Devil’s Chocolate Bomb: 12-yolk Chocolate Cake

Devil's Chocolate Bomb 29

As a follow-up to the angel food cake we made in the last post, I made this devil’s food cake the same day to use up the 12 yolks I had on hand. The only problem was that there wasn’t actually a recipe out there that used 12 yolks in a chocolate cake. We had long since grown out of doing that, using whole eggs instead. All the 12-yolk recipes on the internet were for yellow cakes, not chocolate. So I had to make it up. And here it is. I’m quite pleased with the results.

Devil's Chocolate Bomb 2

Start by preheating your oven to 350°F and grab yourself a bundt pan. You can do this in any pan you like, or make it into a layer cake, but because I was serving this alongside the gluten-free angel-food cake, I wanted them both to be round with holes in the middle. Butter or spray your pan and then flour it to be on the safe side.

If you can bear to part with it (and as a parent of a nearly one-year-old, that’s a big sacrifice), save 1 3/4 cup coffee from your morning brew and allow it to cool. To up the coffee insanity (unless you made espresso earlier), tip in 2 tablespoons instant coffee or espresso powder and stir to combine.

Devil's Chocolate Bomb 1

Chop up about 1 cup chocolate into wee pieces and toss it in the top of a double boiler or heatproof bowl over a pot of simmering water and let that sucker melt. Let it cool a little bit so it’s not molten lava.

Devil's Chocolate Bomb 4

In another container, whisk together 1/2 cup unsweetened cocoa, 2 1/4 cups flour, and 1 1/2 teaspoons baking soda.

Devil's Chocolate Bomb 9

In the bowl of your mixer, cube up 1 cup butter (softened) and beat the crap out of it together with 1 1/2 cups sugar until it’s soft and fluffy.

Devil's Chocolate Bomb 3

Then grab your 12 egg yolks and slide them into the mixer one at a time until they’re fully combined. Scrape down the sides of the bowl occasionally. Add in 2 teaspoons vanilla as well.

Devil's Chocolate Bomb 5

Look at that yellow loveliness.

Devil's Chocolate Bomb 6

Now beat in your melted chocolate until your batter resembles a tar pit.

Devil's Chocolate Bomb 7

Then grab your flour/cocoa mixture and your coffee.

Devil's Chocolate Bomb 10

Alternate adding the two ingredient groups, flour-coffee-flour-coffee-flour and mix until the batter is smooth.

Devil's Chocolate Bomb 11

Even with a spatter shield in place I still had a bit of a mess.

Devil's Chocolate Bomb 12

Smooth the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.

Devil's Chocolate Bomb 14

To be perfectly honest, I’m not sure if it’s 35 minutes or not. I didn’t write down that part of my recipe and after having dropped one angel food cake and had to make up another it kind of slipped my mind. But I’m guessing 35 minutes. If it’s not, then it’s a little longer, maybe 45 minutes. But certainly not less than 35 minutes. So keep an eye on it. And tell me what you come up with.

Devil's Chocolate Bomb 16

When the cake has somewhat cooled you can tip it out onto a rack to cool completely. You can see the light coloured stuff on the surface: that’s the flour/butter from the pan. If you don’t want that to show up – like if you’re not planning to ice the cake – then don’t flour it (maybe use cocoa?).

Devil's Chocolate Bomb 17

While the cake is cooling, you can make up a ganache. Chop up another 8 oz chocolate and set it in a heatproof bowl. In a small saucepan, heat 1 cup whipping cream until it’s just simmering, then pour it over the chocolate and stir it occasionally until all the chocolate is melted and the mixture is uniform.

Devil's Chocolate Bomb 22

Let that cool until it reaches a spreadable consistency.

Devil's Chocolate Bomb 23

Then jam it all over your cake.

Devil's Chocolate Bomb 25

I decided seeing as I suck as icing things in an artistic fashion to kind of make it look like stucco by smacking my icing spatula against it and pulling it away.

Devil's Chocolate Bomb 27

Then I added some chips of white chocolate that I had on hand for contrast. I could have applied them better but again, not so good with the artistic part of cake-making. I’m more into the cake-eating.

Devil's Chocolate Bomb 28

Which is what you can do now!

Devil's Chocolate Bomb 30

Advertisements

Mocha Latte Fudge

Mocha Latte Fudge 19

This recipe from Real Simple is not your typical fudge, but it’s relatively easy to concoct and would make a nice gift to your favourite coffeephile. You don’t even need a candy thermometer to make it, which is handy for those of you who aren’t familiar with making candy.

Mocha Latte Fudge 21

Do keep a close eye on it, however, as I burnt the bottom of one of my pots quite badly the first time I made it.

Mocha Latte Fudge 10

Start by lining an 8″ square pan with parchment paper and spraying it with cooking spray. I had neither a square pan nor cooking spray at the time so I used this 6″ x 10″ pan and I buttered it instead. You do you.

Mocha Latte Fudge 1

Set that aside for a spell and grab a large pot. Dump in 1/2-lb butter, 2 cups brown sugar, and 1 14-oz can sweetened condensed milk.

Mocha Latte Fudge 2

Stir that frequently over medium-low heat until it’s all melted and starts to boil.

Mocha Latte Fudge 4

Then tip in 1/2 cup chocolate chips and 1 tablespoon espresso powder. Once that’s mixed in, stop stirring and leave the whole thing to boil (but not burn!) for 8 minutes.

Mocha Latte Fudge 6

Remove the pan from the heat and stir in 1 tablespoon vanilla. Remember, it’s gonna fizz.

Mocha Latte Fudge 9

Let the mixture cool for 10 minutes; then grab an electric mixer and beat the crap out of it for about 5 minutes, until it looks and feels like almost-melted peanut butter.

Mocha Latte Fudge 14

Spill that into the prepared pan and smooth it down. Shove it in the fridge for 4 hours, until it’s all firm. Run a knife around the outside edge and use the parchment to pull the whole thing out of the pan. Cut it into cubes.

Mocha Latte Fudge 18

EAT. (Store leftovers sealed in the fridge. PAH. Like there will be leftovers.)

Mocha Latte Fudge 22

Espresso Cupcakes with Mocha Buttercream

Espresso Cupcakes

So here I was, trying to come up with a good morning cupcake for my Sweet Treats committee at work.  Everyone at the firm seems to need a bit of a caffeine kick in the morning, so I thought I would modify my espresso brownies into cupcake form.  Then I thought, what about a smooth mocha buttercream icing on top?  Yeah, that sounded good.

Espresso Cupcakes

And then, lo and behold, what did I find on the internet?  The exact recipe I wanted!  And I didn’t even have to make it up myself!  Score one for the lazy part of me and big thanks to Nam for cooking it up and writing it down.

Brew  up a pot of strong coffee and save 1 cup coffee for this recipe.  Do what you like with the rest (preferably drink it, or save it for iced coffee).

Preheat your oven to 350°F and line two muffin pans with cupcake cups.

In a large bowl, sift together 2 1/4 cups flour, 1 1/2 cups cocoa, 1 1/4 teaspoon baking powder, and 2 1/2 teaspoons baking soda and set aside.

Espresso Cupcakes

Dissolve 1 tablespoon instant espresso powder in 1 cup coffee and set that aside.

Espresso Cupcakes

Clear the spider out of your stand mixer.  Apologize profusely to it as you send it on its merry way, but explain that despite its residency of nearly two weeks in your bowl, it does not qualify for squatters’ rights.  Then decide that, as you are doubling the recipe, the batter won’t fit in the mixer anyway, and opt for a larger bowl and a hand mixer.  Sorry, spider.

Espresso Cupcakes

In the bowl of the stand mixer, cream together 2/3 cup canola oil, 2 eggs, 1 1/4 cups buttermilk, and 1 teaspoon vanilla and beat until well combined.  Add in 2 1/2 cups granulated sugar and mix some more.

Espresso Cupcakes

Pour in the coffee and beat for another minute.

Espresso Cupcakes

Scrape down the sides of the bowl and slowly add in the dry ingredients, mixing until all the ingredients are incorporated.

Espresso Cupcakes

Using a spoon, fill the paper cups about two-thirds full.  Bake for 18-20 minutes, or until a toothpick inserted in the centre of the centre cupcake comes out clean.

Espresso Cupcakes

Let the cupcakes rest in the pan for about five minutes before removing them to a rack.  Remember that a super hot dropped cupcake will explode all over your floor, while a cooler cupcake will just bounce a bit.  That’s a handy fact to remember.

Espresso Cupcakes

Now for the luscious buttercream frosting.

In the bowl of an electric mixer fitted with a paddle attachment (you know, like the one you just used), whip 10 tablespoons room temperature butter (which, by the way, is 1/2 cup + 2 tablespoons butter) until it’s fluffy, light, and creamy. Add in 1/2 tablespoon cocoa powder and whip until combined.

Espresso Cupcakes

Slowly add in 3 tablespoons room temperature espresso (you can make this by following the instructions on your bottle of instant espresso powder).  As with most buttercreams, it will look a little curdled and gross at this point, but don’t you worry.

Espresso Cupcakes

A little bit at a time, add in 3-4 cups icing sugar.  You may need more or less, depending on the consistency you want, or the temperature outside, or a bunch of other variables.  Just go with what looks (and tastes) right to you.  Refrigerate the buttercream for at least ten minutes before using.

Espresso Cupcakes

Once the cupcakes have completely cooled and the frosting has chilled out a little, you can frost your cupcakes, or pipe on the frosting, if you wish.

Espresso Cupcakes

Garnish each cupcake with a dusting of cocoa powder (or some shaved chocolate) or a chocolate-covered espresso bean.

Espresso Cupcakes

Your coworkers will be appropriately wowed, especially once the caffeine kicks in.  Good morning to you, too!

Espresso Cupcakes