Friday, April 13

~Dark Chocolate Heaven~

Double Delicious Chocolate Cupcakes


Mocha Buttercream Frosting

As we traveled through France we stopped at many 
Pâtisserie, Fromagerie and la Boulangerie.
I can sum France up for you in  
3 words. France Loves CHOCOLATE!
I had finally made it to my mecca. I was in Chocolate Heaven.
Not just any chocolate but DARK, RICH VELVET-Y CHOCOLATE.
Almost daily we ate something with chocolate in it or on it.
Hot croissants stuffed full of melted dark chocolate, oh my!
The quality of the chocolate was over the top, superb.
It became routine for Mr.P and me to stop every morning and
pick up our pastries and cafe au lait. Find a nice sunny spot in one of the parks or
wander down to the river Seine. Finding a lovely old bridge, we would sit
and enjoy the beauty and mystery that is Paris.
......and our chocolate too!


Makes 9-inch double layer cake or about 14 large chocolate cupcakes.

For the chocolate cream:
3/4 cup sugar
3/4 cup unsweetened cocoa powder
3/4 cup milk
1 large egg

For the batter:
2/3 cup unsalted butter
1 ¼ cups sugar
3 large eggs
2 ¼ cup sifted flour, sifted BEFORE measuring
1 tsp salt
½ tsp baking powder
2/3 cup cold water, can replace half of the water with coffee
1 tsp vanilla
*1 ¾ tsp baking soda
*1/4 cup warm water

 The Chocolate Custard:
Whisk the sugar, cocoa powder, milk and egg together in a medium saucepan until thick, creamy and very smooth. Place the saucepan over low heat and very gently bring to a low boil. Whisking constantly, continue to cook for 2 to 3 minutes longer until it becomes a thick sauce or custard. Remove from the heat, set aside and allow to cool.

The cake:
Preheat the oven to 350°F. Either grease and flour two 9-inch or three 8-inch cake pans. Line the bottom of each with parchment paper or line cupcake tins with paper cup liners.

In a large mixing bowl, cream the butter and sugar until blended and light. Beat in the eggs one at a time just until blended. Beat or stir in the chocolate custard in a few additions, blending thoroughly. Stir the sifted flour, baking powder and salt together; beat the flour mixture into the batter in three additions alternating with the cold water/coffee in two, beginning and ending with the dry ingredients. Add the vanilla.

**Dissolve the baking soda in the warm water then stir quickly into the cake batter until very well blended. Pour into the prepared cake pans or ladle into the cupcake cups and bake in the preheated oven for 35 to 40 minutes until puffed, the center is set and a tester inserted in the center comes out dry.

Allow to cool on racks – if baking the cake layers, allow to cool in pans for 10 minutes before running a sharp knife around each cake to loosen and turn out onto cooling racks. For the cupcakes, remove the cupcake cups from the tins and allow to cool completely on cooling racks.

Frost when cooled.


If you are making a layer cake make a double batch of icing for spreading in between the layers, the top and sides of the cake. A single recipe will suffice for cupcakes.
6 oz powdered sugar
4 Tbs. unsalted butter, softened to room temperature
2 Tablespoons unsweetened cocoa powder
2 Tbs boiling coffee
or café au lait!!

Using an electric mixer, cream the butter and the powdered sugar together. Add the cocoa powder and the boiling coffee and beat, scraping down the sides as necessary, until well blended and fluffy.

It is SO easy to make a cake instead of cupcakes. Notice there is no frosting on the side of this cake.
Forgot to make extra icing, oh well it's still DISHY!
It won't last the weekend at Porter South.

This cake has been inspected and given the Mr.P Stamp of Approval!

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