cocoa powder – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 24 Jul 2021 01:08:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 cocoa powder – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 German Chocolate Cake https://aubreyabouttown.com/recipe/german-chocolate-cake/ https://aubreyabouttown.com/recipe/german-chocolate-cake/#respond Sat, 24 Jul 2021 01:08:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3966 Standing the test of time, this rich, decadent, and beloved cake is cross-generational, and is one of my most requested recipes.

  • Chop pecans.
  • Toast pecans for 5 mins.
  • Cool cakes in pans 10 mins before inverting on to cooling racks to cool completely.
  • Melt chocolate in hot cream, stirring until combined & glossy.
  • Whip chocolate ganache until fluffy.
  • Dissolve sugar and melt butter with evaporated milk & egg yolks.
  • Stirring constantly, cook over MED heat until a light butterscotch colour, and thickened.
  • Stir in vanilla extract & dark rum.
  • Mix in sweetened flaked coconut.
  • Mix in toasted pecans.
  • Allow Coconut-Pecan Frosting to cool.
  • Spread Coconut-Pecan Frosting on to first (bottom) cake layer.
  • Spread Coconut-Pecan Frosting on to bottom layer.
  • Frost Whipped Chocolate Ganache over middle (2nd layer of cake.
  • Fill in gaps between layers, and frost a thin layer (crumb coat) around sides and top circumference of the cake.
  • Frost 2nd coat a bit thicker than first, smoothing out the sides with a pastry scraper.
  • Spread top with Coconut-Pecan Frosting.
  • Spread top of cake with Coconut-Pecan Frosting, 1/8 inch from edge.
  • Pipe a scalloped border of Whipped Chocolate Ganache around the top circumference.
  • Chill finished cake at least 1 hour, and up to a week.
German Chocolate Cake
Rich, moist, and velvety layers of chocolate cake, filled & crowned with oh so decadent and butterscotchy Coconut-Pecan Frosting, and enrobed in Whipped Chocolate Ganache.
Servings12 slices
Prep Time10 mins
Cook Time25 mins
Passive Time5 hours
Ingredients
Chocolate Cake
Coconut-Pecan Frosting
Whipped Chocolate Ganache
Instructions
Prepare Chocolate Cake:
  1. Preheat oven to 350 degrees.
  2. Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
  3. In the bowl of a stand mixer, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and kosher salt.
  4. Outfit stand mixer with the paddle attachment. Add cubed butter to flour mixture, mix on MED speed for 2 minutes, or until the mixture is crumbly and resembles wet sand.
  5. With mixer still on MED, add eggs one at a time, mixing until fully incorporated after each egg, add milk, buttermilk, and vanilla extract, mix until just mixed.
  6. With a rubber spatula, scrap down the sides and bottom of the bowl.
  7. Increase speed to MED-HIGH, and beat for 2 minutes longer. The batter may have a ‘curdled’ appearance (this is normal, and represents the bits of butter that will melt into the batter, assuring a silky moist cake).
  8. Using a kitchen scale, evenly divide cake batter amongst the grease and floured cake pans.
  9. Bake cakes on the center rack in your preheated 350 degrees oven for 25 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of each cake. While the cakes bake, start the chocolate ganache.
  10. Transfer cake pans to a wire cooling rack, and cool in pans for 10 minutes (the sides of the cakes will have shrunk and pulled away from the sides of the pans. Invert pans on to wire racks, and allow cakes to cool completely (about 40 mins.)
  11. Carefully place each layer on to 8” round cake boards, wrap with plastic wrap, and refrigerate at least 1 hour to chill. Meanwhile, prepare Coconut-Pecan Frosting.
Prepare Whipped Chocolate Ganache:
  1. Place chocolate chips in a large bowl.
  2. In a microwave-safe measuring cup or bowl, heat the heavy whipping cream on HIGH for 2 minutes, or until hot to the touch, pour over the chocolate chips, and stir with a rubber spatula until the chocolate has melted completely, and the chocolate/cream mixture is smooth and glossy.
  3. Set aside, and stir from time to time, scraping the solidified ganache from the sides of the bowl, incorporating fully. The ganache will thicken to a custard consistency (about 3 hours).
  4. Transfer chocolate ganache to the bowl of a stand mixer outfitted with the paddle attachment.
  5. Beat on MED-HIGH until velvety thick, fluffy & light in colour. Cover with plastic wrap, and set aside in a cool place until ready to assemble cake.
Prepare Coconut-Pecan Frosting:
  1. Evenly spread chopped pecans on to a aluminum foil lined baking sheet, toast in a 350 degrees oven for 5 minutes.
  2. Transfer toasted pecans to a small bowl to cool. Allow to cool for 20 minutes.
  3. To a heavy 3-quart saucepan, stir together: evaporated milk, baker’s sugar, butter, and lightly beaten egg yolks. Mix to dissolve sugar.
  4. With a rubber spatula, stirring constantly, heat over MED heat for 5 minutes to melt the butter.
  5. Stirring constantly, continue to cook over MED heat for 15 minutes - being sure to scrape the bottom and sides of the pan. The egg/milk mixture will thicken to the consistency of custard, and will be a light butterscotch in colour.
  6. Immediately remove saucepan from the heat, and stir in vanilla extract and dark rum. Mix in sweetened flaked coconut and toasted pecans.
  7. Transfer mixture to a clean bowl.
  8. Set aside and allow to cool and thicken - giving the mixture a stir from time to time (about 1 hour). Keep covered until ready to assemble cake (the frosting can be made the day or two before assembling the cake, and kept refrigerated; allowing it to set out for 1 hour to soften before using).
  9. Assemble the German Chocolate Cake:
  10. Unwrap plastic wrap, and carefully peel off parchment round from first cake layer, and place TOP-UP on to a cardboard cake round.
  11. If using, center cake & cake round on to a cake carousel.
  12. Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of first layer. Using a offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (the frosting should be approximately 1/4 inch thick).
  13. Unwrap plastic and parchment from second layer, place cake TOP-DOWN on to frosted first layer.
  14. Measure out 1-1/3 cup Whipped Chocolate Ganache in the center of the 2nd cake layer. As previously instructed, using a offset spatula, spread ganache from center-out to 1/8 inch from the edge of the layer (the whipped ganache should be approximately 1/4 inch thick).
  15. Center the top cake layer on top of the middle layer.
  16. Filling the gaps between the layers, with an offset spatula, spread a thin ‘crumb coat’ layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake.
  17. Refrigerate cake for 30 minutes to set the ganache ‘crumb coat’, readying the cake for the next layer of ganache.
  18. Place the crumb coated cake onto a cake drum (as pictured) or a cake server. And onto a cake carousel (if using).
  19. As before, spread a tad thicker layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake. Using a cake scraper, smooth out the sides of the cake, filling any empty spots (if necessary) with more ganache as needed. There is no need to frost the top of the cake with the Whipped Chocolate Ganache.
  20. Return cake to the refrigerator, and chill 30 minutes.
  21. Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of the cake. Using an offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (again, the frosting should be approximately 1/4 inch thick).
  22. Lastly: Fill a pastry bag outfitted with a medium star pastry tip with remaining Whipped Chocolate Ganache (you should have approximately 1-1/2 cups of ganache).
  23. Holding at a 45 degree angle, place pastry tip at the outer edge of the circumference of the cake, slightly overlapping the edge of the Coconut-Pecan Frosting, gently squeeze pastry bag, lifting up slightly, then down, releasing pressure to form an inch-long tail. Repeat to create a scalloped border around the top of the cake.
  24. End the final scallop my pulling the tip under the first scallop to close the end.
  25. Refrigerate cake for at least one hour to set the whipped ganache. Keep refrigerated until an hour before serving, giving the cake an hour to come to the perfect serving temperature.
  26. The cake will keep fresh refrigerated up to one week, and two days at room temperature, or one month frozen. If freezing, defrost cake in the refrigerator overnight, again, removing from the refrigerator an hour before serving. Enjoy! Serves 12.
]]> https://aubreyabouttown.com/recipe/german-chocolate-cake/feed/ 0 3966 Guinness-Chocolate Cake with Bailey’s Irish Cream Cheese Buttercream https://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/ https://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/#respond Wed, 17 Mar 2021 08:40:30 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3743 Simple & whimsical. A creamy and ivory beginning, with a rich ebony finish; just like a tall glass of it’s namesake, Guinness. The perfect conclusion to a St. Patrick’s Day Supper.

Guinness-Chocolate Cake with Irish Cream Cheese Buttercream
A rich layer of Guinness Stout and cocoa enriched cake, topped with a velvety Bailey’s Irish Cream spiked cream cheese topping.
Ingredients
Guinness-Chocolate Cake
Bailey’s Irish Cream Cheese Buttercream
Instructions
Prepare Guinness-Chocolate Cake:
  1. Preheat oven to 350 degrees.
  2. Melt 3/4 cup butter, set aside.
  3. Grease sides and bottom of a 9-inch springform pan with vegetable shortening, place a 9-inch parchment round on the bottom. Dust sides of springform pan with flour. Set aside.
  4. In a large bowl, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and salt. Mix well.
  5. In a medium bowl, beat eggs.
  6. To the beaten eggs, whisk in: sour cream, Guinness Stout, and vanilla.
  7. Whisk wet mixture into flour mixture until well combined. Whisk in melted butter until fully incorporated and smooth.
  8. Pour cake batter into greased & parchment lined and floured 9-inch springform pan.
  9. Bake on the center rack in a preheated 350 degrees oven for 50 mins, or until a skewer comes out clean when inserted into the center of the cake. The cake should have risen into a cracked dome top.
  10. Remove pan from oven, and set on a cooling rack to cool for 20 mins, remove cake from springform pan, and cool completely on rack (about two hours).
  11. Loosely wrap cake in plastic wrap, and refrigerate until chilled (about 2 hours or overnight).
Prepare the Bailey’s Irish Cream Cheese Buttercream:
  1. In the bowl of a stand mixer, fitted with the paddle attachment, on MED speed, cream the butter & cream cheese together until combined; stopping to scrape the bottom & sides of the bowl with a rubber spatula.
  2. Add Bailey’s Irish Cream and vanilla extract, blend until smooth, again, scraping the bowl.
  3. With the mixer on LOW, spoon the confectioners sugar into the cream cheese mixture 1/2 cup at a time, blending after each addition.
  4. Scrape the sides of the bowl, and any confectioners sugar at the bottom of the bowl.
  5. Beat on MED-HIGH for 2 mins, or until light and fluffy.
Frost the Cake:
  1. Place cake on a cake drum, cake round, cake stand, or serving platter.
  2. On the top center of the Guinness-Chocolate cake, mound 3 cups of Bailey’s Irish Cream Cheese Buttercream.
  3. Using an offset spatula, gentle spread from the center out, frosting to the edge, leaving the sides of the cake bare.
  4. Keep covered in the refrigerator. Serves 10-12
]]> https://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/feed/ 0 3743 Chocolate Cheesecake https://aubreyabouttown.com/recipe/chocolate-cheesecake/ https://aubreyabouttown.com/recipe/chocolate-cheesecake/#respond Mon, 02 Nov 2020 10:00:42 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2871 If you love chocolate mousse, but you’re torn between it and the cheesecake, then worry no longer, this divine combination between both is your jam…chocoholics rejoice!

Chocolate Cheesecake
Though, perfectly delightful directly from the refrigerator, the chocolate flavor is more intense when removed from the refrigerator for an hour, and served at room temperature.
Servings10 slices
Prep Time30 mins
Cook Time45 mins
Passive Time8-10 hours
Ingredients
Chocolate Wafer Crust
Chocolate Cheesecake Filling
Chocolate Cheesecake Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  3. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  4. Gently twist Oreo cookies to separate into 36 wafers. With the back of a pairing knife or dinner knife, scrap off the ‘Stuff’ (cream filling), discard filling.
  5. Add chocolate wafers, flour, sugar, and cocoa powder to a gallon-size zipper bag. Press air from bag, and seal.
  6. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush chocolate wafers to a mealy crumb. Shake bag to combine.
  7. Add melted butter, and shake and massage bag until the water crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  8. Evenly disperse crust mixture into the bottom of prepared springform pan.
  9. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and eventually press crumbs into the bottom of the pan, working out to the sides, form a 1/4 inch thick lip around the circumference to form a short-sided crust up the sides of the pan (about 1-inch).
  10. Bake in preheated 350 degrees oven for 12 mins.
  11. Immediately transfer pan to a wire rack, let cool completely (about 20 minutes)
  12. Prepare Chocolate Cheesecake Filling.
To Prepare Cheesecake Filling
  1. Adjust oven temperature to 325 degrees.
  2. With a chef’s knife, chop chocolate (or use chips). Add chopped chocolate (or chips) to a microwave-safe bowl, melt on HIGH at intervals of 20 seconds, stirring in-between. Repeat until melted, and only small unmelted pieces remain, stir to finish melting. Set aside.
  3. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, heavy cream, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  4. Mix sour cream, flour, and cornstarch into cream cheese mixture, beat until well combined.
  5. Add eggs one at a time, mixing well after each addition.
  6. Separate 1/3 cheesecake filling, set aside.
  7. Add melted chocolate to the other 2/3 of cheesecake mixture, combine until no streaks of white batter remain.
  8. Place prepared crust on a baking sheet.
  9. Pour chocolate cheesecake filling over crust, using an off-set spatula to evenly spread out filling.
  10. Place on your oven’s center rack, and bake for 30 minutes. Holding cake by the baking sheet, carefully remove cake from oven.
  11. Working from the outside-in, gently pour the remaining 1/3 cheesecake batter over the chocolate batter, carefully return to the oven.
  12. Continue to bake for 15 minutes longer, or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled.
  13. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar.
  14. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours). The cheesecake will shrink slightly, and pull away from the pan.
  15. Refrigerate cheesecake for at least 4 hours or better, overnight.
  16. Remove cheesecake from pan, and position on to a cake stand or serving plate. With an off-set spatula, evenly spread Vanilla Cheesecake Topping over the top of the cheesecake.
  17. Refrigerate 2 hours longer to set.
  18. Serves 10.
To Prepare Topping
  1. With a hand mixer or wooden spoon , beat the softened cream cheese, sugar, cream, and vanilla together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. Add melted chocolate, beat until fluffy, and no white streaks remain.
  4. Transfer topping to a piping bag, fitted with a star tip. Pipe a scalloped border around top circumstance of cheesecake by gently pressing down, and lifting up slightly, then out into a tail - like a capital R or a wave (as photographed). Or rosettes, by positioning tip flat on the cake holding the pastry bag vertically, gently squeezing While lifting and releasing to form a ‘kiss’. Alternatively, for a simpler finish; with an off-set spatula, spread topping evenly over the cheesecake.
  5. Refrigerate two hours to set.
Recipe Notes

Notes:

 

Related Video:

Chocolate Cheesecake

]]> https://aubreyabouttown.com/recipe/chocolate-cheesecake/feed/ 0 2871 Aubrey’s Perfect ‘Cake-to-Fudgy’ Brownies https://aubreyabouttown.com/recipe/aubreys-perfect-cake-to-fudgy-brownies/ https://aubreyabouttown.com/recipe/aubreys-perfect-cake-to-fudgy-brownies/#respond Fri, 15 May 2020 08:19:58 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2130

Aubrey’s Perfect Brownies
These brownies are the perfect balance of cake and fudge. The secret of using a small about of coffee enhances the flavour of chocolate, making it chocolatier, without a ‘mocha’ taste for the perfect intense chocolate bite.
Servings15 brownies
Prep Time5 mins
Cook Time25 mins
Ingredients
Instructions
  1. Grease the bottom and length of sides of a 9”x13”x2” inch baking pan, line bottom and length of the sides with parchment paper.
  2. Place rack in center of oven; Preheat oven to 350 degrees.
  3. In a medium bowl, combine cocoa powder and flour; set aside.
  4. In large microwave-safe bowl, melt 3-sticks butter for 1-1½ minutes, or until melted.
  5. Mix in sugar, espresso mixture, vanilla, and salt.
  6. With a wooden spoon, vigorously beat in eggs one at a time until smooth.
  7. Mix in cocoa-flour mixture until smooth.
  8. Fold in walnuts & chocolate chips, spread into prepared pan.
  9. Bake 35-40 minutes or until toothpick inserted in center comes out with moist crumbs, but not sticky.
  10. Cool completely on rack.
  11. Using a long serrated knife, slice into 15 brownies (3 columns, 5 rows), or slice 2 columns, 6 rows for a dozen larger brownies.
  12. Store in an airtight container, or wrap individual brownies in plastic wrap or cello bags.
Recipe Notes

Make Them Your Own!

Substitute semi-sweet chocolate chips for butterscotch chips, peanut butter chips, or white chocolate chips, etc.
Try different nut & chips combinations: chopped pecans & butterscotch chips, chopped salted peanuts & peanut butter chips, chopped macadamia nuts & white chocolate chips topped with sweetened shredded coconut. Your way!

]]> https://aubreyabouttown.com/recipe/aubreys-perfect-cake-to-fudgy-brownies/feed/ 0 2130 Chocolate Devil’s Food Cake https://aubreyabouttown.com/recipe/chocolate-devils-food-cake/ https://aubreyabouttown.com/recipe/chocolate-devils-food-cake/#respond Thu, 07 May 2020 03:46:58 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1761

Chocolate Devil’s Food Cake
So sinfully rich, it could only be called one thing; Devil’s Food! Perfect for your homemade birthday cake, anniversaries, or just when y’all need to tame that chocolate fix. Chocoholics rejoice!
Servings12 slices
Prep Time60 mins.
Cook Time30 mins.
Ingredients
Cake Batter
Chocolate Fudge Frosting
Instructions
Cake Batter
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius).
  2. Grease bottom & sides of two 9-inch round cake pans. Line bottoms with parchment rounds, dust sides with flour.
  3. In the bowl of a stand mixer, sift together cake flour, cocoa powder, baking soda, sugar, and salt.
  4. With the stand mixer outfitted with the paddle attachment, on low, blend cold cubed butter into the flour mixture, until it resembles crumbs and there are no visible large pieces of butter.
  5. In a measuring cup, measure together coffee and milk (coffee accentuates the chocolate, making a more intense chocolate flavour), stir in vanilla extract.
  6. All at once, add milk mixture to flour mixtute, blend until just incorporated and smooth, then add beaten eggs, mix just until eggs are blended, and the batter is glossy.
  7. Divide batter into the two prepared cake pans, lift and tap cake pans on counter to real ease any air-bubbles.
  8. Bake at 350 for 30 minutes, cakes are done when an inserted wooden toothpick or skewer comes out clean.
  9. On a rack, allow cakes to cool in the pans for just 20 mins, the turn cakes out of cake pans on to rack and allow cakes to cool completely.
Chocolate Fudge Frosting
  1. Creating a ‘double boiler’, fill a medium-size sauce pan with an inch of water, bring to a gentle simmer.
  2. To a medium-size metal or heat-proof bowl, add chocolate chips and heavy cream. Place bowl over simmering water. Gently stir with a rubber spatula just until chocolate chips have melted - creating a ganache. Remove from heat.
  3. In a small bowl, combine sour cream, vanilla extract, and salt.
  4. Add sour cream mixture to hot melted ganache, mix until fully incorporated.
  5. Allow to set up & cool completely at room temperature, stirring occasionally. The frosting will firm-up to a spreadable consistency in 2 hours.
Assemble the Cake
  1. Gently peel-off parchment round from one cake layer.
  2. Place cake layer upright on to a 9-inch cardboard cake round.
  3. Spread frosting on top of bottom cake layer to the edges.
  4. Place top layer top-side down onto first frosted layer, gently peel-off parchment round. Put a large dollop of frosting into top of cake, spreading it all the way to the edge.
  5. Spread frosting on sides of cake in an upward fashion to meet the frosted top, frost in a swirling fashion.
  6. Transfer to a cake stand or plate. Makes 12 slices.
]]> https://aubreyabouttown.com/recipe/chocolate-devils-food-cake/feed/ 0 1761