Inspired by the new Choco Smash Cake at Disneyland California Adventure, my copycat version is filled with brownie, peanut butter filling, vanilla cake, dulce de leche, chocolate crisp pearls, and chocolate buttercream.

What is a Choco Smash Cake?

The Choco Smash Cake is the new dessert offered in Disney California Adventure Park at Pym Test Kitchen. Previously, Pym Test Kitchen offered a Choco Smash Candy Bar, but it was recently replaced by this new cake version of the candy bar.

This multi-layered cake is made up of layers of brownie, white chocolate peanut butter ganache, chocolate crunch pearls, white cake, dark chocolate truffle mousse, and white chocolate caramel bavarian cream, coated in chocolate ganache and topped with roasted peanuts.

Here’s a look at the real deal:

A mouth full, right?!

After learning about this cake from a friend, and seeing it has so many of my favorite things in it, I knew I had to try it during our recent visit to Disneyland with the kids.

My Review of the Choco Smash Cake

To be honest, I can only give this one a 6/10. I actually had no idea there was white chocolate in any of the elements until I was researching it when I got home from the trip. The white chocolate got lost in the mix of peanut butter and caramel, but was also the reason the fillings lacked a lot of flavor. The cake itself was a little dry and I don’t even think it needed the ganache on the outside. I would have preferred more of the chocolate mousse.

But here’s the thing… Disney is making food and treats for a crazy amount of people each day. It’s hard to land everything perfectly fresh and flavorful when there are so many factors of food prep and food rules involved. So, taking that into consideration, they did a good job. I just knew this cake had so much potential and I knew I wanted to make my own version.

Copycat Choco Smash Cake

For my Copycat Choco Smash Cake, we’re using the original as major inspiration. The main difference in my Choco Smash Cake recipe is you won’t find any white chocolate. I played around with a few options (caramelizing white chocolate, making a ganache, etc.) and ultimately felt like the caramel flavor was getting lost among all the other elements. Instead, you’ll see we’re using dulce de leche – straight from the can.

The other thing I wanted to point out – you can use your favorite box brownie mix (mine is the Ghirardelli Dark Chocolate Brownie Mix) OR my homemade version of my favorite boxed brownie. You’ll find that recipe HERE. To simplify, I used the box mix for my cake.

Elements in the Choco Smash Cake

• Brownie
• Peanut Butter Filling
• Vanilla Cake
• Dulce de Leche
• Chocolate Crisp Pearls (another option are these Valrhona chocolate and caramel combination crisps.)
• Chocolate Buttercream

As you can see from the pictures, I switched up my layering just a bit. I wanted to make sure the peanut butter and caramel elements didn’t blend. For me, I love when I can distinctly taste each element of a cake, without anything overpowering another element.

Brownie Layer

As I mentioned earlier, you can make the brownie layers from a box or from my homemade recipe for my copycat Choco Smash Cake. Either way, you’re going to split the brownie batter between two 8-inch round cake pans. I use the same Fat Daddio cake pans for the brownie element as I do my cake. Once the brownie layers are baked, you’ll let them cool a bit and then turn them onto a cooling rack to cool completely.

TIP: when you line the bottom of the cake pans in preparation to bake the brownies, it’s helpful to have some of the parchment come up the sides. This allows you to pull the brownies up, out of the pan. I’ve noticed that if I just use parchment on the bottom of the pan, I struggle to get the brownies out when I flip the pan over.

How to Make Moist Vanilla Cake Layers

These cake layers are really easy to whip up, but can easily be a “Pinterest fail” if you forget to follow these steps for making moist cake layers from scratch:

• Use real butter
• Measure ingredients correctly
• Use room temperature butter
• Add fat
• Use light metal pans
• Mix on high at the beginning (with butter, sugar, oil and eggs)
• Mix on low at the end (when you add flour)
• Don’t overbake

For more details on these tips, be sure to read my blog post about How to Bake Moist Cakes from Scratch.

Chocolate Buttercream Recipe

The goal for your chocolate buttercream should be a smooth, silky, easily spreadable consistency. It’s this amazing consistency that makes smoothing out your chocolate buttercream while decorating so much easier. Compared to other chocolate buttercream recipes I’ve tried, this is the smoothest and tastiest one around.

To make this chocolate buttercream recipe, you’ll start by heating the dark chocolate with the heavy whipping cream until you’ve created a smooth chocolate ganache. Let it cool to room temperature while you sift the powdered sugar.

The next step is to beat the butter on it’s own for just a bit to soften it up. While the butter is mixing, add the chocolate ganache, followed by the powdered sugar, vanilla and salt.

The color of the chocolate buttercream lightens a bit while you mix it. As it rests, it will darken.

This buttercream is the perfect finishing touch to my Copycat Choco Smash Cake.

FAQs

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Choco Smash Cake

Inspired by the Disneyland California Adventure cake, my copycat version is made with layers of brownie, peanut butter filling, vanilla cake, dulce de leche, chocolate crisp pearls, and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Choco Smash Cake, Disneyland Cake, Disneyland Treat

Ingredients

Brownies

• 1 box Dark Chocolate Ghirardelli Brownie Mix
• OR
• 1 batch Homemade brownies, my favorite recipe

Vanilla Cake

• 3 cups (345 g) cake flour
• 2 teaspoons 8 g baking powder
• 1 teaspoon 6 g salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1/3 cup (72.6 g) vegetable oil
• 4 eggs, room temperature
• 1 1/4 cup (300 g) buttermilk, room temperature
• 1 tablespoon (12 g) vanilla extract

Filling

• 1 13.4 oz dulce de leche
• 1/2 cup Chocolate Crisp Pearls, this is the brand I use

For the Peanut Butter Filling

• 1 cup 230 g heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar
• 1 teaspoon (4.2 g) vanilla extract
• 1 cup (250 g) peanut butter smooth

For the Chocolate Buttercream

• 1/3 cup (77 g) heavy whipping cream
• 10 oz. dark or semi-sweet chocolate chips
• 2 cups (452 g) unsalted butter, slightly chilled
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt

For the Garnish

• salted roasted peanuts

Instructions

For the Brownies

• Follow the instructions on the box, except you'll bake the brownies in two 8-inch round cake pans for 20 minutes. See note above in the blog post for prepping your pans.
• Allow to cool completely before using.

For the Cake

• Preheat the oven to 325 degrees F. Prepare two 8-inch cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 3 minutes.
• Add the eggs, one at a time to the bowl, making sure to scrape down the sides and bottom of the bowl between additions. Add the vanilla. Continue to beat on medium-high speed for an additional two minutes. The mixture should be smooth and fluffy.
• Turn the mixer on low and alternately add the flour mixture and the buttermilk, starting and finishing with the flour mixture. Mix until just incorporated.
• Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Evenly distribute the cake batter among the two 8-inch pans and bake for about 35 minutes, or until toothpick comes out with just a few moist crumbs on it.
• Remove cakes from the oven and let cool in pans for 15 minutes before inverting onto cooling racks.
• When cakes are completely cooled, divide the layers in half horizontally using a serrated knife of cake leveler. You’ll have four thin cake layers. Wrap the cakes (2 layers can be wrapped together like a full cake layer), and freeze for at least an hour before stacking. The cake layers are easier to handle, assemble and frost when they are chilled.
• You can also freeze the cake layers for several days. Just be sure to let them thaw for about 30-60 minutes before using.

For the Peanut Butter Filling

• In a stainless steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until still peaks form.
• Fold the peanut butter into the whipped cream.
• I like using this right away (so you can make it when you're ready to assemble your cake), but you can also make it ahead of time and refrigerate until ready to use.

For the Buttercream

• In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• With the mixer on low speed, add the cooled ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
• Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
• Buttercream can be store in an airtight container in the refrigerator for a week.
• When you’re ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets.

Assembly

• Place one brownie layer on a cake board or cake stand. Evenly spread half of the peanut butter filling over the brownie layer.
• Place the first cake layer, top side up, on the peanut butter filling. Cover the cake with half of the dulce de leche. Sprinkle on the chocolate crisp pearls and gently pat into place.
• Place the second cake layer on top of the filling.
• Evenly spread 1 cup of the chocolate buttercream on top of the cake and then top with the third cake layer.
• On the third cake layer, evenly spread the rest of the dulce de leche and more chocolate crisp pearls.
• Place the fourth cake layer on top and cover with the remaining peanut butter filling.
• Finish stacking the cake by placing the second brownie layer on top of the peanut butter filling.
• Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream.

The post Best Ever Copycat Disneyland Choco Smash Cake first appeared on Cake by Courtney.

The post Best Ever Copycat Disneyland Choco Smash Cake appeared first on Cake by Courtney.

Rocky Road Cake Recipe – Updated

I’m thrilled to relaunch my Rocky Road Cake Recipe today! I actually made this cake on a whim a YEARS ago. Ryan and I were down in Provo for a BYU basketball game, and per usual, we stopped by Rockwell Ice Cream on our way home. I got my go-to combination of Rockwell Road and S’mores ice cream flavor. I haven’t always been a rocky road fan, but Rockwell uses homemade marshmallow cream, and candy bar style toffee and peanuts in their version of this classic combo – and it’s heaven!

I loved the idea of the toffee mixed in with the chocolate, peanuts and marshmallows so much that I used it in my cake creation of this amazing ice cream flavor.

The Best Chocolate Cake Recipe

My cake layers in this creation are my favorite dark chocolate cake. It’s so easy to make and fool-proof! Just make sure you’re always using fresh baking powder and baking soda, and you don’t over mix your batter. It’s a truly a rich, moist dark chocolate that won’t sink!

Rocky Road Filling

The filling for this cake is a simple ganache, filled with toffee bits, salted peanuts and marshmallows. It’s simple but so delicious.

If you make the filling ahead of time, it will harden just a bit. To make it spreadable, just microwave it for about 20 seconds.

The Most Delicious Chocolate Buttercream

Truly the only chocolate buttercream recipe you’ll ever need! It’s silky smooth and has the best chocolate flavor thanks to good quality, dark chocolate. If you have any questions about making this buttercream, I’ve answered them all HERE. This blog post is one worth saving.

More Cakes to LOVe

Dark Chocolate Salted Caramel Cake

The Ultimate Chocolate Cake

The Most Delicious German Chocolate Cake

Almond Joy Cake

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Rocky Road Cake

Rich, dark chocolate cake layers, filled with chocolate ganache, marshmallows, peanuts and toffee bits, covered with a silky chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword chocolate buttercream, Chocolate Cake, Rocky Road, Rocky Road Cake

Ingredients

For the Cake

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) good quality dark cocoa powder, I use Extra Brute Cacao Barry
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) kosher salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (109 g) vegetable oil
• 3 large eggs, at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 cup (236.6 g) hot water (or hot coffee)

For the Filling

• 1 1/2 cups (225 g) semi-sweet chocolate chips
• 3/4 cup (173.25 g) heavy cream
• 1 1/2 cup (75 g) mini marshmallows
• 3/4 cup (112.5 g) chopped peanuts
• 3/4 cup (112.5 g) toffee bits

For the Buttercream

• 2 cups (452 g) unsalted butter, slightly cold
• 10 oz. good quality chocolate of your choice, I use dark or semi, melted and cooled
• 5 cups (625 g) powdered sugar, measured and then sifted
• 2 teaspoons (8.4 g) pure vanilla extract
• Pinch of salt
• 1/4 cup (57.7 g) heavy cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ¼ batch.

Instructions

For the Cake

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
• In another bowl, combine the buttermilk, oil, eggs, water (or coffee) and vanilla. Whisk until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Evenly divide the batter into each of the three pans (about 15 to 16 ounces of batter in each 8-inch pan). Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
• If needed, level your cake layers to ensure a completely even surface for frosting and stacking. After leveling you can wrap each cake layer in plastic wrap and freeze until ready to use.

For the Filling

• Heat the cream in a microwave safe bowl for about one to two minutes. Pour the heated cream over the chocolate chips in a medium sized bowl. Let sit for about five minutes.
• Stir the chocolate and cream until nice and smooth. Add the marshmallows, peanuts and toffee bits and stir until combined.
• Let the filling cool before using.

  If you make the filling ahead of time, you will want to heat it up slightly to make it spreadable again.

For the Buttercream

• In a microwave safe bowl, heat the chocolate chips and heavy cream for about 40 to 60 seconds. Stir until smooth. Let cool slightly.
• In a bowl fitted with a paddle attachment, beat the butter on medium speed for about two minutes.
• With the mixer on low speed, slowly add the chocolate ganache and stir until smooth. Gradually add the powdered sugar and mix until combined.
• Add the vanilla and salt. Turn the mixer to medium-high and beat the buttercream for another 3-4 minutes until light and fluffy. 
• Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.

Assembly

• Place the first cake layer on a cake board or cake plate, top side up.
• Pipe a rim of frosting around the edge of cake layer before adding the filling. This creates a nice barrier so the filling stays in place.
• Spread half of the filling within the frosting barrier. 
• Place the second cake layer on top and repeat steps 2 and 3.
• Place your final cake layer, top side down, on top of the filling. Spread a thin layer of buttercream around the entire cake. This is the crumb coat and will help lock crumbs into place. Freeze for about 10 minutes to set the crumb coat.
• Continue to frost the cake with the remainder of the chocolate buttercream, saving about a half cup of buttercream to do the design show above.

The post The Only Rocky Road Cake Recipe You’ll Ever Need first appeared on Cake by Courtney.

The post The Only Rocky Road Cake Recipe You’ll Ever Need appeared first on Cake by Courtney.

Chocolate Coconut Caramel Cake (Girl Scout Cookie Cake)

If there’s one cake you absolutely need to try, this is the one! In fact, Ryan gave it the number one spot on his cake list (and he’s one of my toughest critics, so that should tell ya something right there).

Like many of you, the Coconut Caramel Girl Scout cookie is my favorite of the bunch. I look forward to it every March! And I’ve been wanting to make a cake inspired by this cookie since I did my Mint Chocolate Chip and Cookie Cake last year (another favorite Girl Scout Cookie).

Inspiration

When I start thinking about new cakes, my first goal is always to make a cake that tastes great! I hope to put together flavor and texture combinations that will WOW you. Since there’s so much going on in the cookie itself, it was important to be to capture all those same flavors and textures in the cake. In my mind, I broke down the cookie into the four parts – chocolate, shortbread, coconut and caramel. I then thought about how best to build the cake with so many flavor and texture elements. In my opinion, building the cake like a Milk Bar cake was the only way to go.

The Milk Bar style of cake is unique because you stack it inside acetate paper, and there’s no outer coat of frosting. The acetate helps support the cake and all the different layers of filling and frosting. After you stack the cake, you then refrigerate or freeze it to set and stabilize. When you’re ready to serve, you just remove the acetate paper and have this beautiful, naked cake look.

Flavors and Textures

One of the reasons I love this cake so much is because of all the flavors and textures going on. You have bittersweet chocolate cake and chocolate ganache, salty and buttery shortbread cookie crumbs, silky shortbread frosting, and then a crunchy and chewy toasted coconut caramel filling. It’s the best of everything, if you ask me. Just make sure to get all the flavors and textures in every bite. Your mouth will thank you!

One thing to note is that this cake cuts best when chilled a little bit. See my notes in the assembly section of the recipe about how to store and serve the cake.

Step-by-Step Tutorial

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Chocolate Coconut Caramel Cake

Layers of chocolate cake, chocolate ganache, shortbread cookie crumbs, shortbread cookie frosting, and toasted caramel coconut filling.

Ingredients

FOR THE CHOCOLATE CAKE

• 1 1/4 cups (150 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/3 cup (35 g) dark cocoa powder
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (3 g) kosher salt
• 1/2 cup (120 g) buttermilk, at room temperature
• 1/4 cup (55 g) vegetable oil
• 2 eggs, at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 cup (118 g) hot water

FOR THE GANACHE

• 1 cup (170 g) dark or semi sweet chocolate chips
• 1/2 cup (115.5 g) heavy whipping cream

FOR THE SHORTBREAD CRUMBS

• 1/4 cup (50 g) granulated sugar
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 2 cups (240 g) all-purpose flour

FOR THE SHORTBREAD BUTTERCREAM

• 1 1/4 cups (150 g) shortbread cookie crumbs
• 1/2 cup (120 g) milk
• 1 teaspoon (6 g) salt
• 6 tablespoons (84.75 g) butter, slightly chilled
• 1 1/2 cups (187.5 g) powdered sugar

FOR THE COCONUT FILLING

• 1 cup (200 g) granulated sugar
• 1/2 cup (118 g) water
• 2 teaspoons (14 g) corn syrup
• 2/3 cup (154 g) heavy whipping cream
• 1 teaspoon (4.2 g) pure vanilla extract
• 2 teaspoons (12 g) salt
• 14 oz. bag of sweetened shredded coconut

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 360 degrees F. Spray a quarter sheet pan and line it with parchment and spray again. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix for about 30 seconds.
• In a separate bowl, combine all of the wet ingredients and whisk for a few seconds.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Once all the wet ingredients are added, continue to mix on low speed for 30 seconds. Scrape down the sides of the bowl and mix for another 15 to 30 seconds. Don’t over beat this batter.
• Pour the batter into a quarter sheet baking pan. Bake the cake for 16-18 minutes.

FOR THE SHORTBREAD BUTTERCREAM

• Combine the shortbread cookie crumbs, milk, and salt in a blender. Turn the speed to medium-high and puree until smooth and homogenous. This should take about 1 to 3 minutes, depending on your blender (I use a Magic Bullet). If the mixture does not catch on your blender blade, turn the blender off, take a small teaspoon, and scrape down the sides of the canister, remembering to scrape under the blade, then try again.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar, and beat together on medium-high for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl with a spatula and mix for another 20 seconds.
• On low speed, add the contents of the blender to the butter and powdered sugar. After 1 minute, crank the speed up to medium-high and let the mixture beat for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan in color, give the bowl another scrape-down and another minute of high-speed paddling.
• Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
• Let cool slight before adding to the cake.

FOR THE SHORTBREAD CRUMBS

• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Stir in the flour. If the mixture is too crumbly, you can add another tablespoon of butter.
• Sprinkle the shortbread cookie dough crumbs evenly over the baking sheet. 
• Bake for about 20 minutes, until lightly golden brown on top. Cool completely before using. 

FOR THE COCONUT FILLING

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Set the caramel sauce to the side and let cool while you toast the coconut.
• Set your oven to 425 degrees F. Line a baking sheet with parchment and pour all of the coconut evenly onto the baking sheet. Bake the coconut for about 10 minutes, or until golden brown. Remove from oven and toss, and then toast for another 10 minutes, or until golden brown all over. Let cool completely.
• Combine the caramel and the coconut. You’ll use about ⅓ of the mixture for each layer of the cake.

ASSEMBLY

• For the cake, put a piece of parchment or a silpat on the counter. Invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These two full circles will be your top 2 cake layers. The remaining cake “scraps” will come together to make the bottom layer of the cake.
• You can see pictures from the Milk Bar website HERE or check my Instagram and YouTube for videos.
• For the first layer, clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Line the cake ring with one strip of acetate.
• Place the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
• Use the back of a spoon to spread one-third of the chocolate ganache in an even layer over the cake. 
• Sprinkle about ⅓ of the shortbread cookie crumbs evenly over the ganache. Use the back of your hand to anchor them in place.
• Use a piping bag to pipe about 1 cup of the shortbread cookie frosting into the shortbread cookie crumbs.
• Sprinkle ⅓ of the toasted coconut caramel filling over the frosting. 
• For the second layer, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake.
• Set a cake round on top of the coconut filling, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
• For the third layer, nestle the remaining cake round into the coconut filling, cover the top of the cake with the remaining ganache, shortbread cookies, shortbread frosting and coconut filling. 
• Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks (make sure to wrap in plastic wrap). 
• At least 5 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate, and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 4 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).

The post Chocolate Coconut Caramel Cake (Girl Scout Cookie Cake) first appeared on Cake by Courtney.

The post Chocolate Coconut Caramel Cake (Girl Scout Cookie Cake) appeared first on Cake by Courtney.

Chocolate Toffee Graham Cake

I am so excited about my new Chocolate Toffee Graham Cake! Not only does it include the best chocolate cake recipe, it also has the most delicious graham cracker crust, with a no-bake toffee cheesecake filling, and salted caramel buttercream. So many flavors and textures that pair so beautifully together.

Let’s break it down some more!

The Best Chocolate Cake Recipe

This chocolate cake is truly the best of the best. It’s rich in flavor and so incredibly moist. I use it for so many of my cakes and it really can’t be beat. Plus, it’s so easy to make!

PRO TIP: to ensure a moist chocolate cake, make sure you’re using a good quality chocolate that is high in fat. I recommend Extra Brute Cacao Barry Cocoa Powder. The flavor and quality is phemoninal!

This cocoa powder stores great and you’ll use it in so many of my recipes:

Chocolate Desserts You’ll Love

Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day

Best Chewy Brownies from Scratch

Chocolate Ganache Cake (a.k.a Lazy Chocolate Cake)

Best Ever Chocolate Bundt Cake Recipe

Graham Cracker Crust

For the graham cracker crust, you’ll actually make this element first. You will want to bake this for a few minutes on it’s own and then you’ll pour the chocolate cake batter right on top and bake them together.

The flavor of this crust is enhanced with a hint of coffee flavoring. I don’t drink coffee, but I love the complimentary flavor it adds to desserts. For this cake, the hint of coffee flavoring enhances the chocolate flavor, while also contrasting the sweetness of the filling and buttercream.

I actually don’t drink coffee, so I use a non-coffe substitute called Pero, which is made of barely, has no coffee in it, and gives the same awesome flavor for baked goods. You’ll find Pero at your local grocery store near the coffee.

Toffee Cheesecake Filling

This no-bake toffee cheesecake filling sets this cake apart and truly makes it next-level decadent! The filling is so easy to make and there’s no baking necessary. Mix some sugar with cream cheese, beat heavy whipping cream, and then fold the two together. It’s that easy! Sprinkle in the toffee chips and some mini chocolate chips (optional) and you’re set!

Salted Caramel Buttercream

To finish off this cake, we’re making homemade salted caramel and adding it to our buttercream. If you’ve never made homemade salted caramel, be sure to check out this POST for all my tips. It’s actually so easy to make.

NOTE: for the caramel drip – I actually used caramel baking chips. ½ caramel baking chips with 2-4 tablespoons heavy whipping cream. Using caramel baking chips instead of the caramel you make works really well as a drip because it won’t run all the way down the side of the cake.

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Chocolate Toffee Graham Cake

Graham cracker crust with chocolate cake baked on top, with toffee cheesecake filling and caramel buttercream.

Course Dessert

Cuisine Cake

Keyword caramel buttercream, cheesecake, chocolate, Chocolate Cake, Chocolate Toffee Graham Cake

Ingredients

FOR THE GRAHAM CRACKER CRUST

• 3 cups (360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers)
• 3/4 cup (170 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons instant coffee granules or PERO (non-coffee sub)

FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, at room temperature
• 1/2 cup (109 g) vegetable oil
• 3 eggs, at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 cup (236.6 g) hot water

FOR THE CHEESECAKE FILLING

• 8 ounces cream cheese
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 g) heavy whipping cream
• 1/2 cup (80 g) toffee baking pieces, I use the Heath Bar brand
• 1/4 cup (40 g) mini semi-sweet chocolate chips, optional

FOR THE CARAMEL

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 g) water
• 1 teaspoon (18 g) light corn syrup
• 1/4 cup (57.7.5 g) heavy cream
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (6 g) salt

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups 750 g powdered sugar, measured then sifted
• 1/2 cup caramel, recipe below
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

FOR THE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine whisk together the melted butter and PERO or coffee granules until dissolved. Stir in the the graham cracker crumbs and sugar until all the graham cracker crumbs are damped by the melted butter.
• Divide evenly between the three pans and press down firmly with your hand or the back of a spoon to create a solid crust.
• Bake for 6-8 minutes, until golden brown. Let cool while you make the cake batter.

FOR THE CAKE

• Preheat the oven to 325 degrees F.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into the pans on top of the graham cracker crust (about 16 ounces in each pan) and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Cool in the pans for 15 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes. Set aside.
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold in the heavy whipping cream into the cream cheese mixture. Gently fold in the toffee chips and mini chocolate chips.
• Store in an airtight container in the refrigerator until ready to use.

FOR THE CARAMEL

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Let cool to room temperature before using in buttercream.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Turn the mixer to medium and gradually add the caramel. Scrape down the sides of the bowl and mix again on medium-high for a couple minutes until the caramel is incorporated.
• Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

Assembly

• Spead a dollop of buttercream on a cake board or cake stand. Place your first cake layer, crust side down, on the cake board.
• Pipe a rim of buttercream around the top edge of the cake layer.
• Fill and spread evenly with half of the cheesecake filling.
• Repeat these steps for the second layer.
• Place the final cake layer, crust side down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.
• NOTE: for the caramel drip – I actually used caramel baking chips. ½ caramel baking chips with 2-4 tablespoons heavy whipping cream. Using caramel baking chips instead of the caramel you make works really well as a drip because it won't run all the way down the side of the cake.

The post The Best Chocolate Toffee Graham Cake (a.k.a The Favorite Child) first appeared on Cake by Courtney.

The post The Best Chocolate Toffee Graham Cake (a.k.a The Favorite Child) appeared first on Cake by Courtney.

Tender and moist red velvet cake layers, with a silky smooth and slightly tangy chocolate cream cheese frosting and chocolate chip cookies.

The Perfect Valentine’s Day Cake

With Valentine’s Day around the corner, you know I’ve got your back with the best cake recipes! For me, that list, of course, includes red velvet cake! It’s one of my favorite cake flavors, but I usually only bring it out around this time.

Have you tried my Red Velvet Cake? It’s the perfect Valentine’s Day dessert. Before we get into this new recipe, make sure to take a look at some of my other favorite Valentine’s Day Cakes:

• Red Velvet Bundt Cake
• Flourless Chocolate Cake
• Red Velvet Cake with Chocolate Sour Cream Frosting
• Pink Velvet Cake
• Raspberry Chocolate Truffle Cake
• Strawberry Chocolate Truffle Cake

Now that I’ve hopefully got your mouth watering, let’s talk about my new Red Velvet Cookie Cake with Chocolate Cream Cheese Frosting.

Red Velvet Cookie Cake

My new red velvet based cake is paired with a chocolate chip cookie layer and chocolate cream cheese frosting.

What is Red Velvet Cake?

Red velvet cake is made with just a little bit of cocoa powder, vinegar, baking soda and buttermilk. The chemical reaction between these ingredients create an incredibly moist cake, as well as the deep maroon color that is often enhanced by extra food coloring, or in this case, red velvet emulsion.

Ingredients You’ll Need for the Cake

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Red Velvet Emulsion
• All-purpose flour
• Salt
• Sour cream
• Buttermilk
• Vinegar
• Baking soda

What is Red Velvet Emulsion?

Red velvet emulsion is an artificial flavoring that enhances the flavor of this cake. I highly recommend you get THIS brand. It will take the flavor and color of this cake to the next level.

You can also find it at Michael’s craft stores.

What if I can’t get the emulsion?

If you can’t get the emulsion, I recommend adding 1 tablespoon of vanilla extra, an extra tablespoon of cocoa, and 1 to 2 teaspoons red food coloring.

Ingredients You’ll Need for the Cookie

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Mini chocolate chips

NOTE: for the cookie layer, it’s super important that you slightly undercook it. We want to be able to cut through the cookie easily when we slice the cake.

Ingredients You’ll Need for the Frosting

• Cream cheese
• Unsalted butter
• Dark chocolate chips
• Heavy whipping cream
• Powdered sugar
• Vanilla
• Salt

How to Make Red Velvet Cake

• To make the red velvet cake layers, you’ll start by beating together the butter and sugars. Beat these three ingredients together for a couple minutes to create a smooth and slightly fluffy texture.
• Once the mixture reaches a fluffy consistency, you’ll add the emulsion and eggs. Make sure to mix on medium-high speed for another couple minutes. We want the volume of the batter to nearly double.
• At this point, turn your mixer to low and alternately add the flour, cocoa powder, and salt with the buttermilk.
• Fold in the sour cream, and then combine the vinegar and baking soda in a small bowl before adding the mixture to the cake.
• You’ll bake this batter in two 8-inch cake pans at 325 degrees F for about 30 to 35 minutes.

How to Make the Best Buttercream Frosting

For this silky, smooth and incredibly delicious buttercream frosting, you’ll want to make sure you follow the steps written in THIS blog post. I’d even bookmark that page to come back to as you’re mastering the art of buttercream.

We’ve been eating this cake nonstop since I made it. It’s been a huge hit and I hope it is in your family too!

Enjoy!

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Red Velvet Cookie Cake with Chocolate Cream Cheese Frosting

A new spin on the traditional red velvet cake, made with red velvet emulsion, a chocolate chip cookie layer and chocolate cream cheese frosting.

Course Dessert

Cuisine Cake

Keyword chocolate buttercream, chocolate cream cheese buttercream, chocolate cream cheese frosting, red velvet, red velvet cake, red velvet cookie cake, Valentine’s Cake, Valentine’s Day Dessert, valentine’s dessert

Ingredients

FOR THE CAKE

• 1/2 cup (113 g) unsalted butter, at room temperature
• 3/4 cup (165 g) light brown sugar, packed
• 1 cup (200 g) granulated sugar
• 2 tbsp red velvet emulsion (I use LorAnn Oils Emulsions)
• 3 large eggs, at room temperature
• 2 1/4 cups (270 g) all-purpose flour
• 2 tbsp (14.75 g) cocoa powder
• 1 tsp (6 g) salt
• 1 1/2 cups (360 g) buttermilk, at room temperature
• 1/4 cup (60 g) sour cream, at room temperature
• 1 tbsp (14.37 g) vinegar
• 1 1/4 tsp (5 g) baking soda

FOR THE COOKIE

• 1/2 cup (113 g) unsalted butter, slightly cold.
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) brown sugar, packed
• 1/2 tsp (2.1 g) pure vanilla extract
• 1 egg
• 1 3/4 cups (210 g) all-purpose flour
• 1/2 tsp (2 g) baking powder
• 1/2 tsp (2 g) baking soda
• 1/2 tsp (3 g) salt
• 1 cup (85 g) mini chocolate chips

FOR THE BUTTERCREAM

• 1/4 cup (60 g) heavy whipping cream
• 8 oz (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly
• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 8 oz cream cheese
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt
• *This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray the bottom and sides of two 8-inch pans with nonstick spray, line the bottom with parchment paper, and spray again with the nonstick spray. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and red velvet flavor. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.
• Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next. Continue to beat on medium-high until smooth and nearly double in volume.
• In a separate bowl, whisk together the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
• With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
• In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir gently until blended.
• Divide the batter evenly between the prepared pans (about 20 to 22 oz. of batter in each).
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let pans cool on wire rack for about 10-15 minutes before inverting the cakes onto racks. Let cool completely.
• Level cakes if needed. Chill the cakes for at least an hour before using. Can be stored the freezer for up to one month wrapped well in plastic wrap and foil. 

FOR THE COOKIE

• Preheat the oven to 350 degrees F. Spray one 8-inch round cake pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside. Line a baking sheet with parchment paper, as well. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars together until smooth, about 2 minutes. Add the vanilla and eggs and beat until combined.
• With the mixer on low speed, stir in the flour, baking powder, baking soda, and salt. Stir in the chocolate chips.
• Using a cookie scoop (about 2 teaspoons in size), scoop 12 cookies onto the baking sheet.
• Put the remaining dough into the 8-inch cake pan and press firmly into place to create one large cookie.
• Place the baking sheet and the cake pan into the oven. Bake the cookies for 10 minutes and the large cookie for 12 minutes. We want the large cookie to be slightly underdone so it cuts easily.

FOR THE BUTTERCREAM

• Combine the heavy cream and the chocolate chips in a microwave safe bowl. Heat the mixture for a minute and stir to melt the chocolate chips to create a ganache. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about 2 minutes on medium-high speed.
• Gradually add the chocolate ganache, scraping down the sides and bottom of the bowl as you go. Stir the mixture until smooth and silky.
• With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
• Before frosting the cake, use a wooden spoon to mix the frosting by hand to push out air bubbles and create a smooth and silky texture. 

ASSEMBLY

• Spread a small dollop of frosting on your cake board or cake plate. Place your first cake layer top-side up. Evenly spread about a cup of buttercream over the cake layer.
• Place the cookie layer on top of the buttercream and cover with another cup of buttercream, followed by the second cake layer (top-side down)

  Crumb coat the cake with a thin layer of chocolate frosting. Freeze the cake for about 10-15 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining chocolate frosting and cookies

The post The Best Red Velvet Cake (Red Velvet Cookie Cake) first appeared on Cake by Courtney.

The post The Best Red Velvet Cake (Red Velvet Cookie Cake) appeared first on Cake by Courtney.

This may be a flourless dessert, but you don’t need to be gluten-free to enjoy this cake! Nope. This delicious and decadent Flourless Chocolate Cake is for any kind of chocolate lover! Made with only seven ingredients, this fudgy cake is not only easy to make, it’s also incredibly delicious.

New Year, New Plan

As I was planning my cakes a couple of years ago, I set out to include a few untraditional cakes. And by “untraditional,” I mean, untraditional for me. I love making layered cakes, but there are so many other types of cakes out there and I feel like I was doing you a disservice not featuring them. Of course, layered cakes are still what you’ll mostly see around here, but I love sprinkling in other desserts on occasion. And now, you’ll see a few other types of cakes every once in a while too!

Flourless Chocolate Cake

First up on my “untraditional” Cake by Courtney cake list was a Flourless Chocolate Cake. I’ve always loved a simple flourless chocolate cake and February felt like the perfect time to create my own. I mean, can you think of a more perfect Valentine’s dessert!?

What is Flourless Chocolate Cake?

As I researched flourless chocolate cakes, I noticed nearly every recipe used the same seven ingredients: water, sugar, chocolate, butter, eggs, vanilla, and salt. The difference between recipes was just the amount of each ingredient the author used.

I also noticed that the majority of recipes use a cake “bath.” You may have seen this technique in my Creme Brûlée Cake with the custard layer. By placing your cake pan in a bath of water while it bakes, you add moisture to your oven. The added moisture ensures your cake doesn’t crack too much (which tends to happen to a flourless cake since there are no flour or leavening agents). The water bath also helps ensure that you get an even, steady bake. Since we don’t use any flour or leavening agents in this cake, the slow, steady bake will help the cake to rise evenly. You’ll also notice that without flour and leavening agents like baking powder and baking soda, the cake may settle and sink a little bit after you remove it from the oven. Don’t stress. That’s normal.

Another quick note about this cake – it’s a great one to make ahead of time. In fact, I think it’s best to make it the day before you want to serve it. You’ll just cover the cake pan with plastic wrap and refrigerate it overnight.

Raspberry Sauce

With a dark, decadent chocolate cake, I wanted to compliment it with a couple of additional elements to help balance all the richness. The first is a simple raspberry sauce made with frozen raspberries, sugar, and corn starch. You can make this sauce ahead of time and store it in the refrigerator.

Whipped Crème Fraîche

So with the bittersweet chocolate and sweet raspberry sauce, I felt like the missing flavor element was something tangy. Crème fraîche is a favorite of mine. Have you used it before? It’s something I learned about from Ryan’s parents. Ryan’s dad has used in it whipped cream for years. I love the tangy element it adds to a rich dessert like a chocolate pie, chocolate lava cakes, and this Flourless Chocolate Cake.

Crème fraîche is a soured cream that reminds me of mascarpone and cream cheese actually. If you can’t find crème fraîche, mascarpone would be my second choice in this whipped cream. Cream cheese doesn’t quite work as a substitute because it’s much denser than mascarpone and crème fraîche.

Can’t wait for you to dig into this Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day! Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

More Valentine’s Desserts You’ll Love

• Homemade Heart-Shaped Reese’s Peanut Butter Cups
• 5 Fun Valentine’s Day Cake Ideas
• Valentine’s Day Cakes
• 7 Cute and Easy Valentine’s Cake Ideas

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Flourless Chocolate Cake

Rich, dark chocolate flourless cake, sprinkled with cocoa powder and topped with creme fraiche whipped cream and raspberry sauce.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, flourless chocolate cake, gluten free

Servings 20

Ingredients

FOR THE CAKE

• 1/2 cup (115 g) water
• 1 cup (200 g) granulated sugar
• 12 tbsp (170 g) unsalted butter
• 1/2 tsp (3 g) salt
• 18 ounces (510 g) dark chocolate
• 7 large eggs
• 1 tsp. (4 g) vanilla

FOR THE WHIPPED CREAM

• 2 cups (462 g) heavy whipping cream
• 8 oz. (227 g) creme fraiche
• 1 cup (125 g) powdered sugar measured and then sifted
• 1 tsp. (4 g) vanilla extract

FOR THE RASPBERRY SAUCE

• 10 oz. (283 g) frozen raspberries
• 1/2 cup (100g) granulated sugar
• 2 tsps. (4 g) corn starch

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• Spray one 8-inch round cake pan with nonstick spray. Line the bottom with parchment paper. Spray again and set aside.
• In a medium saucepan, add the water, sugar and salt. Bring the mixture to a boil, stirring occasionally to make sure the sugar dissolves completely.
• While the water mixture boils, combine the chocolate chips and butter in a medium sized mixing bowl.
• Pour the hot water mixture over the chocolate chips and butter. Stir until the chocolate and butter are melted and create a silky, smooth texture. Let cool for about 10 minutes before you add the eggs. We don't want to cook the eggs!
• In a small bowl, whisk the eggs and vanilla. Add the egg mixture to the chocolate mixture and mix well. No beating required, just mix with a wooden spoon or spatula.
• Pour the batter into the prepared pan.
• Place the 8-inch cake pan in a larger baking dish. Place the baking dish on the middle rack of the oven and then pour hot water into the larger baking disk to create a "bath" for the cake. You need enough water to go half way up the side of the 8-inch cake pan.
• Bake for 55 to 60 minutes.
• Don't be alarmed if the cake rises and then sinks slightly. Remember, there's no flour or leavening agents in this cake. A little sink is normal.
• Remove the cake pan from the baking dish, and allow the cake to cool for one hour at room temperature, then cover it with plastic wrap at refrigerate for at least 2 hours or overnight.

FOR THE WHIPPED CREAM

• In the bowl of an electric mixer, fitted with the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form. Fold in the crème fraîche. Cover and refrigerate until you're ready to use.

FOR THE RASPBERRY SAUCE

• In a medium sauce pan, combine the raspberries, sugar and corn starch. Cook over medium heat until the raspberries soften and release juices.
• Reduce the heat to low and cook for about 5 minutes.
• Puree the mixture until smooth and then strain. Return the mixture to a low heat and cook for another 5 minutes to thicken a bit more.
• Refrigerate until ready to use.

ASSEMBLY

• There's actually not much to assemble, but I did want to mention that I dusted some cocoa powder over the top of the cake before serving.
• Also, as I mentioned earlier, this is a great cake to make ahead of time and is best served a little cold.

The post Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day first appeared on Cake by Courtney.

The post Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day appeared first on Cake by Courtney.

Raspberry Chocolate Truffle Cake

With Valentine’s Day just around the corner, it’s time for a decadent, chocolate cake! While Ryan and I don’t really celebrate Valentine’s Day, I love doing some fun surprises for the kids, and that always includes a treat! (Kids seem to make every holiday a little more magical, don’t you think?)

Our favorite Valentine’s Day treats are chocolate-covered strawberries and Sees Candy. Something about those feels fancy and decadent, and who doesn’t love to feel fancy every now and then! With our favorite Valentine’s treats in mind, I made a Strawberry Dark Chocolate Truffle Cake a few years ago. It turned out so incredibly delicious and instantly became one of my mom’s favorite cakes. (She actually named it!).

This year, I wanted to revisit the chocolate-dipped fruit idea, but with raspberries!

How to Make the Raspberry Chocolate Truffle Cake

As you plan to make this cake, take note of the five different elements, as well as the bake time for the cakes. I recommend splitting this cake up over the course of a few days.

• 1: cake layers
• 2: filling and buttercream
• 3: ganache and decorating

Chocolate Cake

This chocolate cake is a half of my regular dark chocolate cake recipe. You’ll be using one 8-inch round cake pan and baking at 325 for about 30 to 35 minutes. Remember, when you insert a toothpick in the center of your cake, it should come out with a few moist crumbs on it. That’s when you know it’s ready!

Raspberry Cake

The raspberry cake is so flavorful and tender! I think you might characterize it as slightly more dense, but in a good, moist kind of way. Definitely not pound cake-like – more tender and moist kind of dense. You’ll be using freeze-dried raspberries, in addition to a raspberry compote (which is just raspberries cookies and pureed over the stove). The color is a beautiful natural pink. However, if you find that yours don’t look as pink as mine, it may be that your freeze-dried raspberries weren’t as bright. No worries! Just add a little red or pink food coloring to brighten it up, if you want.

ALSO! Just a heads up, the raspberry cake doesn’t get as tall as the chocolate cake.

Raspberry Cream Filling

You may remember this filling from my Chocolate Raspberry Swiss Roll. It’s incredibly easy to make and incredibly delicious. You will need a food processor or blender for this one. Mixing the ingredients at such a high speed creates a stable whipped filling without any kind of added gelatin. It’s awesome!

Chocolate Buttercream

For the chocolate buttercream, I’m using my go-to recipe you’ve probably seen on here with several cakes. It’s silky, smooth and full of chocolate flavor. When making the buttercream, remember to heat the cream, pour it over the chocolate chips, and then stir to make a ganache – before adding it to the butter and powdered sugar. This ensures you don’t get any chunks of chocolate in your buttercream.

Chocolate Ganache

For the chocolate ganache, we’re using heavy cream and chocolate. Simple as that. We want it to cool to room temp before using in the cake, but then save some for the drip. When you’re ready for the drip, just reheat the ganache to think it out a little.

How to Stack and Decorate This Cake

Now for the stacking and decorating! My favorite part!

Before starting, use a cake leveler or serrated knife to split each cake layer in half. If you’re making your layers ahead of time and freezing them, I like splitting them before I freeze them.

Step 1: Stack and Crumb Coat

Step 2: Frost and Decorate

Now it’s time to do our final coat of frosting and decorate the cake.

Tools I like to use for decorating:

• Offset and straight spatulas
• Acrylic disk
• Scrapers
• Drip bottle
• Piping bag

You’ll find them all HERE.

Some fresh raspberries and chocolate shavings also look amazing on this cake.

Don’t you just love how all the colors pop!

Cake Making Tips

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy. 
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Enjoy!

Similar Recipes You’ll Love

• Strawberry Dark Chocolate Truffle Cake
• How to Decorate a Cake with Raspberries
• 5 Fun Valentine’s Day Cake Ideas
• Raspberry Oreo Cake with Cookies and Cream Filling
• The Best Raspberry Cream Cupcakes

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Raspberry Chocolate Truffle Cake

Chocolate cake, raspberry cream, chocolate ganache, raspberry cake and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Raspberry Chocolate Cake, Raspberry Chocolate Truffle Cake, Valentine’s Cake

Prep Time 2 hours

Cook Time 1 hour

Total Time 3 hours

Servings 20 people

Author Courtney Rich

Ingredients

FOR THE CHOCOLATE CAKE

• 1 1/4 (150 g) cups all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (59 g) dark cocoa powder
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (2.8 g) kosher salt
• 1/2 cup (120 g) buttermilk at room temperature
• 1/4 cup (54.5 g) vegetable oil
• 2 large eggs at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 cup (118.3 g) hot water

FOR THE CHOCOLATE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 10 oz. dark or semi sweet chocolate chips
• 5 cups (625 g) powdered sugar measured and then sifted
• 1 teaspoons (4.2 g) pure vanilla extract
• 1/4 cup (57.75 g) heavy cream
• Pinch of salt

FOR THE RASPBERRY CAKE

• 3/4 cup (150 g) granulated sugar
• 1/2 cup (113 g) unsalted butter at room temperature
• 1 egg at room temperature
• 2 egg whites at room temperature
• 1/2 tsp (2.1 g) vanilla
• 1 tsp (4 g) baking powder
• 1 1/4 cups (143.75 g) cake flour
• 1 oz freeze dried raspberries measured and then pulverized into a powder
• 1/2 tsp (2 g) salt
• 1/2 cup (120 g) sour cream at room temperature
• 1/2 cup (116 g) raspberry puree about 1 ½ cups chopped raspberries, pureed and simmer over the stove to thicken and reduce to ½ cup

FOR THE RASPBERRY CREAM FILLING

• 2 cups (455 g)heavy cream
• 1/2 cup (100 g) sugar
• 1/2 oz. (15 g) freeze dried raspberries measured and then pulverized into a powder

FOR THE CHOCOLATE GANACHE

• 1 cup (175 g) dark or semi sweet chocolate chips
• 3/4 cup (173 g) heavy cream

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Spray one 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. Set aside.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water and vanilla. Whisk until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry. Mix just until combined and then scrape down the sides and bottom of the bowl and mix again briefly (only about 20 seconds).
• Pour the batter into the prepared pan. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Cool in the pan for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
• Divide the cake layer, horizontally. Wrap the entire cake layer in plastic wrap and freeze until ready to use.

FOR THE CHOCOLATE BUTTERCREAM

• In a bowl fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
• Slowly add the ganache mixture (from the buttercream recipe section) and beat on medium speed until smooth. Scrape down the sides of the bowl and mix for another 30 seconds.
• With the mixer on low speed, gradually add the powdered sugar and mix until combined.
• Add the vanilla and salt. Turn the mixer to medium-high and beat the frosting for another 3-4 minutes until light and fluffy.
• Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.

FOR THE RASPBERRY CAKE

• Preheat your oven to 325 degrees F. Spray one 8-inch round cake pan with cooking spray. Line the bottom with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder, salt and freeze dried raspberries. Set aside.
• In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes, until light and fluffy.
• Add the egg and egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the vanilla.
• With the mixer on low, alternatively add the flour mixture with the raspberry puree, starting and finishing with the flour mixture. Mix until just incorporated. Fold in the sour cream.
• Bake the cake for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Let cool completely and then divide the layer like you did with the chocolate cake.

  NOTE: The raspberry cake doesn't get as tall as the chocolate cake. You didn't do anything wrong if it's not as tall as the chocolate cake.

FOR THE RASPBERRY CREAM FILLNG

• In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
• Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream on medium-high heat for about 1 minute.
• Pour the cream over the chocolate chips and stir until the chocolate chips are melted and you've created and silky smooth texture. If the chips aren't melting all the way, you can microwave the mixture in 20 second intervals, stirring each time, until you've reached the desired consistency.

ASSEMBLY

• Starting with the chocolate cake, place the first half of the chocolate cake on a cake board. Spread about 1 cup of of the raspberry cream over the cake layer. Drizzle and spread chocolate ganache over the cream filling.
• Place one of the raspberry cake layers on top of the ganache and spread with 1 cup of the chocolate buttercream.
• Repeat step 1 and finish with the second raspberry cake layer on top (top-side down).
• Apply a thin layer of the chocolate buttercream around the entire cake. This thin layer of frosting is your crumb coat. After you apply the crumb coat, you'll put the entire cake into the freeze for 10 to 15 minutes. This sets the crumb coat and locks the crumbs in place so you don't have them in your final coat of frosting.
• Once the cake has chilled for 10 to 15 minutes, continue to frost the cake with the remaining chocolate buttercream. You can then use extra ganache, buttercream and raspberry cream to decorate the top, if desired.

The post Raspberry Chocolate Truffle Cake with Chocolate Ganache first appeared on Cake by Courtney.

The post Raspberry Chocolate Truffle Cake with Chocolate Ganache appeared first on Cake by Courtney.

After publishing my Pumpkin Poke Cake with Caramel Whipped Cream, I knew we had to do some more poke cakes because it was such a huge hit.

What is a Poke Cake?

If you haven’t had a poke cake before, you’re in for a treat. It’s a simple cake to make, but one that’s packed with moisture and flavor. Traditionally, poke cakes are made with box cake mixes, which you can totally do… BUT, I highly recommend making a homemade cake for added flavor and richness.

After the cake is baked and cooled, you take the back of a wooden spoon (that’s what my mom always used), and poke holes all over the cake. A poke cake then has some kind of glaze or soak (caramel, chocolate, fruit soak, etc.) poured on top and is finished with a whipped cream topping.

Sounds amazing, right? It is!

Chocolate Peanut Butter Poke Cake Ingredients

For a homemade chocolate peanut butter poke cake, you’ll need the following ingredients:

• Good quality cocoa powder
• Granulated sugar
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Eggs
• Vegetable oil
• Buttermilk
• Vanilla extract
• Peanut butter
• Sweetened condensed milk
• Whole milk
• Heavy whipping cream
• Chocolate peanut butter cups (optional)
• Peanuts (optional)

How to Make Chocolate Peanut Butter Poke Cake

• Bake the cake: this chocolate cake is truly the best chocolate cake recipe for so many reasons. First and foremost, it’s DELICIOUS. Second, it’s super easy to make. Once you’ve baked the cake in a 9-inch x 13-inch pan, let it cool a bit. You can then poke holes all over the cake using the back of a wooden spoon. We want the holes to be big enough to allow the glaze to soak in.
• Make the peanut butter glaze: Prepare the peanut butter glaze according to the instructions below and then pour it on top of the chocolate cake. Use the back of a spoon or an offset icing spatula to spread the glaze around to ensure it soaks into the back.
• Make the peanut butter whipped cream: Make the peanut butter whipped cream and then spread it over the peanut butter glaze. Top with chopped chocolate peanut butter cups and peanuts, if desired.

Gluten Free Chocolate Peanut Butter Poke Cake

Gluten free? I’ve got you! You can make this chocolate peanut butter poke cake gluten free with just one swap! Instead of using all-purpose flour, you’ll want to use a “one for one” gluten free flour. I highly recommend Bob’s Red Mill or Cup4Cup.

My gluten free readers may be asking how they can enjoy this ultimate decadence. The only thing you have to swap is the cake, as you can find gluten free versions of all of the other ingredients. Do take care that not all canned frosting is gluten free, so be sure to read labels. And buy a bag of Reese’s that state they are gluten free.

How do you store leftover poke cake?

For a poke cake, you’ll want to store the cake in the refrigerator since it has a whipped cream topping. But don’t worry, with the soak, the cake won’t dry out. Just be sure to leave the garnish off and cover it with a lid or plastic wrap.

More cakes You’ll Love

Pumpkin Poke Cake with Caramel Whipped Cream

The Best Chocolate Sheet Cake with Vanilla Buttercream

Classic Yellow Cake with Chocolate Buttercream

Biscoff Mocha Sheet Cake with a Caramel Soak and Mocha Buttercream

Print

Chocolate Peanut Butter Poke Cake

Delicious and moist chocolate cake with a peanut butter glaze and peanut butter whipped cream.

Course Dessert

Cuisine Cake

Keyword chocolate, Chocolate Peanut Butter Poke Cake, Peanut Butter, Poke Cake

Ingredients

FOR DARK CHOCOLATE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1 cup (236.6 g) hot water
• 1/2 cup (109 g) vegetable oil
• 1 teaspoon (4.2 g) pure vanilla extract

For the Peanut Butter Glaze

• 1 cup (250 g) smooth peanut butter, I use Skippy
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup (120 g) whole milk

For the Peanut Butter Whipped Cream

• 3/4 cup (187.5 g) smooth peanut butter, I use Skippy
• 2 cups (480 g) heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) vanilla extract

Garnish

• Chocolate peanut butter cups
• Peanuts

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Prepare 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spray the parchment paper. Set aside.
• In a bowl of electric mixer, combine all the dry ingredients.
• Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
• Add wet ingredients to the dry ingredients, and mix on low speed until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.
• Bake for about 30 to 35 minutes, or until toothpick comes out with just a few moist crumbs on it. Cool completely before assembly.

FOR THE Peanut Butter Glaze

• In a small mixing bowl, beat the peanut butter on its own to break it up and create a looser, smoother texture.
• In a medium size mixing bowl, combine all of the ingredients. Stir until smooth.

FOR THE Peanut Butter Whipped Cream

• Again, in a small mixing bowl, beat the peanut butter on its own to break it up and create a looser, smoother. Set aside.
• In a medium size stainless steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
• Fold in the peanut butter.

Assembly

• Once the cake is cooled completely, use the back of a wooden spoon or a large straw and poke holes all over the cake.
• Pour the peanut butter glaze over the cake. Using a spoon or offset icing spatula, spend a minute or two spreading the glaze over the cake to ensure it soaks into the holes.
• Spread the peanut butter whipped cream over the top.
• Sprinkle with the chopped peanut butter cups and peanuts.

Notes

NOTE: You can make this cake ahead of time. To do so, leave the garnish off and cover the cake with plastic wrap. Because of the peanut butter glaze, you can store this cake in the refrigerator overnight and it won’t dry out.

The post The Best Chocolate Peanut Butter Poke Cake first appeared on Cake by Courtney.

The post The Best Chocolate Peanut Butter Poke Cake appeared first on Cake by Courtney.

Reese’s Take 5

Have you ever had a Reese’s Take 5 candy bar? It’s all of my favorite things in one candy bar: chocolate, peanut butter, caramel, pretzel! Amazing, right?

This is a flavor combination my little brother, and several of you, have requested for some time now. I’m not sure why it’s taken me so long to create this one, but it’s finally here!

Reese’s Take 5 Cake

When I started to create this cake in my mind, I knew that I didn’t want to use my chocolate cake as the base because I didn’t want chocolate to overpower the cake. You’re probably thinking, “What? Courtney doesn’t want chocolate to take over? I’m so confused!”

I know, I know… I do love chocolate so much, especially my dark chocolate cake.

Here’s the thing, though: when you bite into a Reese’s Take 5, chocolate isn’t the primary element, especially because it’s milk chocolate. The flavor definitely takes a back seat to the peanut butter, caramel, and pretzel.

As I was planning my cake, I decided to use pretzel cake layers and then pair it with a peanut butter filling, a chocolate covered pretzel crunch filling, salted caramel, and chocolate buttercream.

In my mind, that’s still a good amount of chocolate.

In fact, it’s the perfect amount, in my opinion. However, if you ask my 14-year-old son, it wasn’t even close to the right amount of chocolate. He wanted MORE! I definitely couldn’t argue that my chocolate cake would be awesome in this cake, but I stand behind my decision to use the pretzel cake layer because it really allows all the elements of the cake to have a moment.

I think you’ll love how moist these cake layers are, and how perfectly the sweet and salty crunch filling and caramel balance the sweetness of the peanut butter filling and the chocolate buttercream.

Want more chocolate?

If you’re like my son and want more chocolate in this cake, I suggest using my chocolate cake recipe and/or adding a chocolate drip.

For the chocolate cake, you’ll use THIS recipe. Instead of two layers, you’ll use three cake pans (as mentioned below) and you’ll bake time will be about 25 minutes.

Another option, or an addition option, for more chocolate is to make a chocolate drip.

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Reese’s Take 5 Cake

Pretzel cake layers with a peanut butter filling, chocolate coated pretzel crunch filling, salted caramel and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword chocolate, Peanut Butter, Pretzel, Reese’s Take 5 Cake, Take 5 Cake

Ingredients

For the Cake

• 2 cups (100 g) pretzel sticks, finely ground
• 2 1/4 cups (270 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (200 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

For the Pretzel Crunch Filling

• 3/4 cups (90 g) crushed pretzels, mostly pulverized but some chunks are okay
• 3/4 cup (75 g) milk powder, divided
• 1/2 cup (80 g) salted peanuts, chopped
• 4 teaspoons (10.4 g) sugar
• 1/2 cup (113 g) unsalted butter, melted
• 6 ounces (112.5 g) dark chocolate, meltef

For the Caramel

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 2 teaspoons (14 g) light corn syrup or honey
• 3/4 cup (180 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt

For the Peanut Butter Filling

• 1 cup (250 g) peanut butter smooth
• 1 cup (230 g) heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar
• 1 teaspoon (4.2 g) vanilla extract

For the Buttercream

• 1/3 cup (77 g) heavy whipping cream
• 10 oz. dark or semi-sweet chocolate chips
• 2 cups (452 g) unsalted butter, slightly chilled
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the pretzel sticks in a food processor or blender and pulse until the pretzels are finely ground and resemble flour. When you remeasure, you should have about a cup.
• In a medium-size bowl, combine the pretzel crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 25 to 30 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

For the Pretzel Crunch Filling

• Heat the oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine ½ cup milk powder, pretzel crumbs, peanuts, and sugar. Toss with a fork to mix. Add the melted butter and toss again, until the mixture starts to come together and form small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for about 20 minutes. Cool the crumbs completely.
• Put the crumbs back in the medium bowl. Add the remaining milk powder and toss together until it is evenly distributed throughout the mixture.
• Pour the melted chocolate over the crumbs and toss until your clusters are covered. Pour the chocolate covered clusters back onto the parchment paper to cool and set completely before using.

  The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

For the Caramel

• Heat the cream in the microwave for about a minute. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine.
• Cool to room temperature before using. The caramel will thicken as it cools. If needed, add more heavy whipping cream to thin consistency.
• Caramel can be refrigerated for up to two weeks in an airtight container.

For the Peanut Butter Filling

• In a stainless steel bowl, beat the whipping cream, powdered sugar, and vanilla on medium-high speed until still peaks form.
• Fold the peanut butter into the whipped cream.

  I like using this right away (so you can make it when you're ready to assemble your cake), but you can also make it ahead of time and refrigerate until ready to use. Allow to sit at room temperature for about a half hour to soften a bit.

For the Buttercream

• In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• With the mixer on low speed, add the cooled ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
• Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
• Buttercream can be store in an airtight container in the refrigerator for a week.
• When you’re ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets.

Assembly

• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Evenly spread ½ cup of peanut butter filling over the cake layer, followed by ⅓ of the pretzel crunch filling and a generous drizzle of caramel.

  Don't pour the caramel too close to the edge of the cake layers or it will spill over the edges and make it difficult to frost the cake.
• Place second cake layer, top side up, on top of the layer of fillings. Repeat step 2.
• Place the final cake layer, top side down, on the second layer of fillings.
• Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream. You can use the remaining filling and caramel to decorate with, as well.

The post Delicious 3 Layer Reese’s Take 5 Cake first appeared on Cake by Courtney.

The post Delicious 3 Layer Reese’s Take 5 Cake appeared first on Cake by Courtney.

Marble Loaf Cake

A few years ago, my son requested a marble cake with peanut butter buttercream for his birthday. The combination of chocolate and yellow cake with the nutty, smooth buttercream was utterly delicious.

As I planned my new cookbook, I knew this was a recipe I wanted to include, but I also knew it needed to be simplified in two ways: the method and the execution.

Rather than make two separate batter recipes, I created a recipe that is equally delicious, moist, and flavorful, but only requires you to make one batter. I also turned it into a loaf cake simply to make your life easier

Don’t worry – you can absolutely use this recipe as a layered cake. Just check out my tips at the bottom of the post.

How to Turn the Marble Loaf Cake Into a Layered Cake

To turn this Marble Loaf Cake recipe into a layered cake, follow these easy steps:

• Double the recipe – you’ll follow the recipe exactly as written but with 2x the amount of ingredients so you can fill two 8-inch cake layers.
• Temperature stays the same – the oven temperature will stay the same for all of my cakes, whether they are loaf cakes, layered cakes, sheet cakes or cupcakes.
• Decrease the baking time – the one thing you will change is the amount of time the cakes are baking for. Instead of 45 to 50 minutes for the loaf pan, you’ll bake two 8-inch cake pans for 35 to 40 minutes. If you want to make this a three layered cake with three 8-inch cake pans, the bake time will be closer to 25 to 30 minutes. Remember, the cake layers are done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

More Recipes to Love

Classic Yellow Cake with Chocolate Buttercream

Chocolate Peanut Butter Cake

Chocolate Malt Cake

Classic White Cake

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Marble Loaf Cake with Peanut Butter Buttercream

Course Dessert

Cuisine Cake

Keyword Marble Cake, Marble Loaf Cake, Peanut Butter Buttercream

Ingredients

For the Cake

• 1 ⅓ cups 266.7 g granulated sugar, divided
• ⅓ cup water
• ⅓ cup cocoa powder
• 2 ounces unsweetened dark chocolate
• 1 ⅔ cups 191.6 g cake flour
• 1 teaspoon 4 g baking powder
• ½ teaspoon 3 g salt
• ½ cup 113 g unsalted butter, at room temperature
• 3 eggs at room temperature
• ½ teaspoon 2.1 g vanilla extract
• ½ cup 120 g buttermilk, at room temperature

For the Buttercream

• 2 cups 250 g powdered sugar, measured then sifted
• ½ cups 113 g unsalted butter, slightly cold
• ¼ cup 62.5 g creamy peanut butter
• 1 teaspoon 4.2 g pure vanilla extract
• 2 tablespoons 30 g heavy whipping cream
• Pinch of salt

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 9×5-inch loaf pan with nonstick spray. Line the pan with parchment paper, allowing the parchment to come up the sides of the pan. Spray the parchment. Set aside.
• In a small saucepan, combine ⅓ cup sugar, the water, cocoa powder, and chocolate. Stir over medium heat until the chocolate is melted and the mixture is smooth. Remove from heat and let cool while you make the cake batter.
• In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl in between additions. Stir in the vanilla extract.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ of the buttermilk, another ⅓ of the flour, the second half of the buttermilk, and then the remaining flour mixture. Stir until just combined.
• Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour about 10 ounces of batter in a separate mixing bowl. Gently fold the chocolate mixture into the new bowl of cake batter.
• Alternately add the vanilla and chocolate cake batters to the prepared pan. I like to use a small measuring cup to scoop the cake batter into the pan so I can easily layer the different flavors. Use a toothpick or knife to swirl the batter, but don’t mix it too much – you want the flavors to be distinct and separate.
• Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs on it.
• Remove from oven and let cool in the pan for about 15 minutes before inverting onto a wire cooling rack to cool completely.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter until smooth, about 2 to 3 minutes.
• With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, vanilla, and pinch of salt.
• Turn the mixer to medium-high and beat for an additional 2 to 3 minutes.

The post The Best Marble Loaf Cake with Peanut Butter Buttercream first appeared on Cake by Courtney.

The post The Best Marble Loaf Cake with Peanut Butter Buttercream appeared first on Cake by Courtney.

Monster Brookies

Happy Friday! It’s been a busy few weeks over here, but I finally got into the kitchen this week and whipped up something that has all of my favorite things. My new Monster Brookies are a combination of a rich and decadent brownie layer, a peanut butter layer, a chocolate chip cookie layer, with mini M&Ms and flakey salt.

These bars are going to rock your world!

I’m not even going to get fancy with a huge blog post because you just need to make these.

Here’s everything you need to know:

• You’re making a brownie recipe and a chocolate chip cookie recipe.
• You’ll bake the brownie layer on its own for 15 minutes and then pile everything on top and bake again.
• These bars are still kinda gooey when they are done baking – give them at least an hour to cool and set.
• Don’t worry that the top looks golden brown and a little crisp. The center will still be soft and you’ll have an awesome texture combo.
• These store great in an airtight container at room temperature. You can microwave them next day for that gooey center, or serve at room temp for a more solid texture.

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Monster Brookies

Gooey brownies with peanut butter, a chocolate chip cookie layer, mini M&Ms and flakey salt.

Course Dessert

Cuisine Bars

Keyword Brookies, Brownies, cookies, Monster Brookies

Servings 24 bars

Ingredients

For the Brownie Layer

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (88.5 g) good quality dark chocolate cocoa powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter
• 1 cup (180 g) bittersweet chocolate chips
• 2 cups (440 g) light brown sugar, packed
• 4 eggs
• 2 teaspoons (8.4 g) vanilla extract
• 1 cup (180 g) semi-sweet chocolate chips

For the Cookie Layer

• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) brown sugar, packed
• 1 egg, at room temperature
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (180 g) semi-sweet or dark chocolate chips

Fillings and Garnish

• 1 cup (250 g) peanut butter, melted
• 1/2 cup (112 g) mini M&Ms
• Flakey salt

Instructions

For the Brownie Layer

• Preheat your oven to 350 degrees F. Spray a 9″ x 13″ baking dish with nonstick spray. Line the bottom and sides with parchment paper. Spray again. Set aside.
• In a medium size mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
• In a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
• Add the brown sugar to the butter and chocolate mixture and stir until smooth.
• Add the eggs, one at a time, stirring well between each addition.
• Stir in the vanilla.
• Add the flour mixture and stir until no streaks of flour remain.
• Fold in the 1 cup of the semi-sweet chocolate chips.
• Pour the batter into the prepared pan.
• Bake the brownies for 15 minutes.
• While the brownies bake, make the cookie dough. (Instructions below)
• When the 15 minute timer is up, remove the pan from the oven. Pour the melted peanut butter on top and gently spread into an even layer.
• Using your hands, break apart the cookie dough (instructions below) and drop on top of the peanut butter and brownie. This does not need to be spread out. It will spread as it cooks.
• Evenly sprinkle the mini M&Ms on top.
• Bake for 30 minutes more minutes.
• The top of the cookie layer will be golden brown. Don’t let that scare you that it’s over cooked. The centers will still be gooey and you’ll get a delicious crunch with each bite, as well.
• Remove the pan from the oven and sprinkle on the salt.
• Allow the bars to cool in the pans for at least an hour.
• The centers will still be gooey after they cool for an hour. If you want the centers more set, allow the bars to sit for an additional hour or two.

For the Cookie Layer

• In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth.
• Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the egg and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour, baking soda, and salt. Mix until combined. 
• Stir in the chocolate chips.

The post Delicious and Gooey Monster Brookies first appeared on Cake by Courtney.

The post Delicious and Gooey Monster Brookies appeared first on Cake by Courtney.

Brooklyn Light Show Cake (aka Death by Chocolate Cake)

This cake. Oh, my friends – this cake!

It’s rich, decadent, and incredibly delicious. And we can all thank my 13-year-old son, Westin, for it!

For one of his class projects this year in 7th grade, he had to make up an ice cream business and develop five ice cream flavors (so fun, right?). The other day he was telling me about his flavors and when he started telling me about his Brooklyn Light Show flavor, I stopped him, grabbed a pen, and started writing it all down.

For his ice cream flavor, he did a dark chocolate ice cream base, peanut butter cookie dough chunks, chocolate covered graham cracker chunks and swirls of fudge. Hello, delicious!

I couldn’t even help myself.

It had to be turned into a cake.

To turn these flavors into a cake, I layered my go-to, best ever dark chocolate cake recipe, eggless peanut butter cookie dough, chocolate covered graham cracker clusters and a rich, dark fudge frosting. Of course, we’re calling it Westin’s Brooklyn Light Show Cake (aka Death by Chocolate Cake).

Milk Bar Style Cake

You’ll see that this cake is a naked cake, stacked like a Milk Bar cake. If you’re new here or new to Milk Bar, you’re in for a treat. Christina Tosi’s genius of stacking cakes inside acetate strips takes away all the stress of decorating.

This is something you’ve likely seen me do with my Tonight Show Cake and my Chocolate Coconut Caramel Cake. Sometimes you need all the layers inside the cake to speak for themselves! That’s definitely the cake with Westin’s Brooklyn Light Show Cake.

Special Tools Needed for This Cake

To stack this cake “Milk Bar” style (i.e. as a naked cake), you’ll be baking the chocolate cake in a quarter sheet pan (which is basically the size of a 9″ x 13″ pan), cutting out the cake layers with a cake ring, stacking it inside acetate strips, and chilling it before serving. I love using this method of stacking cakes when I’m not using a traditional buttercream to hold up and cover the layers.

How to Assemble a Naked Cake

Although these pictures are from my Chocolate Coconut Caramel Cake, the process will give you a good idea for how to stack the Brooklyn Light Show Cake with the chocolate cake, peanut butter cookie dough, chocolate-covered graham crackers and fudge frosting.

FAQ About Making Naked Cakes

Can I use something other than acetate strips?

This is a common question when making Milk Bar style cakes and the answer is YES. I have seen readers use silicone baking mats, plastic folders, and even vases. Get creative, if you need to, or even stack all the layers in a trifle bowl!

How do I store this cake if I make it ahead of time?

The best way to store this cake is to keep the acetate strips on the cake and freeze it. The night before you want to serve it, move it to the refrigerator, strips still on, and then about 3-4 hours before you’re ready to serve, remove the cake from the fridge and remove the acetate strips.

More Posts You’ll Love

• Baking with Kids: Tips and Recipes to Make it a Fun and Stress-Free Experience
• Rich and Decadent Chocolate Blackberry Cake
• Black Chocolate Cake
• Decadent Dark Chocolate and Custard Nanaimo Bar Cake
• 6 Beautiful Ways to Top Off a Cake

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Westin’s Brooklyn Light Show Cake (Death by Chocolate Cake)

Dark chocolate cake with peanut butter cookie dough, chocolate covered graham cracker clusters and chocolate fudge frosting.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, Chocolate covered graham crackers, Chocolate fudge frosting, Dark Chocolate Cake, Fudge Frosting, Peanut Butter Cookie Dough

Ingredients

For the Chocolate Cake

• 1 1/4 cups plus 2 tablespoons (165 g) all-purpose flour
• 1 cup minus 2 tablespoons (175 g) granulated sugar
• 1/3 cup plus 2 tablespoons (54 g) dark cocoa powder
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1/2 cup (120 g) buttermilk, room temperature
• 1/4 cup (54.5 g) vegetable oil
• 2 large eggs, at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 cup (118.3 g) hot water or coffee

For the Chocolate Covered Graham Cracker Clusters

• 1/2 cup (113 g) unsalted butter, melted
• 1 1/2 cups (150 g) graham cracker crumbs (I buy the reground crumbs)
• 1/2 cup Malted Milk Powder THIS is what I used
• 1 teaspoon (6 g) salt
• 3 tablespoons brown sugar
• 6 ounces dark or semi sweet chocolate chips, melted

For the Peanut Butter Cookie Dough

• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup (180 g) peanut butter
• 1/2 cup (100 g) light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon (4.2 g) vanilla extract
• 1 cup (115 g) cake flour
• 1/2 teaspoon (3 g) salt
• 3 tablespoons (45 g) milk

For the Fudge Buttercream

• 1 1/4 cups (169.5 g) unsalted butter, room temperature
• 1 cup (125 g) powdered sugar, measured then sifted
• 3/4 cup (75 g) dark cocoa powder
• 3/4 cup (276 g) light corn syrup
• 2 teaspoons (8.4 g) vanilla extract
• 10 ounces dark or semi-sweet chocolate, melted and cooled slightly
• 1/2 teaspoons (3 g) salt
• *** I used a lot of fudge frosting in my cake, but if you're worried about it being too much, you can cut the recipe in half.

Instructions

For the Chocolate Cake

• Preheat the oven to 325 degrees F. Spray a quarter sheet pan and line it with parchment and spray again. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix for about 30 seconds.
• In a separate bowl, combine all of the wet ingredients and whisk for a few seconds.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Once all the wet ingredients are added, continue to mix on low speed for 30 seconds. Scrape down the sides of the bowl and mix for another 15 to 30 seconds. Don’t over beat this batter.
• Pour the batter into a quarter sheet baking pan. Bake the cake for 15-20 minutes.

For the Chocolate Covered Graham Crackers

• Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the graham cracker crumbs, malted milk powder, brown sugar, and salt.
• Pour the melted butter into the bowl and toss to coat the crumbs until they are “wet.”
• Spread the crumbs over the parchment paper and bake for 7 minutes, at which point you’ll toss the crumbs with a fork, and bake again for another 7 minutes.
• When the crumbs are done baking, toss the mixture again and then allow the crumbs to cool completely.
• Combine the cooled graham cracker crumbs / clusters and the melted chocolate into a mixing bowl. Toss to coat the graham crackers.
• Pour the coated graham crackers over a sheet of parchment paper to set.

For the Cookie Dough

• In a stand mixer fitted with the paddle attachment, beat the butter and peanut butter until smooth.
• Mix in the brown sugar, granulated sugar and vanilla.
• With the mixer on low speed, add the flour and salt and continue to mix until combined.
• Gradually add the milk and mix. The texture will be a lot like cookie dough and you'll likely have to use your hands to spread it out onto the cake when stacking.

For the Fudge Buttercream

• In a microwave safe bowl, heat the chocolate chips in the microwave for about a minute. Stir until smooth and silky.
• In food processor, combine the butter, powdered sugar, cocoa, and salt. Mix until smooth, about 30 to 60 seconds, scraping down the sides and bottom of the bowl about half way through.
• Add corn syrup and vanilla and mix until just combined, about 20 to 30 seconds.
• Scrape down the sides and bottom of the bowl and then add the melted chocolate. Pulse until the mixture is smooth and creamy, about 30 seconds.
• This frosting will get darker as it sets.

Assembly

• Put a piece of parchment on the counter. Invert chocolate cake onto it and peel off the parchment from the bottom side of the cake. Use a 6-inch cake ring to stamp out 2 circles from the cake, one on each corner area of the cake. You’ll then stamp two half circles from the remaining areas.
• Clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Use 1 strip of acetate to line the inside of the cake ring. (This is essential, as it is going to support the cake as you layer all the amazing elements.)
• Place the two half circles inside the ring. Use extra scraps to fill in the center of the circle, using the back of your hand to push the cake crumbs into place.
• Take ⅓ of the peanut butter cookie dough and spread/shape over the chocolate cake, making sure to spread up against the acetate.
• Sprinkle ⅓ of the chocolate graham cracker cluster evenly over the cookie dough and use the back of your hand to anchor them in place.
• Use the back of a spoon to spread about ½ cup of the fudge frosting evenly over the graham cracker cluster layer.
• With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake.
• Set a full chocolate cake round on top of the graham cracker crumbs and repeat these steps above (cake, peanut butter cookie dough, graham cracker clusters, fudge frosting, last cake layer, peanut butter cookie dough, graham cracker clusters, fudge frosting).
• Transfer the sheet pan to the freezer and freeze for a minimum of 3 hours to set the cake and the fillings. The cake will keep in the freezer for up to 2 weeks.
• At least three hours before you are ready to serve the cake, pull the sheet pan out of the freezer. Using your fingers and thumb, pop the cake out of the cake ring and gently peel off the acetate.

The post Westin’s Brooklyn Light Show Cake (Death by Chocolate Cake) first appeared on Cake by Courtney.

The post Westin’s Brooklyn Light Show Cake (Death by Chocolate Cake) appeared first on Cake by Courtney.

As many of you know by now, my love of Biscoff runs DEEP! It hasn’t taken over my obsession for peanut butter, but it’s a close second. The flavor is just so rich and warm and delicious. Plus, it is proving to pair with so many flavors! Check out how I’ve used Biscoff in the past:

Biscoff Cakes

The Most Delicious Biscoff Cake with Biscoff Filling

Delicious and Easy Biscoff Strawberry Cake

Peach Biscoff Cake with Cheesecake Filling

The Best Chocolate Biscoff Cake

Biscoff S’mores Cake

Another one of my favorite flavors is s’mores! Graham crackers, chocolate and marshmallows – what’s not to love?! After several requests to combine these two favorite flavors of mine, I bring to you my new Biscoff S’mores Cake with layers of Biscoff cookie crust, chocolate Biscoff cake, toasted marshmallow filling, chocolate ganache and Biscoff buttercream.

Chocolate Biscoff Cake

To make the chocolate Biscoff cake layer, we’re using my Biscoff cake recipe with the addition of cocoa powder.

Quick note about cocoa powder…

The type of cocoa you use in your cakes will make a world of difference in flavor and texture. I recommend Extra Brute Cacao Barry Cocoa Powder. This cocoa powder is a high quality, rich-in-flavor, high fat cocoa powder. All of those qualities great enhance the flavor and texture of your cake.

Steps for making chocolate Biscoff cake:

• Beat the butter and sugars on medium-high speed for about three minutes to ensure the texture is smooth and fluffy. The sugar should mostly be dissolved and the color of the mixture should look lighter in color.
• Gradually add the eggs, mixing well between each addition. After all of the eggs are added, be sure to mix the batter on medium-high speed until the batter is smooth and all of the ingredients have come together. If the batter looks chunky or curdled at this point, it’s likely your wet ingredients were too cold or you didn’t mix long enough.
• Alternately add the flour mixture (which includes the Biscoff cookie crumbs and cocoa powder) and the buttermilk, starting and ending with the flour mixture.
• You’ll then pour the batter onto the Biscoff cookie crust and bake the cakes at 325 degrees F for about 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Moist Cake Layers From Scratch

Don’t forget to follow my go-to tips for getting your chocolate Biscoff cake layers to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Schedule Baking the Biscoff S’mores Cake

Don’t let all the elements of this cake scare you away! Every minute in the kitchen is worth every bite you take. Promise!

Here’s how I schedule baking the Biscoff S’mores Cake:

• Day 1: make the crust and cake layers (once cooled to room temperature, cover with plastic wrap and freeze)
• Day 2: make the marshmallow filling and buttercream (store each in airtight containers in the refrigerator and bring back to room temperature before assembly)
• Day 3: make ganache and then assemble

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Biscoff S’mores Cake

Chocolate Biscoff cake baked on Biscoff cookie crust, filled with toasted marshmallow fillings, chocolate ganache, and Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, biscoff buttercream, Biscoff S’mores Cake, s’mores

Ingredients

FOR THE COOKIE CRUST

• 24 (192 g) Biscoff cookies, finely ground
• 1/2 cup (113 g) unsalted butter, melted
• 1/3 cup (67 g) granulated sugar

FOR THE CAKE

• 18 (142 g) Biscoff cookies, finely ground
• 2 cups (240 g) all-purpose flour
• 1/2 cup (59 g) good quality dark cocoa powder
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE MARSHMALLOW FILLING

• 24 large marshmallows
• 1 cup (125 g) powdered sugar, measured and then sifted
• 1 cup (226 g) unsalted butter at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1 jar (200 g) marshmallow fluff

FOR THE GANACHE

• 1 cup (180 g) semi-sweet or dark chocolate chips
• 1/2 cup (115.5 g) whipping cream

FOR THE BUTTERCREAM

• 5 cups (625 g) powdered sugar, measured then sifted
• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 1 cup (250 g) Biscoff cookie spread, I used chunky this time
• 1 tsp (4.2 g) vanilla extract
• 1/4 cup (47.8 g) heavy whipping cream
• Pinch of salt

Instructions

FOR THE COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine the Biscoff cookie crumbs, melted butter and sugar. Stir until all the crumbs are damped by the melted butter.
• Divide evenly between the three pans (4 ounces in each) and press down firmly with your hand or the back of a measuring cup.
• Bake for 5 minutes, until golden brown. Let cool while you make the cake batter.

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
• Add the eggs, one at a time, beating well after each addition, making sure to scrape down the bowl between additions. Continue to beat the mixture for a few more minutes, until the mixture is smooth. It’s not done until it looks cohesive, meaning, it should not look curdled. We want it to be smooth.
• With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour mixture and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Pour the batter onto the Biscoff crust in each pan (about 18 ounces in each) and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely.

FOR THE MARSHMALLOW FILLING

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
• Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
• With the mixer on low speed, add the marshmallow cream and (slightly cooled) toasted marshmallows, and mix for about one minute.

FOR THE GANACHE

• In a microwave safe bowl, pour the cream over the chocolate chips and heat for about 45-60 seconds. Stir, and if needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using.

FOR THE BUTTERCREAM

• In the bowl of electric mixer fitted with the paddle attachment, combine the butter and Biscoff spread. Beat on medium-high speed until smooth, about 45 seconds.
• Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
• Beat frosting by hand with a wooden spoon to get air bubbles out.

ASSEMBLY

• Place the first cake layer, graham cracker side down, on a cake board.
• Pipe a rim of buttercream around the edge of the cake and then spread about half of the marshmallow filling evenly across the cake. Drizzle with chocolate ganache.
• Place the second cake layer, graham cracker side down, on top and follow the steps above.
• The final cake layer should also be placed graham cracker side down. Cover the cake with a thin layer of buttercream around the entire cake. Freeze for 15 minutes.
• Finish frosting the cake with the remaining buttercream.

The post The Best Decadent and Delicious Biscoff S’mores Cake from Scratch first appeared on Cake by Courtney.

The post The Best Decadent and Delicious Biscoff S’mores Cake from Scratch appeared first on Cake by Courtney.

I have the most delicious and simple chocolate cake for you to whip up this weekend. In fact, this one has only two elements (cake and buttercream) and makes a small two-layer, 6-inch cake.

Chocolate Ricotta Cake

My favorite cake is my Olive Oil Ricotta Cake with strawberry basil filling and lemon mascarpone frosting. The flavors are heavenly and the texture of the cake is unlike any other, thanks to two cups of ricotta cheese.

Don’t let the idea of cheese in a cake scare you, though! This cake doesn’t taste like cheese in the least. The ricotta creates and retains moisture. It also enhances the texture of the cake and minimizes the sweetness.

Because the ricotta cake layers are some of my all-time favorite layers, as are my chocolate cake layers, I wondered what it would be like to combine the two.

Let me tell you – it’s all good things! It’s not quite as dark as my dark chocolate cake, but it has a sturdier texture. In fact, it’s very much a blend of my dark chocolate cake and my milk chocolate cake.

Adding a little dark chocolate cocoa powder to the ricotta cake recipe turned out exactly as I hoped: moist, rich, decadent, delicious!

Best Chocolate Buttercream

This is THE BEST chocolate buttercream. It’s rich in flavor and has the more beautiful silky, smooth texture. For a half batch, to go along with our small cake, you’ll be using 5 ounces of dark chocolate, some heavy whipping cream, powdered sugar (sifted, of course), vanilla and salt. I have some tips below for making the best buttercream frosting.

How to Make the Best Buttercream Frosting

To get this silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Other Cake Recipes You’ll Love

• Ultimate S’mores Cake
• Almond Joy Cake
• Chocolate Coconut Cake
• German Chocolate Cake
• Easy and Delicious Chocolate Sour Cream Cake

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Chocolate Ricotta Cake with Chocolate Buttercream

Moist and rich chocolate ricotta cake layers with silky, smooth chocolate buttercream

Course Dessert

Cuisine Cake

Keyword chocolate, chocolate buttercream, Chocolate Cake, Chocolate ricotta cake, small cake

Ingredients

FOR THE CAKE

• 1 cup (120 g) all-purpose flour
• 1/3 cup (39.3 g) good quality dark cocoa powder
• 1 1/2 teaspoons (6 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1/2 cup (109 g) grapeseed oil
• 3/4 cups plus 2 tablespoons (175 g) granulated sugar
• 2 eggs, room temperature
• 1 cup (250 g) ricotta cheese, at room temperature

For the Buttercream

• 5 ounces semi-sweet or bittersweet chocolate
• 3 tablespoons (45 g) heavy whipping cream
• 1 cups (226 g) unsalted butter, slightly cold
• 2 1/2 cups (312.5 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g )vanilla extract
• Pinch of salt

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray two 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium size mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed for about 1 to 2 minutes.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl. Turn the mixer to medium-high speed and beat for an addition minute.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Evenly distribute the batter among the two cake pans (about 14 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Remove pans from oven and let the cakes cool in the pans for about 15 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

For the Buttercream

• In a microwave safe bowl, heat the cream and chocolate chips for about 30 to 45 seconds. If needed, heat for an additional 20 to 30 seconds. Stir to combine and create a silky, smooth texture. Set aside to cool to room temperature.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 to 3 minutes, until it is light and fluffy.
• Add the room temperature chocolate ganache to the butter and beat until the mixture is smooth.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• Stir in the vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.

ASSEMBLY

• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Evenly spread ½ cup of buttercream over the cake layer.
• Place second cake layer, top side down, on top of the buttercream.
• Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream.

The post Small Chocolate Ricotta Cake with Chocolate Buttercream first appeared on Cake by Courtney.

The post Small Chocolate Ricotta Cake with Chocolate Buttercream appeared first on Cake by Courtney.

With St. Patrick’s Day around the corner, it’s time for another holiday-inspired cake! This one comes with a lot of flavor, but not a lot of work! In fact, this Mint Oreo Cake with Chocolate Mint Oreo Buttercream is labeled “beginner.” With just two elements to this cake (e.g. cake layers and buttercream), you’ll find whipping up this dessert is as easy as it is delicious.

Mint Flavored Cakes

I never considered myself a huge fan of mint before making cakes. However, it’s grown on me as I’ve now made a number of mint-flavored cakes. If you love mint too, definitely take a look at these cakes too:

• Grasshopper Pie Cake
• Mint Chocolate Chip Cake
• Fresh Mint Chocolate Chip Cake

Mint Oreo Cake with Chocolate Mint Oreo Buttercream

If you’ve made my Grasshopper Pie Cake, I think you’ll love this inside-out, simpler version with the same flavors but done just a little differently. In this cake, you’ll be making vanilla-based cake layers, adding some mint extract, and crushed mint Oreos. I also added a touch of green food coloring to the batter.

Ingredients You Need for this Recipe

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Eggs
• Mint extract
• Buttermilk
• Mint Oreos
• Food coloring, optional

How to Make Mint Oreo Cake

• To make the layers, start by whisking together the cake flour, baking powder and salt in a medium bowl.
• Set the dry ingredients to the side, and in the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy.
• With the mixer still on medium speed, add the eggs and egg whites, beating well between each addition. You’ll spend about 3 minutes mixing at this point. You want to see the batter become smooth and fluffy.
• Stir in the mint extract and then alternate adding the flour mixture with the buttermilk. Alternating these ingredients ensures they mix evenly, which will help your cake to rise evenly.
• At the end, fold in food coloring, if using, followed by the crushed Oreos.
• Evenly distribute the batter between each pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Moist Cake Layers

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.

Chocolate Mint Oreo Buttercream

This chocolate mint Oreo buttercream is like biting into the Oreo itself, except – you’re eating buttercream! It’s wild, guys! You’ll be making my classic chocolate buttercream and then adding some mint extract and crushed Oreos.

Ingredients You Need for this Buttercream

• Unsalted butter
• Powdered sugar
• Mint extract
• Heavy whipping cream
• Dark chocolate chips
• Mint Oreos
• Salt

NOTE: Adding the crushed Oreos creates a more “rough” looking texture, but it also amplifies the flavor which always wins for me.

How to Make Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

IMPORTANT For chocolate buttercream specifically, remember to heat the cream and chocolate together first. You’ll then stir the mixture until it becomes a smooth ganache. Once the ganache has cooled slightly, you’ll add the mixture to the butter and continue making the buttercream according to the instructions.

Can’t wait to see you recreate this Mint Oreo Cake with Chocolate Mint Oreo Buttercream for St. Patrick’s Day or your next cake day!

Similar Recipes You’ll Love

• Ding Dong Cake
• Fresh Mint Chocolate Chip Cake
• Super Easy Mint Andes Double Chocolate Cookies
• The Best Ever Cookies and Cream Cake with Oreo Buttercream
• Grasshopper Pie Cake

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Mint Oreo Cake with Chocolate Mint Oreo Buttercream

Tender vanilla based mint Oreo cake layers with chocolate mint Oreo buttercream.

Course Dessert

Cuisine Cake

Keyword Mint Oreo, Mint Oreo Buttercream, Mint Oreo Cake, Oreo Buttercream

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 whole eggs, room temperature
• 3 eggs whites, room temperature
• 1 teaspoon (4.2 g) mint extract
• 1 1/4 cups (275 g) buttermilk, room temperature
• 12 Mint Oreos, crushed

FOR THE BUTTERCREAM

• 8 oz. (150 g) dark chocolate chips
• 1/4 cup (57.75 g) heavy whipping cream
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 1 teaspoon (4.2 g) mint extract
• Pinch of salt
• 4-6 Mint Oreos, crushed finely
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high until fluffy and smooth, about 3 to 5 minutes.
• Add the eggs and egg whites, one at a time to the bowl and beat on medium until well incorporated. Stir in the mint extract.
• Turn the mixer on low and add ⅓ of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk, followed by another ⅓ of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Stir in the food coloring, if using, followed by the crushed Oreos.
• Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a bowl fitted with a paddle attachment, beat the butter on medium-high until light and fluffy.
• Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
• With the mixer on low speed, gradually add the powdered sugar, mint extract, and salt.
• Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffy.
• Stir in the Oreo crumbs.

ASSEMBLY

• After leveling each cake layer (if needed), place the first cake layer (top side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
• Spread about 1 cup of the frosting over the cake layer. Place the second cake layer on top and add another cup of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer. 
• When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining frosting.

The post Mint Oreo Cake with Chocolate Mint Oreo Buttercream first appeared on Cake by Courtney.

The post Mint Oreo Cake with Chocolate Mint Oreo Buttercream appeared first on Cake by Courtney.

My new White Chocolate Raspberry Brownie Cake will steal your heart the moment you bite into it. With white chocolate cake layers, brownie-filled raspberry cream filling, chocolate ganache and white chocolate buttercream, this cake is light and decadent all at the same time!

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White Chocolate Raspberry Brownie Cake

It’s time to thank Westin again for his brilliant flavor combination! White chocolate, raspberries, and brownies were made for each other – and putting them into a cake was a winning idea! Thanks, Westin!

For this delicious White Chocolate Raspberry Brownie Cake, we’ll be making white chocolate cake layers, raspberry cream filling, brownies, chocolate ganache, and white chocolate buttercream.

It may sound like a lot, but don’t let that stop you from making this cake! You can easily spread out the different elements over the course of a few days. Plus, we’re using a box brownie mix to speed up the process just a tad!

How to Make White Chocolate Cake

This white chocolate cake is adapted from my White Chocolate Peppermint Cake. In the white chocolate peppermint cake layers, we’re using melted white chocolate. The melted white chocolate adds great flavor, but does make the cake slightly more dense.

I wanted to play around with this recipe a bit, so I switched up the melted white chocolate for white chocolate instant pudding mix – with hopes of getting great flavor and a light and fluffy texture.

Success!

These layers are just as delicious as they are light and fluffy.

FAQ About White Chocolate Cake

Tips for Making Moist Cake From Scratch

• Start with room temperature ingredients – the eggs, butter, and buttermilk should all be room temperature before you start making the cake batter. These ingredients better blend together and are better absorbed by the dry ingredients, which helps your cake to rise well and stay moist.
• When mixing the butter, sugar, and eggs, beat the mixture on medium-high to high speed until light and fluffy, almost the consistency of a fluffy buttercream frosting.  This should take about 3 to 5 minutes.
• Once you start adding the dry ingredients with the buttermilk, turn the mixer to low and mix until just combined.  Over-mixing will cause the cake to be dense and sink.
• Watch the cooking time. Remember, all our ovens are different. My time is a guide, so check your cake toward the end of the bake time I’ve given. The cake is done when you insert a toothpick in the center and it comes out with just a few moist crumbs on it.

Easy Raspberry Cream Filling

This raspberry cream filling is seriously SO easy to make. Three ingredients (freeze-dried raspberries, sugar, and heavy whipping cream) and less than 5 minutes are all you’ll need.

Where do I get freeze-dried raspberries? I have found freeze-dried fruit at most of my grocery stores, as well as Target.

The Best White Chocolate Buttercream

This white chocolate buttercream frosting is so incredibly delicious and pairs so well with many different cake flavors. I especially love using it with cakes that have fruit in them.

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instructions for making your buttercream unreal! Here’s a quick overview.

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• And then stir by hand to push out air pockets

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Convert This Cake

How to Make a Layered Cake a Sheet Cake or Cupcakes

I get asked almost every day if one of my layered cakes can be turned into a sheet cake or cupcakes. The answer? Yes!

For baking temperature and time, the temperature will always remain the same. The time for a 9″x13″ sheet cake will be about 10 minutes longer than listed and the time for cupcakes will be about 5 to 10 minutes shorter.

Sheet Cake

If I were making this cake into a sheet cake, I’d stack it just like I would the layered cake:

• Cake
• Raspberry brownie cream filling
• Freeze-dried raspberries and a drizzle of ganache
• White chocolate buttercream (piped on)

Cupcakes

If I were making this cake into cupcakes, I’d fill and decorate them like this:

• Scoop a small hole out of the center of the cupcake
• Fill with brownie raspberry cream filling
• Pipe with buttercream
• Sprinkle on freeze-dried raspberries
• Drizzle on ganache

Cake Stands for This Cake

For a tall, 6-inch round cake, I like using 7 or 8-inch cake stands. I tried to find this pink cake stand at Target for you, but it’s a little old and it’s not online anymore. However, this scalloped one is so cute, it’s inexpensive and it’s the perfect size for this cake.

For shorter, 8-inch round cakes,I like using 10-inch cake stands. This one by Hearth and Home is on my list to get because you can never have too many white cake stands. I love how it doesn’t have any kind of lip around the edge. This makes it super easy to transfer your cake from the cake board to the cake stand.

Other Recipes You’ll Love

• Best Chewy Brownies from Scratch
• Chai White Chocolate Raspberry Cake
• Peanut Butter Chocolate Brownie Bars
• Chocolate Raspberry Swiss Roll
• Raspberry Oreo Cake with Cookies and Cream Filling
• Pink Velvet Cake with Raspberry Buttercream

Print

White Chocolate Raspberry Brownie Cake

White chocolate cake with brownie filled raspberry cream filling, chocolate ganache and white chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Raspberry brownie filling, Raspberry Cream Filling, white chocolate buttercream, white chocolate cake, White chocolate raspberry brownie cake

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 3/4 teaspoon (1.4 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 1/2 cups (300 g) granulated sugar
• 3 ounces white chocolate instant pudding mix
• 3 whole eggs, room temperature
• 3 egg whites, room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 1/4 cup (262.5 g) buttermilk, room temperature

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 8 ounces (150 g) white chocolate chips
• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

FOR THE RASPBERRY CREAM FILLING

• 1/4 cup (15 g) freeze dried raspberries, measured and then pulverized into a powder
• 1/4 cup (40 g) sugar
• 1 cup (225 g) heavy cream

For the Brownies

• One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies.

For the Ganache

• 8 ounces chocolate chips
• 3/4 cup heavy whipping cream

Instructions

FOR THE CAKE

• Pre-heat oven to 325 degrees. Spray four 6-inch round cake pans (or three 8-inch round cake pans) with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside
• In a medium size mixing bowl whisk together the flour, baking powder, and salt. Set aside.
• Place the butter in the bowl of a stand mixer and beat on high until light in color. Add the sugar and pudding mix and continue to mix until smooth and fluffy, about 2 minutes.
• Turn the mixer to medium-low, add in the whole eggs, egg whites, and vanilla. Stop the mixer and scrape down the sides of the bowl. Mix on medium-high for an additional 2 to 3 minutes. The mixture should be smooth and silky.
• With the mixer on low, alternately add in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined, making sure to scrape the sides and bottom of the bowl to incorporate all of the ingredients.
• Pour batter into prepared pans (about 12 to 13 ounces in each 6-inch pan) and bake until slightly golden in on top, 30 to 35 minutes. (A few moist crumbs should come out on a toothpick when testing the centers).
• Let the cake layers cool about 10 minutes in the pans and then invert onto wire cooling racks.
• When the cake layers are room temperature, level each layer (if needed), with a cake leveler. Wrap each layer with plastic wrap and chill until ready to use.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• Slowly add the white chocolate ganache and mix until smooth. Make sure to scrape the sides and bottom of the bowl to incorporate all of the white chocolate.
• With the mixer on low and gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.

FOR THE RASPBERRY CREAM FILLNG

• In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
• Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.

For the Brownies

• Make brownie batter according to directions. Bake in a 9″ x 13” pan for about 10 mins less than recommended time. Allow to cool completely before using.

For the Ganache

• In a microwave safe bowl, heat the heavy cream.
• Pour the cream over the chocolate chips and stir to melt.

Assembly

• Chop brownies into bite size pieces. Fold in about 1 cup of the brownie pieces into the raspberry cream filling. Reserve remaining brownies to decorate the top of the cake (and for snack, of course).
• Place the first cake layer, top side up, in the center of a cake board or cake plate.
• Pipe a rim of buttercream around the edge of the cake and fill the center with raspberry brownie filling. (For the 6-inch layers, you'll use a generous ½ cup of the filling between each layer. If you make three 8-inch layers, you'll use about one cup of filling between layers).
• Sprinkle crushed freeze dried raspberry pieces over the filling, followed by a drizzle of chocolate ganache.
• Repeat these steps for the next two layers (if making a four layer 6-inch cake, or the next layer, if making a three layer 8-inch cake).
• Place final cake layer, top side down, on the filling.
• Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for about 15 minutes to set the crumb coat.
• Continue frosting the cake with the remaining buttercream. Use remaining ganache for a drip, if desired.

The post White Chocolate Raspberry Brownie Cake first appeared on Cake by Courtney.

The post White Chocolate Raspberry Brownie Cake appeared first on Cake by Courtney.

Oreo Inspired Cakes

I love Oreos. I mean, who doesn’t? Dunked in milk or slathered with peanut butter… it’s a classic, childhood favorite that I’d still reach for to this day. My love for Oreos has inspired many of cake flavors.

Oreo Inspired Cakes

The Best Ever Cookies and Cream Cake with Oreo Buttercream

Decadent and Delicious Peanut Butter Oreo Cake

Mint Oreo Cake with Chocolate Mint Oreo Buttercream

Delicious Golden Oreo Cake

Light and Fluffy Lemon Oreo Cake with Lemon Buttercream

The Best Grasshopper Pie Cake with Mint Buttercream

The Most Delicious Mocha Caramel Oreo Cake

Disney’s Grey Stuff Cake (Oreo Chocolate Mousse Cake)

And it continues to inspire even more!

Raspberry Oreo Cake

Next up, Oreos and raspberries! That may not be one of the first flavor combinations you think of when you think about pairing Oreos with something, but let me assure you, it’s a delicious one! It’s much like eating a chocolate covered raspberry… but with Oreos!

For this cake, I’ve baked the raspberry cake layers on Oreo cookie crusts, and filled the cake with my favorite cookies and cream whipped filling, and then slathered the entire cake with a raspberry Oreo buttercream.

How to Make Raspberry Reduction

The first item on the list to make is the raspberry reduction. This fruit reduction is going to help flavor the cake layers, as well as the buttercream. I like making this element a day or two before I make my cake so it has time to cook, cool, and then thicken a tad more in the fridge overnight.

To make the raspberry reduction, you’ll simply simmer the fresh or frozen raspberries in a saucepan over medium-low heat. The goal here is to reduce the water content in the raspberries, so don’t be surprised if this takes a little while. We want the raspberries to cook down, and after we strain the mixture, we should end up with 1.5 cups of raspberry reduction.

You’ll use this in the cake layers, as well as the buttercream.

No Bake Oreo Cookie Crust

When you’re ready to make the cake layers, you’ll first start with the Oreo cookie crust. This is a no bake element, so you’ll simply grind the Oreos (with the cream still in them) into a fine sand-like consistency. Mix the Oreo crumbs with butter and a little salt, and your crust is ready to go.

After you evenly divide the mixture into each of the three 8-inch cake pans, make sure you press firmly to create the crust. Set aside until the cake batter is ready.

Raspberry Cake

This raspberry cake is so flavorful and so moist. To get the real raspberry flavor, we’re using a combination of raspberry reduction and raspberry extract or emulsion. I prefer the emulsion, but know the extract can sometimes be easier to find. Either will work great.

We’re also adding egg whites, buttermilk, and cake flour to this recipe to ensure really tender and moist cake layers.

I noticed the color of the cake batter was a little dull, so I added a couple drops of pink food coloring.

Cookies and Cream Filling

The filling in this Raspberry Oreo Cake is the same filling I use in my Cookies and Cream Cake. It’s SO stinkin’ good, you guys! And it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. It’s super simple and utterly delicious. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!

The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.

Raspberry Oreo Buttercream

For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some of the raspberry reduction and Oreo crumbs. I think it’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos into a fine sand-like consistency. That way, you won’t have a ton of chunks in your buttercream.

Similar to the filling, if you want to make the buttercream ahead of time, don’t add the cookie crumbs until you’re ready to stack and decorate the cake.

Print

Raspberry Oreo Cake

Raspberry cake baked on Oreo cookie crust, with a Oreo cream filling and raspberry Oreo buttercream.

Course Dessert

Cuisine Cake

Keyword Oreo, Oreo Raspberry Cake, raspberry, Raspberry Oreo, Raspberry Oreo Cake

Ingredients

For the Raspberry Reduction (used in the cake and buttercream)

• 30 ounces raspberries, fresh or frozen

For the Chocolate Cookie Crust

• 25 Oreo cookies
• 4 tablespoons (56.5 g) unsalted butter, melted
• 1/2 teaspoon (3 g) salt

For the Raspberry Cake

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 3/4 cup (300 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 5 (about 160 g) egg whites, at room temperature
• 2 teaspoons (8.4 g) raspberry extract or emulsion
• 1 teaspoon (4.2 g) vanilla
• 3/4 cup (175 g) buttermilk, at room temperature
• 3/4 cup (125 g) raspberry reduction
• 1-2 drops pink food coloring, optional

FOR THE FILLING

• 3/4 cup (173.25 g) heavy whipping cream
• 6 ounces cream cheese, at room temperature
• 2 cups (250 g) powdered sugar, measured and then sifted
• 8 Oreo cookies, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 3 tablespoons (43.3 g) heavy whipping cream
• 8 tablespoons raspberry reduction
• 2 teaspoons (8.4 g) raspberry extract or emulsion
• 6 Oreo cookies, pulverized into fine crumbs
• 1-2 drops pink food gel, optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

For the Raspberry Reduction

• Simmer raspberries over medium-low heat until the mixture softens and the berries break, releasing juices.
• Use a spoon or fork to smash the berries.
• Continue to cook the raspberries until the mixture reduces to 1 ½ cups.
• Strain the raspberry seeds.
• The reduction is best to make the day before and store in the refrigerator.

For the Chocolate Cookie Crust

• Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• Pulse Oreos in a food process to create a fine crumb.
• Add the melted butter and salt and pulse to combine. Mixture should resemble wet sand.
• Evenly divide the crumbs between the three pans and firmly pat into an even crust.
• Set aside while you make the cake batter.

FOR THE RASPBERRY CAKE

• Preheat your oven to 325 degrees F.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar for about 2 minutes, until light and fluffy. The mixture should be lighter in color and fluffier in texture.
• Add the egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the raspberry extract or emulsion and vanilla.
• With the mixer on low, add ⅓ of the flour mixture, followed by half of the raspberry puree and half of the buttermilk. Stir in another ⅓ of the flour mixture, the remaining raspberry puree and buttermilk and then the remaining flour. Mix until just incorporated.
• Pour the cake batter on top of the Oreo crusts, about 16 ounces of batter in each pan. Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Let cool in the pans for about 15 minutes before inverting them onto wire racks to cool completely.

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos.
• ***Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the heavy cream, raspberry reduction, and raspberry extract or emulsion. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes. It should get lighter in texture and color.
• Stir in the cookie crumbs.
• ***If you’re making the buttercream ahead of time, leave the cookie crumbs out until you’re ready to stack and decorate the cake.

Assembly

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the cookies and cream filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

The post Raspberry Oreo Cake with Cookies and Cream Filling first appeared on Cake by Courtney.

The post Raspberry Oreo Cake with Cookies and Cream Filling appeared first on Cake by Courtney.

As many of you know by now, my love of Biscoff runs DEEP! It hasn’t taken over my obsession for peanut butter, but it’s a close second. The flavor is just so rich and warm and delicious. Plus, it is proving to pair with so many flavors! Check out how I’ve used Biscoff in the past:

Biscoff Inspired Cakes

The Most Delicious Biscoff Cake with Biscoff Filling

Peach Biscoff Cake with Cheesecake Filling

Delicious and Easy Biscoff Strawberry Cake

Oatmeal Biscoff Cake with Biscoff Buttercream

Tender and Moist Biscoff Banana Bread

The Most Delicious Biscoff Bundt Cake

Unforgettable Banana Caramel Biscoff Cake

Pumpkin Biscoff Cake with Pumpkin Cheesecake Filling

That doesn’t even COVER them all! Ha!

See… true love!

And while I do have a Biscoff Brownie Cake, I have yet to do a simple chocolate and Biscoff cake.

Chocolate Biscoff Sheet Cake

For my Chocolate Biscoff Cake, I decided to keep it simple and bake it as a 9-inch x 13-inch sheet cake. Did you know you can make ANY of my cakes as sheet cakes? You don’t need to change anything except the bake time. You’ll add about 10 minutes more to the time given in one of the recipes for my layered cake. When you make a sheet cake from my layered cake recipes, you may want to reduce the buttercream by half. Notice below, the buttercream is half of the amount that my normal recipe would produce. It’s the perfect amount for a sheet cake.

How to Make Chocolate Biscoff Cake

To make the chocolate Biscoff cake layer, we’re using my Biscoff cake recipe with the addition of cocoa powder.

Steps for making chocolate Biscoff sheet cake:

• Beat the butter and sugars on medium-high speed for about three minutes to ensure the texture is smooth and fluffy. The sugar should mostly be dissolved and the color of the mixture should look lighter in color.
• Gradually add the eggs, mixing well between each addition. After all of the eggs are added, be sure to mix the batter on medium-high speed until the batter is smooth and all of the ingredients have come together. If the batter looks chunky or curdled at this point, it’s likely your wet ingredients were too cold or you didn’t mix long enough.
• Alternately add the flour mixture (which includes the Biscoff cookie crumbs and cocoa powder) and the buttermilk, starting and ending with the flour mixture.
• Bake the cake at 325 degrees F for about 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make This a Layered Cake

If you want to make this a layered cake, you will simply use three 8-inch round cake pans and bake for about 20 to 25 minutes. I would also recommend doubling the buttercream recipe.

Piping Tools

For the piping design, I used the Wilton 1M piping tip and the silicone piping bag from my shop.

Print

Chocolate Biscoff Cake

Moist and flavorful chocolate Biscoff cake with Biscoff filling and chocolate Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword Beginner, biscoff, chocolate, Chocolate Biscoff Cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups (240 g) all-purpose flour
• 1/2 cup (59 g) good quality dark cocoa powder
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar packed
• 4 large or extra large eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE FILLING

• 1/2 cup (113 g) unsalted butter at, room temperature
• 1 cup (250 g) Biscoff spread or other cookie butter
• 1 cup (125 g) powdered sugar, sifted

FOR THE BUTTERCREAM

• 3/4 cups (169.5 g) unsalted butter, slightly cold
• 4 ounces dark chocolate chips
• 1/2 cup (125 g) smooth Biscoff cookie butter
• 2 1/2 cups (325 g) powdered sugar, measured then sifted
• 2 tablespoons (28.87 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• generous pinch of salt
• This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake you will want to DOUBLE the recipe.

Garnish

• Biscoff Cookies

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray your 9-inch x 13-inch rectangular pan with non-stick cooking spray, line the bottom with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for a few more minutes, until the mixture is smooth. It’s not done until it looks cohesive, meaning, it shouldn’t look curdled, but more like buttercream.
• With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely.

FOR THE FILLING

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
• Gradually add the powdered sugar and beat for 2-3 minutes.

FOR THE BUTTERCREAM

• Heat the cream and chocolate chips together in the microwave for about 45 to 60 seconds. Stir the mixture until the chips are melted. If the chocolate isn’t melting enough, heat the mixture again for another 30 seconds. Stir until smooth. Set aside to cool. We want the ganache to be close to room temperature before adding it to the butter.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Biscoff cookie butter on medium-high until it’s light and fluffy, about 2 to 3 minutes.
• With the mixer on medium speed, gradually add the ganache mixture, scraping down the sides and bottom of the bowl as needed. Beat until silky, smooth.
• With the mixer on low speed, gradually add the powdered sugar. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.

Assembly

• When the cake is cooled to room temperature, evenly spread the Biscoff filing on top.
• Using the wilton 1m piping tip and a piping bag, pipe on the buttercream. Alternately, you can spread the buttercream over the filling, using an offset icing spatula.

The post The Best Chocolate Biscoff Cake first appeared on Cake by Courtney.

The post The Best Chocolate Biscoff Cake appeared first on Cake by Courtney.

With the new year upon us, I know there are a lot of you reading who are eager to finally get into cake-making. I’m hoping to make that journey as easy and as fun as possible. Because, the thing you need to know about cake? It’s fun! It’s happy! It’s exciting! It’s delicious!

I just launched my new online cake camp and to get things started, we’re making the easiest and most delicious chocolate cake. AND we’re keeping it super simple by baking it in a 9-inch by 13-inch cake pan. No layers. No fancy decorating… at least not yet

The Best Chocolate Cake Recipe

This cake is seriously the bes. It’s moist, it’s rich in flavor, and it’s easy to make.

What makes this cake so delicious?

Two things really make this cake stand out from the rest: how moist it is and how full of chocolate flavor it is.

Moisture: this cake is incredibly moist thanks to a combination of buttermilk, hot water (or you can use coffee), oil, and eggs.

Richness: we’re using a high fat, dark chocolate cocoa powder. It’s important to note that this recipe uses dark chocolate for a reason. Because we’re adding all the other ingredients to the cocoa powder, if we used a basic cocoa powder, the chocolate flavor would get diluted. Additionally, if the cocoa powder is low in fat (like most grocery store brands), you run the risk of drying out the cake.

NOTE: The cake batter in this cake recipe is thinner than many of my other cake batters. Don’t let that scare you. It’s going to rise beautifully and taste incredible. Truly the best chocolate cake ever!

More Beginner Cakes

The Most Delicious Confetti Cake Recipe (Funfetti Cake)

The Best Chocolate Chocolate Cake with Chocolate Buttercream

Classic Vanilla Cake

Copycat Tom Cruise White Chocolate Coconut Bundt Cake

Print

Chocolate Sheet Cake with Vanilla Buttercream

Moist and flavorful chocolate cake with a light and fluffy vanilla buttercream. 

Course Dessert

Cuisine Cake

Keyword Black and White Cake, Chocolate Cake, Chocolate cake with vanilla frosting, Vanilla Frosting

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g)granulated sugar
• 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (5.6 g) salt
• 3 large or extra large eggs room temperature
• 1 cup (240 g) buttermilk room temperature
• 1 cup (236.6 g) hot water
• 1/2 cup (109 g) vegetable oil
• 1 tablespoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured and then sifted
• 3-4 tablespoons (57.75 g) heavy whipping cream
• 2 teaspoons (8.4 g) pure vanilla extract
• Pinch of salt

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Prepare 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spray the parchment paper. Set aside.
• In a bowl of electric mixer, combine all the dry ingredients.
• Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
• Add wet ingredients to the dry ingredients, and mix on low speed until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.
• Bake for 25 to 30 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool completely before frosting.

FOR THE BUTTERCREAM:

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 to 3 minutes, until it is light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.

The post The Best Chocolate Sheet Cake with Vanilla Buttercream first appeared on Cake by Courtney.

The post The Best Chocolate Sheet Cake with Vanilla Buttercream appeared first on Cake by Courtney.

Chocolate Orange Cake – Dark chocolate cake layers with a hint of orange zest, covered with a chocolate orange buttercream.

Chocolate Orange Cake 

Oh, this cake was due for an update! I first came up with this recipe years ago when I went to Fox 13’s The Place, a local lifestyle show here in Salt Lake City. It was a super simple recipe back then, and still is today, but one that is totally going to win you over.

Christmastime Chocolate Orange 

My goal was to make the cake taste exactly like the chocolate orange I used to get in my Christmas stocking as a child. It’s a flavor combination that will always make me think of Christmastime. And I think you’ll really like it in cake form!

The Best Chocolate Cake

I used my go-to chocolate cake recipe and added some orange zest for a hint of flavor in the cake.

Remember: it’s super important to use room-temperature wet ingredients to get the best rise out of your cake layers.

How to Make Buttercream Frosting

It’s the buttercream, however, that I think really steals the show. To add flavor to the buttercream, I used orange emulsion by Lorann. Emulsions are a lot like extracts but are water-based. Extracts are alcohol-based. I typically lean toward emulsions because I like the flavoring better, but an extract will work too. Just sub it 1-for-1 in the recipe.

To get a light and fluffy homemade buttercream frosting for this cake, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instructions for making your buttercream unreal! Here’s a quick overview.

• • Sift your powdered sugar
  • Use slightly cold butter and mix on its own for 2 to 3 minutes
  • Use heavy whipping cream
  • Beat for 5 minutes
  • Stir by hand

I don’t think this cake needs a lot of added decorations, but love how a little rosemary and dried oranges give the brown some contrast.

Excited for you to whip this one up!

For more Christmas cake recipes, check out this post: 10 Cakes Perfect for the Holidays.

For my cookbook and cake tools, make sure to check out Shop.CakebyCourtney.com.

Similar Recipes You’ll Love

• Florida Orange Flower Cake
• Ice Cream Inspired Cakes
• My Top 6 Favorite Christmas Cakes
• 5 Delicious Holiday Cookie Recipes
• Citrus Cranberry Cake

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Chocolate Orange Cake

Dark chocolate cake layers and buttercream with a hint of orange.

Course Dessert

Cuisine Cake

Keyword chocolate buttercream, Chocolate Cake, Chocolate Orange Cake, Orange

Ingredients

For the cake

• 2 cups (240g) all purpose flour
• 1 3/4 cup (350g) granulated sugar
• 3/4 cup (88g) good quality cocoa powder
• 2 tsp (8g) baking soda
• 3/4 tsp (3g) baking powder
• 1 tsp (5.6) kosher salt
• zest of two large oranges
• 1 cup (240g) buttermilk room temperature and shaken
• 1/2 cup (109g) vegetable oil
• 3 large eggs room temperature
• 1 tsp (4.2g) pure vanilla extract
• 1 cup (236g) hot water or hot coffee

For the frosting

• 2 cups (452g) unsalted butter slightly chilled
• 10 ounces (187g) good quality dark chocolate chips
• 1/4 cup (57.7g) heavy whipping cream
• 5 cups (625g) powdered sugar, measured and then sifted
• 2 1/2 tsp (8.4g) orange emulsion
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Instructions

For the cake

• Preheat the oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper and spray the pans again.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Add the zest and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, coffee or water and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter evenly into the prepared pans and bake for about 23 t0 28 minutes.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use. You're still going to want to level your cake layers to ensure a completely even surface for frosting and stacking.

For the Buttercream

• In a microwave safe bowl, heat the heavy whipping cream for about one minute. Pour the heated cream over the chocolate chips and stir until the chocolate chips are melted. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for 2 minutes.
  
• Turn the mixer to low and gradually add the powdered sugar, orange emulsion and pinch of salt.
• With the mixer on low speed, add the chocolate ganache. Beat for another 3 to 5 minutes on medium-high.
• Before frosting your cake, give the frosting a good stir with a wooden spoon to push out any air bubbles. 

The post Holiday Favorite Flavors: Chocolate Orange Cake first appeared on Cake by Courtney.

The post Holiday Favorite Flavors: Chocolate Orange Cake appeared first on Cake by Courtney.

Peppermint Pie

As we approach the holidays, I’ve had this dessert on my mind and wondered how I could transform it into another type of dessert. Of course I thought about cake, but I know how much you love a simple, easy-to-make dessert, so I switched things up and went with pie! (I know, so out of character for me – ha!)

How to Make Peppermint Pie

This easy Christmas dessert is basically a no bake dessert. Yes, you have to bake the Oreo cookie crust, but that’s it. Once the crust is baked (under 10 minutes), the rest requires no baking at all.

Oreo Crust

The Oreo crust is simply made of Oreos and melted butter. That’s it! Of course, you can use a store bought Oreo crust, but I highly recommend you make your own. The homemade crust is thicker and cuts so much nicer than the thin store bought version.

You’ll pulse the Oreos in a food processor or blender and then toss with melted butter. Make sure to press the crumbs firmly into an 8-inch or 9-inch pie pan. The crust bakes for 7 minutes at 350 F and then needs to cool completely before you put the filling in.

Peppermint Filling

To make the whipped peppermint filling, all you’ll need are a few easy-to-find ingredients:

• Heavy whipping cream
• EZ Gel
• Cream cheese
• Powdered sugar
• Peppermint extract (not mint)
• Crushed candy peppermint candies
• Red food coloring (optional)

You’ll start by beating the heavy whipping cream in a stainless steel bowl with a whisk attachment. While you’re whipping the cream, gradually add the EZ Gel. Whip until stiff peaks form.

In a separate bowl, beat the cream cheese, powdered sugar, and peppermint extract until smooth. Once that’s done, you’ll fold in the whipped cream, followed by one small drop of red food coloring and the peppermint candies.

I like to top the pie with chocolate ganache and homemade whipped cream.

FAQs

More Holiday Desserts to Love

Hot Chocolate Cake with Marshmallow Buttercream

White Chocolate Peppermint Cake

The Best White Chocolate Peppermint Pretzel Cake

Holiday Favorite Flavors: Chocolate Orange Cake

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Peppermint Pie with Oreo Crust

Oreo Crust with a light and fluffy peppermint filling, chocolate ganache and whipped cream.

Course Dessert

Cuisine Pie

Keyword no bake, no bake peppermint pie, No bake pie, Peppermint, Peppermint Pie

Ingredients

For the Oreo Crust

• 25 Oreo cookies
• 5 tablespoons unsalted butter, melted
• *You can use a store-bought crust but the crust of the pie will be thinner than pictured and it's harder to cut cleanly.

For the Peppermint Filling

• 1 1/2 cups heavy whipping cream
• 1 tablespoon EZ Gel, LINKED
• 8 ounces cream cheese
• 1 1/2 cups powdered sugar
• 1 teaspoon peppermint extract
• 1 drop red food coloring
• 1/3 cup crushed peppermint candies

For the Ganache

• 1/4 cup dark chocolate chips
• 2 tablespoons heavy whipping cream

For the Whipped Topping

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla

Instructions

For the Oreo Crust

• Preheat your oven to 350 F.
• Using a food processor or blender, pulse the cookies until you’ve created a fine crumb. (No need to remove the cream filling).
• Combine the Oreo crumbs and melted butter in a mixing bowl. Mix until the crumbs are “wet.”
• Firmly press the Oreo mixture into an 8-inch or 9-inch pie pan, making sure to form the crust up the sides of the pan.
• Bake for 7 minutes.
• Let cool completely before adding the filling.

For the Peppermint Filling

• In a chilled stainless steel bowl, beat the heavy whipping cream on high speed. While beating the cream, gradually sprinkle in the EZ Gel. Beat the cream until semi-stiff peaks form. Set aside.
• In a separate mixing bowl, combine the cream cheese, powdered sugar, and peppermint extract. Mix until smooth.
• Gently fold the whipped cream into the cream cheese mixture.
• Fold in a small dollop of red food coloring, followed by the crushed peppermint candies.
• Once the pie crust is cooled to room temperature, add the peppermint filling and refrigerate until the ganache and whipped topping are complete.

For the Ganache

• Combine the chocolate chips and cream in a microwave safe bowl. Microwave in 20 to 30 second intervals until the chocolate chips melt and create a silky smooth consistency when you stir.
• Allow the ganache to cool before spreading on top of the peppermint filling

For the Whipped Topping

• Combine the heavy whipping cream, powdered sugar and vanilla in a stainless steel bowl. Beat until soft speaks form. 
Spread the whipped cream on top of the ganache.
• *When you’re ready to serve, sprinkle the pie with crushed peppermint candies and crushed Oreos.
• **This pie is best made a day ahead of time and stored in the refrigerator. Leave garnishes off until serving.

The post The Most Delicious and Easy-to-Make Peppermint Pie first appeared on Cake by Courtney.

The post The Most Delicious and Easy-to-Make Peppermint Pie appeared first on Cake by Courtney.

The weather has officially turned here in Utah! We woke up to snow, so naturally, both of my kids immediately asked for hot chocolate for breakfast – something they’ll likely have at every breakfast from now until spring!

Hot Chocolate Cake

With winter weather upon us, a hot cocoa cake feels like the perfect way to celebrate the season. My hot chocolate cake is a simple, but delicious chocolate cake recipe with a scrumptious marshmallow buttercream and a drizzle of chocolate ganache. Nothing too fancy or hard to make, but loaded with deliciousness!

How to Make Moist Chocolate Cake

This chocolate cake recipe is my absolute favorite. I use it in a lot of my cake recipes because it’s simply the best! The flavor is rich and decadent, and the texture is tender and moist.

To make this chocolate cake, you’ll start by combining all of the dry ingredients, including the sugar, in a mixing bowl. Whisk together the ingredients until they’re well blended.

In another bowl, combine all of the wet ingredients and stir until combined. At that point, you’re simply pouring the wet ingredients into the dry ingredients and mixing until the dry ingredients are incorporated.

That’s it!

This chocolate cake recipe is seriously the easiest chocolate cake you’ll ever make.

Marshmallow Buttercream

For the marshmallow buttercream, I wanted to create something you can decorate your cake with. This is NOT like my marshmallow fluff or filling from the Ultimate S’mores Cake. While both of those marshmallow elements are incredibly delicious in that cake, neither have the consistency to fill AND cover your cake properly.

For this buttercream, I’ve combined the store-bought marshmallow cream with butter, powdered sugar, a little cream cheese, vanilla and salt.

For the scalloped design on the sides of my cake, I used the large scalloped scraper from my Textured Scraper Set.

More Cakes to Love

Marshmallow Moon Pie Cake (Updated)

Dark Chocolate Salted Caramel Cake

The Best Chocolate Chocolate Cake with Chocolate Buttercream

Peanut Butter and Marshmallow Filled Fluffernutter Cake

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Hot Cocoa Cake with Marshmallow Buttercream

Dark chocolate cake layers with a light and fluffy marshmallow buttercream and chocolate ganache.

Course Dessert

Cuisine Cake

Keyword Black and White Cake, Chocolate Cake, hot chocolate cake, hot cocoa cake, marshmallow, Marshmallow buttercream

Prep Time 1 hour

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) dark cocoa powder, I use Extra Brute Cacao Barry
• 2 teaspoons (8 g) baking soda
• 1 teaspoon (6 g) salt
• 3/4 teaspoon (3 g) baking powder
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1 cup (236.6 g) hot water
• 1/2 cup (109 g) vegetable oil
• 1 tablespoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 12 ounces marshmallow cream, store bought like THIS
• 3 ounces cream cheese
• 1 teaspoon (4.2 g) pure vanilla extract
• 1/4 teaspoon (1.5 g) salt

For the Ganache/Drip

• 1/2 cup (85 g) dark chocolate chips
• 1/2 cup (120 g) heavy whipping cream

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Prepare three 8-inch round cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spraying the parchment paper. Set aside.
• In a bowl of electric mixer, stir together all of the dry ingredients.
• Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
• With the mixer on low, add wet ingredients to the dry ingredients. Mix on low until the dry ingredients are incorporated, about 30 to 60 seconds. The batter will be thin. Scrape sides and mix on low for another 30 seconds. Divide batter evenly among prepared pans, about 15 to 16 ounces in each 8-inch pan.
• Bake for 23 to 27 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
• When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I still put the cakes in the freezer for an hour or so.

FOR THE BUTTERCREAM:

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add the marshmallow cream, followed by the vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

For the Ganache/Drip

• In a microwave safe bowl, heat the cream and the chocolate chips together in 30 second intervals, until the chocolate is melted and smooth when you stir.
• The mixture will thicken as it cools. Make sure it cools completely before using between the layers. If the mixture is too thick for the drip, just heat it again for about 10 seconds.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake stand. Using an offset icing spatula, sread about 1 cup of buttercream on top. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake. Drizzle chocolate ganache on top of the buttercream.
• Repeat this step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.