Chocolate Fudge Layer Cake

chocolate fudge cake

After nearly 4 weeks of eating clean and detoxing I decided to have a cheat day. Not just any cheat day. A chocolate fudge cake cheat day. You can make this cake in two 9 inch pans or as a sheet cake, but I decided to be really difficult. I made two 6 inch layers with a side of four cupcakes. I wanted to use the extra cupcakes and pieces from evening out the layers to freeze for cake pops. Yum!

chocolate cake

There is one special ingredient in this cake. I was in the kitchen throwing together ingredients and I decided to make a cup of coffee. I just bought some caramel nut k cups and the smell is so sweet and delicious. I went ahead and used the cup of coffee in the batter instead of the boiling water.

Such. A. Good. Decision. This cake is so smooth and fudge-y with that hint of caramel. Topped with my dark chocolate butter cream it is THE perfect cheat meal.

Chocolate Fudge Cake

Chocolate Fudge Layer Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Smooth fudge-y chocolate cake bursting with dark chocolate frosting.
Ingredients
  • 2 cups of sugar
  • 2 cups of AP flour
  • 2 eggs
  • 1 cup of very hot caramel nut (or hazelnut) coffee
  • 1 cup of 2 % milk
  • ¾ cup of dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ canola oil
  • For the frosting -
  • 2 sticks of room temperature butter
  • 2 cups of powered sugar
  • ¾ cup of dark chocolate cocoa powder
  • ½ tsp salt
  • 1 tbsp milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together the sugar, milk, oil, and 2 eggs. Add in the dry ingredients. Once mixed together add in the coffee and very carefully mix until the batter comes together.
  3. Batter will be very thin.
  4. Add to prepared cake pans and bake for 25-30 minutes.
  5. Use a tooth pick and test. If the tooth pick comes out clean (no liquid batter) the cakes are ready.
  6. For the frosting-
  7. Mix together 1 cup of sugar, the butter and the cocoa powder. Add in remaining sugar and milk as needed for desired smoothness.

This is definitely one of my favorite new recipes. The layers are so thick and fudge like. The frosting truly is the perfect pairing.

 

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New York Times Chocolate Chip Cookies

Chocolate Chip Cookies

Do you remember the show What Not To Wear? I used to be obsessed with watching Stacy London and Clinton Kelly surprising regular people and updating their wardrobe. After the show ended and Clinton Kelly moved to the Chew I was convinced that he could do no wrong. He knows fashion and now he is in the world of food. My two favorite things.

When the first season aired I remember my mom emailing me about a chocolate chip cookie show down hosted by Clinton. I scoffed, convinced I knew the perfect recipe and there is no way this long complicated recipe was better. A few weeks later I visited her and she had rows of these huge chocolate chunk masterpieces cooling on the counter. Overflowing with melting chocolate and sprinkled with fat flakes of sea salt. It was my every cookie dream.

I am sure I have referenced Home Alone 2 before? When he is in the hotel with the chocolate cookies the size of his head? These are those cookies. So perfectly dense and chewy with layers of chocolate and salt. If you have the time there truly is no better cookie.

new york times

I will link the original recipe here. Listed below is my version. Same concept, but tweaked to my taste buds.

New York Times Chocolate Chip Cookies
Recipe type: Dessesrt, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Oversized chewy dense chocolate chunk cookies topped with sea salt.
Ingredients
  • 2 cups and 2 tbsp of cake flour
  • 1½ cups of bread flour
  • 1¼ tsp baking soda
  • 1¼ tsp baking powder
  • 1 tsp sea salt (plus more for sprinkling)
  • 2 sticks and 1 tsp of unsalted butter room temp
  • 1 cup of granulated sugar
  • 1½ cups of light brown sugar
  • 2 large eggs at room temp
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1¼ pounds of chocolate - chopped bittersweet, dark chocolate chunks and semi sweet chips (even white chocolate if you please)
Instructions
  1. Mix the butter and sugars until pale.
  2. Add vanilla.
  3. Whip in the eggs until mixed, do not over mix.
  4. Add in the mixture of dry ingredients (flours, baking powder, soda, salt and cinnamon).
  5. Once combined hand fold the chocolate in.
  6. Form into a ball and cover with plastic wrap.
  7. Refrigerate for at least 24 hours.
  8. Preheat oven to 350.
  9. Form the balls of dough.
  10. Roughly 2 tbsps each.
  11. Bake for 10-12 minutes.
  12. Do not over bake.
  13. Pull out when the edges are golden brown.
  14. The middle will continue to cook on the pan.
  15. Sprinkle with sea salt.

Seriously, if you have the time try these. There is nothing like them. Perfect bakery style cookies.

chocolate chip cookies

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German Chocolate Cupcakes w/ Dark Chocolate Frosting

german chocolate cupcake

German chocolate means different things to different people. It blows my mind how many weirdos people do not like coconut! I look everything about coconut. The smell, taste, and texture! BUT for those of you who do not like or cannot eat coconut I made German chocolate cupcakes minus the coconut.

These cupcakes were created by an American with the name German. They are a very sweet fluffy chocolate cupcake. I typically go for a dense fudge-y cupcake, but today I wanted to lighten up since I was going to cover them in a rich dark chocolate.

chocolate cupcake

I attempted to film a quick icing tutorial. It will be live with this post. Be warned: Filming alone while trying to keep all the important steps in focus is way more difficult than I imagined. I have a remote for my camera, but the only indication that you are filming is a quick blue flash. If you miss it then you have no idea if you are recording. I tried running back and forth to make sure I was recording, but somehow I still missed an important clip. When I was actually spiraling the icing over the cupcakes.  I will keep practicing and I promise to have a full tutorial in the future!

Click here for the dark chocolate icing tutorial!

German Chocolate Cupcakes w/ Dark Chocolate Frosting
Recipe type: Baking, Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Sweet chocolate cupcakes perfect for a heavy icing. This is the German chocolate recipe for anyone that does not want coconut in their cupcake.
Ingredients
  • 4 oz of BAKERS SWEET chocolate (one full bar or 4 oz of milk chocolate chips)
  • ½ cup of strong brewed coffee
  • 2 cups of sugar
  • 2 cups of flour
  • 2 sticks (1 cup of butter) melted and cooled (unsalted)
  • ½ cup of butter milk
  • 3 eggs
  • 1 tbsp of pure vanilla extract
  • 1 tsp of baking soda
  • ⅛ tsp salt
Instructions
  1. Preheat your oven to 350 and set out your cupcake tins greased or with liners.
  2. Melt the chocolate in the microwave on high for one minute.
  3. You can add a tsp of milk while you microwave to keep from burning.
  4. Set the chocolate to the side to slightly cool.
  5. Mix together the sugar, eggs and butter.
  6. Add in the chocolate.
  7. Just make sure the chocolate is not hot enough to cook your eggs.
  8. Mix in the vanilla.
  9. Add in the coffee.
  10. Mix in the flour, salt and baking soda. Do not over mix.
  11. Add in the buttermilk.
  12. Your batter will be liquidy.
  13. Pour into baking tins.
  14. Do not over bake. Pull them out of the oven as soon as your testing tooth pick comes out clean.

 I hope you enjoy this Valentine’s Day (or any day) treat!

cupacakes

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Homemade Pecan Brownie Sundaes

pecan brownies

brownie sundae

And then there are days when you just need a brownie. Smothered in gelato. Topped with whip cream and sprinkles.

My favorite kind of brownies have a crunchy top that you can tap with your spoon and it opens up to a dense fudge center. You know what I am talking about. It is reminiscent of creme brulee – you tap with a spoon and the top “shell” cracks revealing the good stuff.

I love adding nuts to my brownies. Usually walnuts, but this time I decided to use pecan halves.

When the brownies were done I topped them with some dark chocolate chips. This gave them a rich gooey topping.

We picked up some vanilla caramel gelato to scoop on top and added our favorite whip cream. I used a sectioned brownie pan to make small servings.

If you are feeling extra daring I would recommend chocolate gelato with hot fudge too! Yum!

Brownies

Homemade Pecan Brownie Sundaes
Recipe type: Baking, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Easy homemade pecan brownies topped with gelato and whip cream.
Ingredients
  • 4 ounces of dark or semi sweet chocolate
  • 1½ stick of unsalted butter
  • 3 eggs
  • 2 cups of granulated sugar
  • 1 cup of flour
  • 1 tsp salt
  • 1 cup of nuts
  • extra chocolate for topping
  • Gelato
  • Whip cream
  • Sprinkles
Instructions
  1. Preheat oven to 350.
  2. Melt butter and chocolate and stir together until well combined.
  3. In a separate bowl mix sugar and eggs until fluffy and pale.
  4. Add in the chocolate mixture.
  5. Stir in the flour and salt until combined.
  6. Fold in the nuts.
  7. Pour into a 9 inch pan or a brownie pan.
  8. Bake for 25 minutes or until set.
  9. Top with extra chocolate.
  10. Let cool.
  11. Top your brownie with the gelato and whip cream.
  12. Enjoy!

Next time you are in the mood for chocolate, try these pecan brownies! They are so easy to customize. Just choose your favorite nuts and chocolate and you are good to go!

pecan brownies

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