FREE LESSON

CHOCOLATE BLIZZARD
Serves 6 to 8

Chocolate Blizzard is a unique cake made from a chocolate whipped cream batter. It has a moist, velvety texture that is contrasted by the crunch of petite nonpareil candies. After baking this addictive cake, it is glazed with chocolate and garnished with sno-caps and a sprinkling of snowy candy beads. Lovers of chocolate will find this cake is impossible not to devour on the day it’s baked. However, the good news is that it can be made a day or two ahead. Like fine wine, it only improves with age. This cake is divine served with a dollop of unsweetened whipped cream.

Blizzard27

YOU WILL LEARN HOW TO:
  • melt chocolate
  • beat eggs
  • prepare no-weep whipped cream
  • prepare a whipped cream batter
  • work with chocolate morsels
  • prepare a chocolate glaze
  • decoratively apply a glaze
  • apply simple and pretty garnishes

AT A GLANCE:
Pan: 9-inch springform pan
Pan prep: butter/parchment/butter
Oven temp: 350 degrees
Baking Time: 42-45 minutes
Level: Basic

EQUIPMENT:
9” springform pan
Small skillet
12” x 18” rimmed cookie sheet

INGREDIENTS:
Two 3.1 ounce boxes Nestle Sno-Cap Chocolate Nonpareil Candies, divided
4 ounces bittersweet chocolate (60% cocoa solids), broken into 1” pieces
1/4 cup hot water
2 tablespoons canola oil
1-1/2 teaspoons instant espresso powder
1-1/3 cups sifted all-purpose flour, spooned in and leveled
1 teaspoon baking powder
¼ teaspoon table salt
1/8 teaspoon baking soda
1 cup heavy cream, well chilled
1 ½ teaspoons pure vanilla extract
3 large eggs
1 cup superfine sugar

QUICK CHOCOLATE GLAZE
1 ½ ounces unsweetened chocolate, coarsely chopped
1 ½ ounces bittersweet chocolate, coarsely chopped
1 tablespoon unsalted butter
1 cup strained confectioners' sugar
3 tablespoons boiling water, or more as needed
2 tablespoons light corn syrup
¾ teaspoon pure vanilla extract

MAKE THE BATTER:

BlizzardSept01

BlizzardSept04

1. Position rack in the lower third of the oven and preheat to 350°. Well butter a 9” springform pan, line with an 8” parchment round, and butter the parchment.

2. Place the broken chocolate, hot water, and espresso powder in a 1 quart heatproof glass bowl set in a skillet filled with 1/2 inch of simmering water, or melt in the microwave on medium power. Slowly melt the chocolate, stirring occasionally until the mixture is smooth. When the chocolate is melted, gradually pour in the canola oil and blend with a small whisk until incorporated. Set aside to cool.

BlizzardSept07

BlizzardSept09

BlizzardSept10

BlizzardSept11

3. Whisk together the flour, baking powder, salt and baking soda in a medium size bowl using a small tapered whisk. Set aside.

BlizzardSept06

BlizzardSept05

4. In a chilled bowl, with chilled whip attachment, whip ¾ cup of the cream on medium speed until it forms soft peaks. The surface will begin to ripple. Add the vanilla and slowly add remaining cream and beat until the cream is thickened and forms firm peaks, but is still creamy. The surface will have formed defined ripples. DO NOT OVERBEAT or the cream will be lumpy.

BlizzardSept14


BlizzardSept12

BlizzardSept13

BlizzardSept16

5. Place the eggs in the large bowl of a stand mixer fitted with the whip attachment. Beat on medium speed for 1 minute. Add the sugar, taking about 30 seconds to blend it in. Beat for 1 minute longer.

BlizzardSept18

6. Reduce mixer speed to medium-low and pour in the melted chocolate. Mix for 2 minutes longer, scraping the side of the bowl, as necessary. The chocolate mixture is ready when it starts to thicken slightly.

BlizzardSept20

BlizzardSept19

7. Reduce mixer speed to low and add the flour, dividing the flour into 3 parts and the whipped cream into 2 parts, starting and ending with flour. Scrape the side of the bowl, as needed, and do not overmix. Remove the bowl from the mixer, and using an oversize rubber spatula, fold in ½ cup of the sno-caps.

BlizzardSept21

BlizzardSept23

BlizzardSept22

BlizzardSept24

BlizzardSept25

BlizzardSept26

BlizzardSept27

8. Empty the batter into the buttered pan and smooth the surface with the back of a soup spoon. Sprinkle1/4 cup of the sno-caps evenly over the top, but do not press them into the batter. Center the pan on the oven rack and bake for 42 to 45 minutes. WATCH CAREFULLY. This cake will bake quickly in the last 2 to 3 minutes of the baking time. A few particles of cake should cling to a toothpick when inserted into the center.

Blizzard04

Blizzard05

Blizzard07

9. Remove the cake from the oven and place the pan on a cooling rack. Let stand for 20 minutes. Release the rim of the pan and let the cake stand an additional 10 minutes. Remove the rim of the springform pan and invert the cake on the cooling rack. Remove the metal disk and lift off the parchment.

blizzard001

10. Place an 8” cardboard round on top of the cake. Using a 2nd cooling rack, turn the cake topside up and place it a rimmed 12” x 18” sheet pan, lined with wax paper.

blizzard003

blizzard007

MAKE THE GLAZE:

BlizzardSept02

BlizzardSept03

11. Place the chocolates and the butter in a 1 quart glass bowl. Set the bowl in a pan filled with 1 inch of hot water and stir until the ingredients are melted and smooth, or melt in a microwave.

BlizzardSept29

12. Off the heat, using a tapered whisk, add the sugar and hot water, stirring well until smooth. Blend in the corn syrup, then the vanilla. At this point the glaze should be glossy and pourable. It if is too thick, stir in a few drops of hot water.

BlizzardSept30

BlizzardSept31

BlizzardSept32

BlizzardSept33

BlizzardSept34

13. To apply the glaze, start with the sides of the cake first. Fill a teaspoon that has a pointed tip ¾ full with the glaze. (An ice tea spoon would be perfect to use.) With the back of the spoon ALMOST touching the cake, starting at the bottom of the cake, lift up the spoon to the top of the cake, allowing the glaze to trickle from the tip down the sides to the bottom, at random, at ¼” to ½” intervals. Continue until all the sides of the cake are drizzled with the glaze.

Blizzard15

Blizzard17

14. Using a soup spoon, place about 3 spoonfuls of the glaze on top of the cake, spreading it evenly with the bottom of the spoon. Use more glaze if needed, until the entire top is coated with a thin layer. Sprinkle the remaining ¼ cup of sno-cap morsels evenly over the top of the cake.

Blizzard19

Blizzard20

15. You should have remaining sno-cap beads that have fallen from the morsels. Lift the cooling rack up 2 or 3 inches, and throw a few of the white beads against the sides of the cake until the entire cake is decorated. Sprinkle any additional beads over the top of the cake. NOTE: If desired, additional white beads, sold in small jars, can be purchased at most specialty cake decorating sources and are great to keep on hand for decorating cakes and cookies.

Blizzard27

SERVE THE CAKE:

Using a 5-6” thin bladed sharp knife dipped in warm water, slice into 1-1/2” wedges and serve with unsweetened whipped cream.

Blizzard29

STORAGE: Store at room temperature in an airtight container or covered with plastic wrap for up to 5 days. This cake can be frozen.