The Blog is Moving

Before I started Sweets to Savor I already had another (mostly savory foods) blog. At the time I thought it would be a good idea to separate the sweet from the savory. I’m not really sure why I felt that why, because all that happened was that I pretty much abandoned my old blog, and barely posted in my new blog. Each one was too focused on one type of thing, and it turns out that I don’t like that very much. Which is why I decided to re-combine the two under a new name, Life Tastes Good. I’m hoping to post more often, about food and hopefullysome other stuff, too. I hope that you will follow me over there and let me know what you think. (All the posts from this blog and from my savory foods blog were moved to the new blog.)

If you have an email subscription to Sweets to Savor, you will need to resubscribe at the new blog.

Check it out here: Life Tastes Good

Thank you!

-Faygie 

 

 

 

Vegan Chocolate Cupcakes with Mocha American-Style Buttercream

Last week my husband asked if I could please bake something for a good friend of his. I immediately jumped at the chance to do some baking… and then I remembered that I was out of eggs. Oops. But then I remembered that Rosie over at Sweetapolita  recently made some vegan chocolate cupcakes, based on a recipe from a cookbook that I already own. And if Rosie says they are good, then I know they are good. Perfect! I decided I’d give those a try, and pair it with a mocha American-style buttercream from the same book (no eggs = no Swiss meringue buttercream either).

The cupcakes turned out great – very chocolatey and moist. (I did find them just a little bit crumbly – I ate it on a plate, with a spoon – but I assume that is because there are no eggs to give it structure.) I would not hesitate to make these again.

I did make the frosting with margarine and soy milk, keeping these completely vegan, and it was really yummy. However, I’d imagine that if made with butter they’d be even more delicious!

Vegan Chocolate Cake (or Cupcakes)

2 cups (275 g) all-purpose flour

3/4 cup (100 g) natural cocoa powder (NOT Dutch processed) (I used plain old Hershey’s)

2 teaspoons baking soda

1 teaspoon baking powder

Pinch of salt

1 3/4 cups (450 ml) soy milk

2 teaspoons red wine vinegar

1 2/3 cups (320 g) superfine sugar

1 1/4 cups (320 ml) sunflower oil (I used grape seed oil)

2 tablespoons pure vanilla extract

1. Preheat oven to 315°F. Grease a 9-inch round cake pan and line with parchment or line 2 12-cup muffin tins with cupcake liners.

2. Put the flour, cocoa powder, baking powder and salt in a large mixing bowl. Sift twice.

3. In a separate bowl, whisk together the soy milk, vinegar, sugar, oil and vanilla extract. Pour into the flour mixture and stir until well combined.

4. For a 9-inch cake: Spoon the mixture into the prepared cake pan and bake in the preheated oven for 40-55 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sink. Bake for an additional 5-10 minutes if necessary. For cupcakes: Divide batter evenly between the muffin liners, filling each cup no more than 2/3 full. Bake for about 20 minutes (start checking at around 18 minutes; mine took about 22 minutes), until a toothpick inserted into the cupcake come out with almost no crumbs attached.

5. Remove from the oven and let cool in the pan for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the pan (or carefully remove the cupcakes from the muffin tin). Transfer to a wire rack to cool.

*Adapted from Tea with Bea: Recipes from Bea’s of Bloomsbury, by Bea Vo

Mocha American-Style Buttercream

3 sticks (350 g) unsalted butter, softened and cut into chunks

7 cups (780 g) confectioners’ sugar

2-3 tablespoons (30-50 ml) milk

1 tablespoon pure vanilla extract

2 tablespoons espresso powder

3 tablespoons cocoa powder

Using an electric mixer with paddle or beater attachment, beat the butter and sugar until the mixture is lightened in color and fluffy in texture. Beat in the milk, vanilla extract, espresso powder and cocoa powder (I dissolved the espresso powder in the milk before adding to the frosting).

*Adapted from Tea with Bea: Recipes from Bea’s of Bloomsbury, by Bea Vo

Another Birthday, A Whole Lotta Chocolate

A week after we celebrated Tova’s 1st birthday we celebrated Ella’s 9th birthday. I let Ella look through my baking cookbooks and decide what cake she wanted me to bake for her birthday. Her choice? The Mississippi Mud Pie (B)/Muddy Mississippi Cake from Baked Explorations: Classic American Desserts Reinvented.

This version of the classic Mississippi Mud Pie layers a flourless chocolate cake with chocolate pudding and whipped cream, all inside a chocolate cookie crust. I knew this cake would be very time-consuming to make (which it was) and very rich (which it was), but the birthday girl gets what the birthday girl wants!

Because there are so many steps, including time in the fridge, I started this cake two days before serving it. I made the cookie crust and the cake one day and then covered it well and put it in the fridge. The next evening I made the pudding and let that sit in the fridge overnight. About an hour or so before I wanted to serve the cake I spread the pudding over the chocolate cake, and put it back in the fridge while I whipped the cream. Then I just had to spread the cream over the whole thing, sprinkle in some gold stars and disco dust, and serve!

Like I said, this cake was really rich, but it was so, so good! And each of the components would be fantastic on their own, too.

(Note: After the flourless chocolate cake cools, the sides end up being a lot higher than the middle of the cake. I removed the higher parts in order to flatten out the cake to an even thickness.)

Mississippi Mud Pie (B), AKA Muddy Mississippi Cake

For the Chocolate Cookie Crust:

16 ounces chocolate sandwich cookies, such as Oreos, crushed

5 tablespoons unsalted butter, melted

For the Flourless Chocolate Cake:

4 tablespoons (1/2 stick) unsalted butter

6 ounces good-quality dark chocolate (60 to 70%), chopped (I used 72%)

2 tablespoons plus 1 teaspoon instant espresso powder

1/4 cup strong coffee, at room temperature

1/4 teaspoon salt

1 tablespoon pure vanilla extract

6 large eggs, separated, at room temperature

1 cup granulated sugar, divided

For the chocolate Pudding:

3/4 cup granulated sugar

1/2 cup dark unsweetened cocoa powder (I used Cacao Barry Extra Brute)

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 1/2 cups whole milk

3 tablespoons unsalted butter

2 teaspoons pure vanilla extract

3 ounces good-quality dark chocolate (60 to 70%) (I used 72%)

For the Whipped Cream:

1 1/4 cups heavy cream

2 tablespoons granulated sugar

To Make the Chocolate Cookie Crust:

1. Preheat the oven to 300°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line the pan with parchment paper and lightly spray the parchment and sides of the pan.

2. In a food processor, grind the cookies to a very fine crumb. you should have about 3 1/2 cups. Put the crumbs in a small bowl. Pour the melted butter over them and mix with a rubber spatula until well combined.

3. Turn the crumb mixture into the prepared pan and press it into the bottom and up the sides, leaving about 1/2 inch between the top of the crust and the top of the pan. Use the back of a large spoon to get an even layer of crust. Place the pan in the freezer and let the crust set for about 10 minutes.

4. Bake the crust in the oven until it is dry to the touch, about 10 minutes. Transfer the pan to a wire rack and let cool.

To Make the Flourless Chocolate Cake:

1. Preheat the oven to 350°F.

2. Using a double boiler or microwave, melt the butter and chocolate together. Set aside to cool.

3. In a small bowl, whisk together the espresso powder, coffee, salt, and vanilla. Set aside.

4. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks with 1/2 cup sugar until the mixture is light and has almost doubled in volume, about 5 minutes. Add the chocolate mixture and beat until just combined. Scrape down the sides of the bowl and mix on low speed for 5 seconds. Add the coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.

5. In a clean bowl fitted with the whisk attachment (or in a non-plastic bowl, using a whisk or hand mixer), beat the egg whites until foamy. Gradually increase the speed to high and add the remaining 1/2 cup sugar, beating until soft peaks form.

6. Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold in the egg whites. After about 30 seconds of folding, add the remaining egg whites and continue folding until they are almost completely combined. Do not rush the folding process, work gently, and take care not to overmix. Pour the batter into the cooled cookie crust and bake for 38 to 42 minutes, until the cake is set but still jiggles slightly. It might not appear to be completely cooked. Transfer it to a wire rack and cool completely. As it cools, the cake will deflate in the center and look sunken. Tightly wrap and refrigerate the cake for at least 3 hours or overnight.

To Make the Chocolate Pudding:

1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk, whisking constantly.

2. In a saucepan over medium heat, bring the mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds, then transfer it to a medium bowl. Add the butter, vanilla, and chocolate and whisk until combined. Continue to whisk for a few more minutes to cool the mixture slightly. Let the pudding stand for 15 minutes at room temperature. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming, and chill it for at least 3 hours.

To Make the Whipped Cream:

Pour the cream into a chilled metal bowl and beat with a chilled whisk for about 1 minute or until soft peaks form. Sprinkle the sugar on the cream and continue whisking vigorously until stiff peaks form.

To Assemble the Cake:

Stir the pudding to loosen it, then pour it on top of the cake, making sure to stay inside the cookie-crust border. Use an offset spatula to spread the pudding into an even layer. Return the cake to the refrigerator for at least 30 minutes while you prepare the whipped cream topping. Spread the whipped cream across the pudding layer, all the way out to the sides, unmold the cake, and serve it immediately.

The cake can be kept, covered, in the refrigerator for up to 2 days.

*Adapted from Baked Explorations: Classic American Desserts Reinvented, matt Lewis & Renato Poliafito

Pink, Gold and Chocolate: Tova’s 1st Birthday Cake

I’ve known for many, many months what kind of cake I wanted to make for Tova’s first birthday – a small chocolate layer cake with pink vanilla frosting, and a big gold gum paste flower on top. Nevermind that I’d never used gum paste before in my life. I was determined to figure out how to make the picture in my mind a reality! After countless internet searches for information and instructions I went for it, and on my third try I ended up with a flower I was truly happy with:

As for the cake: I used Miette’s Double Chocolate Cake for the cake layers. This is quite possible the lengthiest chocolate cake recipe ever — at least that I’ve ever made! But it was also the fudgiest and most delicious chocolate cake I’ve ever made, so it was definitely worth it! Plus, the recipe makes enough for 2 (6-inch, 3-layer) cakes, so I have an extra one in the freezer to use another time. For the frosting I used one of my favorites — Sweetapolita’s Whipped Vanilla Bean Frosting, dyed a lovely pink color.

All in all, the cake was fabulous, and a perfect way to celebrate my youngest daughter’s 1st birthday.

Double Chocolate Cake

1 1/2 cups (7 1/2 ounces) all-purpose flour

1 1/4 cups (4 1/2 ounces) natural unsweetened cocoa powder (NOT Dutch processed)

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

3/4 teaspoon kosher salt

2 ounces 70% cacao chocolate, coarsely chopped (I used 72%)

1 cup boiling water

1 cup buttermilk

1/2 teaspoon pure vanilla extract

2 large eggs, at room temperature

1/2 cup vegetable oil

2 1/4 cups (16 ounces) granulated sugar

1. Liberally butter two 6″x3″ regular or contour cake pans and dust with sifted cocoa powder. Tap out the excess cocoa.

2. Preheat the oven to 350°F.

3. Sift together the flour, cocoa powder, baking soda, baking powder, and salt into a bowl and set aside.

4.Put the chocolate in a heatproof bowl and pour the boiling water over it. Whisk until the chocolate is melted. Let the mixture cool for 15 minutes.

5. In a separate bowl, whisk together the buttermilk and vanilla. Set aside.

6. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. reduce the speed to low and slowly pour in the oil, whisking until combined, about 30 seconds. Raise the speed to medium and whisk until fully incorporated, about 30 seconds longer.

7. Reduce the speed to low and slowly pour in the cooled chocolate mixture into the egg mixture. Slowly pour in the buttermilk and vanilla mixture. Add the sugar ans whisk until the batter is smooth and liquid, about 2 minutes.

8. Stop the mixer. Remove the bowl and add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand. The batter may still look a little lumpy, but stop mixing.

9. Pour the batter through a medium-mesh sieve into a large measuring cup or bowl to remove any lumps. Press against the solids in the sieve with a rubber spatula to push through as much batter as possible, then discard the lumps. Divide the batter between the prepared pans. Bake until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean, 45 to 50 minutes.

10. Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cooled enough to handle but still warm to the touch, invert the cakes onto the racks and remove the pans. Let cool for about 20 minutes longer. Wrap the cakes tightly in plastic wrap and refrigerate to ensure the interiors are completely cooled before cutting/icing, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic and store in the freezer for up to 2 months.

Makes 2 6-inch cakes

*Adapted from Miette

Chocolate Wafer Cookies

Crisp, buttery, and very chocolatey, these wafer cookies are delicious and versatile. They can be used as a base for other desserts – ground up for a chocolate pie crust, sandwiched with buttercream for an Oreo-type cookie or with your favorite flavor of ice cream for an ice cream sandwich – or you can do what I did, and just eat them plain.

(Note: The only thing I did differently was to roll the dough out in between pieces of parchment paper instead of on a floured surface. I prefer to do that to avoid adding too much flour and ending up with tough cookies.)

1 3/4 cups (9 ounces) all-purpose flour

1/2 cup plus 2 tablespoons (2 ounces) Brut or natural unsweetened cocoa powder (I used Cacao Barry Extra Brute)

1/4 teaspoon kosher salt

1 cup (8 ounces) unsalted butter, at room temperature

1/2 cup (3 1/2 ounces) granulated sugar, plus extra for sprinkling

2 tablespoons lightly packed light brown sugar

3 tablespoons honey

1. Sift together the flour, cocoa powder, and salt into a bowl. Set aside.

2. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter,, granulated and brown sugars, and honey and beat until fluffy, about 4 minutes.

3. Add the dry ingredients to the butter mixture in three additions, beating just until combined after each. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or for up to 2 days. You can also freeze the dough for up to 2 months.

4. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

5. Unwrap the dough. On a lightly floured work surface, roll out the dough to about 1/4-inch thick. Using a 3 1/4-inch round cookie cutter with a scalloped edge, cut out the chocolate wafers (This works best with really chilled dough, so if your dough softened too much while rolling it out, put the rolled out dough into the fridge for about 15 minutes to chill). Arrange on the prepared baking sheet, placing the cookies about 1/2 inch apart. Sprinkle each cookie with granulated sugar. Bake until firm, 12 to 15 minutes. Transfer to a wire rack to cool completely. (They should snap crisply when cooled.)

6. Gather up the dough scraps, reroll, and cut out to make more cookies. Bake as directed and let cool. Store in an airtight container for up to 2 weeks.

Makes about 24 cookies

*Adapted from Miette, by Meg Ray