Food 2: Cocoa

Showing posts with label Cocoa. Show all posts

Monday, December 9, 2013

Triple-Chocolate Roulade Cake

This flourless cake is a sure-fire crowd pleaser. Kids will love that it looks like an oversized Yodel or Ho Ho, and adults will appreciate its sophisticated, not-too-sweet flavor.

For the filling

1-1/3 cups heavy cream

4 oz. high-quality white chocolate, such as Green and Black or Lindt, finely chopped (about 1 cup)

For the cake

Unsalted butter, softened, for the pan

10 Tbs. unsweetened cocoa

3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (about 3/4 cup)

2 Tbs. brewed coffee

9 large eggs, separated, whites at room temperature

1 cup granulated sugar

1/4 tsp. kosher salt

To finish

3/4 cup heavy cream

1 Tbs. light corn syrup

6 oz. bittersweet chocolate (60% to 70% cacao)

1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces

3 oz. high-quality white chocolate, such as Green and Black or Lindt, shaved (optional)

Make the filling

In a small saucepan, heat 2/3 cup of the cream over low heat to a bare simmer. Remove from the heat, add the white chocolate and let sit for 1 minute before whisking until smooth. Gradually whisk in the remaining cream. Transfer to a medium metal bowl, cover and refrigerate at least 1 hour. Whisk to medium peaks just before filling the cake.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle 2 Tbs. of the cocoa over it, shaking the pan for even coverage and knocking out the excess.

In a double boiler, melt the chocolate with the coffee, whisking until smooth. Remove from the heat.

In a stand mixer fitted with the whisk attachment, beat the egg yolks on medium speed, scraping the bowl as needed, until light in color and beginning to thicken, 2 to 3 minutes. Add 1/2 cup of the sugar and beat until very thick and pale yellow, about 2 minutes. Reduce the speed to low and mix in the melted chocolate. Stop the mixer and sift 6 Tbs. of the cocoa over the mixture. Add the salt and stir with a rubber spatula until blended. Transfer to a large bowl.

In a clean stand mixer bowl with a clean whisk attachment, beat the egg whites on medium speed until frothy, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until medium peaks form, 2 to 3 minutes.

With a rubber spatula, fold half the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared baking sheet, gently spreading it with an offset spatula.

Bake, rotating the pan halfway through, until the cake springs back when touched and is beginning to pull away from the sides of the pan, 18 to 22 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the remaining 2 Tbs. cocoa evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral.

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

Line a rimmed baking sheet with foil. If the cake is already on a rack from rolling, set that rack over the baking sheet. If it’s not, set a rack over the baking sheet and, using 2 large spatulas, transfer the cake to the rack.

Combine the cream and the corn syrup in a small saucepan and bring to a gentle simmer over medium heat. Remove from the heat and add the chocolate and butter. Let sit for 1 minute, then whisk until smooth. Let cool until fairly warm to the touch, then pour the glaze slowly and evenly over the roulade. If necessary, use a small spatula to spread the glaze on the sides of the cake. (Don’t worry about covering the ends; they will be trimmed later.) Garnish the roulade with white chocolate shavings, if you like.

Refrigerate the roulade uncovered on the rack for at least 1 hour and up to 8 hours to allow the glaze to set.

Using a knife with a thin blade dipped in hot water and wiped dry, trim the ends of the cake. Loosen the roulade from the rack by sliding the knife along the roulade where it’s been “glued” to the rack by the glaze. Transfer the cake to a serving platter. To serve, slice the cake using the same knife dipped in hot water and wiped dry after each slice.

Chocolate Irish Whiskey Cake

This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.

For the cake layers

Unsalted butter for the pans

10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour

2 cups granulated sugar

2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1 tsp. table salt

2 large eggs

1 cup whole milk

1/2 cup canola oil

1-1/2 tsp. pure vanilla extract

1 cup hot coffee

For the coffee-whiskey whipped cream

1 Tbs. instant espresso granules

1/4 cup Irish whiskey, such as Jameson

3 cups heavy cream

3 Tbs. packed dark brown sugar

To finish the cake

1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature

1 4-oz. block white chocolate (about 1-inch thick), at room temperature

Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.

Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.

Make the coffee-whiskey whipped cream

Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.

Finish the cake

Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.

Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.

To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.

Arrange the shavings on top of the cake and serve.

Devil’s Food Cupcakes with Vanilla Bean Buttercream

Devil’s food is a classic American chocolate cake, though there’s no exact definition of what it means. Generally Devil’s food is made with cocoa instead of chocolate (though this recipe uses both). In any case, these are just what everyone wants in a chocolate cupcake—chocolaty, moist, and light. When making the batter, one of the most important steps is to slowly drizzle in the oil as if you were making a mayonnaise. The bittersweet chocolate must be finely chopped because it is not melted but rather folded in at the end to give an extra depth of chocolate flavor to the cupcakes.

For the cupcakes

1⁄2 cup cocoa powder

3⁄4 cup boiling water

1⁄4 cup sour cream

3⁄4 tsp. kosher salt

1-1⁄2 cups cake flour

2 tsp. baking powder

1⁄2 tsp. baking soda

2 large eggs at room temperature, separated

1⁄3 cup packed brown sugar

3⁄4 cup canola or other neutral-tasting oil

1⁄4 cup granulated sugar, preferably superfine

2⁄3 cup finely chopped bittersweet chocolate

2 tsp. pure vanilla extract

For the vanilla bean buttercream

1 vanilla bean, split in half lengthwise

2 large egg whites

1⁄2 cup sugar, preferably superfine

1 cup unsalted butter, softened

2 tsp. pure vanilla extract

1⁄4 tsp. kosher salt

Make the cupcakes

Preheat the oven to 350°F. Line a muffin pan with paper liners and set aside.

Put the cocoa powder in a bowl and pour the boiling water over it, whisking until you have a smooth paste. Add the sour cream and salt and whisk to combine. Set aside to cool to room temperature.

In a large bowl, sift together the cake flour, baking powder, and baking soda. Set aside.

Place the egg yolks in the bowl of an electric mixer with the whisk attachment. Add the brown sugar and begin mixing on medium-high speed. Drizzle in the oil in a slow, steady stream to emulsify the mixture as if you were making a mayonnaise. Remove the bowl from the mixer and set aside. (Note: Unless you don’t mind whipping egg whites by hand, you will need to transfer the yolk-oil mixture to another bowl and wash the mixer bowl and the whisk attachment. Or, if you have an extra bowl for your electric mixer, you will have to wash only the whisk.)

Place the egg whites in the clean bowl of the electric mixer with the clean whisk attachment and, while whipping on medium-high speed, gradually add the granulated sugar, continuing to whip until soft peaks form. Set aside.

Add the cocoa mixture to the yolk-oil mixture and use a whisk (by hand) to combine. Pour this mixture into the bowl of dry ingredients and whisk by hand for 1 minute to aerate.

Fold in the whipped egg whites in 3 additions using a rubber spatula and taking care not to deflate the whites.

Fold in the chopped chocolate and vanilla extract.

As soon as you’ve finished the batter, fill the muffin pan and bake your cupcakes. Scoop the batter into the prepared muffin pan, using about 1⁄3 cup batter per cupcake and dividing the batter evenly among the wells of the pan.

Bake for 22 to 24 minutes, until the tops are nicely domed with a few cracks on top and a skewer inserted in a cupcake comes out with a few moist crumbs clinging to it. Don’t open the oven for at least the first 20 minutes to get the best rise from the cupcakes. After 20 minutes, you can check the cupcakes and bake for a few minutes longer as needed.

Remove the muffin pan from the oven and cool on a wire rack for 5 to 10 minutes, before removing the cupcakes from the pan. Continue to cool the cupcakes to room temperature before icing them.

Make the buttercream and frost the cupcakes

Use the tip of a paring knife to scrape the seeds from the vanilla bean. Reserve the scrapings to add to the buttercream later and save the pod to make vanilla bean sugar.

Place the egg whites and sugar in a bowl (it’s easiest just to use the bowl of the electric mixer) placed over a pot of simmering water (the bottom of the bowl the water should not touch) and stir with a rubber spatula until the mixture begins to smell like cooked eggs, 8 to 10 minutes. The mixture should not be so hot that you can’t put your finger in it, but it should be too hot to hold your finger in it for long. If you want to check the temperature with a thermometer, it should read 160°F.

Remove the bowl from the heat, place it in the electric mixer with the whisk attachment, and whip on medium-high speed until the egg white mixture is very thick and has cooled to room temperature (it should look as thick as shaving cream), 10 to 15 minutes. The egg white mixture will cool as it whips. Feel it with your finger at this point—it should feel like it is no longer warm enough to melt butter.

Turn the mixer to medium speed and add the butter gradually, about a tablespoon at a time, until all the butter is fully incorporated. When you get halfway through adding the butter, scrape down the bowl. Turn the mixer up to high speed and whip the buttercream for 1 minute.

Add the vanilla bean seeds, vanilla extract, and salt and whip for 30 seconds more. Scrape down the bowl again and be sure all the flavorings are well mixed in.

To create spikes of buttercream (as pictured), transfer the frosting to a pastry bag fitted with a 1/4 or 5/16-inch plain tip. Pipe dollops of buttercream onto the cupcake, working your way from the outside rim to the middle of the cupcake.

Chocolate-Dipped Chocolate-Apricot Sandwich Cookies

The Sacher torte—chocolate sponge cake layered with apricot jam and covered in dark chocolate icing—is re-interpreted in this recipe as cakey cookies filled with preserves and dipped in bittersweet chocolate.

For the cookies

9 oz. (2 cups) unbleached all-purpose flour; more as needed

1/2 tsp. baking powder

1/2 tsp. table salt

8 oz. (1 cup) unsalted butter, softened

8 oz. (2 cups) confectioners’ sugar

2-1/4 oz. (3/4 cup) unsweetened, natural cocoa powder, sifted if lumpy

2 large egg yolks

1 tsp. pure vanilla extract

For the filling and glaze

1 cup apricot preserves

12 oz. bittersweet chocolate, finely chopped

2 tsp. canola or vegetable oil

Make the cookies

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on low speed until blended; then raise the speed to medium and beat until light and fluffy, about 3 minutes. Scrape down the bowl and beater. Add the egg yolks and vanilla and mix on medium speed until well blended, about 1 minute. Add the flour mixture and mix on low speed until the dough comes together, about 1 minute.

Turn the dough out onto a work surface and divide into 3 equal piles on pieces of plastic wrap. Using the plastic as an aid, gently shape each one into a smooth, flat 5-inch disk and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)

Position a rack in the center of the oven and heat the oven to 375°F. Line 2 cookie sheets with parchment or nonstick baking liners.

Working with one disk at a time, roll the dough between two sheets of lightly floured parchment or on a floured work surface until 1/8 to 3/16 inch thick. Dust with additional flour as needed. Using a 2-1/4-inch cookie cutter, cut out shapes. Arrange about 1 inch apart on the lined cookie sheets. Stack the scraps and gently press them together. Re-roll and cut. Repeat with remaining dough disks.

Bake, one sheet at a time, until the cookies look dry and slightly cracked and feel somewhat firm when pressed, 7 to 9 minutes. Let cool on the sheet for about 5 minutes and then transfer to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before filling and glazing.)

Fill the cookies

Press the preserves through a fine sieve, discarding any large pieces of apricot. Arrange half of the cookies bottom side up on a work surface. Put 1 tsp. of the preserves in the center of each cookie. Cover each with one of the remaining cookies, bottom side down. Gently squeeze each cookie together to spread the preserves until it just reaches the edges.

Glaze the cookies

Line 2 or 3 baking sheets with parchment, aluminum foil, or waxed paper. Put the chocolate and oil in a small, deep, heatproof bowl. Heat in a microwave until almost melted, or set the bowl in a skillet of barely simmering water and stir until melted and smooth.

Dip each cookie halfway into the glaze until lightly covered. Lift the cookie out and gently scrape the bottom against the side of the bowl to remove excess glaze. Set on the prepared baking sheets. Let the cookies sit at room temperature or in the refrigerator until the glaze is firm. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Chocolate Cupped Cakes with Coffee and Chicory

This coffee and chicory "cupped cake" is made with a stiff, eggless cake batter that gets topped with a cocoa crumble and then covered with coffee. Baked in actual coffee cups, the cake soufflés up and makes its own built-in lava sauce on the bottom. It’s fantastic eaten within an hour or two of baking, while the cake is still warm, soft, and molten.

2 cups plus 2 Tbs. sugar

1/4 cup light brown sugar

1/2 cup Dutch-processed cocoa powder

3 tsp. unsalted butter, at room temperature

1-1/4 cups heavy cream

1 tsp. vanilla extract

2-1/2 cups all-purpose flour

1 Tbs. instant espresso powder

2 tsp. baking powder

1/2 tsp. salt

3/4 cup brewed New Orleans-style chicory coffee

Heat the oven to 350°F. Spray the insides of 6 large oven-safe coffee cups or six 6-oz. ramekins with nonstick cooking spray and place on a rimmed baking sheet.

To make the cocoa sprinkle, whisk 1/4 cup of the sugar, the light brown sugar, and 2 Tbs. of the cocoa powder in a small bowl until most of the brown sugar lumps are broken up, and set aside.

Using a stand mixer (or in a large bowl if using a hand mixer), blend the butter and remaining sugar together on medium speed until the sugar looks like wet sand, about 2 minutes. Reduce the speed to low and add the cream and vanilla, mixing until well blended, using a rubber spatula to scrape the sides of the bowl as necessary.

Whisk the flour, the remaining cocoa powder, espresso powder, baking powder, and salt together in a large bowl and then add it to the butter mixture. Mix on low speed until a stiff dough comes together, then increase the speed to medium and beat for 15 seconds.

Divide the batter between the coffee cups, filling each one about half full, using the back of a spoon to press the batter into the cup. Top each with 2 Tbs. of the reserved cocoa sprinkle and then pour 3 Tbs. of coffee over the cocoa. Bake until the cakes soufflé up and the top of each cake is crusty and dry on top with no visible wet spots, about 55 minutes to 1 hour. Cool for at least 20 minutes before serving.

Warm Chocolate-Stout Brownie Sundaes

Stout not only gives these brownies a moist texture but also serves as the base for an unusual chocolate sauce. If you can’t find chocolate stout, regular stout is fine.

For the brownies:

2 oz. (4 Tbs.) unsalted butter

3 oz. bittersweet chocolate (70% to 75% cacao), coarsely chopped (about 3/4 cup)

1/2 tsp. instant espresso powder

1/4 tsp. pure vanilla extract

1/8 tsp. table salt

1/2 cup packed dark brown sugar

1 large egg, at room temperature

1/4 cup chocolate stout, at room temperature

1-1/8 oz. (1/4 cup) unbleached all-purpose flour

For the sauce:

1/2 cup chocolate stout

3-1/2 oz. bittersweet chocolate (70% to 75% cacao), chopped (generous 3/4 cup)

2 Tbs. granulated sugar

1/4 cup heavy cream

For serving:

1 quart dulce de leche ice cream

Make the brownies:

Position a rack in the center of the oven and heat the oven to 375°F. Line 6 standard-size muffin cups with cupcake liners.

In a 4-cup Pyrex measuring cup, microwave the butter on high until melted and very hot, 60 to 90 seconds. Add the chocolate to the melted butter and microwave on high for 30 seconds; let stand 1 minute. Stir until the chocolate is completely melted and smooth, heating more, if necessary, in 15 second bursts.

Whisk the espresso powder, vanilla, and salt into the chocolate mixture. Whisk in the brown sugar until it begins to dissolve, about 30 seconds. Whisk in the egg until the mixture is thick and smooth, 30 to 45 seconds. Whisk in the stout and then the flour until the mixture is completely smooth, about 30 seconds.

Portion the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake until the centers are barely set and a tester inserted in the center comes out with moist crumbs, 15 to 20 minutes. Transfer to a rack to cool slightly.

Make the sauce:

Meanwhile, in a heavy-duty 1-quart saucepan, boil the stout over high heat until reduced by half, 3 to 4 minutes. Remove from the heat. Add the chocolate and sugar; let stand 1 minute. Add the cream and whisk until smooth.

Serve the sundaes:

Remove the warm brownies from the liners and put them on small dessert plates. Top each with some of the ice cream and sauce and serve.

Chocolate Butter Pecan Sandwich Cookies

These chocolate pecan cookies are one of the best-loved cookies in the bakery—chocolaty, buttery, melt-in-your-mouth wafers sandwiched around a mellow, creamy, brown butter pecan filling. A sandwich cookie, by nature, will take more effort to make than a drop cookie, because you have to make double the quantity of cookies, make the filling, let the cookies cool, then sandwich them together. Despite these extra steps, there’s nothing particularly difficult about this recipe.

For the brown butter pecan filling

6 Tbs. unsalted butter

1 cup toasted, cooled, and chopped pecans

3⁄4 cup powdered sugar

1-1⁄2 tsp. pure vanilla extract

1 tsp. kosher salt

For the chocolate pecan cookies

3⁄4 cup plus 1 Tbs. all-purpose flour

1⁄4 cup plus 2 Tbs. unsweetened cocoa powder

1⁄4 tsp. baking soda

1⁄2 cup plus 1 Tbs. unsalted butter, softened

3⁄4 cup plus 2 Tbs. granulated sugar

1 large egg at room temperature

1⁄4 cup toasted, cooled, and finely chopped pecans

1 tsp. pure vanilla extract

1⁄2 tsp. kosher salt

To make the filling

Put the butter in a small saucepan over medium to medium-high heat. Allow the butter to melt, then continue to cook, stirring constantly, until the butter solids are browned and smell toasty, about 3 minutes or more. Watch carefully so the butter does not burn. As the butter browns, the foam rises to the top and dark brown particles stick to the bottom of the pan. As soon as the butter is a dark golden brown, remove it from the heat and pour it into a small bowl.

In the bowl of a food processor, combine the brown butter, pecans, powdered sugar, vanilla extract, and salt and pulse until a thick paste forms, scraping down the bowl of the food processor a few times during the pulsing. Remove the filling from the food proccessor, cover, and chill while you are making the cookie dough.

To make the cookies

To make the cookie dough, sift the flour, cocoa, and baking soda together into a bowl. Set the dry ingredients aside.

In the bowl of an electric mixer with the paddle attachment, combine the butter and sugar and cream together on medium-high speed until very pale and fluffy, about 3 minutes. Scrape down the bowl.

Add the egg on medium-low speed and beat to incorporate.

Scrape the bowl and the paddle and add the pecans, vanilla extract, and salt.

Add the dry ingredients on low speed in 3 or 4 additions and mix until just combined. Do not over mix. Remove the bowl from the mixer and scrape down all the way to the bottom of the bowl with a rubber spatula to be sure everything is well mixed.

Chill the cookie dough for 1 hour or longer before shaping.

When you are ready to shape and bake the cookies, preheat the oven to 375°F. Portion the dough using a 1⁄3 oz. ice cream scoop. (If you don’t have a scoop, use about 2 tsp. of dough per cookie.) You should get 48 cookies. Place the cookies 3⁄4 to 1 inch apart on parchment-lined baking sheets and use your fingers to press them flat, a little less than 1⁄4 inch thick. (You should be able to get 16 cookies on each baking sheet and bake in 3 batches.) Bake the cookies, one sheet pan at a time, until the cookies are cooked through and feel set, about 7 minutes. Do not open the oven door while they are baking. Remove the pan from the oven and allow to cool for at least 10 minutes before removing the cookies with a metal spatula. Cool the cookies completely before filling.

To make a cookie sandwich, turn one cookie flat side up and spread with about 2 tsp. of filling (you can use the same small ice cream scoop that you used for the cookie dough to portion out the filling), then top with another cookie, flat side down, pressing gently. Repeat until all the cookies are sandwiched together.

Chocolate-Beet Layer Cake

You can’t taste the roasted beets in this recipe—there’s no earthy, beety flavor—but they make the cake moist, dense, and rich. Without them, this dessert would be nowhere near as delicious.

For the cake

2 medium beets, trimmed

1/2 Tbs. vegetable oil

6 oz. (3/4 cup) unsalted butter, softened; more for the pans

9 oz. (2 cups) unbleached all-purpose flour; more for the pans

2 oz. (2/3 cup) natural cocoa powder, such as Scharffen Berger

1 tsp. baking soda

1 tsp. kosher salt

1-3/4 cups granulated sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

For the frosting

5 oz. (10 Tbs.) unsalted butter

1 cup granulated sugar

2-1/4 oz. (3/4 cup) natural cocoa powder, such as Scharffen Berger

3/4 cup heavy cream

1 tsp. instant espresso powder

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

Prepare the beets

Position a rack in the center of the oven and heat the oven to 375°F. Put the beets on a piece of foil large enough to wrap them. Drizzle with the vegetable oil and turn to coat well. Enclose the beets in the foil and roast until tender when pierced with a paring knife, about 1 hour. Let cool.

Make the cake

Reduce the oven temperature to 350°F. Coat two 9-inch round cake pans generously with softened butter. Line the bottom of the pans with parchment and coat the parchment with butter. Dust the pans with flour, tapping out any excess.

Peel and finely grate enough of the beets to yield 3/4 cup. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.

Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar on medium-low speed until fluffy, about 3 minutes. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla. Reduce the speed to low and carefully add half of the flour mixture; mix until fully incorporated. Add 1-1/4 cups hot water and the remaining flour mixture, return to medium-low speed and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.

Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks and peel off the parchment. Let the cakes cool completely.

Make the frosting

Melt the butter in a 3-quart saucepan over medium heat. Add the sugar and cocoa powder and mix until combined. Stir in the cream, espresso powder, vanilla, and salt. Bring the mixture to a simmer and cook, stirring constantly, until smooth. Pour the mixture into a bowl and cool slightly. Refrigerate, stirring every 10 minutes, until soft peaks form and the frosting is completely cool, about 1 hour.

Assemble the cake

Place one of the cakes on a cake plate and spread a generous 1/2 cup frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.

Chocolate Irish Whiskey Cake

This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.

For the cake layers

Unsalted butter for the pans

10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour

2 cups granulated sugar

2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1 tsp. table salt

2 large eggs

1 cup whole milk

1/2 cup canola oil

1-1/2 tsp. pure vanilla extract

1 cup hot coffee

For the coffee-whiskey whipped cream

1 Tbs. instant espresso granules

1/4 cup Irish whiskey, such as Jameson

3 cups heavy cream

3 Tbs. packed dark brown sugar

To finish the cake

1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature

1 4-oz. block white chocolate (about 1-inch thick), at room temperature

Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

Make the coffee-whiskey whipped cream

Finish the cake

Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.

Arrange the shavings on top of the cake and serve.

Chocolate Tres Leches Cake

It's easy to give the classic Mexican tres leches cake a chocolate twist by substituting cocoa powder for some of the flour. The result is a cool, creamy chocolate treat, a bit like a chocolate icebox cake.

For the cake:

Unsalted butter, softened, for the pan

3 oz. (2/3 cup) unbleached all-purpose flour

1 oz (1/3 cup) unsweetened cocoa powder

1-1/2 tsp. baking powder

1/4 tsp. kosher salt

5 large eggs, at room temperature

1 cup granulated sugar

1/3 cup whole milk

3/4 tsp. pure vanilla extract

For the soaking liquid:

1 14-oz. can sweetened condensed milk

1 12-oz. can evaporated milk

1/2 cup heavy cream

Pinch kosher salt

For the topping:

2-1/2 cups heavy cream

2 Tbs. confectioners’ sugar

1/2 tsp. pure vanilla extract

Cocoa powder or chocolate curls, for garnish

Bake the cake:

Position a rack in the center of the oven and heat the oven to 350°F.

Butter the bottom and sides of a 9x13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.

Sift the flour, cocoa, baking powder, and salt into a medium bowl and set aside.

Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.

Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.

Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.

Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.

Soak the cake:

In a 2-quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4-cup measuring cup.

With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.

Top the cake:

In a large bowl, beat the heavy cream with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, dust with cocoa or sprinkle with chocolate curls, and serve.

Chocolate-Dipped Chocolate-Apricot Sandwich Cookies

For the cookies

9 oz. (2 cups) unbleached all-purpose flour; more as needed

1/2 tsp. baking powder

1/2 tsp. table salt

8 oz. (1 cup) unsalted butter, softened

8 oz. (2 cups) confectioners’ sugar

2-1/4 oz. (3/4 cup) unsweetened, natural cocoa powder, sifted if lumpy

2 large egg yolks

1 tsp. pure vanilla extract

For the filling and glaze

1 cup apricot preserves

12 oz. bittersweet chocolate, finely chopped

2 tsp. canola or vegetable oil

Make the cookies

Fill the cookies

Glaze the cookies

Triple-Chocolate Roulade Cake

This flourless cake is a sure-fire crowd pleaser. Kids will love that it looks like an oversized Yodel or Ho Ho, and adults will appreciate its sophisticated, not-too-sweet flavor.

For the filling

1-1/3 cups heavy cream

4 oz. high-quality white chocolate, such as Green and Black or Lindt, finely chopped (about 1 cup)

For the cake

Unsalted butter, softened, for the pan

10 Tbs. unsweetened cocoa

3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (about 3/4 cup)

2 Tbs. brewed coffee

9 large eggs, separated, whites at room temperature

1 cup granulated sugar

1/4 tsp. kosher salt

To finish

3/4 cup heavy cream

1 Tbs. light corn syrup

6 oz. bittersweet chocolate (60% to 70% cacao)

1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces

3 oz. high-quality white chocolate, such as Green and Black or Lindt, shaved (optional)

Make the filling

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle 2 Tbs. of the cocoa over it, shaking the pan for even coverage and knocking out the excess.

In a double boiler, melt the chocolate with the coffee, whisking until smooth. Remove from the heat.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

Refrigerate the roulade uncovered on the rack for at least 1 hour and up to 8 hours to allow the glaze to set.

Double Dark Chocolate Thumbprints

These are cookies for true chocoholics. The dough has both cocoa and bittersweet chocolate, and the ganache filling is rich and dark.

For the cookies

6 oz. (1-1/3 cups) unbleached all-purpose flour

1/2 tsp. table salt

1/2 tsp. baking powder

1/4 tsp. baking soda

4 oz. (1/2 cup) unsalted butter, softened

1-1/3 cups granulated sugar

1-1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy

3 large eggs

3/4 tsp. pure vanilla extract

3 oz. bittersweet chocolate, melted and cooled slightly

For the chocolate filling

3 oz. bittersweet chocolate, coarsely chopped (1/2 cup)

2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces

Make the cookies

Position a rack in the center of the oven and heat the oven to 350°F. Line 3 cookie sheets with parchment or nonstick baking liners.

In a medium bowl, whisk the flour, salt, baking powder, and baking soda.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla along with the last egg. Continue mixing on medium speed until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.

Using 2 tablespoon measures or a mini ice cream scoop, drop tablespoons of dough about 1-1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and the tops are cracked and look dry, 11 to 13 minutes. When the cookies are just out of the oven, use the rounded side of a half-teaspoon measure or the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie. Let the cookies sit on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely. (At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month before filling.)

Make the filling

Melt the chocolate and butter in the microwave or in a medium bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.

Fill the cookies

Spoon the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate firms up, about 1 hour. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Classic Hot Cocoa

This is the hot cocoa from my childhood, chocolatey but not rich enough to spoil dinner. I think mini marshmallows are essential, but you can skip them if you wish.
Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

1/3 cup unsweetened natural cocoa powder

3 to 4 Tbs. granulated sugar

Pinch table salt

2-1/2 cups whole milk

Mini marshmallows (optional), for garnish

Put the cocoa powder, sugar, and salt in a medium saucepan. Pour in 1/4 cup of the milk and whisk constantly until the mixture is smooth and free of lumps. Pour in the remaining milk and whisk to combine. Set the pan over medium to medium-high heat. Cook, whisking frequently, until hot, 4 to 5 minutes. For best flavor, do not let the cocoa boil. Serve hot, topped with mini marshmallows, if you like.

Black and White Cookies

Like New York City, the spiritual home to these cookies, my sources and inspiration for them are the ultimate melting pot: a Seinfeld episode, an email from food maven Arthur Schwartz, a recipe from the legendary Zabar's, and George Greenstein's comprehensive tome, Secrets of a Jewish Baker.

For the cookies:

1 cup all-purpose flour

1 cup cake flour

1 tsp. baking powder

1/4 tsp. table salt

6 Tbs. whole or low-fat milk

1 tsp. vanilla extract

Grated zest of 1/2 lemon, preferably organic

1/2 cup (4 oz.) unsalted butter, at room temperature

2/3 cup granulated sugar

2 large eggs, at room temperature

For the icings:

2 cups plus 2 Tbs. powdered sugar, or more if needed

4 tsp. light corn syrup

1/2 tsp. freshly squeezed lemon juice

1 tsp. vanilla extract

3 Tbs. unsweetened Dutch-process cocoa powder

To make the cookies:

Position racks in the upper and lower thirds of the oven; preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.

In a small bowl, whisk together the all-purpose and cake flours, baking powder, and salt. In another small bowl, mix together the milk, 1 teaspoon vanilla, and lemon zest.

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed until completely smooth. Beat in the eggs one at a time. Stir in half of the flour mixture, followed by the milk mixture, then stir in the remaining flour mixture and beat until the batter is smooth.

Drop 2 Tbs. batter in mounds spaced 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets midway through baking, until the cookies feel just set in the centers, about 15 minutes. Let cool completely on the baking sheets.

To make the icings:

In a medium bowl, whisk together the 2 cups confectioners' sugar with 2 tsp. of the corn syrup, the lemon juice, the vanilla, and 3 Tbs. water until smooth.

Transfer half of the mixture to a small bowl and whisk in the cocoa and remaining 2 tsp. corn syrup to make the "black" icing. Add up to 2 teaspoons more water, if necessary, to make the icing spreadable; it should not be too thin, so begin by adding 1 teaspoon and add another teaspoon only if needed. Whisk the remaining 2 Tbs. confectioners' sugar into the white icing. The two icings should have the same consistency: thick, but spreadable. (If the white icing is too thin, add a bit more confectioners' sugar.)

With a small icing spatula or a butter knife, spread white icing over one half of the flat (bottom) side of each cookie. Spread black icing over the other half. Let the icing set for a few minutes before serving.

Ultimate Fudgy Brownies

You won't find the secret to rich, fudgy chocolate brownies in a box: Make them from scratch for the best flavor and texture. This one-pot batter comes together in minutes and there's a good chance you already have all the ingredients on hand.

12 oz. (1 1/2 cups) unsalted butter, cut into 9 pieces; more softened for the pan

3-3/4 oz. (1-1/4 cups) unsweetened natural cocoa powder, sifted if lumpy

2-3/4 cups granulated sugar

1/2 tsp. table salt

5 large eggs

2 tsp. pure vanilla extract

7-1/2 oz. (1-2/3 cups) all-purpose flour

Position a rack in the center of the oven and heat the oven to 325°F. Line the bottom and sides of a 9x13-inch straight-sided metal baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.

Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter—it should be warm, not hot. If it’s hot, set the pan aside for a minute or two before continuing.

Whisk in the eggs, two and then three at a time, until just blended. Whisk in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended.

Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. For fudgy brownies, do not overbake. Cool the brownies completely in the pan on a rack, about 3 hours.

When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and carefully peel away the foil. Flip again and cut into 24 squares. Serve immediately or wrap in plastic and store at room temperature for up to 3 days. They can also be frozen in an airtight container or freezer bag for up to 1 month.

Frozen Hot Chocolate

This delicious cross between a milk shake and a slushie makes for a surprisingly refreshing (and easy) summertime dessert. You can add about 1/4 cup of chocolate or coffee liqueur for a boozy kick, if you like.

1 cup whole milk

1/2 cup heavy cream

1/2 cup natural unsweetened cocoa powder

1/2 cup packed light brown sugar

3/4 tsp. pure vanilla extract

Kosher salt

2 cups ice cubes

3 Tbs. bittersweet or semisweet chocolate shavings (made with a vegetable peeler)

Blend the milk, cream, cocoa, sugar, vanilla, and a pinch of salt in a blender until well combined and the sugar is dissolved. Add the ice and blend just until slushy. Transfer to glasses, top with the chocolate shavings, and serve immediately with spoons.

Gluten-Free Chocolate Waffles

Chocolate and sour cream make a great flavor combination for waffles. You can top these with fresh berries to serve for breakfast. Or top with whipped cream and strawberries for brunch, or ice cream and chocolate sauce or caramel sauce for dessert. Make fun shapes for special occasions or smaller waffles for the kids by partially filling the waffle iron with batter.

1-1⁄2 cups Gluten-Free All-Purpose Flour

1⁄4 cup cocoa powder

1⁄3 cup granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1⁄2 tsp. table salt

1⁄4 tsp. xanthan gum

1 cup finely chopped semisweet chocolate or mini chocolate chips

3 large eggs, separated

1⁄2 cup (1 stick) unsalted butter, melted, or vegetable oil

1-1⁄2 cups regular sour cream

1-1⁄3 cups whole milk

2 tsp. pure vanilla extract

Maple syrup, for serving (optional)

Heat a waffle iron according to the manufacturer’s instructions.

In a large bowl, using a wire whisk, combine the flour, cocoa powder, sugar, baking powder, baking soda, salt, and xanthan gum until well blended. Stir in the chocolate. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the egg yolks. Gradually whisk in the melted butter until evenly combined. Whisk in the sour cream until well blended, then stir in the milk and vanilla extract. Set aside.

In a large bowl, using an electric mixer fitted with the whisk attachment or by hand using a wire balloon whisk, beat the egg whites just until stiff and the peaks hold their shape when the beater or whisk is lifted from the bowl.

Pour the liquid mixture into the well in the flour mixture all at once. Stir just until combined and the flour mixture is moistened. There may be a few small lumps; do not overmix. Add about 1 cup of the beaten egg whites to the batter and fold in to lighten the batter. Add the remaining egg whites and gently fold in just until blended.

Grease the heated waffle iron according to the manufacturer’s instructions. Spoon 3⁄4 cup to 1 cup of batter, or the amount recommended by the manufacturer, into the waffle iron. Use a heatproof spatula to spread the batter all the way to the edges. Bake until the indicator light signals the waffle is done or until the waffle is golden brown. Repeat with the remaining batter. Serve hot with your favorite syrup or topping.

Devil’s Food Cupcakes with Vanilla Bean Buttercream

For the cupcakes

1⁄2 cup cocoa powder

3⁄4 cup boiling water

1⁄4 cup sour cream

3⁄4 tsp. kosher salt

1-1⁄2 cups cake flour

2 tsp. baking powder

1⁄2 tsp. baking soda

2 large eggs at room temperature, separated

1⁄3 cup packed brown sugar

3⁄4 cup canola or other neutral-tasting oil

1⁄4 cup granulated sugar, preferably superfine

2⁄3 cup finely chopped bittersweet chocolate

2 tsp. pure vanilla extract

For the vanilla bean buttercream

1 vanilla bean, split in half lengthwise

2 large egg whites

1⁄2 cup sugar, preferably superfine

1 cup unsalted butter, softened

2 tsp. pure vanilla extract

1⁄4 tsp. kosher salt

Make the cupcakes

Preheat the oven to 350°F. Line a muffin pan with paper liners and set aside.

Put the cocoa powder in a bowl and pour the boiling water over it, whisking until you have a smooth paste. Add the sour cream and salt and whisk to combine. Set aside to cool to room temperature.

In a large bowl, sift together the cake flour, baking powder, and baking soda. Set aside.

Add the cocoa mixture to the yolk-oil mixture and use a whisk (by hand) to combine. Pour this mixture into the bowl of dry ingredients and whisk by hand for 1 minute to aerate.

Fold in the whipped egg whites in 3 additions using a rubber spatula and taking care not to deflate the whites.

Fold in the chopped chocolate and vanilla extract.

Remove the muffin pan from the oven and cool on a wire rack for 5 to 10 minutes, before removing the cupcakes from the pan. Continue to cool the cupcakes to room temperature before icing them.

Make the buttercream and frost the cupcakes

Use the tip of a paring knife to scrape the seeds from the vanilla bean. Reserve the scrapings to add to the buttercream later and save the pod to make vanilla bean sugar.

Add the vanilla bean seeds, vanilla extract, and salt and whip for 30 seconds more. Scrape down the bowl again and be sure all the flavorings are well mixed in.

Chocolate-Beet Layer Cake

You can’t taste the roasted beets in this recipe—there’s no earthy, beety flavor—but they make the cake moist, dense, and rich. Without them, this dessert would be nowhere near as delicious.

For the cake

2 medium beets, trimmed

1/2 Tbs. vegetable oil

6 oz. (3/4 cup) unsalted butter, softened; more for the pans

9 oz. (2 cups) unbleached all-purpose flour; more for the pans

2 oz. (2/3 cup) natural cocoa powder, such as Scharffen Berger

1 tsp. baking soda

1 tsp. kosher salt

1-3/4 cups granulated sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

For the frosting

5 oz. (10 Tbs.) unsalted butter

1 cup granulated sugar

2-1/4 oz. (3/4 cup) natural cocoa powder, such as Scharffen Berger

3/4 cup heavy cream

1 tsp. instant espresso powder

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

Prepare the beets

Make the cake

Peel and finely grate enough of the beets to yield 3/4 cup. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.