Homemade Chocolate Cake with Candy Cap Mushroom Frosting

Candy Cap mushroom, also known as Curry Milk Cap mushroom, is a peculiar mushroom variant often used as a natural sweetener and flavor enhancer in various desserts. Yes, you’ve read that right, desserts.

Highly obvious by their scent, which has been compared to maple syrup or butterscotch. It’s signature sweet scent may be quite faint in fresh mushrooms but becomes stronger as it dries. As a matter of fact, drying it indoors can produce an aroma strong enough to perfume an enclosed space for days. If you buy them fresh, be sure to dry them before use to intensify your infusions. I made this recipe for my friends over at Far West Fungi Co. And its Candy Cap season- I’m excited!

Candy Cap season moves fast , so don’t wait. Call Far West , tell em Chef Gigi From KSCU 103.3 FM sent you.

The San Francisco Mushroom Store

1 Ferry Building Shop #34San Francisco CA, 94111Phone: (415) 989-9090 Store Manager: Naomi Wolf

The Santa Cruz Mushroom Store 

224 Laurel St. #A101Santa Cruz CA, 95060 Phone: (831) 226-2626
Manager: Ian Garrone

You’ll Need: 

1 3/4 cups granulated sugar

1 3/4 cups all-purpose flour, plus more for the pans

3/4 cup good quality Dutch processed cocoa, sifted

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup neutral-tasting cooking oil

2 teaspoons vanilla extract

1 cup boiling coffee

Good quality cooking spray

Candycap Mushrooms from Frosting ( See recipe below)

Here’s How:

Preheat the oven to 350°F degrees, spray and flour three 8-inch round baking pans, tapping out any excess flour. Place on a lined sheet pan and set aside.

In the bowl of your stand mixer, combine the granulated sugar, flour, cocoa, espresso, baking powder, baking soda, and salt. 

In a separate bowl, crack and mix the eggs into a slight scramble and add to the dry ingredietns with the milk, oil, and vanillla beat the ingredients on medium speed for 2 minutes. Add the boiling coffee and continue to mix for an additional minute. The batter will appear thin. Pour the mixture into the prepared pans, dividing it evenly, about 2 cups or approximatly 16 ounces in each cake pan.

Bake the cakes on sheet pans for 30 to 35 minutes, until a toothpick or cake tester inserted in the center of each cake comes out clean or the cake slightly bounces back to the touch. Cool in the pans on a wire rack for 10 minutes. Then invert the cakes onto the rack, remove the pans, turn the cakes right side up, and let them cool completely.

Make the Candy Cap Mushroom Frosting.

Candy Cap Mushroom Frosting

You’ll Need: 

1 1/3 cups good quality Cocoa, sifted

3-4 cups confectioners’ sugar, sifted

1/2 cup whole milk or cream

8 ounces of unsalted butter

2 ounces of dried Candy Cap Mushrooms from Far West Fungi Co.

Here’s How: 

In a small saucepan, heat the cream and the mushrooms until a simmer. Remove from heat and allow to steep for a minimum of an hour to over-night. Cool to room temperature. Strain and discard solids.

In the bowl of your standing mixer, beat the butter until velvety. Add the cocoa, and alternate between confectioners’ sugar and infused milk beating after each addition until you achieve a thick, but spreadable consistency. If a lighter frosting desired, add additional cream, a little at a time, until you’ve reached your ideal texture. 

Place a single cake layer on a platter or cake stand and spread a good amount of frosting on top. Place the second cake layer on the first and frost the sides and top. Garnish with chocolate truffles or meringue mushrooms with candied pine and roasted, crushed almonds or hazelnuts or a combination.

30 Minute Individual Chocolate Lava Cakes

Molten chocolate lava cakes were developed by one of the worlds most famous chefs- Jean-Georges Vongerichten! He says more than a thousand of these cakes are made in his restaurants everyday.

The ingredient list is simple –butter, chocolate, eggs, sugar and flour which makes this recipe easy for busy people! Below is my adapted recipe.

Rich creamy chocolate pudding in a sauce pan with chocolate chunks and kitchen utensils

You’ll Need:

6 ounces of unsalted butter plus melted butter for brushing the ramekin

Dutch processed Unsweetened cocoa powder, for dusting

4 ounces good quality bittersweet (70% ) chocolate, chopped 

2 large egg yolks

2 large whole eggs

1/4 cup granulated sugar

2 teaspoons sifted flour

1/4 teaspoon of kosher salt

Here’s How: 

Preheat the oven to 450’F Degrees. Brush 4 – 6 to 8 ounce ramekins with melted butter, and dust with cocoa powder. Set aside in a high sided roasting pan. 

In a microwave-safe bowl, melt the chocolate with the the butter in 30-second intervals stirring in between each zap. If you don’t have a microwave melt on the stove top very low heat–melting the butter first then adding the chocolate. Whisk until smooth.

In a medium sized bowl, with a hand whisk, whip the egg yolks with the sugar until creamy about a minute. Add the chocolate mixture while continually stirring. Combine until completely incorporated. Add the flour and mix to combine.

Divide the batter among the buttered and dusted ramekins, filling them two-thirds full. Place pan on oven rack. Add 1/2-1 inch of hot water to the pan.

Bake the cakes in the center of the oven until the tops and sides are set but the centers are still soft, 7-9 minutes. You will notice the centers will still wiggle.

Let stand for 30 seconds, then run the tip of a knife around the rims and invert the cakes onto serving plates. Remove the ramekin just before serving. Waiting will help hold it’s shape. 

Dust with cocoa powder or powdered sugar and serve with vanilla bean ice cream or whipped cream! 

Makes 4 Servings

Chocolate Avocado Mousse with Berries

10 Minutes to Creamy! Chocolate Avocado Mousse! 

Chocolate Mousse has never been healthier or faster! When choosing Avocados, use Haas variety- they tend to have a rich, smooth finish. Make sure to avoid any granulated sweeteners for a creamy mouthfeel.

 

You’ll Need: 

4-5 ripe avocados

3 tablespoons honey, maple syrup, or optional liquid sweetener. ( do not use granulated sweeteners) 

3/4 cup good quality cocoa powder

½ teaspoon vanilla extract

Small pinch of Himalayan or your favorite salt

4-5 tablespoons cow or nut milk

Fresh berries for garnish 

Cocoa for dusting 

 

Here’s How:

Split the avocados in half lengthwise and remove the pits. Using a spoon, scoop out the meat and place it in the bowl of your food processor. Add the remaining ingredients, and pulse until smooth—about 1 minute. 

Taste and adjust sweetness. Add additional milk to adjust consistency. 

Place mixture into serving bowls or glassware, and chill until ready to serve. Top with fresh raspberries and a sprinkle of cocoa. 

Makes Approximately 4 servings  

Eat it all up! 

Make Ahead- Chocolate Espresso Pot De Crème!

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Ingredients:

1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces good quality 60-70 % chocolate,finely chopped
6 ounces good quality 80% chocolate 80%,finely chopped, plus shavings for garnish
2 tablespoons sugar
1- 4 inch cinnamon stick
Pinch salt
1 teaspoon good quality vanilla extract
1 teaspoon good quality instant espresso powder
Unsweetened whipped cream,for serving

 
Method:

In a medium saucepan, combine the whole milk with the heavy cream, cinnamon stick and sugar. Bring to a simmer over moderately high heat. Reduce heat add the vanilla, espresso and salt. Stir to combine. Set aside.

In a small bowl, beat the egg yolks until creamy, about 1 minute. Slowly whisk in 1/2 – 1 cup of the hot milk, into egg yolks while whisking vigorously; do-not to curdle the eggs. Bring the egg yolks close to the same temperature as the milk. This stage is called: Tempering. Once the cream is tempered into the egg yolks, transfer the tepid egg mixture to the saucepan with the remaining flavored cream. Begin cooking to form a custard.

Over moderate heat, whisk constantly, until it is slightly thickened, about 5-6 minutes. Immediately add the finely chopped chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl to help you poor into smaller serving vessels.

Pour the chocolate mixture into desired serving vessels and refrigerate until the pots de crème are chilled, at least 6 hours or overnight.

Serve the pots de crème with unsweetened whipped cream and chocolate shavings and an optional dusting of cocoa. Or simply… a candied coffee bean.

Makes approximately 8-10 servings depending on the size of your serving vessel.

Note: If eggs begin to curdle in tempering stage, cool cream before any further additions and immediately run the mixture through a sieve before proceeding to the next step.

The Faux-Re-O! Homemade Vegan Oreo Cookies. Clean ! No additives, preservatives or shelve-stabilizers! 

Aside from the slightly bizarre flavors of the past few years, Kraft Foods – the parent to the Oreo, a Nabisco brand; has a dynasty into the worlds best tasting cookie!  A large corporate box chain foods  company–but, this means highly processed, refined food ingredients. Also, foods contain additives; that might not be so healthy If you are feeding your family clean. Here is my adaption to the beloved, “Oreo” Cookie!

The Faux-Re-O!



Ingredients:

2 1/2 cups AP flour, Yucca flour or GF flour, sifted

1 cup unsweetened Dutch processed cocoa powder, sifted

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

12 ounces Vegan butter or extra virgin coconut oil, room temp, slightly softened ( extra virgin has minimal coconut flavor)

1 1/2 cups granulated cane sugar

4 Tablespoons of VeganEgg reconstituted in 1 cup water

2 teaspoons pure Madagascar vanilla extract

1/2 cup organic vegetable shortening

Non-stick cooking

Cream Filling ( recipe below)

Method:
1. In a small bowl combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk to incorporate ingredients well throughout the flour. Set aside.

 

2. In the bowl of a stand mixer, or a medium bowl–combine 10 ounces of the vegan butter with the 3/4 cup granulated sugar. Beat on medium-high until combined and pale in color. About two minutes. Scrape sides, add 1/2 the vanilla, and beat an additional 2 minutes.

 

3. Add the VeganEgg and flour mixture in alternate batches. Mix well to incorporate after each addition before adding an additional. Once all ingredients have been added mix until dough forms a ball.

 

4. With a sifter, lightly dust a clean work surface with cocoa powder.

 

5. Turn dough ball out onto the lightly dusted cocoa powered surface. Also dust the top of the dough lightly. Cut in 1/2.

 

6. With a cocoa dusted rolling pin, roll the dough pieces to flatten into 2 – 1/2 inch round disc. Wrap both discs individually in plastic wrap- sealing airtight. Refrigerate flat for a minimum of 1 hour.

 
5. After 1 hour has lapsed – remove a disc from plastic wrap and place on a clean, lightly cocoa dusted work surface. Working while dough remains cold, roll out to 1/4 inch thick. Run the back of a long knife or palate knife under the dough to make sure it is not sticking to the work surface.

 

6. Preheat oven 350’F Degrees. Prepare two high sided baking sheets with parchment sprayed with non-stick cooking spray.

 

7. With a 1 1/2 in round cocoa dusted cookie cutter begin cutting cutting 64 round 1/4 inch round cookies.

 

8. Using a metal spatula – place on prepared baking sheet with minimal movement protecting the integrity of its shape. Work quickly while cold. If dough begins to heat up, place back in the refrigerator to cool again.

 

9. Continue to ball up the cookie dough up and re-roll for more cookies until you’re completely out of dough. Repeat with the remaining disc.

 
10. Bake for 8-10 minutes until they are firm. Remove and allow to cool. Make cream filling.


Additional Cream Filling Ingredients:

4 cups powdered sugar sifted

2 Tablespoons nut milk

 
Method:

1. In a small bowl beat the remaining 2 ounces of the Vegan butter with the vegetable shortening until smooth. Add remaining vanilla extract. ( or cut and scrape one fresh vanilla bean pod * optional)

 

2. Once combine, add sifted powdered sugar and 1 tablespoon of the nut milk. Mix. Check constancy. If too dry, add the additional nut milk to form a thick cookie filling like paste. Set aside.

 
3. Once cookies are cooled, spread the filling on the bottom of half of the cookies and sandwich them with the other half. Slightly squeezing to completely sandwich.
Serve with ice cold nut milk. Or use to prepare Stephen Dimmicks ( from Glossie Girl ) Oreo Cookie Pancakes. Recipe here!

Variation to filling : For chocolate filling add 1/2 cup cocoa powder and 1 /2-2 Tablespoons of additional nut milk to the already blended creamed filling recipe.

Ice cream waffle sandwiches

You know when you pass by an ice cream shop, there is an intoxicatingly delicious smell that gets you, right? It’s not like ice cream has a scent that travels. It’s the waffle cone – fresh pressed waffle cone – that makes you take an extra second. A big deep sniff in and then you smile; that smell means tasty relief from the warm weather that’s just starting to descend on us now? (I guess that depends on where you live but the Bay Area is on a definite warming streak.)

That’s the kind of thing that makes you think about ice cold ice cream and tasty waffle cones. You know, the fun of trying to eat it fast enough that it doesn’t melt, creating a sticky mess on your hands, but not too fast as to create a headache. It’s a tough world out there. These are the real problems.

One delicious solution is the ice cream sandwich. Have you ever considered making your own waffle to go with the frozen treat? That’s what we’re doing this week. Thanks to a craft from ComeTogetherKids.com, we’re making cake and ice cream sandwiches. It’s a simple concept: Take chocolate cake mix – from the box or the scratch recipe below – and use it to make waffles in a waffle maker. Let the waffles cool the spoon vanilla ice cream on one side. Add a second waffle and enjoy. It’s that simple.

You’ll Need

1/2 cups all-purpose flour
1 cup superfine sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 tsp. good-quality vanilla extract
2/3 cup sour cream

Here’s How

Take everything out of the refrigerator so that all ingredients can be room temperature.

Preheat the waffle iron.

Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.

Once you have the mixture, use it the way you would a waffle batter. Pour it into the waffle maker and follow the cooking instructions for your personal machine.

Allow the chocolate waffles to cool. Once cold, take a couple spoonfuls of ice cream – your choice in terms of flavor – and spread it on one waffle. Once you have enough, place another chocolate waffle on top. Then, enjoy!