If ever there’s ever a s’mores dessert on a menu, I’m quick to order it. We’ve ordered a slice of s’mores tart on two separate occasions recently. And on both occasions, I bookmarked the idea for later. But it was the time it took to make marshmallows that put a halt in my home-made idea. And then I found myself with a surplus of egg whites in the fridge, an unopened box of graham crackers, a brick of chocolate, an extra 20 minutes, and a better idea. Read more
When life gives you leftover ganache, you make truffles. Duh!
Earlier this week, I posted on chocolate ganache cupcakes. The original recipe was intended for a cake. But, last minute I decided to convert them into cupcakes. I’m really good at throwing myself for a loop. So I used a lifeline and phoned a friend, aka my sister. (We’re gonna own a bakery together one day; she just doesn’t know it yet.) After consulting with her, we decided it would be best to fill these suckers. Next thing you know, the cupcakes are filled, and I have a ton of ganache leftover. (In case you were worried, I tweaked the recipe for the cupcakes so that you wouldn’t have this same unfortunate problem.) Read more
This cake was supposed to be easy. I was going to brag about how fast I whipped it out. Ha Ha Ha. Oh the irony. One thing got in the way. That stupid virtue. You know the one. Patience. I’m scowling at the word as I type.
This recipe is easy. You just have to be patient. Don’t worry—I was impatient for you. I’ll let you know when you’re about to derail this simple recipe, making it complicated.
I really needed this cake to be simple. I got home from work at 5:30 pm, and had to be somewhere by 7:43 pm—leaving me a little over 2 hours to make a cake. Not bad. So while I made the cake, graduate school husband went to the grocery store to pick up the goods for the icing. Made the cake, no problem. I was home by 11 and ready to whip up a quick icing. In my defense, the word ‘icing’ was deceiving. Ganache would have been a better word choice. Needless to say, I exercised impatience. The icing wasn’t thickening as fast as I wanted to go to bed. So, I whipped up a meringue and added it to the icing thinking it would help it to stabilize. It was a runny mess. However, I proceeded to pour it all over the cake. What was I thinking? Meanwhile I looked at the remnants of the bowl with the orignal chocolate icing. Guess what. It had thickened up. In an abnormally calm manner, I directed graduate school husband to make another batch of ganache. He normally doesn’t involve himself in my baking adventures, but he was so helpful. I proceeded to scrape the cake of the runny chocolate mess. No lie, I wiped it down with a wet paper towel. We let the ganache set overnight and went to bed. 12:30pm. By morning, the ganache was perfect, so I re-iced the cake. Sprinkled with powdered sugar and shaved dark chocolate.
I was so thankful the cake was still salvageable. I’m not sure if this congrats sign ended up being for me or for my graduate school husband, although it was intended for him. He and his coworkers just finished up their practicum for the year and had a BBQ to celebrate/say goodbye. I’m going to miss those guys. They welcomed me into the group as if I were one of them. They gave me a nickname. They ate my food.
And they devoured this cake. Thank the Lord it turned out. I promise to be more virtuous.
Chocolate Chip Cake
recipe from United Cakes of America
1/4 c. milk
2 tsp. vanilla extract
2 c. AP unbleached flour
1 tsp. baking powder
1/2 tsp. sea salt
1/2 c. semi-sweet chocolate chips
10 tbsp. unsalted butter, room temp
1 1/4 c. sugar
3/4 c. lightly packed brown sugar
1 large egg
1 egg yolk
1. Preheat oven to 335° and place rack in middle position. Line the bottom of two 9-inch round pans with parchment paper.
2. Combine wet ingredients in a bowl. Combine dry ingredients, except the chocolate chips, in separate bowl. Set aside.
3. Using a spatula, toss 2 tablespoons of the wet ingredients with the chocolate chips in a small bowl. Add 1/4 cup of the dry ingredients. Toss again to coat evenly. This will keep the chocolate chips from sinking to the bottom of the cake.
4. Mix butter and sugars in the bowl of a standing mixer fitted with paddle attachment until well creamed, about 3 minutes.
5. Add egg and egg yolk one at a time.
6. Alternately add dry and wet mixtures about a quarter at a time without pausing between additions.
7. Removed the bowl and fold in the chocolate chips with a spatula. The dough will be thick—more like cookie dough than cake batter.
8. Divide dough into prepared pans. It will be too thick to fill the pan to the edges, but will spread under the heat of the oven. Bake for 30-35 minutes or until edges crown and surface is browned.
9. Cool the cakes in pans to room temperature, then invert them using a small offset spatula to release edges.
10. Make ganache. Spread thick layer between the two cakes. Dust the top with confectioners sugar. Shave dark chocolate and sprinkle on top.
1 c. heavy cream
1/4 c. sugar
1 stick unsalted butter, softened
10 oz. bittersweet chocolate
2 tsp. vanilla extract
dash of sea salt
1. In a saucepan over medium heat, bring cream and sugar to a light simmer, stirring occasionally. Place the butter, chocolate, vanilla, and sea salt in a large bowl.
2. Pour hot cream over ingredients in the bowl and let stand for a few minutes to melt the chocolate. Whisk until smooth and set aside to cool, but do not refrigerate. Here’s the part where you may derail if you neglect that virtue. Be patient. It will set up.
3. Once the icing has thickened, stir it with a flexible spatula to a spreadable consistency.
For a downloadable PDF of the cake banner and instructions, click here.