CHOCOLATE AND PEANUT BUTTER DRIP CAKE

CHOCOLATE AND PEANUT BUTTER DRIP CAKE

This Chocolate and Peanut Butter Drip Cake is completely sinful. With smooth peanut butter buttercream and a moist, rich chocolate cake topped with MORE chocolate AND peanut butter cups, it’s hard to say no to a slice of this!

One of life’s simplest pleasures is a good ol’ chocolate cake. Towering rounds of decadent chocolate fudge layered with smooth sweet cocoa buttercream… I can’t think if anything else I’d rather have as a birthday cake. Oh wait. Yes I can. Add peanut butter to it! And chocolate ganache! And then take it five miles over the top with chocolate and peanut butter candy because that’s how I roll. Culminating in the blissful result that is this Chocolate and Peanut Butter Drip Cake.

Clearly I’ve been drooling over too many Katherine Sabbath drip cakes and they’ve taken over my brain. That lady is FOR REAL. I’ve lost hours of my life to watching How to Cake It videos on Youtube (but not wasted! Yolanda Gampp is brilliant!). It was time to put everything I’ve learned into practice with my sister’s birthday cake!

Betty Crocker’s Cocoa Fudge Cake can’t be beat (even though my mother’s handwriting is all over our recipe – that’s what cookbooks are for! Like me she tends to fiddle with recipes until they’re just how she likes them!), dark and rich and perfectly moist, it’s a chocolate cake classic.

If you don’t have buttercream, start with cup on the side to mix milk and vinegar, and let sit for a couple minutes until it gets nice and chunky (EW – or just go buy buttermilk). Mix all of your dry ingredients in a bowl. Cocoa is so darn pretty – that colour is just soooo rich.

Then add the milk and the rest of your wet ingredients. Beat them all together, scraping down the sides of your bowl every once in a while so everything gets mixed together. Then turn that sucker up and beat the mixture on high for about 3 minutes.

Set those to bake in the oven. You’ll want your cake to be completely cold (like sitting in the pan for 45 mins to an hour) before you attempt to level and frost it, to keep the structural integrity!

Now for the frosting! This buttercream recipe from Sweet Savory Life is hands down, THE most delicious frosting of all time. It tends to have air bubbles, but that flavour cannot be beat! It’s rich but not too sweet, very adaptable, and easy to make harder or softer as necessary.

I wanted the inside of the cake to be like a peanut butter cup, so I made some extra cocoa frosting to alternate layers. Mix all those ingredients in a bowl, you really can’t go wrong here. It needs to be easily spreadable, so if you need to add a little more cream, go ahead. One layer at a time, carefully assemble your cake. Again, make sure that cake is COLD, for stability.

Crumb coat! This I didn’t know was a thing until I started taking decorating classes, but just put a thin layer of icing over the cake, enough to trap all the crumbs, and pop in the fridge or freezer for at least 30 minutes to really solidify that barrier before you frost the rest of the cake.

CHOCOLATE AND PEANUT BUTTER DRIP CAKE
CHOCOLATE AND PEANUT BUTTER DRIP CAKE

INGREDIENTS :

Cocoa Fudge Cake  (The recipe below will make two 81/2 inch pans, so I doubled it for a four-tier cake)

  • 1⅔ cups all-purpose flour or 2 cups cake flour
  • 1½ cups white sugar
  • ⅔ cups cocoa
  • ½ cups vegetable oil
  • 1½ cups buttermilk (OR 2 Tbsp vinegar in 1½ cups milk)
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 eggs
    Peanut Butter Buttercream (The recipe below will only be enough to cover a 2-layer cake, so I doubled it for a four-tier cake)
  • 1 cup unsalted butter
  • 3-4 cups sifted powdered sugar
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • 3-4 Tbsp milk or heavy cream (I always use cream with this recipe!)
  • 1 cup smooth peanut butter
    Chocolate Ganache (As long as your cake is 8-10″ round, this should be all you need no matter the height!)
  • ½ cup melted semi-sweet chocolate
  • ½ cup cream
    Optional Toppings: Mini Reeses’ Pieces, Mini Reeses’ Peanut Butter Cups, and Reese’s Peanut Butter cups, crushed.

INSTRUCTIONS :

For the Cake:

  1. Preheat oven to 350°, and grease and flour four 8½ inch round pans (or two pans twice!)
  2. Mix all of the cake ingredients together in the order they’re listed on medium first, scraping the sides occasionally.
  3. Then turn it up to high and let it go for 3 minutes, scraping occasionally.
  4. Pour into your pans, and pop in the oven for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
  5. LET COOL COMPLETELY AND I MEAN COMPLETELY BEFORE YOU TAKE THE CAKE OUT OF THE PANS.
  6. I’m serious here. It should take about 45mins to an hour.

For the Buttercream

  1. Mix all ingredients together, scraping the sides occasionally.
  2. The peanut butter will make the buttercream stickier, so you may have to add a little more powdered sugar.
  3. This needs to be very easy to spread, so make sure the frosting isn’t stiff at all.
  4. Add a little more cream if necessary.

Assemblage:

  1. Level your cakes. There are many tutorials online, but you want to make sure they are FLAT.
  2. Using a spatula, distribute about ½ cup of frosting between each layer of cake.
  3. Make sure it’s level before adding the next level directly on top.
  4. Frost the outside of your cake with a very thin layer of buttercream to lock all those crumbs in!
  5. Pop it in the fridge or freezer for about 30 minutes to harden the crumb coat and seal those in.
  6. We don’t want any crumbs on our final product!
  7. Bring it out of the fridge or freezer and frost the rest with a nice thick layer of buttercream.
  8. Pop back in the fridge or freezer for another 15-20 minutes.

For the Ganache

  1. In a pot on the stove, SLOWLY heat the chocolate and add the cream, stirring frequently.
  2. You don’t want it to boil at any point, or for the cream to curdle.
  3. If your ganache separates (like mine did),
  4. just add a tablespoon or two of warm milk, works like a dream! You’ll know it’s done when it is smooth and creamy!
  • NOTES
    If you wanted to have cocoa buttercream in place of, or in addition to the peanut butter buttercream (peanut buttercream?), just add ½ cup of cocoa instead of the peanut butter.

You can find complete recipes of this CHOCOLATE AND PEANUT BUTTER DRIP CAKE in halifaxbloggers.ca

Disneyland’s Hot Chocolate

Disneyland’s Hot Chocolate

Even though it doesn’t get too cold at the Disneyland Parks in the winter, it’s cold enough that you’ll want a jacket…and some of their AMAZING Hot Chocolate from the Napa Rose Restaurant in the Grand Californian hotel.

I’m dreaming of this pricey hot chocolate while 9 months pregnant, but there’s no way I am going to Disneyland anytime soon! I decided to make some of my own from the comfort of my own kitchen. It was definitely worth the trip to the grocery store, even in my state. 😉

This creamy, dreamy hot chocolate is served at the Napa Rose restaurant in the Grand Californian Hotel. Now you can make it in your own kitchen!

Disneyland’s Hot Chocolate
Disneyland’s Hot Chocolate

INGREDIENTS :

  • 1 cup 2% milk
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups cocoa powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon milk chocolate, grated
  • 1 14-oz can sweetened condensed milk
  • 1/8 teaspoon vanilla extract
  • whipped cream for topping
  • ground cinnamon for topping

INSTRUCTIONS :

  1. In a medium sauce pan, pour milk and heavy cream.
  2. Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!).
  3. In a large bowl, whisk together cocoa, sugar and milk chocolate.
  4. Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
  5. Add in sweetened condensed milk and vanilla, and stir until completely combined.
  6. Reduce heat to low and simmer for 5 minutes.
  7. Remove from heat and serve in individual mugs.
  8. Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.

You can find complete recipes of this Disneyland’s Hot Chocolate in sixsistersstuff.com

CHOCOLATE POKE CAKE

CHOCOLATE POKE CAKE

This Chocolate Poke Cake is out of this world. SO chocolatey! So moist! Amazing. I dare you to try and keep your fork out of it.

Poke cakes have quickly become one of my favorite things to make when I’m looking for an easy but delicious cake. I love a beautiful layered cake, but sometimes easy ones are the way to go. And since poke cakes are defined by the holes that are poked into it and filled with flavor, there are so many possibilities. It occurred to me that I didn’t have a single chocolate poke cake on the blog and that seemed criminal. Chocolate is a necessity in all things, so I went full out – chocolate all the way. In every bite.

I started with a devils food cake. I used a cake mix, but if you have a from scratch recipe you prefer, go for it. Sometimes boxes are a wonderful convenience. You could also use a regular chocolate mix, but the devils food makes this oh-so-chocolatey and I fully recommend it.

Once the cake is baked, poke holes all over it. I actually have a steel knife sharpening rod that I use to poke my holes, but you could also use the end of a wooden spoon, or something similar. Believe it or not, I’ve never actually sharpened a knife with that rod. It’s only been used as a device for poking holes in cake.

Seems appropriate for me, no? Instead of just pouring plain sweetened condensed milk over the cake (because that would be boring, right?) I basically poured chocolate ganache over it. I melted the chocolate with the sweetened condensed milk, instead of the usual heavy whipping cream and used that. It’s amazing. So not boring and so good.

To top the cake off, I made chocolate whipped cream, the covered the cake with mini chocolate chips and chocolate sauce. Just in case there wasn’t enough chocolate already. I mean, can you even have too much chocolate? I don’t think it’s possible. And in the case of this cake, it’s perfection. So much chocolate, but so balanced and delicious. Totally to die for.

CHOCOLATE POKE CAKE
CHOCOLATE POKE CAKE

INGREDIENTS :

Chocolate Cake

  • 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
  • 14 oz sweetened condensed milk
  • 1 cup semi sweet chocolate chips

Chocolate Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup + 2 tbsp cocoa
  • 1/2 tsp vanilla extract
  • mini chocolate chips
  • chocolate sauce

INSTRUCTIONS :

  1. Bake cake according to box directions in a 9×13 cake pan.
  2. Once cake comes out of the oven, poke holes all over the top of the cake.
  3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl.
  4. Microwave for about 30 seconds to 1 minute.
  5. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
  6. Pour chocolate mixture over the cake and spread to fill in holes.
  7. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
  8. To make whipped topping, whip heavy cream until it begins to thicken.
  9. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.

You can find complete recipes of this CHOCOLATE POKE CAKE in lifeloveandsugar.com

Strawberry Chocolate Cake

Strawberry Chocolate Cake

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!! Moist chocolate cake topped with fresh strawberries, rich chocolate mousse, chocolate ganache and chocolate curls on top. This is serious chocolate fix, plus the cake looks pretty darn impressive! But I’ll tell you a secret, this show-off cake is quite simple to make!

Yes, this cake looks really time-consuming, considering the list of instructions in the recipe, but don’t let that intimidate you. It’s long list of steps but every step is really simple.

The cake base is my favorite go-to chocolate cake recipe. It’s one bowl recipe! You can make it a day ahead, wrap and set in the fridge and make the mousse next day.

Chocolate mousse is also very simple, just the combination of butter, white chocolate and semi-sweet chocolate melted together and mixed with heavy cream and sugar. I used combo of white chocolate and semi-sweet chocolate to make it sweeter and lees chocolatey, considering rich cake base and chocolate ganache on top. I also added a little gelatin just to make sure the filling holds together and cut the slices easily.

You don’t need that much active time for this Strawberry Chocolate Cake but the filling has to be in the fridge for a few hours or overnight to set, so you have to plan this cake a few days before it’s meant to be served. But every effort is totally worth it!!!

This delicious and really serious looking cake is something you have to try while the fresh strawberries are in season. And what would match better with strawberries than chocolate?! These two are meant to be together! You could enjoy in fresh, juicy strawberries and get serious chocolate therapy with just a single slice of this cake.

Strawberry Chocolate Cake
Strawberry Chocolate Cake

INGREDIENTS :

For Chocolate Cake:

  • 1 cup sugar
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/4 cup + 2 tablespoons cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

For Chocolate Mousse:

  • 6 Tablespoons unsalted butter
  • 12 oz. high-quality semisweet chocolate(chopped)
  • 3.5 oz.white chocolate(chopped)
  • 1 3/4 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons unflavored gelatin
  • 2.5 Tablespoons cool water
  • 2 quarts strawberries ( try to find small strawberries)

For Chocolate Ganache:

  • 2/3 cup heavy cream
  • 5.5 oz. semisweet chocolate( chopped)

For Chocolate Curls:

  • 3.5 oz. semisweet baking chocolate
  • 1 tablespoon vegetable shortening (or vegetable oil)

INSTRUCTIONS :

NOTES: to assemble the cake you’ll need 9×3 inch springform pan.

To make the chocolate cake :

  1. Preheat the oven to 350°F, grease 9 inch round baking pan and line the bottom with parchment paper. (for this step DO NOT use springform pan because the batter is very runny, it might leak)
  2. In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Add egg, milk, oil and vanilla and mix on medium speed for 2 minutes.
  4. Add ½ cup boiling water and mix until combine.
  5. Pour the batter in the pan and bake until toothpick inserted in center comes out clean (25-35 minutes).
  6. Cool 10 minutes in the pan, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.

To make chocolate mousse filling:

  1. In a small dish soften 2 teaspoon unflavored gelatin in 2.5 tablespoons cool water, set aside.
  2. In a heat-proof bowl combine chopped semi-sweet chocolate, white chocolate and butter.
  3. Melt over double boiler or microwave. Stir until smooth and set aside to cool.
  4. Heat softened gelatin on low heat and stir to dissolve and became completely free of lumps, set aside to cool.
  5. Mix 1 3/4 cups heavy cream and vanilla extract until medium peaks form, gradually adding powdered sugar. Mix in gelatin.
  6. Stir a few tablespoons of whipped cream into melted chocolate mixture to lighten it.
  7. Then transfer chocolate mixture into remaining whipped cream and gently fold in with a spatula,
  8. scraping the bottom to incorporate the cream completely.

To assemble the cake:

  1. Place cooled chocolate cake onto serving plate and set the ring from springform pan around the cake.
  2. Spread a thin layer of chocolate mousse filling onto cake (about ½ cup should be enough).
  3. Cut the stem ends of the strawberries flat.
  4. Cut in half vertically as many strawberries as needed to go around the inside edge of the pan, than fill in the entire bottom with whole strawberries(if some strawberries are too tall just cut off more when stemming them because all strawberries should be about the same size).
  5. To spread the filling easier and not to disturb strawberries, transfer it into piping bag and fill in all the gaps between strawberries (be careful not to skip some gaps!).
  6. Spread the rest of the mousse on top of the strawberries and smooth the top.
  7. Place in the fridge for 4-6 hours, or overnight to set.

You can find complete recipes of this Strawberry Chocolate Cake in omgchocolatedesserts.com

CHOCOLATE CHERRY CUPCAKES

CHOCOLATE CHERRY CUPCAKES

If you like chocolate covered cherries, you are going to love these Chocolate Cherry Cupcakes. A delicate spongy cupcake filled with cherry preserves and topped with cherry buttercream frosting. These are sure to be a crowd-pleaser!

This is a cute cupcake idea for Valentine’s Day. Don’t you think? If you love chocolate covered cherries, you will absolutely adore these cupcakes.

The cupcake base is my all time favorite chocolate cupcake. I used it for these Dr. Pepper cupcakes and these Andes Mint cupcakes. Both of which were a huge hit with you guys! I love this simple chocolate cupcake base. It’s fluffy, moist, and sturdy.

I filled the cupcakes with cherry preserves. And topped them with a sweet cherry buttercream frosting. I like to use black cherry preserves because of the rich, dark color. If you can’t find it, you can simply use regular cherry preserves. For extra emphasis on chocolate covered cherry, I dipped fresh cherries in chocolate and topped each cupcake with a single cherry.

CHOCOLATE CHERRY CUPCAKES
CHOCOLATE CHERRY CUPCAKES

INGREDIENTS :

  • 2 tablespoons vegetable oil
  • 6 tablespoons unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 3/4 cup black cherry preserves or regular cherry preserves

For the frosting :

  • 1 cup unsalted butter softened
  • 3 cup confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1/3 cup black cherry preserves or regular cherry preserves

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
  2. In a large bowl, beat together the oil, butter, and sugars until fluffy.
  3. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
  4. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk.
  5. Gradually add the flour mixture to the butter mixture alternating with the milk,
  6. begin and end with the flour mixture. Beat until well blended.
  7. Spoon 2 Tbs of batter into the paper lined muffin pans.
  8. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
  9. Remove cupcakes immediately from pans, and cool completely on a wire rack.
  10. Use the point of a sharp knife to cut a small well in the top center of the cupcakes and fill with cherry preserves.
  11. Replace the top portion of the cupcake and top with frosting.
  12. Garnish with fresh cherries dipped in chocolate if desired.

You can find complete recipes of this CHOCOLATE CHERRY CUPCAKES in bakedbyanintrovert.com

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

Nothing says Valentines Day quite like one of these Dark Chocolate Cupcakes with Raspberry Buttercream Frosting and of course the chocolate hearts are a must! These are some of the most decadent cupcakes I’ve ever made and in such a good way! They are rich and luscious and oh so irresistibly chocolatey!

This is definitely one of my new favorite chocolate cupcake recipes (and if you want to make it more of a milder milk chocolate cupcake just reduce the cocoa 2 Tbsp and up the flour 2 more Tbsp, I tested them out both ways but definitely preferred the darker version here paired with the sweetness of the raspberry frosting). They are somewhat dense and deliciously fudgy and you’ll want to make them again and again.

This Raspberry Buttercream has such a vibrant raspberry flavor, it took me a while to figure out how to get a concentrated berry flavor in frosting (like this Strawberry Buttercream Frosting) but I found you can either use freeze dried berries or puree fresh berries and reduce the puree in a saucepan to a more concentrated amount, which in turn packs in more flavor without having to add in so much of that runny liquid (because too much liquid in frosting of course is just not good – plus this reduced version yields a thicker puree).

I do like the freeze dried version I once shared but I’ve traded that in because I definitely prefer the flavor of the fresh berries in frosting – even though it does take a bit more effort. And of course I can’t get enough of the gorgeous natural color in the frosting (note that sometimes yours may not be quite as deep pink, it just depends on the berries. The darker ones tend to give more color, either way though it should still be quite pink and you shouldn’t need any food coloring).

It’s practically Valentines day already, so there, you have an excuse to make cupcakes today so get to it :).

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

INGREDIENTS :

  • 2 oz unsweetened chocolate, chopped
  • 3/4 cup + 2 Tbsp (124g) all-purpose flour
  • 1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (220g) granulated sugar
  • 1/4 cup (56g) unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup (124g) sour cream
  • 1/2 cup boiling water
  • Raspberry Buttercream Frosting
  • 12 or 24 raspberries (12 if you only want to add to tops, 24 if you want one underneath frosting too)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
  2. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly.
  3. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
  4. In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined (it won’t come together entirely but mix until lumps of butter are creamed),
  5. mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream.
  6. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined.
  7. Add about 1/5 of the boiling water at a time, mixing until combined after each addition.
  8. Once water has all been mixed in mix batter on medium-low speed for 1 minute.
  9. Divide batter among prepared muffin cups, filling each about 2/3 full (it’s about 1/4 cup of batter).
  10. Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 – 20 minutes.
  11. Remove from oven, transfer to a wire rack and cool 10 minutes, then transfer to an airtight container (one that doesn’t touch tops. I like to do this to seal in moisture)
  12. and allow to cool completely before frosting.
  13. Once cool frost with Raspberry Buttercream Frosting and top with raspberries.
  14. Store in an airtight container in refrigerator.
  • NOTES
    If you’d like to Make the chocolate hearts for decoration, I simply melted about 2 ounces of dark chocolate in the microwave on 50% power in 20 second increments, stirring between intervals until melted and smooth.

You can find complete recipes of this Dark Chocolate Cupcakes with Raspberry Buttercream Frosting in cookingclassy.com

Copycat Cosmic Brownies

Copycat Cosmic Brownies

Copycat Cosmic Brownies:
Thick, fudgy brownies smothered in silky smooth chocolate ganache, and topped with M&M candies.

I always hear adults talking about how busy kids are today. From sports, to music lessons, and even karate it seems like they are always headed somewhere.However, I don’t think this is a recent phenomena. Every Tuesday I had to rush from dance class, to soccer. This inevitably resulted in having to eat dinner in the car.

My typical meal was a toaster pizza (an actual pizza made in the toaster). Oh how I miss those! I also usually grabbed either zebra cakes or cosmic brownies from the vending machine.

No matter how hard I try I can’t ever recreate that toaster pizza. But I can create an even more delicious version of Cosmic Brownies. My version is thick and ultra fudgy. They’re also made with m and ms instead of unidentified candy bits (unless you’re into that).

Copycat Cosmic Brownies
Copycat Cosmic Brownies

INGREDIENTS :

For the Brownies:

  • ¾ Cup Unsalted Butter (1½ Sticks),
  • 2 Eggs
  • 1 Cup Granulated Sugar
  • ⅔ Cup Light Brown Sugar, Tightly Packed
  • 2 Tablespoons Milk
  • 2 Teaspoons Vanilla Extract
  • ¾ cup Un-Sweetened Natural Cocoa Powder
  • ¾ cup all-purpose flour

For the Topping:

  • 1½ Cups Semi Sweet Chocolate Chips
  • ½ Cup Heavy Cream
  • 1 Cup M&M Minis

INSTRUCTIONS :

For the Brownies:

  1. Preheat oven to 350 degrees F. Line a 9×9 inch pan with foil.
  2. Spray with non stick spray.
  3. In a large bowl, melt butter in the microwave for 1-2 minutes.
  4. Whisk in sugars, eggs, milk, and vanilla.
  5. Then whisk in cocoa powder until smooth.
  6. Add flour gradually, until combined.
  7. Spread batter in prepared pan.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  9. Heat heavy cream in a medium sauce pan.
  10. Add chocolate chips.
  11. Stir occasionally until smooth.
  12. Pour ganache over brownies.
  13. Smooth with an offset spatula.

You can find complete recipes of this Copycat Cosmic Brownies in bakingbeauty.net

SALTED CARAMEL CHOCOLATE CAKE

SALTED CARAMEL CHOCOLATE CAKE

Three layers of Salted Caramel Chocolate Cake! So decadent!

Happy Friday!

Tomorrow is my birthday and I’m currently feeling ALL of the feelings. Also currently in the car, driving to the beach, eating a slice of cake and chasing it with an iced coffee. If today is any indication of what 29 is going to be like, I think this year is going to be pretty great!

Before I embark on my birthday adventure I wanted to pop in and share a slice of cake with YOU. You have been a huge party of what has made this past year so unbelievably amazing and you’re the reason I have so much hope, joy and passion for the year to come.

But enough gushing (because I’m tearing up and don’t have waterproof mascara on right now now): let’s talk about cake!

I bake myself a birthday cake every year and this year I wanted something sinfully decadent. At first I thought it would be chocolate (my favorite)… then I started dreaming of something drenched in salted caramel… finally I decided to full on treat myself and create a cake that featured BOTH.

So, without further ado, meet my 29th birthday cake: Salted Caramel Chocolate Cake. Tips and Tricks for Recipe Success:

  • This recipe calls for vegetable oil, but you can use an equal amount of melted coconut oil in its place.
  • I do not recommend substituting oil with butter.
  • I used store bought salted caramel in this recipe to save me time, but feel free to use homemade if you’d like! I suggest using a salted caramel sauce with a thicker consistency.
  • You can click here to check out the exact caramel sauce I used.
  • You might also want to check out my recipe for 6-minute salted caramel sauce.
  • For best results, make sure your eggs, egg yolks, sour cream, and milk have all come to room temperature before you begin baking.
  • When you measure your flour, be sure you’re not packing it into the measuring cup.
  • Packed flour will yield a dense and dry cake.
  • The cake layers should all be baked on the middle rack of your oven.
  • If there’s not enough room in your oven to bake them all in an even row at once, simply bake them in two batches.
  • For the frosting, you’ll want to make sure your butter is VERY soft before creaming it.
  • The cakes should be completely cool before adding the frosting and salted caramel.
  • The assembly is a two part process: you’ll place one cake level on a large plate, top it with a thin layer of frosting, then add the caramel,
  • then add another cake level and repeat.
  • Once you’ve added the final cake level you’ll want to leave the top bare and place the cake in the fridge to set for one hour.
  • Once it’s set, you can finish frosting.
SALTED CARAMEL CHOCOLATE CAKE
SALTED CARAMEL CHOCOLATE CAKE

INGREDIENTS :

For the chocolate cake:

  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 and 3/4 cups all-purpose flour (not packed!)
  • 1 and 1/2 cups unsweetened cocoa powder, sifted
  • 3 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 3 large eggs + 2 large egg yolks, at room temperature
  • 1 and 1/2 cups full-fat sour cream
  • 1/3 cup whole milk
  • 3/4 cup vegetable oil (you may also sub in melted coconut oil)
  • 2 tablespoons vanilla extract
  • 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

  • 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
  • 4 and 1/2 cups confectioners’ sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons heavy cream (more if needed)
  • 2 tablespoons salted caramel sauce

Garnish:

  • 1 and 1/4 cups salted caramel sauce (please see post for more on this)
  • Flaky sea salt

INSTRUCTIONS :

For the chocolate cake:

  1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with.
  2. Spray each pan generously – sides and bottom – with nonstick cooking spray,
  3. then place the parchment paper cut out in the bottom of the pans and spray again.
  4. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt;
  6. mix on low until dry ingredients are thoroughly combined.
  7. Use your hands to break up any large clumps, if needed. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract;
  8. mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated.
  9. Pour in hot water and continue mixing until completely combined; about 1 minute.
  10. The batter will quite thin. Divide batter evenly among prepared pans.
  11. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
  12. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack;
  13. cool cakes completely before frosting.

For the chocolate frosting:

  1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
  2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl.
  3. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes.
  4. Increase mixer speed to medium;
  5. add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes.
  6. If your frosting appears a little too thin,
  7. add a little more confectioners’ sugar; If your frosting needs to be thinner,
  8. add additional heavy cream, 1 tablespoon at a time.

Assembly:

  1. Using a serrated knife, carefully trim the raised top of each cake,
  2. making each one an even, level surface.
  3. Transfer 1 layer to a large plate or cake stand.
  4. Spread a thin layer of frosting on top,
  5. then add a 1/2 cup of caramel

You can find complete recipes of this SALTED CARAMEL CHOCOLATE CAKE in bakerbynature.com

GOOEY OREO COOKIE BARS

GOOEY OREO COOKIE BARS

EWWWW, NO! You all have really dirty minds. I mean, I lived through 50 shades of…painting gray! I had no idea that gray was such a hard color to pick. I thought you mixed black and white and voila – gray. That’s totally not so.

(According to the lady at Sherwin-Williams – gray is not made from black and white. ALL gray has at least some color in it. Okaaaayyyyy.)We went through about 7 shades and 4 trips to the pain store in one day. And by “we” I mean “Mel.” It’s a good thing he loves me a lot.

Getting ready for this kitchen remodel is driving me insane. We had to pick a paint color that would match the gray-brown/teal/green curtains, the greenish glass tile, and the marble-like quartz. And that paint color needed to be photograph friendly. (Bloggers – you get me on that right? Nothing screams problems like a colorful wall.) Gray was the obvious choice.

It only took 7 tries to find one I we liked. We painted one wall (so we could hang the new TV, priorities) and sat back to literally watch paint dry. Gray is a weird color; depending on the light I like it more or less. But there is no way I’m looking at more paint.

I’ve moved on to lighting. Now that is a hard choice. That’s a whole other post in itself. In the meantime I’m self-medicating with Gooey Oreo Cookie Bars. Will you join me?

GOOEY OREO COOKIE BARS
GOOEY OREO COOKIE BARS

INGREDIENTS:

  • 1/3 cup Hershey’s Special Dark unsweetened cocoa powder (you can use regular unsweetened if needed)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup white chocolate chips
  • 6 Oreo cookies, chopped
  • 1/2 cup sweetened condensed milk

INSTRUCTIONS :

  1. Preheat oven to 350°F. Line a 9×9” square pan with foil and spray with cooking spray.
  2. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars.
  4. Mix in egg and vanilla and mix until smooth.
  5. Add dry ingredients and mix until combined.
  6. Press half the dough into the bottom of prepared pan.
  7. Sprinkle with white chocolate chips and chopped Oreos.
  8. Drizzle with sweetened condensed milk.
  9. Drop remaining dough by spoonfuls over the top and spread lightly with your fingers.
  10. Some of the filling will show through, try to seal the edges as much as possible.
  11. Bake for about 27-30 minutes util the top looses it’s glossy sheen and they look dry on top.
  12. The center may jiggle just a bit still.
  13. Cool completely before cutting into bars.

You can find complete recipes of this GOOEY OREO COOKIE BARS in crazyforcrust.com

FUDGY PALEO BROWNIES

FUDGY PALEO BROWNIES

These Fudgy Paleo Brownies are so simple to make, are not cakey at all, and are the perfect chocolate treat! So delicious and gluten free, dairy free and nut free!

October is Fair Trade Month and I am so honored to be able to not only share a delicious recipe with you, but to also share why buying Fair Trade is so important. What is Fair Trade? Buying Fair Trade ensures that you’re getting quality products and the people who grow, sew and craft them get a fair deal for their hard work. In fact, your everyday purchases can help farmers and factory workers in 70 countries work in safe conditions, earn extra money to invest in their communities and improve the lives of their families. I also want to share a story with you of a lady who worked in a Fair Trade factor in India and how that makes a difference in her life.

Now, this amazingly delicious recipe! As soon as I received this box, I knew I wanted to make brownies. And these brownies are so good! Thick, fudgy, rich, intense chocolate flavor, and so easy to make! No one will know these are paleo! I wanted to create a recipe that was just like the “regular” version and that’s exactly what these are. If you have never used coconut flour to bake, then there is a little learning curve. It is super dry so you don’t need a lot. A quarter cup was all I used in this recipe- so a bag lasts a long time.

They are so easy to make. They are mixed in one pan and are in the oven within just a few minutes. These are perfect for those times you need chocolate treat quickly, or those times when you have to bring a dessert somewhere. You will absolutely love these brownies!!

FUDGY PALEO BROWNIES
FUDGY PALEO BROWNIES

Ingredients

  • 1/2 cup melted coconut oil (I used Nutiva unrefined)
  • 1/2 cup cocoa powder (I used Lake Champion)
  • 2 oz unsweetened chocolate (I used Sunspire Organic Baking Bar)
  • 3/4 cup honey
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/4 cup coconut flour (I used Arrowhead Mills)
  • 1/2 teaspoon salt
  • 1 teaspoon fair trade espresso powder (optional, but recommended)

Instructions

  1. Preheat oven to 350° and line a 9×9 baking pan with parchment paper. Spray with non-stick spray and set aside.
  2. In a medium saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain.

You can find complete recipes of this Fudgy Paleo Brownies in jaysbakingmecrazy.com