Advertisements
RSS Feed

Tag Archives: celebration

Tennessee Banana-Black Walnut Cake with Caramel Frosting

Posted on

We celebrated Father’s Day early this year!  OK, truth be told, I made this cake for Father’s Day five years ago.  This is probably the longest it’s ever taken me to blog a recipe, but with the Black Walnut Banana Bread recipe I shared earlier this week, I figured it was about time.

You know a cake is good when you can still remember the flavor five years after you ate it.  This cake is what turned me onto using black walnuts in banana bread – the pairing is ever so perfect.  And the caramel frosting just puts it over the top!  Enjoy it for Father’s Day, or Mother’s Day, or just because you really need this cake in your life. Because you do.

Tennessee Banana-Black Walnut Cake with Caramel Frosting

Printable recipe
Printable recipe with picture

Cake:
1/2 cup (3 1/4 oz) solid vegetable shortening
1 1/2 cups (10 1/2 oz) granulated sugar
2 eggs
2 large overripe bananas
1/4 cup (2 oz) buttermilk
1 teaspoon pure vanilla extract
2 cups (8 1/2 oz) all-purpose flour
1/2 teaspoon baking soda
1 cup (4 oz) chopped black walnuts

Frosting:
1/2 cup (1 stick) butter, softened
1 cup (7 1/2 oz) packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16 oz) box confectioner’s sugar
2 cups (8 oz) finely chopped black walnuts, for garnish (optional)

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.

For the cake: In a medium bowl, stir together flour and baking soda; set aside. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, mixing well after each addition. Mix in mashed bananas, buttermilk, and vanilla. Add flour mixture, mix until just combined. Stir in black walnuts.

Pour into prepared pans. Bake for 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely.

Meanwhile, prepare frosting. Melt butter in saucepan. Add brown sugar and cream. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners’ sugar until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Sandwich 2 layers of cake with icing. Ice the outside of the cake. Surround sides of cake with crushed black walnuts.

*Cook’s note: DO NOT substitute English walnuts for black walnuts.

Advertisements

Guiness & Bailey’s Chocolate-Caramel Cupcakes

Posted on

This seems to be happening to me more and more, the longer I blog: I either create a recipe out of my own head, or I see a blog with a recipe and I immediately think of a new direction I want to take it in.  I type out the recipe, including the measurements and steps.  Then, after I’ve made my new and improved recipe, I discover that someone else already did it.  Kinda takes the wind out of my sails!

This has happened twice just this week.  I typed up a recipe for banana bread (I always type up baking recipes before I actually go to town, since they require more precision than just throwing things in a pot and tasting as you go along) that I thought was pretty stinking original, but before I’d even made it, I found that same recipe, almost exactly with the same ingredients and measurements except for just a few things, on Steak & Potato Kinda Girl’s blog (it was a Joy the Baker recipe, though, from her new cookbook).  I kinda had a freak-out and changed my recipe just so I wouldn’t be a copycat, even if I did come up with it on my own.  (I really want the banana bread recipe I win with at the fair this year *knock on wood* to be my own creation.  I’m in the process of creating the BEST recipe (or discovering, if I must) so I can beat my baking nemesis–more about that here.)

Then I decided I was going to make some Guiness chocolate cupcakes for St. Patrick’s Day and came up with my own decadent recipe, using this cake recipe, and using inspiration from this cake to add in some caramel to compliment the Guiness, chocolate, & Bailey’s Irish Cream flavors.  Then I happened to stumble upon Annie’s Eats, who has a spookily similar recipe.  She’s got the Guinness cupcake, the Bailey’s ganache filling (sans caramel), and Bailey’s Irish Cream frosting.

How is this even possible?  Is this some weird phenomenon among food bloggers that we’ve read so many of each others blogs that we start thinking the same?  Or am I just a freak of nature?  (Don’t answer that.)  Well, whatever it is, I’m considering myself flattered to have come up with similar recipes as the likes of Joy & Annie, who I respect greatly.  Who knows, maybe I’m becoming one of these “great minds” that “think alike.” :)

Well, despite these cupcakes having doppelgangers in who-knows-what corners of the blogosphere, I’m pretty proud of them because, besides the cake recipe, they are my own creation.  They are very decadent, as I intended, and are tremendously delicious.

Now, I need to tell you that I absolutely detest beer (except in beer bread, of course), and Guinness is at the top of my hate list *shudder*, but it somehow works in the chocolate cupcakes.  Although I would definitely prefer a Guiness-free cupcake, the stout flavor does add depth to the chocolate, making it deeper and more sultry, with a slightly bitter edge.  The rich caramel ganache is thick and sweet, and the frosting is like a fluffy silken dream-both elements a perfectly sweet compliment to the dark chocolate cake, and in my opinion, absolutely required to balance the cupcake.  You get quite a heady feeling when taking a bite of these–although low in alcohol*, they are very “boozy” tasting (at least to my virgin palate), but not in an offensive way.  Still, I wouldn’t recommend you try serving these to your toddler.

*A last note to those worried about the alcohol content.  It bakes off from the cupcakes, leaving only the flavor behind, and the amount in the filling and frosting is not much more than you’d get from using vanilla.  So never fear, you will not get intoxicated from eating one of these, though I still consider them to be an adult treat.  To nix the alcohol completely, I believe you could use Irish Cream coffee creamer in place of the real Irish Cream in this recipe.   I hope you enjoy!

Note: I didn’t edit my photos, but this one is pretty washed out so I did try to darken it, but just couldn’t capture the true color so I apologize it does not represent the cupcakes accurately. The cake is much darker than this.  The other photos are pretty spot-on, even without editing.

Guiness & Bailey’s Chocolate-Caramel Cupcakes

Printable recipe
Printable recipe with picture

Guiness Chocolate Cupcakes:
1 ½ sticks unsalted butter (cold is fine)
¾ cup unsweetened cocoa
1 cup Guinness Extra Stout (cold is fine)
1 tablespoon vanilla extract
1 ½ cups granulated sugar
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 eggs

Bailey’s Chocolate-Caramel Filling:
½ cup semisweet chocolate chips
¼ cup caramel sauce, plus more for garnish (I used homemade)
1 tablespoon Bailey’s Irish Cream
½ cup powdered sugar, as needed

Bailey’s Irish Buttercream:
2 sticks unsalted butter, softened
1 lb. (4 cups) powdered sugar, sifted
3 tablespoons Bailey’s Irish Cream

Preheat oven to 350 degrees. Line two dozen cupcake tins with papers.

In a small saucepan, melt butter and whisk in the cocoa powder until smooth. Stir in the Guinness and vanilla extract and remove from heat.

While the Guinness mixture is cooling, whisk together the sugar, flour, baking soda, and salt. Pour the Guinness mixture onto the dry ingredients, then add the eggs and whisk until the batter is shiny and smooth, about a minute. Divide batter between cupcake tins, filling half full. Bake for 17-20 minutes, or until a tester comes out clean. Remove from pans to cool completely on a wire rack.

Meanwhile, make the filling. Combine the chocolate and caramel sauce in a microwave-safe bowl and heat on 50% power for 1 minute. Stir until the mixture is smooth and glossy, then stir in the Bailey’s Irish Cream. Set aside to cool and thicken.

Lastly, make the buttercream. Beat the butter until creamy, then add the sugar and Bailey’s. Beat on low until mixed, then increase speed to medium and beat until fluffy, light, and silky, about five minutes. Set aside.

Return to the filling, which should be room temperature by now. (If not, refrigerate for five minutes and stir, repeating until cooled completely.) Remove two tablespoons to a small bowl, then stir in powdered sugar ¼ cup at a time into the remaining filling, until the filling is your desired thickness.

Put the filling into a pastry bag fitted with a round tip or a squeeze bottle with a nozzle. Insert the tip into the top of each cupcake and squeeze briefly to fill, stopping once the top starts to rise. Once all are filled, pipe or spread the buttercream on top. Drizzle with the reserved filling and caramel sauce. Serve at room temperature. If making more than two days in advance, you can keep the cupcakes in the refrigerator and remove them two hours prior to serving.

Recipe source: cake recipe from Global Table Adventure, cupcakes inspired by Culinary Concoctions by Peabody, filling & frosting recipes and method by Veronica Miller

Andes Mint Cupcakes

Posted on

Guess what???  It’s Monday and I have the day off with my husband.  I’m SO excited!  Before I became permanent and my schedule changed, we had the weekends off together, but now we only get one day off together once every five weeks so it’s cause for celebration.  I’m going to relish it.

Speaking of my husband and celebrations, I made these cupcakes for his birthday in December, and everyone at the party fell in loveMel calls these “over-the-top” and I’d have to agree.  It starts with a moist, deep chocolate cupcake.  Then there’s the cool & creamy mint frosting.  Garnished with peppermint ganache and an Andes mint.  But there’s more to these cupcakes than what meets the eye, and my only regret is that I did not have the chance to snap a photo of the inside to show you they are also filled with the same peppermint ganache that is drizzled over the top.  Making them, you might say, over the top. :)

These would be great for your St. Patrick’s Day festivities!

Andes Mint Cupcakes

Printable recipe
Printable recipe with picture

1 recipe of your favorite chocolate cake*, baked into 24 cupcakes and cooled completely

Chocolate Mint Filling:
1 cup semisweet chocolate chips
6 tablespoons heavy cream
2 teaspoons peppermint extract
2/3 cup powdered sugar

Mint Buttercream:
1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
2 lbs. powdered sugar
1/2 cup heavy cream
1 teaspoons pure vanilla extract
2 teaspoons peppermint extract
Green food coloring

24 Andes mints for garnish

For the mint filling, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power. Stir. Repeat the process until the mixture is smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a disposable pastry bag fitted with a small round tip, or a squeeze bottle with a tip.

Insert the decorating tip or tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.  You can be pretty generous, squeezing until you see the top of the cupcake start to rise a little. Repeat with the remaining cupcakes.

For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.

Frost the cooled, filled cupcakes with frosting (using a large star tip, I used Wilton # 1M) or simply spread the frosting in a large dollop (again, you can be generous-there is plenty) with a butter knife or flat spatula. Garnish with a drizzle of leftover ganache (make sure the ganache is completely cool or it will melt the frosting when you drizzle it on top of the cupcake), and an unwrapped Andes mint.  Serve at room temperature.

*I used a devil’s food cake mix, but this is my favorite from-scratch chocolate cake recipe.

Recipe source: adapted from Mel’s Kitchen Cafe

***

I had to share a few more photos from his party, which was actually only half for his birthday (our preacher and his wife had a holiday dinner/birthday party combo).  One of the games we played was holding paper plates on top of our heads and trying to draw a picture of Dennis playing his guitar without looking.  You have no idea how difficult this is until you try to do it!  This is what I ended up with:

http://sphotos.xx.fbcdn.net/hphotos-ash4/s720x720/375983_10150501251206480_541706479_10934912_410175853_n.jpg

However, this is what his best friend, Jack, came up with:

http://sphotos.xx.fbcdn.net/hphotos-ash4/s720x720/386399_10150501252261480_541706479_10934919_836445075_n.jpg

Highly suspicious.

Here’s Dennis and Jack trying to look natural after I urged them to try embracing each other for a photo.  I don’t think this is natural for most men, but they pulled it off better than I expected. :)

http://sphotos.xx.fbcdn.net/hphotos-snc7/s720x720/384593_10150501252876480_541706479_10934928_1748743330_n.jpg

And here’s Dennis practicing his Kung Fu moves with our preacher’s bat’leth (a Klingon weapon…as in something a Trekkie would totally recognize but me, not so much) shortly before we left (and yes, this thing is super sharp and dangerous! Yet he was swinging it like the pro he is.):

http://sphotos.xx.fbcdn.net/hphotos-ash4/s720x720/382966_10150501256611480_541706479_10934943_332731381_n.jpg

Your Klingon Kung Fu is strong, honey.

***

Reminder: this is the last week to get your postcards out to Beverly! You can get the deets here if you missed the announcement: Operation Postcard for Beverly.

Dixie Pie


This is one of the pies my friend, Teri, and I made during our pie-palooza, which is why the pie pictured is so small.  We made each recipe into two small pies so each of us could have one to keep.

This pie was the most popular of the four we served before a Bible study at her house that night.  It was gone in a flash!  It’s similar to a pecan pie, but it has chocolate chips (or raisins, if you prefer) and coconut in it too, so it’s even richer.

Which brings me to the reason I’m sharing it with you now instead of back in July, when we made it.  Something this rich is what I deem a winter holiday dessert, and it certainly fits the bill!  It would be a great addition to your Thanksgiving and Christmas spreads.

*Note:  I cut this pie when it was still warm, hence the gooey runniness.  It will set up nicely if you give it time!

Dixie Pie

Printable recipe
Printable recipe with picture

1 9-inch pie crust
3/4 cup chocolate chips or raisins
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1-2 teaspoons cinnamon
1/2 cup chopped nuts
1/4 cup flaked coconut
Whipped cream, for serving

Bake pie crust at 450 degrees F for 10 minutes; remove to cool on a wire rack and reduce oven temperature to 350.

If using raisins, place in a saucepan, cover with water, and bring to a boil. Remove from heat and set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla, and cinnamon until smooth. Drain raisins. Stir Raisins, coconut, and nuts into creamed mixture ( mixture will appear curdled). Pour mixture into crust, and bake for 30-35 minutes or until set. Cool completely, ideally 6-8 hours to allow it to completely set up, before serving. Serve with whipped cream.

Recipe Source: adapted from Desserts In My Kitchen

Cinnamon Roll Pumpkin Sheet Cake

Posted on


I found this recipe on Picky Palate and saved it for Thanksgiving, but wanted to give it a trial run beforehand.  I do crazy things like enter pumpkin bread into state fair competitions without ever having made the recipe before or since, but I try not to pull surprises on my family.  I can deal with not winning a ribbon, but I have a reputation to uphold when it comes to loved ones! ;)

I ended up making this for the CFC bake sale at work and my co-workers raved!  After sampling a piece myself, I had decided it wasn’t that exciting and I wasn’t going to bring it to Thanksgiving dinner at my in-law’s, but after all the raving, I gave it a second chance and tried another piece.  Maybe it was the power of suggestion, or maybe my palate just wasn’t ready to handle cake for breakfast when I tried the first piece, but I enjoyed the second piece so well that I’m now reconsidering this for turkey day.

The cake is very, extremely, uber moist, and the swirls of cinnamon filling are very complimentary to the pure pumpkin flavor.  The color is a very nice orange, which I liked, and the simple glaze is a perfect compliment, really finishing off the “cinnamon roll” feel of the cake.  The size of the cake makes it great for a big family gathering because it can easily be cut into 24 slices or more, whereas a normal layer cake would only be 16 pieces at best.  It’s nice to have a “small dessert” option after filling up on turkey and stuffing!  Or, let’s be honest, so you can enjoy more than one dessert. :)

Cinnamon Roll Pumpkin Sheet Cake

Printable recipe
Printable recipe with picture

Cake
1 (18.25 oz) box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk (I used water)
1 (3.4 oz) box vanilla instant pudding mix
1/2 cup sour cream
1 (15 oz) can pumpkin

Cinnamon filling
1 stick (8 tablespoons) unsalted butter, melted
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon

Glaze
3/4 cups powdered sugar
1/2 cup heavy cream

Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray. Set aside.

Combine all cake ingredients in a large bowl and beat until well combined, about 2 minutes. Pour into prepared pan, spreading evenly.  Mix the filling ingredients together, then drizzle mixture evenly over cake.  Take a knife and run it through to swirl the filling into the batter.

Bake cake for 30-35 minutes, until cooked through and remove. Mix glaze ingredients until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares.  Store covered until ready to serve, refrigerating if not serving within the next day.

Recipe source: Picky Palate

Creamy Parmesan Spinach Dip


I’ve got a great dip to add to your New Year’s spread!  I saw this over at Gina’s Skinny Recipes and although I added a lot more sour cream, cheese, and mayonnaise to the dip, it still ends up being much lighter than regular creamy dips.  But who really cares about that, anyway?  If it goes on a cracker, my calorie concerns fly out the window and I eat half the batch.  I love dip!  And this one is no exception.

Creamy Parmesan Spinach Dip

Printable recipe
Printable recipe with picture

12 oz chopped frozen spinach, thawed
1 bunch scallions, chopped
½ cup Parmigiano Reggiano
1 (16 z) tub light sour cream
½ cup light mayonnaise
2 teaspoons sugar
½ teaspoon garlic powder
Fresh cracked pepper, to taste

Squeeze out as much water from the spinach as you can. Combine all ingredients in large bowl and stir until well mixed. If not serving immediately, remove from refrigerator 2 hours before serving.

*Veronica’s notes: all I could find is a 12 oz bag of spinach but I know most of you will only be able to find the 10 oz container.  No worries, just use that and leave everything else the same.  This dip will not suffer from being more creamy. :)

Recipe source: adapted from Gina’s Skinny Recipes.

THE Mocha Crunch Cake


Although I have made this recipe my own, I must give credit where it is due.  Early in my cake-making days, I purchased Rose Levy Beranbaum’s Cake Bible and used recipes out of it to make the first stages of this cake.  I’ve continually changed and evolved the recipe since then, and while I always ultimately preferred to use a Betty Crocker devil’s food cake mix rather than bake the cake from scratch, I have now found THE chocolate cake recipe that I actually prefer over the mix, and I have Mel of My Kitchen Cafe to thank for that.

Let’s talk about the current stage of this cake.  The cake itself is light, moist, deeply chocolatey.  An excellent crumb.  Really, the best texture I’ve ever gotten from a chocolate cake recipe, except for this one.  It’s perfect.  The cake is enveloped in a  buttercream that is deceptively light and almost mousse-like with a great balance of sweet coffee and chocolate flavor.  The flavor combined with the velvety smooth texture makes it so good that I have been known to scoop the leftover frosting into a bowl and eat it straight.  I chose to press chopped toffee into the sides of the cake because, to me, the flavor of toffee has always been a perfect compliment to chocolate and coffee, and it adds a nice contrast of texture to the bite.  Finally, I eventually began smothering the whole finished cake in ganache to make it more visually appealing and to intensify the chocolate flavor.  It is an immensely pleasurable treat that can be dangerous because it doesn’t feel fattening when it’s in your mouth and it’s easy to overindulge because it is so light.  Do not be decieved!  My thighs are a testament to the immense caloric level of each bite.

This cake is time consuming to prepare, but very much worth the effort, especially if you are making it for a birthday.  And fear not that the little ones won’t enjoy it.  My nephew has been devouring it since he was old enough to be allowed chocolate.  And one of the ladies present at a birthday party where it was served told me that her daughter hates chocolate and she ate an enormous piece all by herself.  I had to laugh, because that little girl is not the only one who has enjoyed the cake despite their aversions to aspects of it.

My Dad is a dessert hater.  Honestly, I don’t know how he could have spawned me, the Dessert Queen, but it doesn’t change the fact that he doesn’t have a sweet tooth.  But he loves this cake.  My youngest sister is a frosting hater.  She scrapes it off the cake.  When I make this one she gets excited if I put extra frosting in the middle.  And she licks the plate clean, frosting and all.  My middle sister is a cake hater, and really just a hater of all things not raw and rich in antioxidants.  But she scarfs this cake every time I make it and it is the only cake she will let me make for her birthday.  My husband?  A coffee hater.  An intense coffee hater.  And yet he perks up on the rare occasion I make a morning cup of Joe, hoping the smell means I’m making this cake.  My Mom likes everything I make, but this is her favorite cake and also the one she prefers on her birthday.  And not to toot my own horn or anything, but Michael Jackson left instructions in his will to be buried with three of these cakes.  Or at least, I think he would have if he’d ever tried one. :)

A friend recently told me that this cake would be one of the only things she thought she would miss in heaven.  Of course she said it to be funny since I doubt we’ll miss anything in heaven, but if were possible to miss something…I think I would miss it too.

THE Mocha Crunch Cake

Printable recipe

Printable recipe with picture

Cake
1 ¼ cups unsweetened cocoa powder
2 ½ cups all purpose flour
2 ½ cups sugar
2 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt

2 large eggs plus 1 large egg yolk
1 ¼ cups warm water
1 ¼ cups buttermilk
½ cup plus 2 tablespoons vegetable oil
1 ½ teaspoons pure vanilla extract

Mocha Buttercream

¼ cup Kahlua
1 tablespoon instant coffee crystals
10 oz semisweet chocolate
6 large egg yolks
¾ cup granulated sugar
½ cup corn syrup

1 lb (4 sticks) unsalted butter

Ganache
4 oz semisweet chocolate
½ cup heavy cream

Additional

1-1  ½ cups toffee bits
2 toffee candy bars (such as Heath)

Make the cake: Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven. Prepare two 9” round cake pans by cutting out a piece of parchment or wax paper to line the bottom of them. Grease the pans, place the parchment or wax paper in the bottoms and lightly grease again. Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes). Set the pans aside.

Sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed until smooth, about 3 minutes.

Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.  Trim the tops of the cake layers with a long serrated knife to make them level.

Make the buttercream: Put Kahlua in a microwave safe dish and heat until boiling.  Remove and add instant coffee.  Mixture will immediately boil up high and once it goes back down, gently stir it until the coffee is dissolved.  Set aside to come to room temperature.  Place the chocolate in a microwave-safe dish and heat for 30 seconds and stir.  Continue heating in 15-second intervals, stirring in between, until the chocolate is almost melted.  Stir and allow the residual heat to melt it completely.  Set aside and allow to come to room temperature.

Beat the egg yolks until light and mixer blades make tracks in them.  Spray a 1-cup glass measure with cooking spray and set beside the stove.  Combine sugar and corn syrup in a saucepan and cook over medium heat, stirring constantly, until it comes to a full rolling boil.  Immediately remove from heat and pour into the prepared measuring cup to stop the cooking.  While mixer is running, pour the syrup in a steady stream into the egg yolks, careful not to pour it onto the beaters.  Continue beating until mixture is room temperature.  Beat the butter in a small bowl until fluffy, then begin adding it to the egg mixture a tablespoon or two at a time, beating until incorporated after each addition.  Once the chocolate is cooled, turn the mixer back on and add the chocolate to the buttercream, beating until smooth.  Add the cooled Kahlua mixture and beat until uniform & smooth.

Make the ganache: Place the chocolate and cream in a microwave safe dish and heat for a minute; stir.  Continue heating in 15-30 second intervals until the chocolate emulsifies and the mixture is shiny, dark, uniform, and smooth.  Allow to come to room temperature.

Assemble: Place one cake layer on plate and spread about 1 cup of mocha buttercream over the top.  Put second cake layer on top and frost the top and sides with the remaining buttercream.  Take handfuls of toffee bits and press them into the sides of the cake.  Chop the candy bars into four pieces each and place with a pointed side up around the edge of the cake.  Slowly pour the cooled ganache over the top of the cake and use a spatula to spread to the edges so that it will ooze out between the candy bars and down the sides a little.  Sprinkle some toffee bits in the middle of the cake.  Serve at room temperature.

Veronica’s notes: As many people have had trouble with the cake batter overflowing the pans during baking, I recommend you do what I did and only fill your pans 1/2-2/3 full and use the extra batter for cupcakes.

Recipe by Veronica Miller, with help from this recipe, and The Cake Bible.

And now, a photographic timeline to show the evolution of the Mocha Crunch Cake.

1st stage: three layers of (from scratch) devil’s food cake with mocha frosting and chocolate curls.

https://i1.wp.com/a4.ec-images.myspacecdn.com/images01/95/f9cd0f2d1d22fe34c95e7de7b9c8609b/l.jpg

Stage 2: same as stage 1, except with toffee on the sides.

https://i0.wp.com/a1.ec-images.myspacecdn.com/images01/38/ac907196cb9ff40fb9a696bab3be4fca/l.jpg

Stage 3: using a cake mix and with much shorter layers to make the frosting to cake ratio more equal, as my sister likes it.  Mom wasn’t complaining! (On a side note, this is before I learned how to pipe roses and I was holding the tip upside down so the petals are backwards, which makes them look too fluffy–LOL!)

https://i2.wp.com/a1.ec-images.myspacecdn.com/images01/42/7494dfe1bcacea15227f7e59dd603eb1/l.jpg

https://i1.wp.com/a3.ec-images.myspacecdn.com/images01/8/32c4e9c0f2c65d00f1bc4cc169013511/l.jpg

https://i0.wp.com/a3.ec-images.myspacecdn.com/images01/54/3394fe553e4f8a1b0c76b7d1c1efaec8/l.jpg

Stage 4: toffee removed and baked in a sheet pan to turn into a baby shower cake.

https://i1.wp.com/a1.ec-images.myspacecdn.com/images02/112/aa921b50709e40e7a982e13f6bf80c84/l.jpg

Stage 5: a ganache drizzle is added.

https://i1.wp.com/a2.ec-images.myspacecdn.com/images02/10/96fffba6177c4c18b674f57653b3be75/l.jpg

Stage 6: no more pussyfooting around.  I slathered on a whole cup of ganache and embellished with candy bars!

And everyone rejoiced.  The end.

%d bloggers like this: