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chocolate buttercream frosting

Easy Orange Brownies with Chocolate Buttercream Frosting

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Orange Brownies

After my last post (the incredibly detailed Chocolate St. Honoré Cake), I decided it was time to make something simple but tasty. Enter Easy Orange Brownies with Chocolate Buttercream Frosting.

They could have been a little easier without the frosting, but Bret really likes frosting on brownies and I’m nothing if not a good frosting wife. OK, I’ll stop saying frosting now.

These are easy because you start with your favorite fudge brownie mix. I use Duncan Hines, but use whatever you like or whatever’s on sale.

Orange Brownies

Make the brownies as usual, substituting a pureed orange (yes, including the peel) for the water. Pour it in the pan, bake, and there you go. You don’t have to make the frosting, but I think it complements the brownies nicely. And what’s not better with buttercream frosting?

You’ll end up with dense, moist orange-flecked brownies slathered with that nice chocolate frosting. Grab a glass of milk or your favorite coffee or hot tea and dig in. What could be easier?

Orange Brownies

Orange Brownies

Orange Brownies with Chocolate Buttercream Frosting

Yield: 16
Prep Time: 20 minutes
Cook Time: 37 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 27 minutes

Thick, chewy brownies with a fresh orange flavor. Easy and tasty. 

Ingredients

  • 1 pkg Fudge Brownie Mix
  • 1 small seedless orange
  • For the Frosting:
  • 1/4 C butter, softened
  • 1 C powdered sugar
  • 1/2 tsp vanilla
  • pinch of salt
  • 3 tbsp milk

Instructions

  1. Preheat the oven to 350°.  Line an 8" square pan with aluminum foil with extra foil at two of the ends so you can pull out the brownies easily after baking.
  2. Cut a small slice of the orange from one of the ends and set the orange with the cut end down.  With a sharp knife, carefully run the knife down the curve of the orange to slice the peel away.  Try to make sure there's as little pith (white spongy part) attached to the peel as possible.  After the outer peel is cut away, cut as much of the remaining pith away from the orange as you can. 
  3. Cut the remaining orange into quarters and put in a food processor (or blender) along with the outer orange peels (throw the pith away - it's bitter).  Process/puree the orange until fairly smooth - 1 1/2 to 2 minutes.
  4. Prepare the fudge brownie mix as instructed on the package, substituting the pureed orange for the water it calls for.  Stir by hand until completely combined and pour into the prepared pan.  Bake for 34-37 minutes.  Cool in the pan for about 10 minutes, then pull out by the aluminum foil and let cool completely on a rack (30-45 minutes or put in the refrigerator to cool more quickly).
  5. Prepare the frosting:  Combine the softened butter and powdered sugar in a mixing bowl and mix until blended (will be kind of powdery).  Add the cocoa powder and mix on low for 10 seconds.  Add the vanilla and a pinch of salt.  Add the milk, 1 tbsp. at a time until desired consistency.  Spread on completely cool-to-the-touch brownies.  

Notes

Tips and Stuff:

Remove as much of the pith away from the orange as possible, but don't worry if there's a little left here and there.  I also removed a few of the bigger veins on the inside of the orange.

These are thick and moist and rise a little more like a cake than brownie.

Nutrition Information:
Yield: 16 Serving Size: 1 brownie
Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 44mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 0g

Nutrition Values are Approximate

© sblades
Category: Bars

Chocolate Buttercream Swiss Cake Roll

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October’s Chocolate Buttercream Swiss Cake Roll challenge from The Daring Kitchen was presented by Korena of Korena in The Kitchen.  I’ve decided these bakers are wayyyyy above my level, but I’m gonna keep on plugging till I get there.

The challenge was actually supposed to be a decorated Swiss roll, which is all the rage on Japanese sites and are pretty amazing.  You create a design, freeze it on parchment paper, then bake the cake over it. Voila, it transfers to the cake. But, uh, here’s mine without the decoration:

swiss-roll-1

Looks pretty good, huh? Well, this is actually how it looked at the beginning:

swiss-roll-ugly

Funny thing…when you write letters on parchment paper to be transferred to the cake, they end up backwards after lifting out of the pan.  Duh!  Bret recommended I use the flip utility on the editing software and Bob’s-your-uncle.  One problem, though.  It ended up pretty ugly.

I had plenty of the luscious, buttery chocolate buttercream frosting filling and ended up covering the whole thing.  Kind of looks like one of those Christmas Yule Log cakes I’ve always wanted to make.  So, now I’ve made it.

swiss-roll-3

This Chocolate Buttercream Swiss Cake Roll was soft and fluffy and the buttercream complemented it wonderfully.  You have to keep it in the refrigerator because it will almost immediately melt if it’s warm in the room.

I’m definitely going to try this again and next time it’ll be right.  Most of all, I’ll use this chocolate buttercream frosting quite often – it’s fantastic. 

The transfer of design was fascinating – you just color some of the batter, draw your design on parchment paper in the pan you’ll cook the cake in, freeze the design for about 30 minutes, then pour the remaining batter over it and bake.

Look at Korena’s and you’ll see how beautiful they can be.  And don’t forget the best chocolate buttercream you’ll ever make!

Chocolate Buttercream Swiss Roll

Chocolate Buttercream Swiss Cake Roll

Yield: 12 slices
Prep Time: 30 minutes
Cook Time: 9 minutes
Additional Time: 2 hours 30 minutes
Total Time: 3 hours 9 minutes

Tender sponge filled and frosted with an amazing chocolate frosting.

Ingredients

  • For the Frosting:
  • 2 sticks (1 cup) softened, room temp butter
  • 1 tbsp. cream or milk
  • 1 tsp. vanilla extract
  • 1/2 C. semi-sweet chocolate chips, melted and slightly cooled
  • 1/2 C. unsweetened sifted cocoa powder
  • 2 1/4 C. powdered sugar, sifted
  • pinch of salt
  • For the Cake:
  • 5 large eggs, separated
  • 3/4 C. all purpose flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • 1/4 C. water
  • 3 tbsp. oil
  • 1/2 C. plug 2 tbsp. sugar
  • 1/4 tsp. cream of tartar
  • confectioner's sugar for dusting

Instructions

  1. For the Cake:
  2. Separate the eggs by yolks and whites into two bowls. In a small bowl, mix together the flour, baking powder and salt. Set aside.
  3. In a large bowl, whisk together the egg yolks, vanilla, water, and oil, and 1/4 C. plus 2 tbsp. of the sugar till the mixture turns pale. Will take 4-5 minutes.
  4. In a separate bowl, beat the egg whites and once they start foaming, add the cream of tartar. When it starts foaming again (10 seconds or so), add the remaining 1/4 C. of sugar. Beat till the white are at medium peaks (fairly firm with a slight bend).
  5. With a spoon, fold the flour mixture slowly into the yolk mixture till you have a fairly smooth batter. Fold in the beaten egg whites, one-third at a time, to the batter with slow, gentle strokes. You will still see some egg whites after folded - that's OK.
  6. Design:
  7. Place parchment paper in jelly roll pan (15x11-ish). Draw the design you want transferred onto the cake and flip the parchment paper over (or you can do it freehand later).
  8. Remove about 1 C. (or however much needed for your design) and put into a separate bowl (or bowls if different colors). Color as desired.
  9. Put the colored batter into a piping bag and create your design on the parchment paper. Remember, letters will come out backwards onto the cake! Important: freeze the design for about 30 minutes, till firm. At this point, you can preheat the oven to 400 degrees.
  10. Bake and Roll:
  11. Pour the remaining batter onto the designed parchment paper, tap the pan on the counter top to get out bubbles. Bake for 8-9 minutes (watch it carefully until just brown around the edges).
  12. Meanwhile, generously sift powdered sugar onto a clean tea towel. After the cake is done, flip it out onto the tea towel (run a knife around edges before flipping if needed).
  13. Immediately remove the parchment paper (awww, look at your pretty design) and flip the cake again onto parchment paper (this way, when you roll, the design will show up on the outside of the cake).
  14. Gently roll up the cake and let cool down for about 30 minutes.
  15. For the Frosting: Place softened butter in a stand mixer bowl and mix until creamy. Add the cream and vanilla and mix until blended.
  16. Melt the chocolate chips in the microwave (two times at 30 seconds, stirring between) and set aside to cool slightly.
  17. Sift the cocoa and powdered sugar together. Turn mixer on low and gradually add the dry mixture to the butter, scraping down the sides as needed. Add a pinch of salt. If you want the frosting creamier, add a teaspoon or two more of cream until desired consistency.
  18. Unroll the cake, gently and slowly, and fill with the buttercream frosting (if the frosting has firmed way up, add a tsp. of cream and beat till fluffy). Gently roll up the cake again and chill for 2-3 hours before cutting into slices. Keep leftovers refrigerated.

Notes

Tips and Stuff:

About that design - trace one from an already existing design (leaves for fall, pumpkins for Halloween, etc.) or if you're totally talented, draw it freehand.

Be very slow and patient when rolling and unrolling the cake so it won't stick to the parchment paper.

This is one of the best buttercream recipes I've found!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 105mgCarbohydrates: 48gFiber: 1gSugar: 38gProtein: 5g

Nutrition Values are Approximate

© sblades
Category: Cakes

Chocolate Chip Chocolate Cake with Chocolate Buttercream Frosting

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Wow – where has the time gone!  I missed posting in March and nearly missed April!  

It’s been a busy time, but I’ve also not found any recipes that turned out good enough to share….till now.  If you can’t tell, I was craving a little something chocolate.

You can’t get much more chocolate than this Chocolate Chip Chocolate Cake with Buttercream Frosting.

Chocolate Chocolate Chip Cake with Chocolate Buttercream Frosting2
This indeed made the most chocolaty dessert I think I’ve ever had.  The chocolate cake turned out like a brownie cake, except not as dense as a brownie.  The chocolate chips in the cake added a little crunch and, yes, a little more but different chocolate.  

The best part, though?  That chocolate buttercream frosting!  It’s silky, rich and just the right consistency for this cake.  I must admit I taste tested a couple of spoons full before frosting the cake.  Never can be too careful, you know.

Chocolate Chocolate Chip Cake with Chocolate Buttercream Frosting
This cake definitely needs to be served with a tall glass of cold milk or a cup of hot coffee, and served in smaller than normal slices.  

You’ll get your chocolate fix with this Chocolate Chip Chocolate Cake with Chocolate Buttercream Frosting.  And, oh, that frosting!

Chocolate Chocolate Chip Cake with Chocolate Buttercream Frosting

Chocolate Chip Chocolate Cake with Chocolate Buttercream Frosting

Yield: 14
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Outstanding frosting on top of a dense, rich chocolate chip cake.  A chocolate-lover's dream!

Ingredients

  • Cake:
  • 8 oz sour cream
  • 1 1/2 C sugar
  • 1 tbsp heavy cream or half-and-half
  • 3 eggs
  • 1 1/2 C flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C unsweetened cocoa powder
  • 1 C chocolate chips
  • Frosting:
  • 1/2 C butter, (1 stick), softened to room temperature
  • 2 C powdered sugar
  • 1/2 C unsweetened cocoa powder
  • 3 tbsp heavy cream or half-and-half
  • 1/2 tsp vanilla
  • 1/3 C chocolate chips

Instructions

  1. Preheat the oven to 325 degrees.  Spray and flour a 9x5" loaf pan.
  2. In a large bowl, cream together the softened butter and sour cream, then add sugar, blending well.  Add the cream and mix.  Add the eggs, one at a time, mixing well after each one.
  3. In a medium bowl, stir the flour, baking powder, salt, and cocoa powder together until mixed.   Lower the speed of the mixer and add one cup of flour mixture at a time to the butter mixture, blending for a few seconds between each addition.  
  4. After all flour is added, mix for 30 seconds.  Put 1 tsp. of flour in a bowl and add the chocolate chips, tossing to coat (this will keep them from sinking to the bottom of the cake).  Then fold the chocolate chips into the batter and stir to distribute the chips evenly.
  5. Spoon the batter into the prepared pan and bake at 325 degrees for 60 to 70 minutes, checking with a toothpick at 60 minutes.  The toothpick should come out fairly clean, but may have a little chocolate on it from the chocolate chips. Don't over bake!
  6. Cool the cake in the pan for 10-15 minutes, then turn out onto a rack to cool completely.  Don't frost until completely cool, because the frosting is butter-based and will melt.  If you need to frost it more quickly, after turning out the cake, put in the refrigerator till the bottom is cool to the touch.
  7. To make the frosting:  Cream the softened butter and powdered sugar together for a few minutes.  Add in the cocoa powder and blend well (will be thick).  Add 1 tablespoon of cream at a time until your desired consistency is reached (mine was 3 tbsp.).  
  8. Frost completely cooled cake and sprinkle remaining chocolate chips across the top.  Refrigerate the leftover cake.

Notes

Tips and Stuff:
Be sure and test the cake at 60 minutes.  I overcooked mine a bit and the bottom and sides were a little tough.

You can either put a giant thick layer of frosting just on top of the cake or frost the entire cake.  It makes a ton of frosting, so it’s up to you.

Nutrition Information:
Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 429Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 128mgCarbohydrates: 64gFiber: 3gSugar: 48gProtein: 6g

Nutrition Values are Approximate

© sblades
Category: Cakes