Little Vintage Baking

A baking and cake decorating blog. Browse recipes, tutorials and more, for all skill levels.

chocolate

Chocolate Dipped Brown Butter Pumpkin Madeleines

By Leave a Comment

Rich and buttery, with a deep toasty, nutty flavor from brown butter, earthiness from pumpkin purée and warm spices like cinnamon and ginger, these madeleines make the perfect accompaniment to a cup of tea or coffee. Dip them in melted chocolate and sprinkle with toasted pecans to make them extra special. My chocolate dipped brown butter pumpkin madeleines are so flavorful and so delicious, perfect for eating any time of the year.

close up photo of brown butter pumpkin madeleine

What are Madeleines?

Originating from France, madeleines teeter on the line between cake and cookie. While they’re more cake in texture than a cookie, they’re generally referred to as a cookie, which is a topic that is greatly debated. Whatever you call them, they’re delicious sponge cakes baked in a special madeleine pan that gives them their beautiful scalloped shape. They are also known for a traditional and distinctive hump that puffs up when baking. And while madeleines require a little bit more precision than a standard cookie, they’re not difficult to make and they are absolutely worth it.

Ingredients

Unsalted butter – Browning the butter gives these madeleines a delicious nuttiness that is all flavor and worth the extra step.

All purpose flour

Pumpkin spice – store bought or homemade

Baking powder

Salt

Eggs

Granulated Sugar

Maple syrup – This helps keep the madeleines more moist and also contributes to sweetness and flavor.

Vanilla extract

Pumpkin purée – Do not use pumpkin pie filling.

Chocolate – semi or bittersweet chocolate

Pecans – finely chopped and toasted

step by step photos of browning the butter, whisking dry ingredients and beating together eggs and sugar

How to Make Madeleines

  1. In a medium saucepan, cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Cool to room temperature.
  2. Whisk together the flour, pumpkin spice, baking powder and salt.
  3. In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs and sugar.
  4. Beat for 2 minutes until thickened slightly and well combined.
  5. Beat in the butter, maple syrup and vanilla.
  6. Add the flour mixture.
  7. Beat until just combined.
  8. Add the pumpkin purée.
  9. Beat until just combined. Don’t over mix. Cover and chill the batter for 30-60 minutes in the refrigerator.
  10. Spray the madeleine pan with baking spray. Alternatively butter and flour the pan.
step by step photos with brown butter mixed into the batter, the dry ingredients, and adding the pumpkin
  1. With a cookie scoop (2 tablespoons) scoop the batter into the molds. Do not overfill. Bake for 9-10 minutes. Invert the cookies onto a cooling rack to cool.
  2. In a microwave safe bowl, combine the chocolate and shortening.
  3. Microwave in 30 second increments until melted and smooth.
  4. Dip the madeleines in the chocolate. I like to dip mine at an angle.
  5. Place the madeleines on a cooling rack after dipping. Sprinkle with pecans.
  6. Let the chocolate set for about 20 minutes before serving.

Storage

Madeleines are best served the day they are baked. Leftovers can be stored in an airtight container for up to 2 days.

finished batter, prepped pan with madeleine batter, and chocolate glaze

Baking Tips for Perfect Madeleines

  • Even if your pan is non-stick, it still needs to be sprayed baking spray. Alternatively, you can butter and flour the pan. This will make sure they bake properly and don’t stick to the pan.
  • Madeleine batter needs to be chilled. This allows the batter to rest, for the flour to fully hydrate and for the batter to thicken up. Chilling also helps the madeleines get their characteristic humps when baking.
  • Do not overfill the madeleine mold cavities. The batter spreads when baking. Too much batter and the molds will overflow.
dipping madeleines in chocolate and sprinkled with pecans

What kind of pan do I need to make madeleines?

You do need a madeleine pan to make these cookies. This is a pan that has scalloped shell-like cavities that give the madeleines their signature look.

Can any substitutes be made?

Regular melted butter can be used in place of brown butter.

White chocolate or milk chocolate can be used in place of the semi-sweet or bittersweet chocolate.

Swap out pecans for almonds, walnuts, hazelnuts or pistachios.

Honey can be used in place of maple syrup.

Can the madeleines be made in advance?

Madeleines should not be baked in advance as they lose moisture quickly and can dry out. You can make the batter up to two days ahead of baking them. Madeleine batter does not do well in the freezer, as the texture tends to change, so freezing is not recommended.

chocolate dipped brown butter pumpkin madeleines piled up

If you make these chocolate dipped brown butter pumpkin madeleines, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes!

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Pumpkin Spice Macarons

Soft and Chewy Sugar Cookies

White Chocolate Raspberry Rose Macarons

Whiskey and Rye Chocolate Chip Cookies

Neapolitan Cookies

chocolate dipped madeleines with pecans
Print Recipe
No ratings yet

Chocolate Dipped Brown Butter Pumpkin Madeleines

Tender and buttery madeleines made with brown butter, pumpkin purée and warm spices dipped in melted chocolate and toasted pecans
Prep Time20 mins
Cook Time10 mins
Chill1 hr
Total Time1 hr 30 mins
Course: Dessert
Keyword: brown butter pumpkin madeleines, chocolate dipped, cookies
Servings: 16

Equipment

Ingredients

  • ½ cup (113g) unsalted butter
  • 1 cup (120g) all purpose flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • ½ cup (99g) granulated sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons pure vanilla extract
  • ⅓ cup (76g) pumpkin purée
  • 1 cup (170g) semisweet or bittersweet chocolate
  • 1 teaspoon vegetable shortening
  • ¼ cup (29g) pecans, finely chopped and toasted

Instructions

  • Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
  • Cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
  • Let the butter cool to room temperature.
  • Combine the flour, pumpkin spice, baking powder and salt in a medium bowl and whisk to combine.
  • In the bowl of a stand mixer, fitted with the whisk attachment, combine the eggs and sugar. Beat on medium speed for 2 minutes until well blended.
  • Beat in the cooled butter, maple syrup and vanilla extract.
  • Add the flour mixture, beating on low speed, until just combined.
  • Add the pumpkin purée, beating until just combined. Do not over mix.
  • Cover the bowl and place in the refrigerator for at least 1-2 hours.
  • During the last few minutes of chilling, preheat the oven to 350°F (177°C).
  • Spray the madeleine pan with baking spray.
  • Use a cookie scoop to place about 2 tablespoons of batter into each mold. Do not over fill. Each mold should be filled about 3/4 of the way.
  • Bake for 9-10 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger, or when a toothpick inserted comes out clean. Invert the pan onto the counter, tapping to release the madeleines. Transfer the madeleines to a wire rack to cool.
  • While the madeleines cool, melt the chocolate and shortening in a microwave safe bowl in 30 second increments. Stir between each increment until fully melted and smooth.
  • Dipped the cooled madeleines into the chocolate and place on a drying rack.
  • Before the chocolate sets, sprinkle with chopped pecans. Let the chocolate set, then serve.

Peanut Butter S’mores Cake

By Leave a Comment

This cake. Let me tell you, it’s a wild ride. Rich and fudgy chocolate cake filled with toasted marshmallow frosting, graham cracker crumble, and peanut butter cream cheese filling all frosted with a smooth and velvety chocolate faux meringue buttercream. Top it with ganache drips, more graham cracker crumble and toasted marshmallows, and this peanut butter s’mores cake is out of this world delicious and very much a crowd pleaser.

peanut butter smores cake with toasted marshmallows on top

Peanut Butter S’mores Cake Contents

If you’ve been around this little corner of the web, then you know this cake is going to have multiple fillings and decorations. Why so complicated, you ask? Cakes can be so boring. Adding different textural AND flavor elements really amps up a cake’s WOW factor. Which I feel like is an important thing, considering layer cakes are made to make a statement, ya know?

Cake contents:

  • Rich chocolate cake
  • Toasted marshmallow frosting
  • Graham cracker crumble
  • Peanut butter cream cheese filling
  • Chocolate faux meringue buttercream
close up of toasted marshmallows and chocolate buttercream

Chocolate Cake

This is my go-to oil based chocolate cake. It’s rich and stable; bakes up mostly flat and is incredibly easy to work with. It comes together quickly and stays moist for days.

A note about some of the cake ingredients:

  • Oil – This is an oil based cake, so that means no butter. A neutral oil is best used here – canola, or vegetable.
  • Dutch cocoa powder – Only Dutch processed can be used here. It gives the cake a rich, decadent chocolate flavor.
  • Coffee – The coffee in this recipe is meant to enhance the flavor of the chocolate, not for the cake to taste like coffee. Most people won’t even know it’s in there, but if you’re very against coffee, hot water will work in it’s place.

Graham Cracker Crumble

Only 3 ingredients are needed for the graham cracker crumble.

  • crushed graham crackers
  • melted butter
  • pinch of salt

Why is it a crumble? Because the graham crackers, butter and salt are mixed together and baked, resulting in a crumble. After the crumble cools, it can be broken into smaller pieces for adding to the cake.

slice of peanut butter smores cake

Peanut Butter Filling

Oh my, this peanut butter filling. It’s so good, it’s hard to not eat it all before it even makes it into the cake. Here’s how to make it:

  • Peanut butter and butter are beaten until fluffy and whipped, about 3 minutes.
  • Cream cheese is beaten in until smooth.
  • Add the milk and the powdered sugar, beating on low until just combined.
  • Beat on medium speed for one minute to make sure everything is properly mixed.

Toasted Marshmallow Frosting

Ingredients:

  • Toasted marshmallows
  • Marshmallow fluff
  • Butter
  • Powdered sugar
  • Salt
  • Vanilla

Beat together the butter, powdered sugar, salt and vanilla on medium speed for 3-5 minutes, until light and fluffy. Beat in the marshmallow fluff and the toasted marshmallows. Beat until *just* combined.

slice of peanut butter smores cake showing the layers of cake and filling

Chocolate Buttercream

Faux meringue buttercream is the answer to those who love meringue style buttercream, but don’t want to deal with the hassle of heating egg whites. Faux meringue buttercream is also a tad sweeter than traditional meringue buttercream which is very appealing to people who tend to favor traditional American style buttercream. And, this recipe couldn’t be easier.

Beat the pasteurized egg whites and powdered sugar together to get super light and fluffy, like a meringue. Add in the butter and beat until the buttercream is silky and smooth. Add in the salt, vanilla, and cooled melted chocolate and beat until well combined and fluffy.

So, so good. One of my absolute favorite buttercream recipes.

Cake Assembly

I love to make towering 4 layer cakes, so you can bake this cake into 2 – 2″ cake pans, and torte (or slice in half), resulting in 4 layers. Or, you can bake the cake in 3 separate pans, and no torting is necessary. For a 3 layer cake, divide the fillings into two layers, between the 3 layers of cake.

Order of cake assembly for a 4 layer cake:

  • Cake layer
  • (1/3) Toasted marshmallow frost
  • (1/4) Graham cracker crumble
  • Dam of chocolate buttercream
  • (1/3) Peanut butter filling

Repeat for an additional 2 layers of filling and 3 more layers of cake. Frost the cake with the chocolate buttercream, and if you like, add some ganache drips. Cut some large marshmallows in half and place them on the cake. Toast them with a kitchen torch, taking care to not melt the buttercream. Sprinkle more graham cracker crumble on top.

three cake slices showing the layers and filling

Serving and Storing Cake

The cake can be stored in the refrigerator for up to 3 days. This cake is best served at room temperature cut into slices or wedges. Once the cake has been cut into, cover the cake with plastic wrap when storing in the refrigerator.

This cake can also be frozen. For best results, I recommend waiting to frost it until ready to use. Thaw completely in the refrigerator before frosting.

If you make my peanut butter s’mores cake, let me know! Drop a comment below or tag me on Instagram.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Chocolate Hazelnut Praline Cake

Almond Peach Biscoff Cake with Ducley Faux Meringue Buttercream

Smoked Old Fashioned Cocktail Layer Cake

Salted Caramel Popcorn Cake

Strawberry Rose Buttermilk Cake

cake
Print Recipe
No ratings yet

Peanut Butter S’Mores Cake

Layers of chocolate cake, toasted marshmallow frosting, graham cracker crumble, and peanut butter cream cheese filling frosted with chocolate faux buttercream
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Dessert
Keyword: brown sugar swiss meringue buttercream, chocolate cake, peanut butter, smores, smores cake, toasted marshmallows
Servings: 3 – 8″ cakes, or 2 – 8″ cakes torted

Equipment

Ingredients

Chocolate Cake

  • 2½ cups (320g) all purpose flour
  • 2¼ cups (428g) granulated sugar
  • 1 cup (120g) Dutch process cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¾ teaspoon fine sea salt
  • 1¾ cups (397g) buttermilk, room temperature
  • ¾ cups (170g) hot coffee
  • ¾ cup (149g) canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Graham Cracker Crumble

  • 1 cup (142g) graham crackers, crushed
  • 2 tablespoons unsalted butter
  • ⅛ teaspoon fine sea salt

Toasted Marshmallow Frosting

  • 20 large marshmallows
  • ¾ cup (170g) unsalted butter, room temperature
  • 1 ¼ cups (142g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 jar (7oz/198g) marshmallow fluff

Peanut Butter Filling

  • ½ cup (135g) peanut butter
  • 4 tablespoons unsalted butter, room temperature
  • ½ cup (114g) cream cheese, room temperature
  • 2 cups (227g) powdered sugar
  • 2 teaspoons milk

Chocolate Faux Meringue Buttercream

  • ¾ cup (170g) pasteurized carton egg whites
  • 4 cups (454g) powdered sugar
  • 3 cups (678g) unsalted butter, room temperature
  • ½ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 cup (170g) semi or bittersweet chocolate, melted and cooled
  • Ganache, toasted marshmallows and graham cracker crumble, for decorating (optional)

Instructions

Chocolate Cake:

  • Preheat the oven to 350F. Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • In a bowl or a large measuring cup, whisk together the buttermilk, coffee, oil, eggs and vanilla.
  • With the mixer speed on low, whisk the dry ingredients for 1 minute to fully combine.
  • Add the buttermilk mixture in 3 parts, scraping the bowl with a spatula after each addition.
  • Beat on low-medium speed for 1 minute. Give the bowl a final scrape down with the spatula.
  • Divide the cake batter between the pans.
  • Bake for 25-30 minutes, for 3 cake pans.
    Bake 40-50 minutes, if using 2 cake pans.
    Bake until a toothpick inserted in the center comes out clean.
  • Let the cakes cool on cooling racks for 15 minutes. Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator until ready to use.

Graham Cracker Crumble

  • Line a small cookie sheet with parchment paper.
  • In a medium bowl, melt the butter in the microwave, about 30-45 seconds.
  • Add the crushed graham crackers and salt to the bowl and stir to coat.
  • Pour the crumble onto the parchment paper in an even layer.
  • Bake for 8 minutes. Cool completely and break into smaller pieces, if necessary.

Toasted Marshmallow Frosting

  • Preheat the oven to broil. Line a sheet pan with parchment paper.
  • Place the marshmallows on the sheet pan in an even layer.
  • Broil the marshmallows, keeping a constant eye on them, for 2-3 minutes, or until golden brown.
  • Flip the marshmallows over and place back in the oven for 2 additional minutes, keeping an eye on them as they cook.
  • Let the marshmallows cool completely.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for 5 minutes, until light and fluffy.
  • Beat in the powdered sugar, and vanilla. Beat for 2 more minutes.
  • Add in the marshmallow fluff and toasted marshmallows, beating just until combined.

Peanut Butter Filling

  • In the bowl of stand mixer, fitted with the paddle attachment, on medium speed, beat the butter and peanut butter for 2- 3 minutes, until lightened, smooth and fluffy.
  • Turn the speed to medium low and beat in the cream cheese, until smooth, about 2 minutes.
  • Add in the powdered sugar and vanilla and beat until combined, about 2 minutes.
  • Give the sides and bottom of the mixing bowl a scrape with a spatula. Beat for an additional 30 seconds.

Chocolate Faux Meringue Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, place the pasturized egg whites and powdered sugar. Mix on low speed until combined.
  • Turn the mixer up to medium-high speed and mix for 7-8 minutes.
  • Turn the speed down to medium-low and add the butter, a few pieces at a time.
  • Add the salt and vanilla. Scrape down the bottom and sides of the bowl with a spatula.
  • Turn up the speed to medium and beat the buttercream for 10 minutes. It might look curdled at first, but keep mixing, it will come together to become creamy and smooth.
  • Add the room temperature melted chocolate and mix on low until completely combined.

Cake Assembly

  • 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. If you made your cake in 3 pans, skip this step
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread 1/3 of the toasted marshmallow frosting evenly on the layer.
  • Sprinkle 1/4 of the graham cracker mixture on top of the marshmallow frosting.
  • Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with chocolate buttercream.
  • Pipe a dam around the perimeter of the cake layer with the chocolate buttercream.
  • Spread 1/3 of the peanut butter filling evenly on the layer within the dam, on top of the graham cracker crumble.
  • **If making a 3 layer cake, divide the marshmallow frosting and peanut butter filling in half between the two layers of filling. Use 1/3 of the graham cracker crumble between the two layers of filling.**
  • Add the second cake layer and repeat with another 2/3 of the marshmallow frosting, 1/4 of the graham cracker crumbles, chocolate buttercream dam and 1/3 of the peanut butter filling.
  • Add the third cake layer and repeat with another 2/3 of the marshmallow frosting, 1/4 of the graham cracker crumbles, chocolate buttercream dam and 1/3 of the peanut butter filling.
  • Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes. Decorate.
  • *Optional* Top with ganache drip, toasted marshmallows and additional graham cracker crumbles.

Notes

Cake layers can be wrapped tightly with plastic wrap and stored in the refrigerator for up to 3 days. They can be frozen for up to 3 months, tightly wrapped in plastic and stored in large zip top bags.

Chocolate Pistachio Babka

By 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
Print Recipe
No ratings yet

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

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.

Neapolitan Cookies

By 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
Print Recipe
No ratings yet

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

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.

Chocolate Hazelnut Praline Cake

By 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
Print Recipe
No ratings yet

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.

Salted Caramel Brownie Cookies

By 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
Print Recipe
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.

Halloween Cakesicles

By Leave a Comment

Do you have left over cake or cupcakes? Repurpose them and make these Halloween cakesicles. I made these super cute, easy, and yummy Halloween cakesicles with some left over red velvet cupcakes. These cakesicles are perfect for decorating with the kiddos or as a dessert for a Halloween party.

black and white Halloween cakesicles decorated with orange chocolate drizzle and Halloween sprinkles

What is a cakesicle?

Cakesicles are perfect for using any left over cake or cupcakes you have on hand. They’re similar to a cake pops but typically made in a popsicle mold, consisting of a cake/frosting mixture coated in chocolate. They can be decorated any way you like and they’re super easy to make. I think cakesicles are easier to make than cake pops because these are made with a mold.

Cakesicles are fun to make, can be customized any way you like, and are super kid-friendly.

chocolate lined cakesicle mold with red velvet cake and buttercream mixture in the molds

Choosing the Chocolate Coating

The best chocolate to use both for ease and coloring, is coating chocolate or candy melts. Be sure to find a good quality coating chocolate, one you like the taste of. 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.

close up of white cakesicle with orange chocolate drizzle and Halloween sprinkles with a fondant bat

How to make Halloween Cakesicles

Cakesicle molds can be purchased at many craft stores, or online. I recommend getting 2-3 molds 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 molds.
close up view of black cakesicle with Halloween sprinkles and sugar pumpkin
  • Pop the mold into 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.
  • 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. You should be able to lightly squeeze the dough together in your hand and it stays together but isn’t wet or soggy.
close up of black cakesicle drizzled with orange chocolate with Halloween sprinkles and sugar pumpkin

  • Place a heaping tablespoon of cake mixture into the mold, or more depending on the size of your moulds. Mine are fairly small. You want to leave 1/8′-1/4″ space on top for more chocolate coating.
  • Insert a popsicle stick through the mold into the cake mixture and top with more chocolate to fully fill the mold and cover the cake. Use an offset spatula to scrape off any excess chocolate.
  • Freeze for 3-5 minutes before removing the cakesicles from the mold. Carefully peel away the mold from the cakesicle to not break the chocolate or loosen the stick. Drizzle each with orange chocolate and top with Halloween sprinkles. I used the Monster Mashup sprinkle mix from Sprinkle Pop.
  • I used a silicone bat mold and black fondant to make the fondant bats.
cakesicles lined up, alternating white and black with orange chocolate drizzle and Halloween sprinkles

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 Wafer Paper Mummy Cake Tutorial

Easy Halloween Ghost Cookies

Black Cocoa Cut Out Sugar Cookies + Decorated Jack O Lantern Cookies

The Ultimate Guide to Chocolate Ganache: Part 2

By 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

The Ultimate Guide to Chocolate Ganache: Part 1

By 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

Chocolate Stout Cake with Coffee Irish Cream Buttercream

By 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
Print Recipe
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