Showing posts with label cocoa. Show all posts
Showing posts with label cocoa. Show all posts

Friday, September 6, 2013

Triple Chocolate Mini Bundts for #Bundtamonth

How does one celebrate the one-year birthday of the Bundt-a-Month challenge?  Well, by baking more Bundts, of course.  My daughter and I were discussing this month’s “fancy” theme for this first anniversary, and she suggested that I didn’t need a fancy Bundt at all, just stick a flowering plant in it!   After all, that was good enough for an engagement celebration on My Big Fat Greek Wedding

Anybody else LOVE that movie?  I could watch it over and over.  Just as funny each time.

While I acknowledged the truth in that, I wanted to make something pretty, something special.  So it had to be chocolate.  Dark chocolate.  And white chocolate.  And with silver balls.  Because those have always said PARTY to me, even if they do want to break your teeth.  They are like sprinkles for grownups.

When it came time for decorating, I couldn’t decide on a pattern so I just went a little crazy, drizzling on both chocolates and having a wild time.  I don't know when to stop, but more is more, right?  No two little Bundts are alike, but they sure looked pretty all together.  Like I imagine a dessert table set out with all the BundtaMonth Bundts would look, if we could ever get them all in one place.  Maybe for the second anniversary?   Make sure you scroll all the way to the bottom to see what my fellow bloggers have baked for you, along with our hosts, Anuradha from Baker Street and Lora from Cake Duchess.

The batter for these little cakes is slightly adapted from Molly Wizenburg’s recipe for Chocolate Cupcakes in her fabulous book, A Homemade Life.

For the cakes:
2 oz or 55g dark chocolate
1/2 cup or 120ml hot brewed coffee
1 cup or 225g sugar
3/4 cup flour plus 1 tablespoon for preparing pan
1/2 cup or about 40g unsweetened cocoa powder, plus 1 tablespoon for preparing pan
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup or 60ml canola oil
1/2 cup or 125g well stirred plain yogurt
1/4 teaspoon vanilla extract

For decoration:
8 oz or 230g semi-sweet chocolate
4 oz or 115g white chocolate
1 tablespoon (or more!) dragees or little silver balls

Preheat oven to 325°F or °C.  Prepare your mini Bundt pan by spraying it liberally with non-stick spray or generously buttering it.  Put one tablespoon each of flour and cocoa powder in a sieve or sifter and sprinkle all over the pan, tipping it this way and that to make sure that all the insides of the little cups are covered.  Bang the pan gently on the cabinet and dump the excess out into your sink.  Set aside.

Chop the chocolate for the cake into small pieces and put it into the measuring cup with hot coffee.  Stir occasionally until the chocolate is completely melted.

Into a medium bowl, sift the cocoa, baking soda, baking powder and salt.  Whisk in the sugar and flour.   Set aside.

For the best batter, electric beaters or a stand mixer with the K-beater in place is essential here.  In a large bowl, beat your egg on medium for a minute or two or until it becomes pale yellow.  Add in the oil, yogurt and vanilla, once again, beating well.

Gradually pour in the melted chocolate/coffee mixture and beat to thoroughly combine.

Add the dry ingredients all at once.  Beat on low speed until the batter is just combined.

Scrape down the sides and bottom to make sure all the flour is incorporated.

Divide your batter between the cups of your prepared mini Bundt pan, but don’t fill them more than two-thirds full.  If you have a little batter left over, it’s better to make a couple of extra cupcakes instead.  Your tasters will be happy.

Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.  Meanwhile, let your helper clean out the yogurt pot before recycling.

Cool your mini Bundts in the pan for about 10 minutes, then place a wire rack on top of the pan and carefully invert the pan and rack so that the little cakes can fall out.  If any don’t fall out, loosen them gently with a knife or toothpick and remove them one by one.

Allow the little cakes to cool completely before topping with melted chocolate.

For the decoration, break up your dark and white chocolate into smaller blocks (or chop if you need to) and put each kind in a separate microwave-proof bowl.  Zap them one at a time on high for 10-15 seconds, then stir and repeat until both of the chocolates are pourable.

You can drizzle these over the mini Bundts with a small spoon but I prefer to put the melted chocolate into cake decorating bags with small tips (Wilton no. 3, 4 or 5) for better control.

Have fun drizzling on the dark chocolate, followed by swirls of the white chocolate.  Sprinkle a few silver dragees in the middle to complete the festive party look.



Here’s how you can be a part of Bundt-a-Month:

Simple rule: Bake us a fancy Bundt.
Post it before September 30, 2013.
Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Chocolate Bundt)
Add your entry to the Linky tool below.

Link back to our announcement posts–and be sure to check out everyone else’s Bundt cakes if you are looking for fancy inspiration:

Even more Bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous Bundt cakes.  Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Since these are fancy little triple chocolate Bundt cakes, I am also submitting them to this month's We Should Cocoa anniversary challenge to create a show stopper, hosted by Choclette of Chocolate Log Blog. 

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Sunday, April 21, 2013

Brigadeiros for #SundaySupper

This week, #SundaySupper is celebrating celebrating.  What I mean is, we are sharing recipes that are perfect for showers.  Baby showers, bridal showers or whatever lovely gathering you are planning this month.  Our host is Brandie from Home Cooking Memories, so I think she will appreciate that I reached back to one of my favorite times to share this party favorite. 

Brigadeiros are an easy sweet treat that make an essential appearance at every celebration in Brazil.  We lived there for almost six years when our daughters were little.  In fact, both of them started school (a couple of years apart, of course) at the Omega School, which was a few blocks from our house, in the small neighborhood of MacaĆ© called Vivendas da Lagoa.  It was a tiny operation with fewer than 30 students ranging from the three-year-olds to one sixth grader, with most children falling on the younger end of the chart.  Enrollment was so small most years that when one child celebrated a birthday, the whole crowd was invited. The best part was that they all played well together, regardless of age or grade level.  We missed that interaction later, in bigger schools. 

In those days, MacaĆ© was a small oilfield town, short on amenities.  (I’ve been told it has progressed greatly since then, although I haven’t been back.)  Grocery shopping was limited and it was a challenge to do it all in one day, especially with at least one small child in tow.  Chicken was only purchased at the chicken shop, beef, pork and sausages at the butcher. If you wanted fresh vegetables, the best place was Hortifruti, the covered market.  Fresh milk was in limited supply so we bought UHT (ultra high temperature) milk that came in Tetrapaks.  For cheese, there were a couple of places you might get lucky, just don’t expect anything fancy.  But one thing that every shop had, even the little corner store in our neighborhood, were cans of the sweet sticky paste used for making brigadeiros.  When we left Brazil (and the supply I had brought in our shipment was exhausted) we had to learn how to make them without it.  Because, as I am sure you will agree once you try one, life is too short to go without brigadeiros. Fortunately, it isn’t that hard since you start with sticky condensed milk, available everywhere. 

3 tablespoons unsweetened cocoa 
1 tablespoon butter plus a little extra for buttering your hands when you are rolling the little balls 
1 (14 ounce or 397g) can sweetened condensed milk (not evaporated milk) 
10.5 oz or 298g packet chocolate rice or sprinkles (You may not use them all.)
60-70 tiny paper muffin liners

In a medium saucepan over medium heat, pour in the condensed milk, then sift in the cocoa and add in the butter.

Cook over a medium heat, stirring gently to make sure it is well combined.

Keep stirring and cooking until it is quite thick, about 10-15 minutes.

Remove from the heat and let rest until cool enough to handle.  It will stiffen up even more as it cools. 

Put your chocolate sprinkles in a small bowl or other deep container. 

Rub a little butter into both of your palms.  Using a small spoon, scoop up a little of the sweet paste and roll it into small balls between your palms.

Use one spoon to scrape it off into your buttered palm. 

Roll it between your buttered palms to get a smooth ball. 

Drop it gently into the small bowl of chocolate sprinkles and roll it around until coated. Place each covered ball in a paper muffin liner. Place on a serving tray.

Continue until all the paste is finished.  Keep in a cool, dry place until ready to serve.

Do not share these with your helper, not matter how much he begs.  Chokit, noooo!

These little balls of sticky chocolatey caramel awesomeness are perfect for any party!  Invite the whole crowd and see if they can play nice.


And while you are at it, why not make a couple of special dishes from the rest of the #SundaySupper line up of April Shower recipes? 

 Sunday Supper Movement

Starters, Appetizers & Snacks
Soups, Salads & Sandwiches
Main Dishes
Cookies, Brownies & Dessert Bars
Sweet Treats
Drink Recipes

Join our #SundaySupper Chat! One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

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Friday, February 1, 2013

Deep Chocolate Be Mine Bundt for #BundtaMonth

This one is for all of you folks who don’t have a Bundt pan.  Since this is the month of love and Valentines’ Day, I wanted to show you how you could get on the Bundt love train, without an actual Bundt pan.  I’ll be honest, this was an experiment but I am delighted to say it worked beautifully and you can now go forth and create Bundts in confidence.

The BundtaMonth theme for February is, of course, chocolate.  How could it be anything but?


Since it's the month of love and all, I chose to experiment using my heart pan because nothing says I love you like chocolate in the shape of a heart, am I right?  I followed these directions over on ehow with the addition of pie weights wrapped in parchment paper in the middle of my well-buttered ramekin.  I figured the weights would help hold the ramekin down in the batter and the parchment was insurance against the possibility of ruining my pie beads if the molten batter did flow over into the ramekin.  I’ve got photos below, so scroll on down to see how it worked.

For the cake:
1/2 cup or 115g unsalted butter, plus more to butter the pan and the ramekin
1/3 cup or 30g cocoa powder
1/2 teaspoon salt
1 cup or 125g flour, plus more for coating the buttered pan and ramekin
1 cup or 225g sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs
1/4 cup or 60ml sour cream
1 teaspoon pure vanilla extract

For the Bundt filling and decorating:
1 cup whipping cream
Small container (about 4 1/2 oz or 125g) of raspberries or other pretty red berries.  Yes, red.  Don’t argue.

Preheat your oven to 350°F or 180°C.

Butter the inside of your pan and the outside of the ramekin, thoroughly.  Now flour the inside of the pan and the outside of the ramekin.  If you are using a silicon pan, put it in the center of a metal cookie sheet.  Put the ramekin in the center of your pan.  Wrap your pie weights or some dried beans in a piece of parchment paper and tuck them into the ramekin.  Your makeshift Bundt pan is now ready for business.

In a microwavable glass bowl, add a half cup or 120ml of water to the salt and butter and sift in the cocoa powder.

Microwave for 20 or 30 seconds at a time, whisking in between, until the butter is melted and the cocoa has been incorporated.  Set aside.

In a larger bowl, mix together your flour, sugar and baking powder and baking soda.  Pour in the melted butter mixture and whisk until completely blended.  It will be very thick and look more like brownie batter at this point.

Add the eggs, one at a time, whisking until completely blended before adding the second egg.

Whisk in the sour cream and vanilla until smooth.

Pour your batter into the prepared pan and bake 30-35 minutes or until a toothpick inserted into the cake comes out clean.

Remove the parchment with the pie weights and let the cake cool in the pan for 15 minutes.  Run a toothpick around the edge of the ramekin to loosen it.   Carefully lift the ramekin out of the hole.  Invert the cake on your baking tray and then turn it right side up again on your serving plate to decorate.

And, yeah, I know it's not all rounded and Bundt-like except for the hole but next time I am going to be more brave and try a deeper pan and more batter with a small metal mixing bowl in the middle to see how that works.

When the cake is completely cool, whip one cup of cream to stiff peaks.  Pile the cream in the hole of the cake and decorate with fresh red berries.  Serve each piece with some of the cream and a few of the berries.

Happy February and enjoy!

Have a look at all the other lovely chocolate Bundts we’ve baked for February below!   And here are just a few simple rules for joining up:

- Simple rule: Use chocolate - and bake us a Bundt for February
- Post it before February 28, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts.

Chocolate Berry Bundt Cake by Heather from Hezzi D's Books and Cooks
Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry
Chocolate Espresso Bundt Cake by Holly from A Baker’s House
Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
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