Perfect Recipe

Devil’s Food Cupcake with Passion Fruit Filling

Ingredients:

1 and 3/4 cups all-purpose flour
1/3 cup dark or regular unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup semi-sweet chocolate chips, melted
1 cup buttermilk

Filling:
250g white chocolate, finely chopped
200g whipping cream
1/8 cup (30ml) concentrated bottled passion fruit juice

To brush the cake:
½ tablespoon concentrated bottled passion fruit juice diluted in 4 tablespoons water

Directions:

Preheat oven to 350 degrees F. Oil two 7.9inch (20cm) springform cake pan and line the bottom with baking paper.

Start by making the filling: place the cream in a saucepan and heat until it is nearly boiling. Remove from heat and add the chocolate all at once. Whisk until the chocolate is melted and the mixture is silky and smooth. Add the juice, mix well; refrigerate it, well covered, for 4-6 hours or until set.

To make the cupcakes, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in 1 cup melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
Divide batter into cupcakes pans. Bake 20 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.

Chocolate Bavaroise

Ingredients:

200g dark chocolate, chopped
375ml milk (1c + 2/8c)
4 egg yolks
90g sugar (1/2c)
1 tbsp unflavored gelatin
315ml whipping or heavy cream

Directions:

Heat the milk with the chocolate, stir until the chocolate has melted. Do not boil. Leave to cool a little then remove the pod.
Whisk the egg yolks and caster sugar until pale and fluffy. Add the milk mixture into the egg and whisk to combine. Pour back into the pan and stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not boil. Set aside.
Dissolve gelatin in 2 tbsp of hot water and stir in the chocolate mixture. Refrigerate until cold, stir occasionally.
Whip the cream until it stands in soft peaks and. When the mixture is cold, fold the cream into the chocolate mixture. Pour into the moulds and put in the fridge to set over night.

Brazilian Chocolate Cake

Ingredients:

Cake:
3 eggs
2 cups of sugar
2 cups of flour
1/2 cup of vegetable oil
1 cup of cocoa powder or chocolate drink mix
1 cup of hot water
1 tbsp of baking powder
1 pinch of salt

Topping:
1/2 cup of sugar
1/2 cup of cocoa powder or chocolate drink mix
3 tbsp of butter
1/2 cup of milk

Directions:

Preheat oven to 350 degrees. Grease a 13×9 inches pan.

In a mixer, mix the eggs and sugar. Add the oil, and sifted flour. Mix the chocolate and the hot water and beat well. Add the baking powder and whisk slowly.
Pour the batter into prepared pan. Bake for about 30 to 40 minutes, or until a tester comes out clean.

For the topping:
Mix all the ingredients in a small saucepan and cook over high heat until it boils. Pour it over the cake when is still hot.

Carrot and Chocolate Cupcake

Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 teaspoon salt
2 cups brown sugar
2 tbsp cocoa powder
1 e 1/2 tsp ground cinnamon
3 cups carrots, finely grated
4 eggs
1 cup vegetable oil

Ganache:
300g semisweet chocolate, finely chopped
150g heavy cream
2 tbsp honey

Directions:

Cupcakes:
Preheat oven to 350°.
Combine carrots, sugar, oil, and eggs in a large bowl. Combine sifted flour, cocoa, soda, baking powder and salt, stirring with a whisk. Add flour mixture to carrot mixture; stir until smooth.
Spoon batter into 12 cupcakes cups lined with paper liners. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Ganache:
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and honey in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Decorate the cupcakes.

Devil’s Food Cupcakes
± 24 cupcakes

Ingredients:

1 3/4 cups all-purpose flour
1/3 cup dark or regular unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup semi-sweet chocolate chips, melted
1 cup buttermilk

Frosting:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted

Directions:

Preheat oven to 350 degrees F. Line 24 muffin cups with liners.
To make the cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in 1 cup melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
Divide batter into muffin cups. Bake 20-25 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.

To make the frosting, in a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in “chocolate pudding” mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread or pipe frosting on to cupcakes.