Tag: cocoa powder

Everyday Brownies

This is the recipe you need when a child or colleague informs you that you are expected to bake something double quick.

10 tbs. butter
1 3/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 tsp. baking soda
pinch of salt
4 eggs
1 tsp. vanilla extract
1 cup chocolate chips

Heat the oven to 375°F and grease an 13 x 9″ baking pan.

Melt the butter in a medium saucepan over a gentle heat, then stir in the sugar. Whisk together the cocoa powder, flour, baking soda and salt, then stir in. Add the eggs and vanilla extract, then fold in the chocolate chips.

Spread into the pan and bake for 25-30 minutes. Transfer to a wire rack to cool completely before cutting into squares.

Dark and Sumptuous Chocolate Cake

Although the frosting here is divine, for a less rich, but still wonderful cake, leave off the frosting and dust with powdered sugar.

For the frosting:
1/4 cup cold water
5 tbs. coconut butter (this is not the same as coconut oil)
1/4 cup dark brown sugar
1 1/2 tsp. instant espresso powder
1 1/2 tbs. unsweetened chocolate (minimum 70% cocoa solids), chopped

For the cake:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 1/2 tsp. instant espresso powder
3/4 cup unsweetened cocoa powder
1 1/2 cups dark brown sugar
1 1/2 cup hot water, from a recently boiled kettle
6 tbs. coconut oil
1 1/2 tsp. apple cider vinegar or white wine vinegar

Heat the oven to 350°F, then start with the frosting. Put all the frosting ingredients except the chopped chocolate in a heavy-based saucepan and bring to a boil. Once everything is dissolved, turn off the heat and add the chocolate. Swirl the pan to melt the chocolate, then whisk into a dark, glossy frosting. Set aside to cool.

Line the bottom of a 8″ springform pan with parchment paper. Put the flour, baking soda, espresso powder and cocoa in a bowl and fork to mix. Combine the sugar, hot water, coconut oil and vinegar and stir to melt. Add to the dry ingredients, then pour into the prepared pan. Bake for 35 minutes, or until a tester comes out clean apart from a few crumbs. Transfer to a wire rack and leave to cool in the pan.

Back to the frosting, give it a good stir to check the consistency. It should be runny enough to cover the cake but thick enough to stay mostly on the top. Unmold the cooled cake and place on a serving plate. Pour the frosting over the top. At this point you can decorate the cake with edible rose petals, chopped pistachios, etc.. Leave to stand for 30 minutes before slicing.

Quick Christmas Cake with Cocoa and Tia Maria

No overnight fruit soaking needed for this luscious and festive fruitcake.

1 1/2 cups chopped soft prunes
1 cup raisins
2 tbs. currants
175ml honey
125ml Tia Maria or similar favorite
zest and juice of 1 orange
1 tsp. mixed spice
2 tbs. good quality cocoa powder
12 1/2 tbs. softened butter
7/8 cup dark brown sugar
3 eggs, beaten
1 1/4 cups all-purpose flour
1/2 cup plus 1 tbs. ground almonds
1/2 tsp. baking powder
1/2 tsp. baking soda

Tip the fruit into a large saucepan and add the honey, Tia Maria, orange zest and juice, mixed spice, cocoa, butter and sugar. Heat gently, then leave to simmer for 10 minutes. Remove from the heat and leave to cool for 30 minutes.

Heat the oven to 300°F and line the bottom of an 8″ springform tin with parchment paper.

Add the eggs to the cooled fruit mixture, then stir in the flour, ground almonds, baking powder and baking soda. Mix well, then spread into the prepared tin. Bake for 2 hours, or until a tester comes out clean. Cover with foil if the top is becoming too brown.

Leave to cool, then remove from the tin and decorate or sprinkle with confectioner’s sugar.

Triple Chocolate Buckwheat Cookies

Using buckwheat flour makes these lovely cookies gluten-free.

2/3 cup small bittersweet chocolate chips
5 oz. bittersweet chocolate (preferably at least 70% cocoa solids)
3/4 cup plus 2 tbs. buckwheat flour
3 tbs. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
4 tbs. soft, unsalted butter
1/2 cup plus 2 tbs. soft dark brown sugar
1 tsp. vanilla paste or extract
2 extra large eggs, fridge-cold

Clatter the chocolate chips into a flatfish dish and put in the fridge while you get on making the batter. This makes them not melt too much in the baking.

Heat the oven to 350°F and line two baking sheets with parchment paper.

Roughly chop the bittersweet chocolate and melt it either in a suitable bowl in the microwave or over a saucepan of just simmering water. Set aside to cool a little.

In another bowl, fork together the flour, cocoa, baking soda and salt.

In yet another bowl or that of a free-standing mixer, combine the butter and sugar with the vanilla and cream together. Beat in the slightly cooled, melted chocolate and the eggs, one at a time. Scrape down the sides, then carefully beat in the dry ingredients.

Using a wooden spoon or a spatula, fold in the cold chocolate chip. Dollop by tablespoonfuls onto the lined baking sheets, leaving about 2 1/2″ between each one. Put the bowl with the remaining dough in the fridge while these cook. Bake for 9-10 minutes,  until they are set around the edges, but otherwise seem undercooked. Remove them from the oven and leave to sit on the baking sheets for 10 before transferring them to a wire rack to cool completely.

When the baking sheet is cool, repeat with the remaining dough.

Yields approx. 25