I have been wanting to post this recipe for
100 2 years.
I can finally eat real food (carefully) after my wisdom teeth procedure. To celebrate I made my favorite flavor cake: chocolate. A dense chocolate cake and luxurious icing. Delightful.
I like to think that I’m a simple girl (my mom, on the other hand, would disagree 😉 ). I love chocolate. I love movies. Chocolate and movies together = the perfect night. I decided to devour this cake while watching The Office (for the thousandth time).
I don’t know if many people know this, but I am a complete homebody. I love staying home. I love sitting in my pajamas and cruising around my house. On Saturday nights, instead of meeting up with people, I’d rather stay home with my parents and blast ABBA or bake a cake (or both).
I haven’t been able to just come home and bake, so over the weekend I wrote: “BAKE” (in all capital letters) in my planner as something I HAD to complete. Something else you may not know: I live by my planner. I can’t function without my planner. I am extremely dependent on my planner. It’s a problem (the first step is acceptance, right? 😉).
Side note: I love photographing chocolate!
On to the cake!
YIELD: 8-10 PREP TIME: 25 minutes
BAKING TIME: 40-55 TOTAL TIME: 65-80 minutes
- 1 cup brewed coffee*
- 16 tablespoons (1 cup) unsalted butter
- 3/4 cup cocoa powder (Dutch cocoa)*
- 2 cups sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups all purpose flour
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup regular full-fat yogurt*
- 2/3 cup semi-sweet chocolate, chopped
- 2/3 cup bittersweet chocolate, chopped
- 1/2 cup heavy whipping cream
- Start by preheating the oven to 350 degrees– do not grease your bundt pan yet.
- In a saucepan over medium heat, combine coffee, butter, and cocoa powder. Once butter has melted, whisk everything together until a silky chocolate batter has formed.
- Allow the coffee-butter mixture to cool for ten minutes. Mix together sugar, baking powder, baking soda, salt, and flour in a large bowl.
- Once the coffee-butter mixture has cooled add it to the dry ingredients and mix thoroughly.
- Add vanilla, eggs, and yogurt to the forming batter; mix until a luxurious chocolate batter has formed.
- Now take bundt pan and grease generously with melted butter; this is vital to ensure that the cake won’t stick.
- Pour batter into the pan, and bake for 40-55 minutes– keep a watchful eye, as this batter bakes quickly.
- Once the cake is out of the oven, use a butter knife to go around the edges, and then after 5 minutes transfer cake + pan to a wire rack (do not remove pan yet).
- After another 5 minutes, remove bundt pan gently (tap the pan to ensure all cake falls through).
- Let the cake cool completely before you make the icing.
- Make a double boiler (a pot filled with water with a heat proof bowl on top) and add the chocolate and heavy cream. Mix until chocolate and cream have been incorporated.
- Spoon chocolate over the cake and enjoy!
- I used Italian roast coffee, but you can use any kind. If you don’t like/want to use coffee, feel free to substitute with milk; however, coffee does enhance the chocolate flavor.
- I used Hershey’s special dark cocoa powder.
- You may use yogurt (Greek or regular) or sour-cream.
- Recipe adapted from here.
Today’s recipe is for the best chocolate cake. I am not joking; this is THE BEST chocolate cake… ever.
I am the designated baker in the house. If there is a birthday, celebration, or a sweet craving I am appointed by my family to bake something. For my Mom’s birthday, I decided that making a chocolate cake was the only way to celebrate. I mean, my Mom is the ultimate chocolate fan. Seriously, I call my self a chocoholic, but my Mom is the original chocoholic in my immediate family.
Let’s get on to the cake!
YIELD: 12 servings PREP TIME: 30 minutes
BAKE TIME: 20 minutes TOTAL TIME: 50 minutes
- 2 sticks butter
- 4 heaping tablespoons cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1/4 teaspoon salt
- 1 cup boiling water
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 3 cups heavy cream
- 24 ounces semisweet chocolate
- 2 teaspoon vanilla
- Start by preheating the oven to 350 and greasing/dusting cake pans with cocoa.
- Next, in a large bowl mix together flour, sugar, and salt- set aside
- In a sauce pan melt butter; then add cocoa powder, mix until combined.
- Add boiling water to cocoa/butter mixture.
- Once cocoa/butter/water mixture boils for 30 seconds remove crime heat and pour into flour mixture. Mix until combined.
- In a separate bow mix together butter milk, baking soda, vanilla, and eggs. Pour butter milk mixture into flour/chocolate mixture; mix until combined.
- Pour batter into greased cake pans and bake for 20 minutes or until cake has set.
- Once cake is done baking allow to cool and then place into the fridge.
- While cake sits in the fridge heat heavy cream until very hot.
- Pour hot cream over chocolate and mix vigorously to combine.
- Allow heavy cream/chocolate mixture to cool in the fridge for about 30 minutes.
- Once mixture has cooled whip with electric mixer and add 2 teaspoons of vanilla.
- Frost cake to your desire, and enjoy!
- You can double the recipe to make a total of 4 layers.
- For the frosting I froze the mixture for 15 minutes and then whipped.
- Make sure to use the best quality chocolate for good results.
- You may have extra frosting depending on the way frost! If you do, freeze in a container of zip lock bag for optimal freshness.
Slightly adapted: here
Make this cake… today! 🙂
Chocolate cake is amazing. Chocolate cake with toppings is even more amazing. Let’s face it anything with toppings is amazing- ice cream, donuts, this cake!
This week I went to the dentist and to celebrate no cavities I decided, well, let’s make a cake. You know because sugar is the best way to celebrate no cavities. I didn’t want to make just any cake; I wanted to make an extravagant cake. A cake with cherries, chocolate, and homemade whipped cream. 🙂
This cake did not disappoint.
YIELD: 12 servings PREP TIME: 30 minutes
BAKE TIME: 34 minutes TOTAL TIME: 64 minutes
- 2 1/8 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 (20 ounce) cans pitted tart cherries
- 1 cup white sugar
- 1/4 + 2 tablespoons cup cornstarch
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- 1/2 cup powedered sugar
- 2 milk chocolate bars, shavings
- First preheat oven to 350 degrees and grease & cover bottom of 2 9 inch pans with wax paper.
- In a bowl mix together flour, 2 cups sugar, cocoa, baking powder & soda, salt, eggs, milk, oil, and vanilla.
- Transfer cake batter into cake pans and bake for 30-35 minutes.
- Once done baking, make cherry mixture. Open cherry cans and reserve 1/2 cup of juice. In a sauce pan, combine juice, cherries, sugar, and cornstarch.
- Cook over low heat until thickened; then add vanilla (1 teaspoon).
- While cherry mixture cools, level chocolate cake with cake leveler or serrated knife.
- Next whip together heavy cream and sugar until stiff peaks form (add sugar until desired sweetness).
- Cake layer time (remove wax paper): on first cake spread whipped frosting, layer cherry mixture on top, put second cake over, place cherry mixture in the center of cake, frost remaining parts of the cake to your satisfaction. Decorate sides of cake with chocolate shavings.
- Allow to sit in the fridge to firm up; serve and enjoy!
- I used a dairy milk chocolate bar and shaved it with a potato peeler.
- I had leftover cherry mixture, so I froze it and will use it later as a pie filling. (Turnovers, anyone?)
- I didn’t make an overly sweet frosting, but if you like a sweeter cream, add more sugar.
Celebrate the small things in a big way! (I sound like I’m trying to sell you something, haha) Make this cake now, or you will regret it. 😉
Lasagna has to be one of my favorite savory foods. It has layers of pasta, cheese, tomato sauce, and so much more. My love for savory lasagna made making this Oreo version so much fun. Layers of Oreo, creamy cheesecake, chocolate pudding, whipped cream, and mini chocolate chips. 😉
My favorite thing about this dessert is that it is no-bake. I don’t have to watch a timer, preheat an oven, and constantly check if the item is baked. Instead, I simply layer each component and then pop it in the fridge. Easy.
YIELD: 16 servings/1 13×9 pan TIME: 20 minutes
*FRIDGE TIME: 4 hours TOTAL TIME: 4 hrs. 20 minutes
- 1 package Oreo cookies, crushed
- 6 Tablespoon butter, melted
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 Tablespoon cold milk
- 16 ounces Cool Whip
- 3.9-ounce package INSTANT chocolate pudding
- 3-1/4 cup cold milk
- 1-1/2 cups mini chocolate chips
- Start by mixing together the crushed Oreo cookies and melted butter.
- Press Oreo mixture into a 13×9 pan and place in the fridge to form crust.
- Mix softened cream cheese until fluffy; add 2 tablespoons of milk & sugar.
- Stir in 1-1/4 cup of Cool Whip to cream cheese mixture. Spread mixture onto Oreo crust.
- In another bowl, combine the instant pudding mix with additional milk. Whisk rigorously until the pudding starts to thicken. Spread pudding over cream cheese layer, and allow to rest for 5 minutes so that the pudding can set and become firm.
- After the pudding has firmed up, spread remaining Cool Whip on top. Sprinkle mini chocolate chips evenly. Allow to set in the fridge for 4 hours.*
- Make sure you are not using double stuff Oreo cookies, they have too much cream for this recipe.
- Make sure you use instant pudding mix, not the cook in serve variety.
- If you are in a time crunch, you can prepare this dessert and then freeze it for 1 hours (opposed to putting it in the refrigerator).
If you were stuck on an island, would you take traditional lasagna or Oreo lasagna?
I would force someone who likes the traditional lasagna to be stuck with me on the island, so I could consume both types. I think that’s cheating, though. 🙂
With thanksgiving around the corner (I can’t believe it’s November) and the holiday season upon us, I’m so hyped. I love the winter because of all the happiness is the air (and the cold, I love sweater weather). This pie is exactly what it’s called “Candy Cookie Pie,” an abundance of candy, chocolate chip cookie dough, and a pie crust. This dessert is perfect for the kids table during the holidays (the adults table will be so jealous 😛 ). Also, if you still have Halloween candy left over, then this is the dessert for you.
YIELD: 1 pie PREP TIME: 10 minutes
COOK TIME: 20 minutes TOTAL TIME: 30 minutes
- 1 Oreo pie crust
- 1 roll chocolate chip cookie dough (homemade or store-brought)
- 1 pack m&m candies
- 1 Kit Kat, chopped
- 1 Twix, chopped
- Preheat the oven to 350 degrees.
- Put/spread cookie dough into pie crust.
- Place candy on top.
- Put pie into oven for 17-20 minutes or until golden brown.
- Allow to cool and enjoy! (I recommend having ice cream as a side 😀 )
- I made my own Oreo crust, but you can buy a pre made one.
- I took the easy way out, and used store-brought cookie dough.
- You can use any type of candy, however, I would advise to stay away from any gummy candies! Also, I would stay in the chocolate spectrum- peanut butter cups, milk way, rolos, ect.
What are you most excited about for the winter? And if you have Black Friday are you planning on shopping?
I’m excited for colder weather! And the possibility of snow, here in Texas the weather is capricious, so when it snows it’s totally unexpected! As for Black Friday, I plan on staying home and baking or watching a movie… it’s crazy what people will do for a sale.
Happy baking! ❤
It hasn’t gotten too cold here in Texas! The weather is cold enough for a jacket, but still hot enough (in my opinion) for frozen hot chocolate. So I thought, well, why not share this super easy but delicious recipe? It only requires a couple of ingredients and a blender! How easy is that?
As you guys know I’m officially on thanksgiving break, but that didn’t stop my teachers to give me an abundance of homework! I mean come on teachers. “Break” means a BREAK, right? Anyway sorry for that rant, haha! Let’s get on with the recipe. 🙂
YIELD: 4 servings PREP TIME: 5 minutes
BLEND TIME: 5 minutes TOTAL TIME: 10 minutes
- 4 ounces semi-sweet chocolate chips
- 4 teaspoon hot chocolate mix
- 2 tablespoons sugar
- 1 1/2 cups milk
- 3 cups ice
- Whipped cream
- Chocolate chips or chocolate shavings
- Start by melting chocolate chips (use double broiler method or in a sauce pan).
- Add hot chocolate mix and sugar.
- Remove from heat and add 1/2 cup milk.
- In a blender add 1 cup of milk, chocolate mixture, and ice.
- Blend until consistency is to your liking.
- Pour into cups, top off with whipped cream, and chocolate shavings. Enjoy!
- I used Swiss Miss hot chocolate mix, but you can use your favorite hot chocolate mix!
- I made my whipped cream (cold heavy cream and sugar, whipped).
Adapted from: here
I am confident that these are “The Best Chocolate Chip Cookies.” You’ve heard me complain numerous times that I can’t make a good chocolate chip cookies because they turn out too dry, too chocolaty, too ugly, too…. Well, it’s safe to say these are the best. I am a self-proclaimed cookie expert because I’ve baked dozen of chocolate chip cookies- failed chocolate chip cookies- so when I say I’ve found the best chocolate chip cookies I’m not kidding. This weekend I decided that I needed to learn to bake chocolate chip cookies so I tied my apron on, put my hair in a bun, and got the flour out (things got intense). I made two batches and within minutes they were gone. So, naturally I made a second batch. And they were gone within minutes, too! In my definition a good chocolate chip cookie needs crispy edges, chewy centers (not gooey, but chewy), and chocolate in every bite. And with the holiday season around the corner (how is it already November?) these are perfect.
YIELD: 12 Cookies PREP TIME: 15 minutes
COOK TIME: 9-12 minutes TOTAL TIME: 24 minutes
- 1/2 cup + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup + 2 tablespoons semi-sweet chocolate chips
- Start by preheating oven to 375 degrees.
- In a bowl stir dry ingredients (flour, baking soda, salt).
- In a separate bowl cream butter and sugars granulated and brown); add vanilla.
- After butter mixture is combined add egg; once combined add dry ingredients and mix until combined.
- Fold in 1 cup of chocolate chips.
- On a cookie sheet spray cooking spray and roll cookie dough into balls.
- Press remaining chocolate chips onto cookie dough and bake in the oven.
- Bake for 9-12 minutes or until golden brown.
- Allow to cook for 15 minutes and enjoy with a tall class of milk!
Recipe from here