BON BON CHOCOLATE RECIPES

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EASIEST CHOCOLATE BIRTHDAY CAKE RECIPE | BON APPéTIT



Easiest Chocolate Birthday Cake Recipe | Bon Appétit image

Pure homemade birthday love. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake.

Provided by Kat Boytsova

Yield Makes one 9" cake

Number Of Ingredients 14

¾ cup vegetable oil, plus more for pan
1⅓ cups all-purpose flour
1¼ cups granulated sugar
1¾ tsp. baking powder
¼ tsp. baking soda
1½ tsp. kosher salt, divided
½ cup unsweetened cocoa powder
2 large eggs
1 cup milk
1¾ tsp. vanilla extract, divided
4 oz. semisweet chocolate chips or coarsely chopped chocolate bars (do not exceed 64% cacao)
½ cup heavy cream
4 oz. cream cheese, room temperature
¼ cup powdered sugar

Steps:

  • Place a rack in center of oven; preheat to 325°. Using your fingertips, grease bottom and sides of a 9" round cake pan with vegetable oil. Line bottom of pan with parchment paper, smoothing to eliminate air bubbles. (It may sound fancy, but making a parchment circle is easy! Place pan on a piece of parchment, trace circumference with a pencil, then cut it out.)
  • Whisk 1⅓ cups all-purpose flour, 1¼ cups granulated sugar, 1¾ tsp. baking powder, ¼ tsp. baking soda, and 1¼ tsp. kosher salt in a large bowl. Sift ½ cup cocoa powder into bowl, then whisk to combine. (You can stop here and package these dry ingredients in an airtight container to create a sort of DIY cake mix if you want!)
  • Whisk 2 large eggs, ¾ cup vegetable oil, and 1 tsp. vanilla extract in a medium bowl until well combined and creamy, about 30 seconds. Using a spatula, mix egg mixture into dry ingredients until fully incorporated. It will be thick and pasty, that’s okay!
  • Warm 1 cup milk in a small saucepan over medium heat until it comes to just a bare simmer—make sure it doesn’t come to a boil. Whisk warmed milk into batter until lump-free and just combined; do not overmix.
  • Immediately transfer batter to prepared pan. Tap pan a few times on work surface to encourage some of the bubbles to escape.
  • Bake cake, turning pan halfway through, until a cake tester (or toothpick!) inserted into the center of cake comes out clean, 40–50 minutes. Transfer to a wire rack and let cake cool in pan.
  • Meanwhile, make the frosting: Fill a medium pot with 1" water and bring to a bare simmer over medium heat. Combine 4 oz. chocolate chips and ½ cup heavy cream in a heatproof medium bowl, place over saucepan, and reduce heat to low (make sure bottom of bowl is not touching water). Stir occasionally with a spatula until chocolate is melted and mixture is homogeneous and thick. Chill ganache until cool to the touch, about 25 minutes (you can mix with a spatula to encourage cooling). Alternately, mix chocolate and cream in a microwave-safe bowl and microwave in 10-second bursts until melted.
  • Using an electric mixer on medium-high speed, whisk 4 oz. (room temperature!) cream cheese, ¼ cup powdered sugar, and remaining ¾ tsp. vanilla extract and ¼ tsp. kosher salt in a large bowl until very smooth and no lumps remain. Beat in cooled chocolate ganache on medium speed, scraping down sides of bowl as needed, until frosting just holds its peak and is well combined and a little thicker, about 1 minute. You don’t want to overbeat because the frosting can become too stiff.
  • Run a butter knife around edges of pan. Invert cooled cake onto a plate and peel off parchment. Invert again onto a platter.
  • Top cake with frosting, spreading evenly across the surface. Make some decorative swooshes with a spoon, if desired. Slice and serve.

MEXICAN HOT CHOCOLATE RECIPE | BON APPéTIT



Mexican Hot Chocolate Recipe | Bon Appétit image

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor.

Provided by Rick Martinez

Yield 4 Servings

Number Of Ingredients 8

3 cups whole milk
3 tablespoons crushed cinnamon sticks (preferably Ceylon)
6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
3 tablespoons demerara or granulated sugar
¾ teaspoon vanilla extract
Pinch of kosher salt
¼ teaspoon ground chile de árbol or cayenne pepper, plus more for serving
Lightly sweetened whipped cream (for serving)

Steps:

  • Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
  • Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.

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