Caramel-Peanut-Topped Brownie Cake

I have returned from Saudi Arabia, happy, and stuffed with goodies…. or rather my suitcase stuffed with goodies……and I feel cake deprived. A slice of elegantly presented cake in restaurants does nothing for me. That one lonely slice always leaves me thinking…”That was a mouth sweetener, now WHERE is my cake??”. I need a nice good quantity of cake to make me happy. A few posts back I mentioned the lovely Dorie Greenspan cookbook(Baking: From My Home to Yours) I’d received as a surprise gift. I couldn’t get the time to bake something new so I’d been neglecting this book for a while. I opened my fresh copy yesterday and well…. I was drooling at the pictures Dorie had given of this cake. The lovely honey roasted peanuts lend a perfect icing to a moist brownie cake. c img_20140620_100549

Recipe adapted from my all time favorite. Baking:From My Home To Yours by Dorie Greenspan

 

Caramel Peanut-Topped Brownie Cake

Ingredients:
For the brownie cake:
1 cup all-purpose flour
1 tsp. baking soda
¼ tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
5 oz. bittersweet chocolate, coarsely chopped
3 large eggs
½ cup packed light brown sugar
¼ cup sugar
3 tbsp. light corn syrup
½ tsp. vanilla extract

For the topping:
2 cups sugar
½ cup water
1½ tbsp. light corn syrup
2/3 cup heavy cream
2 tbsp. unsalted butter, at room temperature
1 cup honey roasted peanuts

 

Directions:
Center a rack in the oven and preheat the oven to 350° F.  Butter an 8-inch springform pan, dust the inside with flour, tap out the excess and line the bottom of the pan with a piece of parchment paper.  Place the springform pan on a baking sheet.

To make the cake, combine the flour, baking soda and salt in a small bowl; whisk together and set aside.  Add the butter and chocolate to a heatproof bowl set over simmering water.  Heat, stirring occasionally, until the ingredients are just melted – do not let them get so hot that the butter separates.  Remove the bowl from the heat and set aside.

In a large mixing bowl, whisk together the eggs and sugars until well blended.  Whisk in the corn syrup, followed by the vanilla.  Add in the melted butter and chocolate mixture, and whisk until combined.  Gently whisk in the dry ingredients, mixing only until they are just incorporated.  The batter should be thick, smooth and shiny.  Pour the batter into the prepared pan and jiggle the pan a bit to even out the batter.

Bake for 40-45 minutes or until a thin knife inserted in the center comes out almost clean.  Transfer the pan to a rack and cool for 15 minutes, then run a thin knife between the cake and the pan and carefully remove the sides of the springform.  The cake may have puffed up during baking, but don’t be concerned if it develops a crater in the center while cooling.  Allow to cool to room temperature.  When the cake is totally cool, invert it, remove the base of the pan and peel off the parchment paper.  Turn the cake right side up onto a serving platter.

To make the topping, combine the sugar, water and corn syrup in a medium heavy-bottomed saucepan, stirring just to combine the ingredients.  Place the pan over medium-high heat.  Heat, without stirring, until the caramel turns deep amber, 5 to 10 minutes depending on the size of your saucepan and the intensity of the heat.  As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water.  To test the color of the caramel, drop a bit onto a white plate.  Don’t be timid about the color – if it’s too pale, it won’t have much flavor.

Lower the heat a bit and, standing back from the saucepan, add the cream and butter.  When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.  Stir in the peanuts and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or a heatproof bowl.

You will have more caramel than you need, but you want to get all of the peanuts onto the cake, so spoon all of the peanuts out of the hot caramel and onto the top of the cake.   Pour or spoon enough caramel to cover all the nuts, drizzling a bit over the edges of the cake for presentation.  Allow the topping to set at room temperature, about 20 minutes, before serving.  Keep the leftover caramel at room temperature and save for another use.

 

NOTE:

Dorie mentions that the brownie cake center will sink after baking. So we actually need our center to sink for this cake.

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FOR HONEY ROASTED PEANUTS

xxx

 

fiesta friday @ the novice gardener’s

Chocolate Wasted Cake

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For the chocolate cake I used my tried and tested, and well loved recipe for super Moist Chocolate Cake.

For My Favorite Chocolate Butter Cream, I used( To decorate 1 medium sized cake)

1 stick (1/2 cup) salted butter(you can also use unsalted)

1 cup confectioner’s sugar

3/4 cup cocoa powder

80g milk chocolate of your choice (I used cadbury dairymilk bars)- At room temperature

1/2 tsp vanilla extract

2 tbsp heavy cream

How To Go About It

In a stand mixer (or a electrical hand mixer)add the butter . Mix till thick and fluffy.

Add cocoa powder and sugar. Mix on low speed to prevent sugar and cocoa from flying everywhere.

Increase speed and add the dairy milk bars,heavy cream and vanilla.

A thick creamy frosting will form.

I used a star nozzle to decorate the cake. Dusted cocoa powder at the edges of the cake. Then added three strawberries for face value! 

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xxx

 

Moist Chocolate Cake

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Ingredients

Cake:

  • 1 cup all purpose flour
  • 1 cup powdered white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk (or substitute by putting 1/2 tbsp white vinegar in a cup then filling it half up with milk; let stand 5 minutes until thickened)
  • 1/4 cup butter, melted
  • 1/2 tbsp vanilla extract
  • 1/2 cup hot coffee  

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Fluffy Chocolate Frosting:

(Mix the following ingredients in the stand mixer and let a thick frosting form)

  • 4 oz unsalted butter
  • 4 oz unsweetened cocoa powder
  • 4 oz powdered sugar
  • 2 oz whipping cream
  • 4 oz sweetened dark chocolate(melted)

How To Go About It

  • Preheat the oven to 350 degrees. Flour and grease your baking tin.
  • In the stand mixer add all the ingredients(except coffee) and mix until a smooth batter forms.
  • Stir in the hot coffee with a spatula.
  • Pour the batter in the tin and set to bake.
  • Bake until the knife comes out clean with just a few crumbs.
  • Let the cake cool in a fridge for half an hour.
  • Smother the cake in fluffy chocolate frosting.

xxx

Barely Chocolate Pound Cake

Mom had her morning cup of tea in her hand today. She looked a little wistfully at her cup and said,” I should have picked up a cake from the bakery yesterday “. “Why mom? You just have to ask me and I’ll bake one”, I replied in my best chirpy, good Samaritan voice. “No chocolate?” She asks. “No chocolate”, I promise. Mom doesn’t have the time to bake herself, so all the baking in my house is done by me. Since my sisters don’t move their lazy butts to the kitchen. Anyway, I did bake a cake. And it had just two tablespoons of cocoa powder. That’s not really chocolate, just a food color sort of addition. And the chocolate ganache drizzled over the cake was on the cake and not in it. So that again, wouldn’t make it a chocolate cake. “This is brown, Ayesha”, mom sighs. “Mom, it’s not chocolate…errr….just barely chocolate”.

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What You need(Cake)

  • 2 sticks unsalted butter
  • 2 cups powdered sugar
  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup buttermilk 
  • 1 tsp vanilla essence
  • 2 tbsp cocoa powder

How to go about (Cake):

  • Preheat oven at 350 degrees.Flour and grease the baking pan.
  • Add the dry ingredients in one bowl. Sift these.Set aside.
  • Add eggs, buttermilk, butter and vanilla essence in another bowl. Whisk them.
  • Whisk all the ingredients in a single bowl.
  • Pour in the mixture and set to bake.

Ganache For Drizzling

  • Add 3 oz dark chocolate in a microwavable bowl. Let this melt in a microwave. Remove this bowl from the microwave and immediately add 2 tbsp butter. Mix this mixture with a spoon. Drizzle over the cake.

xxx

Chocolate Ice Cream Cake

 Today it was ice cream cake. To be specific, a chocolate ice cream cake. Ummm…ignore that I mentioned chocolate. It doesn’t matter if the cake was chocolate(And also ignore the fact that most desserts I make have some sort of chocolate in them). In fact I should just strike out the past few lines. Anyway bloggy friends I made(and ate) this cake today! And obviously chocolate cake plus chocolate ice cream, topped with chocolate ganache, and decorated with white chocolate…..it was aww–weee-sommee! Sighs. I just love chocolate. Love however(due to excessive use) has become a very cliched word. So I checked out the synonyms for love.  A few I found out were fondness/tenderness/ warmth/ intimacy/attachment/endearment. I feel all this for chocolate and more!!

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 What you Need

  • A chocolate Cake( Divided into three thick slices) For the recipe i used, click here
  • A Box of chocolate ice cream( Softened with kitchen aid mixer or otherwise)
  • Dark chocolate 1/2 cup melted
  • 1/4 cup  white chocolate + 1/4 cup heavy cream mixed into thick frosting using kitchen aid(For decorating)-Optional

How to go about it

  • Take an ice cream mold ( I took a cuboid mold)
  • Put the first layer of cake. Top it with a thick layer chocolate of ice cream.
  • Put the second slice of cake over this and again top with ice cream. Top this with the third layer of cake.
  • Put the mold in freezer for 2-3 hours.
  • Take out the ice cream cake(It slides out quite easily) and top it with melted dark chocolate.
  • Lastly decorate it as you like with white chocolate/cream frosting.
  • Freeze For another half an hour, then serve.
Cake cut Into three slices

Cake cut Into three slices before adding  ice cream

We are all  beginners, and even though this is an easy recipe people may have questions. Any and all questions are welcome. Particularly if you’re my sister who is not really interested in cooking but will make the ice cream cake any time(Or so she says)  🙂

Hugs and Love,

(And yeah we’re eating this in winters :O)  Not very sensible, eh?)

xxx

Some Other Chocolate Recipes Here:

Chocolate Moo Cake

Chocolate and Nut Brownies

Chocolate Crime Scene Cake

Chocolate-Chocolate Cupcakes

 

 

The Chocolate ‘Moo’ Cake

      Cows are lovely creatures. Innocent,dewy eyed and beautiful….. And really, who am I kidding? They are pretty dangerous as well. Our Punjabi maid comes from  the farming and animal rearing region of Punjab. In fact, she and her family used to reside on the farm. She used to take cows out for galloping and feeding in the fields. There are countless stories of cows breaking free of the rope and running away. My maid sometimes singlehandedly and sometimes with a group of other people used to get the cow back from where ever it chose to hide. And now moving from cows to………well yes…the cake. The cows were the inspiration for this cake.The Lovely Chocolate ‘Moo’ Cake.

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What You Need:

  • A Chocolate Cake- Use any recipe you like.I used the one I have taken ages perfecting.Find it here.
  • Oreo Cookies
  • White Chocolate
  • Whipped Cream
  • Milk Chocolate
  • Chocolate Chips

I made three of these on all the three shapes. Demonstrating on the cylinder.111

Soak 10-12 Oreos in milk ,depending on the size of the cake.

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Soak for about two minutes.We don’t want an Oreo milkshake.Just soggy Oreos.

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Melt white Chocolate.Mix it into whipped cream and drizzle over cake.

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Last Step. Melt milk chocolate and put dollops over the cake. Sprinkle chocolate chips. 555

Lastly A BIG thanks  to MISS MOO for being an inspiration for the cake.You rock Miss Moo, like totally.Thanks to your awesome system I got the milk and the chocolate. 

xxx

http://dailypost.wordpress.com/2013/12/30/daily-prompt-brainwave/

Chocolate-Oreo Cookie Cake!

 Today I combined Oreo and chocolate to make my own version of the amazing chocolate wasted Oreo cookie cake. It was delicious. Like a typical “chocolate thing” it vanished from the plate in seconds. This was for my lovely mom. You can’t love your parents enough. No matter what you do, you can never care for them as much as they always care for you. All you have are your little worldly gestures! 

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For 1 Chocolate Cake You Need

  • 1 1/4 cup all purpose flour
  • 1 cup brown sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup strong coffee

Instructions for the cake:

  • Preheat the oven at 350 degrees.
  • Sift together the flour, cocoa powder, brown sugar, baking powder and baking soda. set aside.
  • Beat the egg until light and fluffy.
  • whisk together vanilla extract,coffee,buttermilk and vegetable oil.
  • Add egg to the flour mixture and whisk.
  • Slowly add coffee/buttermilk/vegetable oil/vanilla mixture. Whisk constantly all the while.
  • Place parchment in cake pan. Grease it.
  • Set the cake to bake. Bake until toothpick/knife comes out clean.

What you need for Oreo Filling:

  • 1/2 cup cream
  • 7-8 Oreo cookies lightly crushed(NOT powdered)
  • 1/4 cup butter ( at room temperature)
  • chocolate chips(optional)
  • 1 tsp espresso powder
  • 1 tsp cocoa powder

Instructions for filling:

  • Whisk cocoa powder and espresso powder in cream.
  • Add butter and whisk
  • fold in the Oreo cookies and chocolate chips.

Instructions for Ganache:

Take quarter stick of butter and 6 oz dark chocolate. Melt these on a double boiler. Add 1/2 tsp espresso powder and whisk this into the ganache. 

Put the deal together by cutting the chocolate cake in half and putting the filling on the lower half and covering it with other half. Cover the cake in ganache with a spatula.

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