Naked Harry Potter Birthday Cake {chocolate, gluten free}

We're big Harry Potter fans over here.  If you've been following me on Instagram, you may have seen that I've read the first 2 Harry Potter books, illustrated edition (they are amazing!) with my kiddos.

They ask me if I knew Harry Potter when I was a kid, and then they run around spouting HP spells.  They are becoming quite the Potter fans, and I couldn't be happier. I feel like I'm doing at least one thing right with this whole parenting thing.  

Every year I make a birthday cake for Harry Potter.  It's always fun to have a reason to bake and eat cake.  This year the kids helped me, so, of course, they had to get in on the picture.  They are excellent quality control taste testers.  

Naked cakes are all the rage right now, and I'm not the biggest frosting fan.  Therefore, I attempted a naked chocolate cake.  Let me just say, I am a BIG naked cake fan!  

Since, I've been strictly gluten free for almost 8 months now, I can say this is the Best Gluten Free Chocolate Cake.  Seriously, so yum!  

If you are one of the lucky ones that don't need to worry about gluten, try one of these chocolate cake recipes.  

• Absolutely Amazing Chocolate Cake- with peanut butter options. :) 
• Dark Chocolate Cake with Malted Frosting- the original HP cake on this site. 

Happy Harry Potter Week!  Happy Baking! 

Gluten Free Naked Chocolate Cake

Recipe: Alohamora and America's Test Kitchen GF cookbook

Active Time: 45 minutes

Inactive Time: 50 minutes + cooling time

Servings: 1- 6 inch double layer cake, or 1- 9 inch double layer cake

Ingredients: 

Cake

1 c. sunflower oil or vegetable oil

3/4 c. bittersweet chocolate chips

2/3 c. cocoa powder

4 eggs, large

2 tsp vanilla extract

1 1/2 c. sugar

1 c. milk

1 1/3 c. and 1/4 c. gluten free flour with xanthan gum (or add 1 tsp of xanthan gum)

1 1/2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

Frosting

1/2 c. butter, softened
1/4 c. cocoa powder
2 1/2 c. powdered sugar
3/4 tsp vanilla
1-3 Tbsp milk

Directions: 

1. Preheat oven to 325 degrees and spray two 6 inch round cake pans (you can do 9 inch pans it just won't be as tall of a cake) with coconut oil or another gluten free oil.  Then line the bottom of the pans with parchment paper and spray the paper with coconut oil. 
2. In a small to medium microwaveable dish combine the oil, chocolate chips, and cocoa powder.  Microwave the dish at 50% power for about 2 minutes, but be sure to stir it every 30 seconds or so.  When finished stir the chocolate until smooth and well combined.  
3. In a large bowl or stand mixer mix the eggs and vanilla together. 
4. Add the sugar and mix until well combined. 
5. Add the cooled chocolate mixture and the milk to the large bowl and stir to combine everything with a spoon.  You need to mix it all with a spoon before using a mixer here to prevent a mess in your kitchen. 
6. Add the remaining cake ingredients in the order listed and mix until combined and smooth.  
7. Divide the batter evenly between the prepared pans.  The 6-inch pans will be 3/4 or 7/8 full, but that is how you get a thick cake layer.  
8. Bake the cake at 325 for 40-50 minutes or until a toothpick inserted in the center comes out clean. I started at 35 minutes and added time as needed.  If you are cooking a 9-inch layered cake cook it between 25 and 35 minutes or until a toothpick comes out clean.   
9. Let the cakes cool on a trivet or a cooling rack for 10 minutes before removing the cakes from the pans.  You may need to run a knife around the edges depending on how well you sprayed the pans.  Remove the pans and let the cakes cool completely on a cooling rack.
10. For your frosting, in a medium to large bowl or a stand mixer mix the butter and the cocoa powder together until smooth.  
11. Add the powdered sugar and mix until just combined. 
12. Add the vanilla and mix until it's just mixed in.
13. While the mixer is on low slowly pour in the milk until the frosting reaches your desired consistency.  I usually start with 1 tablespoon, scrape the sides of the bowl, and mix again before deciding to add a little more milk.  
14. After you reach the consistency you want mix the frosting for 1-2 minutes more until it it is smooth, light, and fluffy. 
15. When assembling the cake be sure to level the cakes (aka cut off the round tops and enjoy snacking on those scraps).  Place one layer on your cake plate, and using a pastry bag and a large 1A tip spiral the frosting on top of the bottom layer.  
16. Place your second cake layer on top of the first.  I've found having my two cut cake layer ends of your cake on the inside of the cake makes for a neater/cleaner look.  
17. I then use a minimum amount of frosting on the top and sides of the cake and give your cake a scraped look using an icing spatula or a scraper. 
18. For the Harry Potter look (aka when enjoying this for his birthday on 7/31), use green icing to write on the top.
19. Enjoy!
20. Store leftovers on your counter for a day or two, or store in an airtight container in the fridge. 

Happy Gluten Free HP Cake Baking and Eating! 

  

Instant Pot Fudge Cake {dessert, lite, pressure cooker, gluten free}

Happy Birthday Harry Potter!  Every year I celebrate HP's birthday.  I know I am a nerd, but let's be honest, were any of you doubting my nerdiness?! 

I personally like to celebrate my birthday for longer than 24 hours.  So, I obviously must celebrate HP's birthday with you longer as well.   To celebrate his birthday I always make a cake.  To check out my HP cake baking helpers and the cake we made, head to my Instagram account. 

I have been celebrating Harry Potter's Birthday for a few years now, and I've made a few recipes.  ;)

• Harry Potter's Chocolate Birthday Cake
• B.L.A.FT sans Dementors aka Bacon Lettuce Avocado Fried Tomato
• Leaky Cauldron's Sumptuous Milk Chocolate Pudding {Gluten Free}
• Pumpkin Juice
• Hogwart's Shepherd's Pie
• Knight Bus Skinny Frozen Hot Chocolate
• Goblet of Fire Triple Chocolate Gateau 
• Good vs. Evil Cookies and Cream Fudge
• Weasley's Easy English Muffin Bread

This year I've decided to make some magical recipes for you.  We'll, they are magical for a muggle.  All week, I'll be sharing Instant Pot recipes b/c Instant Pots or other pressure cookers work some serious magic.  Instant Pot's get meals on the table almost as quickly as the Hogwart elves. 

I've had my Instant Pot for about a year.  I am loving it, and my family does too.  The instant pot has made busy evenings (whether I'm working or kids have activities) a lot easier.  If you've been on the fence for an IP, give it a try. 

Todays, Fudge Cake made in the Instant Pot is exactly what the name says, it is a perfect balance of fudge and cake. It's delicious! My husband is not a chocolate fan, but he had to taste the regular flour cakes for me while I enjoyed the gluten free ones.  It is easy and simple, and oh so yummy!

My husband, who doesn't love chocolate, responded that this chocolate cake was so good he wanted to eat the entire serving rather than tasting it out of obligation (b/c I can't eat gluten) for me.  That is a definite compliment to the greatness of this simple, easy, and lite recipe. 

Instant Pot Fudge Cake

Recipe: Alohamora inspired by this recipe

Active Time: 15 minutes

Inactive Time: 9 minutes

Servings: 4

Ingredients: 

1/2 c. and 2 Tbsp sugar
1/4 c. milk
2 Tbsp and 2 tsp cocoa
2 Tbsp butter
1/2 oz unsweetened chocolate
1/4 c. flour (gluten free or all purpose)
1/8 tsp salt
1/2 tsp vanilla
1 large egg white
Toppings: chocolate chips, peanut butter chips, butterscotch chips, caramel nibs, mint chips, etc.

1 c. water

Directions: 

1. Grease, butter, or spray with a baking spray four 4 oz ramekins.  I actually used a coconut oil spray to grease the gluten free cakes. 
2. In a small pot/saucepan over medium heat combine the sugar, milk, and cocoa with a whisk or fork, and bring the pan to a boil. Constantly stirring the mixture cook it for 30 seconds or until the sugar dissolves. 
3. Turn off the heat to the stove and add the butter and chocolate to the pan.  Constantly stir the mixture until both the butter and chocolate melt.  Remove the pan from the heat and allow it to cool for a couple minutes while you get everything else ready.
4. Add the flour and salt to the mixture and stir it with a whisk or fork until it is combined. 
5. Add the vanilla and egg white to the mixture and combine it with a fork or a whisk.
6. Divide the batter evenly between the 4 prepared ramekins. 
7. Top the batter with chocolate chips, caramel nibs, or whatever chips you prefer.  I like to do a straight up milk chocolate chip addition as well as caramel nibs with course sea salt.  
8. Add the cup of water to the bottom of your Instant Pot and place the trivet that came with the pressure cooker in the bottom.  
9. Place the ramekins in the Instant Pot, sealed the lid, and cook the cakes on Manual for 9 minutes with a quick release.  
10. When the cakes are done remove them from the Instant Pot and let them cool for 5-10 minutes. 
11. Invert the cakes on a dessert plate, or you can eat straight out of the ramekins.  
12. Top the cakes with ice cream, powder sugar, whipping cream, or more. 
13. Enjoy! 
14. Store leftovers, if there are any, covered in the fridge.

    

Pumpkin Anti-Roll aka Pumpkin Layered Cake

Among pumpkin fans I am not sure there is a single person that doesn't love a Pumpkin Roll.  Cream cheese between pumpkin cake goodness is bound to be delicious.  

However, if you have ever made a Roll dessert, than you know that it isn't the easiest thing to make.  Your roll can crack and split on you, and then you end up with a mess of sorts.

This Pumpkin Anti-Roll is for all those that don't like rolling desserts, are tired of their rolls cracking or looking like a hot mess, or just want a different looking but still delicious Pumpkin Roll.  

Yummy!  

This recipe goes back 12 years when I was a 5th grade teacher in North Carolina.  A friend from church, who was almost like another grandma, gave me this Pumpkin Roll recipe, and it is honestly the best Pumpkin Roll I've ever had.  So amazing!

Pumpkin Anti-Roll/Roll
Recipe: Alohamora slightly adapted from Sister Hansen
Active Time: 20 minutes
Inactive Time: 10-15 minutes + cooling time
Servings: 10-12

Ingredients: 
For the Roll
3 eggs, large
1 c. sugar
2/3 c. pumpkin puree
1 Tbsp lemon juice
3/4 c. flour 
1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 c. walnuts, chopped (optional)

For the Filling:
1 c. powdered sugar
1 (8oz) pkg cream cheese, softened
4 Tbsp butter, softened
3/4 tsp vanilla
or 
vanilla ice cream

Directions: 

1. Preheat oven to 325 degrees.  Spray 3 of the layered pans (10x4x.75) with a baking spray or grease and flour them.
2. In a large bowl, or stand mixer, beat the eggs on high for a minute. 
3. Gradually add the sugar. 
4. Add the pumpkin and lemon juice and stir until just combined. 
5. Add the dry ingredients, in the order listed, on top of the wet ingredients and mix until combined. 
6. Pour and evenly distribute the batter into the 3 prepared pans.  Top the pans with the walnuts if you so desire. 
7. Bake the anti-roll cakes at 325 for 10-15 minutes or until a toothpick comes out clean. 
8. Cool the cakes on a rack for 10 minutes and then flip the pans over and remove the cake layers from the pans.  Allow the cakes to cool completely before assembling the cake. 
9. Make the filling anytime you want, but wait to add the filling between the cake layers until the cakes are completely cool. 
10. To make the filling, mix on medium the four ingredients until smooth. 
11. Use a spatula to place the filling between the three cake layers.  Top the pumpkin anti-roll with nuts and powdered sugar. 
12. Enjoy! 
13. Store leftovers in the refrigerator.  Chilled pumpkin roll is pretty amazing. 
14. If you would rather make a roll, rather than an anti-roll, line a cookie sheet or jelly/cake roll pan with aluminum foil and spray it with a baking spray or oil it. 
15. Pour the batter into the prepared pan, top with walnuts if you desire, and bake at 350 degrees for 15-18 minutes or until a toothpick comes out clean.  You don't want to over bake it. 
16. Lay a kitchen towel on the counter and sprinkle it with powdered sugar. 
17. Turn the cake over onto the prepared towel.  Pull off the aluminum foil and roll the cake in the towel beginning with the wide side.  
18. Cool the roll on the rack. 
19. Unroll the cake and fill it using a spatula, then roll it up again.  Sprinkle the top with powdered sugar, cut, and serve.  
20. You can use ice cream for the pumpkin roll and freeze it. That's delicious as well. 
21. Enjoy!  

Happy Absolutely Delicious Pumpkin Anti-Roll or Roll, if you are ambitious, eating!  

  

The Best Chocolate Frosting

Happy September!  I consider September to be the best month.  It's my birthday month, most locations start to show the awesomeness of Fall, and the Hogwart's school year starts (technically they get on the train September 1st- just HP facts for your fellow nerds).  Is there anything better than birthdays, Hogwarts, cooler temps, leaves changing colors, football, and delicious comfort food? 

To start the best month off right, I figured I'd share something that speaks me... Chocolate!  

Today, you get the absolute Best Chocolate Frosting that is oh so quick and easy to make.  This buttercream frosting has the best texture; it isn't grainy from too much powdered sugar, and it isn't too oily from too much butter.  This chocolate frosting is perfection; you need this recipe!

To be honest, I am normally anti-frosting.  I am a frosting scraper off any cake or cupcake I eat.  Weird I know, but the cake is what I am coming for.  However, this chocolate frosting is amazing, and I happily gobble it up.  If I like this frosting, you'll love it!   

The Best Chocolate Frosting
Recipe: Alohamora adapted from Lauren's Latest
Active Time: 10 minutes
Inactive Time: 0 minutes
Servings: 1- 6 inch round double layered cake or 15 cupcakes

Ingredients: 
3/4 c. butter, softened
6 Tbsp cocoa powder
3 3/4 c. powdered sugar
1 tsp vanilla
2-3 Tbsp milk

Directions: 

1. In a medium to large bowl or a stand mixer mix the butter and the cocoa powder together until smooth.  
2. Add the powdered sugar and mix until just combined. 
3. Add the vanilla and mix until it's just mixed in.
4. While the mixer is on low slowly pour in the milk until the frosting reaches your desired consistency.  I usually start with 2 tablespoons, scrape the sides of the bowl, and mix again before deciding to add a little more milk.  
5. After you reach the consistency you want mix the frosting for 1-2 minutes more until it it is smooth, light, and fluffy. 
6. Frost your double layer 6 inch cake or 15-18 chocolate cupcakes.
7. Enjoy!  
8. Store leftover frosting in the refrigerator.  However, buttercream frosting holds its shape better than cream based frosting, doesn't need to be refrigerated when on the cake, and it freezes well.  The freezing factor is important when making ice cream filled cupcakes like the one I'm sharing with y'all next. Yummy! 

Happy Easy Chocolate Buttercream Frosting making and Happy Delicious Chocolate Frosting eating! 

  

Lemon Chia Seed Baby Bundt Bread/Cake

Just realized it's Slurpee day aka 7/11.  Slurpees are good, and free Slurpees are great.  However, these Lemon Chia Seed Baby Bundt Breads are down right delicious and so easy to make.  I'd choose one of these baby bundts over a slurpee, but if I could have both... no brainer. Add the refreshing lemon glaze to the tops of these cakes and you have amazingness. 

Happy quick bread baking and eating, and don't forget all of the nutritional benefits of chia seeds.  I like to think this is a healthy okay healthier cake/bread b/c of the added chia seeds.  In case you didn't know chia seeds have lots of fiber, protein, and it's a good source of your omega-3s.  Adding them in this cake/bread make it feel and taste like a a Lemon Poppyseed bread, but you don't have to worry about any drug tests. ;) 

Lemon Chia Seed Baby Bundt Bread/Cake w/ a Lemon Glaze
Recipe: Alohamora slightly adapted from Elaine aka my MIL
Active Time: 30 minutes
Inactive Time: 20-60 minutes
Servings: 6 mini bundts, 2 small bread loaves, 12 donuts

Ingredients: 
1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
1/4 tsp salt
1/2 c. milk
1 1/2 c. flour
1 tsp baking powder
1 lemon zested, about 2 Tbsp 
1 Tbsp lemon juice
1 Tbsp chia seeds

Glaze:
1/4 c. juice about 1 lemon juice
1/2 c. sugar

Directions: 

1. Preheat oven to 350 degrees and grease and flour or use a baking spray (By the way that baking spray is really expensive on Amazon, just buy it at a grocery store.  I just wanted to give you a visual of what I was talking about.) on your mini bundt pan or small loaf pans. 
2. In a medium bowl or a stand mixer cream the butter, sugar, eggs, salt, and milk together until light and fluffy.
3. Add the flour, baking powder, and lemon zest to the mixture and stir until it is just combined.  
4. Add the lemon juice and chia seeds to the bowl and stir until it is just combined.  
5. Pour and divide the batter among the greased 6 mini bundts or the 2 loaf pans.  
6. Bake the bundts and loafs at 350 degrees; bake the bundts for 18-24 minutes and the loaf pans for 45-55 minutes or until a toothpick comes out clean.  Bake the donuts at 375 for 10 minutes.
7. Remove pan(s) from the oven.  Let the bundt or donut pan cool on a trivet or a cooling rack for 10 minutes before flipping the cakes/bread out onto the cooling rack.
8. While cakes/bread are cooling make the glaze by whisking the ingredients together.
9. Pour the glaze over the individual bundts/donuts when serving.  Pour the glaze directly over the bread in the bread loaf pans.  
10. Serve bread, donuts, or bundt cakes warm or cooled.  
11. Enjoy!
12. Store leftovers in a ziploc back or airtight container in the refrigerator.  

Happy Refreshing Lemon Chia Seed Baby Bundt Cake Eating! 

      

Chocolate Decadence- Cake for 2

College friends are some of the best of friends.  You have the greatest adventures with them, and you can also get some pretty fantastic recipes from them.  

Val, one of my college buddies, hooked me up with this absolutely delicious molten lava chocolate cake recipe.  

This Chocolate Decadence cake is truly decadent.  It's rich and delicious, yet originally from a Cooking Light magazine so it can't be too bad for you. ;) 

This recipe makes 2 perfect little cakes, and you can easily personalize this cake for the salted caramel lover, peanut butter lover, or rich dark chocolate lover.  

I've had this recipe for a long time; it is about time I share.  Everyone deserves some Chocolate Decadence in his/her life.  

Chocolate Decadence
Recipe: Alohamora adapted Val/Cooking Light Dec 2003
Active Time: 15 minutes
Inactive Time: 15 minutes
Servings: 2

Ingredients: 
1/4 c. and 1 Tbsp sugar
2 Tbsp milk
1 Tbsp and 1 tsp cocoa
1 Tbsp butter
1/4 oz unsweetened chocolate
2 Tbsp flour
pinch salt
1/4 tsp vanilla
1 1/2 Tbsp egg white
Toppings: chocolate chips, peanut butter chips, butterscotch chips, caramel nibs, mint chips, etc. 

Directions: 

1. Preheat oven to 350 degrees and grease, butter, or spray with a baking spray two 4 oz ramekins.
2. In a small pot/saucepan over medium heat combine the sugar, milk, and cocoa with a whisk or fork, and bring the pan to a boil. Constantly stirring the mixture cook it for 30 seconds or until the sugar dissolves. 
3. Turn off the heat to the stove and add the butter and chocolate to the pan.  Constantly stir the mixture until both the butter and chocolate melt.  Remove the pan from the heat and allow it to cool for a couple minutes while you get everything else ready.
4. Add the flour and salt to the mixture and stir it with a whisk or fork until it is combined. 
5. Add the vanilla and egg white to the mixture and combine it with a fork or a whisk.  I like to use the egg whites you find in a carton at the store, but half the egg white from a large egg will work great too. 
6. Divide the batter evenly between the two prepared ramekins. 
7. Top the batter with chocolate chips, caramel nibs, or whatever chips you prefer.  I like to do a straight up milk chocolate chip addition as well as caramel nibs with course sea salt.  
8. Bake the cakes/ramekins at 350 degrees for 10-15 minutes until it is barely set.  My cakes took no longer than 12 minutes. 
9. When the cakes are barely set pull them from the oven and let them cool for 5-10 minutes. 
10. Invert the cakes on a dessert plates, or you can eat straight out of the ramekins.  
11. Enjoy! 
12. Store leftovers, if there are any, covered in the fridge.
13. This recipe easily doubles, triples, or whatever depending on your needs.  

Happy Decadent Chocolate Cake eating for two!

Spiced Pumpkin Cake {Easy Fall Treat}

Pumpkin.  Oh how I love pumpkin treats especially in the month of September.  I get super excited for Fall goodness and go a little overboard in September.

Every September I go a little crazy with my pumpkin creations.  I've made Pumpkin Snickerdoodles, Pumpkin Cheesecake, and Pumpkin Peanut Butter Blossom Cookies.  They are all amazing!

However, in all of my pumpkin baking fun I've never really come across an amazing aka the best pumpkin cake recipe.  At least, I never had until today when I found this Spiced Pumpkin Cake.  It's simple to make and easy to make beautiful.  It has the perfect pumpkin flavor and the absolute best cake consistency.  Seriously, it is the best pumpkin cake!

Yay for Fall and pumpkin deliciousness!

Spiced Pumpkin Cake
Recipe: Alohamora adapted Real Simple Nov 2010
Active Time: 25 minutes
Inactive Time: 75 minutes
Servings: 10-12; 1 Bundt cake

Ingredients: 
1 c. butter, softened
1 1/2 c. sugar
3 eggs
1 (15oz) can pumpkin puree
1/2 c. milk
1/4 c. honey
3 c. flour
5 tsp pumpkin pie spice
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

For the Glaze Icing
1 1/4 c. powdered sugar/confectioners' sugar
2 Tbsp milk

Directions: 

1. Preheat oven to 350 degrees and grease and flour, or spray with a baking spray, a Bundt pan.
2. In a large bowl or stand mixer beat the butter and sugar together on medium for 2 minutes or until light and fluffy. 
3. Add the eggs one at a time mixing between each addition. 
4. Add the pumpkin puree, milk, and honey and mix on low until everything is combined.  It will appear curdled and that's okay.
5. Add in order on top of the batter the flour, pumpkin pie spice, baking powder, baking soda, and salt.  Mix it on low until everything is combined.  Scrape the sides as needed. 
6. Evenly pour the batter into the prepared Bundt pan and bake the cake at 350 degrees for 45-55 minutes or until a toothpick comes out clean.  
7. Remove the cake from the oven and let the cake cool on the counter in the pan for 20-30 minutes, then invert the cake on a serving plate.  
8. In a small bowl, whisk the powder sugar and milk until smooth.  Drizzle the glaze icing over the cake. 
9. Serve the cake warm or cool.  It's amazing both ways. I guarantee! 
10. Enjoy this pumpkin cake with milk, or a beverage of choice! 
11. Store leftovers on the counter or in the fridge in an airtight container. 

Happy Amazing Spiced Pumpkin Cake eating and enjoying!

Goblet of Fire Triple Chocolate Gateau (Flourless Cake) with Chocolate Mousse and Chocolate Ganache {Gluten Free}

I'm a big fan of chocolate.  I'm a big fan of Harry Potter.  I love when those two loves come together; it is always amazingly delicious when it does.  

In my favorite book of the series, Goblet of Fire, they have a welcoming feast.  At this freast Ron Weasley shows his love for food and especially chocolate as he tries to convince Hermione to eat this Chocolate Gateau deliciousness even though the House-Elves had made it.  If you recall Hermione was all about SPEW at this point.

I'm pretty much best friends with the Hogwart's House-Elves, and they hooked me up with this delicious recipe.  I decided a Chocolate Gateau aka Chocolate Flourless Cake sounded amazing, but when I add Chocolate Mousse and a Chocolate Ganache Topping it pretty much makes this cake the best.

Triple Chocolate for triple goodness, and as an extra bonus it is naturally gluten free.

Triple Chocolate Gateau (Flourless Chocolate Cake) with Mousse and Ganache Topping
Recipe: Alohamora adapted from Allrecipes and OurBestBites
Active Time: 40 minutes
Inactive Time: 1 hour
Servings: 1- 8 or 9 inch round cake pan

Ingredients: 
For the Cake
1 (4oz) box semi-sweet baking chocolate
1/2 c. butter
3/4 c. sugar
1/2 c. cocoa powder
3 eggs, beaten
1 1/2 tsp vanilla extract

For the Chocolate Mousse
1 tsp unflavored gelatin
1 Tbsp cold water
2 Tbsp boiling water
1/2 c. sugar
1/4 c. cocoa powder
1 c. heavy whipping cream
1 tsp vanilla

For the Ganache
1/2 c. heavy whipping cream
1 c. semi-sweet chocolate chips (milk, bitter, or whatever you have on hand)
2 Tbsp powder sugar

Optional Topping: 
Reese's Pieces or candy of choice

Directions: 

1. Preheat the oven to 300 degrees and grease and flour (or spray with a baking spray) an 8 or 9 inch round cake pan. 
2. In a double boiler, or the microwave, melt the baking chocolate and butter together.  
3. Add the remaining cake ingredients to the melted chocolate in a medium bowl and stir to combine everything.  
4. Evenly pour the cake batter into the pan and bake it at 300 degrees for 24-30 minutes until a toothpick comes out clean. 
5. Let the cake cool for 10 minutes and then turn the cake out onto a wire rack. 
6. To make the mousse, combine the gelatin and the cold water into a mug.  Let the gelatin mixture sit for 1 minute. 
7. Whisk the boiling water into the mug of gelatin and let it cool. 
8. In a stand mixer, or with a bowl and hand mixer, beat the sugar, cocoa, heavy whipping cream, and vanilla for about 3-5 minutes until stiff peaks form.
9. Mix the gelatin into the mousse and refrigerate it for 30 minutes. 
10. For the ganache microwave the heavy whipping cream on high for 30 seconds. 
11. Pour the scalded whipping cream on top of the chocolate chips in a small bowl or pourable Pyrex measuring cup. Stir the chocolate and cream together until combined and the mixture is smooth. 
12. Add the powder sugar and stir it until it is smooth. 
13. Now assemble the cake/gateau by placing the cake first on the center of a large plate.  Top the cake with an even layer of mousse reaching all the way to the edges.  Finally, pour the ganache over the mousse.  You can add the optional candy topping on the very top if you so desire. 
14. Refrigerate the cake, or brownies as my kiddos called it, until you are ready to serve.  This is a great cake to make ahead of time if you need.   
15. Enjoy the triple chocolate goodness! 
16. Refrigerate any leftovers. 

Happy Triple Chocolate Gateau (Flourless Cake) with Mousse and Ganache Topping eating just like Ron enjoyed at Hogwarts!

    

Rainbow Jello Cake or Cupcake- Easy Fun Birthday Cake

We went out of town for Memorial Day.  We drove a lot and had a lot of fun.  I love vacations and family fun, but I dislike the loads and loads of laundry, car cleaning, and getting kids back on schedule that is necessary after.  Don't we all feel like we need a vacation from our vacations? 

Yesterday I gave you the best White Whipped, but Sturdy, Frosting recipe ever.  

Today, I wanted to give you an easy way to make a colorful, fruit flavored, festive, and fun cake/cupcake for a birthday, party, or gathering of any kind.

With this recipe you can make however many colors and flavors you want, and with the light and fluffy frosting you'll have a clean and simple look. 

Using this recipe I've easily made a lot of different flavored/colored cakes using only a jello box.  

In the picture above I made an Orange and Strawberry layered cake with orange cupcakes and strawberry cupcakes.  The orange and strawberry cake was delicious, and the pink and orange cupcakes were fun for the kids.  

Everyone wins when you can easily make a rainbow cake with a different flavor and color for each layer. .   

Rainbow Jello Cake/Cupcake
Recipe: Alohamora adapted from Our Best Bites

Active Time: 20 minutes

Inactive Time: 20-40 minutes plus cooling time

Servings: 36 cupcakes, two  8 or 9" round pans, 1 11x17" pan, two 6" round pans and 12 cupcakes. 

Ingredients: 
1 box white cake mix
1 c. flour, unbleached
1 c. sugar
3/4 tsp salt
4 egg whites
1 1/3 c. water
2 Tbsp oil
1 c. Greek yogurt or sour cream
1 tsp vanilla extract
1 tsp almond extract

1 or More,(3oz) pkg Jello flavor of choice

Frosting: 

Use this Whipped but Sturdy White Frosting for a simple clean look. 

Directions: 

1. Preheat oven to 350 degrees and grease and flour your desired cake pans.  If you are doing cupcakes you only need cupcake liners.
2. In a stand mixer or large bowl mix the first four ingredients, the dry ingredients, together with a whisk. 
3. Add the wet ingredients to the bowl in the order listed and beat it on low for 2-4 minutes until the batter is smooth, light, and fluffy.
4. If you are doing a cake with just one flavor and color pour the entire Jello box into the batter and mix until it is mixed in completely.  If you are doing a cake with two colors and flavors separate the batter in half into two different bowls.  Pour half a Jello box of one flavor/color into one bowl and mix until combined.  Then pour the half of the other Jello box flavor/color into the other bowl and mix until combined.  If you are doing three colors, divide the batter into thirds and use 1/3 of a jello box.   
5. Pour the batter into the prepared greased and floured pan(s). 
6. Bake the 6 inch cake pans at 325 for 28-32 minutes or until a toothpick comes out clean.  Bake the cupcakes for 20-25 minutes, and the other pans for 30-40 minutes.  All of the cake pans should pass the toothpick test aka the toothpick entered should come out of the cake/cupcakes clean. 
7. Cool the cake/cupcakes on a wire rack in the pans for at least 15 minutes before removing them from the pan to cool completely.  I end up leaving the cake in the pan to cool completely for a couple hours. 
8. When the cake and cupcakes are cool you can frost them and decorate with sprinkles b/c everyone loves sprinkles, or sparkles as my 4 year old says.   
9. Enjoy! 
10. Store leftover cake or cupcakes in an airtight container on the fridge or on the counter. 

Happy Easy Rainbow Jello Cake and/or Cupcakes eating! 

Light and Fluffy but Sturdy Whipped Frosting- My Favorite White Frosting

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For years I've struggled with frosting.  Frosting is essential for cake, but the majority of cakes have heavy frosting that make you feel weighed down after eating.  I never enjoyed eating an entire piece of cake and frosting b/c I would feel so heavy after.   

However, this Whipped but Sturdy White Frosting is my new favorite frosting.  It's light and fluffy, but it doesn't melt at room temperature like most whipped frosting that uses purely heavy whipping cream.  This frosting is light, delicious, and adds but doesn't take away from the delicious flavors of the cake.  

With all of the cakes I've been making for birthday celebrations this past month I've had a lot of frosting practice, tasting, and eating, and this Whipped but Sturdy Frosting is the best simple white frosting ever.  

You can even easily dye this frosting to the color of your choice.  

Make this recipe the next time you need a quick and easy white frosting.  You will love it! 

Whipped but Sturdy White Frosting
Recipe: Alohamora adapted from...I forgot :(
Active Time: 15 minutes
Inactive Time: 0
Servings: Enough frosting for 1 9-inch double layer, 1 6-inch double layer and 12 cupcakes, 36 cupcakes, 9x13 pan, or even a thing sheet cake. 

Ingredients: 
1 (8oz) pkg cream cheese, softened
1/2 c. sugar
1 tsp vanilla
1/2 tsp almond extract
2 c. heavy whipping cream

Directions: 

1. In a large bowl with a mixer or a stand mixer, mix the first 4 ingredients with a paddle until smooth and well combined. 
2. Switch to the whisk attachment (though I have made the frosting successfully with the paddle). 
3. Whisk the frosting on medium and slowly add the heavy whipping cream. 
4. Scrape the bowl as needed, and whip the frosting for approximately 5 minutes until it holds a stiff peak. 
5. Enjoy! 
6. Use frosting as you desire.
7. Store leftovers in the fridge.  

Happy Light and Fluffy Sturdy Whipped Frosting eating!