Lisa's Chocolate Peanut Butter Cake

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups (250 grams) all-purpose flour
2 1/2 cups (500 grams) sugar
3/4 cup (about 65 grams) unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup (235 ml) neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup (240 grams) sour cream
1 1/2 (355 ml) cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 large eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces (285 grams) cream cheese, at room temperature
1 stick (115 grams, 4 ounces or 1/2 cup) unsalted butter, at room temperature
5 cups (600 grams) confectioners’ sugar, sifted
2/3 cup (170 grams) smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces (225 grams) semisweet chocolate, coarsely chopped
3 tablespoons (50 grams) smooth peanut butter
2 tablespoons (40 grams) light corn syrup, honey or golden syrup
1/2 cup (120 ml) half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Sicilian Chocolate Gelato

This is my absolute favorite homemade ice cream recipe

3 cups milk
1/3 cup sugar
3/4 cup good quality cocoa powder (cocoa powder quality is important - I like sharffenberger - but best of all my local Ghana Goldentree cocoa)
1 1/2 Tbs cornstarch

In medium saucepan bring 2 cups milk to a simmer. Meanwhile whisk the remaining cup of milk with the sugar, cocoa and cornstarch.

Scrape the cocoa mixture into the hot milk.

Cook, stirring constantly, until the mixture thickens and bubbles a little at the edges. Stir and cook for one minute longer.

For extra smoothness, strain though a wire mesh strainer. Cover with plastic wrap and chill overnight.

Freeze according to ice cream maker instructions.

Makes 1 quart.

Dark Chocolate Cake - using oil and cocoa powder

Butter is expensive in Ghana, and good cooking chocolate is non-existent - so a delicious rich chocolate cake like this that uses oil and cocoa is perfect.

From Allrecipes.com

I cut the recipe in half and baked it in a loaf pan.

Dark Chocolate Cake II

Rated: Submitted By: Kellygurll Photo By: megumi Prep Time: 20 Minutes Cook Time: 35 Minutes Ready In: 55 Minutes Servings: 12

"The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!"

INGREDIENTS:

2 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt

2 eggs 1 cup cold brewed coffee (I used water and vanilla extract) 1 cup milk 1/2 cup vegetable oil 2 teaspoons vinegar (oops - forgot the vinegar and it was still good)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2.	In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
3.	Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Grown up Hot Chocolate

(secret ingredient - but this cocoa is good without it)

I've discovered a newer, darker way to make hot chocolate here in Ghana.

We have wonderful cocoa powder so I don't like to mess with it too much. That means - much less milk (and our milk is yucky boxed here anyway).

Fill a cup about 2/3 full of water. Heat in microwave until very hot.

Stir in 2 or 3 tsp of good flavored cocoa powder (please not Hershey)

Add a tsp or 2 of a good quality sweetened cocoa mix if you like - I use starbucks

Stir with small whisk

Add a little milk to fill your cup (to taste)

Drink, if you dare - or add sugar first - to taste

We've also been adding something you can only find in Ghana - Dawadawa powder. It does for cocoa what soy sauce does for rice - deepens the flavor (umami taste)

.

But chocolate is wonderful any way any time any place

My original hot chocolate recipe is here

Easy and Chocolatey Cocoa Hot Fudge Sauce

It's not easy to find good tasting chocolate here in Ghana. Cocoa beans are grown and processed here produced but the local chocolate bars are very chalky tasting - maybe because of the heat so they won't melt? I don't know. But the cocoa powder tastes great and is inexpensive. So here's a good recipe for cocoa powder based chocolate sauce from foodess.com

A few tips: I use a 4 cup glass measuring cup for cooking this. It allows boiling without boiling over. The first time you heat it up - it will boil high and dissolve the sugar in 1 1/2 or 2 minutes. After adding the butter and cooking again, the fudge sauce will boil high for about a minute. Stir every 30 seconds or so and don't quite heating. By the second minute the sauce settles down lower and just boils and thickens. I think if you skip this step the sauce will be thin. I boil mine for 3 full minutes and stir often. You can add some squares of chocolate along with the vanilla if you want richer flavor. You can also try adding flavorings. I put orange peel in with the sugar in my last batch. Child flakes would be fun.

Be sure to use good tasting cocoa powder.

Of course the best ever chocolate sauce is pure melted top quality dark chocolate with some milk or cream stirred in. It will seize and thicken at first, but keep adding milk and stirring. Leftovers taste just like the center of a truffle.

Cocoa Hot Fudge Sauce

• 3/4 cup sugar
• 1/2 cup cocoa
• 1/2 cup heavy cream or milk
• 4 tbsp butter
• 1 tsp vanilla
• pinch of salt

1. In a large microwave-safe bowl, combine sugar, cocoa and cream. Cook on high 2-3 minutes, until sugar dissolves and mixture boils.

2. Stir in butter and cook on high 2-4 minutes more, watching closely and stirring every 30 seconds or so, until mixture thickens. Stir in vanilla and a pinch of salt.

Brownie recipe using oil

I need simple ingredients here in Ghana for baking occasional treats. Good quality chocolate is hard to find but there's a good local cocoa powder.

I used this simple browning recipe using oil instead of butter, which is quite expensive. It was easy and delicious!

Recipe is from food.com

The Best Brownies

By Juenessa on February 17, 2003

Ingredients

1/2 cup vegetable oil

1 cup sugar

1 teaspoon vanilla

2 large eggs

1/4 teaspoon baking powder

1/3 cup cocoa powder

1/4 teaspoon salt

1/2 cup flour

Directions

·      Preheat oven to 350°.

·      Mix oil and sugar until well blended.

·      Add eggs and vanilla; stir just until blended.

·      Mix all dry ingredients in a separate bowl.

·      Stir dry ingredients into the oil/sugar mixture.

·      Pour into greased 9 x 9 square pan.

·      Bake for 20 minutes or until sides just start to pull away from the pan.

·      Cool completely before cutting.

Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

Angelina's Hot Chocolate

That should read - chocolate chaud en Francis

Angelina's is a Patisserie in Paris and is said to have the best hot chocolate in the world.

I was there last week and I agree - if you like a rich decadent treat once in a while.  My everyday hot chocolate favorite is on this blog.

I searched for Angelina Hot Chocolate recipes and here are two quite different ones. I haven't tried either  yet.

From food.com

6 ounces chocolate, chopped (fine-quality semisweet or bittersweet)

1/4 cup water, room temperature

3 tablespoons hot water

3 cups hot milk, divided

sugar

whipped cream, if desired (optional)

1. In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stir until smooth.
2. Remove top of double boiler pan from.
3. Whisk in 3 tablespoons hot water.
4. Pour into pitcher or divide among individual 4 mugs.
5. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher.
6. Pass sugar and whipped cream in separate bowls; add to taste.

From Cooking by the Book

Paris Angelina’s Chocolat L’Africain

Yield: 1 cup [which is not going to be enough for you alone]

Ingredients:

3/4 cup whole milk

1/4 cup heavy cream

1 teaspoon confectioners’ sugar

4 ounces bittersweet chocolate, chopped

Whipped cream

Preparation:

Combine the milk, cream and sugar in a saucepan and heat over medium-high head until bubbles appear around edges. Remove from the heat and add the chocolate. Whisk until melted. You may n eed to returen to low heat. You are going to generate a very thick beverage, part of the charm.

Nellie Flint's Cocoa Marshmallow Cookies

I loved visiting my Grandparents' farm in Greencastle Indiana during holidays and summers - and I was so happy when Grandma Flint had her homemade pecan pie - or these cookies!

Grandma Flint’s Cocoa Marshmallow Cookies

1 ¾  cups flour

½ tsp salt

½ tsp baking powder

½ cup cocoa

½ cup shortening

1 cup sugar

1 egg

1 tsp vanilla

¼ cup milk

18 marshmallows cut in halves

½ cup pecans (optional)

Sift together flour, salt, soda, and cocoa. Cream shortening and sugar, add Egg, vanilla and milk, beating well. Add dry ingredients and mix.

Drop by spoonfuls unto greased baking sheet. Bake in 350 oven 8 minutes (don’t overbake).

Remove from oven and press ½ marshmallow cut side down on each cookie. Bake 2 minutes longer.

Cool, top with cocoa frosting, then press on a pecan half.

Makes 36-40 cookies

Cocoa Frosting

Combine 2 cups sifted confectioners sugar, 5 Tbs cocoa, and 1/8 tsp salt. Add 5 Tbs softened butter and 4-5 Tbs light cream.

If you don’t ice the cookies, bake the full 10 mins

Easy Chocolate Cake

Love this cake!

I made this last week for our Sunday Dinner on the deck. All the family was here so that means 17 hungry grandchildren running around. We gave the kids ice cream bars and the adults (mostly the ladies) gathered around the table and devoured every bit of this 9x12 cake. We just kept cutting off little pieces as we chatted. We told the kids - "this is the grown up dessert."

The recipe (and picture) is from Cinnamon and Spice and Everything Nice

Chocolate Sour Cream Snack Cake

Ingredients

1 + 1/2 cups all-purpose flour

1 + 1/2 cups sugar

1/2 cup unsweetened cocoa*

1 + 1/4 teaspoons baking soda

1 teaspoon salt

1/2 cup shortening or butter, softened

1 cup milk

1/2 cup sour cream (regular or light, not non-fat)

2 eggs

1 teaspoon vanilla extract

frosting:

4 tablespoons butter, at room temperature

1/3 cup sour cream (not non-fat)

1/2 teaspoon vanilla extract

1/2 cup unsweetened cocoa, sifted

4 cups confectioners’ sugar, plus more if needed

Instructions

1. Preheat oven to 350 degrees F. Butter and flour a 9x13x2 inch baking pan.
2. In a large mixing bowl sift flour, sugar, cocoa, baking soda and salt together. Add shortening, milk and sour cream; beat on medium speed 2 minutes, occasionally scraping down sides of bowl. Add eggs and vanilla; beat 2 more minute.
3. Pour batter into prepared pan; bake 35 to 40 minutes or until a toothpick comes out clean from center. Cool on wire racks 15-20 minutes, turn out and cool completely. Frost with Chocolate Sour Cream Frosting.
4. To make frosting: in a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla and cocoa powder, add one cup of confectioners’ sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes. Spread evenly over top of cake.

Notes

*Use Dutch-processed or European cocoa.

Recipe adapted from McCalls ©1910

Read more: http://www.cinnamonspiceandeverythingnice.com/chocolate-sour-cream-snack-cake/#ixzz2bGUFj1FW

Chocolate Mousse

I've worked on perfecting this recipe for years

Chocolate Mousse

3 eggs, separated

4 ounces dark chocolate (flavor is important – so use good quality - I like to use a few different varieties – you can add some cocoa if you want it extra chocolatey)

¼ cup milk

½ cup sugar

1 cup whipping cream

• Heat chocolate, sugar, and milk in pan over low heat. Be gentle and stir often so the chocolate doesn't scorch.  Heat until chocolate melts and sugar dissolves. Take off the heat for a minute.
• Beat egg yolks with a fork or whisk. Pour a little of the warm chocolate mixture into the yolks and stir in to carefully raise the temperature without curdling the eggs.
• Whisk egg mixture into the chocolate pan. Cook gently with lots of stirring (whisk is best) until you just see a bubble or two (to make sure the eggs are cooked).
• Pour into bowl and let cool to room temperature. Mixture should be like thick pancake batter. If it's too thick, whisk in a little more milk.
• Meanwhile whip the egg whites until almost stiff (holds soft peaks). When chocolate is cooled, carefully fold in egg whites (spatula works best).
• Whip cream until stiff. Fold it into chocolate mixture. You can reserve some for a topping if you like.
• Spoon into pretty bowls or stemmed glasses. Garnish with sweetened whipped cream and chocolate curls (made with a peeler) or a bit of fruit.

Peanut Butter Balls

I made a modified version of this recipe today - yum!

Peanut butter balls

original recipe from Praying Twice

Mix together:

2 cup creamy peanut butter

3 cup rice krispies

1lb (3cup) powdered sugar

1/4 cup melted butter

Make balls and dip in melted:

 2 (maybe 3) package milk chocolate chips

Put on cookie sheets in fridge to harden. Enjoy.

Makes about 70 balls.

Here's my 

Modified version

I substituted this for the Rice Krispies - add just enough so it's possible to make balls. 

Spread about 1 cup nuts (I used almonds and walnuts), 1 cup oats, and 1/2 cup seeds (I used pumpkin) on a large cookie sheet. Roast in oven for 10 minutes at 400 or until just starting to turn golden. In food processor or blender (I used vitamix dry blade), grind coarsely. Substitute this for the Rice Krispies, 

I also decreased the sugar to 2 cups.

I used good quality dark chocolate instead of chocolate chips.

Chocolate banana peanut butter smoothie

This is my favorite quick breakfast - and it feels exactly right inside when I drink it.

Why would anyone ever want a traditional chocolate milkshake when this smoothie tastes so good???

For one serving - combine in blender:

1/2 frozen (or fresh) banana (or a whole small one)
1 Tbs peanut butter
2 heaping tsp good quality unsweetened cocoa powder (I use sharffenberger)
1/2 to 1 scoop chocolate protein powder
3/4 cup unsweetened almond milk (or any milk)
enough ice to thicken

Add all ingredients to a blender and blend until smooth.

Yum!

Yes Chocolate!

More from Dr Weil on chocolate:

I have long recommended eating dark chocolate in myAnti-Inflammatory Food Pyramid, and with good reason: dark chocolate provides polyphenols with high antioxidant activity, and of all the chocolates, has fewer unhealthy fats and sugars. Recent research is also showing that eating a few pieces of dark chocolate each week (choose 70 percent or higher pure cocoa solids) is a heart-healthy treat too, as it can:

• Fight free radicals. Plant foods rich in flavonoids and antioxidants are beneficial to humans:  antioxidants protect our cells from damage caused by free radicals, which have been linked to heart disease and other health concerns. Dark chocolate comes from the cacao plant, which provides these compounds.
• Help prevent heart disease. British researchers looked at seven studies that focused on chocolate and cardiac health. Their findings suggest that people who ate more chocolate reduced their risk for heart disease: those who ate dark chocolate weekly had a 37 percent lower risk of any heart disease than those who ate the least amounts.
• Raise good (HDL) cholesterol. The cocoa butter in dark chocolate is heart-healthy monounsaturated fat that scientists believe can raise HDL, or good, cholesterol.

Dark chocolate also decreases the risk of stroke - Swedish researchers found that women who ate high amounts of chocolate - the equivalent of about two candy bars per week - had a 20 percent lower risk of stroke; British researchers found the number to be closer to 30 percent. Before you start loading up on candy bars, be aware that more studies are needed to determine what amount and type of chocolate is best.

Best ever chocolate cake

I got this recipe on Pinterest.
(I changed the coffee to orange juice with 2 teaspoons of cocoa powder added)

BLACK MAGIC CAKE (BEST CHOCOLATE CAKE EVER!)

INGREDIENTS

- 1 3/4 c all purpose flour - 2 c sugar - 3/4 c cocoa powder - 2 tsp baking soda - 1 tsp baking powder - 1 tsp salt - 2 eggs - 1 c strong black coffee, cooled - 1 c buttermilk

- 1/2 c vegetable oil - 1 tsp real vanilla extract CHOCOLATE FROSTING - 1/2 c margarine, softened - 2 oz melted unsweetened chocolate, cooled - 3 c powdered sugar - 3 Tbsp milk - 2 tsp real vanilla extract

DIRECTIONS

1.   Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

2.   Add eggs, coffee, buttermilk, oil, and vanilla.

3.   Beat at medium speed for two minutes. Batter will be thin.

4.   Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

5.   Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

6.   Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.