Cake:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla
- 3 eggs
- 4 oz unsweetened baking chocolate, cut into pieces, melted
- 1 1/4 cups water
Directions:
- Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour, or lined cupcake tins. In medium bowl, mix flour, baking soda and salt.
-In large bowl, beat brown sugar and butter with electric mixer on medium speed until well blended, scraping bowl occasionally. Beat in vanilla and eggs. Beat in melted chocolate until blended, scraping bowl occasionally. Alternately add flour mixture and water, beating well and scraping bowl after each addition. Pour batter evenly into pans.
-Bake 8-inch pans 28-38 minutes (9-inch pans 25 to 35 minutes), cupcake tins for 25-30 minutes OR until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about a half an hour. Fill and frost as desired.
Frosting and Ganache:
Frosting:
Ingredients:
-(2) 8oz packages Philadelphia Cream Cheese
-2tbs Butter
-2tsp Vanilla Extract
-3 Cups Confections Sugar ( I like to use Domino Brand)
Directions:
- Take (2) 8 ounce packages of Philadelphia Cream Cheese and the butter and place in your mixing bowl. Cream the cream cheese and butter together. Scrape down the sides of the bowl.
-Add in the vanilla extract and mix thoroughly.
-Add in the confectioners sugar one cup at a time, making sure that each cup is well incorporated. You will need to scrape down the sides of the bowl every once in awhile.
Ganache:
Ingredients:
-9 ounces Dark Chocolate (I used the Midnight Reverie 86% Cacao by. Ghirardelli)
-1 cup heavy cream
-1tbs Dark Rum ( I prefer Captain Morgan Tattoo)
Directions:
-Place the chocolate into a medium bowl. Heat the cream in a
small sauce pan over medium heat. Bring just to a boil, watching very carefully
because if it boils for a few seconds, it will boil out of the pot. When the
cream has come to a boil, pour over the chopped chocolate, and whisk until
smooth. Stir in the rum if desired.
**Once the cupcakes have been frosted and the ganache has cooled slightly spoon 1-2tbs of the ganache over your cupcakes. If you are working with cake rounds start at the center of the cake and work outward. (You will obviously need more than 2tbs for a cake). And finished decorations as desired.**
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla
- 3 eggs
- 4 oz unsweetened baking chocolate, cut into pieces, melted
- 1 1/4 cups water
Directions:
- Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour, or lined cupcake tins. In medium bowl, mix flour, baking soda and salt.
-In large bowl, beat brown sugar and butter with electric mixer on medium speed until well blended, scraping bowl occasionally. Beat in vanilla and eggs. Beat in melted chocolate until blended, scraping bowl occasionally. Alternately add flour mixture and water, beating well and scraping bowl after each addition. Pour batter evenly into pans.
-Bake 8-inch pans 28-38 minutes (9-inch pans 25 to 35 minutes), cupcake tins for 25-30 minutes OR until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about a half an hour. Fill and frost as desired.
Frosting and Ganache:
Frosting:
Ingredients:
-(2) 8oz packages Philadelphia Cream Cheese
-2tbs Butter
-2tsp Vanilla Extract
-3 Cups Confections Sugar ( I like to use Domino Brand)
Directions:
- Take (2) 8 ounce packages of Philadelphia Cream Cheese and the butter and place in your mixing bowl. Cream the cream cheese and butter together. Scrape down the sides of the bowl.
-Add in the vanilla extract and mix thoroughly.
-Add in the confectioners sugar one cup at a time, making sure that each cup is well incorporated. You will need to scrape down the sides of the bowl every once in awhile.
Ganache:
Ingredients:
-9 ounces Dark Chocolate (I used the Midnight Reverie 86% Cacao by. Ghirardelli)
-1 cup heavy cream
-1tbs Dark Rum ( I prefer Captain Morgan Tattoo)
Directions:
-Place the chocolate into a medium bowl. Heat the cream in a
small sauce pan over medium heat. Bring just to a boil, watching very carefully
because if it boils for a few seconds, it will boil out of the pot. When the
cream has come to a boil, pour over the chopped chocolate, and whisk until
smooth. Stir in the rum if desired.
**Once the cupcakes have been frosted and the ganache has cooled slightly spoon 1-2tbs of the ganache over your cupcakes. If you are working with cake rounds start at the center of the cake and work outward. (You will obviously need more than 2tbs for a cake). And finished decorations as desired.**