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Mocha-Frosted Kahlua Brownies


Happy Valentine’s Day!  Do you have any special plans?  Dennis and I are finishing up the first cycle in the 17 Day Diet, so our celebration is going to include some very healthy and delicious food, and NO SUGAR.  I know, right?  Yes, this is still Veronica’s Cornucopia, and yes, I just said I will not be eating sugar on Valentine’s Day, nor serving it to my Valentine.  What is the world coming to? ;)

Well, despite us not partaking of any sugar (don’t worry, I do have a stevia-sweetened chocolate treat planned, so we will not be totally deprived), I do have a fabulous sugary treat to share today.  I know I’m sharing it a bit late for you to actually make it for the holiday, but I can’t just post another soup recipe–that is just way too unromantic, right?  Nope, it’s gotta be chocolate today.

I’ve been making this recipe for years, and in fact, have posted it on my blog before along with two other brownie recipes, but despite the number of times I’ve made it, I never had a decent picture until now.  (The brownies always disappeared before I got a chance to give them a photo shoot!)  And now that I do, I’m giving these brownies the individual post they deserve.

This is my own creation that I first started making when my sister opened her shop in 2008.  I used to sell my baked goods there in the beginning and these babies were best sellers.  It didn’t matter what other delicious treats I brought along with them, these always went first.  They are oh-so mocha-licious, over-the-top, decadent, rich treats.  Apparently you don’t even have to like coffee to love these, because my husband, who shivers at the mention of coffee, goes crazy for these brownies.  But if you do like coffee, and chocolate, and like them together, oh boy you gotta make these. Just do it.

Mocha-Frosted Kahlua Brownies

Printable recipe
Printable recipe with picture

Brownies
1 box fudge brownie mix
2 eggs
1 stick (1/2 cup) butter, melted
1/4 cup Kahlua (I make my own with this recipe)

Frosting
2 tablespoons Kahlua
1 tablespoon instant coffee crystals
1 cup semi-sweet chocolate chips
2 sticks (1 cup) butter, softened

Ganache
1/4 cup heavy cream
2 ounces semisweet chocolate chips

Make the brownies: mix up everything, spread in a 9×13 pan (grease the bottom only) and bake at 350 for however long the box says. Don’t overbake unless you like dry brownies. Cool COMPLETELY before frosting.

Make the frosting: Microwave the Kahlua for 30 seconds or until boiling (I use a glass 1-cup measuring cup and fill it 1/2 way to the 1/4 cup line). Stir in the instant coffee until dissolved, and place in the freezer to cool. Melt the chocolate in the microwave for 1 minute, stir and then give it another 30 seconds, stirring again. It should be melted but if not, continue this cycle in 30 second intervals.  Be careful not to overheat it.  Once smooth, set aside to cool. Cream the butter then beat in the cooled chocolate. Last, add the coffee mixture and beat it until everything is incorporated, scraping down sides of bowl. Spread over the cooled brownies.

Make the ganache: place the chocolate and heavy cream in a small microwave-safe bowl. Heat for 1 minute at 50% power and stir. The mixture should turn dark and shiny but you will probably need to return the bowl to the microwave for another 5-10 seconds or more to get it fully melted together. Be careful not to overheat, just warm it enough to get the chocolate and cream to emulsify completely.  If your mixture is warm to the touch, allow to cool to room temperature and then drizzle over the top of the brownies before cutting and serving.

Chocolate Decadence


This is a dessert served on the Carnival Cruise ships (or at least it used to be in the late 90s), which I have made several times for my Mother as her birthday cake.  It is one of her favorite cakes, right up there with THE Mocha Crunch Cake, and just as rich…and decadent.  They aren’t kidding when they named this dessert, it really is chocolate decadence.  No better way to describe it.

I originally made this according to their recipe, which is actually broken up into parts, referring to basic recipes in the “Chef’s Notes” in the back of the Carnival Creations cookbook for everything but the mousse layer.  The cake consists of four recipes all combined to make one dessert: the cake layer, the mousse layer, the thin ganache layer, and the strawberry sauce.  I felt that the chocolate sponge cake they used was much too dry for the dessert, and lacked in chocolate flavor since it contained only a few tablespoons of the good stuff.  So I replaced it with my own simple one-bowl deep chocolate cake layer and was pleased with the result.  It’s my first attempt at my own cake recipe and while it’s probably not perfect, it was perfect for this dessert.  Moist, rich and fudgy, nicely complementing the rich rum-infused chocolate mousse.

I stuck with the recipe for the mousse, as that was always lovely and really is the star of the dessert.  It firms up in the fridge and when you take a bite, it’s akin to eating a lightly textured truffle with cake underneath.  Superb.  My middle sister says it almost seems like you’re eating candy rather than cake but I say…it’s the best of both worlds!

When it came to the ganache layer, I considered making a real ganache, using heavy cream, but realized that since this dessert is served from the refrigerator and real ganache gets rock hard when chilled, it would be prudent to stick with this thinner ganache (or what I’ll now call a chocolate sauce) which thickens a little in the fridge but it still nice and soft when you cut into it.

As for the strawberry sauce, their recipe doesn’t make nearly enough (individual tastes may vary, but my family enjoyed having a large puddle of sauce on their plate beneath the small slices I served.  Although the cake is wonderful alone, every bite seems improved when accompanied by a good dose of strawberry sauce!) and I wanted to use a bag of frozen strawberries I had in the freezer rather than buy fresh out of season, so I made my own recipe.  You can use any recipe you like for the sauce, but if you want to use mine, you can click the link to it below.

This cake went over very well with my family.  Although my Mom has always liked it, even in the days when I made it with the dry sponge cake underneath, the rest of my family never got very excited about it until I replaced the cake this time.  Apparently that was the only change it needed, besides the increased amount of sauce.  My little sister usually prefers citrus cakes (preferably unfrosted), but she proclaimed this “the best chocolate cake I’ve ever had.”  I have to admit, I felt a little piqued at this since her devotion previously belonged to my beloved Mocha Crunch Cake, the cake I prize most…but I got over it because ultimately she still giving high praise to something I created.  I’ll take it. :)

The recipe is a bit time-consuming since there are so many parts, but you can pace yourself and make the sauce several days in advance, the cake the day before (wrapping it in plastic wrap and refrigerating in the mean time), and since the cake needs to sit in the fridge overnight after you make the mousse and place the cake on top (which will later be flipped over), you can wait until the next day to make the ganache if you want.  Take it little by little and it won’t seem so overwhelming.

I hope you give this one a try for a special occasion–it is worth the effort and sure to impress!

Chocolate Decadence

Printable recipe
Printable recipe with picture

Cake
1 cup all-purpose flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup milk (I used coconut milk beverage)
¼ cup vegetable or canola oil
¼ cup warm water
1 egg
1 teaspoon vanilla

Mousse
1 lb. semisweet chocolate, chopped
2 tablespoons heavy whipping cream
6 tablespoons unsalted butter, softened
¼ cup Myers rum
6 egg yolks
½ cup granulated sugar
1 ½ cups heavy whipping cream

Chocolate Sauce
1/3 cup whole milk
3 ounces semisweet chocolate, chopped (about 1/2 cup chips)
1 teaspoon butter, softened

For serving:
Strawberry Sauce
Whipped Cream

Make the cake: Sift dry ingredients into a bowl, stir, and then add the remaining ingredients. Beat with a whisk until smooth, scraping down bowl. Pour into a greased and floured round 8” pan. Bake at 350 for 40 minutes or until tester inserted in center comes out clean or with a few moist crumbs. Cool five minutes on rack in pan, then remove from pan to cool completely, about 1-2 hours.

Make the mousse*: gently melt semisweet chocolate in a double boiler or microwave; stir in whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Line an 8” round baking pan with enough plastic wrap that it comes over the sides; spread mousse into pan. Place cake top side down on top of the mousse and press down to make sure that every part of the cake is in contact with the mousse and that the top is flat. Cover with plastic wrap and refrigerate overnight.

Make the chocolate sauce: Place the chocolate in a food processor or blender. Heat the milk until steaming hot, then turn on the food processor and, while running, pour the hot milk through the feed tube. Blend until smooth and allow to cool.

To serve: Place cake plate upside down on top of the cake, then flip over. Lift the cake pan off the cake (you may have to wiggle it or have someone hold down on the plastic wrap “handles” while you lift the pan).  Remove plastic wrap; spread chocolate sauce over the top and refrigerate for at least ten minutes. Cut into 16 slices; serve with a dollop of whipped cream and strawberry sauce.

*Veronica’s note: I only make this cake once every three or so years, so I can’t recall my previous experiences with the mousse very well, but this time I had problems with the mixture wanting to get too thick every time I let it sit so I could beat eggs or beat whipped cream. To soften it back up before adding those elements, I just rebeat it with the same hand-held mixer I had just used on the eggs or whipped cream, then folded them in. I’m not sure if this is usual or if I overheated my chocolate (which can make chocolate thicker if it doesn’t altogether seize up) so I wanted to mention it just in case others had this difficulty. It is surmountable so do not despair! :)

Per serving (without sauce or whipped cream): 473 calories; 30.5 g fat; 50.5 g carb; 3.2 g fiber; 5 g protein

2 tablespoons strawberry sauce: 42 calories; 0 g fat; 11 g carb; .6 g fiber; .1 g protein

Recipe source: cake and strawberry sauce recipes by Veronica Miller; mousse recipe, dessert concept, and chocolate sauce adapted from Carnival Creations.

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