Decadent Chocolate Cake

Decadent Chocolate Cake anyone? How about with some ridiculously rich and creamy Chocolate Fudge Frosting?!

Yeah… THAT is what I thought!

First of all, I am constantly trying to master the moist chocolate cake. It seems so simple, and we all know it is delicious. But how do we do it? How do we create this Great White Buffalo of cakes? I am here to save you all from dry, yet sometimes tasty, chocolate cakes. I have found a combination of ingredients that finally, after years, has given me what I want…. and need! ūüėČ

Topped with my Chocolate Fudge Frosting, this cake is to die for. I honestly meant to share it with my friend Jessica, and with the people I clean for…. but honestly…. I felt like that guy in the Hobbit who finds that ring…. (clearly not my realm). I was Bilbo and the cake was the Ring. Let it be known, I do like to share…. but every so often¬†a gem is born in this old kitchen of mine, and I get all Queen of the Castle-ish. I can’t help it, blame my mother.

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So, here is what you will need…

Chocolate Cake

  • 2 C. All Purpose Flour
  • 2 C. Granulated Sugar
  • 3/4 C. + 2 Tbsp. Dark Cocoa, it is so important to use good quality cocoa for this recipe
  • 2 tsp. baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 C. Milk, I like using Whole Milk for this one
  • 1/2 C. Vegetable Oil
  • 2 Eggs
  • 1 Tbsp. Vanilla Extract
  • 1 C. Boiling Water

Chocolate Fudge Frosting

  • 1 1/3 C. Heavy Cream
  • 1 1/2 C. Sugar
  • 1 stick butter¬†(4 oz)¬†+ 2 Tbsp
  • 6 oz. German Bakers chocolate, again good quality
  • 2 tsp. Vanilla Extract
  • a pinch or two of Salt

Here was my process…

Cake

  1. Preheat oven to 350 degrees F and prepare a 9×13″ pan, or two 9″ round pans by greasing and dusting with flour.
  2. In the bowl of your stand up mixer combine flour, sugar, cocoa, baking powder, baking soda and salt. Mix on low for about 30 seconds just until combined.
  3. Add milk, vegetable oil, eggs and vanilla. Mix on medium speed until batter is smooth.
  4. Once batter is smooth, reduce mixing speed to low and slowly, and might I add very carefully, pour boiling water into batter.
  5. Beat on high-speed for about a minute. The batter will be very thin, but be patient and let it do its magic!
  6. Pour cake batter into prepared baking pan(s).
  7. Bake at 350 degrees F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool completely before frosting.

Frosting

  1. In a medium saucepan bring the cream and sugar to a boil over medium heat.
  2. Reduce heat to low to bring the mixture to a steady simmer for 6 minutes. Stir occasionally.
  3. In a separate bowl break the chocolate into pieces and add the butter, vanilla and salt.
  4. In a large bowl prepare an ice bath to place the medium bowl into.
  5. Pour cream mixture over chocolate mixture, let stand until butter and chocolate have melted, again stirring occasionally.
  6. Place chocolate mixture bowl into ice bath. ( Still in the bowl of course!!!!) Using a hand-held electric mixture beat the frosting until it becomes thick, glossy and smooth. This should take about 4 Р5 minutes.
  7. Use immediately.

This cake is a real mind blower… and I can’t encourage you enough to make this for any occasion…. literally, any occasion. That means PMS, Monday, a Doctors appointment, a birthday, Tuesday…. you name it. Talk about versatile.

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Happy Baking!

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Marshmallows

Welcome to the New Year! I am very busy these days cleaning my little heart out, and I so rarely get to get back to my kitchen and do what I do best….. create wonderful treats! The adorable five-year old in my home simply adores fluffy Marshmallows…. unfortunately his palate isn’t quite as refined as I had hoped… but again, he is five! He was not a fan, but every other child and adult loved these delicious, fluffy, homemade wonderful Marshmallows. So, one child dislikes but so many others loved!

These Marshmallows are so ridiculously easy to make. This is about the fourth experiment with marshmallow madness and I am very pleased with the results. Plus the cleanup was pretty minimal considering the task! These are an oldie but a goody!

These toast just like your typical store-bought ones, only they toast a little quicker. I of course had to “toast – test” on my stove top, but it was so worth it. I can’t help but be delighted by the results. I added a few egg whites to my mixture to add a little more fluffiness¬†and to avoid a dense, taffy-like chew. They were the perfect texture and very tasty.

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And, as you can see from my “toast-test” these amazingly rough cut treats toast and melt just like those jet puffed store-bought Marshmallows, only they taste one hundred times better. I had to use a fork, no judging!

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Please forgive the terrible photography, I can only good at so many things! As you can see from the photos above, they toast and they come apart blissfully like we love our toasted treats to do! They smoosh like a campfire charm and bounce off of one another as I packaged them for dear friends. They keep in an airtight container for a week, but I had some a few days past and they were still very yummy!

*yields roughly 96 rough cut 1×1 inch Marshmallows

So, here is what you will need…

  • 2 TBSP plus 2 1/2 tsp. Gelatin
  • 1 C. Ice Water
  • 2 C. Granulated Sugar
  • 1/2 C. Light Corn Syrup
  • 1/4 tsp. Salt
  • 2 Egg Whites, the larger the better
  • 1 TBSP Vanilla Extract, or 1/2 of a scraped Vanilla Bean
  • Powdered Sugar, sifted, ¬†amount may vary so just keep it on hand

Here was my process…

  1. Oil and coat with powdered sugar, a 9 x 13 x 2 inch baking pan. make sure to get the sides too!
  2. In the large bowl of your fabulous standup electric mixer, pour Gelatin over 1/2 C. of Ice Water and let stand until softened.
  3. In a heavy bottomed large pot, combine Granulated Sugar, Corn Syrup, Salt and 1/2 C. Ice Water over low heat. Stir with a wooden spoon until sugar has dissolved. Once sugar has dissolved bring mixture to a boil. Using a candy thermometer and not stirring bring the mixture to 240 degrees F. This should take 11 to 13 minutes. Remove mixture from heat and pour over gelatin mixture. Stir until gelatin is dissolved.
  4. Beat on high-speed until mixture is white, fluffy and nearly tripled in size. This should take 6 or 7 minutes in a standing mixer.
  5. In a medium-sized bowl beat egg whites and vanilla until they hold stiff peaks. Add to fluffy mixture and beat until just combined.
  6. Pour mixture into prepared baking pan, and give yourself a break if you can’t get it all out of the mixing bowl, it is sticky!
  7. Sift powdered sugar over the top of the mixture in the baking pan. Make sure to completely cover the top. Any excess will fall off when you are done.
  8. Let chill uncovered in refrigerator for at least 5 hours and up to one day.
  9. Take a thin knife and separate the edges from the sheet of Marshmallow. Turn the pan over onto a baking sheet covered in parchment and using your fingertips, gently loosen the edges and gently ease the Marshmallow out onto the prepared baking sheet. Once the sheet is free, roughly cut 1 inch squares and promptly roll each Marshmallow in powdered sugar to completely coat.  Brush each Marshmallow gently to remove any extra sugar. Toss in a bowl and watch them bounce off of each other.
  10. Promptly enjoy!

These marshmallows re great as a sweet treat, smooshed in a S’more or in some fancy hot cocoa… its up to you! I promise you won’t be disappointed no matter how you choose to enjoy them!

Happy Baking and Candy Making!