Back to the Kitchen: A Chocolate Cake Obsession

BY GWEN KENNEALLY

I don’t think it is a big secret that I love to bake — and I love everything chocolate! While I am a purest of the traditional cakes and ingredients, I also love to think out of the box and try new fun things most would never think about putting together. I have made all of these cakes more than once and some over and over again. If nothing else they make for great conversation! So bake one for your next dinner party and I can assure that you will have an unusual hit!

Chocolate Mayonnaise Cake

2 cups flour

1 ½ teaspoon baking soda

¼ teaspoon salt

8 tablespoons unsweetened cocoa

1-cup good quality mayonnaise

1-cup sugar

1-cup ice water

1-teaspoon vanilla

Butter Cream Frosting (see below)

Spray two 9- inch round cake pans with Bakers Joy. Sift together the flour, baking soda, salt and cocoa on a sheet of wax paper and set aside. In the large bowl of an electric mixer beat together the sugar and the mayonnaise. With the mixer on low speed alternately add the flour mixture and the water to the sugar mayonnaise mixture beating after each addition beginning with the flour mixture. Stir in the vanilla and beat for 3 minutes longer. Pour the batter into the prepared pan and tap the bottom on the counter to level. Bake in a preheated 350 oven for 35 to 40 minutes until a cake tester inserted into the center comes out clean and the cake is lightly springy to the touch. Cool completely before frosting.

Butter Cream Frosting

1 stick butter, soft

1 large egg yolk

Pinch of salt

1-teaspoon vanilla

4-41/2 cups powdered sugar

6 tablespoons heavy cream

Cream the butter until soft then beat in the egg yolk and the salt and the vanilla. Slowly add the powdered sugar and beat until smooth. Add the cream scraping down the sides of the bowl. If too stiff, add more cream, if too soft, chill to harden.

Chocolate Guinness Cake

1 cup Guinness beer

1-cup sour cream

1 stick butter

2 eggs

1-tablespoon vanilla

1 cup unsweetened cocoa

2 cups flour

3 cups powered sugar

2 ½ baking soda

Powdered sugar for dusting

Preheat the oven to 350. Spray a 9-inch spring form pan with bakers joy. Pour the Guinness into a large wide saucepan; add the butter and heat until the butter’s melted. Whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the saucepan; whisk in the flour and baking soda. Pour the cake batter into the prepared pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack. Dust with powdered sugar.

Chocolate Zucchini Cake

¾ cup sugar

3 tbsp canola oil

2 eggs

1 cup natural applesauce (unsweetened)

1 cup white whole wheat flour

1 cup all-purpose flour

2 Tbsp cocoa

1 ¼ tsp baking soda

1 ½ tsp cinnamon

¼ tsp salt

½ cups shredded zucchini

1 cup chocolate chips

Powdered sugar for dusting

Preheat oven to 350 degrees. Spray a 9×5-inch loaf pan with cooking spray. In a medium bowl, mix the dry ingredients, white whole-wheat flour through salt, until well combined. In a large bowl, whisk the sugar, oil, and eggs until well blended. Stir in the applesauce. Add the dry ingredients and mix until combined. Add the grated zucchini and chocolate chips. Stir until incorporated. Spoon batter into the sprayed bunt pan. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool on a wire rack for 10 minutes in pan. Remove cake from pan and cool completely. Sprinkle with powdered sugar!

Chocolate Avocado Cake

3 cups cake flour

10 tablespoons unsweetened cocoa powder

1/2-teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

1/4-cup butter

1/2 cup soft avocado (about 1 medium avocado), mashed until smooth and creamy

2 cups water

2 tablespoons white vinegar

2 teaspoons vanilla extract

For the frosting:

8 ounces of avocado meat, about 2 small to medium, very ripe avocados

2 teaspoons lemon juice

1 pound powdered sugar, sifted

1/2-teaspoon vanilla extract

Shaved chocolate for garnish

Preheat oven to 350° Spray a nine-inch cake round with Bakers Joy. Set aside. Sift together all of the dry ingredients. Mix all the wet ingredients together in a bowl, including the super mashed avocado. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth. Pour batter into your prepared pan and bake for 40- 45 minutes, until a toothpick inserted comes out clean. While the cake cools, make the butter cream. Peel and pit the soft avocados. Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes. Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator (keep pit in the frosting so it does not turn brown). When ready to serve frost completely and garnish with shaved chocolate.

Chocolate Beet Bundt Cake

2 cups all-purpose flour

4 tablespoons unsweetened cocoa powder

1-teaspoon cinnamon

2 teaspoons baking soda

1-tablespoon kosher salt

3/4 cup + 1/4 cup butter, softened and divided

1 1/2 cups packed dark brown sugar

3 eggs, at room temperature

6 ounces 60-70% chocolate, chopped

2 cups beet puree (about 6-7 small-medium beets roasted, peeled, and processed until smooth)

1-tablespoon vanilla

1-tablespoon instant espresso powder

For the ganache:

8 ounces 60-70% chocolate, chopped

2 tablespoons unsalted butter, softened

1/2-cup heavy cream

Preheat the oven to 375 degrees. Spay a bunt pan with bakers joy! In a large bowl, combine the flour, cocoa powder, cinnamon, baking soda, salt and sift until evenly distributed. Set aside. Cream 3/4-cup butter and the sugar in the base of a standing mixer until light and fluffy. Add the eggs in one at a time and let beat for 3-4 minutes until doubled in volume. While the egg mixture beats, combine the chocolate with the remaining butter and microwave 20 seconds at a time, stirring each time, until melted. Stir until smooth and set aside. Add the vanilla extract to the eggs, followed by the espresso, chocolate, and the beet puree and mix until well combined. Add the flour mixture to the beet mixture and mix just until completely and evenly combined. Pour the batter into the prepared Bundt pan with the batter angled so that it is an inch higher on the sides than in the center, and bake at 375 degrees F for about 50 minutes or until a tester inserted near the center comes out clean. Cool in the pan for 15 minutes before inverting on a wire rack. While the cake is cooling, make the ganache by combining the chocolate and butter in a medium bowl. Heat the cream through gently just until it starts to bubble and pour over the chocolate. Stir slowly until the chocolate melts and the ganache becomes smooth and glossy. Pour the ganache over the cooled cake and let set 15-20 minutes before serving.