Sweet & Salty Millionaire’s Layer Cake

Hello, hello! After many, many months of devoted book creating, I’m excited to be back here with you, blogging on a regular basis! I’m also incredibly eager to share my book with you all, once it’s printed and released–it has been, wow, an incredible learning experience. It’s still kind of surreal to me that a book with my name on it will actually exist. A dream come true, for certain.

So . . . cake! And not just cake–the most decadent sweet & salty cake you could ever imagine. I call this layer cake “Sweet & Salty Millionaire’s Layer Cake” because it is my take on those ridiculously addicting Millionaire’s Bars–you know the ones: buttery shortbread topped with gooey caramel and a layer of rich, shiny chocolate. If that doesn’t beg to become a layer cake, I don’t know what does.

So I baked up 3 layers of dark, moist chocolate cake, torted them into a total of 6 thinner layers, and then filled them with vanilla bean Swiss meringue buttercream, homemade salted caramel, buttery shortbread crumble and dark chocolate ganache frosting. To finish it off, we smother the whole thing in a generous layer of more dark chocolate ganache frosting and a sprinkling of Fleur de Sel. I find that the satiny vanilla bean buttercream really balances out the intensity of the dark chocolate and sweet and salty caramel, and the shortbread adds an amazing melt-in-your-mouth textural surprise.

The ganache frosting is essentially a typical ganache (an emulsion of dark chocolate and heavy cream), but with some corn syrup and butter added in to keep it luscious and glossy and a pinch of sea salt to celebrate our love for sweet & salty.  I used a really dark chocolate this time, at 70% cocoa solids, but you could use any quality dark chocolate with at least 53% cocoa solids. I was almost out of the usual dark chocolate callets I love to use from Callebaut, so I bought 2 ginormous (300 grams each) premium chocolate bars, chopped them up and tossed in 100 grams of the chocolate callets I had left. With the super-sweetness of the caramel, I love the deep, dark chocolate frosting.

The 3-ingredient shortbread component is so quick and easy, and these bits & boulders of buttery love are just what this cake needed to really pay homage to the Millionaire’s Bars it was inspired by. Heck, they would even make an amazing little ice cream topping, along with the salted caramel perhaps? The salted caramel is so much easier to make than you might think and, as you might imagine, it can be used for so many things–pancakes, waffles, dipping apples, and more. You don’t have to “salt” it, but I feel it really heightens the natural caramel flavour and added vanilla.

One thing I’ve discovered is that when making ganache of any kind, an immersion hand blender (you know, the “stick” type hand blenders) works best to create perfectly homogenous ganache that won’t threaten to separate and become grainy. You can certainly use a whisk, but if you have an immersion blender I feel it works just that much better. I included 2 layers of ganache in the cake layers because I felt that 5 layers of caramel could be a little much, but maybe I’m crazy. So you could always keep the ganache as the frosting and fill all of the layers with the buttercream, caramel and shortbread. I’m thinking there’s no wrong way of doing this, you know?

So, here’s the recipe for this sweet & salty Millionaire’s Layer Cake along with a quick list of the layer-pattern of this cake:

cake
buttercream + caramel + shortbread
cake
ganache
cake
buttercream + caramel + shortbread
cake
ganache
cake
buttercream + caramel + shortbread
cake

Millionaire’s Layer Cake

Yield: One 6-layer, 8-inch round cake

Dark moist chocolate cake filled with satiny vanilla bean buttercream, homemade salted caramel, buttery shortbread crumble, dark chocolate ganache and frosted with more ganache and a sprinkling of sea salt.

Ingredients

    For the Chocolate Cake:
  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 3/4 cup (90 g) dark Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
  • 2 1/4 teaspoons (10 g) baking soda
  • 2 1/4 teaspoons (10 g) baking powder
  • 1 teaspoon (8 g) salt
  • 1 cup (240 mL) buttermilk
  • 3/4 cup (180 mL) brewed coffee or espresso, hot
  • 1/3 cup (80 ml) vegetable oil
  • 3 eggs, room temperature
  • 1 tablespoons (15 mL) pure vanilla extract
  • For the Vanilla Bean Swiss Meringue Buttercream:
  • 6 egg whites
  • 1 3/4 cups (350 g) sugar
  • 2 cups (454 g) unsalted butter, softened, cut into cubes
  • 2 teaspoons (10 ml) vanilla bean paste or 1 vanilla bean, seeded and scraped
  • Pinch of salt
  • For the Salted Caramel:
  • 2 cups (400 g) sugar
  • 1/2 cup (120 ml) water
  • 1 cup (240 ml) heavy cream (whipping cream)
  • 2 tablespoons (30 g) unsalted butter
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • Generous pinch of sea salt (I used Fleur de Sel)
  • For the Shortbread Crumbs:
  • 1 cup (125 g) all-purpose flour
  • 1/4 cup (50 g) sugar
  • 1/2 cup (115 g) unsalted butter, softened, cut into cubes
  • For the Ganache Frosting:
  • 1 pound plus 6 ounces (700 g) best-quality dark chocolate (at least 53% cocoa solids), chopped or callets
  • 2 cups (480 ml) heavy cream (whipping cream)
  • 1/3 cup (110 g) corn syrup
  • 1/4 teaspoon sea salt
  • 8 tablespoons (120 g) unsalted butter, cut into cubes
  • 1 tablespoon (15 ml) pure vanilla extract

Instructions

    For the Chocolate Cake:
  1. Preheat oven to 350° F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds.
  2. Into the bowl of electric mixer fitted with the whisk attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. In a large measuring cup with a spout, combine the buttermilk, coffee, oil, eggs and vanilla.
  4. Add liquid mixture to dry ingredients and mix on medium speed until smooth, about 1 minute. Divide batter among the 3 cake pans (weigh batter for even layers at about 520 grams per cake pan).
  5. Bake 2 of the layers until a toothpick or skewer inserted into the center comes out with a few crumbs, about 20-25 minutes. Try not to over-bake. Repeat with the final layer. Let cakes cool in the pans for 10 minutes and then turn onto a wire rack until completely cool.
  6. For the Vanilla Bean Swiss Meringue Buttercream:
  7. Wipe the bowl and whisk of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 130°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot, about 8-10 minutes.
  8. Place bowl back on mixer and fit with the whisk attachment. Whip on medium-high speed until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes, or longer). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Increase speed to medium and beat until the mixture becomes thick and fluffy, about 2 minutes.
  9. Add vanilla bean paste and salt, continuing to beat on low speed until well combined.
  10. You can also add a wide variety of flavourings, extracts, and more, but always add the vanilla first, as it brings out the true taste of the other flavours. Keep in an airtight container at room temperature for up to 1 day, refrigerated for up to 1 week, or in the freezer for up to 2 months. Thaw at room temperature. Bring chilled buttercream back to smooth consistency by bringing to room temperature and then beating on low speed with an electric mixer for a few minutes.
  11. For the Salted Caramel:
  12. In a medium saucepan over medium heat, stir the sugar and water until combined. Brush down the sides of the saucepan with a wet pastry brush and increase the heat to medium-high.
  13. Stop stirring, and let the mixture bubble until it reaches an amber colour (about 350°F). Promptly remove the saucepan from the heat and whisk in the heavy cream (be careful, as this will bubble and steam aggressively for a moment) until smooth, followed by the butter.
  14. Clip a candy thermometer onto the saucepan and return the mixture to medium-high heat until it reaches 248°F). Transfer the caramel to the heatproof bowl and stir in the vanilla and sea salt. As the caramel reaches room temperature it will become thick and spreadable. Store in a sealed jar in refrigerator for up to 2 weeks.
  15. For the Shortbread Crumbs:
  16. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat.
  17. In a medium bowl, combine the flour and sugar. Cut in the butter using a pastry blender or your fingers, until you have distributed the butter and achieved pea-size bits. Turn the mixture in an even layer onto the prepared baking sheet and bake for 10 minutes. Remove the tray from the oven and, using a heatproof spatula, gently break up the mixture and return to the oven for 10 more minutes. Let tray cool completely on a wire rack. Once cool, keep in an airtight container for up to 2 weeks.
  18. For the Ganache Frosting:
  19. Place chopped chocolate (or callets) in a large heatproof mixing bowl (I find a stainless 5QT mixer bowl works well).
  20. In a medium saucepan over medium heat, combine the cream, corn syrup and salt and bring just to a boil. Pour hot cream mixture over the chocolate and let sit for about 1 minute. Using an immersion blender (or whisk, if necessary) combine the chocolate mixture until smooth. Add butter and vanilla and mix again until smooth. Mixture with thicken to spreadable frosting consistency, and eventually become solid at room temperature. To soften, simply warm and bring to desired consistency.
  21. Assembly of the Sweet & Salty Millionaire's Layer Cake:
  22. Prepare your fillings and frosting and ensure they are all at spreadable consistency. For the ganache, this will take about 15-30 minutes after making it, and about 30-60 minutes for the caramel. If you have made ahead, simply warm the ganache and let cool until spreadable, and do the same for the caramel.
  23. Slice all three cake layers in half horizontally, so you have a total of 6 cake layers.
  24. Smear a small dollop of the ganache frosting on a cake plate, pedestal or cake board, and place your first layer cut side up (so bottom of the cake layer is touching plate), and using a small offset palette knife, spread about 1 cup of buttercream on the layer leaving about 1-inch around the edge, followed by one-third of the caramel and then a generous handful of shortbread crumble. Place your next cake layer on top, and spread about 1 cup of the ganache frosting all the way to the edge.
  25. Repeat previous step until you get to the final cake layer. Place last layer face down (cut side down) and frost entire cake with the ganache frosting. Let sit for about 15 minutes and then finish with a thick "coat" of more ganache frosting.
  26. Use a turntable and palette knife to create texture (as in photo)--use one hand to turn the turntable and hold the palette knife in the other hand. Keep palette knife in place and let the turntable do the moving. Use a small offset palette knife to create texture on the top of the cake and sprinkle on some Fleur de Sel. Finished cake can be kept at room temperature for up to 8 hours. Keep refrigerated if longer than 8 hours, but serve at room temperature.
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Sweetapolita’s Notes:

  • For the chocolate cake layers, I used Cacao Barry Extra Brute Dutch-process cocoa powder, but you can use any quality dark Dutch-process variety of your choice.
  • I have become rather fond of using vanilla bean paste instead of actual vanilla beans, as it’s convenient and more affordable.
  • When you make the ganache frosting, you’ll notice that it’s a bit jiggly and gelatinous looking as it sets, but as soon as you being to spread it, it becomes smooth, glossy and glorious.
  • Most cake does best at room temperature in terms of staying moist and fresh, but when it comes to building layer cakes, sometimes there’s no choice but to pop it in and out of the fridge a few times to stabilize it (especially when you get into sky-scraping layer cakes). That being said, I recommend only putting most cakes the fridge between the crumb coat and final coat of frosting, or if you feel that things are getting a little wobbly and you want to firm it up before carrying on. For this cake, I didn’t refrigerate it at all, so you will likely find that you won’t need to either. I was able to avoid the fridge between the crumb coat and final coat of ganache frosting because it begins to dry out at room temperature, sealing all of the crumbs.

Good luck & enjoy!

Related posts:

Potted Espresso & Salted Caramel Mud Cakes

Potted Espresso Cakes via Sweetapolita

Happy Fall! Kind of kooky time for me to be sharing a perfectly springy dessert, but this past weekend I did some desserts for a very special woman celebrating her 60th birthday. Kathy, my father-in-law’s wife and my close friend, is very passionate about all things garden. Her family threw her a huge surprise party, and I knew immediately that I would have to explore some sweet garden-themed treats. These potted treats were one of the the ones I was most excited about.

For a very brief moment, I thought I actually invented this concept–what a brilliant cakethrough!  See, I worked at an incredible restaurant in my twenties (so 16 years ago–ouch) where fresh bread was baked and served in full-size terracotta pots alongside whipped butters in an array of flavours. As I remembered this, it dawned on me that it would work for cake too! And it would be darn cute . . . then I realized that it’s been done before (by some woman named Martha, among others). Oh well, that wasn’t going to stop me. I knew Kathy (and hopefully guests) would love them. And I was relieved to see how simple Martha’s version with the mint sprig was, because it was the perfect solution to my needing something a little less time-consuming.

Potted Espresso Cakes via Sweetapolita

The potted cakes in these photos are actually the new & improved version since the weekend. There were a few things I wanted to change before I shared the recipe with you, taste-wise, so the girls and I grew a dozen yesterday. So what exactly is a Potted Espresso & Salted Caramel Mud Cake? It’s a double dose of cupcake batter baked in the pot, but just not quite all the way, then brushed with espresso syrup for starters. Not baking all the way creates a gooey chocolate (slightly muddy) centre and a convenient concave middle perfect for filling with oozing salted caramel, toffee bits and dark chocolate, slightly-salted glaze. Then we cover them with chocolate cookie crumbs and Chocolate Pebbles , then top them with small mint sprigs.

Potted Espresso Cakes via Sweetapolita

The inspiration for the flavour combination was lingering in my mind since I made these cupcakes, and I think the textures and taste are exactly what you would want a spoonful of earth to taste like (okay, that was weird). And don’t let the dry-dirt top fool you–underneath there is a rich, deep, gooey, crunchy, caramel-y and possibly religious experience. And cute all the while.

Potted Espresso Cakes via Sweetapolita

You can even cakelet-this-up by skipping the elegant mint sprig and espresso and burying a few gummy worms, a toasted marshmallow and chocolate pebbles (they taste like m&m’s) below the surface. Maybe add a bright green fondant sprout, or pipe a few cheery flowers on top. Wow, that sounds pretty awesome actually. Let’s add that to the week’s bake list!

Potted Espresso Cakes via Sweetapolita

So here’s the recipe just as I did these, but don’t be alarmed by all of the steps and ingredients. Truthfully, these are so easy to do and pretty straight-forward. If you really want to make these on the fly, they’d be pretty great with even the chocolate cakes with your favourite chocolate frosting under all of those crumbs & pebbles. Either way, play around and have fun with it–it’s almost impossible to not smile when you look around and see a roomful of adults eating dirt out of mini flower pots.

Good luck & enjoy!

Potted Espresso & Salted Caramel Mud Cakes

Yield: 12 Mini Cakes

Moist gooey chocolate mini cakes brushed with espresso syrup, filled with salted caramel, toffee bits, dark chocolate glaze and topped with cookie crumbs, chocolate pebbles and a mint sprig.

Ingredients

    For the potted cakes:
  • 1-1/2 cups (180 g) all-purpose flour
  • 1-1/2 cups (300 g) white sugar
  • 1/2 cup (60 g) dark cocoa powder
  • 1-1/2 teaspoons (7 g) baking soda
  • 1-1/2 teaspoons (7 g) baking powder
  • 1-1/2 teaspoons (6 g) cornstarch
  • 1 teaspoon (6 g) salt
  • 2/3 cup (140 mL) buttermilk, at room temperature
  • 1/2 cup (120 mL) brewed coffee or espresso, hot
  • 6 tablespoons (90 ml) vegetable oil
  • 2 eggs, at room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • For the espresso syrup:
  • 1/4 cup (50 g) white sugar
  • 1/4 cup (60 mL) water
  • 2 teaspoons (9 g) instant espresso powder
  • For the salted caramel:
  • 3/4 cup (150 g) white sugar
  • 2 tablespoons (30 ml) water
  • 1/2 teaspoon (2.5 ml) lemon juice
  • 1/2 teaspoon (3 g) fleur de sel
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon (14 g) unsalted butter
  • For the dark chocolate glaze
  • 6 oz (170 g) best bittersweet chocolate, chopped
  • 1/3 cup (75 g) unsalted butter, cut into cubes
  • 1 tablespoon (15 ml) light corn syrup
  • pinch fleur de sel
  • For decorating
  • 1 cup (80 g) dark cookie crumbs (for dirt)
  • 1 cup toffee bits
  • Chocolate Pebbles/Stones
  • 12 small mint sprigs

Instructions

    For the potted cakes:
  1. Wash and dry a dozen 3-inch terracotta pots. Cut out 12 parchment circles the same size as the bottom of the pots. Preheat oven to 350° F. Brush the bottom of each pot with oil, line with the parchment rounds, then brush the circle with more oil, and oil about 2/3 up the sides and dust with cocoa powder. Place all of the pots onto a baking sheet, and set aside.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients.
  3. Add all remaining ingredients to bowl with the dry ingredients and mix for 1 minute on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pots, about 1/2 full (6 tablespoons of batter each). *Batter will be liquidy.
  4. Bake for 17-19 minutes, or until toothpick or skewer comes out gooey. Try not to overbake. Remove the tray from the oven and cool on a wire rack. Cakes will fall in centre, once removed from oven, making room for the filling. Brush with warm espresso syrup while cakes are still hot.
  5. For the espresso syrup:
  6. In a small, heavy saucepan over medium-high heat, bring ingredients to a boil and let boil for 1 minute. Remove from heat.
  7. For the salted caramel:
  8. In a small, heavy saucepan over medium-high heat, combine the sugar, water, lemon juice and salt. Brush the sides of the pan with a damp pastry brush to ensure there are no sugar crystals. Boil (with no stirring) until the mixture turns a medium-dark amber colour, swirling occasionally.
  9. Remove from heat and carefully and swiftly whisk in the heavy cream (be careful--the caramel will steam up abruptly!) until caramel is smooth. Stir in butter until incorporated, and then return to the heat.
  10. Boil until a candy thermometer in the caramel reads 240°F (116°C).
  11. Allow the caramel to cool completely before using. Any remaining caramel can be stored in an airtight container in the refrigerator for up to two weeks.
  12. For the dark chocolate glaze:
  13. Place the chocolate, butter, corn syrup, and sea salt in a medium heatproof bowl over a pot of simmering water. Be sure the water in the pot does not touch the bottom of the bowl. Stir the mixture using a rubber spatula until melted and smooth. Remove from heat. Mixture will thicken as it cools.
  14. Assembly of the Potted Espresso & Salted Caramel Mud Cakes
  15. After the potted cakes brushed with espresso syrup have cooled, filled each "hole" in the middle with a spoonful of cooled salted caramel. Top with toffee bits, and then a spoonful of dark chocolate glaze.
  16. Sprinkle the cakes with enough cookie crumbs to completely cover the tops. Add a handful of chocolate pebbles.
  17. Right before serving, pierce a small hole in the top of each finished cake and insert a small mint sprig. Potted Cakes can be kept at room temperature for up to 3 days. (Be sure to add fresh mint sprigs if you don't serve right away.)
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Sweetapolita’s Notes:

  • Each potted mini cake is the equivalent to 2 chocolate cupcakes, so can be either 1 or 2 servings.
  • For a fun serving idea, tie 1 or 2 wooden forks to the side of each pot using rustic twine.
  • For a simpler (and quicker) version, you can simply bake the potted cakes and top with your favourite chocolate frosting or glaze, and then finish off with the cookie crumbs, pebbles and mint.
  • For a super-fun kids’ version, hide a few gummy worms in the cake, stuff a toasted marshmallow inside and finish with bright green fondant “sprouts” in place of the mint (or even piped buttercream flowers).
  • Be careful to not add too much chocolate glaze–if there’s too much glaze pressed against the inside edges of the pots, the oil in the butter will start to leave marks on the outside of the pots.
  • For a garden-themed party, serve these cakes on round iron plant stands (they look like cake plates with wheels), or place them in a tray filled with more chocolate pebbles.
  • For a garden-themed party, serve these cakes on round iron plant stands (they look like cake plates with wheels), or place them in a tray filled with more chocolate pebbles.
Good luck & enjoy!

Related posts:

Highway to Heaven Cupcakes {and Sugar Cube Winner!}

Happy Monday!

Here is the winner of the The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet book giveaway:

#8 NanaBread (Jeanne): “dark chocolate & salted caramel is at the top of my list, along with coconut & chocolate, strawberry & cream cheese, and anything with cherries”

Congratulations! (I will be also notifying you by email.)

And thank you to everyone for sharing their favourite flavour combinations!

See you soon. ♥

The Giveaway:

When I was asked to be part of the Sugar Cube Blog Tour to celebrate the newly released The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet, it sounded like my kind of party, but I hadn’t heard of the book or the adorable Portland, Oregon food cart before. But, upon first glance I fell in fast love with everything about Kir Jensen’s delicious sugared world, and after first read and taste, the book is now in my leave-it-out-because-I-use-it-so-much collection. I had such a hard time deciding what to make first, and what to share with you, but when I set eyes on Highway to Heaven Cupcakes adorned with shards of Ruffles and read that she’s built her entire reputation on this particular cupcake, I knew that these had to be my first Sugar Cube experience.

So what’s this book all about (aside from its undeniably adorable cover)?

This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a “whoop” of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir’s most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.

And they do not lie–this book is everything they say it is, and more. It is really special. What I love is how Kir really pushes the boundaries of classic and comforting treats in a gourmet and innovative way (think Vanilla Bean Risotto, Coffee Mallow Meringue Pie, Cream Soda Ice Cream and more). The recipes are easy to follow and the flavors and textures almost leap straight off of the page. I am sincerely excited to make each and every recipe in her fabulous book, and I’m also excited that 1 lucky reader will win their own copy! But, let’s talk more about the recipe I made to share with you, these Highway to Heaven Cupcakes . . .

But don’t be fooled: What makes these cupcakes so incredible isn’t just the fact that there are salted caramel drizzled Ruffles chips on top, because that’s simply an added bonus (a sweet & salty, crunchy, heavenly bonus, that is), because there’s so much more depth and decadence to relish in here. The cupcakes are a moist super-chocolatey delight that are brushed with coffee syrup, injected with homemade salted caramel sauce, topped with a rich sexy bittersweet ganache, drizzled with more salted caramel sauce and then, if you love double-wowing the crowd, spears of caramel-drizzled potato chips, of course. As far as cupcakes go, it just doesn’t get any sexier.

These were so enticing in all of their dark, glossy, drizzled, crunchy goodness that I couldn’t stop taking Instagram photos while I was making them. When you’re trying to decide where to start in the flurry of decadent treats in this book, I can safely say this is an ideal place to start. (It’s also safe to say I’ll be making these cupcakes at least *once a month* for years to come.) Girls, who’s with me?

Here are the details and how to enter this giveaway:

1. Leave a comment and tell me, “What is your favourite dessert flavour combination?”

2. For an extra entry, tweet: “I want to win a copy of @TheSugarCube’s book from @Sweetapolita!” Simply come back here and leave a comment telling me you tweeted.

3. Contest ends Sunday, May 20th, 2012 at 11:59 pm (EST) and winner will be selected using random.org and notified by email and announced here on the blog. You must leave a valid email address (will not be displayed) in your entry.

4. One entry per person, please (or two, with tweet). *Your comment may not appear at first, but it’s there.

*Prize courtesy of Chronicle Books. Contest is open to US and Canadian residents only.

Good luck, everyone!

Now, here’s the recipe, shared with permission and as written in the book: The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet

highway to heaven cupcakes

makes 24 cupcakes

ingredients

cupcakes

  • 3 cups unbleached all-purpose flour
  • 2 3/4 cups granulated sugar
  • 1 cup dutch-process cocoa powder
  • 1 tablespoon plus 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm strong-brewed coffee or french-pressed coffee
  • 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/3 cups vegetable oil

coffee syrup

  • 1/2 cup strong-brewed coffee
  • 1/2 cup granulated sugar

1 recipe sexy bittersweet chocolate ganache

1 recipe salted caramel sauce, at room temperature

instructions

  • To make the cupcakes: Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
  • Sift together the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. In a medium bowl, whisk together the buttermilk, coffee, eggs, vanilla, and vegetable oil. Add the wet ingredients to the dry ingredients and whisk just until incorporated and there are no lumps. (It’s a thin batter, but it will bake up beautifully.)
  • Divide the batter equally among the muffin cups, leaving about 1/4 inch room at the top. Bake until the tops spring back when lightly pressed, 20 to 25 minutes.
  • To make the coffee syrup: In a small saucepan, combine the coffee and sugar and bring to a boil over high heat. Continue to boil for 1 to 2 minutes more to concentrate the mixture.
  • While the cupcakes are still hot, brush the tops with coffee syrup. (You’ll use most but not all of it. Just discard the rest or use it in a cocktail.) Let the cupcakes cool completely before filling and frosting.
  • Place the caramel in a squeeze bottle. Insert the tip into the top of each cupcake and squeeze in some caramel. (You’ll see them plump up a bit, but don’t fill them with so much that the cupcakes split.) Dip the tops in ganache, then tilt to shake off the excess. Let the chocolate set (it will be glossy but not runny) for about 30 minutes before drizzling with more salted caramel to serve.

sexy bittersweet ganache

makes about 2 cups

ingredients

  • 12 ounces chopped good-quality bittersweet chocolate
  • 14 tablespoons (1 3/4 sticks) unsalted butter, but into cubes
  • 1/4 teaspoons good sea salt, such as fleur de sel
  • 1/4 cup light corn syrup

instructions

  • In a medium metal bowl, combine the chocolate, butter, salt, and corn syrup. Put the bowl over a pan of barely simmering water and heat, stirring, until the chocolate and butter have melted. Remove from the heat.
  • Use as a glaze for cakes, or let cool until spreadable and use as a frosting or filling. Ganache can be refrigerated for 1 week. To gently rewarm, heat it in a microwave on 50 percent power or put it over a saucepan of barely simmering water and give it a good whisking.

salted caramel sauce

makes about 2 1/2 cups

ingredients

  • 2 cups sugar
  • 1 cup water
  • 1 1/2 teaspoons fleur de sel
  • 2 cups heavy cream, warmed
  • 1 1/2 teaspoons pure vanilla extract

instructions

  • In a deep heavy-bottomed pot, combine the sugar, water, and salt and stir until well mixed. Cook over high heat until the sugar starts to color around the edges of the pot, swirling the pan to promote even caramelization of the sugar. (Do not stir or the sugar will crystalize, that is, harden.) Continue cooking, swirling occasionally, until the caramel is very dark mahogany is color and lightly smoking (it should be on the verge of burning), 10 to 15 minutes.
  • Immediately remove the pot from the heat, and while stirring with a whisk or wooden spoon, add the warmed cream in a steady stream. (Since you’re taking the caramel to the dark side, you have to work quickly and being adding the cream right away to stop the cooking process. But you don’t want to add it all at once, so pour it in a continous, steady stream. Be careful: The mixture will steam and bubble up furiously. (I recommend wearing an oven mitt on the hand that’s stirring in the cream.) Strain through a fine-mesh sieve into a metal bowl. Stir in the vanilla and let cool at room temperature, stirring occasionally, for about 1 hour. Refrigerate, uncovered for several hours to thicken.
  • Whisk before using or transferring to an airtight jar for longer storage. It will keep refrigerated for at least 1 week.

Sweetapolita’s Notes:

  • I followed the recipes for each of the components exactly, and they were a success.
  • I served and tasted several of these sans potato chips, and just drizzeld in the caramel sauce, and they were incredible too.
  • As with some of my other favourite chocolate cake recipes, the coffee in these cupcakes simply enhances the deep chocolate flavour–they don’t taste coffee-ish, I promise.
  • As Kir explains, the sexy bittersweet ganache goes on super glossy and dries with a nice sheen.
  • I used Fleur de Sel for the salted caramel sauce and the sexy bittersweet ganache, Cacao Barry Extra Brute Cocoa Powder for the cupcakes, and Callebaut Dark Callets and the ganache.

Good luck & enjoy!


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Dark Chocolate Salted Caramel Tart {Giveaway Winners Announced!}

Here are the winners for the Seriously Chocolaty Giveaway:

Prize #1: Goes to Renee“Oh My Goodness!  I would have to say Chocolate Ganache is my absolute favourite!  Use it on any kind of dessert to elevate it, but really, the BEST part, is the left over bit in the bowl in the fridge.  Sneak a swipe at every entry!  Grab some grapes or banana pieces and dip those too!  And, all too often I see little tiny kiddie swipes in there too :)…”

Yay for Renee! She wins 2 spots in the November 24th & 25th (6:30pm-9:30pm) Holiday Truffles & Bonbons class at the highly-respected Bonnie Gordon College of Confectionary Artsin Toronto + 1 kg box of Cacao Barry Origins Dark Chocolate Couverture Mexique 66% + 1 kg box of St. Domingue 70% + a copy of Barry Callebaut’s Simply Chocolate Magazine, featuring recipes from Canada’s top pastry chefs & chocolatiers. This prize values over $450!

Prize #2: Goes to Truc: “My favorite chocolate treat is probably a brownie.  Thanks for the giveaway!”

Truc wins a 1 kg box of Cacao Barry Origins Dark Chocolate Couverture Venezuela (72%) + 1 kg box of Tanzanie (75%)

Prize #3: Goes to Karissa Ferguson: ”I love truffles. My mom made my husband and me some last Valentines and we were crazy about them! I think it’s time I try them myself and would love to with these delicious chocolates :)”

Karissa wins 1 kg box of Cacao Barry Origins Dark Chocolate Couverture Equateur (76%) + 1 kg box Milk Chocolate Couverture Ghana (40.5%)

Congratulations sweet winners! I’ll be in touch with you all via email.

True, true, I am a cake girl, but don’t let that cause you to believe that I don’t appreciate a good tart from time to time. Well, by now you’ve probably figured out that I’m pretty easy to convince that something is worth making if it involves good chocolate, butter, sugar, caramel and Fleur de Sel. Okay, well, very true–the list could have stopped at chocolate, as that’s usually enough to get me inspired. What is it about chocolate that draws us in? Dark chocolate, extra dark chocolate, milk chocolate, it really doesn’t matter to me as long as it is quality chocolate.

Today, in honour of quite likely the chocolatiest giveaway ever sponsored by Bonnie Gordon College of Confectionary Arts and Barry Callebaut, I decided to celebrate chocolate by making a Dark Chocolate Salted Caramel Tart, which uses both my favourite Cacao Barry Extra Brute (extra dark) cocoa powder (you probably remember it from, well, almost every chocolate cake I’ve ever blogged about!) in the crust as well as one of the exceptional Cacao Barry Origine Dark Chocolate Couverture varieties (St.Domingue 70% cocoa) for a deep, dark and satiny ganache top. These rich and dark chocolate components are sandwiching a thick salted caramel filling and topped with a generous sprinkling of Fleur de Sel for one seriously decadent tart. Who knew that a dessert that stands a mere 1″ high could pack so much flavour and texture?

So as I mentioned in my last post, I have a super exciting, fabulously chocolaty giveaway for you guys, and I’m so excited to share it. No, that’s not blogger speak for “please enter my giveaway,” because I am sincerely excited about this. Bonnie Gordon College of Confectionary Arts in Toronto (where it all began for me!) has generously saved 2 places for a winner and friend to attend the upcoming Holiday Truffles & Bonbons class with Chef Marisa Scibetta, where students will learn the following techniques:

-    Easy chocolate tempering tricks
-    Molded and hand-rolled chocolates
-    A variety of specialty ganaches recipes
-    How to showcase and package your treats
-    Working with transfer sheets

In addition, the sweet folks over at Barry Callebaut have generously offered to send 3 sets of two Origins Dark and Milk Chocolate Couverture varieties + a copy of their Simply Chocolate Magazine (which I have and love, by the way!). As someone who has tried all of these varieties, I can promise you they are all unique and incredible so even if you cannot attend the class, you can still win the chocolate prizes.

Here’s how the prizes are structured:

Prize #1: 2 spots (for the winner + a friend) in the November 24th & 25th (6:30pm-9:30pm) Holiday Truffles & Bonbons class at the highly-respected Bonnie Gordon College of Confectionary Arts in Toronto + 1 kg box of Cacao Barry Origins Dark Chocolate Couverture Mexique 66% + 1 kg box of St. Domingue 70% + a copy of Barry Callebaut’s Simply Chocolate Magazine, featuring recipes from Canada’s top pastry chefs & chocolatiers. This prize values over $450!

Prize #2: 1 kg box of Cacao Barry Origins Dark Chocolate Couverture Venezuela (72%) + 1 kg box of Tanzanie (75%)

Prize #3: 1 kg box of Cacao Barry Origins Dark Chocolate Couverture Equateur (76%) + 1 kg box Milk Chocolate Couverture Ghana (40.5%)

As you may know, I took my passion for cakes and baking to the next level when I took many courses at Bonnie Gordon College beginning in 2008, and I believe with all of my heart that for those passionate about baking and confectionary arts, that is the place to start. My experience there was, literally, life-changing. I learned more than I could have imagined, and the moment I walked into the school for my first course, and those that followed, I was struck with a surrounding sense of creativity and warmth.  I say warmth because after being out of school for quite some time, I was a little unsure what to expect, but for a school that packs so much talent and knowledge, it was comfortable and inviting, and the classes were small and intimate; it was somewhere I wanted to be.  And be. And be. Sure, being passionate about baking is exciting, but being trained by some of the best in the industry, that is empowering. When I walked out of the school each time, I felt more inspired than I had ever been and pretty much ready to take on the world of sweets. With so many classes and courses added often, I will likey never stop attending.

Giveaway Closed

 

Here’s how to enter this chocolaty giveaway: 

 

1. Again, even if you cannot attend the Bonnie Gordon College class on November 24th & 25th evenings,  you are entered to win the premium Cacao Barry Chocolate Couverture prizes just by leaving a comment on this blog post telling me what your favourite chocolate treat is (baked good, pure chocolate, truffles, etc). That’s it! If you are able to attend the class (it doesn’t matter where you live, provided you can get yourself there), just make a note in your comment stating so, and you will be entered to win any of the prizes.

2. For an extra entry, tweet about this post (with the link) and include @Sweetapolita, then come back and let me know (your actual blog post comment is your entry, so be sure to write a separate comment for your tweet).

3. For an extra entry, tell your friends on Facebook (with the link), then pop back over here to let me know (your actual blog post comment is your entry, so be sure to write a separate comment for your facebook share).

Winner will be announced on Thursday, November 10th. Be sure to check back for see if you’re the winner. Good luck!

*Just a note that for those who are interested in registering for the Holiday Truffles & Bonbons class, they are offering a second date of December 15th & December 16th from 6:30pm-9:30pm. The giveaway for the class, however is for the November 24th-25th session. You can learn more about the class here.

Now, onto the incredible chocolate goodness that is this tart. When I first spotted this tart on Saveur, I knew I had to try it as I love sweet & salty (remember this cake?). This was, though, my first time using the Origine St.Domingue chocolate, which I used for the ganache top of this tart. What makes this chocolate couverture special is that, as the folks at Cacao Barry describe “Cultivated in limited quantities, harvested exclusively in one country, the rare beans that make up the exceptional chocolate couvertures of the Origine and Origine Rare collection are one of Cacao Barry’s best kept secrets,” and I have to agree. I’ve been a big fan of theirs for quite some time, but this chocolate is so rich and intense, which is exactly what I love in a ganache, so it was a perfect fit. My husband who swears he doesn’t like dark chocolate, said it was his favourite part of this tart. Hmm . . . I wonder what he’d say if he knew the St. Domingue is 70% cocoa (the milk chocolate is 40.5%). I think it’s because it is so smooth and the true cocoa flavour is so pure and decadent.

Here’s the recipe:

Dark Chocolate Salted Caramel Tart          {click to print}

*slightly adapted from Saveur

Servings: 8

Ingredients

For the crust:

1 1⁄2 cups (180 grams/6 ounces) all-purpose flour

1⁄4 cup + 1 tablespoon (35 grams) dutch-process cocoa powder (I used Cacao Barry Cocoa Powder – Extra Dark)

1⁄4 teaspoon (2 grams) kosher salt

10 tablespoons (150 grams/5 ounces) unsalted butter, cubed and softened

1⁄2 cup + 2 tablespoons (70 grams/2.5 ounces) confectioners’ (icing, powdered) sugar

2 egg yolks, at room temperature

1⁄2 tsp (2.5 mL) vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)

For the Caramel:

1 1⁄2 cups (300 grams/10 ounces) sugar

6 tablespoons (90 mL) water

3 tablespoons (45 mL) light corn syrup

1⁄4 teaspoon (2 grams) kosher salt

6 tablespoons (90 grams/3 ounces) unsalted butter

7 tablespoons (105 mL) 35% whipping cream or heavy cream (36%+)

For the Ganache:

1⁄2 cup (125 mL/4 liquid ounces) 35% whipping cream or heavy cream (36%+)

115 grams (4 ounces) bittersweet chocolate, finely chopped (I used Cacao Barry Chocolate – Pure Origin – Saint-Domingue – 70%)

Fleur de Sel for garnish ( I used Fleur de Sel De Guerande- French Sea Salt ; 6oz)

1. Make the crust: Preheat oven to 350˚F. Whisk together flour, cocoa powder and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy, about 3 minutes; mix in egg yolks and vanilla. Mix in dry ingredients. Transfer dough into to a 9″ fluted tart pan with a removable bottom (such as Kaiser Bakeware Noblesse 9-1/2-Inch Non-stick Quiche Pan with Removable Base) and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 15 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a small heavy saucepan, whisk together sugar, corn syrup, salt and water and bring to a boil over medium heat. Cook undisrupted until a candy thermometer inserted into the syrup reads 340°F. If you don’t have a candy thermometer, look for the caramel to turn a rich amber colour, then remove pan from heat and whisk in butter and cream (the mixture will bubble up, so be careful!) until. If you suspect your caramel has gone too far in colour and that it is burnt, you will have to discard and start the caramel again. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours or overnight.

3. Make the ganache: Bring heavy cream almost to a boil (I remove from heat as soon as I see a few bubbles under the surface) in a small heavy saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for a moment, then stir slowly in a circular motion with a rubber spatula, until smooth. Pour ganache evenly over tart and spread with a small offset spatula, then refrigerate until set, 4–5 hours or overnight. Sprinkle tart with sea salt, slice and serve chilled.

Sweetapolita’s Notes:

  • When I read the reviews for the original recipe, there was a lot of concern from Saveur readers who had tried the recipe stating that the caramel filling oozing out when served, which is why it says to serve chilled. I wanted to firm up the caramel, to avoid it being too sloppy, so once I stirred in the butter and cream, I put the caramel back on the stove on medium heat and heated to 240°F. In the end, this made it quite firm and almost toffee-like. It tasted incredible, but next time I will try it without that step, the way it reads in the recipe and will save the more firm toffee for candy.

Either way, it’s amazing . . .

Good luck & enjoy!



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Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze

It’s a beautiful Canadian day! Last night I was attempting to compose this second part of  my favourite-cakes-into-cupcakes post, and I was literally falling asleep sitting up, so I decided to close the laptop and go to sleep (it was still light out!). After eight wonderful, beautiful, and, most importantly, uninterrupted hours of rest, I woke up this morning at 5:30am–before the kids! I decided to make some strong French press coffee and write this post in bed with windows open, early-morning sun, and country breeze (very French indeed). There are, however, a pair of little wee feet pressed up against my leg as I write, but at least they’re sleeping feet. I am, undoubtedly, a morning person: a morning baker and a morning writer, so now that I’m rejuvenated, caffeinated, and motivated, let’s talk cupcakes. If you read Wednesday’s post, Campfire Delight Cupcakes, you’ll recall that I’ve been recently pondering what some of my favourite layer cakes would be like in cupcake form. This is mostly because we spend a lot of summer weekends away, and I find cupcakes are quick easy-to-grab treats for the gang & co. at the lake.

The thing is, I still want to share some of my favourite cake flavours and combinations, as well as switch things up, so rather than pack up the towering cakes, I thought cupcakes would be a fun change (not to say I won’t be packing up some highly inappropriate and overly dramatic cakes to the cottage this summer). I also find that I’m often left with extra cake batter, fillings, and frostings when I make the layer cakes, so why not use up every bit and create some cupcakes as a fun and mini addition to serving the cake itself? That way, the cupcakes can either be served that same day alongside the cake, or, after freezing the separate cake components, I can pull the tupperware containers of frostings and cupcakes from the freezer and flavour/assemble for a really quick (and hopefully impressive) treat for another day. That being said, I’m sure I don’t have to sell you on all of the fabulous reasons to make cupcakes!

Here is the mama version of these particular cupcakes from my previous post Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle, where I had fun creating this unusual rectangular dark chocolate layer cake covered and filled with Raspberry Swiss Meringue Buttercream and topped with Dark Chocolate Ganache. For the cupcake version, I used my Rich & Dark Chocolate Cake recipe and topped it with raspberry buttercream swirls, and then poured some dark chocolate glaze over top. I didn’t add sprinkles this time, but you definitely could! I can’t think of a single occasion that isn’t enhanced by a good handful of sprinkles.

When I look at this cake, I can’t help but have painful flashbacks from the week I made it–I was cutting out sugar, and I vowed (to myself) that I wouldn’t indulge. I actually managed to avoid it and, with much agony, gave it all away without so much as eating a piece. But . . . this week I made these and it was sweet justice. I love raspberry & chocolate combination, and the generous swirls of satiny buttercream and drizzles of dark chocolate glaze were the highlight. The deep chocolate cupcake portion didn’t hurt either.

These are really so simple to make, especially if you happen to have any extra cake batter from your chocolate cake batches, as you can just pour remaining batter into standard cupcake liners and bake after your cakes are baked. If you keep Swiss Meringue Buttercream in the freezer, you’re even further ahead of the game–you pop some fresh raspberries into your Vanilla Swiss Meringue Buttercream and mix for a moment or so to incorporate and add a bit of pink colour for punch (I got a bit pink-happy with these and next time I would use less for a softer pink, as I did in the cake version, so the raspberry bits stand out). The dark chocolate glaze  is very quick to whip up and adds a sort of ice-cream-sundae sort of feel and a nice hit of dark chocolate. The glaze is a quick process of melting the three ingredients (dark chocolate, butter, and corn syrup) over a pot of simmering water. It’s has such a great shine and deep chocolate flavour, but since it’s all about the chocolate in this type of recipe, I recommend you use a premium Belgian chocolate or similar. If you aren’t a fan of using corn syrup, you can definitely use ganache in place of the glaze; it creates an even more decadent treat with its heavy cream. These aren’t fussy, fancy, or difficult, but they pack some seriously decadent flavours and textures into such a little package. If you want to give these a try, here’s the recipe:

*Product notes: the Cacao Barry Extra Brute (my favourite) cocoa powder is what makes this chocolate cake recipe so incredible. You can purchase it here: Cacao Barry Cocoa Powder – Extra Dark

Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze

Yield: 24 standard cupcakes, or two 9-inch round cakes

Ingredients

    For the Cupcakes:
  • 1-1/2 cups (190 g) all-purpose flour
  • 1-1/2 cups (300 g) white sugar
  • 1/2 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
  • 1-1/2 teaspoons (7 g) baking soda
  • 1-1/2 teaspoons (7 g) baking powder
  • 1-1/2 teaspoons (7 g) cornstarch
  • 1 teaspoon (8 g) salt
  • 2/3 cup (160 ml) buttermilk
  • 1/2 cup (120 mL) brewed coffee or espresso, hot
  • 1/3 cup + 1 tablespoon (95 ml) vegetable oil
  • 2 eggs, room temperature, lightly beaten
  • 1 tablespoon (15 mL) pure vanilla extract
  • For the Raspberry Swiss Meringue Buttercream:
  • 5 large, fresh egg whites (150 g)
  • 1-1/4 cups (250 g) sugar
  • 1-1/2 cups (3 sticks)(340 g) butter, cut into cubes and cool, but not cold
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/4 cup (59 ml)(or to taste) raspberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried raspberries
  • pinch of salt
  • few drops pink food colouring (optional)
  • For the Glaze:
  • 4 oz (115 g) high quality bittersweet chocolate, coarsely chopped or callets
  • 1/3 cup (76 g) unsalted butter, at room temperature and cut into cubes

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
  6. For the Raspberry Swiss Meringue Buttercream:
  7. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  8. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  9. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
  10. Add raspberry puree to taste or the fresh raspberries in small increments, and blend until combined. Add small amount of pink food colouring, if desired.
  11. For the Glaze:
  12. Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth. *Be careful to not get even a droplet of water into your bowl of chocolate and butter.
  13. Assembly of the Dark Chocolate & Raspberry Cupcakes:
  14. . Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the buttercream in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
  15. Drizzle the top of the cupcake with Dark Chocolate Glaze (~1 tablespoon each).
  16. Top with a fresh raspberry and chocolate sprinkles (optional).
  17. Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature--particularly Swiss Meringue Buttercream cupcakes, otherwise the buttercream is too hard and butter-like.

Notes

*Essentially, this is vanilla Swiss Meringue Buttercream with some clean, dry, fresh raspberries into it. It doesn't require many raspberries to give it a nice flavour, but it's personal preference. You can also use seedless raspberry-puree for a smooth finish. Add a drop of pink food colouring for a touch more pink.

**Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!).

***If you do refrigerate, serve at room temperature--particularly Swiss Meringue Buttercream cupcakes, otherwise the buttercream is too hard and butter-like.

[Glaze recipe source: Baked Explorations: Classic American Desserts Reinvented]

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http://sweetapolita.com/2011/05/dark-chocolate-raspberry-buttercream-cupcakes-with-chocolate-glaze/

Good luck & enjoy! I’ll see you soon with my 50th blog post!



 

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