Search Results for: Chocolate

Triple Layer Chocolate Mud Cake

American chocolate mud cake

Nothing beats a good chocolate cake.  There’s just something so satisfying about slicing your fork through layers of fluffy chocolate sponge before hitting the gooey chocolate frosting centre, and then another layer of chocolate sponge.

For someone who loves chocolate so much, it’s actually been a remarkably long time since I’ve baked a chocolate cake. Probably because I order chocolate cake any chance I get when I’m out, so I try to bake something different when I’m home.

During my unintentionally long hiatus from blogging, I developed a bit of an obsession with layer cakes.  I’d go on late night pinning sprees (my layer cake board is here if you’re interested) where I came across a few different Australian Mud Cake recipes.

Before Pinterest mud cakes had always been somewhat of a myth to me.  The kind of thing you’d make in your back garden when you were a kid.  When I realised they were actually real, I just assumed it was another name for a chocolate cake. Kind of like a Devil’s Food Cake, or a chocolate fudge cake.

Chocolate mud cakes are actually a super dense and moist rich chocolate cake that’s perfect for carving. Some even say they’re similar in density to a brownie. Since they’re an Australian invention, most recipes I’ve found have Australian measurements which differ slightly from UK and American measurements.

American chocolate mud cake

After planning on making a chocolate mud cake for weeks, I’d settled on trying one from one of my favourite cake books – Australian Woman’s Weekly Decorating Cakes, but then I’d read somewhere online that mud cakes can be quite tricky to master.  My fear of failure kicked in, and I ended up switching the recipe I was going to use with one that I’d found on Pinterest which claimed to be an Americanised fail proof recipe.

There’s a serious amount of chocolate in this cake, and it’s gooooood.  I’m not able to compare it to an authentic Australian mud cake, so I can’t say for sure whether this is as good or better than the original, but it was definitely good.  So good that when I bought the leftover cake into the office the next day three different people asked me for the recipe.

The original recipe calls for this cake to be baked in two 8 inch pans, but I baked them in three 6 inch rounds instead and the amount of batter was just right.  The only word of advice I’d give is that if you’re baking these in 6 inch pans, then you’ll need to adjust your baking time and temperature slightly since the cakes will be thicker and take a little longer to cook.  Admittedly I wasn’t paying attention, and forgot my cakes were in the oven so I think the texture ended up being dryer and crumblier than they were supposed to be, but they were still good, and definitely not dry.

This recipe calls for a rich chocolately sour cream frosting, but I opted to go with a chocolate butter cream that I whipped up myself without a recipe, purely because I didn’t have sour cream and I was too lazy to go out and buy some.

American chocolate mud cake

I can’t wait to try baking an authentic Australian mud cake next to see how it compares to this “American” version. If you know a good Australian mud cake recipe, or any tips on baking them feel free to leave me a comment and let me know!

American Mud Cake with Sour Cream Chocolate Frosting

via Cake Paper Party

Ingredients

1 cup unsalted butter (2 sticks, or 8 ounces, or 227 grams) each halved
7 ounces (198 grams) 72% cacao or more dark chocolate, chopped or broken coarsely (I used Ghiradelli Twilight Delight)
2 cups (14 ounces, or 397 grams) granulated sugar
½ cup (2 ounces, or 57 grams) Dutch processed cocoa powder (I recommend Cacao Barry Extra Brute or Pernigotti)
1 ¼ cups (300 ml) strong hot coffee or hot water plus 1 tablespoon espresso powder
1 Tbsp (15 ml) vanilla extract
3 large eggs
2 cups (10 ounces, or 284 grams) all-purpose flour
1 tsp (5 grams) baking powder
1 ½ tsp (9 grams) baking soda (sodium bicarbonate)
½ tsp (4 grams) salt

For the Sour Cream Chocolate Frosting

½ cup (4 ½ ounces, or 128 grams by weight) sour cream
½ cup (3 ½ ounces, or 100 grams) granulated sugar
½ cup (5 ¼ ounces by weight, or 150 grams) corn syrup
1 Tbsp (15 ml) vanilla extract
1 ½ cups (12 ounces, or 3 sticks, or 340 grams) unsalted butter, softened
1 cup (3 ½ ounces, or 100 grams) Dutch processed cocoa powder
4 cups (16 ounces, or 454 grams) powdered sugar

Method

1. Preheat oven to 350 F. Spray two 8-inch round cake pans* with Baker’s Joy or grease and flour.
2. In an 8-cup microwave safe container, melt butter and chocolate. Heat butter and chocolate for 1 minute followed with 30 second intervals, whisking until completely melted.
3. Whisk in sugar and then cocoa powder until fully incorporated. Slowly add hot coffee in 3 increments whisking until smooth. Add vanilla and then the eggs one at a time.
4. In a mixer bowl combine flour, baking powder, baking soda and salt and mix with the wire beater until combined, about 30 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.
5. Pour into cake pans and bake for 35-40 minutes or until a cake tester just comes out clean. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Frost and fill with Sour Cream Chocolate Frosting or other icing and filling. Enjoy! *This makes 2 thick layers that can be torted but could also be baked in 3 8-inch pans.

For the Frosting

6. Combine sour cream, granulated sugar and corn syrup in a microwave safe bowl and heat on high power for 30 seconds to aid dissolving of sugar. Stir in vanilla. Set aside.
7. In a mixer bowl beat butter with a paddle attachment until creamy. Mix in cocoa powder on low speed until smooth and creamy. With mixer on low gradually add in sour cream mixture; beat for 30 seconds to incorporate. Add powdered sugar and mix on low speed until smooth and blended. Note: beating the mixture at a higher speed with result in a lighter, fluffier frosting.
8. Use to frost and fill American Mud Cake or cake or cupcakes of your choice.

American chocolate mud cake

I’m submitting my cake to this month’s Chocolate themed Tea Time Treats hosted by Karen from Lavendar and Lovage, and Jane from the Hedgecombers

teatime treats

My triple layer chocolate mud cake also uses free range eggs which you can read about in my post here, so I’m submitting it to Simply Eggcellent hosted by Dom over at Belleau Kitchen

Simply eggcellent

 I’m also submitting my chocolate mud cake to July’s Cake Club hosted by Kerry of Kerry Cooks

cake-club

Lemon Raspberry White Chocolate Muffins

I’ve got a bit of an obsession with cookbooks.  One that’s been ingrained in me since I was little.  You see, my mum is also a cookbook-olholic so it’s in my blood.  She’s got shelves and shelves of them, but the ones I remember the most were the ones from the spiral bound Companies Coming series.  Company’s Coming was a hugely popular Canadian recipe book series in the 1980’s and 1990’s comprising of nearly 90 books in the original series (over 200 books in total).  Each book was spiral bound and came in a different colour.  I distinctly remember organising them on the shelf by colour, always having a soft spot for the pretty pastel covers without really caring about the recipes inside. 


The Company’s Coming books were so successful that they spawned a chain of cafes under the same name selling coffee, cinnamon buns and muffins among other things.  We had a Company’s Coming cafe in our local mall which has long since closed down, but I still think about their delicious raspberry muffin mini loafs that were accompanied with a big dollop of cream cheese frosting on the side.

I set out to try and re-create the raspberry muffin mini loafs that I’d so longed for, but after considering other potential flavour combinations I decided not to try and replicate them.  Instead I took inspiration from the raspberry mini loafs and made up my own muffins using some of my favourite flavour combinations which worked really well together.  


I combined fresh lemon juice and zest with raspberries and white chocolate chips for a utterly delicious little muffin loaf.  These turned out great, and really helped to fill the void left by the demise of the Company’s Coming mini loafs. 

Of course these can also be made using regular paper muffin cases, but they won’t be nearly as cute as these pretty patterned mini loaf cases that I received from DotComGiftShop.  I’ve just noticed the pink ones aren’t available anymore, but they’ve got plenty of other designs and sizes to choose from. The lovely folks over at DotComGiftShop also sent me some of their patterned paper tape that’s so popular right now.  I attached the tape to the ends of some cocktail sticks to make some cute little flags.  


As you can see DotComGiftShop also sent me some slightly larger loaf cases which I used for a second batch of muffin / loafs.  I’ll explain more about this second batch in another post a bit later.  I’ll give you a hint though – the recipe comes from a new cookbook that I recently added to my ever growing collection.  I just couldn’t help myself!


Lemon Raspberry White Chocolate Chip Muffins 

Ingredients:

1/2 Cup (125ml) Lemon Yogurt  
3 Tbsp (45ml) Vegetable Oil  
Tbsp (30ml) Lemon Juice  
1 Egg   
1 tsp (5ml) Lemon Extract   
1 1/2 Cups (188g) Flour (plain)
3/4 Cup (170g) White Sugar  
2 tsp Baking Powder  
1/4 tsp Salt  
1 Tbsp Grated Lemon Zest  
1 Cup Frozen Raspberries  
1/3 Cup White Chocolate Chips
Tbsp Coarse Sanding Sugar for decoration (I used India Tree brand)

Directions:

1.  Preheat the oven to 400ºF (200ºC). Arrange loaf cases on baking tray, or grease or line a 12 cup muffin pan. 

2.  In a large bowl, mix together the yogurt, oil, lemon juice, egg, and lemon extract. Set aside. In a separate bowl, stir together the flour, sugar, baking powder, salt, and lemon zest. Combine the wet ingredients with the dry, and mix until just combined. 

4. Gently stir in the frozen raspberries and white chocolate chips. Fill the prepared muffin cups so they’re about 3/4 full.  Sprinkle the sanding sugar over the tops for decoration. Bake for 15 to 17 minutes, or until the top springs back when lightly touched. Let cool before serving.


Check back soon to read about my second batch of muffin loafs!

Nutella Espresso Caramel Chocolate Brownies


Helloooo? Is anybody there? It’s me! 


Yeah.  It’s been a while huh? 

I decided that I needed to take a bit of a break from blogging.  Time to just sit back and relax.  To clear my head.  To focus on other things.  

I actually took a bit of a back seat from all things social; which is totally weird because I’m obsessed with social media and just generally being online!  

During my “downtime” I decided to finally take the plunge and start learning WordPress.  Because let’s face it – I haven’t really changed the design of Made With Pink since I started it a few years ago.  I’ve been wanting to move my blog over to WordPress for nearly three years, so I  finally decided to bite the bullet and figure out what I need to do to make the switch.  I’m hoping to have it done within the next few months.  Fingers crossed I don’t break my blog in the process! *If anyone has any pointers let me know!!*


During the last few months I really haven’t baked that much either.  I won’t bore you with the details, but I had to pack up a lot of my baking equipment for a few months.  But as usual, I continued to bake on the weekends so my husband and I would have something for dessert on Saturday nights.  About two months ago I decided it was time to develop a new brownie recipe.  I wanted something super gooey and chocolatey.  Something so good that it would take all your willpower not to devour the entire pan.  

Success!  

I swear to you that these brownies are the best you’ll ever eat.  They’re rich and fudgey, with just a hint of espresso. In fact, these were so good I made them 6 weeks in a row.  Seriously.  I’m not joking!  I love this brownie recipe because it’s super quick and easy.  No need to wait for butter to soften like you would for a cake, plus you’ll only need to use one bowl.  I also made sure that this recipe  made 4 good sized brownies.  As much as I’d love to have a tray full of brownies last me the entire week, it’s really not good for anyone to be eating them everyday.  So this recipe would be perfect for a family of 4, or two hungry adults who want to indulge 2 days in a row!

If you are one of those people who does want an entire tray of brownies lingering in your kitchen to satisfy your cravings for the week, it is pretty easy to double this recipe.

After baking these brownies a few times I decided to drizzle some leftover salted caramel sauce on them that I found in the fridge.  A mighty good addition if I do say so myself, but not crucial to the success of the recipe.  


Nutella Espresso Caramel Chocolate Brownies
Serves 4

Ingredients:

50g Butter
60g Dark Chocolate
30g Nutella
15g Cocoa Powder
1/2 tsp Espresso Powder
50g Brown Sugar
35g Castor Sugar
10g Corn Syrup or Golden Syrup
1 Large Egg
35g Flour (Plain / All Purpose)
Pinch of Salt
2 Tbsp Salted Caramel Sauce (optional)

Instructions:

1.  Pre-heat oven to 180ºC.  Line a 13cm x 18cm rectangular dish (or a 14cm x 14cm square dish) with aluminum foil and coat with non stick cooking spray. 

2. In a double boiler combine the butter, dark chocolate, Nutella, cocoa powder and espresso into a medium sized heat proof bowl (metal or glass) and heat until melted and combined. 

3.  Remove the melted chocolate and butter mixture from the heat, and stir in both sugars and the corn syrup until combined.  Add in the egg and stir quickly until the mixture becomes smooth and glossy and starts to pull away from the bowl.

4.  Gently stir in the flour and salt until smooth and combined, making sure not to over stir (no more than 40 stirs).

5.  Pour the batter into the pan and smooth the top with a spatula.  If you’ve got some salted caramel that you’d like to use, now’s the time swirl it across the top of the batter.  Bake for 22-26 minutes depending on how gooey you like your brownies.  Make sure not to over bake.   They should be soft in the centre with a few slight cracks around the edges. I like my brownies really gooey so I only bake them for 22 minutes.  

Let cool slightly and then serve while still warm in order to maintain their gooeyness, or you cal let them cool completely to make them easier to cut and handle.  Either way, their delicious!  

Enjoy!  

Green Chocolate Chips for St. Patrick’s Day


Remember when I made my own homemade pink and red chocolate chips to use in these Valentine’s Day Chocolate Chip Cookies?  Well I didn’t just stop at pink and red chips.  I made a couple of shades of green as well.  I figured they’d come in handy for St. Patrick’s Day, so here they are!


Again, I used my coloured chocolate chips in my favourite triple chocolate chip cookie so the greens would really stand out in the dark chocolate cookie.  These still remain my favourite cookie, they’re so rich, gooey and chocolatey.  My husband who usually doesn’t eat much sweet stuff during the week ate five, yes FIVE (that’s 5!) of these in one night!  I had to give his hand a slap in order to stop him from eating the rest before I could photograph them!

I used a combination of my homemade green chocolate chips and store bought white chocolate chips for these cookies.  The dark green chips were made using the standard green Wilton Candy Melts.  To make the lime green chips I tinted some white candy melts with some Electric Green Americolor gel food colouring.


For the full set of instructions on how to make your own chocolate chips in any colour you’d like and for the triple chocolate chip cookie recipe, visit my original post here.  


White Chocolate Speculoos Rice Krispy Treats

 
A few days ago I found my self home alone.  Childless.  Husbandless.  All by my self.  And with no one to disturb me I decided to make the most of my time along by relaxing in a luxurious hour long bubble bath.  OK, OK I’m totally lying.  I did no such thing.  I actually found myself cleaning out the fridge and cupboards.  Not nearly as relaxing huh?  I was going through my cupboards when I came across a jar of leftover Speculoos from the Speculoos Swiss Roll I made a couple of months ago.  I also found a few half used boxes of cereal and some white chocolate(ish) bars by Silver Spoon which are very similar to candy melts but with a better consistency.  And since I’m trying to use up the contents of my cupboard at the moment, I figured what better way to do so than by combining everything to create some white chocolate Speculoos rice crispy treats.  
 
I guess you could say these are my take on the traditional “crispy cakes” that are so popular here in the UK.  Crispy cakes are basically just a mixture of cereal (usually cornflakes or rice krispies) along with melted chocolate, and sometimes marshmallows and/or raisins.  They’re virtually effortless, but oh so delicious. Essentially they’re idiot proof.  And they were probably one of my favourite homemade things that my co-workers would bring into the office to share with everyone. 
 
I’ll admit right now that I’ve never made crispy cakes before.  I don’t know why, but probably because they were just too simple – I’m aways trying to come up with new and exciting desserts, or attempting to re-create ones that I’ve found online or in recipe books.  

 
These are probably the simplest things I’ve ever made – aside from Jello.  Three ingredients. That’s it.  White chocolate flavoured cake covering (or candy melts), Speculoos (Biscoff Spread) and Rice Krispies.  Really, that’s it!
 
 
White Chocolate Speculoos Rice Krispy Treats
 
Ingredients: 
 
300g White Chocolate Cake Covering or Candy Melts
3/4 Cup Speculoos (Biscoff) Spread
4 Cups (120g) Rice Krispies cereal
 
Instructions:
 
1.  In a heat proof bowl or measuring cup, melt the white chocolate cake covering over a double boiler.
 
2.  Add in the Speculoos spread, and stir until fully incorporated with the melted white chocolate.
 
3.  Add the rice krispies and stir until they are fully mixed in with the speculoos white chocolate mixture.  Immediately spoon into small muffin cups, or spread in a flat layer over some foil or a silicone mat.  Allow to set for 10 minutes before serving.
 
I made a combination of the traditional “crispy cakes” in little cupcake cases, as well as some “bark” style treats.  After the flat bark style treats had set I just broke them into large pieces, but you could use cookie cutters to make fun shaped treats as well.