Triple Chocolate Mousse Cake

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Chocolate mousse is one of my all time favorite desserts. It’s relatively quick and easy, and is always impressive. So, when I saw a recipe that takes that love, and multiplies it times three, and then puts it into the form of a cake – lets just say it took my breath away. I made this cake for Valentine’s Day, and I was kind of worried that I’d be pressed for time. It’s quite a lengthy recipe, but don’t let that intimidate you. As with most Cook’s Illustrated recipes, it looks a lot worse than it is. But, it’s their descriptiveness and attention to detail that always make their recipes sure fire winners. I worked on it here and there all morning, and by lunchtime the cake was done and chilling in the refrigerator.

It was all I could do to wait until after dinner to unmold and serve it. I’m pleased to report that it’s everything I thought it was going to be. Often chocolate desserts are so sweet they hurt your teeth. Not the case here. The use of bittersweet chocolate really creates a great balance. I’m not a big fan of white chocolate, but the extra boost of sweetness it lends to the top layer is welcome. This will definitely be a new addition to my repertoire of special occasion desserts. It was just perfect!

Triple Chocolate Mousse Cake

For the bottom layer:
6 tablespoons unsalted butter, cut into six pieces
7 ounces bittersweet chocolate, chopped fine
3/4 teaspoon instant espresso powder
4 large eggs, separated
1 1/2 teaspoons vanilla extract
Pinch salt
1/3 cup packed light brown sugar

For the middle layer:
5 tablespoons hot water
2 tablespoons cocoa powder
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups heavy cream, chilled
1 tablespoon granulated sugar
1/8 teaspoon salt

For the top layer:
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups heavy cream, chilled
Shaved chocolate or cocoa powder for decorating, optional

To prepare the bottom layer, preheat oven to 325º. Grease a 9- or 9 1/2-inch springform pan. Combine butter, chocolate and espresso in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, about 5 minutes. Whisk in egg yolks and vanilla and set aside.

Using a stand mixer fitted with the whisk attachment, whip egg whites and salt on medium-low speed until foamy, about 1 minute. Add half of sugar and continue whipping until combined, about 15 seconds. Add remaining sugar, increase speed to high, and whip until soft peaks form, 1 additional minute, scraping down bowl halfway through. Using a whisk, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites using a rubber spatula. When no white streaks remain, carefully transfer batter to prepared pan. Smooth top with spatula. Bake cake until it has risen, is firm around the edges and just set in the center (cake center should spring back when gently pressed with finger), 13 to 18 minutes. Transfer to a wire rack to cool completely, about 1 hour. Do not remove cake from pan.

While cake is cooling, prepare middle layer. Combine the hot water and cocoa in a small bowl and set aside. Place chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes.

Using a stand mixer fitted with the whisk attachment, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (It helps to chill the mixing bowl before whipping the cream.) Whisk cocoa mixture into chocolate. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles. Wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Refrigerate for at least 15 minutes while preparing top layer.

To prepare the top layer, sprinkle gelatin over water and let sit for at least 5 minutes. Place white chocolate in a medium heatproof bowl. Bring 1/2 cup of cream to a simmer in a small saucepan over medium-high heat. Remove from heat and stir in gelatin mixture until completely dissolved. Pour cream mixture over white chocolate, cover and allow to sit for 5 minutes. Whisk gently until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly during this time).

Using a stand mixer fitted with the whisk attachment, whip remaining cup of cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Using a whisk, fold one-third of cream into white chocolate to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon white chocolate mousse into the pan over the middle layer. Smooth top with a rubber spatula. Return to refrigerator and chill until set, at least 2 1/2 hours. Cake can be refrigerated up to 1 day. Allow to sit at room temperature for about 45 minutes before slicing.

To serve, garnish cake with chocolate curls or dust with cocoa if desired. Run a thin knife between the cake and sides of pan. Remove sides and run the cleaned knife along the outside to smooth. Cut using cheese wire or a hot knife, cleaning and drying between each cut.

Source: The Cook’s Illustrated Cookbook; via Cook Like A Champion

Red Velvet Cupcakes

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I know I’m kind of a day late and a dollar short with these cupcakes, but it’s Valentine’s Day, and I wanted to share something sweet with you guys. What’s more classic for the special day than red velvet cake? Behold them, in all their color saturated glory. Andrew and I had a great time baking them yesterday afternoon. Hard to believe that next year I’ll be shipping cupcakes off to school with him for a Valentine party – yikes!

I’ve been using this recipe for several years now, and they always come out perfect every time. Some might think that 2 ounces of food coloring is excessive. And it is, kind of. But the full, rich color it gives these cupcakes can’t be had with any less. In the olden’ days, you would have to rely on a chemical reaction between the cocoa and vinegar to produce a mottled brownish-red color.  Now, I’m all for doing things the natural way as much as possible. Buuut, thank goodness for my industrial sized bottle of red food coloring (purchased at my local restaurant supply shop – much love to Sysco) to give the that punchy color I so adore. Share them with someone you love!

Red Velvet Cupcakes

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.

Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t over bake!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. For garnish I like to process one cupcake in a food processor, and use the crumbs to sprinkle onto cupcakes.

Cream Cheese Frosting

8 ounces cream cheese
4 ounces butter
3 3/4 cups confectioner’s sugar, sifted
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Cream the butter, cheese and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated, then add the vanilla.

Source: cupcakes from Pinch My Salt; frosting from Sprinkles

Ladyfingers

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While I truly treasure this wonderful place I call home, when it comes time to look for “specialty” ingredients I’m often left wanting. Such was the case the first time I set out to make tiramisu. I had a hard enough time finding marscarpone, but the ladyfingers (also known as “savoiardi”) were impossible to find around here. I made my own out of necessity, and haven’t looked back since. They’re so light and delicate, a perfect cross between a cake and a cookie.

Of course tiramisu is the first thing that comes to mind, but these delicate little beauties have so many applications. I especially like them topped with some fresh berries tossed in a bit of sugar or drizzled with honey. Don’t go to the Italian specialty section of your grocery store to buy these ever again. Save yourself a few bucks and make them at home!

Ladyfingers aka Savoiardi

Yield: 30 Ladyfingers

6 egg whites
2/3 cup granulated sugar + 2 tbsp.
5 egg yolks
1 cup minus 1 tbsp. all purpose flour
powdered sugar for dusting

Preheat oven to 450F. Line your baking sheets with parchment paper or silpat.

Whip egg whites while gradually sprinkling the 2/3 cup of sugar until stiff.

Meanwhile, whisk together the remaining 2 tbsp. of sugar and egg yolks until well mixed.

Fold 1/2 of the egg yolk mixture into the egg whites. Fold the rest in.

Sift the flour over the egg white mixture and fold until flour is well incorporated.

Using a 1/2″ round tip, pipe into ladyfinger shapes. About 1/2 – 3/4″ high and 1″ width for ladyfingers.

Dust ladyfingers with powdered sugar and let stand for 15 minutes. Dust one more time until sugar is absorbed.

Bake for 8-10 minutes or until lightly golden.

 

Source: Desserts by Pierre Herme by Dorie Greenspan via The Novice Chef

Strawberry Cupcakes

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Unless you’ve been living under a rock, you’ve probably heard of this neat little site called Pinterest. It’s a great resource for everything; recipes, DIY ideas, housekeeping, sewing, gardening…pretty much anything under the sun. When I came across this pin for strawberry cupcakes, it was love at first site. I think it was the color of the cake and frosting that lured me, a gorgeous punchy pink color. I knew I had to make them.

Because of the addition of lots of fresh strawberry puree, the strawberry flavor really shines through. The cake was super moist, and a tad denser than most cupcake recipes I’ve tried. I changed a couple of things from the original recipe. First, I reduced the eggs to 3-since that’s what I had on hand (these boys have been putting away some eggs lately!). And second, because I’m lazy, I just added the eggs all at one time, and skipped beating the egg whites and folding in at the end. I suspect that they wouldn’t have been as dense if I had taken that extra step. But, hey, they were still delicious. And, one less dish, right? Make these to add a pop of color to a dreary winters day!

Strawberry Cupcakes

For the cake:
1 cup butter
2  1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon red food coloring
1 & 1/4 cups pureed strawberries
3 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
pinch Salt
1 cup buttermilk

For the frosting:
8 ounces cream cheese, room temp
1/2 cup butter, room temp
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon red food coloring
1 lb. powdered sugar

Preheat oven to 350 degrees. Line cupcake pans with liners and set aside. In a large bowl, beat butter with sugar for 3 minutes. Add eggs one at a time, then the vanilla, food coloring and strawberries, beat for another 3 minutes.

Sift dry ingredients and add to butter/egg mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix until combined.

Fill cupcake tins 2/3 of the way up. Bake for 18 minutes, or until toothpick inserted into cake comes out clean. Let sit for 5 minutes before removing to a cooling rack to cool completely.

For the frosting, beat cream cheese and butter until light and creamy, about 3 minutes. Add liquids and blend. Slowly add powdered sugar while mixing on low. At this point you may need to add more powdered sugar. You are trying to achieve a medium stiff consistency. Whip for several minutes. Frost cupcakes as desired.

Source: adapted from Apron of Grace