Posted in Brownies/Cakes, By her, Chocolate, Dessert, Recipe

By her: Chocolate chiffon cake

Recipe from Just one cookbook

Ingredients

  • 110 g cake flour (1 cup should be 120 g.)
  • 9 g baking powder (2 ¼ tsp)
  • 60 g Dutch-processed cocoa powder (3/4 cup)
  • 7 large eggs (separated)
  • 190 g granulated sugar (1 cup – 1 Tbsp; divided in half)
  • 90 ml neutral-flavored oil (corn, vegetable, canola, etc) (1/3 cup + 1 Tbsp)
  • 135 ml whole milk or water (1/2 cup +1 Tbsp)
  • 5 ml vanilla extract (1 tsp)

Instructions

  1. Gather all the ingredients and preheat the oven to 170 ºC. You will also need an 9” (23 cm) chiffon cake pan.
  2. In a bowl, combine cake flour (110 g), baking powder (9 g), and Dutch-processed cocoa powder (60 g) and mix well with a fork/whisk.
  3. Separate 7 large eggs to yolks and whites. Keep the egg whites in a stand mixer bowl and egg yolks in a large mixing bowl.
  4. Refrigerate (or freeze) the bowl with egg whites for 15 minutes so both bowls and egg whites are cold (it’s okay if the egg whites are partially frozen). In Japan, they chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
  5. Beat the egg yolks.
  6. Add granulated sugar (95 g). Whisk vigorously until it’s a creamy pale yellow color.
  7. Add the oil (90 ml) and beat to combine with the whisk.
  8. Add the milk (135 ml) and vanilla (5 ml or 1 tsp) and combine well.
  9. Using a fine-mesh sieve, sift half of the dry ingredients. Whisk well to combine.
  10. Add the rest of the dry ingredients and mix well until just combined and no lumps (do not overmix).
  11. Take out the bowl of egg whites and set your stand mixer with a whisk attachment.
  12. Start whipping the egg whites on medium speed (level 5) until the egg whites are bubbly, opaque, and foamy.
  13. Gradually add granulated sugar (95 g) in small increments while whisking. Once you add all the sugar, change to a higher speed (level 8) and beat vigorously until stiff peaks form.
  14. To check on stiff peaks, pull up your whisk and see if the egg whites go straight up and just the tip is soft enough that it folds over, like taking a bow. This is a stiff peak stage. By this time, the meringue should have a glossy texture. TIP: Pause beating when the egg whites are getting close to the stiff peak stage. Take out the whisk attachment from the mixer and hand-mix the egg whites till homogenous in texture. Typically, the egg whites near the edge of the bowl are looser (not close to stiff peaks) compared to the center of the bowl. Then put the whisk back and continue beating till stiff peaks.
  15. Using a whisk, take ¼ of the meringue from the bowl and add to the batter. Whisk well to combine until homogenous.
  16. Take a third (⅓) of the meringue left in the bowl and this time, gently fold in without deflating the air bubbles in the meringue and batter.
  17. Take another third and repeat the process.
  18. Take the final third and gently fold in. Make sure to thoroughly mix without deflating the air bubbles.
  19. Switch to the spatula and fold in one last time, scraping from the side and bottom of the bowl, making sure there is no chocolate accumulation.
  20. From 6-8 inch high, pour the batter into the ungreased 23-cm (9-inch) chiffon cake pan at the same location to prevent more bubbles from forming. Gently tap the cake pan on the working surface to release the air pockets in the batter.
  21. Run a wooden skewer through the batter to release air pockets. Put the cake pan in the middle rack of the oven and bake at 170 ºC for 45-50 minutes.
  22. When it’s done baking, insert the wooden skewer in the middle of the cake to see if it comes out clean (If wet, bake longer) and the top of the cake springs back when gently pressed. If the top gets burn too quickly (maybe heat source is too close), cover the top loosely with aluminum foil.
  23. Remove the cake pan from the oven and gently drop the pan onto the working surface to shock the cake so it stops shrinking.
  24. Prepare a bottle with a long neck and invert the cake pan to let cool completely in its cake pan so that it stretches downward.
  25. Once the cake is completely cool, run offset spatulas around both inner and outer edges of the cake TIP: Use a large/long spatula for outside and bottom and a small spatula for around the inner tube. If you use a knife, the tip of the knife tends to poke the cake while moving around.
  26. Gently remove the cake from the pan and run the offset spatula on the bottom of the cake.
  27. Invert the cake onto a plate or cake stand. Chiffon cake is served “upside-down”, the flat bottom side being on top.

To Serve and Store

It’s strongly recommended to consume the cake soon, however, you can keep the cake at room temperature (cooler place) in a cake stand with a cover for 1-2 days. To keep longer, wrap individual slices in a plastic wrap or put in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.

Posted in Brownies/Cakes, By her, Chocolate, Recipe

By her: Chocolate marbled banana cake

Recipe from Bakerella

Ingredients

  • 1 3/4 cups all purpose flour
  • 1/4 cup natural unsweetened cocoa
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups ripe bananas, mashed (about 3-4 bananas)
  • 1/2 cup butter, mostly melted and cooled
  • 2 eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla
  • 1 1/2 cups semisweet chocolate morsels

Directions

  1. Preheat oven to 180 degrees Celcius.
  2. Grease and line a 9 X 5 inch loaf pan with parchment paper overhanging sides of pan.
  3. For the regular banana bread: whisk together 1 cup of the flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt together in a medium bowl. Set aside.
  4. For the chocolate banana bread: whisk together (in a second medium bowl) the remaining 3/4 cup of the flour, 1/4 cup cocoa, 1/2 cup of brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon of salt. Set aside.
  5. In a third bowl, combine mashed bananas, melted butter, sour cream, eggs and vanilla until combined.
  6. Divide mixture and add half to each flour mixture, stirring each until combined.
  7. Add 1/2 cup of chocolate morsels to each batter and stir until combined.
  8. Place small spoonfuls of both batters into prepared loaf pan layering and alternating between each.
  9. Then gently make a couple of swirls in the batter with a knife without over mixing.
  10. Sprinkle remaining 1/2 cup of morsels on top and bake for 50-55 minutes.

Makes 1 loaf

Posted in By her, Chocolate, Cookies/Shortbread, Dessert, Recipe

By her: Nutella Chocolate Chip Cookies

Recipe from Bakerella

Ingredients:

2 1/3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

170g cup butter, room temperature

3/4 cup dark brown sugar

1/2 cup granulated sugar

1/2 cup nutella

2 eggs

2 teaspoons vanilla

2 cups semisweet chocolate morsels

 

Preparation

  1. Preheat oven to 180 degrees Celsius.
  2. Line baking sheet with parchment paper.
  3. In a medium bowl, whisk together flour, soda and salt. Set aside.
  4. Using a mixer, cream butter and both sugars.
  5. Add 1/4 a cup of the nutella (reserving the rest) and continue mixing until completely incorporated.
  6. Add the eggs and vanilla and mix until combined.
  7. Gradually add the flour mixture until just combined.
  8. Stir in chocolate morsels and then loosely swirl in the remaining nutella (plus a little more if you like) leaving streaks in the batter.
  9. Scoop dough onto baking sheet and bake for 9-12 minutes.

Makes 42 cookies

Posted in By her, Cookies/Shortbread

By Her: Tasty Japan The Best Chewy Chocolate Chip Cookies

Recipe from Tasty Japan

Ingredients
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
110g butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
110g milk or semi-sweet chocolate chunks
110g ounces dark chocolate chunks (or your preference)
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Preparation
1. Preheat oven to 180°C.
2. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
3. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
4. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
5. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
6. Bake for 12-15 minutes, or until the edges have started to barely brown.
7. Cool completely, and enjoy!

Makes 10 cookies

Improvements: less sweet

Posted in Brownies/Cakes, Chocolate, Japanese

Chocolate Matcha Cake

IMG_4146 IMG_4147
Recipe from Amandeleine
 
Ingredients
Chocolate Mixture
  • 1/2 cups all-purpose flour
  • 1/6 cup cocoa
  • 1/2 tsp. baking powder
Matcha Mixture
  • 1/2 cups all-purpose flour
  • 1 tbsp green matcha powder
  • 1/2 tsp. baking powder
Wet Ingredients
  • 1 cups sugar
  • 75g unsalted butter, room temperature
  • 1 egg, room temperature
  • 1/3 + 1/4 cup milk, room temperature
  • 1/3 tsp vanilla
Directions
Preheat oven to 160 degrees C.
 
Line a loaf pan with baking paper.
 
With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
 
In another small bowl, do the same for the matcha mixture.
 
Using a mixer, cream the butter and sugar.
Add the eggs, milk and vanilla and mix until thoroughly combined.
 
Divide the creamed mixture evenly in two separate bowls.
Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
 
Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
 
Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
 
For a marbled effect, gently run a knife through the two batters in a swirling motion. 
Tip: Once or twice will do the trick.
 
Bake for about 1 hour.
 
Makes 1 loaf.
 
Will SHE make it again?
YES
Posted in Chocolate, Cookies/Shortbread

No-bake Chocolate Oatmeal Cookies

 
Recipe from amandeleine
Ingredients
55g unsalted butter
1 cup sugar
1/4 cup milk
1/8 cup cocoa
1/4 cup peanut butter
1 1/2 cups dry quick-cooking oats
1 teaspoons vanilla extract
 
Method
Combine butter, sugar, milk and cocoa in a pot and bring to a rolling boil.
Boil for 1 minute, stirring occasionally.
 
Remove from heat and stir in peanut butter, oats and vanilla.
 
Drop by rounded tablespoons onto baking paper.
Allow to cool for at least 1 hour.
Store in air-tight container.
 
Makes about 20
 
Will SHE make it again?
YES