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Dark Chocolate Naked Cake with Ganache Filling

With New England under a fresh layer of snow, this early morning chocolate indulgence is calling our names. Dessert for breakfast anyone? The Dark Chocolate Naked Cake with Ganache Filling is part of our delicious Valentine’s spread, and it promises to be your new favorite go-to. Find the recipe below and up next we have a how-to for making your very own champagne tower. A match made in heaven!

Dark Chocolate Naked Cake with Ganache Filling

Ingredients

We used this chocolate cake recipe (doubled) which makes four 8″ rounds

* Note – You will end up with 1 extra cake…which to me, is kind of awesome. You can freeze it and use it for impromptu guests or for crumbles on ice cream sundaes!

We used this ganache recipe (doubled)

* Note – You will end up with extra ganache which is another total bonus…you can use the ganache to make homemade filled chocolates!

To Construct

1. Cut the tops of each cake with a serrated knife to ensure that they are all level.

2. Place a dab of frosting on an 8″ cake round and add your first layer.

3. Scoop 2 ice cream scoops full of ganache and use an offset spatula to push your chocolate just past the edges. You want to keep your layer of ganache as even as possible. Add more or less to your liking.

4. Add your next layer and repeat with the ganache.

5. Add your final level and repeat.

6. Using a bench scraper at a 90 degree angle while turning your cake as you go, scrape the excess frosting around the cake.

7. Once your cake looks fairly smooth, use your offset spatula to add a bit more frosting to the “in between” layers. It’s okay if it’s messy.

8. Use your offset spatula to again, pull the excess frosting until nice and smooth (and a bit messy looking!)

Photography: White Loft Studio | Design And Styling: Style Me Pretty Living

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Cheesecake Mousse Shots

Truth: These pink shot glasses of heaven are the only thing getting me through Monday, albeit virtually. They’re just one of the sweet treats in our Valentine’s Day party lineup this year, and they’re genius. Not only do they have a through-the-roof cuteness factor (those little gold spoons!), but they’re super quick and easy to whip up. Bonus points. Grab the recipe below and head here for more Valentine lovin’.

Cheesecake Mousse Shots
prep time
5 Minute/s
cook time
5 Minute/s
total time
10 Minute/s
Serves 0Ingredients
  • 1/2 cup white chocolate chips
  • 2 tbs butter
  • 1 package softened cream cheese
  • 1 vanilla bean, scraped
  • 1 1/2 cup whipped cream
  • 3/4 cup confectioners sugar
Instructions
  1. Melt white chocolate chips in a double broiler.
  2. Stir in butter. In the bowl of your stand mixer fitted with a paddle attachment, combine cream cheese, vanilla bean and melted white chocolate until well blended.
  3. Add in the confectioners sugar and stir completely.
  4. Fold in the whipped cream.
  5. Add any food coloring and gently mix.

Photography: White Loft Studio | Recipe + Styling: SMP Living

These Vendors are members of our Little Black Book.
For membership information, click here
Dark Chocolate Cookie Shots

This chocolate lover was nothing but a million heart eye emojies for these dark chocolate cookie shots. If you think they look delicious, trust that they taste even better. The perfect little one stop shop for a Valentine’s dessert and even better when part of a whole delicious spread. Because the only thing better than chocolate is chocolate upon chocolate upon chocolate with a little sip of milk. YUM!

From Abby… I tried two different recipes. A roll out chocolate sugar cookie (the idea is that they don’t want to spread so this seemed perfect). AND a pre-made gluten free, chocolate fudge cookie from wholefoods. Both worked so-so but the one that seemed to have a slight edge? The pre-made gluten free variety!

Dark Chocolate Cookie Shots – Two Approaches

PopOver Pan

PopSugar has a great video using a pop-over pan!

Silicone Mold

We used this silicone mold!

1. Once you have your dough, you want to gradually fill your mold. Don’t overfill or stuff down but make sure that your mold is completely covered with no holes in the dough.

2. Bake about 5-10 minutes past the instruction time. We baked our first from-scratch recipe by about 8 extra minutes. Our gluten free variety needed about 10 extra minutes. You can gently touch the top to feel if they have set up

3. Allow to cool completely, then gently remove.

4. Once you have your cookie shots out and cooled, melt about 6-8 ounces of chocolate chips in a microwave safe bowl (you might need more if you are making more than 10. Pour a small amount of chocolate into the bottom of each cookie, then turn your cookie allowing the chocolate to bleed up the sides as high as you can. Pour any excess chocolate out into a separate bowl. This will ensure that your milk has a sealed area to get cozy in.

5. Now, rim it. We used crushed toffee but anything goes here. Brown sugar, sprinkles, crushed dark chocolate, anything! You’ll want to dip your cookie shot into the melted chocolate first, then into your topping.

6. Finish with ICE cold milk (don’t skimp here with the cold factor) and pop a pretty straw 3’s and they were the perfect size.

Photography: White Loft Studio | Design And Styling: Style Me Pretty Living

These Vendors are members of our Little Black Book.
For membership information, click here