CHAPTER
• 4 •
About two years ago I saw a television special on the origins of chocolate. It was a pivotal moment. That special and the subsequent research it inspired, drove me to change the chocolate cake recipe I’d been using for years—one that had been passed to me by my Aunt Dia, the master baker! Here, in a nutshell (or more appropriately, cacao shell), is how I learned to control the chocolate flavor and create addictively intense, moist chocolate cakes:
Chocolate comes from the seeds of the tropical cacao tree. When the seeds are fermented, dried and roasted, the shell is removed and the interior nibs are collected. These cocoa nibs are then processed into chocolate liquor. (No, you can’t get drunk on chocolate liquor!) The two main components of chocolate liquor are cocoa powder and cocoa butter. Cocoa butter is the natural vegetable fat existing in chocolate liquor. Cocoa powder is made when almost all of the cocoa butter is removed from the chocolate liquor. Cocoa butter gives the cocoa powder a slick, almost wet feel.
Your average grocery store’s cocoa powder contains about 7%-9% cocoa butter. But cocoa butter brings a satisfying intensity and moisture to chocolate cake. So, as I began to better understand the role of cocoa butter, I started experimenting with a high-fat, premium powder; one with about 22%-24% cocoa butter. This higher fat cocoa powder pretty much guarantees brilliantly rich and vibrant chocolate flavor without any extra effort.
The other change to my original recipe that that television special inspired was omitting melted chocolate from the recipe. To be honest, I always thought that the melted chocolate in my batter made the cake heavy. So I nixed the chocolate and concentrated on the proportion of my high-fat cocoa powder. (This not only gives me the desired texture and intensity, but also allows me to control the amount of sugar in the final batter.)
Now, when you go to bake a chocolate cake, it is important to understand that there are two types of unsweetened cocoa powder: “natural” and “Dutch-processed.” Dutch-processed cocoa powder is treated (processed) to neutralize the cocoa’s natural acid. You use Dutch-processed cocoa in cakes with acidic ingredients or ones using baking powder as the raising agent to ensure the proper cake consistency. Natural, unsweetened cocoa powder still has its acids. Typically, you use natural cocoa powder in recipes that call for baking soda, an ingredient that neutralizes the acids in the cocoa. However, the chocolate recipes in this book use baking powder and baking soda, so you can use either natural or Dutch-processed cocoa powder. The choice is yours.
*See Sources.
This cake is one of the best-selling items in my bakeshop and it is the foundation of many of Kiss My Bundt Bakery’s cake variations. In this chapter, I provide you with a few of my variations. Soon, you’ll see where you too can experiment. Once you get the hang of the basic cake, you might try swapping out vanilla for another natural extract or replace the boiling water with tea, coffee, or even use half-boiling water and half dark-rum.
At the bakery, we top this cake with everything from Oreo Buttercream to Cream Cheese Frosting. Sometimes, I like this cake plain and served with a glass of milk or a glass of red wine.
ingredients:
1. Preheat oven to 350 degrees.
2. Sift together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Set aside.
3. Combine the eggs, milk, oil and vanilla. Using an electric mixer, beat on medium speed for 1 minute.
4. With the mixer on low speed, add dry ingredients to the wet, 1/2 cup at a time. Do this slowly so that the batter doesn’t develop clumps.
5. When thoroughly combined (do not overmix), slowly mix in boiling water. Note: the batter will be thin.
6. Transfer batter to cake pan(s) that have been coated with a baker’s cooking spray that includes flour (or greased and floured), filling until cavity is about 3/4 full.
7. Bake cake(s) until an inserted toothpick or cake tester comes out clean—about 45 minutes for a big ol’ bundt.
8. Invert cake(s) onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan.) Cool completely before frosting, at least 1 hour for a big ol’ bundt.
Chrysta’s Favorite Frostings & Finishing Touches:
Coconut Buttercream(it’s like an Almond Joy)
Chocolate Sprinkles
Anyone who has ever had a Girl Scout in the family knows the Thin Mint. This cake is sort of an homage to that bestseller of my Girl Scout days. It tastes most like a Thin Mint when topped with Chocolate Glaze. But you can also serve it with vanilla ice cream, a glass of milk or a traditional Mint Julep.
additional ingredient:
1. Follow the recipe for basic chocolate cake, but, in step #3, reduce vanilla to 1 tsp and add 1 tbsp of pure peppermint extract.
Chrysta’s Favorite Frostings & Finishing Touches:
Andes Candies (sliced in two on the diagonal)
I like to serve this cake with the simple Chocolate Glaze and a Riesling dessert wine, especially one with flavors that hint at orange.
additional ingredients:
1. Follow the recipe for basic chocolate cake, but, in step #3, reduce vanilla to 1 tsp and add the orange zest and extract (or oil).
Chrysta’s Favorite Frostings & Finishing Touches:
Mandarin Segments
For chocoholics, nothing can improve on decadent chocolate cake…except maybe the addition of more chocolate. Dropping cold ganache into the batter of these mini bundts brings a surprise of melting chocolate oozing from the center of each cake. Serve straight from the oven for a molten chocolate delight.
*Recipe designed for mini bundt pans with no center cylinder or muffin tins only (for sources see Baking Supplies).
1. Make the Chocolate Ganache recipe, below. Put in a heat safe bowl and cool in the refrigerator for 1 hour.
2. Make the chocolate cake batter according to the Basic Chocolate Cake recipe.
Pour 2 tbsp of cake batter to pans that have been coated with a baker’s cooking spray that includes flour, or greased and floured
4. Take 1 tbsp of cold chocolate ganache and, using rubber gloves, form the ganache into a football-shape.
5. Drop the ganache ball into the middle of a mini bundt pan cavity.
6. Spoon 2 more tablespoons of chocolate batter into each mini bundt pan cavity. Note: the ganache ball will still be visible.
7. Bake in the oven for 18 minutes, or until a toothpick inserted into the side of the cake comes out clean. (If you stick the toothpick into the center of the cake, it will be wet from the ganache.)
8. Let baked cakes rest in the pan for 2 minutes. Turn the cakes out onto a cooling rack.
9. Serve immediately as is, or dust with powdered sugar.
for the ganache
ingredients:
1. In a saucepan, whisk cream over medium-high heat.
2. Bring to a near boil, (about 190 degrees if you have a thermometer). You do not want the cream to boil but it should be hot enough to melt the chocolate.
3. Remove from heat and stir in chocolate.
4. Whisk the chocolate into the cream until it has melted.
Whoever discovered the perfect partners of coffee and chocolate should have their own public holiday. Just like the popular espresso shop drink, this cake celebrates the depth and richness of the pairing. Topped with chocolate buttercream, this cake is my favorite companion to a cup of joe, served black, no sugar.
ingredients:
1. Preheat oven to 350 degrees.
2. Sift together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Set aside.
3. Combine the eggs, milk, oil, and vanilla. Using an electric mixer, beat on medium speed 1 minute.
4. With the mixer on low, add dry ingredients to the wet, 1/2 cup at a time. Do this slowly so that the batter doesn’t develop clumps.
5. Bring drip coffee to a boil and stir in the instant coffee granules.
6. When batter is thoroughly combined (do not overmix), slowly mix in boiling coffee. Note: the batter will be thin.
7. Transfer batter to cake pan(s) that have been coated with a baker’s cooking spray that includes flour (or greased and floured), filling until cavity is about 3/4 full.
8. Bake cake(s) until an inserted toothpick or cake tester comes out clean—about 45 minutes for a big ol’ bundt.
9. Invert cake(s) onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan.) Cool completely before frosting, at least 1 hour for a big ol’ bundt.
Chrysta’s Favorite Frostings & Finishing Touches:
Chocolate Covered Espresso Beans
I’ve learned my way around an Irish pub or two and have had plenty of personal experience with Irish Coffee. This cake is a baker’s riff on that legendary drink.
ingredients:
1. Preheat oven to 350 degrees.
2. Sift together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Set aside.
3. Combine the eggs, milk, oil and vanilla. Using an electric mixer, beat on medium speed for 1 minute.
4. Add dry ingredients to the wet, 1/2 cup at a time. Do this slowly so that the batter doesn’t develop clumps.
5. Bring drip coffee to a boil and stir in the instant coffee granules. Stir in the whiskey.
6. When batter is thoroughly combined (do not overmix), slowly mix in boiling coffee mixture. Note: the batter will be thin.
7. Transfer batter to cake pan(s) that have been coated with a baker’s cooking spray that includes flour (or greased and floured), filling until cavity is about 3/4 full.
8. Bake cake(s) until an inserted toothpick or cake tester comes out clean—about 45 minutes for a big ol’ bundt.
9. Invert cake(s) onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan.) Cool completely before frosting, at least 1 hour for a big ol’ bundt.
Chrysta’s Favorite Frostings & Finishing Touches:
The Aztecs invented a drink of hot chocolate accented with chile pepper, vanilla and other spices over 600 years ago. The drink was believed to create a sense of well-being. My cake is based on the Aztec super-drink. It is intended to offer the same effects as the original.
ingredients:
1. Preheat oven to 350 degrees.
2. Sift together sugar, flour, cocoa, baking soda, baking powder, cinnamon, cayenne and salt in large bowl. Set aside.
3. Combine eggs, milk, oil, and vanilla. Using an electric mixer, beat on medium speed for 1 minute.
4. With the mixer on low speed, add dry ingredients to the wet, 1/2 cup at a time. Do this slowly so that the batter doesn’t develop clumps.
5. When thoroughly combined (do not over mix) slowly mix in boiling water. Note: the batter will be thin.
6. Transfer batter to cake pan(s) that have been coated with a baker’s cooking spray that includes flour (or greased and floured), filling until cavity is about 3/4 full.
7. Bake cake(s) until an inserted toothpick or cake tester comes out clean—about 45 minutes for a big ol’ bundt.
8. Invert cake(s) onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan.) Cool completely before frosting, at least 1 hour for a big ol’ bundt.
Chrysta’s Favorite Frostings & Finishing Touches:
Inspired by my friend, Amy Reiley, an aphrodisiac expert (and editor of this book), this cake pairs the two aphrodisiacs of chocolate and wine. Layered with flavor, the cake is first glazed with a red wine glaze, then drizzled with chocolate glaze or ganache. Served with a glass of Cabernet Sauvignon, the arousing combination is sure to at least get some fingers or lips licked.
ingredients:
1. Preheat oven to 350 degrees.
2. Sift together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Set aside.
3. Combine the eggs, milk, oil and vanilla. Using an electric mixer beat on medium speed for 1 minute.
4. With the mixer on low speed, add dry ingredients to the wet, 1/2 cup at a time. Do this slowly so that the batter doesn’t develop clumps. (Do not over mix)
5. Combine the water and wine and bring to a boil.
6. When the batter is thoroughly combined (do not overmix), slowly mix in boiling water and wine mixture. Note: the batter will be thin.
7. Transfer batter to cake pan(s) that have been coated with a baker’s cooking spray that includes flour (or greased and floured), filling until cavity is about 3/4 full.
8. Bake cake(s) until an inserted toothpick or cake tester comes out clean—about 45 minutes for a big ol’ bundt.
9. Invert cake(s) onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan.) Cool completely before frosting, at least 1 hour for a big ol’ bundt.
10. Drizzle blackberry glaze, (below), over the cooled chocolate cake.
11. Pour warm chocolate ganache or chocolate glaze over the red wine-glazed cake.
ingredients:
1. In a small saucepan, whisk wine and blackberry preserves over medium heat.
2. Once incorporated, bring mixture to a boil and boil for 1 minute, (this helps thicken the glaze).
3. Remove from heat and let mixture cool for 3 minutes.
4. Spoon over chocolate cake. The amount is up to your preference, but I use 1 tbsp each for mini bundts, 2 tbsp each for a baby bundts and the entire batch of glaze over a big ol’ bundt.
Many of my best childhood memories are studded with bacon. The thought of pancakes with syrup and bacon still makes my mouth water. That childhood breakfast combo taught me the great culinary secret: salty and sweet make incredible partners. This chocolate bacon cake takes the paring to the next level by partnering smoky bacon with sweet, dark-chocolate goodness.
ingredients:
for the bacon
1. Preheat the oven to 350 degrees.
2. Cut bacon strips into bite-sized pieces. Cook over medium heat until the bacon is browned and crisp. (You can also cook bacon in the oven on a shallow baking dish lined with foil. Cook at 350 degrees, stirring occasionally, until bacon is brown.)
3. Scoop bacon out of your frying pan and place in a mesh colander/strainer. Press the bacon with the back of a spoon to remove extra grease. Take strained grease plus the grease in your pan and measure. This 1 lb of bacon should yield about 1/2 cup of bacon grease. Set grease aside. If you are short on grease, supplement the difference with vegetable oil.
4. To make the bacon sprinkles, spread the drained, chopped bacon pieces on a parchment-lined cookie sheet. Cover with the 1/3 cup brown sugar.
5. Bake in the oven for 12-15 minutes, checking occasionally. The bacon will get crisp in the oven as the brown sugar sweetens it and the grease pulls away.
6. Sort out the bacon pieces from the brown sugar.
7. Finely chop the bacon pieces by hand until you have bacon sprinkles. Add this to the cake in step 8.
8. Save the remaining bacon sprinkles in an air-tight container. Use within a week. You can use as bacon sprinkles on top of a cake frosted with buttercream.
for the cake
1. Preheat oven to 350 degrees.
2. Sift together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Set aside.
3. Put eggs, milk, bacon grease and vanilla into a mixing bowl. Using an electric mixer beat on medium speed for 1 minute.
4. Add dry ingredients to the beaten egg mixture, 1/2 cup at a time. Do this slowly so that the batter doesn’t develop clumps.
5. Once the batter is well mixed, slowly add boiling water. Note: the batter will be thin.
6. Fold in 1/3 cup of bacon sprinkles. (See bacon recipe above.)
7. Transfer batter to cake pan(s) that have been coated with a baker’s cooking spray that includes flour (or greased and floured), filling until cavity is about 3/4 full.
8. Bake cake(s) until an inserted toothpick or cake tester comes out clean—about 45 minutes for a big ol’ bundt.
9. Invert cake(s) onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan.) Cool completely before frosting, at least 1 hour for a big ol’ bundt.
Chrysta’s Favorite Frostings & Finishing Touches: