Double Chocolate Layer Cake

I know that it has happened to you...it happens to us all. We sometimes have this craving for chocolate and when we do, we have to have it! This happened to me not too long ago and this yummy cake is a result of my chocolate cravings! I new that if I made it for just myself and Bubba, we would eat it all...So we had a bunch of friends over to share it with. This is a big cake so make sure to invite lots of friends! The recipe is delicious and moist. The coffee in it really brings out the chocolate flavor!

Double Chocolate Layer Cake
Adapted from Gourmet.

Ingredients:

3 oz. fine quality semisweet chocolate

1 1/2 cup hot brewed coffee

2 1/2 cups all-purpose flour

1 1/2 cups unsweetened cocoa powder (not Dutch process)

2 tsp baking soda

3/4 tsp baking powder

1 1/4 tsp salt

3 large eggs

3/4 cups vegetable oil

1 1/2 cup well shaken buttermilk

3/4 tsp vanilla

Preheat oven to 300F and grease 3 9-inch cake pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer, beat eggs until thickened slightly and lemon color (about 3 min with standing mixer or 5 min with a hand mixer). Slowly add oil, buttermilk, vanilla and melted chocolate mixture into eggs, beating until well combined. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.

Chocolate Frosting

1/2 cup unsalted butter at room temperature

4 cups powdered sugar

4 tbs cocoa powder

4 tbs heavy cream

1 tsp vanilla

pinch of salt

In a work bowl with an electric mixer, cream butter. Sift the sugar and cocoa powder together and gradually add to the butter, beating well after each addition. Add the cream and vanilla and beat until well blended and fluffy.

Spread frosting between cake layers and over top and sides.

German Chocolate Cupcakes

I have a sister-in-law, Missy who is vegan. I know that a lot people think that it is a crazy way to eat, but there are so many delicious things to eat that are vegan and I am true convert when it comes to vegan cupcakes! Missy introduced me to the cookbook Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz (Thanks Missy!).

I think that vegan cupcakes are so much better than the ordinary cupcake. They are so moist and yummy. I usually don't make vegan frosting since I still love a good cream cheese frosting, but this German chocolate frosting is vegan and it is great! The only difference from a normal recipe is that it uses coconut milk instead of sweetened condensed milk. So, give this recipe a try! It will make you all fall in love with vegan cupcakes!!!

German Chocolate Cupcakes
Makes 12 cupcakes. Adapted from Vegan Cupcakes Take Over the World

For the Cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions
Preheat oven to 350˚F and line muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).

Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.

For the Coconut Pecan Topping:
1/4 cup rice milk
2 tablespoons arrowroot or cornstarch
1 pinch of salt
3/4 cup coconut milk
1 cup packed brown sugar
1 1/2 cups wide chip unsweetened coconut
1/2 chopped pecans
1 teaspoon vanilla extract

While the cupcakes are cooking:
Whisk the rice milk and starch together in a small bowl and set aside.
Combine the coconut milk and sugar together in a stainless steel saucepan.
Over a medium heat, stirring occasionally, cook the milk and sugar until it starts to boil.

Turn the heat down to low and cook for 5 minutes, stirring occasionally.
Whisk the rice milk mixture one more time.

Slowly pour the rice milk mixture into the coconut milk mixture stirring constantly.
Continue to stir this until it darkens and gets very thick and smooth, about 7 to 15 minutes (It took closer to 15- 20 minutes for me).

Remove from heat and stir in the vanilla extract, coconut and pecans. Cool to room temperature before frosting the cupcakes.

Banana Chocolate Chip Cake

When Bubba and I were living with his sweet grandparents, Grandma Sweetie Pie made this cake for his birthday. It is to die for! If you like bananas and chocolate, you will love this!

Banana Chocolate Chip Cake
Recipe adapted from the World Wide Ward Cookbook.

Cake:
1 1/4 C. sugar
1/2 C. butter
2 eggs
1 tsp. baking soda
4 tbs. sour cream
1 1/2 C. flour
1/4 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
1 C. bananas, mashed

Topping:
1/4 C. packed brown sugar
1/8 C. granulated sugar
1 tbs. cinnamon
1 C. chocolate chips
1 C. nuts, chopped (optional)

Line an angel food cake pan with waxed paper and grease well. (I didn't use the wax paper, but greased the pan well and it cam out just fine.) Cream the sugar, butter and eggs. Combine baking soda and sour cream; stir into butter and sugar mixture. Add flour, salt and baking powder. Mix well. Stir in vanilla and bananas. Pour half of the batter into pan. Combine Topping ingredients. Sprinkle half of the topping over the batter in pan. Pour remaining batter into the pan and sprinkle with remaining topping. Bake at 325F for 45-60 minutes. Cake is done when toothpick comes out clean. Cool before removing from pan.

White Chocolate Chip Cookies

I was just sitting at home the other day and was craving cookies. I wanted to bake them and I wanted to eat them! I have always loved white chocolate macadamia nut cookies, but honestly, I could always do without the nuts. So, I found a delicious recipe for white chocolate macadamia nut cookies and I just left out the nuts. They were so good! I ate 6 cookies in one day!

White Chocolate Chip Macadamia Nut Cookies
Makes about 4 dozen cookies.

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks

Directions:
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto un-greased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

Banana Chocolate Chip Cookies

This is a great recipe for those bananas that start to over ripen. They are always a hit in my home! I found this recipe in the World Wide Ward Cookbook.

Ingredients:

2/3 cup shortening

1 cup sugar

2 eggs

3 ripe bananas, mashed

2 1/2 cups flour

1/4 tsp baking soda

2 tsp baking powder

1 cup chocolate chips

1/2 tsp salt

1/2 tsp vanilla

Directions:

Combine all of the wet ingredients, then add the dry ingredients. Mix well with mixer. Spoon cookie dough onto cookie sheet. Bake at 350 for 10-12 minutes.

*The dough is a littler more sticky/runny than most cookie doughs.

Chocolate Peanut Butter Chip Cookies

I thought this would be a fun post after the last one since it is its opposite. I made these for my Sunday School class this week and they were definitely a hit! I loved them...I couldn't stop eating them. If you love peanut butter and chocolate, you will love these cookies. This recipe is from Gourmet.


Ingredients:
1 1/2 cup flour
1/2 cup unsweetened cocoa powder (not dutch process)
3/4 tsp baking soda
1/4 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 1/2 tsp vanilla
1 2/3 cups (10 oz. bag) peanut butter chips
1 cup semisweet chocolate chips (about 8 oz.)


Directions:
Preheat oven to 350 F.

Into a bowl sift together flour, cocoa powder, baking soda and salt. In a bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in egg and vanilla until well combined. Beat in flour mixture until just combined and stir in chips.

Drop dough by tablespoons about 2 inches apart onto un-greased baking sheets and bake in batches in middle of oven until cookies are just set and begin to crack on top, about 12 minutes. Cool cookies on sheets on racks 1 minute and with a spatula transfer to racks to cool completely.

*I only baked my cookies for 10 minutes and they turned out gooey and chewy, just the way I like them.

Peanut Butter Cookies with Chocolate Chunks

I found this recipe on Epicurious. It is originally from Bon Appetit. I thought it was an interesting recipe because it calls for honey. Other than jam, honey is the best with peanut butter!! It reminds me of those peanut butter and honey sandwiches my mom used to make me when I was little. These are great cookies. Give them a try!


Ingredients:

1 1/2 cups flour
1/3 cup old-fashioned oats
1 tsp baking soda
1/4 tsp salt
1 cup old-fashioned chunky peanut butter (about 9 0z.)
1 cup golden brown sugar
1/2 cup (1 stick) unsalted butter, room temp
1/4 cup honey
1 large egg
1 tsp vanilla extract
5 oz. semisweet chocolate, coarsely chopped (I used chocolate chips)

Directions:

Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter in two additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.

Preheat oven to 350 F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes . Using metal spatula, transfer cookies to rack and cool completely.

*I just used a cookie scoop and it worked just fine.

Homemade Oreo Cookies with Cream Cheese Frosting

These cookies are always a hit. I made them for the Super Bowl this year and everybody loved them. They can be a little time consuming, but they are definitely worth it!!

Oreo Cookies

Mix together:
2 packages Devil Food Cake mix
4 eggs
1 1/2 cup shortening
1/4 cup flour

Mix together and roll into balls. Bake at 350 for 8-9 minutes. Do not over bake. Cool and frost with cream cheese frosting.


Cream Cheese Frosting

Mix together:
1 8-oz. package cream cheese
1/4 cup butter
1 lb. powdered sugar (about 4 cups)
2 tsp. vanilla

Chocolate Peanut Butter Cake

Bubba, my husband, loves peanut butter. For his birthday, I made him this cake and he was quite the happy Birthday Boy. This recipe takes a little bit of time, but it is definitely worth it! I first found this recipe from another food blog, but the original recipe comes from Sky High: Irresistibly Triple-Layer Cakes.

Sour Cream Chocolate Cake with Peanut

Butter Frosting and Chocolate-Peanut Butter Glaze

Cake:

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda

1 tsp salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 tablespoons distilled white vinegar
1 tsp vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk the eggs and beat until well blended. Scrape down sides of bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30-35 minutes, or until cake tester or wooden toothpick inserted in center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully pull off paper liners, and let cool completely. (To ensure that the cakes are firm enough to frost, stick them in the freezer for 30 minutes.)

4. To frost the cakes, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Once the cake is fully frosted, it helps to chill it again and let if firm up before you put on the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate-Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting:

10 ounces cream cheese, at room temperature

1 stick unsalted butter, at room temperature

5 cups confectioners' sugar

2/3 cup creamy peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, about 3-4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze:

8 ounces semi-sweet chocolate, coarsely chopped
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup half and half

1. In the top of a double broiler, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from heat and whisk in half and half, beating until smooth. Use while still warm.