Wellesley Chocolate Fudge Cake

I bake a lot of cakes and chocolate happens to be a particular favorite, go figure. Although I have quite a few in my repertoire there are several that I go back to again and again and again and this cake is one of them. 

What I love about it is that it is:

A. It's chocolate

B. It has a  fabulous chocolate fudge icing. 

C. Is moist and stays that way for days.

D. And it mails well, yes I have mailed this cake to several friends and it always arrives in one piece and is still fresh!

This recipe is one that I found while perusing Pinterest. What did we ever do without Pinterest by the way? The recipe is from Sifting Focus, it is a little long but worth it.

Wellesley Fudge Cake 

Cake

21/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup hot water

1/2 cup dutch processed cocoa powder

2 sticks of butter cut into 16 pieces, softened

2 eggs

2 cups sugar

1 cup buttermilk, room temperature

2 teaspoons vanilla extract

Frosting:

31/2 cups powdered sugar

1/2 cup of cocoa powder

1/2 stick of butter cut in half and softened

11/2 cup packed light brown sugar

1/2 teaspoon salt

1 cup half and half

4 oz. bittersweet chocolate, chopped

1 teaspoon vanilla extract

Cake: Place oven rack in the middle position and preheat oven to 350. Prepare two 8" square pans with cooking spray and line with parchment paper. 

Whisk flour, baking soda, and salt in a bowl. In a small bowl, whisk the cocoa powder and the hot water until smooth. In a stand mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time and mix until incorporated. Add flour mixture in 3 additions, alternating with the buttermilk. Mix until combined. Reduce speed and slowly add the cocoa/water mixture and the vanilla, until incorporated.

Divide the batter evenly between the 2 pans. Bake about 25-30 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool the cake in the pan for 15 minutes, then turn out to cool on a rack. 

Frosting:

Sift together the powdered sugar and the cocoa. Set aside. Heat 4 tablespoons butter, brown sugar, salt, and 1/2 cup of half and half in a large saucepan over medium-low heat, stirring occasionally until bubbles occur around the edges. About 4-8 minutes. Reduce heat to low and simmer, stirring frequently until the mixture thickens and turns golden brown about 8-10 minutes. Transfer the mixture to a large bowl and add 4 pieces of butter, stir well then add the remaining half and half with the other ingredients. Add the chopped chocolate and vanilla, then stir until smooth. Slowly whisk in the cocoa/powder sugar until incorporated. Cool to room temperature, stirring occasionally. Then refrigerate for 30-40 minutes until frosting reaches desired consistency.

Assembly:

Place 1 layer of cake on a platter, spread a cup of frosting over the surface. Add second layer and the frost the rest of the cake. Can be stored at room temperature or in the refrigerator. Serve and enjoy. 

What do you think? Doesn't this cake look fabulous? I hope you enjoy it!

Linking to:
Refresh Restyle
Savvy Southern Style
Dixie Delights

Connie's PMS Brownies

A few weeks ago I shared a recipe from Extreme Brownies my new favorite cookbook. I have been going from cover to cover baking each and every recipe. These "PMS" brownies are another rich, chewy, chocolaty brownie that I have made and shared several times now, they are quite popular in my house and will be in yours too I believe. 

Connie’s “PMS” Brownie

3 sticks unsalted butter

2 cups,60% bittersweet chocolate chips

6 large eggs, at room temperature

3 cups sugar

1 teaspoon salt

1 tablespoon pure vanilla extract

1 1/4 cups cake flour

1 cup and 2 tablespoons  Dutch-processed unsweetened 

     cocoa powder

Adjust the rack to the middle level of the oven and preheat to 350 F.  Prepare a 9 x 13 inch  baking pan with heavy duty aluminum foil, spray foil with cooking spray or grease with vegetable shortening

Cut the butter into 1- inch chunks. In a small, heavy saucepan, melt the butter pieces over low heat; add the chocolate chips. Stir with a small whisk until combined and the chocolate is melted and smooth. Turn off the heat but leave the saucepan on the burner until ready to use.

Using a whisk, lightly beat the eggs in a large mixing bowl. Place the sugar and salt in a separate small mixing bowl, then whisk into eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined, whisk in the vanilla.

Place the flour and cocoa powder in a small mixing bowl; whisk to combine. Sift through a strainer directly into the batter; stir into mixture with a spatula until just combined. Pour the batter into the prepared pan and spread evenly.  Bake for 34 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 or 8 hours, or overnight. 

Remove brownies from the pan then peel off and discard the foil. Place the slab of brownies on a cutting board. Cut brownies with a sharp knife that as been heated in hot water. Enjoy!

Linking to:
Wow US Wednesdays Savvy Southern Style
Katherine's Corner Thursday
Refresh Restyle (Monday)
Dixie Delights
Cedar Hill Farmhouse

Goodbye Summer Hello Fall

Hello Fall!

Beatty's Chocolate Cake by Ina Garten

I am a huge fan of the Barefoot Contessa otherwise known as Ina Garten and in fact bake from her books a lot.  I have scrolled through the pages often and have seen a fabulous chocolate cake with shiny chocolate that looks delectable but for whatever reason have never made it, until today! And I am so happy that I did because this cake is light, moist, sweet, and has a rich chocolate flavor.

Beatty's Chocolate Cake

13/4 cups flour

2 cups sugar

3/4 cup cocoa powder

2teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup butter milk

1/2 cup vegetable oil

2 eggs at room temperature

1 teaspoon vanilla extract

1 cup freshly brewed hot coffee

Preheat oven to 350. Prepare two 8 inch round baking pans, line the bottoms with parchment paper, then spray with baking spray or butter and flour.

Sift the flour, sugar, cocoa, baking soda, powder and salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.

In a separate bowl add eggs, oil, buttermilk, and vanilla, mix to combine. With the mixer on low speed slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee until just combined, scraping the bottom of the bowl with a spatula.

Pour batter into prepared pans and bake for 30 to 40 minutes or until a cake tester comes out clean. Cool in the pans for 30 minutes, the. Turn out onto wore rack, remove parchment and cool completely.

Chocolate Frosting

6 ounces semisweet chocolate, Not chocolate chips

2 sticks of unsalted  butter, softened

1 large egg yolk at room temperature

1 teaspoon pure vanilla extract

11/4 sifted powdered sugar

1 tablespoon instant coffee dissolved in 2 teaspoons hot water

Chop the chocolate and place in a bowl over simmering water. Stir until just melted the set aside to cool to rom temperature.

In bowl of electric mixer fitted with paddle attachment beat the butter until fluffy, about 3 minutes. Add the eg yolk and the vanilla and beat an additional 3 minutes. Turntable he mixer on low and add the powdered sugar then beat at medium speed until smooth and creamy. Turn mixer to low speed and add the coffee and the melted chocolate, mix until just blended. Don't whip. Spared the frosting on the cooled cake.

Note: The egg yolk makes the frosting shiny, you can omit it and just whip the frosting a bit more. Also, I used 2 9" square pans although the recipe calls for round. I cut one in half and made this cake.

I hope that you try this fabulous cake! Have a great day.

Linking to:
Rooted in Thyme
Coastal Charm
Inspiration Monday
Savvy Souther Style
Katherine's Corner-Thursday
Cedar Hill Farmhouse

Cookies and Cream Brownies

Brownies, Oreos, fluffy frosting and fudge drizzle, combine to make the most scrumptious moist, chocolaty brownies. These brownies are served at a cafe near my house and I LOVE them!

In fact I love them so much I have been known to just skip lunch and have these instead. After searching for the recipe or something similar I finally found the recipe in Extreme Brownies by Connie Weiss 

Cookies and Cream Brownies

Recipe from Connie Weiss

Brownies:

2 sticks unsalted butter

11/3 cups 60% bittersweet chocolate chips

4 large eggs

2 cups granulated sugar

1/4 tsp. salt

11/2 tsp. vanilla extract

1/4 + 1 Tablespoon cake flour

1/4 cup + 2 Tablespoons unsweetened cocoa powder

15 Oreo cookies

Fluffy White Frosting:

8 Tablespoons vegetable shorting (Crisco)

1/2 stick unsalted butter, softened

1 cup marshmallow creme (Fluff)

1 teaspoon pure vanilla extract

1 teaspoon vanilla bean paste

11/4 cups powdered sugar

Fudge Topping:

11/4 cups Oreo Mini Cookies

2 Tablespoons unsalted butter

2 tablespoons light corn syrup

1/2 cup semisweet chocolate chips

2 teaspoons very hot water

Directions:

Preheat oven to 350. Line a 9 x 13" pan with foil and spray with cooking spray. Set aside.  Cut the butter into small chances and place in a small sauce pan, melt over low heat and then add the chocolate chips, stir until smooth and chocolate is melted. 

Whisk the eggs in a large bowl, then add the sugar and whisk until fully incorporated. Gradually add in the cooled chocolate and mix well. Add the vanilla and mix.

Measure the flour and cocoa and place in a strainer or sifter and sift the mixture directly into the chocolate batter. Stir until just mixed. Do not over mix. Pour the batter into the prepared pan and place 15 large Oreos evenly on the top, press down lightly. 

Bake brownies for 28-35 minutes or until a toothpick inserted into the center comes out clean. Cool brownies to room temperature and then let sit overnight. 

Frosting:

Beat the shortening and butter in a stand mixer fitted with a paddle attachment. Mix in marshmallow cream and vanilla. Slowly mix in powdered sugar. Spread the frosting over the brownies. Then top with mini-oreos. 

Fudge Topping:

Melt the butter and corn syrup in a pan over low heat. Turn off the heat and stir in the chocolate ships, mix well then add the hot water. Drizzle the fudge topping over the frosting. Chill the finished brownies for 1 hour or until the frosting and the topping sets. Remove from pan and slice into bars. 

Linking to:

Coastal Charm
Inspiration Monday
Savvy Southern Style
Katherine's Corner-Thursday
Dixie Delights
The Dedicated House

Quadruple Chocolate Bread

As the days get shorter and darker earlier I feel myself getting ready for Fall and Winter nesting. For me that means a pile of books, more often than not cookbooks, a warm throw and a cosy fire. I love to spend my days reading and baking and frankly just getting cosy with a cup of tea and a tasty treat.

One of my favorite things to bake when it is cold out is a quick bread, simply because it is quick, easy and delicious. You can enjoy them warm from the oven, slathered in butter or the next day for breakfast or snacks. 

This chocolate quick bread is just that, quick, easy and filled with melty chocolate chips and chunks. I think it is going to fit in very nicely with my plans for this Fall and Winter. 

Quadruple Chocolate Bread

2 cups all purpose flour

1 cup sugar

3 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

1 egg, lightly beaten

11/4 cups milk

1/2 cup vegetable oil

1/3 cup white chocolate chips

1/3 cup dark chocolate chips

1/3 cup milk chocolate chips

1/3 cup 85% chocolate chunks

Preheat oven to 350. Grease a 9 x 5" loaf pan. Line the bottom with parchment or waxed paper and grease that as well. Set aside.

In a large bowl stir together flour, sugar, cocoa, baking powder and salt. Make a well in the center.

In a bowl combine the egg, milk and oil. Add the egg mixture all at once to the flour and mix until just moistened. Fold in the chocolate chips and chunks. Spoon batter into pan.

Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes then remove from pan, peel off parchment or waxed paper and cool completely.

Linking to:
Savvy Southern Style

Lunch Lady Brownies

Lately as I see the school supplies for sale I have been reminded of my own back to school days. One of my favorite things about my all girls high school was the food. Everything was made by a few lunch ladies everyday, we had hot food and cold food and fresh cookies and brownies.

I have dreamed about those brownies for many years and have searched for a recipe to replicate them. Although these are not exactly the same they are delicious!

Lunch Lady Brownies

Recipe from The Lofthouse

1 cup butter, melted

1/2 cup unsweetened cocoa powder

2 cups all purpose flour

2 cups granulated sugar

4 large eggs

4 teaspoons vanilla extract

Instructions:

Preheat oven to 350. Line a 13 x 9 baking pan with foil and spray with cooking spray. Set aside. 

In the bowl of an electric mixer, add the melted butter and cocoa powder, blend until smooth. Then add the flour and sugar and mix until combined. Then add the eggs and vanilla, mix until just combined. Do not over mix.

Pour batter into prepared pan and spread evenly. Bake for 25-25 minutes or until a toothpick inserted in the center comes out clean. Let brownies cool for 15 minutes then spread with frosting. You want the Brownies warm when you frost them.

Chocolate Frosting

1/4 cup butter, softened

1/2 cup milk

1/4 cup unsweetened cocoa powder

3 cups powdered sugar

Add all ingredients to a bowl and mix until combined and smooth. Pour over warm brownies and smooth out. Let brownies cool before slicing. 

Rich, fudge brownies with a layer of fudge frosting. The perfect combination if you ask me. And I am sure that your kids would agree a special treat for back to school!

Linking to
Savvy Southern Style