Tag: chocolate

How to Make a Chocolate & Strawberry Hippo Cake

How to Make a Chocolate & Strawberry Hippo Cake

DISCLAIMER: This recipe is for humans not dogs! My roommate just had her birthday and I needed an excuse to make a new elaborate cake. She loves hippos (and cows). One of the first things I noticed when she moved in was that she had […]

Chocolate Chiffon Cake with Green Tea Whipped Cream Frosting

Chocolate Chiffon Cake with Green Tea Whipped Cream Frosting

DISCLAIMER: This recipe is for humans not dogs! It was my mom’s birthday yesterday, (Happy Birthday, Mom!) so of course I had to bake her cake. That also means that it’s been pretty much exactly one year since I first started my instagram with Pascal […]

Coffee & Almond Chocolate Cake with Raspberry Buttercream

Coffee & Almond Chocolate Cake with Raspberry Buttercream

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DISCLAIMER: This recipe is for humans not dogs!

It was a coworker’s birthday this week, which meant I had an excuse to bake a full cake. I haven’t baked a cake in a bit because I no longer live with a ton of roommates, so I was excited to bake one again. I asked my usual slew of somewhat random questions such as “chocolate or vanilla?,” “what’s your favorite color?,” and “is frosting delicious or disgusting?,” and got the following response:

“Chelsea is a general surgery resident who likes chocolate, is into nuts, likes blue or purple, and enjoys frosting.”

I also happened to know that Chelsea does quite a bit of baking herself so I wanted to go a bit fancy. My original flavor profile I planned on using was chocolate, almond, orange, and raspberry, but one of my other co-worker’s declared that oranges were gross so I decided not to go with that idea. (Plus, I had just made these orange mousse bars the other day so I was a bit tired of orange too.) Instead, I decided to go raspberry-heavy, and add in some coffee.

mirror glaze

I ended up with a chocolate cake with almond and coffee flavoring. I have to say, I was pretty proud of the result, and spent most of Sunday munching on the leftover cake tops from when I leveled the layers. The cake was frosted with a raspberry Swiss meringue buttercream, and then finished with a purple and brown mirror glaze (because Chelsea “likes purple or blue”) and topped with fresh raspberries and sliced almonds.

beagle with chocolate cake

There was a bit of a speed bump I encountered while making this cake though. Entirely my fault, but I melted off some of the frosting! I was feeling really impatient by the time I got to the mirror glaze, and decided “eh, it’ll cool down fast enough.” No, no it didn’t. I ended up having to scrape off the chocolate, re-side the cake, and then re-make the mirror glaze! So much for my impatience, I ended up costing myself more time than saving any. In the end it was salvaged though, and you wouldn’t have guessed I had to avert a disaster.

chocolate cake mirror glaze

A couple notes:

  1. If you want to finish the cake with a mirror glaze, see this how-to post.
  2. The raspberries can be swapped out for other fruits. The best options are probably orange, cranberry, or cherry.
  3. Make sure the mirror glaze is cooled before applying or you’ll melt off the buttercream!

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4.89 from 9 votes
mirror glaze
Coffee & Almond Chocolate Cake with Raspberry Buttercream

A 3-layer moist and fluffy chocolate cake with notes of coffee and almond, finished with raspberry Swiss meringue buttercream and a mirror glaze.

Coffee & Almond Chocolate Cake
  • 1.25 cups all-purpose flour
  • 1.25 cups granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 cup dark cocoa powder
  • 3/4 tsp baking powder
  • 1.5 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup buttermilk
  • 5 tbsp unsalted butter (melted)
  • 1.5 eggs
  • 1 tsp almond extract
  • 3/4 cup strong coffee
Raspberry Puree
  • 6 oz frozen raspberries
  • 2 tbsp granulated sugar
Raspberry Swiss Meringue Buttercream
  • 3.5 sticks unsalted butter (softened)
  • 1 cup granulated sugar
  • 4 egg whites
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup raspberry puree
Bake the Chocolate Cakes
  1. Preheat the oven to 350°F and grease 3 6-inch cake pans.

  2. In a large bowl, sift together flour, cocoa powders, baking powder, baking soda, and salt.

  3. In a second large bowl, mix together melted butter and sugar.

  4. Beat in 1.5 eggs (to get half an egg, beat an egg in a small bowl, and pour approximately half of it into the bowl).

  5. Mix in almond extract.

  6. Mix in 1/3 of the sifted dry ingredients.

  7. Mix in buttermilk.

  8. Mix in another 1/3 of sifted dry ingredients.

  9. Mix in coffee.

  10. Mix in last of the dry ingredients.

  11. Pour evenly into the 3 cake pans.

  12. Bake for ~30min or until a toothpick comes out clean.

Make the Raspberry Puree
  1. Preheat the oven to 250°F.

  2. In an oven safe pan, combine frozen raspberries and sugar.

  3. Bake for ~30min, stirring every 15min.

  4. Blend in a blender to finish making the puree.

Make Raspberry Swiss Meringue Buttercream
  1. In a double-boiler, whipe egg whites and sugar until they reach 140°F.

  2. Remove from heat, and continue whipping until stiff peaks form.

  3. Mix in 3.5 sticks of butter.

  4. Mix in almond and vanilla extracts.

  5. Continue mixing until the mixture comes together to a buttercream.

  6. Add raspberry puree and continue mixing until fully incorporated.

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Double Chocolate Orange Mousse Bars

Double Chocolate Orange Mousse Bars

DISCLAIMER: This recipe is for humans not dogs! My dad’s girlfriend’s daughter, Qing, was feeling pretty sick this weekend, so I went over on Friday night to hang out and baked something while I was there. She wanted brownies, and I tried to think of […]

Chocolate Cupcakes with Chocolate-Covered Coconut Frosting

Chocolate Cupcakes with Chocolate-Covered Coconut Frosting

DISCLAIMER: This recipe is for humans not dogs! I’ve been swamped in medical school applications the last couple of weeks, but I’m moving out of my house to a new apartment soon, and I needed to clean my kitchen out a bit. After taking stock […]

Triple Chocolate Mousse Cups

Triple Chocolate Mousse Cups

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DISCLAIMER: This recipe is for humans not dogs!

I had a friend in need of some cheering up and she’s a huge fan of chocolate. It was also 90° so I really wanted something cold and not heavy. Mousse seemed like the obvious solution. Since I was working with a bunch of chocolate anyway, I also decided to give modeling chocolate a go. It worked pretty well, but I forgot that since it was so hot out and I don’t have A/C, I would need to work super fast before it melted on me. In the end I just sat in front of my open refrigerator and put together the flowers.

The recipe consists of 3 parts but it moves quickly since there’s no actual baking involved (there was no way I was turning on my oven today!) There’s the dark chocolate cups, the dark chocolate mousse, and the modeling chocolate flowers.

I made the chocolate cups first and then tossed them in the fridge to harden while I dealt with the rest, but if you plan on making your modeling chocolate, I’d take care of that first since it really should sit overnight (although you can probably cut some time off using a freezer, but I’ve never tried). I always just use the allrecipes recipe for plastic chocolate. I’ve linked it here, but, basically, melt a pound of chocolate and then mix in 3/4 cup of light corn syrup and let it sit for a while. To make the chocolate cups, I just spread melted chocolate on cupcake liners and let them sit upside down until they hardened.

To make the chocolate roses, first, roll out a handful of modeling chocolate. Use cocoa powder like you would use flour when rolling out dough. When it is about 1/8″ thick, use a fondant cutter to cut out small circles. The size of the circle will determine the size of the rose. I used a 1″ diameter circle. take your first circle, and roll it into a cone shape. This is the middleof the rose bud. Use as many remaining circles as you’d like to complete the flower. (The more circles you use the more “full” the rose). To add petals, flatten one half of the circle to make it more petal-like, and then wrap it around the cone. I usually end up with 3 petals in my first layer around the cone. Each petal should overlap slightly with the next.

modeling chocolate roses modeling chocolate roses

For the mousse I just made plain old chocolate mousse, nothing fancy. Overall they turned out pretty good and were much easier than I expected! Pascal wasn’t complaining either.

A couple notes:

  1. Modeling chocolate gets soft when you handle it. If it’s tough, just squish it down on the counter or in your hand and you’ll feel it getting soft quickly.
  2. Put cocoa powder on your hands and the surface you’re rolling the modeling chocolate on; it’ll keep the chocolate from sticking to you or the surface.
  3. Keep all the ingredients for the mousse cold at all times (except for the chocolate.)

Pin for Triple Chocolate Mousse Cups


4.88 from 8 votes
modeling chocolate roses
Triple Chocolate Mousse Cups

Dark chocolate cups filled with dark chocolate mousse topped with dark chocolate flowers

Servings: 8 cups
Chocolate Cups
  • 7 oz dark chocolate (chips or chopped)
  • 8 cupcake liners
Dark Chocolate Mousse
  • 2.5 oz dark chocolate (chips or chopped)
  • 7 oz heavy whipping cream
  • 1.5 egg whites
  • 1/2 cup granulated sugar
Make Chocolate Cups
  1. Melt chocolate in a double boiler

Using a spoon, spoona thick layer of chocolate on the bottom of a cupcake liner, and then rotate while "painting" chocolate onto sides
  1. Repeat for next 7 cupcake liners

  2. Let cool upside down on parchment paper

  3. Once the chocolate has hardened, carefully peel off liners. Keep cool until you're ready to fill with mousse.

Make Chocolate Mousse
  1. Melt chocolate in a double boiler

  2. Set chocolate aside to cool slightly

  3. Whip egg whites to soft peaks

  4. Slowly add in sugar and continue whipping until egg whites form stiff peaks

  5. Fold egg whites into chocolate

  6. Whip whipping cream until it forms soft peaks

  7. Fold whipped cream into egg white and chocolate mixture

  8. Cool for at least 1 hour

Assemble Cups
  1. Make your chocolate roses (see above for instructions)

  2. Spoon desired amount of mousse into chocolate cups

  3. Place rose(s) on top

  4. Chill before serving


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