Mocha Layer Cake with Mocha Cream Cheese Frosting

     Birthdays around here mean cakes. Not from a box, and no quick breads or single pan affairs. Real, labor-intensive, time-consuming, multi-step cakes. From scratch. Of course, it's all a labor of love.

     I really look forward to birthdays, because it's my excuse to try a decadent new cake recipe. These are not usually cakes I would whip up just because. (I don't have enough free time for that anyway.) So, I must choose wisely. My first, and possibly favorite, from-scratch layer cake was a chocolate with peppermint and white chocolate ordeal. Next I tried a "fire cracker" apple spice cake, which actually had a spicy warmness to it that took some getting used to, but turned out to be delicious. There was the maple cake, and now there is the mocha cake.

     The best part of this cake is the mocha cream cheese frosting. I'm always a fan of cream cheese frosting, but this one was really stellar. Coffee, chocolate, whipped cream and cream cheese collide--what's not to like?

Mocha Layer Cake with Mocha Cream Cheese Frosting

~Print Recipe~

Cake

• 2 cups cake flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 cups packed grown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup buttermilk
• 4 teaspoons instant espresso powder (Starbucks VIA) dissolved in 3/4 cups hot water

Frosting

• 1/3 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder (Starbucks VIA)
• 1 1/2 cups chilled heavy whipping cream, divided
• 1 1/3 cups sugar
• 2 8 oz. packages chilled cream cheese
• Chocolate curls (optional)

Cake

1. Position rack in center of oven. Preheat oven to 325 degrees. Generously butter two 9-inch cake pans, dust with flour and tap out the excess. Line the bottom of the pans with parchment paper. (Place pans on parchment, trace the bottoms with a pencil, then cut out the circles.)
2. Sift 2 cups cake flour, cocoa, baking soda, and salt into a medium bowl. Using an electric mixer, beat butter in a large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. 
3. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beating until just blended after each addition. Gradually add espresso/hot water mixture, beating just until smooth.
4. Divide batter between pans. (To remove air bubbles for smoother, more level cakes, lift each pan about a foot off of the counter and drop it back onto the counter, or tap pans on the counter a few times.) Bake cakes until a tester inserted into the center comes out clean, about 40 minutes.
5. Cool cakes in pans on rack for 15 minutes. Run a small knife around the sides of the pans to loosen cakes. Invert cakes onto racks, lift pans off cakes and remove parchment. Place wire racks on top of the cakes, then invert again so the top side is up. Cool completely. (Can be made 1 day ahead.)

Frosting

1.  Sift cocoa powder into a large bow. Add espresso powder. Bring 1 cup cream to a boil in a small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved. Add 1/2 cup cream and sugar. Stir until sugar dissolves. Chill until cold, at least 2 hours or over night.
2. Add cream cheese to chilled cocoa mixture. Using an electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high. Beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes. Do not over beat or the mixture will curdle.

Putting It All Together

1. Gently brush crumbs from cakes. Line the edges of cake platter with foil or parchment to keep it clean while you assemble the cake. Place 1 cake layer, top side up, on the platter.  Spoon about 1 1/2 cups frosting in dollops over top of cake. Spread frosting evenly to the edges. Top with second cake layer, top side up. Press to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill 10 minutes.
2. Using an offset spatula, spread remaining frosting evenly over the top and sides of the cake. Top with chocolate curls, if using.

Serves 10 to 12

Cinnamon Cocoa Candied Almonds

These are addicting. They are easy and quick, but look out--the cayenne gives them a nice kick to them. 

Cinnamon Cocoa Candied Almonds

• 3 tablespoons real maple syrup
• 2 tablespoons packed brown sugar
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1/4 teaspoon cinnamon, plus more for coating
• 2 cups raw almonds
• 3/4 tablespoon cocoa powder
• 3/4 tablespoons powdered sugar

1. Preheat oven to 325 degrees. Cover a baking sheet with parchment paper.
2. Bring maple syrup, sugar, salt, and spices to a simmer in a small saucepan. Add almonds and stir to coat.
3. Spread almonds in a single layer on prepared cookie sheet. Bake for about 20 minutes. Cool almonds completely, then break them apart.
4. Mix cocoa, powdered sugar and cinnamon in a large ziplock bag. Add almonds and shake until evenly coated.

*Vegan* Cocoa-Coconut Chili

Personally, I am not a fan of chili. At all. It always seems to be over cooked or over stirred or over oily or too beanie or something. But part of what I love about cooking is tackling the obstacles of foods you don't love. This chili recipe has helped me over my anti-chili hurdle in a beautiful way. The mix of ingredients creates a very balanced yet decidedly different chili. The coconut milk and cocoa balances the beans in the recipe, and the hot sauce adds the perfect amount of kick. The icing on the cake was cooking the chili in my slow cooker, and having it come out perfectly. Not over cooked or mushy or anything. I love the fact you can look at your bowl and identify every single ingredient, and relish in its simplicity. Plus, did I mention the cocoa? How can you resist...

*no vegans were harmed in the making of this chili.

What's in it

1 14oz can light coconut milk (unsweetened)

2 tsp hot sauce

1 tsp agave nectar

1 tsp sea salt

fresh ground black pepper to taste

2 Tbl mild chili powder

1/2 tsp cinnamon

1/8 tsp allspice

3 Tbl Dutch process cocoa powder (or regular if that is what you have)

2 28oz cans diced tomatoes

1 14oz can black beans, rinsed

1 14oz can kidney beans, rinsed

1 14oz can pinto beans, rinsed

1 14oz can canellini (white) beans, rinsed

1 14oz can corn, drained

1 or 2 carrots diced (size them the same as your beans)

1 onion diced (size them the same as your beans)

1 1/2 C celery diced (size them the same as your beans)

1/2 C diced bell peppers - optional (size them the same as your beans)

How it's made

Grab your large slow-cooker. Whisk together first 9 ingredients in slow cooker until blended (coconut milk through cocoa powder). Add the rest of the ingredients and stir until combined. Turn your slow-cooker on low for 8 hours. Go away (to work, school...) and come home to delicious chili. If you have time or inclination, buy a box of corn bread mix from TJ's and make it up, or make some honey cornbread from scratch. Enjoy chili for dinner, then lunch the next day, then freeze the rest for another day. Or just invite over all your friends!

*Vegan* Chocolate Chunk Spice Cookies

Need a last minute valentine treat for a loved one, who happens to be vegan or dairy-free? These festive cookies are quick and easy to make, and you will surely find most of the ingredients in your pantry already. Their spiciness also lend themselves to other winter holidays, such and Thanksgiving and Christmas. If you need a bunch of cookies, double or triple the batch, as they only make a dozen large or 20 small cookies.

What's in it

1/3 C sugar (turbinado or unrefined sugar recommended)

1/2 C dark chocolate chunks (be sure to check they are dairy-free, Nestle typically has milk products in their morsels)

1/4 tsp sea salt

1 1/4 tsp cinnamon

1/2 tsp fresh ground nutmeg

1/16 tsp ground allspice

1-2 pinches ground cloves

1 C barley flour (or 1 C minus 2 Tbl all-purpose flour)

3 Tbl cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/3 C maple syrup

1/4 C + 1 tsp canola oil

How it's made

Pre-heat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat.

In a small bowl, combine maple syrup and oil. Set aside.

In a medium bowl, combine the rest of the dry ingredients, except the chocolate chunks. Whisk or sift together until well combined and not very clumpy. Add in the chocolate chunks - you can save out some chocolate chunks if you would like to press them on top before baking. Add the liquid ingredients to the dry ingredients and mix until just combined. Scoop out rounded tablespoons of batter onto your baking sheet. Press reserved chocolate chunks on top of each cookie. Bake 11 minutes (no more, or else they will get dry!). Cool on pan 1 minute, then transfer to wire rack to finish cooling.

Peanut Butter Whoopie Pies (with traditional filling option)

I have been on a whoopie pie spree lately, and thought I would update this post with some new found wisdom. Everyone seems to love them because they are so silly and different. I included the traditional filling option at the end of this post. This peanut butter chocolate version comes from "Martha Stewart's Cookies" book, thanks for the recommendation, Alexis! Plus, who can resist the name?

These tasty treats are two chocolatey, fluffy cookies with peanut butter cream sandwiched between them. Yum.

Peanut Butter Whoopie Pies

~Print Recipe~

What's in it

For the cookies:

3 1/2 C flour

1 1/2 C unsweetened cocoa powder

1 Tbl baking soda

1 tsp baking powder

1 tsp salt

2 sticks (1 C) unsalted butter, room temperature

2 C sugar

2 large eggs

2 C buttermilk, room temperature

2 tsp pure vanilla extract

for the filling:

1 1/3 C natural, creamy peanut butter

1 C (2 sticks) unsalted butter, room temperature

1 1/4 C confectioners sugar

coarse salt

How it's made

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Sift together flour, cocoa, baking soda, baking powder, salt. In a separate large bowl, with an electric mixer beat butter and sugar on med speed until fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. On low speed, gradually add the dry ingredients. Mix until combined.

2. Drop 1 1/2 Tablespoons of batter onto prepared baking sheets, spacing 2 in. apart. Bake until set, about 8 minutes, rotating halfway through. Cool completely on a wire rack. (I have found using a pastry bag and larger tip makes it much easier to handle the batter, and and makes much more uniform cookie sizes. It's also easier putting the filling on the cookies. See first picture up top versus second picture here.)

3. For filling, beat peanut butter and butter on high speed with an electric mixer until smooth. Reduce speed to low and add confectioners sugar. Mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.

4. Assemble the cookies: Spread 1 heaping Tablespoon filling on the flat side of one cookie,. Sandwich with another cookie. Repeat for all cookies.

Enjoy!

Whoopie Filling Alternative

Traditionally whoopie pies have a marshmallow-y filling, and often are rolled in sprinkles for decoration. I found a recipe and tried it for a bbq, but the filling melted in the 100 degree heat. It would be great for Bay Area weather!

Beat together until smooth:

1/2 C butter softened

1 1/4 C powdered sugar

2 C marshmallow fluff/cream

1 tsp vanilla

Roll in sprinkles for a fun spin.

Rich Chocolate Truffles (vegan)

This is from a co-worker's vegan cookbook called "Eat, Drink & Be Vegan". Apparently these are unbelievably rich, but I won't know until Sunday afternoon when Michelle and I make them (before having to count our store's inventory till midnight).

What's in it

3/4C regular coconut milk (not light)

10-10.5 oz good quality dark chocolate, finely chopped (about 2C)

1/2 tsp almond extract (or 1/2- 1 tsp other extract of choice)

1 Tbsp liquor (e.g. brandy, Grand Marnier, Kahlua)

2-3 Tbsp Dutch-processed or regular cocoa powder or ground nuts

How it's made

In a small pot on medium heat, heat coconut milk, stirring until very hot but not boiling. Place chocolate in a glass bowl. Pour hot milk over chocolate and use a heat-proof spatula to stir until chocolate is fully melted and mixture is well combined. (If chocolate needs more melting, place bowl on top of a pot of boiling water and stir continually until melted). Stir in extract and liquor.

Refrigerate for one hour or more, until completely cooled and firm. Scoop using a melon baller or small spoon, then lightly roll into balls using your hands. (You will need to rinse your hands a few times). Place truffles on a plate or baking sheet lined with parchment paper. Place cocoa or nuts on a plate and lightly roll truffles on to coat. Serve as is, or refrigerate until serving.

Amber's Brownies

It will probably take me longer to post this than it took to prepare these brownies.  If you know me well, then you've had these brownies.  Mom used to make these to bring to my Brownie meetings, which is about all I remember about Brownies.

I recommend doubling the recipe, and baking in a 9x12, otherwise a 9" round is good for a single batch.

Combine 

1C sugar

2 heaping Tbls cocoa

1/4 C melted butter

Blend

Add

3/4C flour

1tsp vanilla

2 eggs unbeaten

1/2 C nuts

Blend

Pour into greased baking pan

Bake 350, 20-25 min (done when inserted toothpick comes out clean)