Chocolate Christmas Cake
This Chocolate Christmas Cake is a festive chocolate cake for Christmas that takes hardly any time to put together! The bundt pan does all the work for you! It's moist and delicious and pairs beautifully with some syrupy kirsch cherries spooned over rich vanilla ice cream. Easy-to-make cake decorations give it a fun wintery vibe.
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PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Nordic Ware Pine Forrest Bundt Pan
Mini Whisk
Grey Apron
Mason Cash Mixing Bowl
Ghirardelli Chocolate Bar
Powdered Sugar Shaker
Cost Plus Wooden Charger (now they are sold as a set and a bit pricy! But here they are, for a less expensive option see alternative charger)
Alternative Charger. This one would be just as lovely!
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BETH'S CHOCOLATE CHRISTMAS CAKE RECIPE
Serves 10
INGREDIENTS:
2 oz (52g) Ghirardelli Bittersweet Chocolate (60-70% Cacao) broken into pieces
1 cup (100g) unsweetened cacao powder
1 cup (240ml) boiling water
2 cups(400g) white sugar
1 cup (240ml) vegetable oil
3 eggs
2 egg yolks
1 Tbsp (15ml) Vanilla Extract
1 1/4 cups (150g) all-pupose flour
1 tsp salt (5ml)
1 tsp (5ml) baking soda
KIRSH CHERRIES:
4 Tbsp (60g) Unsalted Butter
4 Cups (600g) Pitted Frozen Cherries
2 Tbsp (30ml) Kirsch (Cherry Brandy) or 1 tsp Almond Extract
Pinch of salt
GARNISHES:
4-6 Sprigs of Fresh Rosemary
1/3 cup (65g) white sugar
1/2 (120ml) cup of water
12 fresh cranberries
1 Tbsp (7g) Powdered sugar
High-quality vanilla ice cream (Haagen-Dazs etc
METHOD:
Preheat oven to 350F. Spray a 9-cup capacity bundt pan with baking spray and use a pastry brush to distribute it well into all the crevices.
In a large heat-safe mixing bowl add the bittersweet chocolate, the cacao powder and the boiling water. Let it sit for 5 minutes. Then whisk to combine.
Whisk in the sugar until dissolved and mixture is smooth. Slowly whisk in the vegetable oil until combined. Add the eggs one at a time, whisking in between each addition. Then add the egg yolks, one at a time, combining well after each addition. Then add the vanilla extract. Set aside.
In a medium-sized bowl whisk together the flour, baking soda and salt.
Add the dry ingredients to the wet ingredients, in thirds, whisking in between each addition.
Pour the batter into the prepared bundt pan. Bake at 350F for 40-45 mins until a lower skewr comes out clean.
Allow to cool for at least 2-3 hours before attempting to flip the cake out of the mold. It's less fragile the cooler it is.
FOR CHERRIES:
Melt butter in a large skillet. Once foamy add the frozen cherries and stir occassionally until cherries release their juices and mixture is syrupy. Turn off the flame. Add the kirsch. Start with 1 tablespoon and taste it, for a boozier mixture add the full 2 Tablespoons. Add a pinch of salt. Allow to cool, transfer to a container, cover and reheat before serving.
FOR THE GARNISHES:
Dip the rosemary in the water, and then drag through the sugar until covered with a light dusting. Repeat the process for the cranberries. Transfer sugared sprigs and cranberries on a plate and leave at room temperature uncovered until ready to decorate. This can be done 1-2 days ahead. The sugar will harden, keeping the frostbitten look intact.
Make Ahead Tip: Once completely cooled, keep cake in Bundt Pan, loosely covered with foil at room temperature before serving. Cake can be made 1 day ahead.
To serve: Losen cake around permineter with a small pairing knife. Place platter on top of bundt pan. Flip the whole thing over, gently shake the bundt pan to loosen the cake, remove the pan. Then add the rosemary garnishes around the base of the cake, intermingled with 2-3 cranberries every few inches or so. Dust with powdered sugar. Cake can be assembled like this in the morning and left at room temperature until ready to serve in the afternoon or evening.
After serving, keep wrapped in foil in the refrigerator to preserve freshness and flavor.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How to make Ghirardelli Brownies Better
Ingredients :
13x9 Baking Pan
2 boxes of Ghirardelli brownie mix
2 eggs
2/3 cup of Vegetable oil
2/3 cup of water
Optional:
1 tsp of V. Extract
Cinnamon
You will need:
A large bowl
Foil to line the pan
Wisk
Spatula
Non- stick stray or butter for greasing the pan
Instruction:
1. Preheat oven to 325 degrees F. Prepare baking pan by lightly greasing or spraying with non-stick cooking spray.
2. Place water, oil and egg in medium bowl and stir until fully mixed. Add brownie mix and stir until well blended.Spread in prepared pan.
3. Bake as directed on box. ( I baked mine for 34–38 minutes on the middle rack).Cool completely in pan before cutting.
4. Peel off foil if used, then cut and enjoy.
Let me know if you tried it below or if you added your own twist to it. below :)
Disclaimer:
Please ask a parent to help you with the over if under 18, also do not consume raw brownie batter as it may make you sick due to the raw eggs.
Carol Ritchie's Dark Chocolate Brownie Recipe
This one's for chocolate lovers! Carol Ritchie prepares Dark Chocolate Brownies with Salted Caramel Topping & Toasted Pecans in the GE Advantium. For the complete recipe, visit
The Best Chocolate Pudding Cake
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Perfect Coconut Cream Cake:
Fair-Style Fried Pickle Chips:
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Ingredients:
1 cup Sugar
¾ cup Cocoa Powder
4 tablespoons Butter + extra for greasing baking dish
½ cup Milk Chocolate Chips (I personally love Ghirardelli ones for their taste & texture)
½ cup Whole Milk (room temperature)
1 Egg Yolk (room temperature)
2 teaspoons Pure Vanilla Extract
¾ cup All-Purpose Flour (I always use unbleached, unenriched flour -- Whole Foods 365 Organic Flour is what I often use)
1 ½ teaspoons Baking Powder
¼ teaspoon Sea Salt
1 cup Boiling Water
Instructions:
Preheat oven to 350°F (176°C).
Butter a 8’’x8’’ baking dish.
Whisk ½ cup sugar with ¼ cup cocoa powder in a small mixing bowl and set aside.
Melt butter and chocolate chips together in a large mixing bowl. I put it in the microwave for 30 seconds before mixing together.
Slowly whisk in milk, egg yolk, and vanilla.
Add in flour, sugar, ½ cup cocoa powder, baking powder, and sea salt and give the dry ingredients a slight whisk to incorporate before mixing into the wet ingredients. This is the lazy method. Alternatively, you can whisk the dry ingredients in another large mixing bowl before combining into the dry ingredients.
Once the mixture is combined, add it to your greased baking dish and spread the batter to the edges, forming an even layer.
Evenly, top the batter with the cocoa powder-sugar mixture and then evenly add the boiling water right over the top of that. I know it sounds weird, but trust me, it’ll be magical.
Bake for about 25-28 minutes or until a toothpick inserted into an area at the edge comes out mostly clean.
Serve with homemade whipped cream or vanilla ice cream and enjoy!
Music: “Ukulele” by LaurasObsession and Life of Riley by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0
Fudgy And Chewy CHOCOLATE CRINKLES
How to make the classic chocolate crinkles.
This recipe yields 12 big crinkles or 24 small crinkles.
Here's what you'll need:
3/4 cup unsweetened cocoa powder (60g) (I use Hershey's pure cocoa powder and it measures 20g per 1/4 cup)
1/2 cup brown sugar (95g)
1/2 cup white sugar (95g)
1/4 cup oil (50g)
2 large eggs
1 teaspoon vanilla
1 cup all purpose flour (120g)
1 teaspoon baking powder (5g)
1/2 teaspoon salt (3g)
1/2 cup icing sugar (60 grams)
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Food for the soul:
Psalm 30:5 For His anger lasts only a moment, but His favor lasts a lifetime; weeping may stay for the night, but rejoicing comes in the morning.
TO GOD BE THE GLORY!
#ChocolateCrinkles
Ghirardelli Chocolate Championship 2012 Winner on New Day Northwest, Seattle, WA
TV segment showcasing the Ghirardelli Chocolate Championship 2012 Winner in Seattle Washington.