Advertisement

dark chocolate

Mini Mocha Macarons | JavaCupcake.com

Mini Mocha Macarons & a Giveaway

Crisp shells and melt in your mouth ganache paired with espresso make these mini mocha macarons a decadently delicious treat!

Mini Mocha Macarons | JavaCupcake.com

This is a LONG post… but it’s going to be worth it, I PROMISE!  So sit back and enjoy… cause there’s lots of fun stuff in here including a recipe, DIY printables, super fun pictures, and a great giveaway at the end!!

I made my first macaron in October of last year and it was a big success.  The Macaron has always been a dessert that has kinda scared me.  It is super fancy and I’ve really only seen them in bakeries since I’ve lived in Europe.  So when Rachel of Glitter & Bow and I started talking about doing a collaborate post together, we both instantly thought that this decant Parisian dessert should be included!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

Rachel is a fashion, lifestyle and DIY blogger at Glitter & Bow.   She’s also an Army Wife, lives about 30 minutes from me and has become a good friend here in Europe.  We come from two completely different worlds, but our love of food (more me), fashion (more her) and blogging has brought us together.

Rachel has helped to me to be able to be more confident in my own skin.  She’s taken me shopping for new clothes and make-up as well as give me make-overs and help me with my fashion styling! She even did my hair for this photo shoot and helped to put my super cute outfit together!  I really value our friendship because she inspires me to do more than just throw on a pair of jeans and a sweatshirt, but to really try to look my best.  And after having a baby in my 30’s that’s not always easy to do!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

I had so much fun the day we got together to take the photos of the macarons and the prizes for the giveaway.   Rachel’s design aesthetic and my photography skill joined together produced some amazing pictures.  There were really so many more great shots… too many actually that it made it hard to choose which to include in this post!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

The macarons I made for this collaboration were inspired by a recipe I saw on Diary of a Mad Hausfrau.  Lora has so many amazing macaron recipes on her blog that I knew which ever one I chose to make, it’d be a winner!  And boy was I right.  These mocha macarons are so incredibly good!

If you love espresso, you’ll love these macarons.  They have a very strong espresso flavor, but are not bitter at all.  They are sweet and the dark chocolate mocha ganache in the filling is a perfect pairing.

Decadent.

Delicious.

A must make.

Mini Mocha Macarons | JavaCupcake.com

Rachel has outdone herself with these super cute boxes & gift-tags for our macarons!  Head on over to Glitter & Bow for a FULL TUTORIAL on how to make these boxes and tags and get the FREE PRINTABLES to make them yourself!

Printable Macaron Box & Valentine Tags by Glitter & Bow | JavaCupcake.comPhoto by: Glitter & Bow

Mini Mocha Macarons

Mini Mocha Macarons

Yield: 2-3 dozen macarons
Prep Time: 45 minutes
Cook Time: 8 minutes
Total Time: 53 minutes

Ingredients

Tools Needed

  • Stand mixer with whisk attachment - both very clean and dry
  • Medium mixing bowl
  • Mesh sifter
  • Wire whisk
  • Rubber Spatula
  • Disposable piping bag
  • 1/2in round piping tip (Wilton 1A)
  • Small round piping tip (Wilton 12)
  • 3.5cm piping template Click HERE for the template

Mocha Macarons

  • 90g egg whites (left out overnight at room temperature)
  • 50g sugar
  • 200g powdered sugar
  • 2 Tbsp espresso powder
  • 110g blanched almond flour

Mocha Ganache

  • 120g semi-sweet chocolate - I used Lindt 70% Schokolade
  • 120ml or 1/2 cup heavy cream
  • 1 Tbsp espresso powder
  • 1/2 T unsalted butter, room temperature
  • 1/2 tsp vanilla extract

Instructions

Mini Mocha Macarons

  1. Preheat oven to 350 F degrees. Place the racks on the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. Place 2 templates per baking sheet under parchment paper.
  2. In the medium bowl, sift together the powdered sugar, espresso powder and almond flour. Sift three times. You may have a few lump of almond flour left in the sifter, discard it. Stir the whisk around 5-10 stokes to ensure everything is combined. Set aside.
  3. In the bowl of the stand mixer with the whisk attachment, add the egg whites. Start the mixer on low and gradually bring it to high speed. Once the eggs have become foamy, add the granulated sugar 1 Tbsp at a time. Mix for 20 seconds after each addition. After all the sugar has been added, continue to mix on high until stiff peaks form. This entire process should take 6-10 minutes.
  4. Remove the bowl from the mixer and tap off any extra meringue from the whisk into the bowl.
  5. Gently pour half the almond/sugar mix into the meringue and fold with a rubber spatula until just incorporated. Take care to fold VERY gently, about 10-15 strokes, scraping the bottom and sides occasionally. Add the remaining almond/sugar mix and repeat another 10-15 strokes, again occasionally scraping the bottom and sides of the bowl (top photo below).
  6. Continue to slowly fold the batter another 15-30 strokes or until the surface is smooth and shiny and the batter is thick. When you lift and drop the batter back on itself, after waiting for about 30 seconds, the ridges should slowly ooze back into the batter (bottom photo above).
  7. Attach a 1/2in wide, round piping tip to a disposable bag and fill it with batter. Holding the bag upright, slowly squeeze dollops of batter onto the prepared baking sheet using the template as a guide. NOTE: To make these mini, make sure the batter goes just to the edge of the template circle and not to the edge or outside of it. Read [THIS TUTORIAL | http://bakeitoff.blogspot.co.uk/2009/10/macarons-tips-tricks-and-how-to.html} for more details on this process.
  8. Tap the pan on the counter several times to release any air holes in the macarons.
  9. Allow macarons to rest on the counter for 20-30 minutes or until a crust has formed and is stiff to the touch. Remove template before baking.
  10. When ready to bake, place one baking sheet on each rack of the oven and bake for 5 minutes. Rotate pans 180 degrees and switch racks moving the pan on top to the bottom and the pan on the bottom to the top. Bake another 3-5 minutes or until firm with the slightest amount of give when gently touched.
  11. Remove from the oven and cool for about 5 minutes on the pans. The macarons should then gently pop off the pan when lifted. Set them on a wire rack to cool completely before filling. BE CAREFUL, they are FRAGILE!

Mocha Ganache

  1. Chop the chocolate into very fine pieces and place in a medium glass bowl.
  2. In a small sauce pan, whisk the espresso powder and the heavy cream together until incorporated. Add the butter and bring it all to a boil.
  3. Immediately pour the hot espresso milk & butter over the chopped chocolate and let sit for 1 minute.
  4. Using a rubber spatula, gently and slowly stir the ganache until smooth.
  5. Add the vanilla extract and mix until incorporated.
  6. Allow the ganache to come to room temperature and be completely cool before piping onto the macarons.

Assembly

  1. Fit a piping bag with the Wilton 12 tip and fill with ganache.
  2. Match up macaron shells so that they are equal in size and shape. Lay them open face on your work surface.
  3. Squeeze about a teaspoon of ganache onto one macaroon.
  4. Holding the macaron by it's sides and NOT the tops, gently place the matching shell on top of the ganache and wiggle it down gently until the ganache reaches the sides.

Storage & Serving

  1. Macarons will last up to 5 days. If serving the day they are made, leave them out at room temperature.
  2. If not serving the same day, store them in an air-tight container on the lowest shelf of your refrigerator. Allow the macarons to come to room temperature before serving, about 30 minutes.

Notes

Macaron Recipe from Diary of a Mad Hausfrau
Ganache Recipe from Java Cupcake

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

As a sweet THANK YOU to our readers for being so great and because macaron and all things fashion are just to sweet not to giveaway, Rachel & I have put together this sweet giveaway for you!

One lucky reader will win:

Macaron Bakery tea towel by H&M (retail $5)
Treats tea towel by Home Goods (retail $5)
Macaron lip balm in ‘Lychee flower’ by MOR Cosmetics (retail $10)
1 set of 48 Capacity Macarons Mat and Decorating Flower Tools (retail $13)
Gourmet French Macarons: Over 75 Unique Flavors and Festive Shapes (CD Included) by Mindy Cone (retail $20)
Pave link bracelet by J.Crew (retail $125)

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

Mindy Cone, the author of Gourmet French Macarons & blogger at Creative Juice, will personally send you a copy of her new book!  This book is so amazing!  It’s full of easy to follow recipes and has a CD included that has a template for each macaron in her book.  This is probably one of my most favorite new cookbooks of 2013!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

I have had my eye on this J. Crew pave link bracelet since I saw Rachel wearing it once when she came to my house to get some cupcakes.  I fell in love.  It really was one of the things that inspired me to want to do a collaborative post with her!  Her style and love of fashion has truly inspired me to invest more time and effort into making myself feel better… both inside and out.   My hope is that wearing this bracelet will do the same for you!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

Rachel is a lover of every thing make up.  So when she told me she found macaron lip balm I knew that this giveaway was going to be super special!  I opened up and took a quick sniff of this lip balm and oh my gosh it smells so good!

Mini Mocha Macarons & a Giveaway | JavaCupcake.com

We really hope that you’ve enjoyed our collaboration post as much as we enjoyed putting it together!  To win all of these great prizes, simply fill out the Rafflecopter widget below!

Contest ends Feb. 14, 2014 at 11:59 PST.  One winner will be chosen by random on Feb. 15, 2014 and will have 24 hours to respond to an email from Betsy.  A new winner will be chosen if there is no response.

Contest is open to those with USA mailing addresses and Europe addresses only.

Good luck!

a Rafflecopter giveaway

 

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies

Peppermint Chocolate Cookies

Yield: 3-4 dozen cookies
Prep Time: 2 hours
Cook Time: 11 minutes
Total Time: 2 hours 11 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup dark chocolate cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped

Instructions

  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to 1/8" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.

Notes

Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!

Daily-Photo-Collage-day-12

The Only Chocolate Cupcake Recipe You’ll Ever Need!

Your search is over.  You don’t have to look on Pinterest or Google anymore… because yes, you’ve finally found it.  The only chocolate cupcake recipe you’ll ever need!

The Only Chocolate Cupcake Recipe You'll Ever Need! by JavaCupcake.com

You might be thinking that is an awfully bold statement.  But let me assure you… this recipe isn’t all talk… it’s ALL FLAVOR!  Rich chocolate cake highlighted by the subtle undertones of espresso topped with the lightest, fluffiest chocolate buttercream you’ll ever taste.

You’ll  never need another chocolate cake recipe ever again… because trust me… this one is not only simple to make, but out of this world delicious!

i-love-lucy

If you can’t take my word for it… ask Lucy.  She helped decorate these cupcakes and she loved them! (PS… Her Mommy and baby sister loved them too!)

Enjoy!

The Only Chocolate Cupcake Recipe You'll Ever Need! by JavaCupcake.com

The Only Chocolate Cupcake Recipe You’ll Ever Need!

The Only Chocolate Cupcake Recipe You’ll Ever Need!

Yield: 1 dozen cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Chocolate Cupcakes

  • 1/2 cup unsalted butter
  • 3/4 cup brewed coffee
  • 1/2 Tbsp espresso powder
  • 1 tsp vanilla
  • 1/4 cup + 2 Tbsp cup dark chocolate cocoa powder
  • 1/3 cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Whipped Chocolate Buttercream

  • 3/4 cup unsalted butter, room temperature
  • 1/4 cup dark chocolate cocoa powder
  • 1lb powdered sugar
  • 1 tsp vanilla
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • rainbow nonpareils- for garnish

Instructions

Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners 3/4 full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Whipped Chocolate Buttercream.

  1. In the bowl of your stand mixer, whip the butter until smooth.
  2. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  3. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  4. Mix in the vanilla extract and heavy whipping cream and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds.
  5. Beat on high for 2-3 minutes, scrape the sides of the bowl and beat again for 1 more minute.

Assembly

  1. Using a Wilton 1M tip on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Top with rainbow nonpareils for garnish.

Dark Chocolate Banana Cupcakes

I’m super excited to share these Dark Chocolate Banana Cupcakes with you today!  Why, you may be asking?? Well… it’s because these cupcakes are a part of a guest post I wrote for Christi at Love from the Oven.

Dark Chocolate Banana Cupcakes by JavaCupcake.com

These cupcakes are a dark chocolate cake with banana chunks running through the cake… making it so moist.  The frosting is a dark chocolate frosting and instead of milk or cream, I use banana to moisten it.

Chocolate + Banana = YUM!

Make sure you check out the recipe and my entire guest post over at Love From the Oven!  Oh… and while you’re there, make sure to check out all the rest of the amazing treats that Christi comes up with!  She’s one of my biggest inspirations when it comes to blogging!

Loaded Dark Chocolate Peanut Butter Cookies

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

There’s no real reason for making these cookies.  No special occasion.  No person to gift them to.  Really, I just wanted to eat them.

I first saw the recipe for Chocolate Peanut Butter Cup Cookies at Mom on Time Out and had the tab with the recipe pulled up on it since  they were posted a week ago.  Drooling.  I mean seriously… peanut butter, chocolate and Reese’s.  Yes, please!

So yeah… I guess you could say that my drooling was the reason for these cookies.  My family didn’t appreciate my constant salivation…. or having to pass me a tissue every five minutes.

I didn’t have the same mini peanut butter cups that the Mom on Time Out recipe called for… but I did have a bag of Reese’s that were slightly larger.  So… I made due.  Oh… and I added peanut butter chips and espresso and used dark chocolate.

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

Yeah… you read that right.  ALL that went into these cookies.  Now you see why they’re called Loaded Dark Chocolate Peanut Butter Cookies.

Enjoy!

PS… these only lasted one day before my family ate them all.  One day.  (I may or may not have eaten 1/2 of them myself.)  Next time… I double this recipe!

Loaded Chocolate Peanut Butter Cookies

Yield: 2 1/2 dozen cookies
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup dark brown sugar, lightly packed
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup creamy peanut butter (I used JIF)
  • 1 tsp vanilla
  • 1 egg, room temperature
  • 3 Tbsp warm water
  • 1/2 cup peanut butter chips
  • peanut butter chips, for garnish (optional)
  • 1 8oz bag of Reese's Peanut Butter Cups Unwrapped Mini Cups

Instructions

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. In a bowl, whisk together the flour, cocoa, baking soda, espresso powder and salt. Set aside.
  3. In the bowl of your stand mixer, combine the brown and white sugars. Add the peanut butter and butter and beat on high until smooth. Scrape the sides of the bowl and beat again.
  4. Add the egg and vanilla and mix until combined on medium. Turn mixer to high and beat for 1 minute.
  5. Mix in the water.
  6. In three parts, add the flour mixture. Mix on medium until the dough comes together. NOTE: It will be thick!
  7. Fold in the peanut butter chips.
  8. Roll tablespoon size balls of dough in your hand. Press a mini Reese's cup in the center of each ball and press the dough around it.
  9. Place the dough ball on the cookie sheet and gently press it so it slightly flattens out. Press a few extra peanut butter chips on top if necessary. (This makes the cookies look pretty!)
  10. Bake for 7-8 minutes.
  11. Cool on the pan for 1 minute before removing to a wire rack to cool completely.

 

Almost as good as Mom’s –
Double Chocolate Layer Cake

Rich and decadent, this double chocolate layer cake is the ultimate in chocolate desserts! Almost as good as Mom's - Double Chocolate Layer Cake by JavaCupcake.com

When I want to bake but I’m not quite sure what to make I usually tend to make something that I’m craving.  Today – chocolate cake.  I am IN LOVE with my chocolate cake recipe.   It’s decadent, rich – but light and moist.  All things I love in a great cake!

I am pairing my favorite chocolate cake with a creamy whipped dark chocolate buttercream.  It’s a very simple recipe, but it’s so stinkin’ delicious that I’m pretty certain I may consume half the cake myself!

Mostly though, I love this cake because of the memories it brings me.  Growing up, I would request a chocolate cake with chocolate frosting every year for my birthday.  My mom, without fail, would make it for me… from scratch and with love every time.   Our birthdays were only 2 days apart, so we always shared a birthday cake.  I don’t know if she loved this cake as much as I did, because she never asked for anything different… or maybe she was just being a good mom and letting me have what I wanted.  Either way… nothing could ever beat her chocolate cake.  Not even this recipe.

My mom passed away a few years ago… but, every time I make a chocolate cake with chocolate frosting I am reminded of her and how we shared this cake on our birthdays.

Enjoy!

Almost as good as Mom's - Double Chocolate Layer Cake by JavaCupcake.com

Double Chocolate Layer Cake

Double Chocolate Layer Cake

Yield: 1 2-layer 9-inch cake
Cook Time: 25 minutes
Total Time: 25 minutes

Rich and decadent, this double chocolate layer cake is the ultimate in chocolate desserts!

Ingredients

Chocolate Cake

  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Whipped Chocolate Frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 3/4 cup dark chocolate cocoa powder (I used Hershey's)
  • 5 1/2 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup + 3-4 Tbsp heavy whipping cream
  • chocolate shavings (garnish)

Instructions

Dark Chocolate Cake

  1. Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2 9-inch cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the 2 prepared pans. Each pan should get 3 cups of batter.
  7. Bake 26-28 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  8. Once the cakes have cooled, but are still warm, use a cake leveler to cut off the round mound on the top of the cake. Make sure both layers are the same height.

Whipped Chocolate Frosting

  1. In the bowl of your stand mixer, whip the butter until smooth.
  2. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  3. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  4. Mix in the vanilla extract and 1/4 cup of heavy whipping cream and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds.
  5. Add 3-4 Tbsp more of heavy cream until you have reached your desired consistency. Scrape the sides of the bowl and whip on high for 3-4 minutes.

Assembly

  1. Place a piece of wax paper on your rotating cake prep stand and place the flattest side of one layer on it. Spread a thick layer of frosting on the top of this layer of cake.
  2. Place the second layer, flat side UP, on top of the frosting.
  3. Crumb coat the entire cake. (A crumb coat is a very thin layer of frosting that seals in the crumbs.) Place cake in the freezer for about 10 minutes.
  4. Spread a 1/2 inch layer of frosting on the top and side of the cake. Using an offset spatula, smooth out the sides.
  5. Spread an even layer of chocolate shavings on the top of the cake. Place cake back in freezer for 10-15 minutes.
  6. Gently slide the cake off the wax paper and place it onto your cake stand.
  7. Press remaining chocolate shavings onto the bottom edge of the cake closets to the cake stand.
  8. Serve with a giant glass of milk and a big scoop of vanilla ice cream!
https://www.viva-awa.com/






www.sexxxotoy.com