ganache

Ghirardelli Chocolate Espresso Tarts

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

We’re coming out of that time of year when people go nuts for all the cozy fall flavors: pumpkin, apple, maple, pecan, and more. Don’t get me wrong- I love a traditional Thanksgiving dessert as much as the average bird, but you know what’s always in season? CHOCOLATE. That single ingredient has gotten me through more breakups, celebrations, hard days, and more, and today, chocolate is the ingredient that will shine in our newest recipe: Ghirardelli Chocolate espresso tarts. Let me tell you all about them.

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

These chocolate espresso tarts are not for the faint of heart. These rich treats are for the chocolate lovers who aren’t afraid of a little indulgence and want to celebrate the coming weeks with a dessert special enough for the occasion. Here, a simple press-in cocoa and espresso powder-scented shortbread crust is baked in individual tart forms and filled with a silky semisweet chocolate ganache. Each serving is finished with a dollop of espresso whipped cream which complements each chocolatey bite both with flavor and texture. Here’s how to make them.

Espresso Chocolate Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

How to Make Them:

First, we start with the crust. Flour, sugar, cocoa powder, and espresso come together with a pool of melted butter. The crumbly aftermath gets pressed into the bottoms of 5 individual fluted tart pans and baked in a preheated oven. In the meantime, we can make the ganache. The Chocolate Chips combine with whipping cream and unsalted butter to make a ganache that sets up as it cools . Finally, we top each with espresso-scented cream and any extra crumbles of the chocolate crust you may have on hand. Voila!

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

The holidays may look different this year, but we can make them sweeter with celebratory treats like these. Many thanks to Ghiradelli for sponsoring this #GhirardelliBaking post; check out their site and your local stores for both their bittersweet and semi-sweet baking chip options that make our efforts in the kitchen rewarding and delicious. Happy Baking!

Espresso Chocolate Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

If you like these Chocolate espresso tarts tarts you should try:

Double Chocolate Ganache Tart
Homemade Chocolate Truffles
Chocolate Caramel Pecan Tarts
Brownie Petit Fours
White Chocolate Ganache Shortbread

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com
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Ghirardelli Chocolate Espresso Tarts

These chocolate espresso tarts have an espresso and cocoa powder shortbread crust and are filled with a buttery semisweet chocolate ganache. Each one is topped with a dollop of espresso whipped cream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 180
  • Yield: 5 Tarts
  • Category: Dessert

Ingredients

For the crust:

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • ¾ cup Ghirardelli cocoa powder
  • 1 teaspoon espresso powder
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, melted

For the filling:

  • 2 cups Ghiradelli Semi-Sweet Chocolate Chips
  • 1 cup heavy whipping cream
  • ¼ cup unsalted butter
  • Pinch of salt

For the espresso whipped cream:

  • 1 cup heavy whipping cream
  • 2 teaspoons espresso powder
  • 1/4 cup powdered sugar

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa powder, espresso powder, and salt to combine. Add the melted butter and stir with a spatula to just barely combine into large moist clumps. Pat the mixture between 5- 4” fluted tart pans with removable bottoms. Gently press up the sides first and then pat the remaining crust into the bottom. Bake in the preheated oven for 10 or until the crust is set. Set aside to cool while you prepare the filling and whipped cream. 

To prepare the filling:

  1. Place the chocolate chips in a large heat-safe bowl. Gently heat the cream in the microwave or over a stovetop until barely bubbling. Pour over the chocolate chips and cover the bowl with a piece of plastic wrap. Allow to sit for 5 minutes and then use a whisk to stir to combine. Add the butter and salt and stir or beat to combine. Divide the mixture between the prepared tart pans and allow to set up at room temperature. When ready to serve, spoon on dollops of espresso whipped cream and enjoy! 
  2. To prepare the whipped cream: Dissolve he espresso powder in the whipping cream in a large bowl. Whip at medium speed until soft peaks form. Add the powdered sugar and continue whipping until fluffy to your liking.

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White Chocolate Ganache Shortbread

White Chocolate Ganache Shortbread by Wood and Spoon blog. These are soft and tender shortbread squares with a strawberry white chocolate ganache on top. The crust is scented with lemon zest and the topping is made with fresh strawberry puree. Learn more how to make this recipe your own with citrus zest lime zest, blueberries, raspberries and more on thewoodandspoon.com

I’ve finally arrived. After years of baking with little kids nipping at my heels, swiping rogue chocolate chips and crumbles of dough from the counter in front of me, my children actually love to bake. This feels an awful lot like arriving. Over the weekend, I asked my daughter what she wanted to do over the next few days: swim? Color? Read books or play outside? She picked baking, and when my heart quit exploding, we posted ourselves by the oven and made all sorts of yummy stuff to enjoy. She was particularly in love with today’s recipe for white chocolate ganache shortbread. The pink hue was a major selling point, but she stuck around for the crumbly “bread,” AKA, the shortbread. She loved it and I think you will too!

White Chocolate Ganache Shortbread by Wood and Spoon blog. These are soft and tender shortbread squares with a strawberry white chocolate ganache on top. The crust is scented with lemon zest and the topping is made with fresh strawberry puree. Learn more how to make this recipe your own with citrus zest lime zest, blueberries, raspberries and more on thewoodandspoon.com
White Chocolate Ganache Shortbread by Wood and Spoon blog. These are soft and tender shortbread squares with a strawberry white chocolate ganache on top. The crust is scented with lemon zest and the topping is made with fresh strawberry puree. Learn more how to make this recipe your own with citrus zest lime zest, blueberries, raspberries and more on thewoodandspoon.com

White Chocolate Ganache Shortbread

This white chocolate ganache shortbread is a simple press-in crust that is scented with lemon zest. Confectioner’s sugar, flour, and cornstarch (for tenderness!) are added in too, but the butter is the star. I recommend using a high-quality butter, because the flavor really does shine. The crust gets baked in a square pan until barely browning.

In the meantime, you can start on the ganache. A smidge of cream and fresh strawberries are mashed on the stove until thin and juicy. Once bubbles begin to form around the rim of the pan, remove the mixture from the heat and strain the liquid into a bowl of white chocolate chips. Stir stir stir, until the white chocolate has melted and the mixture is smooth with no clumps throughout. Pour the mixture over the cooled shortbread and allow the ganache to set up in the fridge until firm. This ganache won’t ever harden completely, and in fact, white chocolate ganache tends to stay a bit chewy/softened. The only thing that means for you is that you’ll want to avoid leaving these in the hot sun- they’re really best served barely cooled.

White Chocolate Ganache Shortbread by Wood and Spoon blog. These are soft and tender shortbread squares with a strawberry white chocolate ganache on top. The crust is scented with lemon zest and the topping is made with fresh strawberry puree. Learn more how to make this recipe your own with citrus zest lime zest, blueberries, raspberries and more on thewoodandspoon.com

I hope you give this white chocolate ganache shortbread a try in the coming weeks before those beautiful strawberries disappear for good! You can also try them using raspberries! Blackberries! The world is your oyster. Happy Tuesday to you guys and have a great week!

If you like this white chocolate ganache shortbread you should try:

White Chocolate Raspberry Ganache Tarts
Double Chocolate Ganache Tarts
Caramel Ganache Brownies
Strawberry Rhubarb Bars
Mini Strawberry Galettes

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White Chocolate Ganache Shortbread

These white chocolate ganache shortbread bars feature a buttery lemon shortbread crust and a strawberry white chocolate ganache on top. It’s a perfect mini dessert bite!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 120
  • Yield: 36
  • Category: Dessert

Ingredients

For the crust:

  • 1 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ½ cup confectioner’s sugar
  • 13/4 cups all-purpose flour
  • ½ cup cornstarch
  • Pinch of salt

For the filling:

  • Scant 2 cups (300 gm) white chocolate chips
  • 1 cup (140 gm) fresh or frozen and thawed strawberries, chopped
  • 3 tablespoons heavy cream

Instructions

To prepare the crusts:

  1. Preheat the oven to 325 degrees and line an 8” or 9” square pan with aluminum foil extending up the sides of the pan. Cream the butter in a medium-sized mixing bowl until smooth, about 1-2 minutes. Add the vanilla, lemon zest, and confectioner’s sugar and stir on low until combined. Stir the flour, cornstarch, and salt until combined. Pat the mixture into a flat layer in the bottom of the pan (using wet fingers, if needed) and use a fork to poke a few holes into the bottom. Bake in the preheated oven about 30 minutes or until the shortbread has barely begun to start browning on the top. Set aside to cool while you prep your ganache.

To prepare the filling:

  1. Pour the white chocolate chips in a microwave and heat-safe bowl. Combine the strawberries and heavy cream in a heavy bottomed pan over medium-low heat. Use a potato masher to crush the strawberries and release their juices as your slowly heat the mixture. Once mashed and the mixture has barely begun to bubble, remove from heat and use a fine mesh sieve to strain the mixture into the bowl of the white chocolate chips. Use a rubber spatula to smoosh any remaining juice or cream into the bowl but keep the strawberries seeds out (unless you’re into that kind of thing!) Use a whisk to stir the mixture and melt the white chocolate chips. If they don’t melt down completely, put the bowl into the microwave for 10 second increments to melt. Keep stirring and microwaving until all of the chocolate has melted. Pour the mixture into the pan and place in the fridge to allow to set up until completely firm. Some bubbles may pop up in the first few minutes and you can use a toothpick to pop those if you want. Once set, use a sharp chef’s knife to cut out small squares and enjoy!

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White Chocolate Raspberry Tarts

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

Learning new stuff as an adult is hard, right? As a kid, we pop off our training wheels or picked up a new instrument like it was no problem, with no hesitation at all. My kids race up and down stairs and climb on jungle gyms with no fear because it simply doesn’t exist for them. But us adults? Man, that stuff is for the birds.

This past week we traveled to Vail, Colorado for a few days of skiing with friends and our 6-year old, Aimee. This was my third time skiing in my life, and it never seems to get any easier. Physically, my body is okay with it, but mentally, I’m a train wreck. By the amount of fear in my eyes, you’d guess I was on a double black diamond with zero visibility, but in reality, I’m going 0.7 MPH on a slope that is basically flat. The anxiety is totally irrational, I know, but there’s no denying it’s there.

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

At the same token, I’ve also taken up piano. Although I took lessons briefly as a middle schooler, 20 years away from the keys have faded most of whatever skill I acquired in that little time. Even so, I’m loving the chance to experiment and dabble in something that feels new. It’s challenging, no doubt, but the whole process also instills a sense of pride. Like, hey! Check out this old dog learning new tricks! We as humans aren’t wired to just sit back and play it safe, even though that’s what we usually end up doing.

We as humans aren’t wired to just sit back and play it safe, even though that’s what we usually end up doing.”

While it’s okay to stay in your wheelhouse and plug away at whatever your gifting is, it’s also incredibly fulfilling to step out of our comfort zones and into something new. When you succeed, even if it’s just skiing the beginner hill or playing something silly like “Chopsticks,” it changes something. You’re bolstered with a confidence to do more, press in, or risk it with something new. Do you know what I mean? Skiing is probably not for me, but I’m proud to say that trying new stuff isn’t just for kids. It’s for me and you too.

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

White Chocolate Raspberry Tarts

These white chocolate raspberry tarts are a new-t0-me sort of thing. I’m no stranger to ganache (remember my tutorial from a couple of years ago?) , but I’ve never made fruit-flavored ganache. The slightest bit of fresh raspberry juice makes these white chocolate raspberry tarts the prettiest shade of pink, and I think they may be the perfect treats for any of your upcoming Valentine’s Day events. Would you judge me if I told you that I added the raspberries 100% for that aesthetic pink? (Spoiler Alert: I totally did.)

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

Making the Tarts

To make them, we start with a simple press-in crust. Butter, powdered sugar, vanilla, and flour come to together in a crumbly, shortbread-esque crust that gets pressed into the bottoms of 6 teeny tart pans. I like the ones with the removable bottoms so that they all pop out nicely. After baking, the white chocolate raspberry tarts are filled with the ganache. Fresh raspberries are pressed of their juice and warmed on the stove with some heavy cream. The warm mixture gets sent through a sieve to remove any seeds and combined with the white chocolate. Once combined, the mixture is pale pink, smooth, and ready to pour into the prepared tart shells.

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

Once the ganache has set up, the white choclate raspberry tarts are ready for serving! You can decorate them with whipped cream, fresh berries, or even extra chocolate and dried roses like I did here. After all, what’s more romantic for Valentine’s Day than chocolate and roses? Give these little tarts a try and let me know what you think! Happy Valentine’s Day, y’all, and happy baking!

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

If you like these white chocolate raspberry tarts you should try:

Double Chocolate Ganache Tart
Blood Orange Swirl Cheesecake Tarts
Raspberry Streusel Cake
Berry Rhubarb Tart

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White Chocolate Raspberry Tarts

These white chocolate raspberry tarts have a fruit ganache filling and a soft shortbread crust. Plus they’re pink- so cute!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 120
  • Yield: 6
  • Category: Dessert

Ingredients

For the crust:

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 11/2 cups (180 gm) confectioner’s sugar
  • 11/2 cups (210 gm) all-purpose flour

For the filling:

  • Scant 2 cups (300 gm) white chocolate chips
  • 1 cup (140 gm) fresh or frozen and thawed raspberries
  • 1/2 cup (120 mL) heavy whipping cream

For decoration:

  • Fresh raspberries
  • Grated white chocolate
  • Lemon zest
  • Whipped cream
  • Whatever sounds delicious!

Instructions

To prepare the crusts:

  1. Preheat the oven to 350 degrees. Cream the butter in a medium-sized mixing bowl until smooth. Add the vanilla and confectioner’s sugar and stir on low until combined. Stir the flour in on low until a crumbly mixture forms. When you press it between your fingers it should pack like wet sand. Divide the mixture between the 6- 4” tart pans with removable bottoms (I used about ½ cup in each pan) and press into the sides and bottom of the pan in an even layer. I find it’s easiest to press into the sides first and then smooth the remaining dough into the bottom. Place the tart pans on a rimmed baking sheet and place in the oven to pan until firm, about 13-15 minutes. Remove from oven to cool completely.

To prepare the filling:

  1. Pour the white chocolate chips in a microwave and heat-safe bowl. Combine the raspberries and heavy cream in a heavy bottomed pan over medium-low heat. Use a potato masher to crush the raspberries and release their juices as your slowly heat the mixture. Once mashed and the mixture has barely began to bubble, remove from heat and use a fine mesh sieve to strain the mixture into the bowl of the white chocolate chips. Use a rubber spatula to smoosh any remaining juice or cream into the bowl but keep the raspberry seeds out (unless you’re into that kind of thing!) Use a whisk to stir the mixture and melt the white chocolate chips. If they don’t melt down completely, put the bowl into the microwave for 10 second increments to melt. Keep stirring and microwaving until all of the chocolate has melted. Divide the mixture into each cooled tart shell and allow to set up until completely firm. I like to do this at room temperature as opposed to the fridge. Some bubbles may pop up in the first few minutes and you can use a toothpick to pop those if you want. Once the tarts have set up you can place in the fridge to chill (if you want) or just go ahead and garnish and serve! 

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Brownie Petit Fours

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Do you ever find yourself in the muck of life? Like you’re covered up in junk that you desperately just need to shake off and get free from? Maybe you’re wanting a clean slate or reset from the routine of heaviness and difficulty that you you find yourself in? Well, count me as a member in your crew because I’ve been there, and I think someone out there needs some encouragement and a little self-love in the form of these brownie petit fours.

I’m not sure this blog is the place to dive deep into difficult circumstances. Everyone’s story is unique, and your issues and the solutions for those issues are entirely different from mine. Call it hormones, call it a funk, or blame it all on spiritual oppression, but I’ve 100% been there recently, so I do feel it’s worth mentioning. In recent weeks, I wasn’t really feeling myself, my story, or the seat I had at the table, and it was just kinda… sad. You know what I’m talking about, right? We’re all there sometimes.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Thank God for friends who call it like it is and encourage us to get to where we need to be.

We’re typically no stronger than the backs of the crew we lean on when things feel hard. I’m thankful to have some of the most supportive and wise women this world has to offer on speed dial. Now, a month or so out from whatever that funk was, I’m working on learning to really love myself and take better care of all my parts.

Lately, an extra-long walk or some form of exercise has felt like loving myself. A glass of wine (without a side of guilt!) or a few more minutes in the shower feels like loving myself. Even just shushing all the self-doubt  and criticism long enough to really appreciate the person I am, the person I was created to be, feels like a step in the right direction. Like, “Hi! I’m Kate Wood, and I’m not a complete disaster. I’m fearfully and wonderfully made! I have really good things to offer the world!”

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Brownie Petit Fours

I don’t know who out there needs to know that they’re awesome, but here it is: You Are Great. You’re deserving of any reset or fresh start you might feel like you need. Lean on the people who love you well. Get comfortable with loving yourself. Self-love will look differently for you than it does for me, but I’d encourage you to take time to truly appreciate yourself. And if you’re here on this site, I have a feeling that self-love might include indulging  in these brownie petit fours. Just maybe.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

These brownie petit fours aren’t entirely practical. Practical is a 9″x13″ pan filled with a baked box mix of brownies. Practical is eating them one by one from the pan until it’s gone. These brownie petit fours are not practical- they’re EXTRA. They’re cute and fancy and feel like the type of food reserved for special occasions, and guess what: YOU ARE DESERVING OF SUCH THINGS.  So today we’re making them. Let me give you the details.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

Making the Petit Fours

To start, I’ve taken the super-rich, ultra-fudgy brownie base from my brownie ice cream sandwiches, and we bake them in the oven until baked through and chewy. Allow the brownies to cool completely and then pop them in the freezer while you make your ganache. Here’s where things get fancy: with the same brownies and ganache you can make two different types of brownie petit fours. The first option is a tiny bite-sized round of brownie with a drippy ganache glaze poured on top. The ganache firms up and forms a soft chocolate coating around the outside- YUM. Option number two is a slightly larger, double-stacked brownie with thick ganache piped on each layer. The result is a fancy tiered treat best shared with another person or eaten proudly by oneself. Either way, these brownie petit fours are altogether fab and worthwhile. You should totally make them.

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

I hope today wasn’t TMI. I know you guys come here for breads and cookies and cakes (not my own personal sob stories!), but I also feel like someone out there needs a hug and a little encouragement. Regardless, I hope you love yourself (or someone else!) by making these little brownie petit fours. Happy baking and have a great weekend!

Brownie Petit Fours by Wood and Spoon blog. These are tiny bite sized brownies filled with a rich salted chocolate ganache filling. You can prepare these two ways: either stacked in fancy tiered dessert form or in a single bite of ganache coated brownie. Read more about how to make ganache and these fancy treats on thewoodandspoon.com by Kate Wood holiday entertaining cocktail desserts

If you like these brownie petit fours you should try:

Brownie Ice Cream Sandwiches

Brookies (Brownie Cookie Bars)

Peppermint Bark Brownies

Pretzel Shortbread Peanut Butter Brownies

Mint Brownie Ice Cream Cake

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Brownie Petit Fours

Make brownie petit fours with chocolate ganache in two ways!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: Depends on Size of Brownies
  • Category: Brownies

Ingredients

For the brownies:

  • 4 ounces (about ¾ cup of chips) semisweet chocolate, chopped
  • ¾ cup (12 T or 165 gm) unsalted butter
  • ¾ cup (150 gm) sugar
  • ½ cup (100 gm) light brown sugar
  • 3 large eggs
  • 11/2 teaspoons vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • ¾ cup (65 gm) cocoa powder
  • ¾ teaspoon salt

For the ganache:

  • 6 ounces semisweet chocolate, chopped or in morsels
  • ¾ cup (6 ounces) heavy whipping cream
  • Fleur de sel, for sprinkling

Instructions

To prepare the brownies:

  1. Preheat the oven to 350 degrees. Line one quarter sheet pan (or one 9”x13” pans) with foil that extends up the sides and grease with baking spray. Set aside.
  2. In a small saucepan over low heat, gently heat the chocolate and butter, stirring regularly, just until barely melted. Pour the mixture into a large bowl and whisk in the sugar and brown sugar. Whisk in the eggs and the vanilla extract. Scrape the sides of the bowl and then fold in the flour, cocoa powder, and salt. Spread the batter evenly in the pan and bake in the preheated oven for about 15-17 minutes or until a toothpick inserted only comes out with a few moist crumbs. Set aside to cool completely.
  3. When ready to prepare your petit fours, place the chocolate in a heat-safe bowl. Gently warm the cream in the microwave or on the stovetop until it is almost ready to begin bubbling. Pour the warm cream over the chocolate and whisk to combine until smooth. Gently heat in the microwave in 15 second increments until melted as needed.
  4. If you wish to make the tiny bite-sized chocolate-coated petit fours, use a tiny biscuit cutter or sturdy round cutter about 1 to 1-1/4” in size to trim out rounds from your cooled brownies. I prefer to freeze the brownies for about an hour prior to cutting to make the cutting easier. For larger stacked petit fours, use a 1-3/4 to 2” cutter to trim out rounds.
  5. For the tiny petit fours, place the small brownies on a cookie sheet set over a large bowl and spoon the warm liquid ganache over top. Use a fork to transfer the covered petit fours onto a baking sheet lined with wax or parchment paper. Allow to set up slightly before sprinkling with a bit of fleur de sel.
  6. For the large stacked petit fours, allow the ganache to set up slightly either on the counter or in the fridge until it turns into a slightly thickened but still pipeable fudgy consistency. Place the mixture into a piping bag fitted with a round tip and squeeze dollops into the center of each brownie round. Top one brownie with another and sprinkle the tops of each stack with sea salt, sprinkles, or whatever! Enjoy at room temperature!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Double Chocolate Ganache Tart

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

At any given moment, if you open our fridge or freezer, there’s bound to be a few hidden gems. Tucked in the farthest corner, say, behind a jar of pickles and last nights leftovers, you’re likely to find a secret plate of dessert that no one knows about… except for me. If you, like me, live with a bunch of hungry little people, you know the importance of staking a claim on the good stuff while you have a chance, so today I’m going to share the recipe for this double chocolate ganache tart, a dessert that I stuck a flag in and called my own.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

When you’re raising toddlers, it seems as if they exist on the grass that they perceive to be not so green. Example: Aimee wants the toy George is playing with, and George wants to sit in Aimee’s chair. If George orders chicken, he wants Daddy’s sandwich. If Aimee asks for grapes she will eat Mommy’s cheese. It’s a never-ending back and forth of one-upping and musical chairs, and frankly, it’s exhausting.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

Listen. There are very few things that I can claim as mine. My time, my car, my body, and basically anything else that one would think they could manage on their own is up for grabs when kids are involved. So when I make something like this double chocolate ganache tart, you better believe I’m hiding it. I’m wrapping it in foil and hiding it behind scary leftovers. I’m labeling it as something terrifying like “vegan meatball mash” or “overcooked broccoli,” and when I’m certain the children have fallen asleep, I sneak to the fridge. Gingerly, as quiet as I can be, I unwrap it, take a few bites, and return it to the fridge before anyone knows I’m even in the kitchen. Stealth is of the utmost importance when food is involved, and this tactic is especially important when hosting guests like a mother in law, cousins, or a sweet-toothed sister. You gotta James Bond to and from the fridge if you want that dessert all to yourself.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

Double Chocolate Ganache Tart

So why is this double chocolate ganache tart so special? For one, it’s got the sweet and salty flavor vibe that you know is my jam. The crust here is a pretzel and brown sugar combo held together by loads of shimmery liquid gold (aka BUTTER). The crust bakes until it tastes like a caramelized crunch. The filling is rich with two layers of ganache, one white and one bittersweet, layered on top of one another in a balance of flavor that is almost too perfect to describe. I’m always one for a rich chocolate tart, but here, with the addition of the white chocolate, the flavor isn’t overwhelmingly bitter and it makes for a dessert that keeps you coming back for bite after bite.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

This double chocolate ganache tart is being brought to you today by my friends at Kerrygold! If a dessert calls for butter, I always depend on Kerrygold to up the flavor and quality. Here, butter holds together our deliciously salted crust. It also plays a role in smoothing out the ganache so that it totally melts in your mouth. Butter makes everything better, but especially the secret treats you sneak for yourself. You’ve earned quality butter, so definitely depend on it for this double chocolate ganache tart.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

If you have a chance, I hope you’ll make this double chocolate ganache tart this week! In the meantime, I’m going to be developing my idea for a branded tupperware that is labeled “last week’s meatloaf.” You know, something to keep the wandering paws away. Don’t you think that would sell? Have a great week and pop by again later this week for a second recipe. Happy baking!

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

If you like this double chocolate ganache tart you should try:

Chocolate Caramel Pecan Tarts

Brown Sugar Buttermilk Tart

Pretzel Millionaire Bars

Strawberry Pretzel Tart

Cookie Butter Pretzel Mousse

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Double Chocolate Ganache Tart

This double chocolate ganache tart features two layers of ganache and a sweet and salty pretzel crust.

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 120
  • Yield: 9
  • Category: Dessert

Ingredients

For the crust:

  • 5 ounces of pretzels
  • 1/4 cup (55 gm) brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup /1 stick (115 gm) of unsalted butter, melted

For the white chocolate ganache:

  • 1/2 cup (120 gm) heavy whipping cream
  • 6 ounces white chocolate, chopped
  • 1 tablespoon unsalted butter

For the dark chocolate ganache:

  • 1/2 cup (120 gm) heavy whipping cream
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions

To prepare the crust

  1. Preheat the oven to 350 degrees.
  2. In a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are crumbs. Add the melted butter and pulse to combine. Alternatively, you can crush the pretzel and stir the other ingredients in to combine.
  3. Pat out the crumbs into the bottom and sides of a 10″ tart pan. Bake in the oven for 8-10 minutes until set. Set aside to cool while you prepare your ganache.

To prepare the filling:

  1. Pour the white chocolate into a medium-sized mixing bowl. Gently heat the heavy whipping cream for the white chocolate ganache on the stove over medium-low heat. Once the cream around the edges of the pan start barely bubbling (don’t overheat it!), remove the pan from the stove and pour over the white chocolate. Whisk until smooth. Add the butter and whisk to incorporate. Pour the white chocolate ganache into the bottom of the pretzel crust and spread to smooth. Put the pan into the freezer or fridge to set up quickly while you prep your dark chocolate ganache.
  2. To prepare the dark chocolate ganache, repeat the process as used for the white chocolate ganache. When the white chocolate ganache is fairly set, pour the dark chocolate ganache on top and spread the smooth. Allow the tart to rest until the ganache is set. Garnish with fleur de sel and either fruit or additional pretzels. Enjoy!

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Mocha Macarons

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

I’ve always thought there was something magical about macarons. The dainty French cookies that line bakery cases like colorful little soldiers have always felt fancy, like a special treat reserved for posh ladies with tiny dogs and big sunglasses. Maybe I’m right, maybe I’m delusional, or maybe my inner Francophile is getting away from itself, but either way, I absolutely adore macarons. These mocha macarons are no exception.

I went to France as a junior in college. With stars in my eyes and a mini French dictionary in my pocket, I roamed the streets in terribly uncomfortable shoes (because fashion, duh) doing my best to look like I belonged. Although I’ve heard many people say that they didn’t enjoy their time in France, I found the place to be entirely alluring: the scent of warm butter and pastry wafting out of patisserie doorways; music and the twinkling of wine glasses on cozy bistro street fronts; the elegant faces of countless humans that dripped in an air of effortless cool. The France I discovered that January won my affection immediately, and I have yet to experience a country that has met me with half as much mystery and intrigue.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

“I didn’t meet a pastry in France that I didn’t love, but none charmed me quite like the macaron.”

Of course I was completely captivated by the cuisine. With my mother and Nana, I visited a number of cafes and restaurants. There wasn’t a creperie, boulangerie, or patisserie that I didn’t attempt to nibble my way through. I inhaled clouds of powdered sugar from shatteringly crispy croissants and licked the warm puddles of Nutella that dripped out of folded crepes and onto my fingers. We taste-tested brioche and palmiers and eclairs and caneles, each bite more sumptuous than the last.

I didn’t meet a pastry in France that I didn’t love, but none charmed me quite like the macaron. At that time, in 2008, mini food was all the rage. Tiny cupcakes, bite-sized burgers, and shot glasses of bisque were everywhere; macarons fit right into that profile. The colorful cookies with surprising flavors and creamy insides seemed to go hand in hand with the meticulous French cuisine that I was discovering, and I couldn’t wait to gobble them up.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

Once home, I eventually garnered the bravery to attempt macarons on my own, and over the years there have been many batches of macarons, some successful and some not. More recently, after extensive help from Tessa, I was able to nail down a practice that worked best for me, and since then I’ve let my imagination go wild. Nutella raspberry macarons? Cake batter flavored? Toffee peanut? Mint truffle? The possibilities are endless.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

Mocha Macarons

These mocha macarons capture my first time in Paris. Each cookie is petite and precise, and the flavors of espresso and rich chocolate feel like ones best enjoyed in the city of light. I’m sharing today’s recipe with help from my friends at Nestlé Toll House who are debuting the Artisan Collection- luxurious premium baking chips made with single-origin chocolate from Ghana. Deluxe treats like macarons deserve equally special ingredients, and Nestlé ‘s new chocolate fits the bill. Here’s the lowdown on these mocha macarons:

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

The macaron shells are airy cookies made with whipped egg whites, sifted almond flour, and confectioner’s sugar. I’ve added a touch of espresso powder to the dry ingredients to create a cookie shell that is lightly flavored and speckled with the granules. To double down on the coffee flavor, I added a bit of that same espresso powder to the ganache filling that was prepared using Artisan Collection Extra Semi-Sweet chocolate baking chips by Nestlé Toll House. The sweet chocolate offsets the bitterness in the espresso, and, when combined with warm cream, makes a thick ganache that is fudgy at room temperature. The cookies are simultaneously light and rich, and I found myself eating more than my fair share the first time around because they were just that tempting.

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

I highly recommend you give these mocha macarons and Artisan Collection a try for your next baking adventure. They also offer an Extra Dark variety that has 61% cacao. I tested this chocolate in shortbread cookies, and they were phenomenal. Both options can be used for these mocha macarons, and you won’t be disappointed. I’ll be sharing an additional recipe later this week, so stay tuned. In the meantime, happy baking!

Mocha Macarons by Wood and spoon. Theres are coffee espresso flavored French macaron shells filled with a rich semisweet chocolate ganache scented with coffee! Learn how to make these elegant delicate fancy cookies on thewoodandspoon.com by Kate Wood

If you like these mocha macarons you should check out:

Strawberry Shortcake Macarons

Mocha Cookies 

Hazelnut Mocha Cream Pie

Mocha Brownie Fudge Ice Cream

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Mocha Macarons

These mocha macarons feature an espresso-scented shell and an espresso ganache filling!

  • Author: Kate Wood, Adapted from Tessa Huff
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 26
  • Category: cookies

Ingredients

For the macaron shells:

  • 11/2 cups (144 gm) almond flour
  • 11/3 cups (145 gm) powdered sugar
  • 2 teaspoons espresso granules
  • 120 gm room temperature egg whites (from about 34 large eggs)
  • ½ cup plus 1 tablespoon (120 gm) sugar

For the espresso ganache:

  • 5 ounces extra semi-sweet chocolate, finely chopped or in morsels (I recommend the Artisan Collection by NESTLÉ TOLL HOUSE® Extra Semi-Sweet variety)
  • 1 teaspoon espresso granules
  • ½ cup heavy whipping cream
  • Additional chocolate, if desired

Instructions

To prepare the macarons:

  1. Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
  2. In a food processor, combine the almond flour, confectioner’s sugar, and espresso granules and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
  3. In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the room temperature egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
  4. Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
  5. Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. I prefer to use a stencil to ensure the macarons are the same size. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
  6. Preheat the oven to 325 degrees with a rack in the center position.
  7. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
  8. Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare and use the filling:

  1. Place the chocolate in a medium heat-safe bowl. Warm the cream on the stove or in the microwave until just barely steaming or about to bubble.
  2. Pour the cream into the chocolate and add the espresso granules. Whisk until the chocolate is smooth and feel free to microwave in 15 second increments until the chocolate has melted.
  3. Allow the mixture to set up slightly, either on the counter or in the fridge while stirring often, until it is a slightly thickened fudgy consistency that will move through a piping bag.
  4. Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
  5. Top with an additional macaron shell and allow to set up. In the meantime, feel free to gently warm and melt a small about (about 1/3 cup) of chocolate and drizzle or piping decorative stripes on top of the sandwich cookies. Enjoy!

Notes

  • Using a macaron stencil is helpful in making sure your macaron shells are uniform in size.
  • Instant coffee granules can be used in a pinch.

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Chocolate Caramel Pecan Tarts

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Greetings to you all from baby land! We’re two weeks in with our new little guy, and I’m thrilled (read: shocked! amazed! perplexed!) to tell you that we’re actually doing so well. I’m not sure what I anticipated this time to be like, but we’ve had such an outpouring of love and support that this transition has been mind-blowingly sweet.

Here in the South, people go all out when you have a baby. There’s gifts and baby snuggling and offers to babysit the bigger kids, of course, but hands down my very favorite perk (outside of the baby itself, duh) is all of the food people bring you. Casseroles, baked goods, snacky treats, and booze show up at your door more frequently than the UPS guy on Amazon Prime delivery day. People bring you lasagnas and pot pies and tossed salads like your milk production depends on it, and this kind of generosity is one of those Southern hospitality things that I love so much. Since I’ve had fewer meals to make, I had time to create a new treat to share with you all today: chocolate caramel pecan tarts.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Chocolate Caramel Pecan Tarts

Sweet and salty is my all-time favorite, and the combination of chocolate, salted caramel, and a buttery pecan and graham cracker crust is just the ticket. Made with Diamond Nuts  pecans, these little tarts are a show-stopper and definitely qualify as one of those desserts that people will be talking about for a long time. Although they may appear to be complicated, there’s plenty of shortcuts and make-ahead options that will simplify the baking of these little treats.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Making the Tarts

To prepare them, we start by crushing graham crackers and finely chopping pecans. Sugar, salt, and melted butter are added to the crumbs and the sand-like mixture is pressed into the bottom of mini tart pans with removable bottoms. The bottomless pans make for easily removal so that your tarts look tidy and seriously professional. Bake the crusts for a few minutes at 350 degrees and get started preparing the ganache.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Equal parts dark chocolate and warm heavy cream are stirred together. A thick pourable chocolate can be layered into the bottom of the baked shells. Once the ganache has had a chance to set, the chocolate caramel pecan tarts are ready for their second layer, salted caramel sauce. You can make your sauce homemade (I prefer this recipe!) or purchase it from the store. I love homemade caramel and almost always have a jar in my fridge; if this intimidates you, just opt for the store-bought. Spoon a couple of tablespoons on top of the set ganache and allow to caramel to cool to room temperature.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Serving the Tarts

At this point, the chocolate caramel pecan tarts can rest in the fridge or even freeze. When you’re ready to serve them, bring them to a cool temp and top with a creamy dollop of whipped cream. A sprinkle of toasted pecans finishes out these chocolate caramel pecan tarts and they’re ready for serving. These little treats are a sweet and salty delight your guests will seriously enjoy.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

I’ve had the most fun working with Diamond Nuts this past year. It’s incredibly easy to support and brag on a brand you love and trust. Their partnership has been one I’ve loved sharing with you. I’ll leave some links below so that you can give their products a try in your own home. If you’re looking for a recipe to try right away, I hope you’ll give try these. The pecans are the stars of the show, and this crust is one to use in other recipes as well. If you make time to bake them for yourselves, let me know what you think in the comments below! As always, thank you for supporting brands that make Wood and Spoon possible.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

For more nutty recipes like these chocolate caramel pecan tarts you should try:

Strawberry Rhubarb Crumb Bars

Vegan Oatmeal Cookies

Sweet and Savory Rugelach

Pecan Apple Dutch Baby

Honey Cake with Figs and Whipped Cream Cheese

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Chocolate Caramel Pecan Tarts

These chocolate caramel pecan tarts are sweet and salty minis with a pecan graham cracker crust, chocolate ganache, salted caramel sauce, and whipped cream topping.

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 60
  • Yield: 4
  • Category: Dessert

Ingredients

For the crust:

  • 9 full (140 gm) graham cracker sheets, finely crushed
  • ¾ cup (90 gm) pecans, finely chopped
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 4 ounces dark chocolate, chopped
  • 1 cup (240 gm) heavy whipping cream
  • ¾ cup salted caramel sauce
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • Extra pecans for garnish

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Add the graham cracker sheets, pecans, sugar, and salt in a medium sized mixing bowl, stirring to combine. Pour in the melted butter and stir until the mixture comes together in a wet sand consistency. Pat the crumbs into the bottom and up the sides of 4-4”” tart pans and bake in the preheated oven for 8-10 minutes, or until set. Allow to cool while you prepare the filling. Note that if your crust goes into the oven warm, it could slouch while baking. You can carefully (don’t burn yourself!) press the crumbs back up the sides when done baking as needed, or just chill the crust prior to baking.

To prepare the filling:

  1. Place the chopped chocolate in a small bowl. Gently heat 1/2 cup of the cream on the stove or in the microwave until it’s about to start bubbling. Pour the cream over the chocolate and cover the bowl with plastic wrap for 5 minutes. Remove the plastic wrap and whisk to combine the two. Pour 1-1/2 heaping tablespoons into the bottom of each slightly cooled crust and place in the fridge to chill.
  2. When the ganache has firmed up, gently warm the caramel to a spreading consistency and spread 3 tablespoons into each tart, completely covering the ganache below it. Place in the fridge to set.
  3. When ready to serve, whip the remaining ½ cup cream with the sugar and vanilla until medium peaks form. Spoon large dollops on each tart and garnished with toasted chopped pecans. Enjoy!

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Milk Chocolate Chip Cake

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

We’ve got a lot to talk about today. Not only are we cruising on through #monthofchocolate with another rich treat, but we’re also partying over the 3-year anniversary of this blog! There’s no better way to celebrate life’s big stuff than with cake, so today I’ve got a milk chocolate chip cake to throw your way. You’re going to love it.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

Three Years!

To be honest, I’m not sure I expected this blog to last 3 years. When Wood & Spoon blog went live in February of 2016, I knew it was the right thing for that season of my life, but I had no idea what the future looked like. I was so covered up in fear and timidity that I forgot to have foresight for the coming years. In retrospect, not having a specific vision kinda forced me to dive into things I normally would not have. I tried some different things, experimented with new writing, baking, and photography styles, and put myself out there for jobs and opportunities that came my way because every open door seemed like it could be the right fit. The first 3 years of this site was made up of a ton of learning and mistrial, and I’m extremely thankful for that.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

As uncertain as the past was, the future is even more so. I’ve reached a point where I don’t really want to walk through every single door that opens up for me. I’d like to be able to pick and choose opportunities based on what suits my family and lifestyle as it stands each day, and I want to reach for a few really great opportunities as opposed to every tiny okay one.

Part of what I’ve learned in the past 3 years is that it’s okay to say no to some of the good things that come our way, particularly when you’re holding out for something great. Self-doubt kept me from fully embracing some of the goals and dreams that I had for some time, but 3 years of hoofing it on this site has given me a snapshot of what I’m capable of and the value that my time and energy has.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

As For the Future…

This all goes to say that I have no idea what this next year will look like. You can certainly count on more recipes, more incoherent baking banter, and more cute babies, but my hope is that you’ll see a lot of new stuff too.

I recently had a woman ask me how my website was doing, and I told her that I was enjoying it but that it was a work in progress. Her response was, “We’re all a work in progress. Surely you can be excited that you haven’t accomplished all you’re going to in your lifetime! You story isn’t over yet.” This comment made me smile all over, because I know she’s right. Every sentence and chapter of our story is significant and holds a million things that we can treasure and thrive in. It’s a gift to be a work in progress, and I’m happy to be one here.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

Milk Chocolate Chip Cake

This milk chocolate chip cake is easily a new favorite of mine. My favorite cake on this site has long been the white chocolate cake that I shared here moons ago. Now, this milk chocolate chip cake has a sneaky lead, and once I tell you all about it, I think you’ll agree. The cake in this dessert is fluffy, egg white-based layers speckled with chocolate chips. The beaten egg whites in the batter keep the layers delicate and soft, while the mini chocolate chips add flavor and texture.

Although the cake is fab, the filling is equally delicious. I used some ganache know-how to whip up a milk chocolate ganache. It stays soft and truffle-like at room temperature and adds some serious richness to this cake. This recipe yields just enough ganache to appropriately fill the cake, but even so, I couldn’t help sneaking a few nibbles.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

The star of this cake, without question, is the frosting. This is a whipped milk chocolate frosting, and it is the BOMB. It may have been the pregnancy hormones talking, but this frosting tasted seriously similar to a Wendy’s Frosty. I’m in no way disappointed. It’s creamy, mild in flavor, and perfectly sweetened, and while Frosties may have little appeal to you, I can promise that this buttercream will not disappoint. It’s awesome.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

Sizing this Cake

I decided to arrange this cake into 6” stacks, but you can whip this up in another size. Keep in mind that your baking time will differ depending on the pan you prepare it in. Bake your layers until they have started to turn golden and a cake tester inserted comes out clean. Just take care to not overtake it as white cakes tend to dry out a bit faster than cakes with egg yolks in them.

Milk Chocolate Chip Cake by wood and spoon blog. This is a fluffy white cake studded with mini chocolate chips, filled with a milk chocolate truffle ganache, and frosted with a fluffy whipped milk chocolate frosting made with whipping cream. This makes a tall party cake perfect for celebrations and great for the chocolate lovers in your life. The cake has a delicate crumb from folding in the egg whites and the rest of the cake elements are rich in flavor and texture. Give it a try for your next holiday, birthday, or party. The recipe and how-to is on thewoodandspoon.com by Kate wood.

Thank you for spending your time and ingredients on this site. The readers of these pages have made this such a rewarding experience. I have loved getting to connect with some of you all over the past few years. I look forward to loads more in year 4 and can’t wait to see where we are in February of 2020. In the meantime, give this milk chocolate chip cake a try and let me know what you think. Happy baking, friends!

If you like this milk chocolate chip cake you should check out:

Peanut Butter Chocolate Cheesecake

Chocolate Chip Bundt Cake

Chocolate Caramel Crumble Cake

Cream Cheese Chocolate Chip Biscuits

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Milk Chocolate Chip Cake

This milk chocolate chip cake is a fluffy white cake with mini chocolate chips, a milk chocolate ganache filling, and a whipped milk chocolate frosting. Creamy, decadent, and seriously delicious!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 1 Cake
  • Category: Dessert

Ingredients

For the cake:

  • ¾ cup egg whites (I use ones directly from the carton), at room temp
  • 1 cup (230 gm) unsalted butter, at room temp
  • 11/2 cups (300 gm) sugar
  • 3 cups plus one tablespoon (400 gm) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240 gm) milk
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips

For the ganache:

  • 4 ounces chopped milk chocolate
  • 2 ounces heavy cream
  • pinch of salt

For the frosting:

  • 6 ounces milk chocolate, gently melted
  • 11/2 cups (345 gm) unsalted butter, at room temperature
  • 4 cups (460 gm) powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 5 tablespoons of heavy cream or milk

Instructions

To prepare the cake layers:

  1. Preheat the oven to 350 degrees and prep your pans by greasing them and lining the bottoms with rounds of parchment paper. You can bake this recipe in three 6” pans or two 8 or 9” pans.
  2. In the clean bowl of a stand mixer or a large mixing bowl, beat the egg whites on medium-high speed until stiff peaks form. Set aside in another bowl while you continue prepping the cake.
  3. In the same stand mixer bowl you whipped the egg whites in, cream the butter and sugar for 2 minutes. Scrape the sides of the bowl. Combine 3 cups of the flour, baking powder, and salt and add half of this mixture to the butter mixture. Stir on low to almost combine and then add half of the milk and the vanilla. Stir to combine and then add the remaining half of the dry ingredients followed by the remaining half of the milk. Once almost combined add the mini chocolate chips and fold in. Use a rubber spatula to gently fold in the egg whites being careful not to overwork the batter. Divide equally among your pans and bake in the oven- about 28 minutes for three 6” pans of 25 minutes for two 8” pans. Bake until a toothpick inserted comes out clean, but be careful to not overbake! The tops will be golden and set when the cakes are done. Set aside to cool completely before assembling the cake.

To prepare the ganache:

  1. Place the milk chocolate in a small mixing bowl and gently heat the cream in the microwave or on the stove until just barely bubbling. Pour the cream over the chocolate and cover the bowl with plastic wrap for about 3 minutes. Remove the plastic wrap after 3 minutes and use a whisk to combine until smooth. Set aside to cool while you make your frosting.

To prepare the frosting:

  1. In a large bowl or the bowl of a stand mixer, cream the butter on medium speed for two minutes. Scrape the sides of the bowl and add the powdered sugar, beating on medium for another minute and a half. Add the salt, vanilla, and cream and beat to combine for 30 seconds. Fold in the melted (but not hot!) chocolate quickly until incorporated. If your chocolate was too hot and the mixture seems too thin and loose, you can place it in the fridge to firm up a bit or add a smidge of powdered sugar.

To assemble the cake:

  1. Use a serrated knife to cut the domes off the tops of the cake. Tops of the cake should be flat prior to assembling. Place a bit of frosting on you plate or cake board that you wish to frost your cake on and set your first layer on top. Use an offset spatula to spread a hefty dollop of frosting on top of the first layer. Fill a piping bag or a quart sized plastic bag with some of the frosting and pipe a circle border/dam around the perimeter of the frosting cake top. Make sure it is about ½” tall so that your ganache will stay inside the dam. Spread just enough ganache inside the dam, but not too much so that the ganache overflows the top of the dam. Place the next layer on top and repeat this process until your cake layers have been used up. Use the remaining frosting to frost your cake as desired. Cake is should be stored covered tightly with plastic wrap and is best eaten within 2 days of making.

Notes

  1. You can use fresh egg whites here if you’d like!
  2. If you opt to bake 6” cake layers, take care to not overbake the cake. If you’re worried about the cake being dry, simply cut the domes off the tops of the cakes and use a basting brush to “paint” milk on top of the flat cake. The milk won’t change the flavor of the cake but will help it to moisten up again.

Did you make this recipe?

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Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

It’s no surprise that I like desserts.

I like cakes with buttery icing and cookies that leave your fingers gooey with chocolate. I’m partial to golden-crusted pies with sweet, bubbling insides. I like drippy ice cream cones, eating dough off the beaters, and pastries that leave flakes all over the kitchen, but there’s still one thing that’s sweeter than all of the treats in the world.

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

In my world, it’s seeing little eyes peer over the edge of the counter. It’s the little hands that paw at the back of my apron, begging for a handful of marshmallows or chocolate chips. It’s kissing pairs of  cinnamon sugar coated lips and the look of joyful surprise on those faces when they come home to the smell of fresh baked cookies or loaves of bread.

Just like with anything else we might partake in, the food we make in our kitchens is only as special as the people we’re sharing it with. So if you needed a reminder today to bake something on behalf of your neighbor or your boyfriend or your Nana who lives 300 miles away, this is it. Bake for other people- it tastes better that way.

Brown Butter Bourbon Madeleines

These little brown butter bourbon madeleines are the cutest. They’re rich and satisfying despite being only a bite or two, and every single morsel is loaded with flavor- first butter and then bourbon, followed by rich chocolate and pecans. These treats are entirely decadent to enjoy, plus just look at them. They’re adorable. Who wouldn’t want to dive into these?

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

Truthfully, I’ve not made a ton of madeleines before these brown butter bourbon madeleines. I only invested in a pan (this one!) about a year ago and have since dabbled with recipes and how-to’s that I’ve found on the internet. My first few attempts were good, but what made me settle on these brown butter bourbon madeleines is that every single flavor here is elevated in a really special way. Madeleines are already known for their buttery flavor, and here, the brown butter is the star. We add bourbon for a subtle warmth and caramel flavor, and then we dip the whole thing in a bourbon ganache that is ultra boozy and screams “CHOCOLATE!” Pecans seemed like a natural fit here too, so I thought, “Why not?”

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

Making the Madeleines

If you’ve never made madeleines before, here’s a few ins and outs you’ll want to take note of:

First, a madeleine pan is kinda essential, but not a deal breaker. Yes, I hear you, you don’t want another random pan that only suits one purpose. I get it. Feel free to try this exact recipe in a mini muffin tin. You’ll miss out on the pretty shell shape, but I’ve tried it and they still make for a yummy treat.

Second, resting your batter here serves a purpose but we can work around it. Allowing the batter to chill in the fridge for a few hours helps to ensure your madeleines puff and rise to create that signature hump in the middle (click here for more on that), but you can totally skip that too if you’d prefer. They’ll still puff up some. Third: madeleines are loaded with butter and are best eaten the day they’re prepared. They’ll still taste delicious on day two, but they’re really meant to be enjoyed nearly fresh from the oven. Not that they’d stick around that long anyways.

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

If you’re a little unsure on browning butter, don’t worry- I’ve got you covered with a tutorial here. Not sure about ganache? Got you covered on that too. The ganache on these brown butter bourbon madeleines isn’t 100% necessary, but I think that added element contributes loads of flavor and makes these little guys over the top. If you’d rather keep them plain Jane, a simple sprinkle of confectioner’s sugar would do nicely too. Your choice.

Give these brown butter bourbon madeleines a try and let me know what you think! Have a great Tuesday and cheers to you!

If you like these brown butter bourbon madeleines you should try:

Derby Pie Cookies

Pecan Toffee Blondies

Derby Pie Bars

Candied Walnut Chocolate Chip Cookies

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Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

These brown butter bourbon madeleines are rich and buttery with a dark chocolate bourbon ganache and a sprinkle of toasted pecans.

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 18
  • Category: Dessert

Ingredients

For the madeleines:

  • 7 tablespoons (100 gm) unsalted butter, plus more for buttering the pan
  • 2 large eggs
  • 1/3 cup (70 gm) sugar
  • 11/2 tablespoons bourbon
  • ½ teaspoon vanilla extract
  • ½ cup (70 gm) all-purpose flour
  • ¼ teaspoon salt

For the topping:

  • ½ cup (120 gm) heavy whipping cream
  • 4 ounces chopped dark chocolate (I use 60-70% cocoa baking bars)
  • 1 tablespoon bourbon
  • ½ cup (55 gm) finely chopped toasted pecans

Instructions

To make the madeleines:

  1. Place the butter in a small saucepan over medium heat and brown it. Allow the butter to melt completely and the continue cooking, stirring the whole time, until golden flecks appear at the bottom of the pan and the mixture begins to smell warm and nutty. Do not burn the butter. Remove the mixture from heat and pour immediately into a small bowl.
  2. In a large bowl, beat together the eggs and sugar until pale and slightly thickened, about 2-3 minutes. Add the bourbon and vanilla extract and stir to combine. Add the flour and salt and fold to combine. Add the browned butter and fold the mixture just until combined. Cover the bowl and place it in the fridge to chill for 2 hours or overnight.
  3. When ready to make, preheat the oven to 375 degrees and melt 2 tablespoons of butter to liberally grease a madeleine pan. Spoon 1 tablespoons of batter into each madeleine pan and then bake in the preheated oven for about 13 minutes, or until the tops are puffed and the edges and bottom of each madeleine is golden. Remove from the oven and set aside to cool while you make your ganache.

To finish your madeleines:

  1. Warm the heavy whipping cream over the stove or in the microwave just until it’s about to boil. Remove from heat and then pour over the dark chocolate in a medium-sized bowl. Allow it to rest for 3-4 minutes. Whisk the warm cream and chocolate together until smooth. If small chunks of chocolate remain, place back in the microwave for 20 second increments until it is smooth. Stir in the bourbon.
  2. Dip each madeleine in the ganache and then sprinkle with/dip in pecans. Set the madeleines aside on a sheet of parchment or wax paper to set. Madeleines are best eaten the day they are prepared but can be saved overnight if needed.

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Black and White Cake

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

Today is worth celebrating. Not only are we wrapping #monthofchocolate with a beautiful layered black and white cake, but we are also celebrating my TWO YEAR BLOGIVERSARY! Yes, this week is actually the best.

This second year of spilling my guts on the internet has truly exceeded my expectations. While my first year of writing was a lot of tiptoeing in the dark, fear, and overall panic/emotional meltdown, this second year felt a lot like breaking in a new pair of jeans: a little discomfort and a bit of uncertainty, completely overshadowed by an overflow of excitement about my new garb. If year one was a time of planting and sewing, year two was a lot of watering, weed-eating, and unreserved thrill at the occasional bloom of a few humble buds.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

Celebrating Two Years

My second year here was one of hustle. It was about pressing in and doing the nitty gritty even when it felt uncomfortable. It was about taking ownership of who I am and having pride in what I have to offer. I had to learn to value the process and my time spent at the grind, even when there was no reward to reap.

While I’ve loved the experience in writing, photography, and recipe development, the single best part of this past year was the joy that came from operating out of my wheelhouse. I firmly believe that we are not meant to jam a square peg through a round hole the entirety of our lives. Instead, there is a grace that comes when we’re doing what we were created to do and are participating in activities that utilize our strengths. Once you’ve tasted that kind of fulfillment, there is no going back. It changes things.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

Considering our Gifts

So I ask you, what are your gifts? What are you holding back from? Where are your desires and how can you package your talents and passions to present them as your gift to the world around you? I wonder what kind of blessings we miss out on because we spend our time asking “What If?” instead of diving in and getting our hands dirty. Where is the joy when we are holding back from the things we’re desperate to explore?

So thank you, readers, for being a part of this story. The narrative we’re writing here together is so dear to me, and I’m incredibly proud of what we’ve created. Every thought you share with me- the successes in your homes, the trials in your kitchens, and the various other tidbits of your lives that overlap with mine- bear effect on my heart, my cooking, and the future of this site. So thanks for doing this with me, and let’s give it up for the coming year.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

Black and White Cake

This black and white cake is fit for today. It’s the kind you put a million candles in and clink glasses of champagne over. This black and white cake is a delightfully rich, moist, and chocolatey way to ring in the people you love and the life moments you celebrate with them. It’s a splendid way to celebrate.

Black and white cake is, as the name suggests, layers of dark chocolate cake with thick clouds of white vanilla frosting. In this recipe, I’ve combined a few personal favorites to make an all out banging treat: the best one-bowl chocolate cake, a boiled vanilla bean frosting, and a rich chocolate ganache that is infused with a sweet berry flavor. This cake is as delicious as it is stunning, and I can promise you don’t want to miss out on it.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

Making the Cake

To make this black and white cake, we start with the cake layers. Flour, cocoa powder, and sugar are combined with leavening agents and salt. Eggs, coffee, buttermilk, vanilla, and oil come next and are beat into the dry ingredients until well incorporated and smooth. Bake the batter into three 8″ round pans until puffed and cooked through.

Meanwhile, get started on the ganache. Much like the the ganache we made a few weeks ago, we start by warming a bit of cream to pour over chopped semisweet chocolate. Butter and blackberry jam are added as well, and the whole lot of it gets stirred together until it is smooth. You can set the ganache aside to cool until time of assembling the cake, but if you choose to make it in advance, just be sure to warm it to a spreadable consistency before using.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

The Ganache

The ganache layers into the dark chocolate cake rounds, and the whole thing coats with the creamiest boiled frosting. The process of making boiled frosting will seem strange at first, but trust when I say it is WORTH IT. To make it, whisk some milk into a bit of flour in a saucepan on the stovetop. Whisk out all of the clumps to ensure the frosting is as smooth as possible. Bring the mixture to a simmer, whisking all along, and cook until it has formed a thickened paste. Remove from heat and set aside to cool slightly. After a few minutes, beat the paste into a creamed mixture of butter, sugar, salt, and vanilla bean until the frosting is light, fluffy, and well incorporated. You will die over how delish this frosting is. Scout’s honor.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This cake is best eaten the day it’s made, but the moist components of this treat will stay tasty for days. If you’ve been wanting to up the ante on your baking game lately, this is the perfect dessert. It’s incredibly forgiving and easy to share.

Enjoy a slice of this black and white cake on my behalf sometime this weekend. You guys are the best blog friends a gal could ask for, so you’ve earned it.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

If you like this black and white cake, you should check out:

White Chocolate Cake

Chocolate Caramel Crumble Cake

Raspberry Streusel Cake

Chocolate Chip Bundt Cake

Chocolate Budino

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Black and White Cake

This black and white cake is creamy, rich, and decadently chocolate with the faintest hint of a berry ganache.

  • Author: Kate
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 1

Ingredients

For the cake:

  • 21/4 cups (270 gm) all-purpose flour
  • 21/4 cups (450 gm) granulated sugar
  • 3/4 cup (60 gm) dark cocoa powder
  • 2 teaspoons baking soda
  • 21/4 teaspoons baking powder
  • 21/4 teaspoons corn starch
  • 11/2 teaspoons salt
  • 3 eggs (180 gm), room temperature
  • 11/4 cups (300 mL) buttermilk, room temperature
  • 3/4 cups (180 mL) black coffee, hot
  • 1/2 cup (120 mL) vegetable oil
  • 11/2 tablespoons pure vanilla extract

 

For the blackberry ganache:

  • 1/3 cup (80 mL) heavy whipping cream
  • 6 ounces semisweet chocolate, chopped
  • ¼ cup seedless blackberry jam or preserves
  • 2 tablespoons unsalted butter, chopped

For the vanilla bean frosting:

  • 6 tablespoons (50 gm) all-purpose flour
  • 11/2 cups (360 mL) whole milk
  • 11/2 cups (340 gm) unsalted butter, at room temperature
  • 11/2 cups (300 gm) sugar
  • ¼ teaspoon fine kosher salt
  • 1 tablespoon vanilla bean paste
  • 1 cup mixed berries, for garnish

Instructions

To prepare the cake (Adapted from Rosie Alyea):

  1. Preheat oven to 350 degrees. Spray 3 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.
  2. In the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. In a separate bowl, loosely combine all of the wet ingredients and add to the bowl of the dry ingredients. Mix on medium speed for just shy of 2 minutes, scraping the bowl (and bottom of bowl!) twice throughout.
  3. Pour equal amounts of batter in to all 3 pans. Bake in the preheated oven for about 25-30 minutes, or until center is just barely set and toothpick comes out of cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and then remove from pans to continue the cooling process. Cake will stay fresh for 2 days if covered, or, for one month if wrapped well in saran wrap and frozen in freezer. I prefer to freeze my cake layers on a flat surface until just prior to frosting, but this step is not necessary.

 

To prepare the ganache:

  1. Heat the cream over low heat until barely simmer. Remove from heat and add the chocolate, jam, and butter. Briefly stir the contents of the pan and allow to rest for about 2 minutes. Stir to combine until smooth. If some of the chocolate has not yet melted, put the pan back on very low heat and stir until smooth. Be careful not to scorch the mixture. When smooth, pour the ganache into a bowl and set aside to cool to a thick, peanut butter consistency.

 

To prepare the vanilla bean frosting (Adapted from Julie Richardson):

  1. Place the flour into a small saucepan and slowly drizzle in 1/3 cup of the milk, whisking all of the while. Be sure to whisk out any clumps. Once smooth, slowly whisk in the remaining milk and place the pan over medium heat. Continue whisking until the mixture comes to a simmer, cooking for an additional minute until thickened to a paste. Remove the paste to a small bowl and place a sheet of plastic wrap directly on top. Allow it to cool to room temperature.
  2. Once the paste has cooled, beat the butter, sugar, salt, and vanilla bean paste in the bowl of a stand mixer on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl as needed. Add the milk paste and beat on medium speed for an additional 5 minutes, scraping the sides of the bowl as needed. Store in an air-tight container until ready to frost the cake.

 

To assemble the cake:

  1. Use a large serrated knife to level your cake layers. Spread 1/3 of the ganache mixture on top of each cake layer, leaving a 1/2 “border around the perimeter of the cake. Place in the fridge on a cooling rack briefly to set the ganache.
  2. Spread a bit of the frosting on an 8” cake board or your cake plate and then center one of your cake layers directly on top. Spread about 1-1/4 cups of the frosting on top and then add an additional cake layer. Repeat this process and then frost the cake with the remaining frosting. Garnish with fresh berries and store in the fridge if not eating that day. Cake will keep for up to 4 days, but it best served at room temp the day it is prepared.

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