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Survival by Chocolate: A Dementor Salve

A quick recap from the last post: I was recently asked if I would donate some goodies to a fund raising event for a local chapter of The Harry Potter AllianceCavendish Brewing Company was hosting a Yule Ball and was interested in treats for their room of requirement as well as pieces for the auction. I couldn’t resist supporting a good cause and coming up with themed bakes!

The second recipe to share from this experience is for my Survival by Chocolate: A Dementor Salve cake. This is pretty simple to put together and tastes amazing! This was an auction item for the night.

Start with a chocolate cake. I made a devil’s food cake but dark chocolate would work very well, too. I baked this one into two 9” rounds.

Then, make a Nutella buttercream. My Baking Addiction’s recipe utilizes a lot of powdered sugar and produces enough buttercream to top a large batch of cupcakes or very generously frost a 9” cake. I still had enough leftover buttercream to mix it with my cake scraps to make three large parfaits! Check out the recipe and notes on the site: https://www.mybakingaddiction.com/nutella-cupcakes/

To really help bring out the flavor of the Nutella, be sure to generously add baked and chopped hazelnuts and top with a chocolate ganache. For the ganache on this cake, I used a 1:1 ratio of heavy cream to chocolate.
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Survival by Chocolate: A Dementor Salve

Bake a devil’s food cake in two 9” round pans. Once the cakes have cooled completely, trim the tops so that they are flat. Save cake scraps for later. Add a generous amount of buttercream to the top of the first round. Make sure the buttercream layer is level. Sprinkle some chopped hazelnuts on top. Place the second round on top of the buttercream and nut layer. Add buttercream to the top of the new layer. Frost the sides of both cake layers. Work frosting until the top and sides are smooth. Save extra buttercream for later. Pour the chocolate ganache over the entire cake. Decorate with more chopped hazelnuts.

Chocolate Hazelnut Buttercream:
2 sticks unsalted butter, softened
1 13-oz jar of Nutella or other chocolate hazelnut spread
1 Tbsp vanilla extract
1.5 lbs confectioner’s sugar, sifted
6-8 Tbsp heavy cream or milk

In a large mixing bowl, cream the butter and Nutella until well combined, thick, and fluffy (about 5 mins). Slowly add the confectioner’s sugar and continue mixing until well-blended.

Add vanilla and 3 Tbsp of heavy cream. Blend on low speed until moistened. Add an additional 3-5 Tbsp of heavy cream (I used 5) until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy (about 3 mins).

Chocolate ganache:
6 oz milk chocolate baking chocolate, broken or chopped into pieces
6 oz heavy cream

Heat heavy cream on the stove or in the microwave. For the microwave, heat for 45 seconds to 1 minute. Cream should be steaming but not boiling. Keep a close eye on it.

Pour heated cream over the chocolate pieces. Let sit for 2-3 minutes to melt the chocolate. Stir using a whisk until the chocolate and cream are well-blended into a rich chocolate sauce. Pour ganache over cake (cake should be sitting on a cooling rack that is over a cookie sheet covered with plastic, parchment, or wax paper to catch the drippings).

Using the leftovers:
Place the scraps left from leveling the cake rounds into a bowl. Add all of the extra buttercream to the scraps. Stir until combined. Spoon mixture into cups, layering with hazelnuts. Top with whipped cream or serve over vanilla ice cream. Serve as parfaits.

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Mirror Glaze

I finally built up the nerve to try a mirror glaze and I am so glad I did. The recipe for this experiment is from Sugar Geek Show and I definitely recommend it. For the cake, I made a devil’s food box cake replacing the water with milk and oil with butter. After taking the cake out of the oven, I popped it out of the pan and wrapped it several times with plastic wrap before putting it in the freezer for at least an hour. Then, it was time to try for some magic.
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Mirror Glaze

1 1/2 cups granulated sugar
2/3 cup sweetened condensed milk
1/2 cup + 1 Tbsp water (first quantity)
8 tsp gelatin powder (4 – 0.25 oz packets)
1/2 cups of water (second quantity)
2 cups (360 g) of high quality white chocolate (I used Ghirardelli white chocolate premium baking bars)
Food coloring (I used Wilton icing colors)

Add the sugar, sweetened condensed milk, and the first quantity of water to a medium sauce pan and heat over medium-low heat, stirring occasionally.

While waiting, pour the second quantity of water into the powdered gelatin and mix with a spoon. Leave to fully absorb for a few minutes.

When the sugar, milk, and water mixture begins to simmer, remove from the heat and add the bloomed gelatin. Stir until the gelatin is dissolved.

Pour the hot liquid on top of the chocolate and leave to sit for 5 mins to melt.

Use whisk to stir the glaze until the chocolate has completely melted.

Separate the glaze into separate containers (keeping the containers the same type will help keep cooling time around the same. Metal bowls will retain heat resulting in a much longer cool down time). Add desired food coloring to each container of glaze and stir until well-mixed.

Leave the glaze to cool. (Now is a good time to take the cake out of the freezer.) Once the glaze cools to 90F*, pour it over the frozen cake which is on top of a cup or cooling rack which is sitting on a tray lined with plastic wrap to catch the drippings. Transfer the cake to the fridge to set for a few hours before serving.

*94F worked fine for me. I got a bit impatient because I made the metal bowl mistake. To remedy the mistake, I transferred the glaze to a plastic bowl.

Stir cooling glaze when ready to pour to ensure good consistency. If one or more containers of glaze get too cool, you can reheat the glaze in a pan or by using a baking torch and stirring.

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Portal Cakes

When I decided on my bundt cake theme, I knew I had to do an orange portal and a blue portal. Portal and Portal 2 are funny fun puzzle adventure games by Valve. If you’re not familiar, you have a gun that shoots two portals, an orange one and a blue one. You can enter an orange portal and come out a blue portal or vise versa. The portals help you solve your way out of sealed rooms as you work your way through a facility. No spoilers here, but I really enjoy the games and their characters.

For the orange portal, I decided on doing the maple pecan cake with cinnamon glaze that I’ve posted on here before.

For the blue portal, I tried a lemon pound cake recipe and added blueberries. This recipe comes from Tarteletthttp://www.tarteletteblog.com/search…

While I didn’t get to do a sample cake for this one to taste, it smelled delicious and came highly recommended. I will make it again in the future for tasting.

Just like the sarlacc cake, I made a vanilla buttercream to fill the center hole of the cake. I made black sugar cookies using the no fridge recipe and ninjabread men cookie cutters. Then, I cut one sugar cookie man in half and placed each half in the buttercream so it would stand up. Once they were set, I poured the colored glaze around the cake and made sure it filled in the center evenly. For the maple cake, I used the cinnamon glaze as before and colored it orange. For the lemon blueberry cake, I used a vanilla glaze and colored it blue.
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Ultimate Lemon Pound Cake (with blueberries)

2 3/4 cup all purpose flour
1/2 tsp baking powder
3 sticks of butter at room temperature
2 cups sugar
6 large eggs
1 cup milk
2 Tbsp lemon zest
1/2 cup fresh lemon juice
1 package fresh blueberries

Preheat oven to 300F.

Butter and flour a 12 cup bundt pan.

Rinse blueberries. Coat blueberries with some extra flour so they won’t sink in the batter.

Sift flour and baking powder together. Cream the butter and 1 3/4 cup sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Stir in the lemon zest. Fold in the coated blueberries. Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 15 mins. Poke holes all over the cake with a wooden skewer.

Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.

Invert the cake onto a rack positioned over a baking sheet which is lined with plastic wrap or parchment paper. Slowly pour the syrup over the cake. It will seep through the holes and into the cake. Let cool to room temperature.

 

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Sarlacc Cake

The sarlacc cake! This is the cake that set me on a run of geek-themed bundt cakes. If you’ve watched the original Star Wars trilogy, you may recognize this monster as one who almost made a snack out of the Millennium Falcon. The recipes and construction come by way of Yummy Crumble. She took inspiration from other recipes and those are all cited in her original post. She also has a plethora of monster and creepy themed desserts that look like a blast to make and eat. This sarlacc cake is easier to construct than you’d expect and there are some work around if a part doesn’t work out. I had two failed attempts at making the madeleines (both human error, not recipe error) and ran out to purchase a small pack at my local Starbucks.
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Caramel Bundt Cake

3 cups unbleached all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3 large eggs
1 Tbsp vanilla extract
1 cup buttermilk

Preheat oven to 350F. Grease and flour your bundt cake pan.

In a medium bowl, whisk together the flour, baking powder, and baking soda.

With an electric mixer and paddle attachment, beat the softened butter with both sugars until light and fluffy. Add eggs one at a time until each is well mixed. Make sure to scrape the sides of the bowl. Add vanilla and mix some more.

On low, add the flour mixture alternating between the dry ingredients and the buttermilk. Start and end with the dry ingredients. Mix until just combined.

Pour into the bundt pan and bake for 35-45 mins or until an inserted toothpick comes out clean (mine went for 40 mins). Cool in the pan for 20 mins before transferring to a cooling rack.

Biscoff Cookies Madeleines

2 large room temperature eggs
2/3 cup light brown sugar
2 1/4 vanilla extract
1/2 cup all purpose flour
1/2 cup ground Biscoff cookie crumbs (grind up an 8 oz package as you’ll use the rest for decoration)
1/4 tsp baking powder
A pinch of cinnamon
8 Tbsp butter, melted and cooled

Set oven to 375F.

Lightly grease and flour madeleine pan. Place parchment on a regular baking sheet.

In a food processor, blend a package of Biscoff cookies into crumbs. Keep a 1/2 cup ready and put the rest aside.

Beat eggs and sugar together until thick. Beat in vanilla.

Sift flour, cookie crumbs, cinnamon, and baking powder into the bowl. Fold together until mixed.

Stream in melted butter while mixing on low. Spoon a Tbsp of batter into each cavity on the madeleine sheet. Bake for 12-14 mins or until lightly golden brown. Be careful not to over-bake. Allow to cool for a few mins before removing from sheet. Make sure the pan has cooled before making the next batch.

For the tentacles, place a small amount of batter into a baggie or piping bag. Pipe a thin line of batter onto the parchment paper. The batter spreads while baking. Bake at 375F until golden brown (just a few mins).

*My first batch didn’t work out because I got distracted and threw my cookie sheet and tentacles in at the same time and never checked on them. The entire batch burned black. During my second attempt, I ran into an issue with my flour and had to wait for a new bag. Once it showed up, I forgot to add the flour to my dry ingredients. Then entire batch spread as far as it could go while baking. I was able to salvage two crunchy pieces for the tentacles for my cake. I went and bought some madeleines to finish the cake.

Decoration

Rest of the Biscoff cookie crumbs
Your favorite salted caramel sauce (I used a jar of HERSHEY’S sundae topping)
Your favorite vanilla frosting (I used a basically vanilla buttercream and Yummy Crumble uses a caramel buttercream)
Handful of slivered almonds

Once the cake has cooled, drizzle the entire cake with caramel sauce.

Cover the cake with the cookie crumbs.

Using the raw almonds, create the teeth on the interior wall of the pit (the inside of the cake).

Fill the pit with frosting and cover the frosting with cookie crumbs. This will cover many of the almonds.

Using a small piping tip (no. 4), create teeth by piping small drops around the outside edge of the madeleine cookies. (I did two rows of teeth for fun). Place the two madeleine cookies inside the pit, pushing them slightly into the frosting so that they stand. Place the tentacles around the madeleine beak.

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Lemon Blueberry Bundt Cake – Box Mix

Box cake mixes do not hold mix-ins well. No matter how many times I try this, I refuse to learn my lesson. The result is all of the fruit or nuts sinking to the bottom of the pan/top of the cake. This experiment included adding blueberries and lemon zest to a boxed cake mix. Very simple, very tasty, but would be better if the berries were better distributed.
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Lemon Blueberry Bundt Cake

1 box yellow cake mix
1 lemon
1 box of blueberries

Take a small amount of the dry cake mix and place it in a small bowl. Rinse and dry the fresh blueberries. Toss blueberries in small bowl of cake mix until they are coated.

Prepare the rest of the dry box mix as directed on the box. For a bump in flavor, use an equal amount of milk instead of water and an equal amount of butter in place of oil.

Zest one lemon. Add zest to the cake batter and mix until combined. Fold in the blueberries.

Grease and flour a bundt pan. Follow the oven temp and baking time listed on the box. Start with the minimum bake time and increase time as needed until a toothpick inserted into the cake comes out clean.

Turn the pan upside down to get the cake out into a cooling rack. Let cool completely.

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Box cake mix typically isn’t dense enough to hold up fruit, so it sinks to the bottom of the pan, creating a blueberry crown in the finished cake.
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Individual Strawberry Jam Cakes

Looking for a tasty little treat for a mid-day snack or and end-of-day dessert? These hand-cakes by Martha Stewart will hit the spot. You can easily customize the recipe by switching out the flavor of the filling and using or omitting the citrus.
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Individual Strawberry Jam Cakes

1 1/2 cups unsalted butter, room temp
3/4 cup granulated sugar
1 tsp finely grated orange zest (I left out the citrus)
2 large eggs, separated
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt (left out)
1/4 cup milk
6 Tbsp strawberry jam or preserves
1 1/2 cup confectioners sugar
1/4 cup freshly squeezed orange juice (I substituted milk and added 1/2 tsp vanilla extract to make a vanilla glaze)

Preheat oven to 350F. Grease a standard 6-cup muffin tin and set aside.

In a medium bowl, beat butter, granulated sugar, (and zest) until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, soft together flour, baking powder, (and salt). Add flour mixture and milk in alternating batches to butter mixture. Set aside.

In a clean bowl, whisk egg whites to soft peaks; fold into batter among muffin cups. Make an indentation in the middle of each; full with 1 Tbsp of jam. Top with remaining batter.

Bake until a cake tester inserted in top cake layer comes out clean, about 30 mins. Untold cakes and transfer them to a wire rack to cool. In a small bowl, whisk together confectioner’s sugar and juice (or milk). Place parchment paper; drizzle cake with glaze.

Notes:
1. When separating batter, crest a thick enough base but conserve enough to cover the jam to reduce or prevent the jam leaning out.

2. When whisking icing, start with powdered sugar and slowly add the juice/milk to desired consistency. Blending all at once results in a thin, runny icing.

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GBBO – Prue’s Chocolate Mini Rolls

Who doesn’t love a good challenge from the The Great British Bake Off? The latest season available on Netflix introduced us to Prue, one of the new hosts, and her

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Prue Leith’s chotoclate mini roll

chocolate mini rolls.

Admittedly, my first attempt at this recipe didn’t follow the instructions to the letter, but I learned a few things and can’t wait to bake more versions in the future until I find the method that I am happy with. No matter what, the trials will all be delicious because this recipe is the right balance of chocolates and peppermint.
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Prue’s Mini Rolls

Cake:
60 g cocoa powder
30 g butter, melted
1 tsp vanilla extract
4 Tbsp boiling water
6 large eggs, separated
150 g caster sugar (a.k.a. super fine sugar. I only had granulated on hand)

Filling:
150 g butter, softened
300 g icing sugar (a.k.a. powdered sugar)
1 tsp peppermint essence (I used extract. There is a difference in strength but the extract worked just fine.)

Coating:
200 g plain chocolate, 70% cocoa solids (only 60% was available near me and it worked out fine)
200 g milk chocolate
100 g white chocolate

Heat oven to 350F. Grease two 30 cm x 20 cm Swiss roll tins. Line the base of each tin with a piece of greased parchment paper. (I only had a single half sheet pan available. I baked one sheet instead of 2 due to the slight size difference).

Since the cocoa powder into a small bowl, add the butter, vanilla extract, and boiling water and mix together. Set aside.

Whisk 100 g of the caster sugar and egg yolks together until light, thick, and fluffy. Add the chocolate mixture and whisk until combined.

In a separate bowl, whisk the egg whites to stiff peaks. Add the remaining 50 g of caster sugar and whisk until the sugar has dissolved, making a meringue.

Beat one third of the meringue mixture into the chocolate mixture to loosen the mix. Using a large metal spoon, fold the remaining egg whites into the mixture.

Divide the mixture between the two lined tins and level out. Bake for 12-18 mins. (My half sheet went for about 16 mins).

Remove from the oven and place on cooling racks. Cover the tins with a damp tea towel and leave to cool completely – 45-60 mins. (In my attempt, I took the cake out of the tin while hot and rolled with a tea towel. This ended up deflating the cake horribly. I do not recommend this alternate technique for this cake.)

For the filling, beat the butter until soft and gradually beat in the icing sugar. Add the peppermint essence and continue beating until white, soft, and fluffy.

Turn the cakes upside down onto two sheets of parchment paper (or a tea towel) and peel off the parchment paper on the top. Turn the cakes so that the short end is facing you. Score a line 4 cm on both short ends of both cakes. (I don’t recommend using the scoring method as the cake falls apart.) Spread the peppermint cream over the top and toward the edges.

Starting from the front short edge, roll up the cake, stopping in the middle. Repeat he same from the back until both rolls meet in the middle. Cut down the center between the rolls.

Repeat with the remaining cake so you have four rolls. Trim the ends and cut each roll into three so you end up with 12 mini rolls. Place the rolls, seam-side down, on a cooling rack and chill in the fridge for 15 mins to firm up.

To finish, melt the plain and milk chocolate together in a bowl set over a pan of barely simmering water (a double boiler). Place the cooling rack over a baking tin so it can catch the chocolate and dip, spread, or pour the chocolate over each mini roll to coat. Leave to set.

Melt the white chocolate in a bowl set over a pan of barely simmering water (double boiler). Spoon into a small disposable piping bag and snip off the end. Pipe fine stripes across the width of the mini rolls and leave to set. (My white chocolate never got thin enough to pipe, so I spooned lines onto each roll and used a toothpick to make designs.)

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Bangarang Cake

I’ve been reminded for weeks that someone wanted “a rainbow cake with rainbow icing” for his birthday cake. Ok. No problem. My first thought was to use it as an opportunity to try a mirror glaze! Unfortunately, I realized I wouldn’t have the time in the week leading up to the birthday so I went through several other ideas – 6” rounds each of a different color, two 9” rounds with the colors carefully layered – before I settled on a tie-dye 9”x13” and decided to wing it with the design of the buttercream.
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For the cake, I used a boxed white cake mix and the recipe on the box. I substituted milk for water and melted butter for oil. Note that you can either us just egg whites or the entire egg with the box recipes. Since I wasn’t leaving any of the cake white, I used the whole egg. After making the cake batter, I separated it into five individual bowls. I used Betty Crocker gel coloring for each color except for purple, which was a liquid coloring. I realized too late into coloring that my dark colors had gone bad so I was not going to get the typical red, yellow, green, etc. The colors ended up very bright which ended up being perfect! I alternated pouring batter of different colors into the greased 9×13 pan so they sat on top of each other. Half of each bowl would get poured in. After each half, the second half was added to keep the variety going in the layers. When the batter was all in the pan, I realized it looked like the imaginary food the kids had a food fight with in the movie “Hook”! Now I’m calling this bake “Imagination Cake” (imagination pie was referenced in the food fight scene). Take a toothpick and run it up and down the length of the cake or make swirl designs to add additional twists of color. Place in the oven for 30 mins at 325F. When done, let cool.

For the frosting, I went with I Am Baker’s whipped vanilla buttercream.

2 sticks of butter, softened
2 tsp vanilla extract
2 tsp almond extract
4 cups of confectioner’s sugar, sifted (her recipe goes as high as 8 but I found the minimum to be perfect)
2 Tbsp whole milk (She notes that you can go up to half a cup for a more creamy and loose icing. I found 2 Tbsp to be perfect.)
1 pinch of salt

Beat butter in the bowl of a stand mixer with he whisk attachment on medium-high speed until light and fluffy – about 3 mins. Add vanilla and almond extracts. Continue to mix.

With mixer on low, slowly add the sugar, milk, and salt, frequently scraping the sides and bottom of the bowl. Once incorporated, whip the frosting for at least 3 minutes on medium to high speed. I ran mine for 7 minutes, same as in the recipe.

If the frosting is too thick to spread, gradually beat in the additional milk (up to a half cup, total).

Separate into five different bowls. Add selected food dye to each bowl and stir until combined. Place an open baggie into a small cup with the top of the bag folded over the lip of the cup. Pour frosting from one bowl into one bag. Lift up bag, zip or twist to close, and use scissors to snip a small tip off of one of the bottoms of the bag. Holding the bag over the cooled cake, squeeze the bag to pipe the icing in a straight line longways along the cake. Use a butter knife, rubber spatula, or icing knife, smooth the row of colored frosting across the cake and down the sides. Repeat the bagging and popping steps for your next color. Overlapping color in each row helps with coverage. Repeat until the entire cake is covered. Run a toothpick through the frosting, lengthwise, to give the frosting a little extra flair. I ended up with plenty of leftover frosting but I also didn’t make a thick layer of frosting on the cake. Let sit or place in the fridge to firm up. It’s been so hot here that I popped mine in the fridge overnight. It gave the frosting a nice texture. The frosting also softened up again nicely after sitting out for a bit.

The almond extract works really well with the other flavors and makes this frosting stand out.

 

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Cannoli Dip Cake Experiment

Some days more than one experiment fails. This trial saw two fails in one day! The idea behind this bake was to try my first recipe for my long venture down the road to figuring out my ideal cannoli dip/filling. Unfortunately, the recipe I tried turned out really runny and had way too much almond extract. I hoped the filling would firm up in the fridge but no luck. I still tried to salvage it by scrambling and throwing together a chocolate ganache to maybe lock in the filling, but I ended up only adding half the amount of chocolate necessary so that, too, turned out too runny. Instead of ending up with a tasty cake experiment, I ended up with a few lessons learned. #weKeepItMessy
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Cannoli dip from Cookstr.

1 cup whole milk ricotta cheese (I used Polly-O which did not require straining)
1/4 cup powdered sugar
2 Tbsp milk or heavy cream
1/4 tsp vanilla extract
1/4 tsp almond extract
Mini chocolate chips (I used semi-sweet)

Combine ingredients and place in the fridge to set.

Chocolate ganache
1/2 cup heavy cream
4 oz chocolate (I used only 2 oz of semi-sweet chips)

Place chocolate into a heat-safe bowl. Heat cream in a small pan and bring to a boil on medium heat. Pour hot cream directly onto the chocolate. Let sit for 2 mins to let the chocolate melt. Stir until smooth. Pour onto cake.

 

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Runny cannoli filling between two slabs of yellow cake.
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Chocolate Pear Cake

Some family was recently traveling in Italy and started sending my photos of some goods in the local bakeries. They’re returning back this weekend and asked about two different cakes. After some Googling and talking with some fellow bakers, we determined that one was a chocolate pear cake and the other was an Italian apple cake. Today I tried the chocolate pear cake using a recipe by An Italian in my kitchen.

It smelled delicious while it baked and looks very tasty now that it’s done. Looking forward to everyone tasting it tomorrow.
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Chocolate Pear Cake

2 large pears either William, Anjou, or Bartlett – I used Bartlett
1 1/4 cups + 2 Tbsp cake flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1/4 cup + 2 Tbsp Greek yogurt
2 Tbsp milk
2 eggs
1 tsp vanilla extract
3/4 cup sugar
1/4 cup + 1 Tbsp vegetable oil
1/4 cup mini chocolate chips, dark chocolate (I chopped up some full-sized morsels instead)

Preheat oven to 350F.

Grease and flour or parchment a 9” cake pan. I used a spring-form pan.

In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.

In a small bowl, mix together the yogurt and milk until combined. Set aside.

Peel, core, and slice the pears.

In a large bowl, beat the eggs, vanilla, and sugar at medium speed until light and fluffy (about 5 mins). Then, slowly add the vegetable oil and beat until combined (about 1 min). Alternate adding the dry ingredients and the yogurt mixture. Beat until combined (about 1 min).

Pour batter into the prepared pan. Top with pear slices, sliced side down. Sprinkle with mini dark chocolate chips.

Bake for approximately 45 mins or until a toothpick comes out clean. Let cool. Dust with powdered sugar before serving.