Ganache-Stuffed Chocolate Chip Cookies

Cue cookie craving: with crisp edges, chewy centers, and a hidden pocket of rich chocolate ganache baked right in the middle, you should probably go make some, like, now. If you thought classic chocolate chip cookies couldn’t get any more perfect, think again! I’ve gone and stuffed them with chocolate ganache and the results are […]

Cue cookie craving: with crisp edges, chewy centers, and a hidden pocket of rich chocolate ganache baked right in the middle, you should probably go make some, like, now.

If you thought classic chocolate chip cookies couldn’t get any more perfect, think again! I’ve gone and stuffed them with chocolate ganache and the results are mind-blowing (and tongue-pleasing).

Ganache-Stuffed Chocolate Chip Cookies on a wire rack with a glass milk bottle

I’m seriously obsessed with stuffed cookies… if you hadn’t already noticed.

These particular stuffed cookies may not be quite as an unusual flavor combination as some of my others (ahem, black sesame and matcha) but they are surely not your typical chocolate chip cookie.

Might I suggest serving these without mentioning what’s inside; your friends will think they’re biting into what looks like the most perfect chocolate chip cookie on earth (the flake sea salt on top is dazzling enough as is), but once they hit that pocket of rich ganache, well, the surprised and delighted look on their face is priceless.

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Double Chocolate Cheesecake Cupcakes

Double Chocolate Cheesecake Cupcakes
There are plenty of chocolate cupcake recipes out there to choose from, but this indulgent recipe might just be my favorite. These Double Chocolate Cheesecake Cupcakes have a deep, dark chocolate flavor and are topped with a decadent dark chocolate ganache, delivering a double hit of chocolate in every bite. They are also …

The post Double Chocolate Cheesecake Cupcakes appeared first on Baking Bites.

Double Chocolate Cheesecake Cupcakes
There are plenty of chocolate cupcake recipes out there to choose from, but this indulgent recipe might just be my favorite. These Double Chocolate Cheesecake Cupcakes have a deep, dark chocolate flavor and are topped with a decadent dark chocolate ganache, delivering a double hit of chocolate in every bite. They are also filled with a vanilla bean cream cheese filling, adding just the right amount of contrast to all that chocolate.

The cupcake recipe is a classic dark chocolate cupcake, made with plenty of unsweetened cocoa powder to give it a deep and bittersweet flavor. If you’re a regular baker of chocolate cupcakes, you’ll also notice that there are equal amounts of cocoa powder and flour in this recipe. This creates a light and tender cake, rather than a dense and brownie-like one. This lighter texture is important because it lets the cake stand up to the rich filling and topping without the whole dessert seeming to heavy.

The cheesecake filling is easy to make, with just butter, cream cheese, confectioners’ sugar and vanilla. Vanilla bean paste is going to give your cheesecake filling a beautiful finished look, however extract can be substituted and will still provide a nice vanilla flavor. The filling isn’t overly sweet, so you should be able to taste the tang of cream cheese in every bite.

Chocolate ganache is the topping for these cupcakes. It is easy to make and produces a topping that is velvety smooth and rich. You can use chopped chocolate if you have a large block at home, but dark or semisweet chocolate chips will work just as well. Once the ganache is made, you’ll need to allow it to cool before you can pipe it onto your cupcakes. Give it a stir occasionally to check the consistency, but it should take somewhere from 30 – 45 minutes to thicken up enough to pipe.

Double Chocolate Cheesecake Cupcakes

Double Chocolate Cheesecake Cupcakes
Cupcakes

3/4 cup all purpose flour
3/4 cup cocoa powder, unsweetened
1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream

Chocolate Ganache<e/m>
12-oz dark or semisweet chocolate chips
1/2 tsp vanilla extract
1 cup heavy cream

Cheesecake Filling
1/4 cup butter, room temperature
8-oz cream cheese, room temperature
2 tsp vanilla bean paste (or 1 tsp vanilla extract)
1 cup confectioners’ sugar
pinch salt

Make the cupcakesPreheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the sour cream. Stir in the remaining flour until mixture is uniform. Divide evenly into prepared paper liners.
Bake for 19-22 minutes, or until cupcakes are set and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Turn cupcakes out onto a wire rack to cool completely.

Make the ganacheIn a large bowl, combine chocolate chips and vanilla extract. In a small pot or microwave-safe measuring cup, bring heavy cream to a boil, then pour over chocolate. Allow mixture to sit for 1 minute, then slowly stir using a spatula until a smooth ganache forms. Set aside to cool for at least 30-45 minutes, until thickened enough to pipe.

Make the cheesecake filling. In a medium bowl, beat together butter, cream cheese and vanilla until smooth. Blend in confectioners’ sugar and salt until uniform. Set aside.

Assemble: Using the cone method, insert a paring knife into the top of each cupcake and remove a cone of cake to create a cavity to fill. Cut off the base of the cone and save the “lid”. Fill cupcakes with cheesecake filling and replace the “lid” of the cupcake.
Transfer cooled ganache to a piping bag and pipe a generous swirl of ganache on top of each cupcake. Decorate with sprinkles and serve.

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Chocolate & Pistachio Naked Layer Cake

With lovely layers of moist chocolate cake, dark chocolate ganache, crunchy chocolate crumble and a luxurious pistachio buttercream, this chocolate pistachio naked cake is a three-layer masterpiece! Naked cakes (called so because they don’t have an outer layer of frosting) are impressive and surprisingly easy to assemble, resulting in a stunning presentation that shows off […]

With lovely layers of moist chocolate cake, dark chocolate ganache, crunchy chocolate crumble and a luxurious pistachio buttercream, this chocolate pistachio naked cake is a three-layer masterpiece!

Naked cakes (called so because they don’t have an outer layer of frosting) are impressive and surprisingly easy to assemble, resulting in a stunning presentation that shows off the different layers of texture and flavor.

Dark Chocolate Pistachio Naked Layer Cake on a white background with a bowl of pistachios and cake server.

It’s January again… and you know what that means.

It’s Taylor’s birthday!

Which means… cake. Chocolate cake, if we’re being specific.

I didn’t have any grand plans to make an over-the-top fondant-covered masterpiece this year (been there done that have no desire to do it again lol), but still wanted to make him something extra special, and extra delicious.

He only ever wants chocolate cake, so I’ve had to get creative over the years to give him the chocolate cake he wants but also something unique and interesting that would make for a good blog post.

I hadn’t done a naked cake in a while, so I flipped through the Milk Bar cookbook for some inspiration and stumbled across the pistachio layer cake recipe. I still had a few jars of pistachio butter/cream/paste leftover from previous pistachio experiments, so I decided to combine the pistachio buttercream recipe with a moist chocolate cake, chocolate crumb, and chocolate ganache for good measure (because there is no such thing as too much chocolate).

The gorgeous layers of this chocolate pistachio layer cake, with a crunchy crumb topping.

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Tree Stump Cake (Vertical Layer Chocolate & Coffee Yule Log)

I’m always in charge of Christmas desserts and usually like to make something that’s a bit of a showstopper. I made this vertically layered tree stump-esque yule log a few years ago but, as I actually made it for Christmas day, I didn’t actually post the recipe. So this year I’ve re-made that very same cake and even filmed some simple videos so you can see how to assemble it. I PROMISE it is not as hard as it seems. I actually think vertical layer cakes are easier and less stressful to make than a standard layer cake. I’ve posted a recipe for a vertical layer carrot cake before and this chocolatey one has a similar process but is actually even easier to make! Everyone is also baffled by how it is made so it’s a fun one to bring round to a party. You can make it a day ahead and just keep it in the fridge. I decorate mine with plastic succulents I got from Etsy but I really like making decorations out of fondant (just get the pre-made stuff from the super market and make your own succulents/flowers/mushrooms) or even using something like thyme, rosemary or holly […]

The post Tree Stump Cake (Vertical Layer Chocolate & Coffee Yule Log) appeared first on Izy Hossack – Top With Cinnamon.

a chocolate tree stump cake on a wooden cake stand

I’m always in charge of Christmas desserts and usually like to make something that’s a bit of a showstopper. I made this vertically layered tree stump-esque yule log a few years ago but, as I actually made it for Christmas day, I didn’t actually post the recipe.

a vertical layer chocolate yule log decorated as a tree stump

So this year I’ve re-made that very same cake and even filmed some simple videos so you can see how to assemble it. I PROMISE it is not as hard as it seems. I actually think vertical layer cakes are easier and less stressful to make than a standard layer cake. I’ve posted a recipe for a vertical layer carrot cake before and this chocolatey one has a similar process but is actually even easier to make!

Everyone is also baffled by how it is made so it’s a fun one to bring round to a party. You can make it a day ahead and just keep it in the fridge. I decorate mine with plastic succulents I got from Etsy but I really like making decorations out of fondant (just get the pre-made stuff from the super market and make your own succulents/flowers/mushrooms) or even using something like thyme, rosemary or holly leaves to decorate.

(The images in this grid above are from the vertical carrot cake recipe but they are still helpful here)

Vertically Layered Chocolate Yule Log

Vertically Layered Chocolate Yule Log

Ingredients

Cake:

  • 6 medium UK eggs (large US)
  • pinch of salt
  • 250g (1 1/3 cups) granulated sugar
  • 1 tsp vanilla extract
  • 160g (1 1/3 cups) plain white (all purpose) flour
  • 1 1/2 tsp baking powder
  • icing sugar/powdered sugar, for dusting

Ganache:

  • 150g (5.3 ounces) dark chocolate (I like a 70% here)
  • 300ml (1 1/4 cups) double cream (heavy cream)
  • 2 tbsp icing sugar (powdered sugar)

Coffee cream:

  • 2 tsp instant coffee
  • 2 tbsp hot water
  • 200ml (3/4 cup + 1 tbsp) double cream (heavy cream) or whipping cream
  • 3 tbsp icing sugar (powdered sugar)

Instructions

For the cakes:

  1. Preheat your oven to 180°C (350°F). Grease and line two 9 x 13-inch (23 x 33cm) deep rimmed baking trays or cake tins with baking paper and then brush the baking paper with a layer of oil too. Set aside.
  2. Place the eggs and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat on a medium speed whilst gradually streaming in the sugar. Leave to whisk until very thick, pale and fluffy. Beat in the vanilla extract.
  3. In a small bowl combine the flour and baking powder and stir together with a whisk. Add to the bowl of beaten eggs and fold together gently with a silicone spatula until just combined.
  4. Divide the batter evenly between the two prepared trays/tins and spread out into an even layer.
  5. Bake for 15 minutes until golden all over and puffy (don't worry about any large air bubbles on the surface).
  6. As you wait for the cakes to bake, prepare two clean tea towels by laying them flat on a work surface and dusting them with some powdered sugar all over.
  7. Flip one of the hot cakes out onto each tea towel, remove the baking paper, and dust the tops of the cake layers with more icing sugar. Starting at the short end, roll each one up with the towel into a tight log. The towel should look like the 'filling' of the cake and prevents it from sticking together when rolled up. Leave to cool completely.

For the ganache:

  1. Chop the chocolate into smallish pieces (I like a serrated knife for this as it stops the chocolate flying around so much). Scrape it all into a heatproof bowl and set aside.
  2. Heat the milk in a small pot over a low heat until gently steaming (not boiling/simmering) and then remove from the heat and pour all over the chocolate in the bowl. Allow it to sit for 10-15 minutes to melt the chocolate and then stir together until smooth.
  3. Taste it and see if you need to stir in the powdered sugar - you might want to if your chocolate is quite dark. Bare in the mind that the cake is pretty sweet so a slightly bitter ganache is a good thing here.

For the coffee cream:

  1. Combine the instant coffee and hot water in a small bowl, stirring to let it dissolve. Set aside to cool completely.
  2. Meanwhile whip the double cream/whipping cream in a large bowl with a whisk until you just notice is starting to thicken. Now keep stirring but slow down as you don't want to over-whip it - it needs to be fluffy and gently hold its shape but should not seem 'stiff'. If it does start to get too thick (and even if it starts to become grainy) you can quickly fix this by stirring a little more un-whipped cream into the bowl and very gently stirring it through.
  3. Gently stir in the cooled coffee and the powdered sugar and set aside.

To assemble (use video + images in the post above for help):

  1. Very gently un-roll the cooled cakes. Trim the very edges of each cake layer off (eat those scraps!). Re-roll each cake layer the same way but this time without the tea towel. Cut each log in half so you have four logs about 4 inches (10.5cm) long.
  2. Unroll one of the logs very gently and spread 1/4 of the coffee cream over the surface of it. Re-roll the same way and stand the rolled log up like a tree trunk.
  3. Unroll a second log of cake, spread on 1/4 of the whipped cream. Starting at the exposed edge of the 'tree trunk', wrap this second strip of cake around it.
  4. Repeat with the next two cake logs so you end up with a very fat, short roll cake sat upright.
  5. If your cakes crack/break in the process of doing this, don't worry about it. Just patch it back together with some cream and you really won't notice it!
  6. Place onto a cake stand and frost the top with around 1/3 of the ganache - the ganache should have cooled to a spreadable consistency by this point. If it's too firm, place over a bain marie briefly to melt some of the ganache and then remove from the heat and beat together with a whisk. If it's too runny still, pop it into the fridge for a few minutes and check on it until you get the right consistency.
  7. Use an offset spatula to smooth the ganache out to the edges. Then use the spatula to make a spiral pattern on the top of the cake (to look like tree rings). Next, frost the sides with the remaining ganache, smoothing out with an offset spatula before using the spatula to make upward strokes all around the sides to give it a 'bark' texture.
  8. Chill until ready to serve.

(for decorations I've used plastic succulents on mine! I also like chopped hazelnuts, meringue 'mushrooms' or fondant 'mushrooms' or even some fresh fruit or edible flowers/greenery (like thyme or rosemary) to decorate).

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Tree Stump Cake (Vertical Layer Chocolate & Coffee Yule Log) appeared first on Izy Hossack - Top With Cinnamon.

Pumpkin Brownies

Fudgy brownies layered with creamy pumpkin and finished with chocolate ganache.

The post Pumpkin Brownies appeared first on My Baking Addiction.

Rich, chocolatey brownies with a pumpkin cream cheese swirl make for the most wonderful Pumpkin Brownies. Top them with chocolate ganache for a truly indulgent treat!

Sliced pumpkin blondies topped with chocolate ganache, with two turned on the side to show pumpkin swirl

INTRO
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