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Zebra Layer Cake
ha scritto per te admin 14 Aprile 2023, 12:35
Slice this showstopping Zebra Layer Cake to reveal chocolate and vanilla stripes inside. The marbling technique is surprisingly easy to master, and I’ll show you how!
It was around 2012 when I first saw Zebra Cakes making the rounds on popular food sites and baking blogs. (Not to be confused with these famous Zebra Cakes.) Slice the cake to reveal a graphic stripe of chocolate marbled against vanilla. The effect is so eye-popping, it looks something akin to zebra stripes.
More than a decade later, I’m trying it for myself. Back then, there were so many iterations floating around, I just didn’t see the need for one more. It wasn’t until recently that I found familiar inspiration for a new spin on this cake. A sprinkle-tastic, funfetti-fied version made with rainbow confetti sprinkles folded into the vanilla batter.
Party animals!
This was a suuu-uuper fun cake to put together, and the marbling technique is not as complex as it looks. I was really surprised that my first attempt turned out as well as it did. I’m already planning to make another! Be sure to check out the video at the end of this blog post. You may find it to be a helpful guide for making and assembling your own zebra layer cake.
Make the vanilla batter.
Stock up on eggs! Because this cake uses a whole bunch of egg whites. (Not only in the cake batter, but also in the frosting!) This white-vanilla batter comes together quickly and easily. It makes a large volume, so use a big bowl!
Make the chocolate batter.
Whisk up a chocolate batter base with dark cocoa powder, egg yolks, and milk. Then mix in 3 cups of the white vanilla batter. I used black cocoa powder to get the boldest stripe possible. It’s the same cocoa I used for these Oreo Cupcakes, and the flavor is wonderful. Regular dark cocoa powder will also work well.
Mix in some sprinkles!
Mini rainbow confetti sprinkles make this cake so cheerful! You can leave them out of this recipe if you prefer. However, if you’re like me and cannot resist a pop of color against a bold graphic stripe – fold in about 1/2 cup.
Layer the batters together.
Using 1/4 cup measures or trigger ice cream scoops for each batter, portion the vanilla-sprinkle batter in the center of the pan. Continue with 1/4 cup of chocolate batter placed directly on top of the vanilla. Continue, repeating this technique, and occasionally tapping the bottom of the pan on the counter to help spread the batters. The layers should appear as concentric rings. My first attempt is far from perfect, but it still turned out pretty cute at the end. I think my next attempt will look even better, now that I know what to expect.
Bake and level.
Place the pans in a preheated 350° F oven. As the cakes rise they’ll form a dome in the center. After they cool, level the them flat. Doesn’t that look cool? Hypnotizing, even!
Swiss meringue buttercream.
Swiss meringue buttercream adds just the right amount of sweetness to the marbled sponge. If you’re a novice at making this buttercream, then you can view my how-to video in this blog post.
Ganache drip.
I’ll always love a drip cake! The chocolate ganache drip on vanilla Swiss meringue buttercream really ties together the flavors of the cake layers.
Add a party mascot!
How cute is this zebra topper? It’s just a small figurine that you can find at most discount stores in the toy department (or here). We dressed it with a homemade mini pom-pom necklace and cardstock party hat.
Throw on some additional confetti sprinkles, and you’ve got yourself a fine party cake!
One of my favorite things about this zebra layer cake is that every slice is unique! No two the same! Each serving is like an original piece of edible art.
The cake recipe is adapted from Martha Stewart’s Cake Perfection book (which I love). The cake’s crumb is tight yet still moist. It reminds me a little of pound cake, but slightly lighter. Together with the Swiss meringue buttercream, it slices like a dream! The sponge is lightly chocolaty – the dark chocolate well balanced with its vanilla counterpart. I hope you love it as much as I do!
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Zebra Layer Cake
Heather Baird
Slice this cake to reveal zebra stripes inside! Making it is fun, and the technique is easier than you might expect. Chocolate and vanilla batters are layered in the centers of two cake pans. As the batters spread they create concentric circles. Once baked, assembled, and sliced, those circles create a zebra-like stripe inside the cake.I use unsweet black cocoa powder, but regular dark cocoa powder (such as Hershey’s Special Dark) will also work for a bold stripe. The effect will also work with regular cocoa powder, but the stripe will be brown instead of black.Stock up on eggs, because this cake uses many egg whites! I often use carton egg whites for my Swiss meringue buttercream recipe. If you do this, be sure the carton says 100% egg whites.
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Prep Time 35 minsCook Time 24 mins1 hour resting 1 hrTotal Time 1 hr 59 mins
Course DessertCuisine American
Servings 12
Ingredients US CustomaryMetric Zebra cake layers4 cups all-purpose flour1 tablespoon plus 1 teaspoon baking powder2 teaspoons kosher salt7 egg whites3 egg yolks2 ½ cups granulated sugar2 cups whole milk divided½ cup unsalted butter melted1/3 cup sunflower oil or vegetable oil1 tablespoon pure vanilla extract½ cup unsweet black cocoa powder½ cup mini rainbow confetti sprinkles plus more for garnishSwiss meringue buttercream5 egg whites1 cup granulated sugarPinch of salt1 lb. unsalted butter at room temperature2 teaspoons vanilla extractChocolate ganache drip1/2 cup semisweet chocolate chips¼ cup heavy cream1 tablespoon light corn syrup added for shine, this is optional
Instructions Zebra cake layersPreheat the oven to 350F. Coat two 9-inch cake pans with cooking spray, and line the bottoms with parchment circles.In a large bowl, whisk together the flour, baking powder and salt.In a separate large bowl, beat together the egg whites and granulated sugar. Mix on medium-high until foamy and well incorporated, about 2 minutes. Beat in 1 1 /2 cups of the milk, melted butter, sunflower oil, and vanilla, until smooth. Add the flour mixture and beat until smooth and lump-free, about 2 minutes.In another large bowl, beat together the egg yolks, remaining ½ cup milk, and the black cocoa powder. Add 3 ¼ cups of the vanilla batter to the cocoa mixture and beat until smooth and uniform in color.Fold the rainbow sprinkles into the vanilla cake batter using a rubber spatula.Using ¼ cup measures, or trigger ice cream scoops (2 oz. capacity), portion ¼ cup of vanilla-sprinkle dough into the center of the pans. Next, spoon ¼ cup of chocolate batter into each center, directly on top of the vanilla-sprinkle batter. Continue this process, spooning the batter into the center of the pans and occasionally rapping the bottom of the pan on the countertop to level the batters together. Do this until all the batter is used and they appear as concentric rings in the pans.Bake the cakes for 35-40 minutes (mine too slightly longer, at 45 minutes) until the centers are domed and puffy. A toothpick tester should come out mostly clean (mine had some color on it due to a melted confetti sprinkle.) Transfer the pans to a wire rack to cool 10 minutes, then turn out to cool completely on wire racks. After cooling the cakes, level them with a serrated knife. They can also be wrapped in plastic film and transferred to the refrigerator to stand overnight. I find that the crust softens and they are easier to level after a night in the refrigerator.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg white, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.Place a cake layer on a cake board or serving plate. Fill the cake with about 1 ¼ cups of the buttercream. Top with a second cake. Cover the entire cake with the buttercream, and smooth evenly over the tops and sides. Refrigerate the frosted cake until the buttercream firms, about 30 minutes. Meanwhile, make the ganache drip.Ganache dripPlace the chips and cream in a microwave-safe bowl and heat at 100% power for 45 seconds to 1 minute. Allow the mixture to stand 1 minute, then whisk together to create a smooth ganache. Add the corn syrup, if using. Allow the mixture to cool slightly. Remove the cake from the refrigerator and spoon some of the ganache over the sides of the cake. Use the spoon to nudge the chocolate over the edges to drip down the sides. Pour the remaining ganache in the top center of the cake and smooth to cover it completely.Garnish the top edge of the cake with more rainbow confetti sprinkles. Top with a cute zebra figurine, if you’re so inclined.Store the cake in the refrigerator. Bring to room temperature before serving.
NotesThe recipe for the cake layers is adapted from Martha Stewart’s Cake Perfection book. The Swiss meringue buttercream recipe and ganache drip are original to Sprinkle Bakes.
Keyword black cocoa powder, dog birthday cake, egg whites, funfetti cake, ganache drip, party cake, swiss meringue buttercream, zebra cake, zebra layer cake, zebra stripe cake
You may also enjoy: LEGGI TUTTO
in Recipes
Candy Easter Egg (Breakable Bash Egg)
ha scritto per te admin 3 Aprile 2023, 12:56
This Candy Easter Egg holds a sweet surprise inside! Crack open its edible shell to find more candy to share and enjoy!
It’s been a while since I’ve made something just for fun, and what could be more fun than a giant speckled Candy Easter Egg? With the holiday coming up, I wanted to make something super cute that I could share with my family after our Easter dinner. Kids will adore this, but adults love it too.
This breakable candy Easter egg (also called a Piñata Egg or Bash Egg) is just as fun as opening an Easter basket. Fill it with small candies and little toys. It’s easy to customize to the recipient.
Silicone mold
You can’t make a giant Easter egg without an egg shell mold! This 3D Silicone Egg Mold is what I used. It creates an egg a little more than 7″ tall. And it even comes with a little wooden mallet for breaking the assembled egg (which I misplaced immediately after opening the package and never found again, le sigh). Each shell mold has a foot on the underside so they don’t wobble around and become misshapen as the candy sets.
For the speckle.
Grab a stiff bristle paint brush (new, unused, and kitchen-dedicated) 1 tablespoon of mini semisweet chips and 1 teaspoon of vegetable oil. I used sunflower oil because it’s what I prefer nowadays in all my baking and sweets. Melt the semisweet chips with the oil in the microwave. The oil loosens the chocolate’s texture to become more fluid. This is the perfect consistency for creating speckles and splatters.
Next, dip the paint brush in the chocolate and use a finger to flick the end of the brush towards the molds. This creates speckling. Then, dip the paint brush in the chocolate again, loading it well, and fling the chocolate onto the molds. This creates a paint splatter effect. Whisk the molds away to the freezer to chill for about 10 minutes, or until totally set.
For the shells.
One 12 oz. bag of meltable candy wafers is a little more than you’ll need to make one assembled egg. However, I recommend melting the entire bag in case you need a little extra for spackling thin spots in the shells. Melt the candy in a microwave-safe bowl in the microwave at 30 second to 1 minute intervals.
Stir well between heating intervals, and use the residual heat from the bowl to do most of the melting of the wafers as you stir. This is key to not overheat the candy. Let the candy cool a little before you pour it into the molds. It should be warm to the touch (not hot!) yet still pourable.
Gently spread the candy into the mold using a small spatula. Whisk the molds away, once again, to the freezer to set about 20 minutes or until the candy is completely hardened.
Test results.
I made three different eggs which turned out to be like snowflakes – no two alike! Ha. It was a learning process, but I really love how each one turned out.
Attempt 1: For a marbled look pour hot melted candy into the molds and turn them to swirl the candy over the cavity surfaces (see video for action). I did this with the blue shells, and the chocolate speckling was not preserved. Instead, it created marbling – which I like! But it wasn’t exactly what I was going for.
Attempt 2: For a marbled and speckled appearance, use a mini spatula to partially spread warm candy into the mold, then use the swirl technique to finish covering the cavity. The result is speckling and marbling – which I also like! However, I wanted to try again.
Attempt 3: For a strictly speckled appearance, use a mini spatula to gently spread warm candy into the mold. Again, you can see this action in the video at the end of this blog post. It preserves all the semisweet chocolate speckling and spatter marks. Now this is what I was going for!
Unmold the egg shells.
This is the fun part! Gently peel away the silicone molds to reveal the beautiful speckled candy eggshells. If you’re looking to simplify things, you can skip the speckling and mold the candy without it. This will give you the appearance of a giant dyed Easter egg – still very cute! (Although I am partial to the speckling.)
Candy!
Easter candy is the prettiest of all candies, I think. Gather your favorite and most colorful small candies for filling the egg shell. Include little toys, foil-wrapped chocolates, sprinkles, malted milk eggs, jelly beans – whatever will comfortably fit inside. Pile the candy up in the center.
Join the shells.
In a small nonstick pan, over low heat, gently melt the edges of an egg shell (see the video for action). The melted candy will join the shells together. Let this stand at room temperature until set. This won’t take long at all, if your room temperature stays around 69-72F. Otherwise you can transfer the egg to the refrigerator to speed setting.
Add some brightly colored grosgrain ribbon to make the eggs egg-stra cute! (Haha. I couldn’t help myself.)
As I mentioned before, the silicone mold comes with a little wooden mallet which you can give with the egg if you’re giving it as a gift. I lost mine immediately upon opening the package. And I’m having my own Easter egg hunt looking for it (note: I have a puppy that likes to carry things away). However, I used a wooden dough tamper (as seen in the video) that worked just fine.
Of course, if you don’t have time to make your own Piñata Egg at home, you can purchase one online, complete with wooden mallet, although they can get pretty pricey.
This is such a fun interactive treat with real piñata appeal! Except this one is totally edible with its candy shell. This was so fun to make, I’ll probably put a few more together for gifts. It’s an easy edible craft that requires little kitchen time.
Happy Spring!
Related recipe: Edible Paper Mache Easter Egg Piñata
Candy Easter Egg (Breakable Bash Candy Egg)
Crack open this Candy Easter Egg for a surprise inside! This breakable/bash egg is more fun than opening an Easter basket (if you ask me). The shells are easily made using a silicone mold and your color choice of candy melting wafers. Use my chocolate spatter technique for speckling the egg shells, or you can skip that step for simpler plain egg shells.
You’ll need about 1 1/2 – 2 cups of small candies to fill the egg. I used foil-wrapped eggs, malted milk eggs, jelly beans, marshmallows, gummy bunnies, sprinkles, small Lindt hollow Easter chicks and lambs, sprinkles and other small hard candies. Choosing the candies is half the fun!
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Prep Time 30 minsCook Time 3 mins1 hour resting/setting time 1 hrTotal Time 1 hr 33 mins
Course DessertCuisine American
Servings 1 egg
Ingredients US CustomaryMetric 1 tablespoon mini chocolate chips1 teaspoon vegetable oil I use sunflower oil12 oz. candy melting wafers your color choice2 cups assorted small candies such as jellybeans or malted milk eggs
Instructions In a small microwave-safe bowl, combine the semisweet chips and oil. Heat at 100% power in the microwave at 30 second intervals, until the mixture is melted and can be stirred smooth. (About 45 seconds to 1 minute total.) Set aside to let cool slightly.Place the silicone molds on a large baking sheet. Make room in your freezer to accommodate the sheet with molds on it.Dip the stiff bristle paint brush into the chocolate and flick the bristles of the brush with a finger into the cavities of the shell molds. Do this repeatedly for speckling. For spattering, load the paint brush with the chocolate mixture and use flinging motions to splatter the shell cavities with the chocolate. Place the molds in the freezer to set the chocolate.Meanwhile, melt the candy wafers in a large microwave-safe bowl at 100% power in the microwave. Heat in 30 second to 1-minute increments, stirring the candy well between heating intervals. Be sure to stir well using the residual heat from the bowl to do most of the melting. This will help avoid overheating the candy. When the candy is smooth, let it cool slightly. It should not be hot to the touch, rather it should be warm yet still pourable.Remove the molds from the freezer and immediately divide about 3/4 of the candy between the two spattered shells. Use the mini spatula to gently spread the candy up the sides of the mold. Be sure to spread the candy all the way to the top edges where the two shells with meet to form the whole egg.Transfer the molds to the freezer to set, about 20 minutes, or until the candy is extremely firm/hard to touch. Examine the set candy in the molds to make sure there are not weak or thin spots in the shells. If you see this, re-heat the remaining candy until smooth and gently spatula melted candy over the thin areas. Freeze again until solid.When the shells are solid, peel away the silicone mold away from the candy to reveal beautiful speckled egg shell halves.Have the assorted candies ready to hand. Also have some paper towels at the ready.Place a nonstick pan over low heat. Place an egg shell half edges-down in the pan for 1-3 seconds, or until the edges melt evenly. Remove quickly and place on a serving plate. Wipe the pan clean with a paper towel. Add the assorted candies, sprinkles, toys, etc, and pile them high in the center of the egg shell, avoiding the melted edges. Melt the edges of the second shell in the same way as the first, then top the filled shell with the second shell, meeting the melted edges together. Hold for 30 seconds to 1 minute until firm. Allow the egg to stand until the candy is well set.Wrap the egg with a ribbon and bow using the grosgrain ribbon. Present to a lucky recipient along with a small wooden mallet for breaking, or include cracking instructions.
NotesConsider including some confetti sprinkles and jimmies in your egg. They don’t take up a lot of room and they provide an edible confetti effect when the egg is broken!
The inclusions are only limited to your imagination, and the size of the egg of course. Little toys, Easter figurines, small plastic eggs, and other non-edibles can also be included.
Keyword bash egg, breakable candy egg, candy easter egg, candy melting wafers, easter basket candy, easter dessert, pinata egg, semisweet chips, silicone egg mold
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in Recipes
Honey Lollipops (on Honey Wands!)
ha scritto per te admin 24 Marzo 2023, 13:23
This recipe for Honey Lollipops uses honey dippers in place of ordinary lollipop sticks. They work double duty as sweet treats and a keepsake favors for weddings, baby showers, and more!
I first had the idea for these honey wand lollipops last Christmas, but months later, I’m just getting around to making them. I’d planned to give them as stocking stuffers, but I think they’re even more appropriate for spring. And especially summer when honey is abundantly flowing.
DIY brides (or perhaps a crafty member of their entourage) may find this an easy and inexpensive wedding favor. They’d also be so cute for a bee-themed baby shower (see my Bee-licious party for HGTV.com right here). I will most likely use this batch on my dining room table, to spruce up place settings and to give dinner guests a take-home treat.
Choose your honey.
Start with your favorite honey. Clover honey, wildflower honey, orange blossom honey – the options are endless! If you ask me, the best honey is the free kind, and the honey I’m using was gifted from a bee keeper friend of the family. You’ll need just 1/2 cup for a batch.
How to cook honey into hard candy.
Stir together the honey, light corn syrup, granulated sugar, and water in a large saucepan. To those who recoiled at the mention of corn syrup in this recipe – I am aware that everyone is supposed to detest the stuff. However, it is not high fructose corn syrup. It’s just regular corn syrup that confectioners and pastry chefs use in moderation. (If you’re interested, read Food52’s article Why Corn Syrup Isn’t Evil.) In this recipe it prevents crystallization of the candy as it cooks and gives the lollipops a long shelf life.
Insert a candy thermometer into the pot, and keep the ingredients on a steady bubble.
Make an ice bath.
As the candy bubbles its way to hard crack stage (around 302°F in this recipe) make a big bowl of ice water. If you don’t have a large enough heat-proof bowl, a metal 13×9-inch cake pan will work, too. At the moment the candy reaches temperature, remove it from the heat and plunge the bottom of the pan into the ice bath. This stops the cooking of the candy mixture.
Use an ice cube tray for a candy mold.
I found this 2-pack of hexagonal ice cube trays that I thought looked just like a honeycomb. Which is perfect to use for molding honey lollipops! It worked well and held all of the cooked candy. Just give the cavities a spritz of cooking spray before you pour.
Use a double thickness of heavy-gauge aluminum foil to cover the tray tightly. Press it down flat so you can see each little hexagonal shape. Make little X shapes with the tip of a paring knife in the centers of each shape.
Next – time for the honey wands! Use 6-inch honey dippers and insert the ends into each X shaped hole. (You can find the wands online right here, 20 pieces for around $10.)
Now, here’s the tricky part. These wands are top heavy, so they will want to wobble to-and fro. Use a strip of painter’s tape across the dipper ends to hold them in place. Carefully steady them all upright and leave them alone to set. You can also use ordinary lollipop sticks, which will fare better standing upright on their own.
Unmold the honey lollipops.
Remove the foil by tearing it away from the lollipop sticks. Just a little wiggle will free these from their molds.
Honey lollipops Q&A.
You may ask “why not just use regular lollipop molds instead of an ice cube tray?” Well. They don’t work with the wands and here’s why. The honey wand sticks are too thick to lay flat in the stick groove in regular lollipop molds. I tested various sizes of wands, 3-inch to 6-inch, and they all have the same stick thickness. Of course, you can use regular lollipop molds with standard size paper sticks with success.
You may also wonder, “why not mold the candy on the ‘dipper end’ of the wand?” You could, but there’s not enough room for much candy after the dipper is inserted. You could try it with a larger ice cube tray, but it’s a bit bulky for enjoying as a lollipop.
These are really pretty on ordinary lollipop sticks, too! These are smaller than the wands, so I recommend packaging them 2 to a bag for gifting.
Keep the pops in a cool dry place and they will last for a long time! As long as they are kept away from humidity, they’ll have a long shelf life.
There’s no wrong way to enjoy these lollipops. Have one for a sweet treat, give them as gifts, or just stir one in your hot tea.
Related recipe: Homemade Hot Honey
Honey Lollipops
Heather Baird
Honey Lollipops can be made ahead and used as gifts, wedding favors, or just for enjoying. Stir one in a cup of hot tea for a little extra sweetness.
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Prep Time 10 minsCook Time 20 mins1 hour setting time 1 hrTotal Time 1 hr 30 mins
Course DessertCuisine American
Servings 25
EquipmentCandy thermometer25 wooden honey wands 6 inches each, or lollipop sticks1 silicone hexagonal ice cube trayHeavy gauge aluminum foilPainter’s tape
Ingredients US CustomaryMetric Cooking spray for the ice cube tray1/2 cup honey1/3 cup light corn syrup1/2 cup granulated sugar2 tablespoons water
Instructions Prepare an ice bath with ice cubes and water in a big stainless steel bowl or metal 9×13-inch pan (something your saucepan will fit into).Spray the silicone ice cube tray with cooking spray.In a medium saucepan stir together the honey, corn syrup, sugar, and water. Stir together until well incorporated. Attach the candy thermometer to the pan.Bring to a boil over medium-high heat, then reduce the heat to medium so that the mixture stays at a rolling boil that is steady and not too vigorous.Cook to 302°F, which is hard crack stage for candy. The moment the candy reaches temperature, plunge the bottom of the pan into the ice bath. Let the bubbling subside for 1-2 minutes.Pour the candy into 25 cavities of the silicone tray, filling each about 3/4 full. Let stand 1-2 minutes, then cover with double thickness of aluminum foil.Flatten the foil evenly so you can see the hexagonal impressions. Use a fine-tipped paring knife to cut a small x into the aluminum foil in the centers of each hexagonal shape.Insert the stick ends of the honey wands into each of the X shapes. The wands will wobble a bit. Stand them upright (you may need an extra pair of hands to help) and use strips of painters tape across the top of the dipper ends to secure them together upright. After they are balanced, leave them alone to firm, about 2 hours.Remove the painter’s tape and tear away the foil. Wiggle each wand end a little to loosen the honey pop from the mold. Transfer to a parchment or wax paper-lined baking sheet. Let stand 20 minutes to air dry.Package each in cellophane and tie with ribbon, or store them in an airtight container in a cool dry place. If stored away from humidity, they will last two weeks or longer. These can be made up to a week ahead.
NotesDo not store these in the refrigerator. Keep them away from all forms of humidity.
Keyword black sanding sugar, honey lollipops, honey stirrers, honey tea stirrers, honey wedding favors, light corn syrup, wildflower honey
You may also enjoy: LEGGI TUTTO
in Recipes
Oreo Cupcakes
ha scritto per te admin 17 Marzo 2023, 13:07
These party-perfect Oreo Cupcakes belong at any happy occasion! The cakes are made with rich, black cocoa powder and they’re topped with the best Cookies and Cream buttercream, ever!
As the baker and recipe blogger of the family, I often get asked questions like “Where’s the Oreo cupcake recipe on your blog, I couldn’t find it.” Which makes me panic a little, and wonder why on earth I don’t already have an Oreo cupcake recipe published, after 14 years of blogging. Sure, I have plenty of other Oreo-themed recipes, but this was an obvious oversight. I’m correcting it today.
Black cocoa batter.
This cake recipe starts out as most batters do. First, cream the butter and sugar together in large mixing bowl. Add in an egg, vanilla, and buttermilk. Blend together until smooth.
Next, whisk the dry ingredients together. Dark cocoa from the grocery store will work just fine and will taste fantastic. But for authentic Oreo flavor, opt for black cocoa. Which can be purchased online. I used this black dutched cocoa powder. It imparts true Oreo cookie flavor.
Get the wet and dry ingredients together in the same bowl and mix it all up. Beat until the batter is smooth and consistent matte black. Now it’s time to bake!
Now, this is important – fill the cupcake papers no more than 1/2 full. This batter rises quite a bit, and has a super moist and delicate crumb. These won’t crown much on top. And the only way to check for doneness is with a toothpick inserted in the center of a cake. It should come out clean, or with a few small crumbs clinging to it.
Divide Oreo cookie shells from their cream centers.
Cookies and Cream buttercream.
This buttercream is SOOOO creamy and delicious! I am its biggest fan. The Oreo cream centers are incorporated with the creamed butter and powdered sugar mixture. Then, finely pulverized Oreo cookie shells are mixed in. Use a food processor to get the cookies ground to fine consistency. If you’re like me, you hate dragging out a bulky food processor. But it’s worth it – I promise!
A learning moment.
I SO wanted to use these tall cupcake cups for baking the batter, but their shape doesn’t work well with chocolate cake batter. Their tall popover profile encourages the batter to bubble up in the centers and overflow. After several attempts (and oven scrubs) I was forced to resort to standard size liners. Which worked perfectly. However, the tall papers do make cute cupcake holders, so they weren’t a complete loss. Using them made the cakes sturdier, and easier to transport and arrange very moist chocolate cupcakes.
Transfer the buttercream to a piping bag with a large open star tip. See all of those tiny chocolate flecks? They provide so much Oreo flavor! And again, to drive the point home further – it’s important to grind those cookies fine. Or else they’ll clog the piping tip.
Garnish each cupcake with a whole Oreo cookie placed to one side of the frosting swirl. Then sprinkle with a little more crushed Oreo cookies.
Oreo Cupcakes
The interiors are so soft and moist – and dark! I had a hard time getting a good image of the interior because the cakes are so intensely dark chocolate. Oh well. I tried!
This is a wonderful sweet thing for any happy occasion, such as birthdays, holidays – or just as an ending to Sunday dinner. Enjoy!
Oreo Cupcakes
Here’s a dessert for all occasions! Oreo cupcakes are made of tender sour cream dark chocolate cake and topped with a tall swirl of cookies and cream frosting. Bake these cupcakes in a standard size cupcake pan and fill them only half full of batter. These cakes will rise quite a bit in the oven but won’t dome in the centers. Their moist texture gives them a level top. Check for doneness using a toothpick tester inserted in their centers. The frosting recipe provides enough for a tall triple swirl of buttercream. The recipe can be halved for a more modest amount of frosting.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet
Prep Time 30 minsCook Time 22 minsTotal Time 52 mins
Course DessertCuisine American
Servings 20
Ingredients US CustomaryMetric Dark chocolate cupcakes1/4 cup unsalted butter softened1 cup granulated sugar1/2 cup sour cream1 large egg½ cup buttermilk2 teaspoons vanilla extract1 cup all-purpose flour1/2 cup black cocoa powder or dark cocoa powder such as Hershey’s dark1 teaspoon baking soda1/4 teaspoon fine grain sea saltCookies and cream buttercream20 Oreo sandwich cookies2 cups unsalted butter at room temperature6 cups confectioners’ sugarMilk or cream to thinToppings20 whole Oreo cookies6 Oreo cookie shells crushed in a bag with a rolling pin
Instructions Dark chocolate cupcakesPreheat the oven to 350F. Line the cupcake pans with 20 paper cupcake liners.In the bowl of an electric mixer, combine the butter and sugar. Beat until light and fluffy. Add the sour cream, egg, buttermilk, and vanilla. Mix on medium speed until well incorporated.In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamed mixture. Beat on low speed until just combined.Divide the batter between the cupcake liners, filling each liner only 1/2 way full. These cupcakes will rise quite a bit in the oven, but will not dome in the centers. Bake for 15-17 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean, or with a few moist crumbs clinging to the toothpick.Remove from the oven and let cool in the pans for 5-7 minutes. Transfer the cupcakes to a wire rack to cool completely.Cookies and Cream ButtercreamSeparate the Oreo cookies and scrape the cream centers out into a bowl. Add the Oreo cookie shells to a food processor and process until fine crumbs are formed. Set aside.In the bowl of an electric mixer, combine the butter, Oreo cream centers, and the confectioners’ sugar. Beat on medium-low until combined. Increase the speed and beat until lightened in color. Add milk or cream 1 tablespoon at a time to thin the buttercream to piping consistency if needed. Beat 5 minutes on high speed until the buttercream is almost white in color.Add the Oreo crumbs to the buttercream. Mix briefly until the crumbs are well dispersed, about 15 seconds. Scrape down the bowl and fold in any pockets of crumbs.Transfer the buttercream to a large disposable piping bag fitted with a large open star piping tip.Assembly and toppingsPipe a triple swirl of buttercream over each cooled cupcake. Immediately place a whole Oreo cookie into one side of the swirl; top each with a sprinkle of crushed Oreo cookies.Serve immediately, or store in an airtight cupcake keeper at room temperature until ready to serve.
NotesBe sure to process the Oreo cookies into fine crumbs for the buttercream frosting. Otherwise, large pieces of the Oreos will clog the piping tip when trying to frost the cupcakes.
Keyword chocolate cupcakes, cookies and cream buttercream, dark chocolate cake, easy cupcake recipe, Oreo buttercream, oreo cookies, Oreo Cupcakes
You may also enjoy: LEGGI TUTTO
in Recipes
Oat and Stout Skillet Brownie
ha scritto per te admin 11 Marzo 2023, 12:20
Oat and Stout Skillet Brownie is a hearty, rich dessert served warm with scoops of vanilla ice cream on top. Use your favorite stout in this recipe!
After two long months of cold, rain, and more rain, the March sky has cracked open to grace us with a little sunshine. The light falls differently in our front room, and our four little dogs rearrange themselves on the floor and furniture to take advantage of every patch of sunlight. Even they know that spring is on its way. I’m so ready for outdoor activities, like planting my veggie garden. But it’s still too chilly for that. So I’ve contented myself in the kitchen, testing some cozy recipes – skillet brownie recipes in particular.
This Oat and Stout Skillet Brownie is wonderfully rich and hearty, and best served warm with vanilla ice cream. And it’s an easy fix! Because making a skillet brownie is just as easy as making a pan of brownies. You just need a heat-proof skillet. Cast iron is preferred, but not a necessity.
The best beer for brownies.
Light lagers and ales are fine for cakes, but rich chocolate brownies need a much bolder beer. Dark stouts are brewed with dark roasted malt, and have flavors that stand out against the richness of semisweet chocolate. Here I’m using milk stout, which is sweeter than most other dark stout beers. However, you can use your favorite stout in this recipe. Chocolate stout is a good choice, for obvious reasons!
Make a reduction.
Boil the beer and 1 cup of butter together for 10 minutes. During this time it will reduce slightly. This results in condensed beer flavor and gives the butter some toasty notes, too!
Pour the reduced beer mixture over chopped semisweet chocolate. Let it stand for a few minutes, then whisk it together until smooth and glossy. Let it cool about five minutes.
Next, mix up some sugar, brown sugar and eggs. Then pour the cooled chocolate mixture into the egg mixture. Mix until smooth.
Sift in cocoa powder, flour, and pour in some old-fashioned oats. Mix all of that together until just combined.
Pour the batter into a greased 9 1/2-inch or 10-inch cast iron skillet and bake for 25-30 minutes.
Serve this brownie warm with scoops of vanilla ice cream. The dark, roasty notes of the stout give the brownie new depth of flavor. The oats make it substantial. It’s a lovely shareable dessert after a St. Patrick’s Day feast, if that is on your calendar.
Quick skillet-toasted oats makes a fine topping, and completely optional. But it gives the brownie another layer of texture and flavor. An easier garnish is a sprinkle of semisweet chips. They melt and become gooey on top of the warm brownie – highly recommend!
Related recipe: Five Ingredient Guinness Brownies
Oat and Stout Skillet Brownie
Heather Baird
This decadent and highly shareable skillet brownie makes a wonderful ending to a St. Patrick’s Day feast. Or, make it for the beer enthusiast in your life. Use your favorite dark stout in this recipe. milk stout, chocolate stout, Guinness draught – any of these will work.Use a 9 1/2 inch or 10 inch heatproof skillet in which to bake this confection. Cast iron is preferred for crusty edges, but not entirely necessary. These brownies are cake-like and best served warm with ice cream or whipped cream. Instructions for a gooier skillet brownie are in the recipe notes.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet
Prep Time 30 minsCook Time 25 minsTotal Time 55 mins
Course DessertCuisine American
Servings 12
Equipment9 1/2-inch heat proof skilletMesh sieve
Ingredients US CustomaryMetric Skillet brownie1 cup unsalted butter1 cup stout beer such as milk stout or Guinness8 oz. semisweet chocolate chopped2 large eggs2 large egg yolks3/4 cup granulated white sugar1/4 cup brown sugar packed3/4 cup all-purpose flour1/3 cup unsweet cocoa powder1/2 cup old fashioned oats12 teaspoon fine grain saltToppingsVanilla ice cream for serving1/2 cup toasted oats optional -see recipe notes1/4 cup semisweet chocolate chips optional
Instructions Preheat the oven to 350°F. Lightly coat a heat-proof skillet with cooking spray.In a medium saucepan, combine the butter and stout. Bring to a boil; reduce heat so that the mixture maintains a constant bubble. Simmer for 10 minutes, stirring occasionally.In a separate mixing bowl, add the chopped chocolate. Pour the hot beer mixture over the chocolate and let stand 5 minutes. Whisk together until the chocolate is completely melted and smooth. Let cool slightly.In the bowl of an electric mixer, combine the eggs, egg yolks, and sugars. Mix well. Pour in the cooled chocolate mixture. Mix until combined. Sift the flour and cocoa powder into the chocolate mixture. Add the oats. Mix on low speed until combined.Pour the mixture into the prepared pan. Bake for 22-25 minutes, or until set.Cool on a wire rack for 10 minutes. Serve warm with vanilla ice cream. ToppingsGarnish with toasted oats (see recipe notes) and semisweet chips, if desired.
NotesFor the toasted oats, melt 1 tablespoon of butter in a nonstick skillet. Add 1/2 cup old fashioned oats. Toast over medium-high heat until golden brown. Let cool before using as a brownie topping.
This brownie is cake-like. If you prefer your brownies fudgy and moist in the center, you can under bake it slightly to an internal temperature of 180°F. It is safe to eat but has a gooey interior. Measure the temperature with a probe thermometer for accurate results.
This brownie is best served warm with vanilla ice cream. Leftovers can be heated up in the microwave at 100% power in 30 second increments.
Keyword milk stout, oat and stout skillet brownie, semisweet chocolate, skillet brownie, St. Patrick’s Day Dessert, stout brownies, toasted oats, vanilla ice cream
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in Recipes
Neapolitan Cake
ha scritto per te admin 10 Febbraio 2023, 12:41
Now, this is a party cake! Strawberry, vanilla, and chocolate cake batters are marbled together in this four layer, ice cream parlor-inspired, Neapolitan Cake. Topped with mini ice cream cones, it makes a fun birthday cake for kids of all ages.
When the weather is dreary for many days in a row (and it has been), baking up something fun is a real spirit-lifter! This Neapolitan Cake is an example of that. It’s an infusion of bright color and rich flavor, inspired by Neapolitan ice cream. Marbled with strawberry, vanilla, and chocolate cake batters, it’s covered in silky vanilla Swiss meringue buttercream. The strawberry ganache drip is creamy and colorful. And for an extra measure of happiness? Top the cake with Neapolitan buttercream-filled mini ice cream cones.
Mixing the batters.
I began this cake with the classic WASC batter (white almond sour cream cake) created by Rebecca Sutterby. I’m not often a box-mix baker, but this recipe uses it as an ingredient. I love how moist this cake is, and I’m not the only one. It’s my mom’s favorite cake! The pale batter takes on color and flavor beautifully. It’s just the perfect formula for this tri-color/flavor recipe.
After mixing up the base batter, divide it evenly into three bowls. Tint one batter with a few drops of pink food color, and mix in a tablespoon of McCormick strawberry extract. To another bowl, add 1/4 cup of dark cocoa powder and 2 tablespoons of water. Stir well until a deep, chocolaty batter is formed. Leave the last batter bowl plain vanilla. Spoon the batters alternately into four 6-inch round cake pans (or pipe them in, as I did – see the video for action). Use a butter knife to swirl the batters together in the pans.
Bake the cakes until they are well risen and puffed in the centers. They should spring back when pressed in their middles. Cool the cakes, then level them with a serrated knife or cake leveler.
Swiss meringue buttercream and pink ganache drip.
Fill and frost the cake with fluffy Swiss meringue buttercream. (You’ll find a short video tutorial for making it in this previous post). Smooth the buttercream with an offset spatula or bench scraper to even the exterior. Save the leftover buttercream for a future step.
Make a strawberry ganache drip using heavy cream, pink candy melts, and a few white candy melts mixed in. Adding the white candy creates a more opaque pink color. Stir in a few drops of strawberry candy flavoring oil and pour it over the frosted (chilled) cake.
Create a Neapolitan swirl.
Remember that leftover buttercream? Divide it into three portions; tint one portion pink with food color, and add strawberry extract. To another portion stir in 1/4 cup melted semisweet chocolate chips. Leave the third portion plain. Place the frostings side-by-side on a sheet of plastic wrap, and roll them up together. Snip one end of the rolled up plastic wrap (see video for this action).
Drop the frosting roll, snipped-end-first into a piping bag fitted with a large open star decorator piping tip. Pipe a swirl or two on a scrap sheet of parchment until all three colors of the frosting start to show. Then, pipe a swirls of frosting into mini ice cream cones. Speaking of…
Mellow Cones.
Mini ice cream cones are available at most grocery stores, but I used something a little different. Mellow Cones are little jelly filled marshmallow cones that come in different colors. I scooped out the marshmallow part and filled the pretty pink and yellow cones with Neapolitan swirl buttercream. And you can too! Purchase Mellow Cones online, or if you’re lucky you can find them in the candy aisle at your local grocery store.
Didn’t they turn out cute!? The colors of the Neapolitan swirl buttercream will deepen as it sets, especially the chocolate portion.
Arrange the cones on top of the cake so that the pointed ends meet in the middle.
Slice the cake to reveal that gorgeous Neapolitan-marbled batter. It’s such a delicious, moist, and deceptively light cake. Each flavor is distinct, and the marbling ensures you get a taste of it all in one bite!
It makes a wonderful birthday cake, and I especially love how nostalgic it tastes. It’s sure to be a year-round favorite.
Related recipe: Neapolitan Marbled Cupcakes
Neapolitan Cake
Heather Baird
Say hello to tasty and cute! This Neapolitan Cake has strawberry, vanilla, and chocolate cake batters swirled together for an ice cream parlor-themed treat. I used four 6-inch round cake pans, but three 8-inch pans could be used instead. The cake batter recipe is adapted from Rebecca Sutterby’s White Almond Sour Cream Cake, which uses a box of white cake mix as an ingredient. Unlike her recipe, I use no cooking oil in my version. The texture is still moist and soft with a slightly sturdier crumb. You can use any brand boxed cake mix you prefer.The ice cream decors pictured are made with the multicolor cones from Mellow Cones candies. I removed the marshmallow candy topping and piped in a Neapolitan buttercream swirl (see blog post for shopping link). If you can’t find Mellow Cones, use miniature ice cream cones, which can be found at most US grocery stores next to the ice cream toppings.
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Prep Time 1 hrCook Time 40 mins1 hour cooling/resting 1 hrTotal Time 2 hrs 40 mins
Course DessertCuisine American
Servings 8 people
Ingredients US CustomaryMetric Marbled Neapolitan cake layers1 cup all-purpose flour1 cup granulated sugar1 box white cake mix 16.25 oz.Generous pinch of salt1 cup sour cream1 cup cold water3 large eggs1 teaspoon vanilla extract1 tablespoon McCormick strawberry extract2-4 drops neon pink gel food color such as Chefmaster1/4 cup unsweet dark cocoa powder sifted2 tablespoons waterSwiss Meringue Buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar1/4 teaspoon fine grain salt3 cups unsalted butter at room temperature1 teaspoon vanilla1 teaspoon McCormick strawberry extract2 drops pink soft gel food color such as Chefmaster1/4 cup semisweet chocolate chips melted and cooled slightlyIce cream decorsStrawberry ganache drip and sprinkles
Instructions Marbled Neapolitan cake layersPreheat oven to 350F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).Whisk together the first 4 ingredients in the bowl of an electric mixer. In a four-cup measure with a pour spout, whisk together the sour cream, water, eggs and vanilla extract. With the mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the cake evenly between 3 bowls.To the first bowl, add the strawberry extract and pink food color; mix well.To the second bowl, stir in the dark cocoa powder and water. Mix until the chocolate is incorporated and the color is consistent with no white streaks remaining.Leave the third bowl untinted.Place dollops of each flavor of cake batter alternately into each prepared cake pan (or pipe them in as I did, see video for action). Use a butter knife or another blunt kitchen tool to swirl the batters together.Bake for 25- 30 minutes, or until the cake springs back in the center when pressed. Turn the cakes out and cool completely on a wire rack. Level the cakes using a serrated knife or cake leveler.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.Remove 1 cup of buttercream to a bowl and cover; reserve for later.Place a cake layer on a cake board or server. Fill with a thin layer of buttercream. Repeat steps with remaining cake layers. Coat the sides of the cake with an even layer of buttercream. Use a bench scraper or cake smoother to even the surface and smooth the top. Chill the cake until firm, about 20 minutes.Divide the reserved 1 cup of icing between 3 small bowls (1/3 cup each bowl).To the first bowl, add the pink food color and strawberry extract. Mix well to combine.To the second bowl, add the melted chocolate chips and stir well. Leave the third bowl plain.Place a sheet of plastic wrap on a work surface. Place a line of strawberry buttercream on the plastic in an approximate 6-inch line. Place a line of chocolate frosting next to the strawberry so that it touches. Place the vanilla frosting next to the chocolate in the same way. Roll the frosting up into a tube shape (see video for action) and twist the ends. Snip one end of the tube and place it cut-side-first into a piping bag fitted with a large open star decorator tip.On a piece of scrap parchment paper, or a paper towel, pipe 2-3 small swirls of frosting until all three colors begin to extrude from the piping tip.Mini ice cream decorsStand the miniature ice cream cones upright in small shot glasses.Pipe swirls of the Neapolitan frosting into the miniature ice cream cones; top each with white nonpareils. Refrigerate until set, about 10 minutes.Strawberry ganache dripPlace the pink and white melting wafers in a microwave-safe bowl. Pour in the heavy cream. Heat the mixture for 1 minute at 100% power. Let the mixture stand 1 minute then whisk together. Let cool until barely warm but still pourable, about 7 minutes.Remove the chilled cake from the refrigerator and spoon the strawberry ganache drip over the top of the cake. You may not have to use all of the ganache, depending on how heavy a drip you desire (I used about 3/4 of the mixture).Decorate!Place the ice cream cones on top of the ganached cake with the pointed ends meeting in the center of the cake. Toss pink sprinkles and white nonpareils onto the sides and top of the cake. Refrigerate the cake until 1-2 hours before serving. Allow cake to come to room temperature before serving for the best flavor and texture.
NotesCandy flavoring oil must be used to flavor the pink ganache drip. The oil-based flavor incorporates well with the fat in the candy wafers. Using regular strawberry extract will cause the mixture to seize.
This cake will serve 8 people tall slices, or 16 people double-layer slices. To serve 16 people, slice the cake into 8 wedges, then divide each piece in two.
Keyword dark cocoa powder, layer cake, neapolitan cake, neapolitan marbled cake layers, strawberry extract, summer cake, swiss meringue buttercream
You may also enjoy: LEGGI TUTTO
in Recipes
Chocolate Truffle Tart
ha scritto per te admin 27 Gennaio 2023, 13:11
Smooth chocolate ganache fills a golden crust of pâte sablée in this Chocolate Truffle Tart. It’s the ultimate special occasion dessert!
Chocolate Truffle Tart (a.k.a. ganache tart) is a classic dessert that every good baker have in their repertoire. It’s one of the first assembled desserts taught in pastry class. Why? Perhaps because it’s so easy for a beginner to get right. Not to mention the end reward – rich and silky with deep chocolate flavor. Served on a golden crust of French pâte sablée, it rivals any restaurant dessert.
I’m revisiting this classic just in time to plan my Valentine’s Day menu and some special February birthdays. Although, it’s one of those evergreen desserts that you can serve anytime, year-round, for a fancy ending to a dinner party or a simple weeknight supperd.
Make the Pâte Sablée Crust.
Let’s talk about pâte sablée for a sec. It’s a building block in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. Although, I have been known to roll out a batch just for cut-out cookies (see the Sprinkle Bakes cookbook, page 87).
Make this recipe in your food processor, for the quickest, most efficient batch of pâte sablée dough. The dry ingredients are flour, baking powder, and salt. The wet ingredients are egg yolks, sugar, and vanilla which are beaten together until the yolks lighten. Pulse the two together. When the dough starts to form to one side of the bowl, you know you’re on the right track.
Roll the dough to about 1/4-inch thickness and and fit it into a 10.5 or 11- inch tart pan (see more rolling action in the video at the end of this blog post). Blind bake the crust for about 20 minutes, or until golden around the edges.
What is Blind Baking?
For those unfamiliar, blind baking just means you’re baking the pie crust before the filling is added. For this recipe you’ll need a sheet of parchment paper to cover the unbaked crust, and pie weights to hold the crust down while it bakes. Otherwise, air pockets will form and create an uneven surface. Invest in fancy pie weights if you must, but it is my preference is to use dry rice from my pantry. It creates and even surface and you can still eat the rice after using it for pie weights (now with toasty flavor!).
Make the Chocolate Truffle Tart Filling.
Get the good stuff, because you’ll taste the quality of the chocolate in the end result. Buy 12 oz. (4 bars) of high quality chocolate (responsibly sourced if possible) and chop them up. Put the pieces in a big mixing bowl.
Pour over 2 cups of hot cream. Heat the cream only until it steams; it shouldn’t boil. Allow the mixture to stand 5 minutes, then combine with a whisk.
You could use a large spatula for this, but the tines of a whisk do an efficient job of incorporating the hot cream and chocolate together. You’re not trying to incorporate air, so when the mixture begins to come together, stir slowly until the mixture is consistent.
Add a whole stick of room temperature unsalted butter to the ganache. Stir until melted and smooth. This addition is key to the silky texture of this tart.
Pour the finished truffle ganache into the baked tart shell.
Decorate!
Chill the tart until set, at least one hour. Now. You could stop right here and just eat a delicious chocolate tart. But it’s super easy to dress it up for company or a special occasion. A white chocolate drizzle, along with a few purchased truffles make this tart look like it came from a bakery. The truffles I used are an assortment from Harry and David.
I molded a few mini chocolate tablets using this mold. I find them so charming for dessert décors! Just melt the chocolate, pipe into the molds, and chill until firm. They pop out so shiny and perfect every time.
While this tart is good on its own, I feel it’s best served with an accompaniment.
Choose your adventure: red berries, whipped cream, or ice cream. All of these provide a nice foil for all that rich chocolate flavor.
Chocolate Truffle Tart
Serve slices at room temperature for the best, most pronounced chocolate flavor and smoothest texture. Enjoy!
Related recipe: Ube White Chocolate Ganache Tart
Chocolate Truffle Tart
Heather Baird
This tart is a wonderful special occasion dessert. The filling is luxurious with silky texture. The pâte sablée crust is golden and tender with delicate shortbread texture. It is rich indeed, so serve it with extra strawberries, a dollop of whipped cream, or vanilla ice cream.Pâte sablée is a classic element in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. It’s easily made in a food processor, which is the method outlined in this recipe. If you don’t have a food processor, see the recipe notes for making this dough by hand.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet
Prep Time 45 minsCook Time 25 mins1 hour setting time 1 hrTotal Time 2 hrs 10 mins
Course DessertCuisine American, French
Servings 10
Equipment10.5 inch tart panparchment paperpie weights or 3 cups ricePiping bag or zip-top bagmini chocolate tablet mold optional
Ingredients US CustomaryMetric Pâte sablée crust1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt7 tablespoons unsalted butter cold and cubed2 egg yolks6 tablespoons sugar1 teaspoon vanilla extractIce water if neededChocolate truffle filling12 oz. semisweet chocolate finely chopped2 cups heavy cream1/2 cup unsalted butter room temperatureDécors2 oz. white chocolate or white candy melting wafers2-4 fresh strawberries halved10 purchased chocolate truffles I used Harry & DavidMini white and dark chocolate tablets see blog post for mold link
Instructions Pâte sablée crustIn the bowl of a food processor, combine the flour, baking powder and salt. Pulse to combine. Add the butter cubes on top of the flour mixture and pulse until the mixture resembles coarse, pea-size crumbs.In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until lightened in color (about 3-5 minutes of whisking).Pour the egg mixture in the food processor. Pulse in short bursts until the dough just comes together. If you find the mixture is too crumbly or lacking moisture to form a cohesive dough, add ice water 1 tablespoon at a time while pulsing repeatedly. The dough should form a rough, shaggy mass to one side of the processor bowl.Remove the dough from the bowl and form into a disc; cover with plastic wrap and chill for 30 minutes.Preheat the oven to 375F.Lightly spritz a 10.5 or 11-inch tart pan with cooking spray. (Skip this step if you are using a non-stick tart pan.) Place a large sheet of parchment paper on a work surface. Roll the dough into a large circle about 1/4 inch thick. Pick up the dough on the paper and turn it over onto the tart pan; remove the paper. Tamp the crust down into the pan, gently lifting the dough when needed to fit it into the corners of the fluted pan. Use a knife to trim away the excess overhanging dough.Cover the dough in the pan with a piece of parchment paper and fill with pie weights (I use 3 cups of brown rice as pie weights). Bake for 20 minutes, or until the edges of the tart crust are golden. Remove from the oven and let cool in the pan 10 minutes. Remove the pie weights and parchment; cool crust completely.Chocolate truffle fillingPlace the chopped chocolate in a large mixing bowl. Heat the heavy cream in a small saucepan until it begins to simmer; do not boil. Immediately pour over chocolate.Allow the chocolate and cream to sit undisturbed for about 5 minutes. Whisk to combine. Add the butter and mix again until melted and the ganache is consistent and glossy.Pour the ganache into crust and smooth out any bubbles. Chill uncovered until set, at least 1 hour or overnight.DécorsMelt the white chocolate in a microwave-safe bowl at 100% power in 30 second intervals until the chocolate can be stirred smooth. Transfer to a piping bag or zip-top bag with a tiny hole snipped in one corner. Pipe chocolate while moving your hand in a quick back-and-forth motion so that the chocolate lands in overlapping lines to one side of the tart.Top the white lines with the strawberries, truffles, and chocolate pieces. Serve the tart at room temperature. Store the tart in the refrigerator.Serve this tart with any of these accompaniments: extra strawberries, red berry coulis, whipped cream, or vanilla ice cream to cut the richness.
NotesPâte sablée by hand: Mix the flour, baking powder, and salt in a large mixing bowl. Add the cold butter. Rub the butter into the flour using your fingers, as you would a biscuit or scone dough. Mix the egg, sugar and vanilla as directed. Pour the egg mixture into the dry ingredients and gently knead together until a consistent dough forms. Do not over-knead. Let rest as directed and continue with rolling and baking instructions.
Keyword chocolate truffle tart, chocolate truffles, easy chocolate tart, ganache tart, pate sablee, pate sablee crust, valentine’s day dessert, white chocolate ganache
You may also enjoy: LEGGI TUTTO
in Recipes
Make-Ahead Party Food with Recipes (Sweet and Savory!)
ha scritto per te admin 28 Dicembre 2022, 14:47
This menu of Make-Ahead Party Food is pleasing for any dinner party, cocktail party, birthday, wedding reception, and beyond! Featuring both sweet and savory, each appetizer is served in its own shot glass so your guests can grab-and-go while they mingle.
Christmas is now a memory, and it’s hard to believe the New Year is just days away. Like many of you, I’ve been eating well this week, capturing some fun moments, and generally trying to soak up all the holiday spirit and goodwill before it slips away. So, I wanted to share the little workshop party we held before our holiday break.
Both savory and sweet, this menu of make-ahead party food requires little cooking, – just some assembly required. These appetizers are adaptable to any gathering, although I find them so cocktail party-worthy!
Much like My Holiday Open House Menu, I created these appetizers so I could spend more time with my guests instead of being tethered to the kitchen. After years of being both host and cook, I rely on make-ahead recipes. For a cocktail party feel, I love using clear shot glasses to make single servings. They are an inexpensive investment, like this pack of 40 for under $20. And they can be reused forever!
Everything Bagel Hummus Shots with Grilled Crostini
This is a good one to make if you have guests that are vegetarian or vegan. Buy prepared plain hummus and stir in some toasted sesame seeds, poppy seeds, and a little garlic powder. Pipe the hummus into the bottom of 15 shot glasses. Then top each with a little Everything Bagel Seasoning just before serving.
Serve the hummus shots with a grilled crostini standing upright or bagel chips balanced on top. Consider assembling a few with gluten-free crackers on a separate tray for guests with gluten intolerance.
Marinated Mozzarella
No cooking, no baking, just assemble and serve! Slice block mozzarella into 1-inch cubes. Then, make a dressing of olive oil, Italian spices, garlic powder, and chopped sundried tomatoes. Mix it all together and add in the cheese; toss to coat. It’s so easy and it looks special. It tastes special, too! The creamy almost blank canvas flavor of the mozzarella is enhanced by that garlicky herbaceous flavor. One tip – be sure to use a good condiment-worthy olive oil!
Bloody Mary Shrimp Cocktail Shooters
This is an easy evergreen appetizer that just requires dressing up some large cooked cocktail shrimp. Bloody Mary mixer is the stand-in for cocktail sauce, which is lighter and so flavorful. Charleston Bloody Mary Mix is my go-to for this appetizer. Add a little to the bottom of each of 15 shot glasses, and top with skewered shrimp that have been finished like any good Bloody Mary – with a squeeze of citrus and a generous grind of black pepper.
Charcuterie Cones (or Shot-cuterie, if served in shot glasses)
This cute appetizer is a good segue from our savory fare to the sweet. Why? Because it contains both sweet and savory bites. Include salted nuts, a square of sharp cheese, dark chocolate pieces, dried fruit, rosemary sprigs, artisan crackers, blue cheese-stuffed olives, berry and salami skewers.
The cones don’t have to match each other exactly. It’s good to make a few veggie friendly cones and gluten-free options. I used biodegradable natural wood cones for serving (along with cone holders), because they hold a little more food than a shot glass. But you can use 3 oz. shot glasses even small Mason jars.
Citrus Supremes with Prosecco Sabayon
They say good things come in small packages, and this is especially true for this little bubbly-inspired dessert. Whisk together egg yolks, sugar, and prosecco in a bowl over simmering water until thickened. It doesn’t take long at all to make a luscious sabayon. As for the citrus, you could spend a lot of time with the messy business of segmenting grapefruits and oranges. Or, you could just buy a big jar of Del Monte’s Citrus Salad. This no-sugar added option does the work for you.
Layer sabayon into shot glasses and top with the citrus. A few pomegranate arils on top of each shot will make them even prettier.
Bourbon Ball Ganache Shooters
And now for something completely different! Skewered bourbon balls are made for dipping into the silky bourbon ganache they’re perched atop. This utilizes my favorite 5 Minute Bourbon Ball recipe. Bourbon balls can be made far ahead of serving because they mellow with time. These were perfect for the holidays but I can’t wait to make them for a Derby Day treat.
Eggnog Panna Cotta with Spiked Cranberry Sauce
Regular blog readers know that panna cotta is my go-to for make-ahead desserts. This particular flavor combination is more for winter holidays. You can find the recipe for it right here. However, if you’re looking for more evergreen flavors, check out this post for White Chocolate Panna Cotta with Orange Chocolate Sauce.
Make-Ahead Party Food on display!
I hope you’ve enjoyed this departure from the usual post. The recipe card will include most of the recipes with a couple links to the desserts that already live on the blog. I hope you can use this post as a resource to help increase the enjoyment of your gathering, while minimizing your work!
Make Ahead Party Food Menu (Sweet and Savory!)
Heather Baird
Get a head start on making delicious appetizers for your next gathering. Use shot glasses to portion single servings so your guests can grab-and-go while they mix-and-mingle.Everything Bagel Hummus Shots, Marinated Mozzarella, Bloody Mary Shrimp Shooters, and Charcuterie Cones offer savory flavors. While Citrus Supremes with Prosecco Sabayon, Bourbon Ball Shooters, and Eggnog Panna Cotta with Spiked Cranberry Sauce round out the party with sweetness.The Charcuterie Cone recipe is for 15 near matching cones; however, I suggest you vary some of the cones to accommodate vegetarian, vegan, and gluten-free guests.Please note that prep and cook time is approximate.
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Prep Time 2 hrsCook Time 21 mins2 hours chill time 2 hrsTotal Time 4 hrs 21 mins
Course AppetizerCuisine American
Servings 15 people
Equipmentshot glasses 15 for each recipe, 1.5 oz. capacitycocktail skewersToothpicksbiodegradable wood cones optional
Ingredients US CustomaryMetric Everything Bagel Hummus Shots10 oz. plain hummus 1 container1 tablespoon sesame seeds toasted1/2 teaspoon poppy seeds2 teaspoons Everything Bagel Seasoning for garnish1/4 teaspoon garlic powder1 baguette sliced into 1/4-inch piecesOlive oilMarinated Mozzarella1/3 cup extra-virgin olive oil1 teaspoon Italian seasoning1 tablespoon minced fresh parsley1 tablespoon sun dried tomatoes in herb oil chopped1/4 teaspoon garlic powder16 oz. block mozzarella part skimChive sprigs optionalBloody Mary Shrimp Cocktail Shooters15 large cocktail shrimp cooked peeled with tails on1 lime zested and juicedFreshly ground black pepper16 oz. Bloody Mary Mix Charleston recommendedParsley sprigs for garnishCharcuterie Cones6 oz. salted almonds8 oz. dark chocolate bar tablet style for breaking15 Turkish dried apricots15 blue cheese-stuffed olives1 pint fresh berries raspberries and blackberries12 oz. thin cut salami rounds8 oz. sharp cheddar block cubed15 cocktail onions15 sprigs rosemary for garnishAssorted crackersCitrus Segments with Prosecco Sabayon2 cups mixed citrus segments such as Del Monte no sugar added Citrus Salad9 egg yolks1/2 cup granulated sugar3/4 cup Prosecco3 tablespoons pomegranate arils such as POM wonderful POM-POMSBourbon Ball ShootersBourbon Ball Recipe prepared to fit inside shot glasses1 cup semisweet chocolate chips1/2 cup heavy cream1 tablespoon bourbonEggnog Panna Cotta with Spiked Cranberry Sauce (linked)
Instructions Everything Bagel Hummus ShotsCombine the hummus, sesame seeds, poppy seeds and garlic powder in a bowl. Mix well. Place in a piping bag or zip-top bag with the corner snipped. Pipe about 1 1/2 tablespoons of hummus into the bottom of each of 15 shot glasses. Place all of the glasses inside a 9×13 baking pan with sides taller than the height of the shot glasses. Cover with plastic wrap until party time.Drizzle baguette slices with olive oil. Drizzle a nonstick grill pan with olive oil and heat until the oil shimmers. Grill bread slices on both sides and set aside to cool. When cool, place bread in a zip top bag and store until ready to serve.1 hour before serving, sprinkle each hummus shot with a little bagel seasoning. Stand a baguette slice upright into the shot glasses. Place shot on a tray and serve.Marinated MozzarellaCombine the first five ingredients in a large bowl. Cube the cheese small enough to easily fit into shot glasses. Add the cheese cubes to the olive oil dressing and toss to coat.Cover the bowl and refrigerate for at least 2 hours or overnight. The marinade may solidify a little due to the oil from the sun-dried tomatoes. This is normal. Allow the bowl to stand at room temperature until the marinade loosens. Stir to coat.Skewer 2-3 cubes of marinated mozzarella on toothpicks and place inside 15 shot glasses. (You may have leftover cheese cubes, which can be placed in a bowl near the shot glasses with toothpicks for guest refills.) Place the shot glasses in a deep 9z13 inch baking pan taller than the shot glasses. Cover with plastic wrap. Before serving, add 1-2 sprigs of chives to each glass, if using. Spoon some of the marinade in the bottom of the bowl over the cheese cubes in each glass just before presenting.Bloody Mary Shrimp Cocktail ShootersPat shrimp dry with a paper towel. Place on a shallow plate. Drizzle with lime juice and zest. Grind black pepper generously over the shrimp. Place one shrimp threaded onto fifteen 4” cocktail skewers. Cover with plastic wrap until party time.Pour Bloody Mary mix into fifteen of 1.5 oz. shot glasses, approximately 1/3 of the way up the glass. Top each glass with a skewered shrimp and garnish with a parsley sprig. Present on a serving tray or tiered stand.Charcuterie ConesDivide salted almonds between the bottom of the cones. Place a square or two of chocolate into each of the cones. Add apricots. Thread olives and salami on skewers. Thread two or more berries onto some skewers. Stand skewers upright into each cone. Add a cube of sharp cheddar to each cone.Garnish with rosemary sprigs. Add artisan crackers to each cone or have them on a platter nearby.Citrus Segments with Prosecco SabayonPat citrus segments dry with paper towels. Transfer to a bowl and cover with plastic wrap until ready for assembly.In a stainless steel bowl over simmering water, constantly whisk the egg yolks, sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Remove from heat and transfer to a bowl. Let cool, then cover with plastic wrap so that it rests on the surface to prevent a skin from forming. Make this up to two days ahead.Divide sabayon evenly between 15 shot glasses. Top with citrus segments and garnish with pomegranate arils. Serve with small cocktail or demitasse spoons.Bourbon Ball ShootersSkewer bourbon balls with a 4-inch long cocktail skewer. Place in an airtight container and store at room temperature.Combine the semisweet chips and heavy cream in a microwave safe bowl. Heat at 100% power in the microwave for 1 minute. Let stand 1 minute. Whisk together until a smooth ganache forms, then stir in the bourbon. Store in a lidded jar in the refrigerator until party time.Before serving, heat the ganache in the microwave until liquid and pourable, about 45 seconds (heat in 30 second intervals). Divide ganache into the bottoms of each of 15 shot glasses. Top each with a skewered bourbon ball for dipping. Consider including small demitasse spoons so guests may enjoy every last dop of bourbon ganache (plastic silver cocktail spoons are available at most dollar stores!).
NotesTo further shortcut the hummus recipe, Boar’s Head makes a prepared Everything Bagel Hummus which is gluten-free and vegan.
Make room in your refrigerator ahead of time! The beauty of make-ahead doesn’t come without one caveat; you will need lots of refrigerator space.
Using heavy-bottomed real glass shot glasses adds a nice touch. These are inexpensive and can be reused. I’ve linked in the blog post a set of 40 for under $20. You may also search thrift stores and charity shops for shot glasses that cost even less!
Keyword bloody mary shrimp cocktail, bourbon balls, charcuterie cones, citrus sements, easy appetizers, everything bagel hummus, finger foods, make ahead party food, marinated mozzarella, panna cotta, prosecco sabayon, shot glass appetizers, shot glass desserts, shrimp cocktail
You may also enjoy: LEGGI TUTTO

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