Hello, my name is Rianne and I'm a chocoholic. The last time I had chocolate was late last night. I had a slice of chocolate truffle cake...and I was happy as a clam.
Growing up, my mom would spoil us with her homemade desserts. Some were made from scratch and some came out of a box, but nevertheless they were all special because SHE made them, just for us. I used to love watching her make a chocolate cake. My brother, my sister and I would crowd the kitchen counter as soon as we heard her turn on the hand mixer. The cake usually came out of a box, Betty Crocker I think, but she made the chocolate buttercream frosting from scratch.
Ooooh, that intoxicating perfume of warm chocolate cake baking in the oven would waft through the air. How can you resist? It was torture to have to wait for the cake to cool, but my mom kept us distracted by making the chocolate buttercream frosting. The cloud of cocoa powder and powdered sugar was always fun to watch (and smell) as she poured the milk and vanilla extract into the bowl. When it was all done, we'd fight over who gets to have the beaters. Such a dilemma...three kids and two beaters. Well, someone had to wait till the cake was frosted to get the jackpot... the bowl. She'd finish off the chocolate cake with colorful confetti sprinkles. Sugar high, here we come!
Now that I'm all grown up and have
a child children of my own, I relish each messy moment that I spend baking in the kitchen with
my son my kids. I hope that when
he they grows up,
he'll they'll remembering all the homemade desserts I made especially for
him them. I've listed my favorite chocolate cake recipe below as well as an allergy-friendly version.
Chocolate Truffle CakeAllergy Note: contains eggs, dairy and wheat1 cup butter, softened to room temperature
1 3/4 cup sugar
2 eggs
2 tsp. vanilla extract
1 cup buttermilk*
1/2 cup strong coffee, cooled
2 cups flour
3/4 cup cocoa powder
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
* if you don't have buttermilk, you can substitute with 1 cup whole milk mixed with 1 tablespoon of lemon juice
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans or lined 2 muffin pans with paper muffin cups. Beat together butter and sugar till light and fluffy. Slowly add eggs one at a time. Sift together flour, cocoa powder, baking soda, baking powder and salt. Combine the buttermilk and coffee together. Alternate adding the flour mixture and buttermilk mixture.
Pour into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool completely before adding filling and frosting.
Chocolate Ganache FillingAllergy Note: contains dairy2 cups semi-sweet chocolate chips
1 cup heavy cream
1/4 cup (half a stick) butter, cut into cubes
2 Tbsp. corn syrup or honey
Place the chocolate chips in a bowl and set aside.
In a saucepan, heat the heavy cream, butter and corn syrup until it starts to simmer. Remove from heat and pour over the chocolate chips. Stir constantly until smooth. Refrigerate for 1 hour or until firm enough to use. If it gets too firm, microwave for only a couple of seconds to soften.
Chocolate Buttercream Frosting IAllergy Note: contains dairy1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter, softened to room temperature
1 tsp. vanilla extract
1/4 tsp. salt
4 cups confectioner's sugar
1/2 cup cocoa powder
5 to 6 Tbsp. warm milk
Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. Pour into a large mixing bowl and allow to cool. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.
Chocolate Buttercream Frosting II
Allergy Note: contains dairy1/2 cup semi-sweet chocolate chips
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla extract
1/4 tsp. salt
3 cups confectioner's sugar
1/2 cup cocoa powder
5 to 6 Tbsp. warm milk
Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. Pour into a large mixing bowl and allow to cool. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.
Wacky Chocolate Cake (Vegan)Allergy Note: contains wheat
This was adapted from a
Wacky Cake recipe. I tried it and I thought it was pretty good for an eggless cake, but I felt it needed more chocolate flavor so I doubled the amount of cocoa powder.
It's perfect for cupcakes. You can top this with
an allergy-friendly chocolate frosting. I like to bring this along for my
son boys whenever we go to birthday parties so that
he has they have something to eat while everyone else is eating birthday cake. I just store them in an airtight container in the freezer and thaw one or two a day before.
1 1/2 cups flour
1 1 1/2 cup sugar
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
6 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon vinegar
In a large mixing bowl, mix flour, sugar, cocoa, baking soda and salt. Make three wells in the flour mixture. In one put vanilla; into another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Combine together the milk, vegetable oil, vanilla extract and vinegar into a bowl. Add to the dry ingredients and mix till smooth. Pour into 8 x 8-inch pan or a muffin pan lined with paper muffin cups. Bake at 350°F. oven for 25 to 30 minutes (15-20 minutes for cupcakes), or until it springs back when touched lightly.
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