This cake is from the NYT – it so light and magical – the orange zest, chocolate bits and early gray are a winning combination. I upped the cream cheese and cut the cake in half because I like frosting in the middle of my cake.
FOR THE FROSTING:
¾ c heavy cream
2 tsp loose Earl Grey tea
¼ c confectioners’ sugar
1 c cream cheese
FOR THE CAKE:
½ cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
1 ½ c all-purpose flour
1 tbsp loose Earl Grey tea
1 tsp baking powder
½ tsp salt
1 c sugar
2 tsp freshly grated orange zest
2 large eggs, at room temperature
½ c whole milk, at room temperature
¼ c chopped dark chocolate
Prepare the frosting: In a small saucepan, bring 1/2 c heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely. Slice in half, flipping one half onto a plate.
To finish the frosting, add cream cheese with confectioners sugar and best until light and airy. On low speed add the cream and beat slowly increasing the speed until smooth.
Spread 1/3 the frosting on the first layer. Flip the second layer on top. Top the cake with the remaining frosting to serve.
Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.
This is what happens when there are too many overripe bananas in our house. It is adapted from a recipe I found on Food52.
1 1/4 c whole-wheat flour
1/4 c unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
1/4 c coconut oil, room temperature
1/2 c sugar
2 large eggs
3 – 4 mashed ripe banana
1/2 c plain Greek yogurt
1 tsp vanilla e
3/4 c chocolate chips
1 c grated zucchini
Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
In a large bowl, beat the oil and sugar for 2-3 minutes. Add the eggs into the sugar and oil mixture, one at a time. Add the dry ingredients, beat to combine. Add the remaining ingredeints and beat to combine.
Pour into the pan and bake for 45 minutes to 1 hour. When a toothpick comes out clean, the bread is ready.
So the rain has finally come, and it’s chili time!! This was loosely inspired by a recipe from Food52. The secret to great chili is to let is simmer all day! The addition of coffee and chocolate make this one very unique and complex. Take a chance and try it you won’t regret it.
1 lb ground beef
1 diced onion
2 diced bell peppers
4 cloves minced garlic
2 – 3 diced chipotle peppers in Adobo sauce
1 28 oz can tomatoes
1 16 oz can diced tomatoes with chiles
16 oz stout beer
2-3 dried bay leaves
1 TBSP ground cumin
2 TBSP chili powder
1 TBSP cayenne red pepper
1 TBSP salt
2 TBSP finely chopped dark chocolate (I use 70% cocoa)
2 TBSP instant coffee grounds
Chopped green onions
In a large pot, brown the beef over medium heat, remove. Add onions and peppers, cook 4 minutes until soft. Add garlic and chipolte peppers cook for an additional 30 seconds, add spices and cook 1 minute, stirring. Add remaining ingredients except garnish and stir to combine, stir in beef and cook partially covered over the lowest possible heat for several hours.
To serve top with with sour cream, cheese, green onions and what ever else you might fancy.
Mix the flour, sugar, and cocoa powder in a mug. Add the egg, milk, oil, and vanilla and stir until well combined. Swirl in the caramel sauce or melted caramel and sprinkle the top with sea salt. Microwave on high for 1 minute or until the top is just dry.
This one is from one of my fav recipe blogs – Smitten kitchen. How can you go wrong with coconut and chocolate? These are so good – chewy, crunchy, coconut, chocolate goodness.
4 ozs unsweetened chocolate, chopped small
14 oz. sweetened, flaked coconut
2/3 c coconut palm sugar
6 TBSP cocoa powder
3 large egg whites
1/4 tsp flaked sea salt
1/2 tsp vanilla
Heat oven to 325°F. Line two large baking sheets with parchment paper.
Melt chocolate in the microwave on 50% power and cook in 30 second intervals until melted.
In a food processor, blend the coconut for one full minute. Add sugar and cocoa powder, blend another full minute. Add egg whites, salt and vanilla and blend until combined, then the melted chocolate until smooth. With a tablespoon measure, scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit.
Bake cookies for 15 minutes, until the macaroons are shiny and just set. Let them rest on the tray for 10 minutes after baking.
I love this chocolate mousse! It’s low calorie and so easy to make! I added a little espelette pepper to spicy things up.
1 c bittersweet or semisweet chocolate chips
3/4 c water
2 TBSP sugar
1/4 tsp instant espresso powder
3 large egg whites
2 tsp espelette pepper
Place chocolate in blender. Bring 3/4 c water, 2 TBSP sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites and pepper. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.