Tag: chocolate

Chocolate Orange Rum Cake

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Hello once again!

Today we are bringing to you guys a recipe for a layered cake. Blondie likes to make her cakes very well layered. 4 to 5 layers of filling is what you’re gonna get with this recipe here. Before we keep going, we strongly advise you to make the filling and the buttercream the day before, since we’ll have many steps (and dirty dishes) with this one. That being said, let’s jump to the recipe.

What you’re gonna need:
-Stand Mixer
-Oven
-2 7″ round pans. (3″ tall)
-A big cooking pot

For the cake, you are going to use this recipe, but ignore the baking time of it, since we’re going to bake this cake in a different pan size. Don’t forget to grease and dust the pans. Bake your cake at 340ºF for about 40 minutes, or until it passes the toothpick test. Don’t forget that you have to wait until your cake has cooled down completely to room temperature before adding the filling and finishing it with the buttercream.

Ingredients for the filling:
-150g dark chocolate (90%)
-590g sweetened condensed milk (1 1/2 can)
-335g table cream  (1 1/2 can)
-6 Tbsp rum (any spiced/gold rum of your choice)
-4 1/2 tsp rum extract

Instructions:
In a big pot over low heat, cook all the ingredients, stirring constantly. Cook it until it reaches a thick pudding consistency. Let it cool down to room temperature before use. If you make it the day before, you can keep it either at room temperature or in the refrigerator. Just remember to let it reach room temperature before using it.

Did you end up with filling that is too thick to be spreadable? You cooked it for too long. Don’t worry, you just have to stir in some table cream to make it a bit softer.

For this filling, it’s better to overcook it than undercook it. If you undercook it, you’ll have a filling that won’t stay put. Hopefully soon we’ll have a video for it, and whenever that happens, there will be a link right here.

Frosting:
For the outside, cover the cake with our Chocolate Orange Buttercream. One recipe of it will be enough for your cake.

That’s it for today! We’ll see you guys soon!

Vegan Italian Orange Carrot Cake

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This is the vegan version of the Italian Carrot Cake that we brought to you guys a couple of days ago. If you want to see the regular recipe, click here

You’re gonna need:
-Food processor
-Mixer
-Oven
-Baking pan (I used a 9x9x2 inch square cake pan)

Ingredients for the cake:
-2 cups pastry flour
-1 1/2 tsp baking powder
-7oz (200g) carrots, chopped
-3/4 cup salted vegan butter at room temperature
-3/4 cup granulated sugar
-3 1/2 tbsp egg replacer (we used Bob’s Red Mill)+ 5 tbsp water
-1 tsp orange extract
-1/4 cup orange juice (100% juice, no pulp)

Instructions for the cake:

1- Pre-heat the oven to 340ºF. Cover your baking pan with aluminum foil or grease it and dust it, your choice here. We always pick the foil. If you are going to grease it, we do not recommend the salted vegan butter, because that might make your cake too salty. Use Crisco for this step instead.

2- In a bowl, combine the pastry flour and baking powder. Set aside.

3- In a small bowl, combine the egg replacer and the water. Make sure that the powder is very well combined with the water. Set aside as well. This should rest for a couple of minutes before being used.

4- In the food processor, beat the sugar, butter, carrots, orange extract and juice. Keep beating until all the carrot pieces are gone and you have a somewhat well combined cream. Some tiny bits of carrots might be unavoidable, and that is okay. Add in the egg replacer mix, and beat some more, for maybe 2 or 3 minutes.

4- Pour the vegan butter mix into the mixing bowl, and with the mixer on low, add in the dry mix to it, little by little, mixing just enough until everything is well combined. Don’t forget to scrape the sides.

5- Bake it for about 25 minutes (if you have the exact same size of baking pan, of course), or until the cake passes the toothpick test (that is, when you insert a toothpick right in the middle of the cake and it comes out clean or with very few dry crumbs). Let the cake cool off to room temperature before covering it with frosting.

Ingredients for the vegan chocolate frosting:
-100ml coconut milk
-3 1/2 tbsp dutch cocoa powder
-3 1/2 tbsp granulated sugar

Instructions for the vegan chocolate frosting:
-In a saucepan, on low/medium heat, stir all 3 ingredients constantly until all the sugar is dissolved. That’s it. Your frosting is ready to be used.

Alright, that’s it for today! We’ll see you guys again soon!

Vegan Chocolate Orange Buttercream

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The agents are not vegan, but they have vegan friends.

You’re gonna need:
-Stand mixer

Ingredients:
-1/2 cup vegan butter (salted), room temperature
-3/4 cup dutch cocoa powder
-1 1/2 cup powdered sugar
-3 tbsp orange juice (no pulp, no added sugar)
-1 1/2 tsp orange extract

Instructions:
-In the mixing bowl, beat the butter and sugar until very well combined.
-With the mixer on low, add in the rest of the ingredients, little by little. Beat everything for a couple of minutes, and don’t forget to scrape the sides to make sure everything is well combined.

That’s it!

Chocolate Orange Snack Cake

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Sometimes we just want a basic cake, and this one is just perfect for any afternoon: not too much work, and it has enough flavor that you won’t be (necessarily) asking for some frosting.

What you’re gonna need:
-Mixer
-Oven
-A 13x9x2 inch pan, either covered with foil or greased and dusted with flour, your pick (I generally pick the foil for rectangle pans, by the way).

Ingredients:
-1 3/4 cup all-purpose flour
-1 1/2 cup granulated sugar
-3/4 cup cocoa powder (not dutch)
-2 tsp baking soda
-1 tsp baking powder
-1 tsp salt
-1/2 cup vegetable oil
-2 eggs
-3 tsp orange extract
-1 cup buttermilk
-1 cup orange juice (100% juice, no added sugar)

Instructions:
-Preheat the oven to 340ºF
-If you don’t have your pan prepared by now, don’t forget to line it with foil or grease and dust it with flour. Set aside.
-In a big bowl (not the mixer one), combine all the dry ingredients. Set aside.
-In the mixing bowl, mix all the remaining ingredients until very well combined. Add in the dry ingredients little by little, beating just enough, so everything is well combined. Don’t forget to scrape the sides with a spatula.
-Pour the batter into the prepared cake pan, and bake it for about 28 minutes, in case you have the exact same size that we’ve used here. However, we strongly advise you just do the toothpick test – that is, if you insert a toothpick right in the middle of your cake and it comes out clean or with just very few crumbs on it, it’s time to take your cake out of the oven.

That’s it!

Oh, and in case you want some buttercream for your cake, check out this recipe here: Chocolate Orange Buttercream

Chocolate Orange Buttercream

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What you’re gonna need:
-Stand mixer
-Microwave
Ingredients:
-1 1/2 cup unsalted butter (at room temperature)
-3 tsp orange extract
-1/2 tsp salt
-3 cup powdered sugar
-1 cup dark cocoa powder
-1/2 cup heavy cream
-12oz (or 340g) dark chocolate (53%)
Instructions:
-In a microwave safe bowl, melt the chocolate in the microwave. Stop and stir it with a spoon every 30 seconds, to avoid burning it. When everything is well melted, set the bowl aside.
-In the mixer bowl, with the whisk attachment, beat the butter for about a minute. Add in the orange extract and the salt, and beat for at least 30 seconds more.
-With the mixer on slow, slowly add the powdered sugar and the cocoa powder to the butter mixture. Don’t forget to scrape the sides. Keep the mixer on low.
-Pour the melted chocolate into the mixing bowl, little by little.
-Add the heavy cream, and beat for about 3 minutes. Again, don’t forget to scrape the sides and to make sure that everything is well combined.

Use it immediately. If you put it in the refrigerator to use it later on, bring it to room temperature and beat it in the mixer for a couple of minutes before using it.

That’s it 🙂 See you guys soon!