Category Archives: Holidays-Celebrations

The Chocolodka Goddesses, Coco Éclair and Duchess of Durham,
offer recipes for dishes and potables that incorporate
Chocolodka, all developed and tested under the auspices of the
Chocolodka Foundation Culinary Laboratory.

All posted recipes can be found at Recipes Employing Chocolodka
The creation of Chocolodka itself is explained at Chocolodka

Chocolodka Raspberry Valentine’s Cake
Contributed by Coco Éclair

I made this cake for DrH and the Duchess in celebration of their engagement last August, and what with their living thousands of miles away, well, I ate it for them too!

Of course, it also makes a delightful Valentine’s treat if what you happen to crave is an ooey-gooey good, scrumpdillyicious, Chocolodka-laced experience.

Cake

Ingredients

• 3 large eggs
• 1 large egg white
• 1 cup granulated white sugar, divided
• 2/3 cup all purpose flour
• 1/3 cup plus 1 tablespoon unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup canola oil
• 1/3 cup water
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cream of tartar

Directions

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).
2. Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the extra egg white and then cover both bowls with plastic wrap. Bring them to room temperature (about 30 minutes) before using.
3. Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. In a liquid measuring cup, whisk together the oil, water, and vanilla extract.
5. In your electric mixer beat the egg yolks for a minute or two on high speed. Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined. Gradually add the flour mixture and beat until well incorporated.
6. In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
7. Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack.

Chocolodka-raspberry Whipped Cream

Ingredients

• 1 cup heavy whipping cream
• 1/4 teaspoon pure vanilla extract
• 2 tablespoons confectioners’ sugar
• 2 tablespoons Chocolodka
• 2 cups fresh raspberries

Directions

1. Chill whipping cream, beaters, and mixing bowl in fridge for at least 30 minutes.
2. In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and Chocolodka, Beat until stiff peaks form.
3. Mush raspberries in a separate bowl, then fold into the whipped cream mixture.

Assembly

1. Once the cake has cooled completely, place on a flat surface and, using a serrated knife, cut the cake, horizontally, into two layers.
2. Turn over the top layer of the cake (so top of the cake becomes the bottom) and spread with the whipped cream mixture.

Ganache

Ingredients

• 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
• 3/4 cup heavy whipping cream
• 2 tablespoons (28 grams) unsalted butter
• 1 tablespoon Chocolodka

Directions

1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.
3. Gently stir with a whisk until smooth.
4. Add the Chocolodka.

To Cover Cake with Ganache

1. Put the cake on a wire rack that is placed over a baking sheet.
2. This way if the ganache drips, it will end up on the baking sheet.
3. Pour the ganache onto the center of the cake, and with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating. If there are any bare spots on the side of the cake, cover with ganache that has dripped onto the baking sheet.
4. Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. This cake can be made a day or two before serving.

Garnish

Ingredients

• Fresh raspberries

Directions

1. Decorate with raspberries.

The Chocolodka Goddesses, Coco Éclair and Duchess of Durham,
offer recipes for dishes and potables that incorporate
Chocolodka, all developed and tested under the auspices of the
Chocolodka Foundation Culinary Laboratory.

All posted recipes can be found at Recipes Employing Chocolodka
The creation of Chocolodka itself is explained at Chocolodka

Chocolodka Valentine Cupcakes 
Contributed by Duchess of Durham

Spice up your Valentine Day by preparing this special Chocolodka treat.  For those with no time to bake a fancy goods from scratch, yet crave a Chocolodka-laced experience you could ask for nothing better.

Cupcakes

Ingredients

• 1 box chocolate cake mix (without pudding – I use Duncan Hines Decadent Triple Chocolate)
• 1 box (3.75-ounce) instant chocolate pudding mix (I use fat free)
• 2 cups sour cream
• 4 eggs
• 3/4 cup vegetable oil
• 1/3 cup Chocolodka
• 1 (6-ounce) package dark chocolate chips

Directions

1. Put everything in the bowl except for the chocolate chips.
2. Mix for a few minutes until well combined.
3. Fold in the Chocolate Chips.
4. Pour batter into a greased Bundt pan.
5. Bake at 350 for 25 minutes. Cool 10 minutes

Chocolodka Whip Cream

Plan A

Ingredients

• 2 cups heavy cream
• 1/4 cup confectioner’s sugar
• 1-2 tablespoon Chocolodka

Directions

1. In a large bowl whip the cream and sugar with an electric beater until thick.
2. Beat in the Chocolodka and continue to beat until soft peaks form.

Yield: 3 cups

Plan B (my personal preference)

Ingredients

• Fat Free Cool Whip – 8 oz. container
• 2 -3 Tablespoons Chocolodka

Directions

1.  Add Chocolodka to Cool Whip stir.

Buttercream Frosting

Ingredients

• 3 cups confectioners’ sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Directions

1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Final Assembly

Primary Directions

1. Take baked cupcakes and cut a hole in the center (do not cut all the way through).
2. Fill with Chocolodka Whip Cream and frost with Buttercream Frosting.
3. Decorate with Valentine Heart candy.

Alternative Directions

1. Make cake as directed above.
2. Put in greased Bundt pan and bake for 35 minutes.
3. When cool, cut and top with Chocolodka Whip Cream and serve.