Wacky cake is a term I’ve heard for a while now in baking blogs and baking groups. I knew it was a Depression era recipe and that it is a go-to for people with certain dietary restrictions. One of my last bakes in 2019 was my first go at a wacky cake. I had bookmarked a recipe by Kathy P. a while back and dug it up to give it a go. The recipe is originally egg free and dairy free plus she has plenty of recommendations on how to customize the recipe to meet other dietary needs.
For my go, where the recipe calls for oil, I used coconut oil. This added the soy free element to the cake. Note that coconut is sometimes part of a nut allergy and sometimes not. If you need to avoid nuts and soy, go with palm oil instead.
I highly recommend giving this cake a go, even if you aren’t baking for a specific diet. It’s very easy to make, doesn’t require eggs or milk, and, as Kathy P. points out, you can make it in the same pan you bake it in, so there’s very little mess to clean up (see her recipe for the single pan instructions)! And it’s fully of chocolate goodness.
Kathy P.’s Wacky Cake
1 1/2 cups flour
3 Tbsp cocoa powder
1 cup sugar
1 tsp baking soda
1 Tbsp vinegar
5 Tbsp oil
1 tsp vanilla
1 cup water
Preheat oven to 350ºF.
Combine the dry ingredients (flour, cocoa powder, sugar, baking soda) in a bowl. Mix thoroughly. Mix wet ingredients (vinegar, oil, vanilla, water) in a separate bowl and stir to combine. Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.
Pour into a greased and floured pan (8″ square, 9″ round, 12 cupcakes)
Note: some wacky cake recipes say that no greasing is required. I placed parchment circles at the bottom of my pans (2 6″ rounds) without greasing or flouring and they came out of the pans fine.
Bake in the oven until it tests as done, about 35 mins for cake, 20 for cupcakes.
Matcha, also known as green tea, is a hit or miss flavor for many. Some simply do not enjoy it at all. Some may find it too grassy, a common complaint of strong matcha. Others find it quite pleasant. I enjoy weaker matcha flavor, typically when blended with dairy.
Back in late 2017, I began venturing away from American buttercream frosting and trying both Swiss and Italian meringue buttercreams. I came across a recipe for a honey-sweetened SMBC and had some matcha waiting to be baked with. I had to try a matcha roll cake.
Not only did both recipes turn out well, they worked together perfectly. The buttery flavor and smooth texture of the SMBC was a match with the rich matcha. Not only that, but I managed a pretty nice swirl with the cake. This is still one of my personal favorite bakes.
1 cup (112 g) cake flour 2 Tbsp (14 g) matcha powder 1 tsp baking powder
5 large eggs separated
3/4 cup (156g) granulated sugar
1/4 cup whole milk
Preheat oven to 400°F. Like jelly roll pan with parchment. Set aside.
In a small bowl, whisk together cake flour, matcha powder, and baking powder and set aside.
In a large bowl, whisk together the egg yolks, granulated sugar, and milk until pale in color.
In another clean bowl, whip egg whites to medium-stiff peaks.
Add dry flour mixture to yolk mixture. Fold to combine. Add whipped egg whites in three additions. Gently fold to incorporate egg whites.
Pour batter into prepared baking sheet. Use offset spatula to spread batter into an even layer. Bake for 8-10 mins until cake springs back to touch. Remove from oven and run a mini offset spatula around the edge of the pan to loosen the cake.
Invert the cake onto a clean kitchen towel. Slowly and gently remove the parchment from the cake. Use the towel to roll the cake into a log. Let the cake rest on a wire rack to cool to room temperature.
Once the cake is cooled, unroll the cake. Add generous amounts of filling. Use an offset spatula to spread filling to an even layer.
Use your hands and the towel to gently roll the cake back into a log. Place the seam at the bottom of the cake to prevent it from unraveling. Cover log with plastic wrap and let it chill in the fridge for at least 30 mins to allow the filling to set up. Slice a bit off of each end for a smooth presentation.
4 egg whites, room temperature
3/4 cups honey or maple syrup (or half of each)
1 3/4 cups butter, softened
3 tsp vanilla extract (I only needed 1 tsp for flavor)
Notes: Make sure your bowls are very clean. Do not get yolks in the egg whites.
Combine sweeteners (honey/syrup) and egg whites together in a heat-safe bowl (top part of a double-boiler). Place it over a pot of boiling water, making sure the bottom of the bowl does not touch the water. Heat for 4-5 mins or until the thermometer reads 150-160°F, stirring often. If your mixture ends up lumpy, strain it before beating.
Use whisk attachment on a stand mixer and begin beating the egg mixture on high speed until it is thoroughly cooled, fluffy, and holds its shape well (beat to stiff peaks, can take 8-15 mins, mine took less time).
Switch to the paddles attachment and begin adding butter little by little (I sliced my butter and added 1 Tbsp at a time). The mixture can become curdled (it did), but it will come back together after you beat it for several minutes (it did). Turn the mixer to high speed and beat for several minutes to incorporate lots of air and make the buttercream fluffy. When it is nice and fluffy, mix in the vanilla. If your buttercream is warm, stick it in the fridge for 30-60 mins and then beat again for a few minutes. Use right away or store in an airtight container in the fridge.
*see original posted recipe for instructions on using arrowroot or cornstarch to lighten the SMBC
If you follow Casual Confections on social media, you’ve seen a lot of chatter leading up to the Muggles Market and Geek Gala which both took place last Saturday. Both events were a huge success!
Want to try your hand at making any of the goodies Casual Confections sold or donated to the events? Go for it! These are the recipes I started with and tweaked to end up with the current versions on my menu:
Topping – same fluff recipe as above, just add ground freeze dried strawberries, strawberry flavor oil, or strawberry Jell-O mix in place of the vanilla extract. Start with a small amount and add more to taste. Sprinkle with ground freeze dried strawberries.
It’s mid-August. The school buses are back out and rush hour is back to its full capacity. It’s still hot outside and summer will be around for a few more weeks, but visions of pumpkin flavored goods have started to dance in our heads.
This year I decided to join in the pumpkin fun. A pumpkin roll is the first of two planned pumpkin treats that are new additions to the menu! For my first pumpkin roll attempt, I started with a recipe for the infamous Libby’s pumpkin roll (recipe is available on the label of the can of pumpkin).
2/3 cup (5.3 oz) pumpkin (I used an entire 15 oz can for my first experiment and the cake held together mostly fine)
1 cup walnuts, chopped
1 package cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tbsp butter, softened
1 tsp vanilla extract
Preheat oven to 375ºF. Grease and line a 15×10 inch jellyroll pan with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, and cloves in a small bowl.
Beat eggs and granulated sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts. Bake for 13-15 mins or until top of the cake springs back when touched. Immediate turn cake onto towel. Carefully peel off paper. Roll cake and towel. Cool on wire rack.
Beat cream cheese, 1 cup of powdered sugar, butter, and vanilla in a small bowl until smooth. Carefully unroll cooled cake. Spread mixture over cake. Reroll, wrap in plastic, and refrigerate for at least 1 hour.
CCK is back with another bake designed and executed by an almost-four-year-old. It all started with his grandfather’s birthday.
“Oh, it’s GP’s birthday! We need to make him a cake!”
“What kind of cake do you want to make for him?”
“A chocolate chip cake!”
As I showed him different photos for inspiration on what we could do with the chocolate chip cake idea, he spotted a set of colorful popsicles.
“Let’s make those!”
“We can do that. Those are cake.”
The kid was hooked. We ordered two mini cakesicle molds and some small popsicle sticks.
After a few more discussions about what flavor the cake and icing would be, we landed on chocolate cake with chocolate chips and chocolate icing. Perfect! The birthday boy loves chocolate and this would be far from chocolate overload.
Since we only had two molds, we used half a box of Devil’s Food cake mix and applied my usual modifications (butter for oil and double the amount, milk for water). Note: when making half of a box mix, be sure to half the wet ingredients. Store the rest of your dry mix in a sealed baggie and be sure to mark what type of mix it is, the expiration date, and any instructions you still need from the box. (These can easily be made with cake made from scratch, too.)
The small baker excitedly put on an orange apron and chef’s hat and got to work using the hand mixer. He did need some help after a while as the mixer is still big for his small hands, but he did a great job for his first solo mixer run! The junior baker wanted to also make this a mint cake, so we added some peppermint extract to the batter.
When the batter was ready, we greased a 9″ x 13″ cake pan, poured in the batter, and got ready to put it in the oven.
“WAIT! We forgot the chocolate chips!”
Indeed we had! Instead of scraping the batter back into the bowl, we poured a layer of chocolate chips on top of the batter in the pan, knowing the cake would rise over them (especially since I did not coat them). The pan then went into the oven, following the box instructions for time and temp.
Meanwhile, I had taken some leftover chocolate-flavored black American buttercream out of the freezer to thaw overnight. While the cake was in the oven, we let the buttercream sit out on the counter to further soften up. Since we were going to be mixing it directly into the cake, we did not re-whip it.
After the cake came out of the oven and cooled on a rack, we dug our hands in. This was a fun part for the junior baker. You crumble the cake into small bits in a bowl using your hands. This is great for kids because they can just go wild. After crumbling our cake to pieces (the chocolate chips had become melted chocolate at this point), we added two tablespoons (cereal spoons, not measuring spoons) of buttercream to the bowl. Now, we got really messy! We used our hands to blend the buttercream with the cake until it was one wet cakey mixture.
Now it was time to see how this mixture went into the molds. Since this was my first go, I greased the molds. The quality of the molds is so good, though, that they do not require greasing. My molds will be ungreased next time.
We continued to use our hands and pressed the mixture into the molds. Each cavity holds a surprising amount of cake mixture! After filling our eight molds, we slid a popsicle stick into each one. The design of the molds makes this step super easy as there is a rest for the stick and a slot for it to slide into. You still need to be a bit careful so you’re not pointing the stick up or down when sliding it in as this may cause the stick to pop out of the cake.
We hand plenty of mixture left and decided to make some cakepops. We took a small handful of mixture and rolled it between our palms until we had circles. Then we carefully pushed a lollypop stick into the center. We lined a baking sheet with wax paper and placed the cakepops and cakesicle molds on it. Once everything was shaped and molded, the entire sheet was popped into the freezer to set overnight.
The next day, we took the sheet out of the freezer. The cakepops stayed sitting where they were. We took the cakesicle molds and popped the cakesicles out. This was super easy! Start at the top and slowly push the cakesicle up and out. We placed the unmolded cakesicles onto the wax paper with the cakepops. While these sat out, we melted a bag and a half of dark chocolate candy melts in a double boiler. They melted fairly quickly. We poured our candy melts into a large red Solo cup for easy dipping since the cakesicles are tall. We took turns dipping our cakesicles first, since we’d need our melts to be higher up in the cup. While dipping the cakesicle, be sure to slowly turn the treat to get a good coating, especially around the area of the stick. Slowly pull the treat out of the melts and turn your treat right-side-up so that any chocolate on the top falls down onto to cakesicle or cakepop. The melts started to cool down and get a bit harder to work with as we went on, but that is easily fixed by reheating or adding newly melted candy melts to the mix to get it a bit more runny again.
After each dip, we added colorful sprinkles. Junior baker had his choice of sprinkles and made his own mix.
The first couple cakepops we tried rolling them in the sprinkle mix, but the melts were still too warm and the sprinkles carried them right off the pop in dollops. The cakesicles did not have that issue as much because we did not roll them, we just pressed them into the sprinkles. After a few attempts with pressing and rolling, we both decided to use our fingers to sprinkle the sprinkles onto the pops and cakesicles. Instead of setting the cake pops in a stand so they were upright, we placed them right back on the wax paper, resulting in flat sides. This was fine by us as the pops were extras and were just for fun.
The candy melt coating set very quickly and letting the cakesicles and pops set on the wax paper worked out perfectly. Since junior baker wasn’t going to see GP for a few days, we needed to sore the cakesicles. Once they were completely set, we lined an airtight container with wax paper and placed the cakesicles inside. Each layer of cakesicles was topped with a piece of wax paper to keep them separated. The candy melt coating does lock in the moisture of the cake and help keep it preserved, but popping these guys in the freezer if you don’t need them for a while helps to extend their shelf life.
Now it was time to sample our work. The junior baker and I each took a cake pop and bit in. They were delicious! The various chocolate flavors (dark chocolate candy melts, Devil’s food cake, black chocolate buttercream, chocolate chips) combined with the peppermint extract resulted in a very tasty bite. The sprinkles, especially, gave the pop an extra crunch that really tied the treat together.
I highly recommend cakesicles as a bake to do with kids, especially smaller kids. They can have a lot of freedom in making them without you needing to make sure they’re not over-mixing or adding the wrong thing or doing something unsafe. Everything they get their hands into can be licked off immediately (the cake is baked, the buttercream is made, the candy melts can be tried as long as they’re not too hot) without worry. Doing them in two parts (baking and molding one day, dipping and decorating the second) means that each part does not take long, making it easy to keep the kids engaged before they reach the end of their attention spans. Plus, they get to eat what they created. Seeing their faces when they taste just how good the treat is and your remind them that they made that themselves, is priceless. It’s a great exercise and confidence boost for them.
So order at least four molds (I immediately ordered more after we were done) for a half cake (eight for a whole) and start planning your flavors with your favorite junior baker.
Have you tried one of our CCK bakes? If so, post your pictures in the comments, on our Facebook page, on Instagram, or on Twitter! Be sure to use the hashtags #CasualConfectionsKids #CasualConfections and #WeKeepItMessy!
A number of gluten-free recipes have been gathering dust in my books and binders. Gluten-free baking can be expensive and cumbersome since you need various flours and xanthum gum to create a suitable blend that can sub for all purpose flour. Several companies have worked to take the hassle out of gf baking by offering prepackaged flour blends. After learning about these blends, I decided to use King Arthur Flour‘s Gluten-Free Measure for Measure flour blend. This blend includes rice flour, whole grain brown rice flour, a couple starches, and xanthum gum. What does this all mean? It means that this is the only thing you need to buy when adapting a non-yeast recipe to be gf (Note: always check your other ingredients to ensure that they are also gf).
For my first adapted recipe, I went with the lemon blueberry pound cake, which you may remember from the Portal cakes post. The only substitution was the gf flour instead of the ap flour.
The good news first: The flour swap was great! I’m really happy with how the cake turned out with the gf flour.
The bad news: The cake was 90% inedible. Why? I forgot about my blueberries until I started pouring the batter into the pan. In my scramble, I completely forgot (once again) to dry them and toss them in some of the gf flour. This resulted in a lot of extra moisture in the cake. The blueberries all gathered in the same section of cake and those sections did not bake fully. I had already glazed the cake before slicing, so I wasn’t able to toss the slices back into the oven to finish them up.
Fortunately, there were some parts that were baked that I was able to taste. I’m now chomping at the bit to try another recipe using the gf flour. While I have not tried any other brands, I do recommend King Arthur Flour’s gluten free blend, as do many others (shout out to those who commented on Facebook and Instagram!).
My second Passover bake this year is an apple cake. Instead of regular flour and baking soda, this cake utilizes potato starch and matzoh cake meal. The recipe for this bake came from ReformJudaism.org.
2 tsp cinnamon
3/4 cup sugar
Juice of 1 lemon (or 2 Tbsp lemon juice)
5 large Granny Smith and/or Braeburn apples, peeled and diced
1/4 cup sugar
1-2 tsp cinnamon
Grease a 9″ spring form pan. Place parchment on the bottom of the pan. Preheat oven to 350ºF.
Beat eggs with sugar until blended. Add oil and beat. Sift together potato starch and cake meal. Add sifted items to the egg mixture.
For the filling, mix together the cinnamon, sugar, and lemon juice. Mix in the apples.
Put two cups of dough (or half the total amount of dough) into the pan. Spread evenly. Add the apple filling using a slotted spoon, leaving the accumulated liquid behind. Make sure filling is distributed evenly.
Put in the remaining two cups of dough. Spread evenly. Sprinkle with cinnamon sugar topping (you won’t see this in my photo as I forgot this step and dusted the top after the cake was baked).
Place the pan on a cookie sheet since liquid may seep out.
Bake for one hour.
Let cool in the pan before releasing.
Unbaked Passover apple cake (sans cinnamon sugar topping)
Pastry cream is not something I’ve had on my to-bake list, but finding the right recipe for cannoli filling has been. I grew up having cannoli from Long Island, so the bar has always been set pretty high. Last year, I took a stab at making a cannoli filling using a recipe for cannoli dip. As you may recall, it was more of a learning experience than a dining experience.
For my second attempt at a cannoli filling, I tried a recipe by Ginger Barragan of Moonlight Bakes Bakery. Since her recipe utilizes pastry cream, I ended up adding it to my to-bake list. King Arthur Flour is a great source for recipes, so I decided to give their pastry cream a spin.
Having watched shows like Chopped and the Great British Bake Off, making pastry cream had become a bit intimidating. It seemed too easy to ruin the cream and end up with inedible scrambled eggs. The one piece I kept forgetting about was that they were working against a clock. It is easy to see how one slip up can ruin the whole batch, but overall the process was simpler than expected.
Since these experiments were for the filling and the cream, I decided to bake and torte a single devil’s food cake as a vehicle for eating the results instead of going whole hog with fresh pastry. Those challenges are for a later time.
While the cannoli filling isn’t where I want it to be, it is very tasty and a great place to start while honing in on the right ingredients and proportions. I highly recommend giving both of these recipes a go.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Pastry Cream via King Arthur Flour
3 cups whole milk
1/2 cup sugar
2 tsp vanilla extract
1/4 cup cornstarch
1 Tbsp all purpose flour
4 large egg yolks*
4 Tbsp (1/4 cup) butter
1 cup heavy cream (optional)**
Before starting, set up a bowl with a strainer in an ice bath (place the bowl into a larger bowl, add water and several ice cubes between the two bowls, keeping the inner one dry).
In a medium saucepan, stir together 2 1/2 cups of milk and all of the sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup of milk.
Whisk some of the hot milk mixture with the yolks to temper them. This keeps the yolks from turning into scrambled eggs when you add the simmering milk.
Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will prevent lumps later. Bring to a boil, stirring occasionally, with a whisk, until mixture thickens. Once the cream comes to a full boil, stop cooking immediately or it can curdle and separate.
Remove from the heat and strain through a fine strainer into the bowl set in an ice bath. Stir in the butter and vanilla extract (I sliced the butter so it melted faster and mixed more easily). ***If you would like to flavor the pastry cream, do so here*** (See King Arthur link for flavoring suggestions)
Cover the cream with a piece of plastic wrap, making sure the wrap touches the cream to prevent a skin from forming. Refrigerate until cool.
Will keep covered in the fridge for up to five days before it begins to weep.
Pastry cream going into the fridge to cool
Pastry cream and raspberries in a torted 9″ round of devil’s food cake.
Cannoli Filling via Ginger Barragan
3/4 cup pastry cream
3/4 cup ricotta cheese (depending on brand, your cheese may need to be strained through cheesecloth overnight. A dry ricotta like Kraft Polly-O (my favorite!) can be used immediately.)
2 Tbsp powdered sugar
1 Tbsp mini chocolate chips (I used more than 1 Tbsp. add to desired density of chips)
Stir pastry cream, ricotta, and powdered sugar until well-combined. Mix in chocolate chips. Chill for 1 hour before filling shells or using in cake.
A surprise inside cake looks simple enough. It’s a cake of any flavor with a design or different color cake inside of it. One complaint I’ve seen pop up in a lot of conversation about surprise inside cakes is that the design typically ends up dry since it’s baked twice. Having baked one now, I can see how easily that can happy but I also see room for tweaks to prevent that from happening.
For this experiment, I kept the cake simple so that I could focus on trying my hand at the technique. To figure out my approach, I checked out cakes by i am baker and My Cupcake Addiction. I love the colors in My Cupcake Addiction’s love heart cake and may try that as a rainbow surprise in a future surprise inside cake. For my first try, I opted to use a ghost cookie cutter to make Pinky, one of the Pac-Man ghosts.
Surprise Inside Cake
1 box of white cake mix
1 box of devil’s food cake mix
Prepare one box of white cake mix either by using the instructions on the box or by the modified box method substituting melted butter for oil and milk for water. Add desired color (in this case, I added red with a dab of black to get a muted pink color). Line a cookie sheet or sheet pan with parchment paper and pour batter onto pan. Bake at 350F for 23 mins (or as described on the box).
Place a piece of parchment paper on a cutting board large enough to place the cake on. When the cake comes out of the oven, place the paper and cutting board on top of the cake and flip it so that the cake sits on the board. Lift the pan and peel off the parchment paper that is now on top. Pop the cake on the board into the freezer for 10-30 mins to firm up. This will help prevent the cake from crumbling as much when you use the cutter. Select a cookie cutter for your design and make sure it’s small enough to sit in the cake pan you’re using for the final cake. My ghost cutter ended up being slightly taller than what I needed it to be. Remove the sheet cake from the freezer. Flip the cake over again and remove the parchment paper. Trim the top of the cake with a knife to remove the browned part of the cake and reveal the brighter colors underneath. Use the cutter to cutout shapes from the sheet cake. Cut the shapes close to each other to maximize the number of cutouts. Any extra make tasty snacks.
Arrange the cutouts on the same cutting board and pop the board back in the freezer for at least 30 mins (I did 30 but will let them freeze longer next time to better prevent the moist batter of the second cake from soaking into the cutouts).
Prepare the second box mix as above (either via the box or modified). Using a rubber spatula, place some of the batter on the bottom of a greased and floured bundt cake pan and spread it out to cover the bottom of the pan. My Cupcake Addiction suggests a half inch of batter. Bake this layer of batter at 350F for 7 mins.
Take the pan out of the oven and immediately spread a layer of raw batter on top of the baked layer in the pan. The new batter will thin out quickly since it’s going on top of hot cake. These layers of cake and batter will help to hold the cutouts in place. Take the cutouts out of the freezer and start placing them in the pan. The top of the cutout should be in the bottom of the pan (remember, the cake is upside-down in the pan). The cutouts can be arranged close to each other or with lots of space in between depending on how your want your slices to look. A more spaced out arrangement will result in not knowing whether you’ll get an all devil’s food slice or a slice with a surprise design when the cake is served. If you do a more crowded arrangement, leave some space for batter in between. Don’t press them together too tightly.
Place the rest of the batter into a large piping bag. Cut a wide tip at the bottom. Using the bag helps to get the batter between the cutouts and between the cutouts and the edges of the pan. Pipe the batter into all the sections around the cutouts. After filling the sides and in between, pipe the batter on the top of the cutouts to cover them. Since my ghost cutouts were a bit too tall, my batter did not completely cover them. I used a rubber spatula to try to coat exposed areas of cutouts with batter to encourage the cake to cover them all. When done, tap the pan on the counter a few times to get the batter to fill any gaps. Bake at 350F for 33-35 mins (or as long as directed on the box). Let the cake cool in the pan for 15 mins before flipping it over. The cake should release easily. When ready to serve, cut slices and enjoy the surprise image inside.
Cake scraps and extra cutouts from the white cake. Tasty snacks.
The batter didn’t quite cover the bottom of the ghosts, so my based ended up uneven. Once the cake was flipped, you’d have no idea this is how the bottom looked.
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 Alliance. Cavendish 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.
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).
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.
Crystal adding whole hazelnuts to the outer border of the cake
Nutella buttercream coating
Parfaits made of the cake scraps, leftover buttercream, and extra hazelnuts
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.
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.