Stout and Chocolate Cake

Uncategorized | March 15, 2016 | By

As it is St. Patrick’s Day soon, I decided to try out something I never tried before. Baking a chocolate cake using stout. In that particular case – Guinness. It is dark and rich, just like chocolate and it is a perfect combination. To add even more booze, I decided to use Baileys – an Irish cream liquor – in the frosting AND the whipped cream. 

It is a really heavy and rich cake, but it is also really moist. The whipped cream and the frosting are both smooth and light, it actually feels kind of fluffy but in the end it is really heavy. So yeah, it could feel like a little brick in your belly. But I think it was totally worth it!

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lpc_guinness2

Stout and Chocolate Cake
Moist and chocolate-y with a hint of booze!
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. The Cake
  2. 250ml Guinness Beer
  3. 250g Butter
  4. 100g Unsweetened Cocoa Powder
  5. 200g Caster Sugar
  6. 200g Brown Sugar
  7. 150g Crème Fraîche or Sour Cream
  8. 2 Eggs
  9. 2 Teaspoons Vanilla Extract
  10. 250g Cream Plain Flour
  11. 2 Teaspoons Baking Soda
  12. 1/2 Teaspoon Baking Powder
  13. 1 Pinch of Salt
  14. The Frosting
  15. 450g Dark Chocolate
  16. 500ml Cream
  17. 30ml Golden Syrup
  18. 250g Salted Butter (soft and at room temparature)
  19. 250g Unsalted Butter (soft and at room temparature)
  20. 3 Tablespoons Baileys
  21. 1 Packet of Instant Coffee
  22. The Cream
  23. 250ml Cream
  24. 2 Tablespoons of Baileys
Instructions
  1. Melt butter with the Guinness in a small pan using low to medium heat. As soon as the butter is melted, remove from stove and let it cool. Measure sugar and put it in a mixing bowl. Start your oven and pre-heat on 180°C.
  2. As soon as the butter is cooled out a bit, pour it over the sugar and add the pinch of salt as well as your vanilla extract. Mix them properly, the sugar starts to dissolve. Add the cocoa powder and continue mixing. Add your eggs one by one. Now put in your sour cream or crème fraîche.
  3. Mix the flour with the baking soda and baking powder and combine it with the liquid ingredients. Make sure there are no lumps in your batter.
  4. You can bake it in a 24 to 26cm springform on 180°C for about 25 to 30 minutes. Check with a tooth pick if the center is still liquid. Continue baking until the tooth pick comes out clean.
  5. As soon as the cake is out of the oven, let it cool completely before you slice it. You can now heat your cream with the golden syrup, the instant coffee powder and the Baileys. Warm it a bit up and use the time to chop up the chocolate. Place it into your mixing bowl.
  6. Allow the cream now to simmer for a bit, then have it boil for 2 minutes. Pour the liquid over your chocolate and wait for 5 minutes. After that mix the chocolate and the hot cream with a spoon until it is smooth and creamy and the chocolate is completely melted. Let it rest for now.
  7. In the meanwhile, start with your Baileys cream. Whip the cream until it is stiff (I recommend using something like Chantifix to help stiffen your whipped cream). Add the Baileys and mix it into your cream. Put it into the fridge so it stays cool and stable.
  8. Get back to your chocolate mixture. Add the butter now and cream it togther using a standmixer or a handheld one. The butter starts to disolve slowly and you should mix it until there are no lumps left. Put the bowl now in a freezer or the fridge. Let it cool. It takes longer with the fridge, so freezer might be the better option. Let it freeze for 10 minutes, then stir it strongly and freeze for another 5 minutes. Stir again. If the mix is getting thick and heavy, it is good enough to beat it in the mixer again until it is perfectly fluffy. You can now use it. If it still looks runny, freeze it again and repeat until it gets really thick.
  9. Slice the cake horizontally as soon as it is completely cooled - if it is still warm, it crumbles. Put a good amount of frosting onto the first cake layer and spread it to the edges. Put on the second layer and start covering the top and the sides with the frosting. Put it into the fridge for 15 to 20 minutes. Then check if there is more to cover. If it looks good to you, spread the Baileys cream over the cake.
Notes
  1. Use a 50% chocolate, i think it is the best one and it doesn't get as heavy as using 70% or more.
  2. Brush the cake with some additional Baileys, it keeps the cake moist.
  3. Dust the top with some cocoa powder.
Adapted from Nigella
Adapted from Nigella
La Petite Cerise http://lapetitecerise.com/

Banana Lovers

Cupcakes, Frosting | December 1, 2015 | By

I was actually never a banana lover. Especially when they are mushy, brown and way too sweet. If I have bananas, they have to be green and not really sweet. But then I tried to bake a banana cake and fell absolutely in love with banana… Topped with chocolate frosting. And salted caramel. My sweets loving room mate calls those cupcakes “foodiegasm”. Well, if you don’t believe it, try them yourselves! *totally self-confident look on the face*

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Banana Lovers
Yields 12
Fluffy banana cake with chocolate frosting and Salted Caramel!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
The Batter
  1. 125g Soft Butter (room temperature)
  2. 2 Eggs
  3. 100g Light Brown Sugar
  4. 65g Dark Brown Sugar
  5. 210g Cream Plain Flour or Type 45 Flour
  6. 60ml Buttermilk
  7. 1 Teaspoon Baking Soda
  8. 1 Teaspoon Baking Powder
  9. 2 to 3 Bananas - really ripe and soft
  10. 1 Tablespoon Vanilla Sugar
  11. 1 Tablespoon Vanille Bean Paste
  12. 1 Pinch of Salt
Salted Caramel
  1. 120g Granulated Sugar
  2. 50g Butter
  3. 60ml Condensed Milk
  4. 1 Tablespoon of Sea Salt (milled finely)
Decoration
  1. 24 Banana Chips (store bought or self-made)
Instructions
  1. Preheat your oven to 170°C. Prepare a muffin tin with 12 cases.
  2. Peel your bananas and squish them using a fork. If there are still some small junks, it doesn't matter. If you prefer it finer, continue to squish.
  3. Cream the soft butter with your sugar together in a mixing bowl on high speed for 3 minutes. Add one egg at a time and mix well. After that you can add your vanilla sugar and your vanilla bean paste as well as your pinch of salt. Continue to cream and fluff the mixture on high speed for about 2 minutes. While doing so mix your dry ingredients together.
  4. Now you can add your squished bananas and slowly pour your buttermilk into the mixing bowl.
  5. It's time to add the dry ingredients - sift them over the mixture and slowly beat it in on low speed. As soon as flour is incorporated properly, fill your muffin tray.
  6. Bake at 170°C for 15 to 20 minutes. Check with a wooden tooth pick after 15 minutes of baking, if the center is still raw your wooden pick will show some batter on it. If it comes out dry, your mini cakes are done.
  7. Let them cool properly. You can frost them with chocolate frosting (http://lapetitecerise.com/2015/11/chocolate-frosting/) and top it with Salted Caramel and banana chips.
  8. To do the Salted Caramel, simply put the sugar in a wide, open pan or pot and put stove on medium heat for all the time. Do not stir, just leave it alone and only brush away the edges with a wet dessert brush. Do not let it get too hot, hot sugar cases really severe burning plus it turns the sugar too soon too dark and leaves a bitter taste. As soon as all the sugar has dissolved, put in the butter and stir it in quickly with a rubber spatula or a wooden spoon. It sizzles pretty badly so be careful. If the butter is mixed in properly, add your condensed milk. After that, add the salt and stir again for about a minute. If it resembles a light brown, creamy texture, remove it from the heat and transfer it to jar so you can refrigerate it.
  9. If you want to use the sauce for the cupcakes, simply gently heat some of the sauce and drizzle it over the frosting.
Notes
  1. You can easily make your own banana chips by slicing a green banana into thin discs and place them on baking tray lined with baking paper. Drizzle some lemon juice on them - this will prevent them from turning brown during the drying process. Then put the try into your oven and dry them out on about 80°C. Check after 20 to 30 minutes if they harden. It can take up to an hour, but it's worth it as they are a tasty and simple decoration.
La Petite Cerise http://lapetitecerise.com/

Cherry Kisses

Cupcakes | November 23, 2015 | By

There we are. My very first blog post. I am sooo excited! 

Okay, nahhh, not really. No, I am excited!!! And what would be better than a cherry and chocolate themed cupcake to start my journey as a baking blog “blogger extraordinaire”? 

Kisses are sweet, kisses can be indulgent, kisses can be hot. So, you’ve got all of it – cherries, chocolate and chili!

Enjoy,

XOXO

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Cherry Kisses
Yields 12
A chocolate-y cherry surprise with a twist!
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Prep Time
30 min
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
20 min
Total Time
1 hr 20 min
The Batter
  1. 100g Butter
  2. 50g Dark Chocolate
  3. 130g Brown Sugar
  4. 2 Eggs
  5. 1 Teaspoon Baking Powder
  6. 1 Pinch of Salt
  7. 180g Flour - Type 45
  8. 5 Tablespoons of Cocoa Powder
  9. 100ml Milk
  10. Chili Powder, to your liking
The Filling
  1. 200g Cherries from a Jar
  2. 3 to 4 Tablespoons of Cornstarch
  3. A bit of Kirsch if you like to
  4. Preheat oven to 180°C, cupcakes need around 20 minutes ill baked afterwards.
Instructions
  1. Chop chocolate into pieces and melt it gently on low heat with butter in a bowl put over a pot with water. The water should not touch the bowl and not cook. As soon as it is melted, let it cool, measure the sugar and put it with salt into a mixing bowl. Add the now cooled down chocolate mixture and cream it with the sugar on medium speed. Add the eggs one by one.
  2. Mix baking powder, cocoa and flour together and sift it over the creamy mass. Mix it on slow speed and add milk. You can now also add chili powder - but be careful to not overpower the chocolate.
  3. Fill the batter evenly into 12 muffin tins - use muffin cases, they are making your life a lot easier.
  4. Bake for 20 minutes on 180°C. After 15 minutes - depending on your oven - check with a tooth pick if cake is still wet. If nothing sticks to the pick, get them out and let the muffins cool.
  5. While letting them cool you strain the cherries from the jar of their juice and put it into a pot. Put cherries into a blender, they do not need to be overly smooth, leave some chunks. Heat the cherry juice gently with Kirsch and cornstarch. When it starts to thicken, add your pureed cherries. The cherry mass will now thicken properly, if it is still too liquid, add more cornstarch. Take care and avoid lumps. If it thickens properly like jam, remove it from stove and let it cool.
  6. The cupcakes should now be cooler, create a small hole with a coffee spoon in the cake which you can then fill with your Kirsch jam.
  7. Frost your cupcakes when they are completely cooled. You can use whipped cream or a rich chocolate frosting. Top it with chocolate sauce and a cherry.
La Petite Cerise http://lapetitecerise.com/