For the cake, preheat oven to 350. Lightly coat two 8-inch cake pans with nonstick spray and line the bottoms with rounds of parchment paper. Coat paper with spray and set pans aside. Combine the cake mix, egg nog, oil, eggs, nutmeg, rum and vanilla extracts together in a large bowl. Beat on medium speed with an electric mixer for 30 seconds. Increase speed to high and beat for 2 minutes. Divide batter between the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in the pan for 10 minutes, then turn out onto a cooling rack. Peel off the parchment, carefully turn upright, and cool completely before frosting.
For the frosting, melt the chocolate until smooth in a microwave-safe bowl in 20-second intervals. In a medium bowl, beat the cream cheese, butter, sour cream, vanilla, and salt with an electric mixer until blended. Stir in the melted white chocolate. Add the powdered sugar and blend until smooth.
This week will be full of recipes for Guinness. Although I will always favor local craft beer, I do harbor a soft spot for Ireland and their World Famous Brewery. Just out of college I scraped together enough money to put myself on a flight from LAX to Dublin. landed in Ireland on a drizzly morning, jet lagged and confused. I had no idea where to go, or how to get there. Before I really knew what was happening, I was being dragged though the streets of Dublin by a charming Irishman, clad in a newsboy cap and green wool sweater.  Through his thick accent I was able to discern that he was taking me to a youth hostel at the foot of the Guinness brewery.  Once we arrived at our destination, he said goodbye with a smile and a cheerful wave and he was on his way, leaving me to realized that this kind stranger had walked at least a mile in the wrong direction just to make sure I found a bed for the evening.
Although most of you will be breaking out the famous Irish Stout this weekend, I will be sticking with beer brewed a little closer to home. Rogue Brewery makes several beers that would be perfect for this recipe, including the Chocolate Stout, the Double Chocolate Stout, or even the Hazelnut Brown Nectar, I choose to go with the Mocha Porteralthough the idea of the Irish Lager almost drew me in.
Generously spray a 912 inch glass baking dish with butter flavored cooking spray. Pour the batter into the pan. Bake at 350 for 45-55 minutes or until the surface of the brownies begin to look dry and cracked and a tester inserted into center comes out with a few moist crumbs attached.
I love chocolate. Also, I love cake. Spend a little time hanging around this site and youll see countless examples, like myChocolate Tart with Toasted Coconut and Sea Salt, or myMini Dark Chocolate Chambord Bundt Cakes.
How much frosting do i need for layer cake?
This recipe uses Dutch-process cocoa powder. Did you know that different types of cocoa powder can produce different results in your recipe? If youd like to know more about this, check out my post Natural vs. Dutch-Process Cocoa Powder.
Love chocolate? check out these other chocolate recipes
Chocolate: I recommend using 60 or darker chocolate for this recipe. I use Valrhona Manjari, a 64 dark chocolate which is slightly acidic with notes of red and dried fruit. Its a very well-balanced, not overly bitter, dark chocolate. For store-bought chocolate, I would recommend using a product from Guittard.
Salt: I useDiamond Crystal Kosher Saltin all my recipes andMaldons Flaky Sea Saltas my finishing salt. Not all salts are created equal. If you use Mortons Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier. 1 teaspoon of Diamond Crystal Kosher salt weighs roughly 3 grams while 1 teaspoon of Mortons Kosher Salt weighs almost 5 grams.
Start with room temperature ingredients. prefer to use soft but cool butter, which should not appear shiny or greasy. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
Melt and let cool your Chocolate: Bring a medium saucepan filled with 1 inch of water to a simmer. Add the bittersweet chocolate to a heatproof bowl and set the bowl overnot inthe simmering water to melt the chocolate. This can take anywhere from 5 to 10 minutes. Cool to room temperature before adding to the creamed butter.
Add your melted chocolate: With your mixer running on low, add your melted chocolate to your creamed butter along with the vanilla. Please make sure the chocolate is not hot or you will end up with a soupy mess.
Can I freeze this buttercream?Absolutely – my freezer is full of random leftover buttercream. Store it in an air-tight container and place a piece of plastic wrap right on top of the buttercream. This will help with any potential moisture build-up on top. Thaw it at room temperature and re-whip it when you are ready to use it. The re-whipping will bring life back into your buttercream.
These moist cinnamon rolls will make your entire kitchen smell delicious. Using vegan sour cream in the frosting balances out the frosting with a slight tangyness. Have a warm cinnamon roll with your cup of coffee or tea for a decadent breakfast or snack.
Mix in flour in cup increments. Once the dough is sticky, flour your surface and place dough onto surface. Knead until a loose ball is formed. Spray a clean bowl with cooking spray, place dough into bowl, wrap and allow to set at room temperature for one hour. The dough should double in size.
Roll dough from end to end into a cylinder. Carefully cut dough into 2-inch pinwheels and place on a well-greased 8-inch pie pan. Brush top with more melted Butter, cover and allow to rise more as you preheat the oven to 350F.
Remove plastic wrap and bake at 350F for 25–30 minutes or until golden brown. As the cinnamon rolls bake, make the Sour Cream frosting by whipping 1/2 cup Forager Project Butter, 1/4 cup Forager Project Sour Cream, 1 teaspoon vanilla extract and a pinch of salt in a bowl. Slowly add the powdered sugar until you reach the consistency and sweetness you desire.
Ive been looking for a chocolate frosting that isnt overly sweet but can deliver the fudgy richness that I crave. After much experimentation, I think Ive landed on one that fits the bill! Im excited to share this recipe for Chocolate Sour Cream Frosting with you.
Although this recipe does include butter, its not exactly like a buttercream frosting, as youll be melting the butter with the chocolate before beginning to whip everything together. The addition of sour cream adds a tanginess to the frosting which helps to offset the sweetness from the icing sugar.
This frosting is at its best when used on the day its made; however, if you wish to make it ahead, you can refrigerate it for up to 3 days. Make sure you remove it from the fridge a few hours before you want to use it, so it can come back to a spreadable consistency. In a pinch, Ive popped it into the microwave for 30 seconds on medium power to help loosen it up.
The type of chocolate you use is entirely up to you. I prefer to use dark chocolate for its density of flavour, but you may prefer something lighter, like milk or semisweet. The only thing I will say, is that you should choose a chocolate that you love to eat right out of the package. It all starts with good ingredients.
Why am i adding salt to the frosting i thought it was supposed to be sweet?
It does seem a bit strange to add salt to sweet things, doesn't it? In this case, we are using a small pinch of salt to help enhance the chocolate flavour and to reduce any bitterness. Its a bit of flavour magic, I would say!
Does this frosting harden or firm up?
The red velvet emulsion adds the slightest hint of citrus to the cake, which sounds strange for red velvet, but I promise you, its the best surprise of this cake especially when its paired with a tart chocolate sour cream frosting.
