Barbara's Ottilienkuchen

 

 

A traditional German cake made from the wonderfully rich combination of rum and dark chocolate.

 

Ingredients

• Melted butter, to grease
• Dried packaged breadcrumbs, to coat
• 250g butter, at room temperature
• 215g (1 cup) caster sugar
• 2 teaspoons vanilla sugar
• 4 eggs
• 200g (1 1/3 cups) plain flour
• 50g (1/3 cup) wheaten cornflour, sifted
• Pinch of salt
• 1 teaspoon baking powder
• 1 1/2 tablespoons dark rum
• 1 x 100g pkt almond meal
• 75g good-quality dark chocolate, coarsely chopped

Ganache

• 100g good-quality dark chocolate, coarsely chopped
• 60ml (1/4 cup) thickened cream

Method

1. Step 1
   Preheat oven to 175°C. Brush a 22cm kugelhopf pan with melted butter to grease. Add breadcrumbs and turn to coat the inside of pan. Shake out excess breadcrumbs.
2. Step 2
   Use an electric beater to beat together the butter, caster sugar and vanilla sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Gradually add the flour, cornflour, salt and baking powder and beat until combined. Add the rum and beat to combine. Fold in the almond meal and chocolate until just combined.
3. Step 3
   Spoon mixture into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
4. Step 4
   To make the ganache, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir for 5 minutes or until chocolate melts. Set aside to cool slightly.
5. Step 5
   Pour ganache over cake and cut into wedges to serve.

 

Baby mocha cakes with coffee syrup

 

 

A Saturday afternoon can only be improved with these gorgeous grown-up cupcakes.

 

Ingredients

• 125g butter, chopped
• 3/4 cup (185ml) water
• 1 cup (215g) caster sugar
• 1 tablespoon instant coffee powder
• 100g dark chocolate, chopped
• 1/2 cup (75g) plain flour
• 1/2 cup (75g) self-raising flour
• 1/4 cup (40g) cocoa powder
• 1/4 cup (30g) hazelnut meal
• 1 egg, lightly whisked
• 1/2 cup (125ml) freshly brewed espresso
• 1/2 cup (100g) caster sugar, extra
• Chocolate-coated coffee beans, to decorate

Method

1. Step 1
   Preheat oven to 160°C. Line 48 1 1/2-tablespoon (30ml) capacity mini muffin pans with paper cases.
2. Step 2
   Combine the butter, water, sugar, coffee powder and chocolate in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 10 minutes to cool slightly.
3. Step 3
   Sift the combined flours and cocoa powder over the chocolate mixture. Add the hazelnut meal and use a balloon whisk to stir until just combined. Add the egg and stir to combine. Spoon the mixture into the prepared patty cases. Bake in preheated oven for 10-12 minutes or until cooked through. Transfer to a wire rack to cool.
4. Step 4
   Meanwhile, combine the coffee and extra sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens slightly. Remove from heat. Spoon hot syrup over the cakes. Top with a chocolate-coated coffee bean and arrange on a platter to serve.

Spider web chocolate fudge muffins

 

 

Special Hallowe'en chocolatey bakes for lucky trick or treaters - you can make ahead and freeze

 

Ingredients

• 50g dark chocolate (55% cocoa solids is fine)
• 85g butter
• 1 tbsp milk, water or coffee
• 200g self-raising flour
• ½ tsp bicarbonate of soda
• 85g light muscovado sugar
• 50g golden caster sugar
• 1 egg
• 142ml carton soured cream

For the topping

• 100g dark chocolate (as above)
• 100g white chocolate

 

Method

1. Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering water). Stir and leave the mixture to cool.
2. Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl and stir in the soured cream, then pour this on the flour mixture and add the cooled chocolate. Stir just to combine – don’t overmix or it will get tough.
3. Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes, then lift out and cool on a wire rack.
4. For the topping, make two piping bags out of greaseproof paper (or cut the ends off two clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other.
5. Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with four more muffins. On the remaining five, spread over the white chocolate and decorate with the dark. Best eaten the day they’re made – even better while the chocolate’s soft. (bbcgoodfood.com)

 

 

Carrot-Cake Mini Cupcakes

 

 

Ingredients

• 1 cup sugar
• 2 large eggs, room temperature
• 1/2 cup vegetable oil
• 1/2 teaspoon pure vanilla extract
• 1/4 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups grated carrots
• 1/2 cup raisins
• Maple Cream Cheese Frosting

Directions

1. Step 1

   Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.

2. Step 2

   Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.

3. Step 3

   In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.

4. Step 4

   Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

 

Chocolate Cupcakes with Nutella Buttercream

Soft chocolate cupcakes topped with a rich Nutella buttercream frosting.

Ingredients

    For the cupcakes:
    2/3 cup (160 ml) hot coffee (see Note)
    1/2 cup (42 grams) unsweetened cocoa powder
    1 1/4 cup (150 grams) all-purpose flour
    1/2 teaspoon salt
    1 1/2 teaspoon baking soda
    1 cup (200 grams) granulated sugar
    2 large eggs
    2/3 cup (150 grams) sour cream
    1/2 cup (120 ml) vegetable oil
    For the frosting:
    4 cups (908 grams) powdered sugar, sifted
    1/2 cup (113 grams) unsalted butter, at room temperature
    1 13 oz jar (370 grams) Nutella or chocolate hazelnut spread
    1/3-1/2 cup (75-113 grams) sour cream



Instructions

    Preheat oven to 350 degrees F. Line a muffin pan with paper liners or grease with cooking spray.
    In a small bowl, combine the hot coffee and cocoa powder. Whisk until smooth. Set aside to cool. In a separate bowl, combine the flour, salt and baking soda.
    In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the sugar and eggs until pale and thick, about 3 minutes. Add the sour cream, and then add the vegetable oil. Add the dry ingredients in 3 additions, alternating with the cocoa mixture. Mix until smooth.
    Fill the muffin cups 2/3 full. Bake for 17-20 minutes, or until the tops of the cupcakes bounce back when touched. Let cool in the pan 5 minutes, then transfer to a rack to cool cool completely.
    To make the frosting:
    Beat the powdered sugar, butter, Nutella and 1/3 cup of the sour cream on medium speed until smooth. Add more sour cream if necessary to achieve a spreadable consistency. Increase speed to high and beat for an additional 1-2 minutes until light and fluffy. Frost cupcakes as desired.
    Store in an airtight container at room temperature for up to 3 days. (completelydelicious.com)

Cherry Coke Float Cupcakes

Ingredients:

For the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don't use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie filling

For the Glaze:
¾ cup powdered sugar
2 tablespoons Coke

For the Icing:
1 cup heavy whipped cream
4 tablespoons powdered sugar
Maraschino Cherries, for garnish


Directions:

1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.

2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.

3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don't worry if your mixture looks curdled when you add the buttermilk.)

4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.

5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.

6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.

7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.

8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish. (browneyedbaker.com)