Decadent Chocolate Cake

If you read about my weekend in the Dells then you know we had the most amazing chocolate cake! My dads one request for his birthday was chocolate cake with old fashioned frosting! What is it with guys and their obsession with their mom and grandmothers recipes! Scott always compares certain things I make to his Grandma’s cooking and it drives me nuts sometimes…. Don’t get me wrong, I LOVE his grandma’s cooking…… ok done with that rant…. back to the main topic 🙂

Of course my dad doesn’t have his moms recipe so I set out on a pinterest hunt! I found a frosting recipe but then my mom sent me a recipe that she got from a coworker of a chocolate cake recipe and I decided to accept the challenge!

Decadent Chocolate Cake | Alex Runs For Food

I wish that I could take credit for this recipe…. but I can’t! I’m not sure exactly where she got the recipe or if she is the creator of the recipe all I know is it is to good not to share!!

WARNING: Lots of chocolate and LOTS of steps but so so worth it!!

Chocolate Cake

Vegetable-oil cooking spray
2 & 2/3 cup all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
2 & 2/3 cup sugar
2 teaspoon baking soda
3 teaspoon baking powder
1 teaspoon salt
4 large egg, room temperature
1 cup whole milk
2/3 cup vegetable oil
2 & 1/2 tablespoons pure vanilla extract

 Directions

Preheat oven to 350 degrees. 2- 9 inch cake pan, coat with cooking spray and line bottom with parchment paper.  Set aside.

 Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

 Divide batter evenly among prepared pans. Bake until a cake tester inserted into the centers comes out clean, about 45-50 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day. Editors Note: I cute my cakes in half so I ended up with 4 layers instead of just two!

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You know you have a good recipe when you’re licking the spoon and bowl clean!

 Chocolate Mousse Filling

Ingredients:

2/3  cups heavy cream
4 large egg yolks, room temperature
1/4 cup sugar
2 TBSP light corn syrup
2 TBSP Water
7 ounces bittersweet chocolate, melted
1 teaspoons pure vanilla extract
Salt

 Directions:

Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined.  *You can substituting milk chocolate for the bittersweet.

Spread a layer of bittersweet-chocolate or milk chocolate mousse to the bottom tier.  Refrigerate until mousse is set, about 20 – 30 minutes.   Remove cake from refrigerator and add second tier.  Frost cake immediately.

 Chocolate Ganache Frosting

Ingredients:

1 pound good-quality bittersweet chocolate, finely chopped (chips will work too)
2 1/3 cups heavy cream
1/4 cup corn syrup

 Directions:

Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over stir).

Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. To thicken the frosting, refrigerate for 1 hour more.  This can be made the night before. Editors Note: I do not recommend making the frosting the night before… I did this and it was very hard to frost my cake!

When frosting, frost sides first and leave the top of the cake unfrosted.  Pour the chocolate ganache on top.  Recipe below.

Chocolate Ganache (pour on top)

Ingredients:

1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)  – Chips will work too
1/2 ounce (1 tablespoon) unsalted butter, softened

 Directions:

Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

Pour on top of cake and let it fall over the edge of cake.

 Decadent Chocolate Cake | Alex Runs For Food

I wish that my cake turned out as amazing looking as the above photo…. I got this photo from my moms coworker! Do to the fact that I made the frosting the night before my cake didn’t turn out pretty but it still tasted AMAZING!!!!!

And even though the frosting wasn’t my dad’s moms old fashioned frosting recipe he still LOVED the cake! My dad and Scott even had cake for breakfast one day last weekend!

I promise you will not be disappointed if you take the time to make this cake!

Do you know someone who compares all their food to their mom or grandma’s food?

Whats your favorite type of cake?

Sweet Potato Nachos & A Treat

I really love sweet potatoes so I am always looking for a delicious way to eat them! I decided to try combining sweet potatoes with nachos and was pleasantly surprised!!

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Making these nachos was SOO easy! I simply peeled a thinly sliced a sweet potato. I lightly coated the slices with olive oil and chili powder. Then lay out on a baking sheet and bake at 400 for about 10 minutes. Watch them very closely because they will burn. Once they are done top with your favorite nacho toppings 🙂 I used left over fajita steak, chicken and veggies. I also made a cilantro sour cream by combining sour cream, lime juice and cilantro. The sweet potatoes made a great chip replacement! Also if you are doing the Advocare 24 day challenge you can easily modify this recipe to fit your needs.

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My meal was a bit spicy so I wanted something chocolate! Luckily I had some of Lee’s Healthy Peanut Butter Cups in my freezer!!

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You can find the recipe here! They are so easy to make and so good for a healthy alternative!!

I hope you enjoy these yummy recipes!!!

What are your favorite toppings for nachos?

Weekend Happenings 3/10/14

I had the weekend off from work and it was amazing!!!

My weekend started off Saturday morning with some Bridesmaid dress shopping for my cousin Melinda’s wedding 🙂

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We tried on some amazing dresses!! Here are a few of the favorites.

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We all LOVED this one!

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Melinda loved this one 🙂

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I like this one also 🙂

Poor Melinda has such a hard decision to make. No matter what dress she picks I’ll be happy!

We went to lunch at Cafe Latte! Oh man if you live in the Twin Cities you need to go to Cafe Latte! So good.

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Pesto Pistachio Chicken Pasta Salad

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Greek Salad

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And of course we had to share some Turtle Cake!!

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Their slices of cake are HUGE!!!! We shared it between the 7 of us!

After the morning and afternoon of dress shopping I headed home to get ready for my friends wedding reception!

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Luke and Steph got married January 10th in Jamaica! Unfortunately Scott and I weren’t able to go but I got to see some pictures!

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And I got to help with planning the bachelorette party, which was back in December 🙂

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Anyways….. Saturday night was so much fun celebrating Luke and Steph’s marriage!!

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Unfortunately this is the only photo I got 🙂 To distracted with having tons of fun!!!!

Sunday I slept in as late as possible…. which was not very late 😦 But then Sunday afternoon Scott and I headed to the Auto Show with Luke and Steph. Scott got to see the 2015 Ford F150….. and I got to check out all the SUVs…. someday in a couple years I will want an SUV.

Sunday after the Auto Show Scott and I relaxed. Not going to lie I was a little under the weather…. I didn’t drink that much Saturday night but for the past 24 days I’ve been eating so healthy and clean and then Saturday I did not eat very healthy and I drank wine and I paid for it on Sunday. My body definitely enjoys clean eating! I’m back to clean eating today!!!

Sunday night Scott and I watched The Hunger Games: Catching Fire

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I love the Hunger Games movies!!!! I can’t wait for the third one to come out!!

Anyways…. that was my fun weekend.

How was your weekend? Do anything super fun??

Peanut Butter Chocolate Chip Banana Muffins

What a beautiful day it was today!!! Maisy just wanted to be outside all day. We went over to Scott’s dads house so he could show be his garden watering routine. He is having hip surgery in a week so I am going to water the garden for him for a few weeks while he is recovering. He has a MASSIVE garden. I have about 6 tomato plants in his garden. I will be sure to take pics next week when I’m watering.

Maisy had such a fun time at Don’s house. She loves running through all the big plants and playing in the water.

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When I got home I decided I wanted to make a pinterest recipe from Olives N Wine. It is gluten free and vegan, and SUPER easy to make.

The most important part of making this is you have to have super ripe bananas. The recipe calls for 5 bananas, mine were small so I used 6.

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So I started by finding my wonderful food processor. I don’t get to use it very often so I was excited to pull it out!

Once I got it put together I added 2 and a half cups of old fashioned oats to the food processor.

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Then pulse it until the oats turn to flour consistency.

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Then I grabbed my mixer and put all of the bananas into the mixing bowl. I mixed the bananas until they were mashed well.

Once they were mashed, I added a half a cup of brown sugar and mixed.

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Then I added a half a cup of peanut butter and mixed.

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Then add 1 tbsp of baking powder, 1 tsp cinnamon and the oats.

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Now here comes the good part….. add 1 cup of chocolate chips!!

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I folded the chocolate chips in quick and grabbed my baking pan. I decided to use my cool brownie pan that I got as a wedding gift.

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I sprayed it with cooking spray and scooped the batter into the individual squares.

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I put my pan into a 350 degree oven for 20 minutes.

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Oh man did these muffins turn out super good. I’m definitely going to make them again. The original posted made them as mini loafs. You can make them which ever way you want. The original recipe is at Olives N Wine.

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Once I was done cleaning up from my baking, Maisy and I snuggled on the couch. She decided the best place to lay was on me while I was reading!

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Love puppy snuggle time 🙂

I only got to rest on the couch for about 30 minutes and then I had to get up. Drink my GNC Pro-Sculpt and then headed to the gym to meet my mom to swim laps.

 

Now I’m just resting and reading 🙂 I’m reading The Keys Trilogy by Nora Roberts. SOOOOO GOOD!!!!! Love it.

What are you reading right now?

Who’s going to make those muffins?