Aloha Bites

This post has been on my dashboard since August 12, 2013.  A month after I started blogging, but I made these little bites when the cake pops were on trend.  I’m glad the ingredients and story that goes with it have been written.  Otherwise, I probably won’t remember the tale behind these delectable bites.

Aloha Bites

Photo taken in night time.

Assorted Cake Bites

Having lived in Hawaii, I can’t help but miss the Aloha State.  I have so many wonderful memories there.  The people are very friendly;  the weather is similar to what I was accustomed to growing up; and the island is surrounded with pristine, beautiful beaches, and breathtaking sceneries.  My heart belongs to Hawaii. ❤

It would have been nice if the picture frame was not included in the background. 😦

My mother was quite ill, so I went back to visit  about three to four years ago and rented a car to get around  the island because I didn’t want to  spend most of my time waiting for the bus (takes at least an hour wait on weekends).  I only had four days and I wanted to enjoy every minute of it.  I was so confident that I wouldn’t have any problem driving and sight seeing.  Well,  I didn’t know where my brain was because I got lost! Ha ha! I mean Oahu is a very small island and the possibility of getting lost, especially when you have lived there a decade and a half, is slim. So, I thought.  I had to stop right before the exit and had to think where I should go.  I must have been sitting there remembering how to get to my destination for at least ten minutes. Should I take the exit or should I continue on the freeway?  If I take the exit, where would I end up?  Seriously!  Well, I braved it and took the exit and thank God it was the right way. Whew!

As I was reminiscing about Hawaii,  Aloha bites were born.  These triple chocolate cake truffles loaded with my favorite tropical ingredients such as coconut and Macadamia nuts I swear will make you swoon.  You can add candied pineapple if you wish, but I love the combination of coconut and Macadamia nuts.

 

Photo taken in night time.

You can use your favorite homemade chocolate cake if you wish or you can use what I used here.  To make these chocolate bites, prepare the ganache first.  You can get the recipe for the ganache here.  After you make the ganache, prepare to make the cake bites.

Cake Bites Ingredients:

• 3 cups firmly packed dark chocolate cake
•  Prepared ganache for truffle mixture
• coconut flakes, toasted
• Macadamia nuts, coarsely chopped
• Melted chocolates

Directions:

1. Mix the toasted coconut and Macadamia nuts in a small bowl; set aside.
2. In a stand mixer, add the chocolate cake and truffle mixture and gradually beat in low to medium speed for  3-5 minutes or until well-combined.  Turn off mixer.
3. Scoop about 1/2 tablespoonful of the cake mixture and roll in your palm to form  a ball.  Set aside.  Repeat for the remaining mixture.
4. Place in the freezer for 15 minutes.
5. Remove from the freezer and place in the refrigerator.  Working one at a time, remove one ball and poke with a wooden pick  in the center and immediately dip in melted chocolates making sure the ball is completely coated.  Remove and let drip.  Gently tap your wrist to remove excess.
6. Sprinkle with the toasted coconut and Macadamia nuts mixture until the truffle is completely covered.
7. Place in a tray lined with wax paper.  Allow to harden a little bit.
8. Remove the wooden pick by using another pick to hold the coated ball in place.  Twist the wooden pick attached to the ball then pull to remove.
9. Dab some melted chocolates to fill the hole by using a wooden pick. Sprinkle coconut and Macadamia nut mixture to cover. Then drizzle with melted chocolate on top of the Aloha bites.
10. Let cool to harden then place in the fluted baking cups.
11. Devour!

That’s all for now.  I hope you are enjoying spring.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source if you plan to use or share any of my recipes.  Thank you and have  a great day! 🙂

~Anna

Triple Chocolate Cake Bites, Cake Pops or Truffles? You Decide

Happy Friday! 🙂

Many of you are wondering how I make my cake pops, cake bites, and truffles different than others.  Well, the wait is over.  Here they are.  The triple chocolate balls I mentioned in one of my previous posts. Who wants one?

I can hear my friends and children say, “meeee”!!!!  They are crazy about these cake bites.  They’re silky and smooth you wouldn’t even notice that there’s cake in it.

Carob Bars

A mixture of carob chips, dark chocolate chips, dark chocolate cake crumbs, and flax seeds.  No added sugar.

I’m so excited to blog about these carob bars.  My inspiration began when I had some leftover chocolate cake and unsweetened carob chips.   Carob is a small evergreen shrub or tree that bears long brownish-purple edible pods often used as a substitute for chocolate.  It’s slightly healthier than chocolate because it’s lower in fat and carbohydrates.

I first heard of carob from a friend of mine, Juliet.  She mentioned its benefits and it captured my attention.  When I did some research, I found carob is also very nutritious.  According to Gilead.net, carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as Lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus and beets.  It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel.  It contains approximately 8 percent protein and is a good source of fiber.  Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.

So, I added some unsweetened carob chips to tone down the sweetness and amount of carbohydrates of these bars. However, my children wanted some Oreo cookies, so I saved a quarter of the bar and added some Oreo cookies. 🙂

Ingredients:

• 1 cup unsweetened carob chips plus more for toppings
• 1 cup bittersweet chocolate chips ( I used Ghirardelli)
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 tablespoon flax seeds
• 1 cup crumbled devils food cake (any leftover chocolate cake will do)

Directions:

1. Prepare a loaf baking pan and line with wax paper leaving an overhang for easy removal.
2. Combine the heavy cream and butter in a medium saucepan.  Simmer  over low heat until the butter is completely melted. Remove from heat.
3. Add the carob and chocolate chips and let stand for 3 minutes.  Slowly stir until the chocolates are completely melted.
4. Cool completely in the pan for at least 1 to 2 hours or until the chocolate mixture thickens.
5. Pour 3/4 of the cooled melted chocolate mixture in the prepared baking dish.
6. Add a cup of the devil chocolate cake crumbs.  Lightly press down using the back of a spoon until most of the crumbs submerged and adhered to the melted chocolate.
7. Add a handful of carob chips (or as much as you want) and press down with a spoon to combine with the mixture.
8. Sprinkle the flax seeds (you can add some Oreo cookies at this time).
9. Drizzle the remaining chocolate mixture on top of the bar.
10. Refrigerate for at least 5 hours or overnight. 
11. Remove from baking dish. Trim the sides and cut in squares.
12. Enjoy with a cup of your favorite milk.

Here’s a wee bit serving for me.  🙂

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a great day!

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Double Chocolate Fudge Cake & Double Chocolate Cake with Chocolate Ganache

How would you like chocolate and quinoa together?  Double Chocolate fudge cake drizzled with warm bitter and semi-sweet chocolate  ganache & Double Chocolate cake filled and frosted with chocolate ganache.  Both are perfect desserts for all occasions, especially on Valentine’s Day.   The Chocolate Fudge cake makes you drool just looking at it.  It makes you want to scroll down and quickly search for the recipe, so you can have it without delay.  Don’t you agree?  Well, wait until you try the Double Chocolate Cake!

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My children had been badgering me for a chocolate cake, but I really didn’t feel like baking.  I wanted to work on the recipe I had in mind.  After hours of begging, I finally gave in only because they didn’t have anything else to snack on.   So, off to the kitchen.

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I wanted to have a different recipe other than the one I had been making for them.  I didn’t want it to be too airy. I remembering seeing a Devil’s Food cake recipe that looks moist and claimed it’s the best Devils food cake you’ll ever make.  So, I wanted to try it.  I’m glad I wrote down the recipe, but forgot to copy the website where I got it from.  I even forgot to jot down the instructions. 😦   Fortunately, I managed to jot down the baking temperature.

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Well, as I rummaged through my pantry, I found I didn’t have all the necessary ingredients.  I didn’t feel like braving the cold weather to go shopping, so I decided to use whatever I had at home.  I didn’t plan on changing the recipe, but I ended up making some adjustments based on what I had. I was not sure how it would turn out.  As I watched it baked, I was worried because I wasn’t too happy the way the cake was baking.  However, I waited for it to finish baking anyway.

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While waiting for the cake to cool, I thought of warm chocolate ganache to drizzle on the cake.  After 30 minutes (I couldn’t wait), I cut through the cake.  As it turned out, it looked moist and spongy.  I  drizzled  the cake with warm chocolate ganache and oh, boy!    My family devoured their share fast.  I tried a bite and it made my heart sing.  It was so rich, decadent and so delicious.  It …was… positively… ADDICTING!  As it turned out, not having all the ingredients was a blessing in disguise.   I am so elated I made the changes.   This recipe is definitely a keeper as well as the Double Chocolate Cake (I made for my friend’s birthday. Recipe follows).

CHOCOLATE FUDGE CAKE
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For the Fudge Cake:

• 1 3/4 cup unbromated, unbleached all-purpose flour, sifted
• 3/4 cup quinoa flour, sifted
• 1/2 cup unsweetened cocoa, sifted
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 cup Ghirardelli bittersweet chocolate chips, melted
• 2 large eggs, room temperature
• 2 cups sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup coffee
• 1 1/4 cup milk

Directions:

• Preheat oven to 325 degrees.
• Greased a 9×13 glass baking dish.  Set aside
• Mix flour, unsweetened cocoa, salt, baking powder, and baking soda in a large bowl.  Set aside.
• In a separate bowl, mix coffee, milk, and vanilla.  Set aside.
• In a stand mixer, cream together eggs and sugar in very low speed.  Add oil and the coffee mixture.
• Add the flour and beat until well combined stopping in between to scrape the bottom and side of the bowl.
• Add the melted chocolates and beat until combined.  Do not overmix.
• Pour the batter in the prepared baking dish and bake for 45- 52  minutes or until a toothpick inserted in the center comes out clean.
• Cool in the baking pan for at least 30 minutes (if you want it warm). Otherwise, let cool completely before cutting.

*Note:  You can make this fudge cake ahead of time if you wish.  I discovered this cake is even better the next day (without the ganache) if keeps in an airtight container at room temperature.

CHOCOLATE GANACHE FOR THE FUDGE CAKE

Chocolate Ganache

The consistency changes as it cools.

• 1/2 cup bittersweet chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon butter

Directions:

• Combine the heavy cream and butter in a medium saucepan.  Simmer over very low heat until the cream is hot and butter is completely melted.
• Add the chocolate chips and slowly stir. Remove from heat.  Sometimes I follow the culinary guidelines to baking and melting chocolates, but on this one, I turn the heat to the lowest setting and place the pan back on the stove (leave it for 5 seconds) from time to time (once or twice) while stirring slowly being careful not to scorch it until all chocolates are melted.  Remember, the heat should be at the very low setting to a point where the fire is about to die (I use a gas stove).  I am sure many will disagree and on this, but I’m one who challenge the culinary guidelines at times. Result?  Silky, thick, smooth, chocolate ganache.  No, I didn’t scorch it.  I have done this many times and get the hang of it.  However, I would not recommend this for beginners.  You may follow the first instruction then add the chocolates.  Let stand for 3-5 minutes.  Slowly stir until all the chocolates are melted .
• Slightly cool to desired consistency and drizzle on the chocolate fudge cake.

Now devour! Mm..mm…good!  Need I say more?  🙂

CHOCOLATE FUDGE CAKE
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*Note:  The above ganache recipe is for the fudge cake only.  I like thick ganache to drizzle on my cake.  The ganache should be slightly warm when serving.

For the Double Chocolate Cake:

This was the cake I made for my friend’s birthday.  I’m not too happy about the way it looks. I can do better than this, but I didn’t have enough time to decorate it well. I have literally 10 minutes to assemble and frost this cake with whatever I had.   It’s a long story, so let me just say, that although it’s not pretty enough, according to my friend and her guests, they loved it.   This decadent cake was absolutely delectable.

Ingredients:

• 2 1/2 cup unbromated, unbleached all-purpose flour, sifted
• 1 cup unsweetened cocoa, sifted
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 cup Ghirardelli semi-sweet chocolate chips, melted
• 3 large eggs, room temperature
• 2 1/4 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/4 cup brewed coffee
• 1 1/2 cup buttermilk
• 1/4 cup 2% organic milk

Preparation Methods:

• Preheat oven to 300 degrees.
• Grease three 8-inch cake pans; set aside.
• Mix flour, unsweetened cocoa, salt, baking powder, and baking soda in a large bowl.  Set aside.
• In a separate bowl, mix coffee, buttermilk, milk, and vanilla.  Set aside.
• In a stand mixer, cream together eggs and sugar on very low speed.
• Slowly add oil and coffee mixture.  Beat until well combined.
• Add the flour and beat until just combined stopping in between to scrape the bottom and side of the bowl. Beat until smooth and well mixed.
• Add the melted chocolates and beat until combined.  Do not over mix.
• Pour the batter in the prepared cake pans and bake for 33-35  minutes or until a toothpick inserted in the center comes out clean.
• Let cool in the baking pan completely.

 GANACHE FOR FROSTING AND FILLING

• 1 1/2 cup bittersweet chocolate chips
• 1 1/2 cups semi-sweet chocolate chips
• 3 cups heavy cream
• 4 tablespoons butter

Simmer the heavy cream and butter over low heat until the butter is completely melted before adding the chocolate chips.  Make sure the cream is very hot.  Turn off the heat and add the chocolate chips.  Let it stand for 3 -5 minutes then slowly stir  until the chocolates are completely melted and very smooth.  Let cool to desired consistency.  I waited 5 hours before I frosted my cake.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipe.  Please be kind and provide a link back to source if you want to use or share any of my recipes.  Thank you and have a lovely day.

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©annascuisine.wordpress.com (2014), unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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