Our second cooking challenge was chocolate cake. The contest ended in a tie for Serenity and Charisma, but really, everybody wins in this one!
This is going to be a very long post because I have many recipes to share from this challenge! The winning chocolate cake, the peanut butter balls, peanut butter ganache, cream cheese icing, and the whipped cream recipes will all be posted below. I hope you'll let me know how your cake comes out if you give it a try. You can also easily double this recipe for a standard 2 layer round cake.
Winning Chocolate Cake
Yield: 1 layer (8" round or square) cake
INGREDIENTS
1 cups granulated sugar
1 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot coffee
*Optional - you can mix in a half cup each of nuts or m&ms to the batter at the end*
DIRECTIONS
Heat oven to 350°F. Line one 8" round or square baking pan with parchment paper and then spray lightly with non-stick cooking spray. Set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla and mix until well combined.
Stir in hot coffee. The optional mix-ins are stirred in at this point. Batter will be thin, but that's okay! Pour batter into prepared pans.
Bake 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Winning Peanut Butter Balls
Yield: 30 balls
INGREDIENTS
1/2 cup smooth peanut butter (Serenity used dark roast)
1/2 cup butter, room temperature
2 cups icing sugar
3/4 cup graham cracker crumbs
1 cup semi-sweet chocolate (for melting)
DIRECTIONS
In the bowl of your stand mixer fitted with the paddle attachment combine the peanut butter and butter, mixing on medium speed until smooth.
Turn mixer to low and add in the powdered sugar and graham cracker crumbs, mixing until evenly incorporated. Mixture will be thick.
Using a small cookie scoop (about 1 tablespoon), portion out the mixture and roll into balls. Place them on a large parchment lined baking sheet. Place the baking sheet in the refrigerator for at least 30 minutes to chill.
In a medium bowl melt the chocolate in 25- second increments, stirring after each until smooth.
Using a fork, dip each peanut butter ball into the melted chocolate, tapping off the excess. Place back on the parchment lined baking sheet. Repeat with all balls.
Drizzle any extra chocolate on top of the balls. Allow the chocolate to set before storing.
Winning Peanut Butter Ganache
INGREDIENTS
1 cup semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup smooth peanut butter
1/2 tsp vanilla
DIRECTIONS
Combine all ingredients in a medium stainless steel bowl or top of double boiler.
Set bowl over a saucepan of simmering water. Do not allow water to touch bowl.
Cook, stirring frequently, until chocolate chips are melted and mixture is smooth.
Spread over cake while warm, then store cake in the refrigerator. Allow ganache to set for at least 2 hours before serving.
Winning Cream Cheese Icing
INGREDIENTS
1/4 cup (1/2 stick) unsalted butter softened
4 oz cream cheese softened (brick-style, not spreadable) (113g)
1/2 teaspoon vanilla extract
pinch salt
2 cups icing sugar
DIRECTIONS
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined. Use to frost completely cooled cake.
Winning Whipped Cream
INGREDIENTS
1 cup cold heavy cream or heavy whipping cream
2 tablespoons confectioners’ sugar or granulated sugar*
1/2 teaspoon pure vanilla extract
DIRECTIONS
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
Use immediately to decorate your cake, and referigate any leftovers (covered tightly) for up to 24 hours.
