Category: Chocolate

Chocolate Biscoff® Cake

Posted on by Mari Vasseur

If you’re craving a rich, gooey piece of chocolate cake that’s so good you can’t stop eating it until you stuff yourself into a food coma, then this is the cake for you. The soft, moist chocolate cake is topped with a light silky Biscoff® mousse that’s so good, you may be tempted to eat it with a spoon straight out of the bowl. You can drizzle on the chocolate glaze or be like me and go all in by spreading the glaze all over the top. If you’re a true cookie butter fan, feel free to top your cake with more drizzles of Biscoff® and some Biscoff® cookies for crunch.

 

Chocolate Biscoff® Cake

Soft, moist single layer chocolate cake topped with light, silky Biscoff® mousse and rich chocolate glaze by Brownie Mischief
Print Recipe
Course Dessert
Servings 9

Ingredients
  

Chocolate Cake

  • 1 cup (128g) all purpose flour, sifted
  • ½ cup (45g) Dutch process unsweetened cocoa powder, sifted
  • 2 tablespoons (20g) corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • â…“ cup (66g) packed brown sugar
  • â…“ cup (74ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • â…” cup (150g) sour cream
  • â…” cup (156ml) hot coffee or espresso

Biscoff® Mousse

  • ½ cup (148g) Biscoff® creamy cookie butter spread
  • 2 tablespoons (28g) cream cheese, softened
  • ¾ cup (177ml) cold heavy whipping cream

Chocolate Glaze

  • 3 ounces (85g) semisweet chocolate, chopped
  • 4 ½ tablespoons (63g) unsalted butter, cubed
  • 1 ½ teaspoons corn syrup

Garnishes

  • Extra Biscoff® creamy cookie butter spread, melted slightly optional
  • 9 Biscoff® cookies optional

Instructions
 

Chocolate Cake

  • Preheat the oven to 350ºF (180ºC). Line a 9-inch square baking pan with parchment paper, leaving a couple of inches of overhang. (If you would like to serve the cake directly out of the pan, skip the parchment paper and grease the inside of the pan, then sprinkle with a mixture of equal parts flour and cocoa powder. Tap out the excess.)
  • In large bowl, whisk the flour, cocoa powder, cornstarch, baking powder, baking soda and salt together until well blended. Stir in the granulated sugar and brown sugar.
  • In a medium-sized bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream until smooth and well blended. Add this mixture to the dry ingredients and beat, with an electric mixer at medium speed, until combined. Gradually mix in the hot coffee and and beat until the batter is smooth.
  • Transfer the batter to the baking pan. Bake until a toothpick inserted into the center of the cake comes out mostly clean or with a few moist crumbs attached, about 18-25 minutes. Cool the cake in the pan for 15 minutes, then remove the cake and transfer it to a cooling rack.

Biscoff® Mousse

  • In a medium-sized bowl, beat the Biscoff® and cream cheese together until well blended. Do not over beat. Gradually beat in the heavy cream, stopping to scrape the sides of the bowl. Continue beating until the mixture is smooth, fluffy and reaches medium peaks, being careful not to over beat.

Chocolate Glaze

  • Melt the chocolate and butter together in a heat-safe bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until melted and smooth. Remove from heat and set aside to cool slightly.

Assembly

  • Spread the Biscoff® mousse over the top of the cake. Chill in the refrigerator for 20 minutes to set up the mousse. Meanwhile prepare the chocolate glaze. Spoon or drizzle the chocolate glaze over the top of the cake. Drizzle on melted cooke butter and add Biscoff® cookies if desired.
Keyword Biscoff®, cake, chocolate

Fudgy Chocolate Crumb Cake

Posted on by Mari Vasseur
Fudgy Chocolate Crumb Cake

This moist, fudgy chocolate cake with a generous amount of melt-in-your-mouth chocolate crumb topping and powdered sugar snow is perfect for frosty mornings with a cup of hot coffee or tea. It’s also perfect for a holiday breakfast or brunch served with fresh raspberries and/or raspberry sauce.*

Fudgy Chocolate Crumb Cake

Rich, moist, fudgy chocolate cake with melt-in-your mouth crumb topping and sprinkled with powdered sugar.
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 9 servings

Ingredients
  

Crumb Topping

  • 1 cup (128g) all purpose flour
  • â…“ cup (66g) packed brown sugar
  • 3 tablespoons (38g) granulated suger
  • 2 tablespoons (12g) Dutch process unsweetened dark cocoa powder
  • â…› teaspoon fine sea salt
  • 7 tablespoons (99g) cold, unsalted butter, cubed

Cake

  • 1 ¼ cups (160g) all purpose flour, sifted
  • 6 tablespoons (35g) Dutch process unsweetened dark cocoa powder, sifted
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • â…” cup (132g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (30ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons pure vanilla extract
  • â…” cup (150g) sour cream
  • â…” cup (118ml) hot coffee or espresso
  • â…“ cup (85g) semisweet mini chocolate chips
  • Powered sugar for sprinkling

Instructions
 

Crumb Topping

  • In a medium-size bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder and salt until well combined. Work the butter into the flour mixture with your fingertips until it looks like dirt, with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Cake

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square cake pan** with parchment paper, leaving a couple of inches of overhang to serve as handles to lift the cake out of the pan. If you want to serve the cake directly from the pan, you can skip the parchment paper and simply spray the pan with nonstick spray.
  • In a medium-size bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together until well combined.
  • In a large bowl, beat the butter, granulated sugar and brown sugar together, with an electric mixer at medium speed, until light and fluffy. Beat in the oil until combined. Beat in the egg, egg yolk, and vanilla in 3 separate additions, making sure each one is incorporated before adding the next.
  • On low speed, beat the flour mixture into the batter in 2 additions, alternating with half of the sour cream after each addition. Beat just until combined. Gradually beat in the hot coffee just until smooth and well combined. Fold in the mini chocolate chips.
  • Transfer the batter to the prepared cake pan. Top the batter evenly with the crumb topping. Bake until a toothpick inserted into the center of the cake comes with a few moist crumbs attached (not wet batter), about 28-37 minutes.
  • Cool the cake in the pan for 15 minutes, then remove the cake from the pan and continue cooling on a cooling rack. Sprinkle powdered sugar over the cooled cake.

Notes

*To find my raspberry sauce recipe, click here.
**To find my favorite 8-inch square cake pan, click here.
 
Keyword cake, chocolate, crumb

Chocolate Hazelnut Crunch Cake

Posted on by Mari Vasseur
Chocolate Hazelnut Crunch Cake

Baking is considered to be a form of therapy for many people, myself included. It can help relieve stress and help you refocus your mind. Using your senses in a positive way can increase endorphins and we’ve all heard about the way chocolate is known to improve your mood. This Chocolate Hazelnut Crunch Cake is the ultimate baking therapy. Chopping the hazelnut chocolates for this recipe is extremely satisfying. Spreading this luxurious buttercream is so therapeutic. Don’t you love cakes like this, where you can swirl the frosting to your heart’s content?

The contrasting textures of the silky, smooth Nutella buttercream and the crunchy chopped hazelnut chocolates are divine. This soft, moist cake already stands on it’s own, but all of these delicious elements combined take it over the top!

Chocolate Hazelnut Crunch Cake

Soft, moist chocolate sheet cake with silky Nutella buttercream, topped with chopped hazelnut chocolates and toasted hazelnuts
Print Recipe
Course Dessert
Servings 9 servings

Ingredients
  

Chocolate Cake

  • 1 cup (128g) all purpose flour, sifted
  • ½ cup (45g) Dutch process unsweetened cocoa powder, sifted
  • 2 tablespoons (20g) cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • â…“ cup (66g) packed brown sugar
  • â…“ cup (74ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • â…” cup (152g) sour cream
  • â…” cup (156ml) hot coffee or espresso

Nutella Swiss Meringue Buttercream

  • 4 large egg whites
  • â…” cup (132g) granulated sugar
  • 1 ½ cups (340g) unsalted butter cubed, room temperature
  • ½ teaspoon pure vanilla extract
  • â…› teaspoon fine sea salt
  • ½ cup (148g) Nutella or any hazelnut cocoa spread

Topping

  • 8 hazelnut chocolate candies, roughly chopped I used Ferrero Rocher
  • 2 tablespoons chopped toasted hazelnuts

Instructions
 

Chocolate Cake

  • Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well combined. Stir in the granulated sugar and brown sugar.
  • n a medium-size bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream. Add this mixture to the dry ingredients. Beat until combined, then gradually mix in the hot coffee until the batter is smooth. Transfer the batter to the baking pan.
  • Bake until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs attached, about 18-23 minutes. Cool in the pan for 10 minutes, then remove the cake and carefully transfer it to a cooling rack. Frost the cooled cake. Top with the chopped chocolates and hazelnuts right before serving.

Nutella Swiss Meringue Buttercream

  • Combine the egg whites and sugar in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk constantly until the sugar is dissolved reaches temperature of 160ºF (71°C)

  • Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Whisk on low speed until frothy, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and the mixture reaches room temperature.

  • Turn the mixer to medium-low speed. Add butter, a few pieces at a time, allowing the butter to fully incorporate before adding more. Turn the mixer up to medium speed. If the mixture looks curdled, keep mixing and it will correct itself. 

  • When the buttercream is smooth and well combined, switch to a paddle attachment. On low speed, mix in the vanilla extract, salt. Gradually mix in the Nutella. Continue mixing on low speed for a few minutes until smooth.


Notes

*To find my favorite 9-inch square baking pan, click here.
Keyword cake, chocolate

Chocolate Olive Oil Cakes

Posted on by Mari Vasseur
Chocolate Olive Oil Cakes

These soft, plush mini chocolate loaf cakes with a silky chocolate glaze are perfect for fairy picnics. They also make adorable Mother’s Day treats for moms who love chocolate. They’re easy to make and don’t require a mixer. I garnished them with edible pressed flowers for a magical finishing touch.

Chocolate Olive Oil Cakes

Chocolate olive oil mini loaf cakes with silky chocolate icing
Print Recipe
Course Dessert
Servings 8 mini loaf cakes

Ingredients
  

Chocolate Olive Oil Cakes

  • 1 cup (128g) all purpose flour, sifted
  • â…“ cup (30g) unsweetened Dutch process or dark cocoa powder, sifted
  • ¼ cup (28g) almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • â…” cup (133g) granulated sugar
  • â…“ cup (67g) packed brown sugar
  • ½ cup (111ml) olive oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) sour cream
  • ½ cup (118ml) whole milk

Chocolate Glaze

  • 6 tablespoons (85g) unsalted butter, cubed
  • 4 ounces (113g) semisweet or dark chocolate, chopped
  • 2 teaspoons corn syrup or honey
  • 24-30 small edible pressed flowers optional

Instructions
 

Chocolate Olive Oil Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour the cavities of an 8-serving mini loaf pan,** I use a mixture of equal parts flour and cocoa powder to flour them. It's also helpful to line the bottoms of the cavities with parchment paper. I used a pan with eight 2 1/4-inch by 3 1/2-inch cavities.
  • In a medium bowl, whisk together the flour, cocoa powder, almond flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, whisk together the sugar, brown sugar, oil, eggs and vanilla extract until smooth and well combined.
  • In a small bowl, whisk together the milk and sour cream.
  • Stir the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
  • Transfer the batter to the prepared pan, filling the cavities half full. Bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached, about 13-17 minutes. Be diligent and avoid over baking the cakes.
  • Cool the cakes in the pan for 7 minutes, then transfer to a cooling rack to cool.

Chocolate Glaze

  • Melt the butter, chocolate and corn syrup together in a large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and let cool slightly.
  • Spoon the glaze over the cooled cakes. When the glaze is almost set, garnish with edible pressed flowers if desired.

Notes

*  I use a microwave flower press to make edible pressed flowers quickly. To find it, click here.
**To find a mini loaf pan, click here.
Keyword cake, chocolate, olive oil

Chocolate Gingerbread

Posted on by Mari Vasseur
Chocolate Gingerbread

Chocolate gingerbread is gingerbread’s elegant sister. It has the warm spices we love in gingerbread combined with the earthy depth of chocolate. Topping this rich, tender loaf with silky cream cheese frosting is the best possible choice to take it over the top. It’s a lovely loaf to enjoy during the holiday season and beyond. Enjoy it with a hot drink for a cozy, comforting winter treat.

Make sure to check out my method for making sugared cranberries below. No raw eggs required!

Chocolate Gingerbread

Print Recipe
Course Dessert
Servings 1 loaf

Ingredients
  

Chocolate Gingerbread

  • 1 ¼ cups (156g) all purpose flour, sifted plus extra for dusting the pan
  • â…“ cup (28g) Dutch process unsweetened cocoa powder, sifted plus extra for dusting the pan
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • â…› teaspoon ground cloves
  • 1 cup (200g) packed dark brown sugar
  • ½ cup (115ml) vegetable oil or neutral oil of your choice
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) sour cream, room temperature
  • ½ cup (118ml) whole milk, room temperature

Cream Cheese Frosting

  • ¼ cup (57g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 cups (234g) powdered sugar, sifted
  • 2-3 tablespoons (30-45ml) whole milk, room temperature
  • ¼ teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Instructions
 

Chocolate Gingerbread

  • Preheat oven go 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease the insides and dust with a mixture of equal parts flour and cocoa powder.
  • In a medium-size bowl, whisk together the flour, cocoa powder, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves until well blended
  • In a large bowl, beat the brown sugar, oil, eggs and vanilla together until smooth.
  • In a small bowl, whisk together the sour cream and milk.
  • Add flour the mixture to the batter in two additions, alternating with the milk mixture, beating just until combined.
  • Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 38-45 minutes.
  • Cool the loaf in the pan for 10 minutes, then turn the loaf out onto a cooling rack to cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting

  • In a medium bowl, beat the butter and cream cheese together until smooth.
  • Add the powdered sugar, 2 tablespoons (30 ml) of milk, the vanilla and salt. Beat until smooth. Add additional milk, if needed, until your desired consistency is reached.

Notes

To make sugared cranberries and rosemary for garnish:  Mix 1 teaspoon of meringue powder* with 1 tablespoon of water. Place 1 cup of fresh cranberries in a bowl and coat them in the meringue powder mixture. Drain any excess liquid then coat the cranberries with granulated sugar.  Place them on a parchment lined baking sheet to dry at room temperature for at least 1 hour. Use the same method for sprigs of rosemary.
*To find meringue powder, click here.
Keyword cake, chocolate gingerbread

Flourless Chocolate Cake with Raspberry Sauce

Posted on by Mari Vasseur
Flourless Chocolate Cake with Raspberry Sauce

This cake story has a happy ending. Once, many years ago, someone gave my grandparents’ neighbor a flourless chocolate cake. The neighbor had a slice and couldn’t finish it because it was too rich. She brought the cake over to my grandparents and they each had a slice and couldn’t finish them, because they were too rich. I had a slice and I couldn’t finish mine either and, well…you can guess why. So my grandparents, not wanting to be wasteful, put the cake in the freezer and forgot about it for a very long time. Whenever I opened the freezer and saw it, I wondered why none of us could eat more than a few bites of that rich cake. Although I don’t know for sure, it was probably because the ratio of chocolate to butter was off. But I do know that serving it with something acidic, like berries or raspberry sauce, would have helped immensely.

The happy ending to this story is that this flourless chocolate cake was created to be enjoyed to the last bite. It’s decadent, but not overly rich. It has a good balance, not too sweet or too bitter. The raspberry sauce and fresh raspberries compliment it perfectly. This luscious cake is also delicious with strawberries or any combination of berries you like. It’s also delicious served with salted caramel sauce. I wish my grandparents were still around to give my version of a flourless chocolate cake a try. I think they would have loved this cake and finished every last bite!

Flourless Chocolate Cake with Raspberry Sauce

Print Recipe
Servings 8

Ingredients
  

Flourless Chocolate Cake

  • 8 ounces semisweet chocolate, chopped
  • 4 ounces bittersweet chocolate, chopped
  • 6 ounces unsalted butter, cubed
  • 6 large eggs, chalazae* removed
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • boiling water
  • powdered sugar for sprinkling
  • fresh raspberries for top
  • raspberry sauce (Recipe below)

Raspberry Sauce

  • 3 cups (12 ounces) fresh raspberries
  • 2 teaspoons lemon juice
  • 1/4-1/3 cup (1 3/4-2 3/8 ounces) sugar
  • 1 tablespoon water
  • 1 teaspoon cornstarch

Instructions
 

Flourless Chocolate Cake

  • Preheat oven to 325ºF. Line a 6-inch springform pan** with parchment paper. Spray the parchment paper with nonstick spray. Wrap the bottom two inches of the pan tightly with aluminum foil. Set pan in a baking pan.
  • Combine chocolate and butter in a large stainless steel bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove bowl from heat.
  • In a large bowl, beat eggs with an electric mixer until doubled in size, about 5 minutes. Beat in vanilla extract and salt.
  • With a large spatula, gently fold beaten eggs into chocolate mixture in three additions until no streaks of egg remain. Transfer batter to prepared pan. Smooth top of batter with a small offset spatula.
  • Pour 1 1/2 inches of boiling water into baking pan. Bake until top is set and internal temperature*** reaches 140ºF, about 28-37 minutes.
  • Remove cake pan from water bath. Cool to room temperature then cover and refrigerate for at least 4 hours (or up to overnight, but cake is best served the day it's made).
  • Remove cake from pan when chilled and set. Top with powdered sugar and fresh raspberries.
  • To serve, remove cake from refrigerator at least 30 minutes before serving and serve at room temperature for best texture. Serve with raspberry sauce.

Raspberry Sauce

  • Purée raspberries in blender or food processor. Pass purée through a fine mesh sieve**** to remove seeds.
  • In a small bowl, whisk together water and cornstarch.*****
  • In a small saucepan, heat raspberry purée with sugar and cornstarch slurry to a boil over medium heat. Turn heat down to low and simmer until slightly thickened, about 2-3 minutes.

Notes

*Chalazae are the opaque chords of egg white. Removing them is optional, but they do show up as white spots in the cake after baking.
**To find the 6-inch springform pan I used, click here.
***To find an instant read thermometer, click here.
****To find a fine mesh sieve, click here.
*****To find a mini whisk for whisking small amounts, click here.
Keyword cake, chocolate