Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake with Mocha Glaze

Hello everyone!

How have you been? I can’t believe it has been 2 weeks already since I last posted! But I’m back with a delicious chocolate cake (anyone surprised?). It’s a pretty darn good cake! There is a lot of steps though, meaning there is a lot of dish-washing to do afterwards. But it’s so worth it! It’s my first bundt cake ever (I guess since I didn’t have a bundt cake pan!). And with a mocha glaze it’s just divine!

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake
Recipe from À la di Stasio (in french, en français)

  • 8  ounces semisweet chocolate, coarsely chopped
  • 1/2 cup unsalted butter
  • 1 cup boiling water
  • 3 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 cup cacao
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Preheat oven to 350°F. Butter and flour a Bundt pan and set aside.
  2. In a double boiler, melt 6 ounces of chocolate with butter. Add boiling water. Reserve.
  3. In a large bowl, beat the eggs, the sugar and the vanilla together. Reserve
  4. In another large bowl, beat the sour cream and the baking soda. Reserve
  5. In another large bowl, mix the flour, the cocoa,the baking powder and the salt. Reserve.
  6. Add the eggs/sugar mix to the chocolate mix. Pour over dry ingredients. Incorporate with a spoon then whisk. The dry ingredients have to be completely blended. Add the sour cream mix and the remaining chopped chocolate (2 ounces).
  7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Invert onto a rack.

Mocha Glaze
Adapted from Good Housekeeping 

  • 3 tablespoons strong coffee
  • 3 tablespoons cocoa
  • 3 tablespoons corn syrup
  • 1 cup confectioners’ sugar

In medium bowl, mix the coffee, cocoa and corn syrup until blended. Stir in 1 cup of confectioners’ sugar until smooth. Makes about 1 cup.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

 

Éclairs – Pâte à choux success!

eclairs-4

Victory!

:D
I’m very happy to have finally succeeded in doing pâte à choux. I was beginning to think it was my baking nemesis. Ok I just failed two times, but still! Usually when you follow a recipe it works, but with pâte à choux it didn’t! So I read a lot about the subject and finally did it right!

Éclairs

Here is the difference between my second attempt and my third!

difference

A little difference huh? My first try was just too runny, it looked like pancake batter

;)
The second attempt was too runny too, but a little less than the first time!

So here are my Éclairs. They are SO good! You can do all the variations you want with them. I did whipped cream and strawberries, chocolate glazed and whipped cream, profiterole style with chocolate glaze and vanilla ice cream. YUM!!! You can also sprinkle the glaze with everything you like: sprinkles, nuts, etc.

Éclairs Dough
From Tartelette 
Yield : 20-24 eclairs

1/2 cup whole milk (I used 0% milk and it was just fine)
1/2 cup water
1 stick unsalted butter  (I used salted)
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature

(For a step by step example see Pastry Pal’s blog)

Éclairs


Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

In a medium saucepan, bring the milk, water, butter, sugar and salt to a boil.

Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and stir the mixture vigorously with a wooden spoon. The dough comes together very quickly.

A slight crust will form at the bottom of the pan, it’s normal, just let it be.

Stir for a further 2-3 minutes to dry the dough. This step is very important, I think it might be the crucial step where I failed the other times. The dough will look like mashed potatoes.

Transfer the dough into a bowl of a mixer fitted with the paddle attachment. Wait until the dough cool down just below 140 degrees F (some say below 180 degrees F, mine was at 130 F and it worked just fine).

Add the eggs one at a time, beating after each egg has been added. This step is very important too. Don’t add another egg until the other one is completely incorporated into the dough. This recipe work well with the number of eggs indicated, but you might need to be critique about this step. If you see that adding another egg will make your dough too runny to pipe then don’t. Multiple factors can account for the difference in the number of eggs needed.

In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

Pipe the dough onto the prepared baking sheets. Bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep it ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Éclairs

Chocolate glaze
From Pastry Pal

4 oz dark chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons sugar
1 tablespoon vegetable oil

Pour the heavy cream, sugar and oil into a microwave-proof cup and nuke until almost boiling, about 45 seconds. It will look curdled, just stir it up to blend.

Pour over the chocolate and allow to sit undisturbed for a minute for it to melt through the shards.

Then whisk everything until completely smooth.

Éclairs

One-bite Triple Espresso Brownies

One-bite triple espresso brownies

Hello everyone!

I’m so glad to be back! I finished the biggest part of my “doctoral research project” (This is the presentation of your research for approval by a committee; what I had to deliver). I’ll do the other part soon enough, but as a reward I did a dessert and this post

:D

So about the dessert, strangely enough I don’t drink coffee but love, love, love, everything with coffee in it, especially when it’s chocolaty! So I really had to try these espresso brownies!

The coffee and the cocoa I used are from Dominican Republic! It does sent me back there when I eat/smell them

;)

Have a good day

:D

P.S. Have you heard about what’s going on in Quebec right now? The strike against the tuitions hikes turned into a social crisis? Yep that’s us! I know there are some demonstrations around the world in support of the students so you might have heard about it. Some things that happened are really upsetting. If you want a Quebecer’s view on the crisis, you can ask me

;)

One-bite triple espresso brownies

One-bite Triple Espresso Brownies

Chocolate Espresso Brownies 
Adapted from Pink Parsley
Yield about 44 mini brownies

  • 7 oz bittersweet chocolate, chopped (I used 77% cocoa chocolate)
  • 8 Tbs unsalted butter, cut into quarters
  • 3 Tbs cocoa powder
  • 3 Tbs prepared espresso
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • Walnuts (optional)

Preheat oven to 350 degrees. Spray a mini-muffin pan with cooking spray.

On a double boiler, melt the chopped chocolates and the butter. Whisk in the cocoa.  Set aside to cool slightly.

In a medium bowl, whisk together the eggs, sugar, vanilla, espresso, and salt until well-combined.  4walnuts. Pour the batter into the prepared pan.

Bake 10 minutes, or until a toothpick comes out with just a few crumbs attached.  Cool on a wire rack to room temperature.

One-bite triple espresso brownies


Espresso Frosting
Adapted from Better Homes and Garden

  • 3 cups sifted powdered sugar
  • 1/4 cup butter, softened
  • 4 tablespoons prepared espresso (or 2 tablespoons boiling water with 2 tablespoons instant espresso powder)
  • 1/2 teaspoon vanilla

Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1/4 cup butter, 2 tablespoons boiling water, espresso and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Pipe a little frosting on each brownie.


Chocolate Glaze
Adapted from Pink Parsley

  • 1/2 cup semisweet chocolate chips
  • 2 Tbs butter or vegetable oil
  • 1 tsp prepared espresso

Melt the chocolate chips and butter on a double boiler.  Stir in the prepared espresso. Drizzle over brownies. Enjoy!

One-bite triple espresso brownies

Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Hey everyone!

Hope you are all doing well! I’ve been in cupcake-making mode for the last 2 weeks. We had the Cupcake Training Camp in Montreal and then my sister wanted cupcakes for her friend’s birthday. I’ll be posting on these different cupcakes, but first here is a delicious mocha cake you definitely want to try at home

;)

I saw this cake at a grocery store (looks a lot like this Sweetapolita’s cake) and wanted to try it ASAP! I’m a huge fan of coffee desserts even if I don’t drink coffee.

I wanted to find a cake recipe calling for sour cream because I had some left in the fridge. This cake was heaven : very moist and great texture for a layer cake. I’m giving you the recipes I used as well as 2 techniques/tutorial I followed to achieve it. My first layer cake didn’t look that great, this one is much much better!

Enjoy!

mocha-cake2

Chocolate Sour Cream Pound Cake
Adapted from How to cook a wolf

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
1/2 pound unsalted butter, softened
1 1/3 cups sugar
2 large eggs, at room temperature
One 8-ounce container (about 1 cup) sour cream
1 teaspoon vanilla
1 teaspoon prepared coffee

Preheat to 350 degrees.  Spray or grease a bread pan.

In a bowl, stir together the flour, cocoa, baking powder, baking soda and salt.

In a large bowl with an electric mixer, beat the butter and sugar together at medium speed. Beat in the eggs one at a time, beating until smooth after each addition. Reduce the mixer speed to low and beat in half the dry ingredients. Scrape. Beat in the sour cream, the vanilla and the coffee, scrape again, and then beat in the remainder of the dry ingredients.

Scrape the batter into the prepared pan. Bake for 1 hour, or until well risen and a toothpick inserted into the center of the cake emerges clean.

Cool the cake in the pan on a rack for 5 minutes and remove from pan. Let cool completely.

Espresso Swiss Meringue Buttercream

For the Swiss Meringue Buttercream I always use Sweetapolita’s recipe and I added about 6 tablespoon of cold espresso.


Chocolate Glaze
From Pastry Studio

3 oz bittersweet chocolate
1/2 C heavy cream
1/2 t vanilla

I took this recipe for the glaze but it turned out to be way too runny so I ended up adding a lot of chocolate chips. You may use this recipe instead : http://allrecipes.com//Recipe/chocolate-ganache/Detail.aspx

Once your cake is frosted, you can drizzle the glaze/ganache.


Techniques I used for the frosting

Crisp corners: http://cakecentral.com/tutorial/how-to-frost-a-square-cake

It worked amazingly well, may take longer if you have a little OCD, but anyway the result is very satisfying!

Frost the layers : http://www.youtube.com/watch?v=MjPPrBwj9YI piping the icing on the layers is way easier!

Good to know

  • You can cut the cake in as many layers as you want.
  • I did a crumb coating : a very thin layer of frosting which prevents the crumbs from getting in the frosting. Then, freeze the cake for about 10 minutes before frosting.

mocha-cake