Triple Chocolate Mousse Cake

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So, today is the last day of #Choctoberfest. Hopefully you were able to find a few new chocolately recipes. My last post for choctoberfest is what I am calling my Grand Finale. I made this triple Chocolate Mousse Cake for my son’s 19th Birthday and it has been killing me keeping it from you all!! LOL  Trust me when i say this looks harder than it is the only baking involved is the brownie bottom, but you do need to extend your 9 inch springform pan a couple of inches to hold all the chocolatey goodness, so start by lining the bottom of your springform pan with parchment paper. After you have lined the bottom build a ring out of parchment that is at least 2 inches taller than the top of your pan. Now you are ready to begin…..


For the Brownie Layer

1 box of you favorite brownie mix

Plus

whatever your box of brownies calls for

follow the directions on your box of brownies and then carefully pour into your already prepared pan and bake according to the 9×9 times to follow. Remove from oven and let cool completely. Once cooled you can remove onto the next layer.

Dark Chocolate Mousse Layer

9 ounces Dark Chocolate Chips

1-3/4 cups heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp Water

Milk Chocolate Mousse Layer

9 ounces Milk Chocolate Chips

1-3/4 cup heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp water

Semi Sweet Mousse Layer

9 ounces Semi sweet chocolate chips

1-3/4 cup heavy cream

2 tsp unflavored gelatin

2 Tbsp water

Between Each Mousse layer you are going to want to place your cake in the fridge for 25 minutes to let it “set up” before you add the next layer on top

For Each Mousse Layer

Combine chocolate and 3/4 cup heavy cream in a microwave safe bowl. Microwave in 30 second increments stirring every 30 seconds until the chocolate is melted and smooth, let cool to room temperature. While you wait for your chocolate to cool. Mix the gelatin and water together and set aside to let the gelatin absorb. When your chocolate is cool microwave the gelatin bowl for 15 seconds, pour melted gelatin and chocolate together.

Whip the remaining 1 cup heavy cream to stiff peaks. Carefully fold chocolate into whip cream just until incorporated. Spread your first layer on top of your cooled brownie and set in fridge for 25 minutes to firm up.

After 25 minutes….. Continue on the same way you made the Dark chocolate mousse layer except using the milk chocolate chips and set back in fridge for another 25 minutes.

Once your milk chocolate layer has firmed up (25 minutes) make the semisweet layer and place on top of the milk chocolate layer. Let firm in fridge overnight. Remove from spring form pan place on a cake board and top with whipping cream and mini chocolate chips!! ENJOY!!

 

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Warm Chocolate Molten Cakes

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Adapted from Carnival Cruise Line’s Chocolate melting Cake

Grease and dust with cocoa powder 5 (1/2 cup) ramekins and set on a baking sheet lined with parchment paper.

6 ounces (3/4 cup) good dark chocolate at least 60% cocoa, rough chopped

6 ounces (3/4cup) butter

3/4 cups sugar

2 whole eggs, room temperature

2 egg yolks, room temperature

1/4 tsp vanilla

1/4 cup flour

In a sauce pan place chocolate and butter of medium heat melt butter and chocolate until smooth. Once melted and smooth set aside and let cool for about 10 minutes.

In a medium bowl add sugar, whole eggs and egg yolks, whisk until blended. Next whisk in vanilla and flour until combined well. After your chocolate and butter have cooled for 10 minutes whisk chocolate mixture into eggs and sugar mixture until combined.

Fill ramekins about 3/4 of the way full with batter and place on prepared baking sheet place in the fridge for at least an hour but no longer than 3 hours.

  
Remove from fridge, Preheat oven to 425 degrees. Bake at 425 degrees 12-15 minutes (mine took 15). The cake will spongy and the middle should still be slightly gooey. Let cool for about 3 minutes invert on to your dish top with vanilla ice cream and ENJOY the ooey gooey chocolate molten goodness.

  

Chocolate Chocolate Chip Banana Loaf

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Preheat oven to 350 degrees. Grease and flour 1 loaf pan.

1 cup sugar

2 eggs, room temperature

1/3 cup veggie oil

3 ripe bananas, mashed about 1-1/4 cups of mashed bananas

1 tsp vanilla

1-1/2 cups flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup semi sweet chocolate chips

In bowl of stand mixer add sugar, eggs and oil, beat until combined. Add mashed banana and vanilla continue to beat until combined. In a medium bowl add flour, cocoa powder, baking soda, salt and chocolate chips, stir until combined. Add to your wet ingredients in your mixing bowl. On lowest speed blend your wet and dry ingredients, just until combined. pour into your already prepared loaf pan.

Bake at 350 degrees for 60-70 minutes or until baked completely. The top should be cracked and when touched springs back up. Remove from oven and let cool on rack for 10 minutes, remove from pan and let cool completely. ENJOY!! 🙂

 

Warm Butter Cakes

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Butter the inside of 10 1/2 cup ramekins and set aside. Preheat oven to 325 degrees. Line 1 baking sheet with parchment paper and set prepared ramekins on top.

Cake~

1 cup unsalted butter, softened

1-1/3 cups sugar

2 whole eggs

2 egg yolks

2 tsp vanilla

2 tsp Grand marnier

1-1/2 cups flour

1 tsp salt

1/2 tsp baking powder

In bowl of mixer cream butter and sugar for about 1 minute on high speed. Add whole eggs, egg yolks, vanilla and Grand Marnier and mix for another minute or so. In a small bowl combine flour, salt and baking powder. Pour your dry mixture into the mixing bowl and beat all together for about another minute until combined well. Place about 1/4 cup of mixture into your already prepared ramekins, set aside while you make the cream cheese layer.

Cream Cheese Layer~

1 8 ounce block of cream cheese, softened

1/3 cup sugar

1 egg

1 Tbsp flour

1 /2 tsp Grand Marnier

1/2 tsp vanilla

Mix together cream cheese, sugar, egg, flour, grand marnier and vanilla in a medium bowl until smooth. Place 1 Tbsp of cream cheese mixture on top of your batter that is already placed in your ramekins.

Bake at 325 degrees for 45-50 minutes or until your tops have browned, cool in ramekins for about 1 hour and then tip out of ramekins, now if you are ready to serve here comes the fun part the TORCHING!! Remember please please be careful!! 😉

Torching~

1 cup raw sugar, for dipping tops and torching

1 kitchen torch

Once your cakes are cooled and removed from ramekins dip what used to be the bottom but now is the tops in raw sugar ( after heating each cake in the microwave about 30seconds) in raw sugar and brulee with the kitchen torch

Garnish~

1 basket of berries of your choice (if using strawberries, slice)

1 Tbsp sugar

1 Tbsp orange juice

1 Tbsp grand marnier

In a small bowl slice berries if needed add sugar, orange juice and liquor, cover and let macerate for about 30 minutes.

Whipped Cream

1 cup heavy whipping cream

1/2 tsp vanilla

2 Tbsp sugar

in bowl of mixer with whisk attachment add whipping cream, vanilla and sugar whisk until stiff peaks form.

When ready to serve your butter cakes heat each cake in the microwave about 30 seconds or until warm, dip tops in raw sugar and brulee with kitchen torch, top with whipping cream and berries and ENJOY!! 🙂

  
I topped ours with a little gelato and fresh raspberries!!:)

 

Almost Sara Lee Pound Cake

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Preheat the oven to 325 degrees. Lightly grease and flour one loaf pan.

1/2 cup unsalted butter, room temperature

3/4 cup sugar

3 eggs, room temperature

1 cup cake flour

2 Tbsp dry powdered milk

1/4 tsp baking powder

1 Tbsp light corn syrup

1 Tbsp lemon juice

1/4 tsp salt

1 tsp vanilla

 

In bowl of mixer cream butter and sugar together until light and fluffy. Add eggs one at a time and beat until combined. Add in flour, powdered milk, baking powder and corn syrup, beat until combined well. Add lemon juice, salt, vanilla and nutmeg, beat making sure everything is blended well.  Pour into already prepared loaf pan and bake at 325 degrees for 40-45 minutes or until toothpick removes clean from center of pound cake.

ENJOY by it self , with a cup of coffee or tea or with fresh berries and whipped cream on top! 🙂

Boysenberry Coffee Cake

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Recipe adapted from http://www.thesouthernladycooks.com

 

Preheat oven to 350 degrees. Spray with nonstick spray one 10inch bundt pan and set aside

 

2 cups fresh or frozen(thawed) Boysenberries

1/4 cup sugar

2 tsp cinnamon

1/8 tsp nutmeg

1 (15.25ounce) yellow cake mix

1/2 cup butter, melted

3 eggs, room temperature

1/2 cup milk

1/2 cup sour cream

Powdered sugar for sprinkling

In a bowl add boysenberries, sugar, cinnamon and nutmeg stir gently and set aside.

In bowl of mixer add cake mix, butter, eggs, milk and sour cream, beat until combined about 2 minutes. Pour batter into your prepared bundt pan. Place berries on top of cake mx and then with a butter knife swirl berries into batter. Bake at 350 degrees for 55-60 minutes or until toothpick inserted in center removes clean. Let cool in pan on cooling rack for 15 minutes. Remove cake from pan and let cool. Sprinkle with some powered sugar right before serving and ENJOY! 🙂

Grams Lemon Bundt

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First I must start by telling you that this is not my recipe but was given to me by my sister from another mister. This is her Gram’s Recipe so I am not sure where it originated from, but I was and am honored that it was passed down to me.

Preheat oven to 350 degrees, Grease and flour one bundt pan.

1 small (3 ounce) package Lemon Jello

1 cup boiling water

1 pkg yellow cake mix not butter cake mix

3/4 cup veggie oil

1 tsp lemon extract

4 eggs room temperature

Mix package of yellow jello with boiling water and then let cool to room temperature.

In bowl of mixer with whisk attachment add, cooled jello, cake mix, lemon extract and veggie oil, Whisk until combined well.  Add eggs one at a time whisking until just combined.  Pour batter into bundt pan.

Bake at 350 degrees for 45-50 minutes or until toothpick inserted removes clean. Let cool on cooling rack in bundt pan for 15-20 minutes remove from bundt pan and glaze.

GLAZE

1 cup powdered sugar

juice from 1 large lemon

In a small bowl whisk together powdered sugar and lemon juice until smooth. Pour glaze over warm bundt cake and then cool completely.

After the bundt cake was cooled completely I dusted it with just a little powdered sugar!! I am not sure Gram’s would approve of the powdered sugar but it sure was nice to have a little piece of her in my kitchen. I will never forget her and had to enjoy my piece of bundt cake with a little snifter of Christian Brothers brandy!! XOXO