • Add the final ganache layer. Add the final buttercream layer. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere. 
  • Frost the cake with the remaining coffee Irish cream buttercream. Chill in the refrigerator for 30 minutes.
  • Microwave the remaining ganache in 3-5 second intervals, stirring after every interval until the ganache is loose and pourable but not hot. 
  • Add the drips around the perimeter of the cake. Fill in the top of the cake with the ganache and smooth.
  • Slice into pieces and serve.
    The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving. 

Notes

To adjust the recipe for different size pans: (Creates 2 - 2" layer cakes to be torted, or you can divide them into three pans)
Halve the recipe for 6" cakes
One and a half recipes for 10" cakes
Two and a half recipes for 12" cakes
Cake layers adapted from The Sweetapolita Bakebook

Filed Under: Cakes and Cupcakes Tagged With: birthday cake, cake, chocolate, chocolate cake, coffee, drip cake, ganache, Guinness stout, layer cake, St. Patrick's Day, Swiss meringue buttercream, wedding cake

Peppermint Bark Fudge Brownies

November 30, 2020 By Ashley Leave a Comment

One of my favorite treats during the holiday season is peppermint bark. It’s nostalgic, and it’s a tradition to make a homemade batch or pick up a box from a chocolate shop while Christmas shopping. My peppermint bark fudge brownies are inspired by that tradition, combining the flavors of peppermint bark into a chocolatey, fudgy, and minty brownie that is incredibly delicious. These brownies are perfect for cookie swaps, and are fabulous for gifting.

Peppermint Bark Fudge Brownies

Not only is the brownie base fudgy, but there is an actual layer of white chocolate peppermint marshmallow fudge on top of the brownies. Then the white chocolate fudge layer is topped with silky dark chocolate and crushed peppermint candy canes. Oh. my. yes. 

Now, I’ve never been a huge fan of overly minty things. Too much mint and I feel like it just overpowers the other flavors and tastes too artificial. In this recipe, peppermint extract is used in the white chocolate fudge layer, and crushed candy canes on top for a definite peppermint flavor but not so much that peppermint is all you taste. You can use as little or as much peppermint as you like, depending on your preference.

Peppermint Bark Fudge Brownies

The base layer is a half batch of my favorite brownie recipe. There is both chocolate and cocoa powder in this recipe. I use chopped chocolate from chocolate bars, but you can totally use chocolate chips. I recommend Ghiradelli, Guittard or Godiva. Butter, espresso powder and good quality dark chocolate are melted together over low heat. Brown and white sugar are whisked in, followed by eggs and vanilla. Flour, salt and cocoa powder are stirred in until just combined. The brownies are spread evenly into a 8×8 pan and baked.

Peppermint Bark Fudge Brownies

The white chocolate fudge is super easy to make and takes little time to come together. You can totally make this fudge recipe on it’s own too. Double the recipe if you want to make a full batch of fudge. You can also switch out the white and use semi or bittersweet chocolate as well. 

White chocolate, sweetened condensed milk, and marshmallow fluff are melted together. Peppermint and vanilla extracts is added, and the mixture is spread out over the cooled brownies. Pop the brownies in the fridge for 30 minutes or so to set the fudge.

Peppermint Bark Fudge Brownies

Bittersweet chocolate is melted with a bit of butter to keep the chocolate from getting too hard and cracking when cut. Spread the chocolate layer over the fudge, and top with crushed candy canes.  Let the chocolate firm up before cutting into the brownies. These are best served at room temperature. 

Peppermint Bark Fudge Brownies

I hope you love these peppermint bark fudge brownies as much as I do. If you make them, let me know! Tag me on Instagram or leave a comment below. 

Enjoy!

Ash xx

For more holiday recipes, check out these posts:

Florentine Bars

Snowflake Sugar Cookies

Chai Spiced Apple Cranberry Pie

Peppermint Bark Fudge Brownies
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Peppermint Bark Fudge Brownies

Fudgy, chocolate brownies topped with creamy peppermint white chocolate fudge and covered in smooth dark chocolate topped with crushed candy canes
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Keyword: brownies, peppermint bark, peppermint brownies
Servings: 12 servings

Ingredients

Brownie Layer

  • 3/4  cup (94g) all purpose flour
  • 3 tablespoons (16g) cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (120g) unsalted butter
  • 1/2 teaspoon espresso powder
  • 2/3 cup (114g) bittersweet chocolate, coarsely chopped
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

White Chocolate Peppermint Fudge

  • 1 1/2 cups (336g) white chocolate, coarsely chopped
  • 2/3 cup (208) sweetened condensed milk
  • 1/2 cup (64g) marshmallow fluff Alternatively, you can use 1 cup of mini marshmallows
  • 1/4 teaspoon peppermint extract
  • 1/4 teaspoon pure vanilla extract

Chocolate Topping

  • 1/2 cup (112g) dark chocolate, coarsely chopped
  • 2 tablespoons (30g) unsalted butter
  • 1/2 cup (100g) crushed candy cane pieces

Instructions

  • Preheat the oven to 350F and line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
  • In small bowl, whisk the flour, cocoa powder and salt to combine. Set aside.
  • Combine the chocolate, butter and espresso powder in a medium saucepan. Place over low heat on the stove. Stir until melted.
  • Remove the pan from the heat. Add in both the granulated and brown sugars and stir until combined. The mixture should now be room temperature. If not, let it cool just a bit before adding the eggs.
  • Add in the eggs, one at a time, stirring just to combine after each addition. Stir in the vanilla extract.
  • Stir in the flour mixture until just combined. Pour the brownie mixture into the pan and spread evenly with a spatula.
  • Bake the brownies for 20-25 minutes, or until a toothpick comes out with with moist crumbs.
  • Leave the brownies to cool to room temperature before adding the fudge layer.
  • In a medium saucepan, combine the white chocolate, sweetened condensed milk, and marshmallow fluff. Stir until melted and combined.
  • Remove the fudge from the heat. Stir in the peppermint and vanilla extracts.
  • Evenly spread the fudge mixture over the cooled brownies. Work quickly as the fudge will start setting up and will be hard to spread.
  • Refrigerate the fudge for about an hour or two, or until the fudge is cooled and set.
  • Combine the butter and chocolate in a microwave safe bowl. Melt the butter and chocolate in the microwave at 30 second increments until melted and smooth.
  • Spread the melted chocolate evenly over the fudge.
  • Top the chocolate layer with crushed peppermint pieces. Let the chocolate firm up before serving. Serve at room temperature.

Filed Under: Brownies and Bars Tagged With: brownies, chocolate, fudge, marshmallow, peppermint, peppermint bark, white chocolate

Florentine Bars

November 25, 2020 By Ashley Leave a Comment

Christmas baking has began in my house, and what better way to start the season off than with these truly magical Florentine bars. Flavored with honey and orange, these caramel and almond topped shortbread bars are so delicious and so very hard to eat just one. Drizzle the bars with dark chocolate, and they rival any candy bar. These bars would make a beautiful addition to any cookie box or gift. and they ship really well too.

Florentine Bars

What are Florentines?

Florentine cookies, or lace cookies as they are sometimes called, are typically filled with nuts, dried and candied fruits. They are usually dipped in chocolate, and can be fickle to make in their traditional form. Traditional Florentines are delicate, chewy, sticky and absolutely amazing. One of my favorite cookies. To make my Florentines a bit easier to make, and ship to family, I put my Florentine mixture on a thin shortbread crust. Crisp, chewy and sticky and delicious.

Florentine Bar

How to make the shortbread crust

The shortbread crust is easily made in a food processor (yay for shortcuts!) and pressed into a lined 8×8 square pan. My trick for getting flat and even crust is to push it in with the flat side of a bench scraper. For you weirdos like me that must have a perfect looking, even crust, this method is super satisfying and makes for a super flat crust. The crust is baked until lightly golden and cooled.

Florentine Bars

How to make the caramel topping

While the crust cools, the sugar, corn syrup, and water are combined and heated until amber in color. Butter and honey are added followed by cream. orange zest, vanilla and salt. Toasted, sliced almonds and any other dried or candied druit are mixed into the caramel. Glacé cherries, dried cranberries, figs, or candied oranges are so good in these bars. You can also use any nut you like. Hazelnuts would be delicious. When the nuts and fruit are mixed in, the caramel is spread over the cooled crust. The bars are baked until bubbly.

Florentine Bars

When the bars are cooled, they are cut into servings. Whilst baking, the caramel seeps down the side and coats the sides shortbread. Sometimes I cut off the outside edges of the bars (and I eat them, obvs) so that you can see the crust and topping, especially if I’m gifting these. Drizzle the bars with melted dark chocolate. Once the chocolate sets, the bars can be wrapped in parchment and tied off with twine or a decorative. Stack the wrapped bars in cookie boxes and they make a gorgeous gift.

Florentine Bars

If you make these Florentine bars, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more holiday cookie recipes, check out these posts:

Snowflake Sugar Cookies

Brown Butter Maple Pecan Cookies

Espresso Toffee Chocolate Chunk Cookies

Florentine Bars
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Florentine Bars

Prep Time15 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Keyword: caramel bars, florentine bars, florentines, nuts, shortbread crust
Servings: 10 -12 servings

Equipment

  • Food processor

Ingredients

Shortbread Crust

  • 1 ¼ cups (210g) all purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, cold

Caramel Topping

  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (76ml) water
  • 1 tablespoon corn syrup
  • 6 tablespoon unsalted butter, room temperature
  • 1/4 cup (84ml) honey
  • 1/2 cup (114ml) heavy cream
  • 1 teaspoon orange zest
  • 2 cups (172g) sliced almonds, toasted
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (70g) bittersweet chocolate, chopped

Instructions

  • Preheat the oven to 350F and line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
  • In the bowl of a food processor, place the flour, sugar, and salt, and pulse to combine.
  • Add the butter and pulse until the mixture begins to form clumps.
  • Press the dough into the prepared pan, then level and smooth it with a bench press or measuring cup. Chill the crust for 10 minutes.
  • Bake for 25-30 minutes, or until the shortbread is pale golden. Let cool completely.
  • In a medium saucepan, combine the sugar, water and corn syrup. Stir just to mix. Bring to a boil and heat until the mixture reaches 350F on a candy thermometer, or is amber in color.
  • Remove from the heat, and whisk in the butter and the honey. Be careful as it will steam and bubble.
  • Place back onto the heat and bring the mixture to a boil. Add the heavy cream and the orange zest.
  • Cook the mixture until it reaches 250F on a candy thermometer.
  • Remove from the heat and add the almonds (and any other fruit or nuts you wish to add).
  • Immediately pour the caramel mixture over the shortbread crust, using a spatula to smooth out the mixture.
  • Bake the bars until the caramel begins to bubble, about 15-18 minutes.
  • Let the bars cool completely. Run a knife or spatula around the pan between the parchment and pan to loosen any caramel that may have escaped.
  • Remove the bars from the pan. Cut into bars or squares.
  • Melt the chocolate in the microwave at 30 second increments until melted and smooth.
  • Transfer the chocolate to a piping bag or a zip top bag and drizzle the bars with chocolate. You can also drizzle the chocolate with a fork.
  • Let the chocolate firm up before serving. Serve at room temperature.

Filed Under: Brownies and Bars Tagged With: almond, bars, caramel, chocolate, christmas, cookies, florentine bars, holiday, shortbread

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