Triple Chocolate Cake

This was supposed to be for a goodbye party for a friend that I attended.  However, I got a phone call from the organizer that the venue was not letting us bring in our own cake.  It then became mine to share with family.  Three types of chocolate in one cake – just like my wedding cake.  However, I didn’t want a heavy cake.  I figured using my favorite chocolate cake recipe was a good start.  For the filling, I was inspired by my favorite cake from my local bakery, chocolate fudge.   Reading online, I found that you can whip chocolate ganache to be fluffier.   I was sold.  Lastly, I felt that I needed a light chocolate buttercream.  Swiss-buttercream is always a crowd pleaser and its light.  It was the perfect topping.   Apparently, I did not make enough ganache to fill all of the layers of the cake.  Instead, I filled the middle layer with some chocolate swiss buttercream.  Next time, I would double the recipe or make two types – dark and white.  Verdict from the Polka Dot family – YUM!, including from my sister who never eats cake.

I couldn't wait to take a bite!

My favorite Chocolate Cake: 

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.  Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.   Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Whipped Chocolate Ganache 

Adapted from Savory Sweet Life  

12 ounces chocolate, chopped into small pieces (I used dark chocolate chips)

1 cup heavy cream

Directions:

Place chocolate pieces in a large bowl.  Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.  Stick it in the fridge to cool down.  Whip the ganache into a frosting.  Be careful when you whip as it if you whip too long, it will curdle and look like the start of butter.

Chocolate Swiss Meringue Buttercream

From Martha Stewart 

5 large egg whites

1 cup plus 2 tablespoons sugar

Pinch of salt

1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature

1 1/2 teaspoons pure vanilla extract

4 ½ ounces of semisweet chocolate, melted and cooled

Directions

1.       Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

2.       Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

3.       With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, fold in vanilla and semisweet chocolate.  Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

Once each individual component is completed, put the cake together.  I made four layers out of the chocolate cake.  Be aware, they were thin and could break very easily.  Alternate filling the cake with chocolate ganache and chocolate buttercream. 

A couple of years ago, I found this beautifully decorated cake on Martha Stewart.  Ruffles all around the cake.  Such a simple decoration for a cake.  It was exactly what I was looking for.

I found a video on you tube to help me and tried my best.  Not the worst first attempt. 

 

Enjoy!

Cookies and Cream Rice Krispie Treats

Every now and then, my group of friends like to have a break from a bar night. This month, we decided to have a girls night in, just like a traditional lock-in from our college years. Instead of drinking games, we barbequed and watched movies. This time we rented Pirate Radio, which was a funny movie to watch while we ate our desserts. One of my friends brought brownies, while I made Cookies and Cream Rice Krispie Treats. This is a recipe that I played around with from the side of the Rice Krispie box. The verdict: Everyone enjoyed these treats.

Cookies and Cream Rice Krispie Treats
Adapted from the original rice krispie recipe on the side of the box

4 tablespoons of butter
1 package (10oz) of miniature marshmallows
4 ½ cups of Rice Krispies
1 teaspoon of vanilla extract
25 Oreo cookies divided into cookie and cookie with cream
¼ cup of white chocolate chips


Before you start, divide the Oreo cookies into two piles, Cookie and Cookie with Cream. Place the Cookies into a quart freezer plastic bag. Use a rolling pin or another heavy object to make into crumbs. Make it as coarse or as fine as you like. I prefer mostly fine with a few coarse crumbs. With the other part of the cookie, cut into small pieces. I cut about 6 pieces from each part.


In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Add the vanilla and remove from heat. Add the Rice Krispies and stir until all is incorporated with the marshmallows. Add the cookies with cream into the mixture.


Using a buttered spatula or spatula sprayed with cooking spray, place the mixture into a 13”X9” pan that is lined with parchment paper and sprayed with cooking spray. Use another sheet to evenly smooth out the mixture. Place the cookie crumbs on top of the mixture while it is still sticky. Take a spoon and press the crumbs onto the top of the mixture.

When the treats are cooled, cut the treats into the size of your choice. Place the white chocolate chips into a microwave safe bowl and melt at 30 second intervals, stirring in-between until the chips are all melted. Put the melted chips into a freezer quart plastic bag. Snip off about 1/8 of an inch off the corner of the bag. Put a design of your choice onto each piece. I placed lines in each direction to see that pattern that you see here. Let the white chocolate harden before you eat. These treats will stay about 2-3 days in an airtight container.