Chocolate Waffle Cake

For those of you who like making chocolate cake, and making waffles, why not do something new and put them together?

waffle-cake-main

INGREDIENTS:

waffle cake ingredients.jpg

INGREDIENTS:

For the waffles: (makes 4-5 large Belgian waffles)

3 eggs

1 cup coconut milk

¾ cup warm coffee

½ cup chocolate chips, melted

½ cup vegetable oil

4 tablespoons sugar

1 ½ cups white whole wheat flour

1 cup all-purpose flour

½ cup cocoa powder

4 teaspoons baking powder

¼ teaspoon salt

¼ teaspoon vanilla

 

For Frosting:

1 cup chocolate chips (= 8oz baking chocolate)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

 

DIRECTIONS:

Prepare a large Belgian waffle iron according to manufacturer’s instructions.

This is the one I used: Cuisinart Belgian Waffle Maker

In a separate medium bowl, combine flours, 4 tablespoons sugar, cocoa, baking powder, and salt.

Dump eggs, coconut milk, oil, and vanilla, into a large bowl.

Dump the dry ingredients into the large bowl with wet ingredients, and mix until smooth and incorporated.

Heat the coffee up in a microwave-proof dish.

Dump in 1/2 cup chocolate chips.

Stir until melted and combined with coffee.

Pour chocolate/coffee mixture into batter.

Mix until combined.

Cook batter in waffle iron, according to instructions. (With my waffle iron I used the no. 3 setting)

You should turn out with 4-5 large waffles. Optionally, you can use a small portion of left over batter: pour the small portion of leftover batter into one corner of the waffle maker. You can use this for decoration on the top of the cake later.

Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.

Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted.

Place chocolate mixture in bowl in a ice bath, and stir until frosting hardens a bit. Take out of ice bath and whip with a beater until it is light and fluffy.

Don’t ice the waffles until they are completely cooled.

Place one waffle on a serving dish. Spread frosting thinly over it.

Place the second waffle down over, and spread frosting over that.

Do this with the rest of the waffles, spreading over the final part in a thin layer, not the sides.

Here’s where that extra optional waffle corner comes in: You can place it how you want to on the top of the cake on the icing. See picture.

Place in fridge for 15 minutes before serving.

NOTE:

There is not much icing for the waffles, which is why you should only do thin layers, and not over the sides. But if you want to, you can double the icing, and make it look more like a standard cake.

However, this look still looks good as you can see the sides of the waffles, and reduces sugar.

And that’s it! Thanks for reading, and be sure to also check out my original post of this recipe on instructables.

 


 

Chocolate Cake with Ganache Frosting

Finally, JUST a chocolate cake. A rich, plain old chocolate cake, using many of the same ingredients and techniques that are used in my instructables Raspberry Chocolate Cake and Harry Potter’s Birthday Cake

chocolate-cake-main

I learned a lot from Jen Wold’s Cake Decorating Class on Instructables, and really recommend it to any beginner cake makers (like me) who like to make cake, and want to learn how.

Ingredients:

(For Cake Batter, Makes three 6-inch round cakes)

1 ¾ cups all-purpose flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

 

(For Frosting)

1 ⅓ cup chocolate chips (a bit more than 8 oz of baking chocolate)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

 

DIRECTIONS:

Butter and flour three 6-inch cake pans, and preheat oven to 350 degrees.

If you only have two 6-inch cake pans, don’t worry. You can bake two cakes, then take them out, and use the same one to bake in again, with the reserved batter.

Over a saucepan filled a bit with simmering water, in a medium bowl, pour the hot coffee. Stir in chocolate chips and cocoa powder, and stir until chocolate is melted. Stir ½ cup of sugar until it is creamy and dissolved, a couple minutes. Mix oil in well. Remove from heat and set aside.

In a medium bowl, combine flour, salt, and baking soda.

To substitute buttermilk, if you don’t have it: in a measuring cup, add 1 tablespoon of vinegar. Fill the rest of the cup up with milk and let sit for a few minutes. Combine this, or buttermilk, in a medium bowl with vanilla.

In a stand mixer, whip all the eggs, and the remaining 1 ¼ cup of sugar on high for a few minutes, until fluffy and light. Stir in the chocolate mixture and softened butter until completely combined.

Add a bit of the flour mixture, and a bit of the buttermilk mixture alternately into the sugar mixture in the stand mixture, starting and ending with the flour mixture. Stir until combined, no more, no less.

Pour the batter in equal shares into the prepared cake pans, (if you only have two 6-inch pans, then pour 2/3 of the batter into the two of them, and reserve the other third for when the next pan is out of the oven).

Bake in preheated oven for at least 25 minutes, checking to see if done after 25 minute period. Doneness is reached when toothpick inserted in the middle comes out with only a few crumbs.

If you only had two 6-inch cake pans, now’s the time to bake that other cake real quick, and you’re done with the cakes!

When done, flip cakes over, still in their pans onto cooling rack, peel off the parchment paper. Then flip right side up on the racks and let cool completely before frosting, a couple hours. Then with a large serrated knife, level the tops of the cakes off, so you have a nice even surface, and a nice even cake, and not the Leaning Tower of Pisa.

Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.

Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted. Place chocolate mixture in bowl in a ice bath, and stir until frosting hardens a bit. Take out of ice bath and whip with a beater until it is light and fluffy.

Now’s the time to ‘decorate’ the cake, or just frost it. As I mentioned before, there is a great class on Instructables making a great cake, particularly the decorating. See that class here.

It was a really helpful class, and here’s my own instructions on how to ice the cake:

If you haven’t yet, level the rounded tops of the cake layers so that they are flat, with a knife.

Start with the first layer of cake.

Put some of the frosting on top of the center. With your knife angled outwards, turn the cake platter, and push the frosting gradually out, until there is a smooth circle of frosting on the top of the cake.

If you want to, as I did, you can smash some fruit like strawberries, or raspberries in between layers, as in picture.

Place the second layer on top of it. Repeat the process as described above.

Then put on the last layer of cake. Then ice the rest of the cake, sides, and top, making sure to reserve a good bit of icing for going over the cake again. The first layer you just put on is the ‘crumb’ layer, and after cooling it in the fridge for 20 minutes or so, you should have a nice solid cake to put the last layer of ganache on.

A cake frosting knife as shown in pic is very helpful in this situation. After applying the final layer of ganache, refrigerate for another 20 + minutes, and then take out of fridge.

Now, if you want to, you can do something extra that will probably make your cake look smoother and nicer.

Run your cake knife over really really hot water for about fifteen seconds, then quickly dry it with a paper towel, and run the hot knife smoothly over the cold ganache. Repeat this a few times until you have a smooth frosting.

Store in fridge, completely plastic wrapped to keep it from drying out.

Serve.

To see full step-by-step pictures for this recipe, go to my original post on instructables.

chocolate-cake-main-2

Lemon Cheesecake Muffins

The perfect variation on cheesecake–Lemon Cheesecake Muffins!

This was my first post I’ve ever uploaded to the web; see the original post here.

For years I have made my favorite recipe for cheesecake: Chantal’s New York Style Cheesecake, and have never been pushed to do something entirely original. But I got creative, and made this variation. Keeping in mind the basic makeup of cheesecake base, I made these delicious lemon Cheesecake Muffins.

lemon-cheesecake-muffins-main

Lemon zest is finely chopped in with the sugar, creating a vibrant lemon flavor, with some lemon juice in the wet ingredients. The lemon curd goes well on the top, completing the lemon flavor. This is a perfect party treat–though, be sure to make this recipe the day before you want to serve it; it spends alot of time chilling in the fridge. But it’s certainly worth it. And the best part–you get to whip this cheesecake mixture up in your blender!

Serves: 12

Ingredients:

Crust:
7 graham crackers

1 tablespoon of butter, melted (you can add more, if needed)

 

Filling:

2 (8oz) packages of cream cheese, softened

½ cup white sugar

two teaspoons lemon zest

⅛ cup milk

⅛ cup lemon juice

2 eggs

⅔ cup of sour cream

1 teaspoon vanilla extract

2 tablespoons all purpose flour

 

Topping:

Lemon Curd

 

Make sure that the cream cheese is softened completely to room temperature. An easy way to do this is to put it in the microwave on low power for a minute or so–depending on your microwave.

Lemon curd can be purchased at nearly any store. Or, you can make it yourself.

 

DIRECTIONS:

Preheat oven to 350 degrees

This recipe serves about 12; Place 12 muffin papers into your muffin tins.

The crust is the easiest part.

Add your graham crackers to the food processor, and blend until fine crumbs are all that remain. (you should crumble them up by hand a bit, beforehand, so it will blend up easier.)

Then add the melted butter, however much is needed to maintain a little shape with your crumbs. After this is completed, the simple mixture should look like the picture above.

Then press the mixture into the bottom of your muffin papers.

If you don’t have a lemon zester, you can always zest the lemons as shown in the picture. It’s a relatively easy way to go. After your whole lemon is zested, the amount of zest should be approximately two teaspoons worth.

Place zest and sugar in blender, and blend until zest blended finely in with sugar.

Pulse Cream Cheese into Sugar until smooth. DO NOT OVER-MIX THE WET INGREDIENTS.

Pour in Milk, the eggs, and the lemon juice. Remember, don’t over-mix; pulse until ingredients are just incorporated.

Add in the last 3 ingredients: Flour, vanilla, and sour cream. Again, blend until smooth, and just incorporated.

Carefully pour mixture into crusted muffin papers. This recipe makes about 12 muffins–an entire muffin tin.

Bake in preheated oven (350 degrees), for about 40 minutes, or until almost set, and just beginning to slightly brown. Do not over-bake.

Turn oven off and leave muffins, in a bit, to cool. Then put muffins in fridge to chill 6+ hours. (if you made your own lemon curd, be sure that’s chilling, too!)

NOTE: don’t worry if your muffins have a squishy weird texture, after you take them out of the oven. Once it cools in the fridge, it will taste and feel exactly how you want it: cheesecake!

When you’re ready to eat the chilled muffins, top with chilled lemon curd, and serve.

lemon-cheesecake-muffins-preplemon-cheesecake-muffins-main-2

 

Harry Potter’s Birthday Cake AS SEEN IN THE MOVIE

I made this cake to match the one in the movie: the one Hagrid gave Harry Potter for his birthday, in the first Harry Potter movie: The Sorcerer’s Stone.

harrys-birthday-cake-main

See the original cake from the movie: http://lovelace-media.imgix.net/uploads/1022/41bca…

Inside is a rich chocolate cake with chocolate frosting filling.

The top frosting is a normal buttercream frosting, died pink, and written on with green decorative icing.

harrys-birthday-cake-second-main

INGREDIENTS:

For Batter:

1 ¾ cups all-purpose flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

For Middle Frosting:

½ cup chocolate chips = 4oz baking chocolate

½ cup heavy cream

1 tablespoons butter

½ teaspoon vanilla extract

⅛ cup sugar

1 teaspoon corn syrup

 

For Pink Top Frosting:

¼ cup butter, softened

3 cups powdered sugar

¼ cup milk

¼ teaspoon vanilla

Red food coloring

Green Decorative Icing

DIRECTIONS:
Butter two 9 inch cake pans, then coat with flour. Tap out any excess flour.

Over a saucepan filled a bit with water, in a medium bowl, pour the hot coffee. Stir in chocolate chips and cocoa powder, and stir until chocolate is melted.

Stir ½ cup of sugar until it is creamy and dissolved, a couple minutes. Mix oil in well. Remove from heat and set aside.

In a medium bowl, combine flour, salt, and baking soda.

 

(To substitute buttermilk, if you don’t have it: in a measuring cup, add 1 tablespoon of vinegar. Fill the rest of the cup up with milk and let sit for a few minutes.)

Combine buttermilk in a medium bowl with vanilla.

In a stand mixer, whip all the eggs, and the remaining 1 ¼ cup of sugar on high for a few minutes, until fluffy and light.

Now preheat the oven to 350 degrees.

Stir in the chocolate mixture and softened butter until completely combined.

Add a bit of the flour mixture, and a bit of the buttermilk mixture alternately into the sugar mixture in the stand mixture, starting and ending with the flour mixture. Stir until combined, no more, no less.

Scrape the sides, and mix a little to make sure everything is combined.

Pour the batter in equal shares into the two prepared cake pans, and bake in preheated oven for at least 25 minutes, checking to see if done after a 25 – 30 minute period.

Doneness is reached when toothpick inserted in the middle comes out with only a few crumbs.

When done, flip cakes over, still in their pans onto cooling rack, peel off the parchment paper. Then flip right side up on the racks and let cool completely before frosting, a couple hours.

Level the tops of the cakes with a knife.

Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.

Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted.

Place chocolate mixture in bowl in a ice bath, and stir until frosting thickens and cools. Take out of ice bath and whip with a beater until it is light and fluffy.

Spread the recently whipped chocolate filling thickly onto the top of the bottom cake layer. Keep the frosting half an inch away from the sides.

Place the other half down on-top, and press firmly down. Place in fridge while you go on to the next step:

Place all Frosting Ingredients (softened butter, milk, vanilla, powdered sugar, and 3-4 drops red food coloring) into a tall small bowl, and whip until thick. I used about 3-4 drops of the red food coloring to turn it light/dark pink, but if it has not reached that shade as shown in the main picture, then you can put a few more drops in.

Spread a thin layer all around the cake first. This is called the crumb layer.

Place in the fridge at this point for twenty to thirty minutes.

Take out after duration, and coat with a thicker coating of the pink frosting.

You can get a tube of green decorative icing at a grocery store easily, they just are relatively expensive.

First, with a toothpick, sketch out the letters on the cake. Then carefully tube out the green stuff, drawing “HAPPEE BIRTHDAE HARRY” on the cake like so. (see picture).

Place in fridge until ready to serve.

 

____________________________________________________

 

For all step by step pictures, go see my original post of this recipe on instructables.

See a few of the pictures below:

icing-harrys-cake-1
middle frosting
icing-harrys-cake-2
top pink frosting
icing-harrys-cake-3
green words on-top