Happy Birthday, Caitlin!

Last week was Caitlin's Birthday! I wanted to make her a birthday cake that resembled the Hungarian Chocolate Cake that she made me for my birthday (which was delicious!) and that her family makes for all their birthdays, but all I knew about it was that it was a chocolate cake and that it had fresh coffee in it. So I went on a search for recipes and found the perfect one! A chocolate cake, made with fresh coffee (but I used espresso), raspberry filling and chocolate ganache frosting! Perfect.

Double Chocolate Layer Cake with Raspberry Filling
Adapted from Smitten Kitchen

Ingredients:
For Cake:
3 Ounces fine-quality semisweet chocolate
1 1/2 Cups hot brewed coffee or espresso
3 Cups sugar
2 1/2 Cups all-purpose flour
1 1/2 Cups unsweetened cocoa powder
2 Teaspoons baking soda
3/4 Teaspoon baking powder
1 1/4 Teaspoons salt
3 Large eggs
3/4 Cup vegetable oil
1 1/2 Cups well-shaken buttermilk
3/4 Teaspoon vanilla
For Ganache Frosting:
1 pound fine-quality semisweet chocolate
1 Cup heavy cream
2 Tablespoons sugar
2 Tablespoons light corn syrup
1/2 Stick (1/4 cup) unsalted butter
For Raspberry Filling:
10-ounce bag frozen raspberries, thawed
1/4 cup sugar
1 tablespoons cornstarch
For an added touch to the filling:
Fresh raspberries

Directions:
Preheat the oven to 300 degrees and grease 2 10x2 inch round pans. Line the bottoms with rounds of wax paper and grease the paper.
Finely chop the chocolate and combine with the hot coffee or espresso. Let the mixture stand. Stir occasionally until the chocolate is melted and the mixture is smooth.
In a large bowl. Mix together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another large bowl, beat the eggs with an electric mixer until they are thickened slightly (about 3-5 minutes). Slowly add oil, buttermilk, vanilla and melted chocolate mixture to the eggs, beating until combined. Add the sugar mixture and beat until combined.
Divide the batter between the pans and bake about 1 hour, until a tester can be inserted in the center and come out clean.
Cool the layers completely on a rack. Since I was making this in secret so that Caitlin didn't know, I did not have enough time to let them cool completely and this made frosting very difficult...as you can see from the picture, it does not come out too pretty if you don't let the cake cool. You've been warned! If the layers come out a funny shape at all, you can shape them with a knife.
While the cake is baking, make the frosting and the raspberry filling. To make the frosting, finely chop the chocolate. In a saucepan, bring the cream, sugar and corn syrup to a boil over medium low heat. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Cut the butter into pieces and add to the frosting, still whisking till smooth.
Let the frosting cool in the fridge, stirring occasionally. This will take a while but the cake layers and the frosting should be cool around the same time. If you want to speed up the process, place it in the freezer.
To make the raspberry filling, place the raspberries in a saucepan on medium heat to thaw them. Once they're thawed, mash them with a wooden spoon. Add the sugar and cornstarch and stir until it boils and thickens. Let it cool completely.
To assemble the cake, place the bottom layer on the serving place. Frost the top of the layer with the ganache. Then, spread on a layer of the raspberry filling. Top with the fresh raspberries. Place the second layer on top. Frost the sides and the top and garnish with extra raspberry filling, if desired.

I really wish I had time to make this prettier for Caitlin's birthday, but at least it still tasted good! Hopefully, yours turns out prettier than mine. Remember to let the cakes cool completely! You'll thank me. Otherwise, the frosting will melt and be completely unworkable as you're trying to frost.
I absolutely loved this cake. Caitlin says she's picky about cakes but she claims she loved this one (maybe she's just being nice). If you're looking for a delicious chocolate cake, this is the one to make!

And You Thought The Cupcake Craze Was Over

Yes, I went back. Are you surprised? My previous post about Let Them Eat Cake was certainly not my last.

Let Them Eat Cake
423 L Street - Suite B
Davis, CA 95616
530-750-CAKE

Amy-Winehouse: "Boozy orange cake with a beehive of dark chocolate-orange buttercream." Chocolate and orange! So delicious. This wasn't the best flavor I've had from there, but it was tasty. Seriously Aggies, go check this place out!

Midterm Therapy

Okay, I don’t even know where to begin with this one. Last week, I had four midterms! One in every class that I’m taking. So needless to say, I needed a relaxing and enjoyable weekend. I decided to make this recipe that I’ve been dying to make and it was definitely the perfect reward for a long week. What could be better than homemade Bittersweet Chocolate Pudding when your brain has been reduced to mush?

Bittersweet Chocolate Pudding
Adapted from Elizabeth's Edible; originally from Cottage Living

Ingredients:
For the Pudding:
4 Egg yolks
1/2 Cup sugar
1/8 Teaspoon salt
1 Cup milk
1 Cups whipping cream
9 Ounces (2 cups) Chopped Ghirardelli bittersweet chocolate
For the Whipped Cream:
1/2 Cup additional whipping cream
2 Teaspoons powdered sugar
1/4 Teaspoon vanilla extract

Directions:
Whisk together the first 3 ingredients until smooth.
Combine the milk and 1 cup of the cream in a pan over medium heat, until hot. Slowly pour this into the egg mixture while whisking continuously.
Return this mixture to the sauce pan and cook over medium-low heat. Stir constantly until the mixture thickens and it coasts the spatula.
Remove the saucepan from the heat and add the chocolate. Let stand for 10 minutes and then whisk until the chocolate has melted and the mixture is smooth
Transfer the mixture to a bowl and cover with plastic wrap. Have the plastic wrap directly cover the surface of the mixture. Refrigerate until it has cooled and set. This will take at least 3 hours.
Right before you’re ready to serve the pudding, combine the remaining 1/2 cup of cream, sugar and vanilla in a bowl. Beat at a high speed with an electric mixture until it begins to stiffen. Dollop a spoonful over each serving of pudding.

So smooth! So rich! So simple! I can never eat already-prepared pudding after eating this. I’ve always been on the pudding side of the pudding v. jello debate and I am positive that one taste of this pudding will bring anyone over to my side. I had to control myself to not eat it all by myself—in one sitting!

My Method of Procrastination

My roommate, Caitlin, introduced me to this recipe. It calls for raisins, but why would I do that if I could use chocolate chips instead? Chocolate chips definitely trump raisins. Oatmeal chocolate chip cookies are my favorite but I’ve never come across such a great recipe. They’re nice and thick and chewy and with good quality chocolate chips, I would devour a dozen in a few minutes…despite my lack of a big sweet tooth. It’s very easy and a great way to procrastinate studying.

My Favorite Oatmeal Chocolate Chip Cookies
Adapted from Smitten Kitchen

Ingredients:
1/2 Cup butter, softened
2/3 Cup dark brown sugar, packed
1 Egg
1/2 Teaspoon vanilla extract
3/4 Cup all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon ground cinnamon
1/4 Teaspoon salt
1 1/2 Cups rolled oats
10-12 Ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips

Directions:
Preheat the oven to 350 degrees.
Cream together the butter, brown sugar, egg and vanilla.
In another bowl, combine the flour, baking soda, cinnamon and salt. Stir the dry ingredients into the wet ones. Add the oats and chocolate chips.
Chill the dough in the freezer until it is hard (about 20 minutes). Don’t skip this step! They come out with a much better texture if you freeze the dough first.
Scoop the chilled dough onto a greased cookie sheet, two inches apart from each other.
Bake the cookies for 10 to 12 minutes, until they are Golden on the edges but not the top.
Let them sit on the baking sheet for 5 minutes and then transfer them to a cooling rack.

If you like oatmeal cookies, you should definitely try these. The brown sugar, cinnamon and bittersweet chocolate chips really compliment each other. Of course, if you like other toppings like raisins, walnuts, craisins, or white chocolate chips, go for it! You will definitely be pleased.