Hershey's Decadent Dark Chocolate Cake

For Chocolate Lovers!

The Frosting is much darker than the picture below.  It looks more like the above picture. 

It was my hubby's birthday.  He has lost over 20 pounds and has not cheated since he started his diet.  Since it was his birthday, he was going to have a cheat day.  His request for his birthday cake was something chocolate, fudgey and over the top decadent.  This cake fits that description and is super moist!!!  I found the recipe on Hersheys.com.  It is the most amazing, chocolate cake I have ever eaten.  If you are a chocolate lover, you will love this extra dark cake. 

It is made with Hershey's Extra Dark Cocoa. 

Recipe from Hershey.com

Here is the new link with updated frosting recipe:Hershey's Dark Chocolate Cake

Ingredients

I doubled the recipe and made 4  8inch cakes
and I tripled the frosting recipe below to frost my cake above

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water  ( I used hot, strong coffee)

Directions for cake:

1 Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.


ONE-BOWL BUTTERCREAM FROSTING
Updated version
There are two links above from Hersheys.com.  The frosting recipes are slightly different!
This is the newer version.  I will post about it and compare the two very soon.

8 tablespoons butter or margarine, softened
3 cups powdered sugar
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat room temperature soften butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk or less may be needed). Stir in vanilla. About 2 cups frosting.

 I did comparison for a commentor who had a problem with the first butter cream recipe.  I hope this is helpful to your question and problem.  Let me know.:-)

Note: I did not have Special Dark Cocoa, I used regular Hershey's Cocoa
First Hershey link recipe for Butter Cream  First Hershey's recipe
Nice smooth, creamy consistency.  Do not melt butter.
It must room temperature soft.

Second Hershey's link recipe:   Second Hershey's Butter Cream Recipe
Slightly stiffer, but still creamy and dreamy!

Chocolate Chip Bran Muffins

Wholesome Bran.....

I am always experimenting with my muffin recipes.  These Bran Muffins are delicious and kid friendly.  I left out the dried fruit and nuts and chocked  it full of chocolate chips so my daughter would eat them.  They're dark, moist and my eleven year old daughter adores them with chocolate chips.  They are officially  kid approved!

 I used a large muffin tin and lined it with large paper liners.  I got six out of the batch.  You can make smaller, cupcake size muffins and you should get 12 muffins but adjust the baking time. 

I think they would be terrific with zucchini, walnuts or even shredded carrot.  Use the base recipe and experiment with any add ins you would like.  I have made these muffins with  dried dates and pecans! Awesome!

Preheat oven to 375 degrees
line large muffin tin with 6 paper liners
or 12 small cupcake size muffins
Bake time 22 - 25 minutes for large muffins and for smaller muffins I would check after 15 minutes of baking (test with toothpick)

Dry Ingredients:
1 cup coarse bran
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup corn flour
2 tsp. baking powder
1 tsp. baking soda
1 T. cocoa powder (enhances the dark color of the bran muffin, I like my bran muffins dark)
1/2 tsp. salt

Wet Ingredients:
1 cup whole milk
1/4 cup light cream
1/4 cup vegetable oil (I like using organic coconut oil)
1 egg (lightly beaten)
1/2 cup brown sugar

Add ins:
1 cup semisweet chocolate chips

Mix all dry ingredients in a big bowl and aerate with a whisk.  Mix all wet ingredients until well incorporated.  Combine wet and dry and mix well.  I use a large, spring loading ice cream scoop to fill paper liners in muffin tin.  Let sit for 15 minutes, put extra chocolate chips on top of muffins before baking and put in hot oven.  Bake from 22 to 25 minutes.  Cool and eat.....

Chocolate Raspberry Bars

Bake Sale Goodies!

I got this recipe from a fellow foodie who sold out all her bars at a Church Bake Sale. Everyone was asking for the recipe and I was fortunate enough to get my hands on it.   Raspberry and Chocolate are a match made in heaven. These are wonderful bars that are great for bake sales, card night, afternoon tea or packaged up in pretty gift wrap for a hostess or teacher's gift.

Preheat oven to 375 degrees

Grease a 9x9 square baking pan

Crust:

1 1/4 c. flour

1/3 c. sugar

1/2 c. butter

Assembly of the Crust:

Combine  flour and sugar in a bowl with a whisk. Cut in butter with pastry blender or use your hands until mixture resembles coarse crumbs. Press onto the bottom of a greased 9x9 pan. Bake at 375 degrees for 20-22 minutes until set but not brown.

Put Raspberry Jam on top of hot crust.

Topping:

2/3 c. flour

1/2 c. chopped walnuts
1/4 c. packed brown sugar

6 Tbsp. butter
1/2 c. raspberry jam (or another kind you like)

2 c. semi sweet chocolate chips

Assembly of Topping:

Combine flour, walnuts, and brown sugar in same bowl. Cut in butter with pastry blender. Spread jam over hot crust. Sprinkle with topping crumbs and chocolate chips. Bake at 375 for 20 minutes or until golden brown. Cool completely on a wire rack. Cut into 9 or 12 bars depending on the size you like.

Put Topping on top of rasperberry jam and bake one more time...

Luscious Lemon Pie

Look no further when you desire a lemon pie.  This is a revamp version of an earlier post I did on, Best Ever Key Lime Pie.  I switched out the lime juice for lemon juice.  This is awesome and that's all I have to say!

RECIPE:

9 in graham cracker pie crust (already baked)
( I made my own and used a 9 inch springform pan)
I used 2 packages of graham crackers usually there is three in the box, (process in a food processor), add 4 T. melted butter and continue to process, form an edge on springform pan and bake for 15 minutes in a 350 degree oven.  Cool to room temperature.

6 lemons or (I used 1 cup of Realemon as a substitue for the fresh)
1/4 cup sugar
1 Tbsp lemon zest
1 8oz package cream cheese (room temp)
1 14oz can of sweetened condensed milk
2 Tbsp of lemon juice
1 and 1/4 teaspoon of gelatin
1 package of vanilla instant pudding
1 tsp of vanilla extract

Zest the lemons and then juice the lemons until you have 1 cup of juice. Set aside the 2 Tbsp of juice in a small dish.
Add sugar and zest- pulse for 30seconds

Add the cream cheese and pulse until incorporated- 30 seconds or so

Add the condensed milk and instant pudding - pulse for another 30 seconds
scrape down the sides of the bowl

Add the 1 and 1/4 tsp of gelatin to the 2 Tbsp of lemon juice, combine and heat on high in the microwave for 15 seconds.

While processor is running, add the gelatin and lemon juice mixture, and the remaining lemon juice, then add the vanilla extract. Pulse for about 15 to 20 seconds. Pour into the pie shell and refrigerate for  at least 3 hours or overnight. Serve with whip cream and garnish with limes

I whipped 2 cups of heavy cream with 1/4 cup of powder sugar and piped out rosettes on pie, or you can make it simple and use Cool Whip. Enjoy!

Soft Sugar Cookies with Icing

My official taste tester and apprentice, my daughter....

 My daughter loves those cookies that you get at the grocery store that come in those plastic containers.  They are usually frosted with bright colors and sprinkles.  They are super soft and yummy.  I am not crazy about all the preservatives and additives they put in them, so I went on a quest to make something very close, if not better.  Give them a try and let me know what you think.

Preheat oven to 325 degrees and line 2 cookie trays with silpats or parchement

Ingredients:

2 sticks unsalted butter, room temperature

1 cup sugar

3 large eggs room temperature

1/2 tsp. vanilla extract

1 tsp. baking powder

pinch salt

4 cups all purpose flour 

Cream butter with sugar until lighter in color.  Add eggs one at a time and cream.  Add vanilla.  Sift flours with salt and baking powder.  Mix well.  Form into balls and flatten into round cookie shape. Bake for 8 minutes.

Special note:  The oven must be set no more than 325 degrees and they must not over bake.  They should just be baked with the bottom of the cookies having no color.  In order to keep the cookies very soft you must not over bake or use a high temperature.  Frost with frosting and add sprinkles.

Frosting Recipe
Makes:
2 sticks butter softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
1 tablespoons milk
food coloring optional

In large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.  Add food coloring if desired.  Keep bowl covered with a damp cloth until ready to use.

Tres Leche Cake

This cake is light and has a pudding like texture from the overnight soaking of the three milks.  I love it served with fresh fruit.

Cake:

5 extra large eggs, separated
2 cups granulated sugar
2 cups cake flour
2 teaspoons baking powder
1/4 tsp. salt
1/2  cup half and half
1 teaspoon vanilla extract

 Milks for Soaking:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cups heavy cream + 3/4 cup half and half
1 T. dark rum

Cream Topping:
2 cups heavy cream
1/2 cup powder sugar
1 tsp. vanilla extract

Directions

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the half and half. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the Soaking liquid: In a blender, combine the evaporated milk, condensed milk, heavy cream + half and half, and rum blend on high speed.

Remove the cake from the oven and while still warm, pour the soaking mixture over it. Let sit and cool to room temperature. Cover and refrigerate overnight.  This step is the most important.  You need time for the milks to soak up into the cake.  The cake will become like a pudding texture.

Topping:  Whip heavy cream until soft peaks form, add powder sugar and vanilla and continue to whip until stiff peaks form.  Spread on top of cool cake.  Serve with fresh berries.

Gluten Free Raspberry Chocolate Macarons

Okay, I have to admit that these little gems are addictive.  I can't stop eating them and I am suppose to be on a diet, which is almost impossible in my household.  I made these for a dear friend's mom who cannot have gluten.  These little morsels are gluten free.  I hope she loves them as much as me. 

 Macaron Ingredients

1 1/4 cups confectioners' sugar
1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
3 large egg whites
1/4 tsp. cream of tarter
pinch salt
1/4 cup granulated sugar
1/4 teaspoon pure almond extract
red food coloring (add a few drops to achieve desired color)


Directions
1.Preheat oven to 325 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper.
2.Put egg whites in the bowl of an electric mixer fitted with the whisk attachment, add cream of tarter. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-stiff peaks form. Transfer mixture to a large bowl.

3.Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until incorporated. Mix well and do not be afraid to slightly deflate egg whites.  This will give you a flatter macaron.  I did not do this step and as you can see they are a little rounder.  Either way is fine.   Firmly tap bottom of bowl on counter to eliminate air pockets.

4.Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip.  Pipe out one inch circles with 2 inch space between each cookie.  They spread slightly.  Important step: Let them sit out before baking about 1/2 hour to 45 minutes.  They should be some what dull and have started to form a skin.  Bake for 20 minutes.  Cool on cooling rack.  Fill with Raspberry Chocolate Ganache. 

Raspberry chocolate Ganache
1/3 cup heavy cream
1 cup dark chocolate
2 T. seedless raspberry preserves

Heat heavy cream to a low simmer.  Remove from heat add chocolate and stir to melt.  Add raspberry preserves and mix with a spoon until incorporated.  Leave out to cool and get thick.  Take the underside of the macaron and put a little ganache and sandwich with the other cookie.  Enjoy!

Recommendation:  Do not make on a humid, rainy day.  Meringue type cookies can be a bit tempermental.  Store in an airtight container for up to 2 days. 

Marble Pound Cake

On Have the Cake the challenge for May is Pound Cake.  Yay!  I have to confess this pound cake recipe has been one of my favorites for a long time (45+ years). I guess you could say this recipe is retro.  My mother has been baking this since I was a child. I know there are many recipes out there for pound cake, but I think this is the best, so why bother searching. I have made several variations like lemon poppyseed, key lime, red velvet, orange, banana nut, pumpkin, mini chocolate chip, etc. You can use your imagination but this base recipe produces a moist, fine tight crumb. If you are a fan of Sara Lee's Pound Cake then this one is for you. My family was thrilled with the challenge because they all love this pound cake, neighbors included. It never disappoints.


Recipe:
10-inch non-removable bottom tube pan: generously buttered and flour
Put into a cold oven and then turn your oven on to recommended temperature


2 sticks unsalted butter, room temperature
3 cups granulated sugar
3 cups sifted cake flour (must only use cake flour)
1/2 teaspoon salt
7 large eggs, room temperature
1 T. vanilla extract or seeds from one vanilla bean
1/2 cup heavy cream (room temperature)
1/2 cup sour cream (room temperature)
3 oz. dark chocolate melted
3 oz. semi sweet chocolate melted

Cream butter and sugar until fluffy and lighter in color. Add each egg one at a time and beat. Continue to cream until well incorporated. Add the sour cream and heavy cream. Continue beating until mixed well. Slowly add cake flour and salt. Add vanilla.

Take 2 1/2 cups of batter and mix in melted chocolate until well incorporated. Add 2/3 of vanilla batter into tube pan. Add chocolate batter and then remaining vanilla batter on top.

Put into a 350 degree oven for 50 minutes and then reduce oven to 325 degrees and bake for another 35+ minutes. Do the toothpick test. Sometimes you might have to add another 10 to 15 minutes of baking time. Cool completely and remove from pan. Sprinkle with powder sugar or drizzle a confectioner's glaze or even chocolate ganache is nice. Enjoy!

Wrap cooled cake with plastic wrap. Gets better with age. Stores up to 5 days. Freezes well.

Galaktoboureko (Greek Custard Pie)

For all of you out there that love phyllo desserts and Greek food, this is King!  My heritage is Greek and I love making Greek pastries.  These recipes and postings are ones that I want to share with my family and my friends.  Galaktouboureko in translation means Milk Pie.  It is a custard based confection, soaked in a simple light, lemon syrup and layers of crisp buttery phyllo.  This is one of the most popular and delicous desserts of Greece. 

In Astoria, Queens in New York, which has a large Greek community filled with delightful Greek bakeries, restaurants and pastry shops, this dessert is probably the number one requested sweet treat.  It is a little work, but I promise, if you love custard and sweet phyllo then this one is meant for you.  I never really met anyone that did not love this dessert.  It is elegant and really makes a wonderful dessert for a dinner party.

Recipe: preheat oven to 350 degrees

2 quarts whole milk

1 1/2 cups sugar

1 stick unsalted room temperature butter

1 cup fine semolina flour

1/4 cup cornstarch

10 large eggs room temperature

1 T. grated lemon peel

1 lb. package phyllo

1 1/2  sticks unsalted butter melted

Syrup:

2 cups sugar

2 cups water

1 T. lemon juice

1 slice of a peel of lemon

Directions:

1. Preheat oven to 350°F.
2. Place the milk in a large heavy pot over low heat. Add the sugar and stir until dissolved, add the corn starch, and the fine semolina to the pot and stir. Increase the heat to medium and whisk constantly for 10 to 12 minutes until thick. Be very careful not to scorch the milk mixture.  You must whisk constantly and watch very closely.  When thick,  add ½ cup butter and stir well.
3. In a bowl beat the eggs until fluffy and add the lemon peel. Gradually mix some of the hot mixture in with the eggs to temper, whisking constantly. Then add the egg mixture to the milk/semolina mixture and stir very well.
4. Melt the 1 1/2 sticks of butter and butter up a 15 by 11 inch baking dish with 2 inch sides using a pastry brush.
5. Next its time for the phyllo dough. Be sure to have thawed it in the fridge. Directions should be in the package. This step is very important. 
6. Place a sheet of phyllo dough on the bottom and butter it.
7. Now place a sheet so that it overlaps and hangs over (about 1.5 inches) the bottom edge of the dish, butter profusely. Place sheets so that they overlap the left side, then the right, the top, you get the idea all the while buttering them so that they don't dry up and rip. Butter the edges of the dish and the corners. If a sheet rips just carefully put another on top.
8. You should use a little less then half of the phyllo on the bottom of the galaktoboureko, pour the custard. Then carefully flip over the phyllo that hangs over each edge so that it wraps over the custard. Then add the remaining sheets of phyllo on top, buttering each one after you place it just as before. Using your little brush be sure to tuck in the corners.
9. Cover with a little more butter using your brush and then score with a sharp knife, only cut the top layers of phyllo into squares then diagonally like picture above into triangles.   Do not make these incisions too deep, and perforated lines are ok too. Do not cut into the custard.  Becareful!
10. Sprinkle with a little water and bake for one hour until the top turns light golden brown.
11. For the Syrup: In a heavy sauce pot, add water, sugar and lemon peel.  Bring to a boil and then reduce to a simmer for 5-10 minutes until its a little thick. Add the lemon juice at the end.
12. Remove lemon peel with a fork and pour hot syrup on cold Galaktoboureko.  This is important.  The galaktboureko must be completely cooled when hot syrup is poured.   Let cool to room temperature, then you can cut all the way through with a sharp knife. 

Never cover your Galatoboureko with plastic wrap, just loosely cover with wax paper, otherwise the phyllo will become soggy. 

Layering the pan with phyllo sheets and butter

Pour the custard and fold the overhang of phyllo ontop of the custard.

Add more layers of phyllo sheets and butter

Score with a sharp knife but do not cut to deep.  You do not want to go into custard layer.

Sprinkle with a little water and bake for about one hour

Pour hot syrup on cooled Galaktoboureko