Chocolate Cake With Espresso Ganache and Buttercream Frosting

Usually when I bake, I make sugar cookies or almond pastries. Lately, though, everything I've been baking has been chocolate. Maybe it's because nearly every show on Food Network is about chocolate in honor of Valentines Day. Or maybe it's just because I'm in the Valentines spirit. Either way, all I can think about is chocolate chocolate chocolate. So when I came up with the idea for my latest cake, I got to baking as fast as I could- I couldn't wait to see how it turned out. I've never been huge on extremely sweet cake. I think the sugary frosting found on many cakes can over power the taste of the actual cake, and therefore make it a chore to finish the whole piece! So what I had in mind when I designed this cake, was a tame, moist chocolate cake, with a semi-sweet espresso whipped ganache filling, and the sweetness would come from the buttercream frosting.

This cake is a bit time consuming, but definitely worth it! Everyone who tried it loved it and came back for more. When storing the cake, make sure to keep it refrigerated and covered. And I promise there will be some healthy recipes after this one! I'm listing all of the ingredients first, and then the steps for each part. You may want to make the ganache before you make the cakes, or while they are in the oven. Make the frosting right before icing the cake. Have fun and enjoy!

What you'll need for...

Cake:

2/3 cup butter, room temperature

1 3/4 cup sugar

Seeds from 1/2 vanilla bean OR 2 teaspoons vanilla extract

2 eggs

2 1/2 1-ounce unsweetened chocolate

2 1/2 cups MINUS 2 tablespoons cake flour

1 1/4 teaspoon baking soda

2 tablespoon cocoa powder

1 teaspoon espresso powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

1 1/4 cups icy cold water

Espresso Ganache:

10 ounces semi-sweet chocolate

1 cup whipping cream

1/2 cup powdered sugar

2 1/2 tablespoons espresso powder

1/2 teaspoon vanilla

Buttercream Frosting:

1 stick butter (1/2 cup)

2 teaspoons vanilla

4 cups powdered sugar

1/4 cup whipping cream

To make the cake:

Preheat oven to 350, and grease and flour 3 round cake pans.

1. In a mixer, cream butter. Gradually add sugar and cream together.

2. Mix in vanilla and eggs one at a time, beating after each.

3. Melt the unsweetened chocolate, and cool completely.

4. Blend in the chocolate until totally combined.

5. Sift together cake flour, baking soda, salt, cocoa powder, cinnamon and espresso powder.

6. To the chocolate mixture, add the dry ingredients alternately with the cold water, beating after each addition. 7. Evenly distribute the batter between the three floured cake pans.

8. Smooth the tops of the cakes with a spatula and tap the pans on the counter to release trapped air.

9. Bake at 350 for 20-25 minutes. Cakes are done when a toothpick inserted in the center of each cake comes out clean.

10. Cool the cakes completely before removing them from the pans.

To make the ganache:

1. In a double boiler or a glass bowl over a pan of water, gently heat the chocolate.

2. Meanwhile, over low heat, heat the whipping cream. Bring it to a simmer, and remove from heat.

3. Once the chocolate is melted, add the cream a little at a time, combining with a spatula between each addition. (If the chocolate seizes, or hardens, the cream was not hot enough. Add a bit of vegetable shortening and stir until melted again. Reheat the cream until it is hotter.)

4. Once the chocolate and cream is combined and smooth, whisk in espresso powder and vanilla.

5. Next, whisk in the powdered sugar until smooth.

6. Remove from heat, and let cool thoroughly.

7. Once cooled, cover and place in the refrigerator. (If ganache has solidified after being in the refrigerator, let it sit out for a few minutes to soften before you use it.)

To make the frosting:

1. Cream together butter and vanilla until fluffy.

2. Slowly add powdered sugar, combining thoroughly between each addition.

3. Once all the sugar is added and the frosting looks like a dough, slowly add in whipping cream.

4. Beat for 3 minutes, cover and refrigerator until needed. (If you are frosting the cake right away, do not refrigerator. If you are using it out of the fridge, let it soften for 10 minutes first.)

AND FINALLY!

To assemble the cake:

1. After the cakes have cooled completely, remove them from the pans.

2. Using a sharp knife, cut the top off each cake to make a level top.

3. Cut all the way around each cake to take off any crispy edges.

4. Using an electric mixer, whip the cooled (but not hard) ganache until it is a frosting consistency.

5. Line a cake stand or plate with small pieces of wax or parchment paper around the edges.

6. Place 1 cake on top of the paper pieces.

7. Spread half of the ganache on the top of the cake, making sure it is even.

8. Place another cake on top to form the second layer.

9. Evenly frost the top with the remaining ganache.

10. Place the last cake on top.

11. Spoon about 1/4 of the frosting into a bowl, and lightly frost the entire cake. This is the crumb coat

12. Refrigerate the cake for 10-20 minutes, until the frosting is set.

13. Using the remaining frosting, frost the rest of the cake, spreading very evenly and smoothly.

14. Pull out the wax paper pieces for a clean cake stand or plate!

If there is any remaining ganache, you may put it into a decorating bag and pipe the top of the cake to decorate. You may also sift cocoa powder or espresso powder over the cake.

Make sure to keep the cake refrigerated and covered. And most of all, enjoy!!

Vanilla Bean Cupcakes with Vanilla Bean Cream Cheese Frosting

If I had to pick one food to live off of the rest of my life, I would pick cupcakes. Not versatile potatoes or protein-packed meat. Simple, homemade, cupcakes with vanilla frosting. My love of these mini-cakes started Valentines Day, about 7 years ago. My brother's girlfriend at the time made a batch of cupcakes, complete with red frosting and heart-shaped sprinkles. Since my brother has never had a huge sweet tooth, he ate a few, put the rest in a container and packed them away in the basement freezer.

Not long after, I was helping my mom put away groceries and was sent to the basement to store various meats. As I moved around boxes and containers in the freezer to make room for the groceries, I came upon the container of cupcakes. Knowing my brother would be upset if I ate his precious cupcakes, I warmed one in my hand and quickly wolfed it down. It was delicious. Still slightly frozen, it was chewy and melted in my mouth. It was perfectly sweet and I was in love. I rearranged the remaining cupcakes to fill the empty space and closed the freezer door.

For the next few weeks, I secretly made my way to the basement to privately enjoy my forbidden fruit. I was hooked. And just as quickly as I had discovered them, I had eaten nearly all of the cupcakes. When my brother found his barely filled container in the freezer, he was beyond upset, but I just smiled as I denied his accusations of eating his Valentines Day gift. And ever since, cupcakes have been my weakness.

Since the first two recipes I've shared have both been chocolate and cookies, I decided it was time to mix it up a bit. It wasn't hard to decide on what to bake next. I racked my brain on how to mix up my all-time favorite dessert. I decided to incorporate the vanilla beans which I bought a few weeks back (which have been sitting on my counter waiting for an opportunity to be put to use) and make Vanilla Bean Cupcakes with Vanilla Bean Cream Cheese Frosting.

I found a basic cake recipe, replaced the given amount of vanilla with the beans and added a pinch of salt. The cake is heavenly soft that falls apart in your mouth like the perfect cupcake should. The frosting is a completely original recipe with a delicious tang from the cream cheese.

The vanilla bean makes a HUGE difference in taste. When my boyfriend and mom tried a spoonful of batter, they both exclaimed that it tasted like Breyers Ice Cream. It's far from 'Vanilla Flavored.' And the wonderful black specks of flavor are carried throughout the whole cupcake, from the cake to the frosting. And the best part? It's so easy.

Vanilla Bean Cupcakes with Vanilla Bean Cream Cheese Frosting

Serves 16

For Cake Batter:

1 cup white sugar
1/2 cup butter (1 stick), softened
2 eggs
1 vanilla bean
1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

pinch salt

For the Frosting:

1-8 ounce brick of Cream Cheese

1/4 cup butter (1/2 a stick), softened

1/2 cup powdered sugar

1/2 vanilla bean

1/2 teaspoon pure vanilla extract

1 tablespoon sweetened condensed milk

To prepare the batter:

Preheat oven to 350 degrees Fahrenheit. (175 degrees C). Line a muffin pan with paper liners. (This recipe makes about 16 cupcakes.) Slice open the vanilla bean, and using a knife scrape all the seeds. Place vanilla seeds and bean pod into a 1/2 cup milk, stir, and set aside.

Using an electric mixer, cream together the sugar and butter. Beat in the eggs one at a time. In a separate bowl, combine flour, baking powder, and pinch salt. Slowly add to the creamed mixture. Squeeze out any moisture from the vanilla bean into the milk, and discard. Add the milk to the batter.

Evenly spoon the batter into each cupcake liner and bake for 20-25 minutes. The edges should be lightly browned, and a toothpick should come out clean from the center of each cupcake. Let cool completely before frosting.

For the Frosting:

Using an electric mixer, beat the butter and cream cheese well. Slowly add the powdered sugar. Add the seeds from the vanilla bean. Mix well, and discard of the bean. Finally, beat in sweetened condensed milk and vanilla extract.

Use a small spatula to frost each cupcake. Refrigerate frosted cupcakes or any unused frosting.