Chocolate chips whoopie pie with chocolate ganache filling


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 Have you ever dream about chocolate ^^ ?, it’s my habit to think about it. Spending time with my notebook, cookbooks, and thinking about what I want to make. 

This recipe started from the moment I asked my nephew “Do you want to eat cookie with ice cream filling ?” But he told me that, he wanted something easier to eat while holding the Ipad, (well, all the children in my family spend most of their time on the Ipad ^^”), and ice cream melts too quickly. So, I suggested whoopie pie and explained to him what whoopie pie looks like. Whoopie pie is a hybrid between cookie and cake, the cake (or the cookie part of the whoopie pie, I started to get confused, haha) is softer and fluffier than cookie but not as soft as the cake, and it will hold its shape after cooling (it is very soft and you can break it easily while it’s hot from the oven). About 2 (or 3) years ago whoopie pie was a big hit, and you could see it everywhere. Even now it’s not on a hit list but it still look cute and delicious ^^.  
This time I make the chocolate chips whoopie pie with chocolate ganache filling. If you can imagine eating an oversize chocolate chips cookie with a lot of soft chocolate buttercream, it’s the feeling that you get from this whoopie pie. I choose Caramel Granulated sugar (or you can use torbinado sugar or Demerara sugar) because it gives the cake the crunchy texture, that contrasts to the softness of the ganache, and the syrup add the chewiness to the cookie texture. Adding the syrup to the ganache improves both the taste and texture of the ganache too. 
 The whoopie pies is best served on the same day they’re made, but you can keep it in the fridge for 2-3 day (in air tight container). 


Chocolate chips Whoopie pie
Make 9 large Whoopie pie

Cake
280g ………………………… All purpose flour
1tsp ………………………….. Baking powder
1 1/2tsp ……………………. Baking soda
1/4tsp ………………………. Salt
125g ………………………….. Unsalted butter
80g …………………………… Mitr Phol syrup (sugar cane syrup)
100g …………………………. Mitr Phol Caramel Granulated sugar (or torbinado sugar or Demerara sugar)
1 ……………………………….. Egg
100g …………………………. Milk
1 1/2tsp …………………….. Lemon juice (or vinegar)
100g …………………………. Chocolate chips


Chocolate Ganache Filling
150g ………………………….. Dark chocolate (60%)
50g ……………………………. Whipping cream
15g …………………………….. Mitr Phol syrup (sugar cane syrup)
60g ……………………………. Unsalted butter, soft


 Prepare the ingredients: Mitr Phol syrup (sugar cane syrup), Mitr Phol Caramel Granulated sugar, All purpose flour mix with baking powder and baking soda, Unsalted butter, Salt, Milk mix with lemon juice, egg and Chocolate chips


Preheat the oven to 180°C
Line  baking sheet with baking paper.
Sift the all purpose flour mix with baking powder and baking soda.
Mix milk with lemon juice
Beat the butter with salt until soft, add Caramel Granulated sugar and Mitr Phol syrup, beat to combine.
Add the egg and beat to combine.


 Put 1/3 of the flour mixture into the bowl, fold to combine.
Add half of the milk mixture, fold to combine, add half of the flour mixture and fold to combine.
Add the rest of the milk mixture, and fold to combine.
Add the rest of the flour with chocolate chips, and fold to combine.

 Use 2.5 inch scoop to potion the cake onto the prepared sheet pan.
Bake for 10-12 minutes.
Let the cake cool complete on the sheet pan.


 While the cake cool make the filling: Dark chocolate, whipping cream, Mitr Phol syrup (sugar cane syrup) and butter


 Put the chocolate in a bowl, and place a bowl over a bowl of warm water ( don’t let the chocolate bowl touch the water). Put the whipping and syrup in a microwavable bowl and heat in the microwave for 50 seconds (600w). Pour the hot whipping cream over the chocolate, and stir slowly until the chocolate melt and the mixture smooth. Remove the chocolate bowl form the hot water bowl, put the butter into the bowl, stir slowly until the butter melt and the mixture smooth. Refrigerate the ganache for 10-15 minutes until the mixture start to firm.

 Remove from the refrigerator and beat until fluffy.


Put the ganache in a piping bag with piping tip (I use star tip).
Place the cake upside down and pipe the ganache over the cake, and top with another cake.
Refrigerate for 10-15 minutes to set the filling, then serve. 
Ps. The Ganache is quite soft, best kept in air tight container in the fridge, remove 10-15 minutes before serving. 


Chocolate chips whoopie pie with chocolate ganache filling

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