#cocoa powder recipes

[one-time-i-dreamt]

Banana brownie cake

Ingredients:

6 ripe bananas

240 grams of almond or peanut butter (1 cup)

1 table spoon of coconut oil

3 drops of vanilla extract

160 grams of cocoa powder (2/3 cup)

chocolate chips and/or thinly sliced almonds as sprinkles

1. heat the oven to 200 degrees Celsius/400 F

2. mix it all together in a bowl, first with a spoon to smoosh the bananas, then use a mixer for 2 minutes to get a nice, even consistency

3. put a baking sheet on a baking pan, pour the mix in

4. sprinkle chocolate chips and/or thinly sliced almonds on top before popping it in the oven for 25 minutes on 180 C or 350 F

5. wait for it to cool

Enjoy!

[daily-deliciousness]

Easy chocolate tiramisu (without eggs)

[eat-love-eat]

Peanut Butter Hot Chocolate

[a2zillustration]

August Baking 2024

Oreo Cakesters - 5/5

Genuinely impressed these turned out as good as they did because SOMEONE (me) used twice as much butter as necessary for the cookies. Can't wait to try this one again the right way!

Cinnamon Roll Sugar Cookies - 3.75/5

These taste good but they're so much effort to make. Just find a really good snickerdoodle recipe you like more tbh, unless you want cookies that look cuter.

[shoku-and-awe]

Ingredients

Nonstick cooking spray or unsalted butter, for greasing the pan

141 grams (10 tablespoons) unsalted butter, cut into 1-inch pieces

63 grams (¾ cup) Dutch-process or natural cocoa powder

2 teaspoons vanilla extract

267 grams (1 ⅓ cups) granulated sugar

5 grams (1 ½ teaspoons) Diamond Crystal or ¾ teaspoon Morton kosher salt

100 grams (2 large) eggs

110 grams (½ cup) sourdough starter discard (unfed, 100% hydration)

85 grams (3 ounces, ½ cup) chopped bittersweet chocolate or chocolate chunks/chips, divided

Flaky sea salt

Heat the oven to 375ºF with a rack in the center. Spray an 8×8-inch metal square cake pan with nonstick cooking spray, then line with parchment (see steps and diagram above), leaving an overhang on all four sides. 

Place the butter in a small saucepan or skillet over medium heat. Melt the butter until it starts to foam and sputter, 2-4 minutes. Whisking often, continue to cook the butter until it starts to quiet down, smells nutty, and turns deeply golden brown, another 3-5 minutes. As you whisk, try to lift any browning milk solids that are stuck to the pan. Remove from the heat and immediately pour into a large heatsafe bowl placed over a digital scale, making sure to scrape in as many browned bits stuck to the pan as possible. You should have about 113 grams of butter remaining.

Immediately whisk the cocoa and vanilla into the warm brown butter until smooth. Whisk the sugar and salt into the brown butter mixture until combined. Beat in the eggs one at a time, whisking vigorously to combine, about 1 minute (after the first egg the mixture will look lumpy and separated but after beating in the second it will form into a smooth, glossy mixture). Fold in the starter discard until combined, then fold in 59 grams (2 ounces, about 6 tablespoons) of the chopped chocolate.

Pour the batter into the prepared pan and smooth as needed to make an even layer. Sprinkle over the remaining chopped chocolate. Bake until a tester inserted into the center comes out with some moist (not totally gooey) crumbs, 29 to 32 minutes. Immediately sprinkle the surface with flaky salt, then let cool for at least 35 minutes, but ideally 1 hour—these are fudgy! (If you can, let the pan cool at room temperature for at least 15 minutes so it’s not searing hot, transfer the pan to the refrigerator and chill for at least another 15 minutes, or up to overnight.)

Lift the brownies out of the pan by the parchment and place on a cutting board. Cut into pieces (I like cutting the batch into 9 large, 12 medium, or 16 bite-sized pieces). Brownies will keep in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days (I love cold brownies, this is my preference), or in the freezer for up to 4 months.

[constellation-sapphic]

I said I was gonna try to make the Olympics chocolate muffins, and I did :) they're really good I get the hype!

Recipe I used!

[drumlincountry]

Oh to wear a cute dress and dangly earrings and have a 4 hour conversation about art and politics with a group of lovely people while eating delicious food and drinking a little more red wine than you really planned

[girlwarlock]

a mocha pudding recipe

put

1/2c butter 1c sugar 1Tbsp cocoa powder

in a double boiler; bring water to a boil, heat until butter is melted

remove butter from heat then beat in

8 egg yolks

until no streaks remain, then add

1/2c fresh coffee

mix thoroughly, then return to double boiler; cook, stirring constantly, until desired thickness

i adapted this from the joy of cooking recipe for the filling of a lemon tart; once my oven is working right I intend to make a mocha tart. thing, but until it is working right, baking anything even slightly fiddly is a crapshoot

anyway. it's v rich and firm and i'm sure you could whip it full of air and have a light fluffy chocolate/coffee pudding but i like it dense so i didn't

[askwhatsforlunch]

Whisky Hot Chocolate

Coming in from the cold and a stroll in the snow, this decadently thick and creamy Whisky Hot Chocolate is an indulgent and slightly tipsy way to warm up! Happy Friday!

Ingredients (serves 1):

1 1/2 cup semi-skimmed milk

1 teaspoon Homemade Vanilla Extract (made with Whisky)

60 grams/2 ounces good quality dark chocolate (at least 62% cocoa)

1/2 tablespoon caster sugar

1 teaspoon Dutch-processed unsweetened cocoa powder

3 tablespoons 10 Years Peated Bowmore Single Malt Whisky

In a small saucepan, combine milk and Vanilla Extract. Bring to a simmer over a medium flame.

Roughly chop dark chocolate, and spoon into a medium bowl. Add sugar and cocoa. Once the milk is simmering, pour it over the chocolate. Let stand, a minute or two; then whisk until well-blended and return to the saucepan over medium heat.

Cook, stirring constantly, until mixture thickens slightly.

Once just thick and frothy, stir in Whisky and immediately remove from the heat.

Pour Whisky Hot Chocolate in your favourite mug, and enjoy immediately!

[ryeisenberg]

Classic Chocolate Pound Cake | The Practical Kitchen

“This classic chocolate pound cake is velvety, moist, and decadent, thanks to cocoa powder bloomed in milk and a generous dollop of sour cream for extra tenderness. The chocolate flavor is so rich and dreamy there's no frosting needed — just a simple dusting of powdered sugar to finish and your loaf of chocolate pound cake is ready to serve.”

[simmeringstarfruit]

Olympic Chocolate Muffins

Double chocolate muffins with ganache-style filling, inspired by the trending Parisian muffins from the 2024 summer olympics. This easy chocolate muffin recipe is the ultimate chocolate lover’s decadent breakfast, afternoon snack, or dessert. A moist, tender and tall jumbo chocolate muffin stuffed with heavenly chocolate ganache. Including a recipe for homemade chocolate chunks, plus…

[yenpondering]

On a brighter note I've taken to cleaning and reorganising the kitchen since I'm the one that mainly uses it now and it gives me serotonin to see my baking supply all neat and tidy.

Last week I tried my hand at making a no bake matcha cheesecake and a matcha bread with red bean paste yeee

[daily-deliciousness]

Hot chocolate with marshmallows and whipped cream

[eat-love-eat]

Neapolitan Cookies

[azure-clockwork]

The idiots are at it again, this time with some help from Dorothea! There are brownies in this story, technically.

[shoku-and-awe]

Happy As a Yam - Vegan Sweet Potato Black Bean Enchiladas