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Tag Archives: chocolate

One-Bowl Chocolate Cake

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This is a very simple chocolate cake but I daresay it might be even better then my previous favorite. It is incredibly moist and so tender, with the perfect amount of chocolate flavor. It is a perfect cake to whip up when you don’t have time for a fussy recipe, and who needs fussy when simplicity brings such deliciousness? I hope you try it.

One-Bowl Chocolate Cake

Printable recipe
Printable recipe with picture

2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup canola oil
1 cup buttermilk
1 cup hot water
Frosting of your choice
Colored sprinkles, optional

Preheat oven to 350°. Grease a 13×9-in. baking pan, or spray with cooking oil. In a large bowl, whisk the first six ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined.

Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

Chocolate Buttercream Frosting: In a large bowl, beat 1/2 cup softened butter until creamy. Beat in 2 cups confectioners’ sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract and 3-4 tablespoons 2% milk (I used heavy cream) to achieve desired consistency.

*Veronica’s notes: I sifted my dry ingredients since my cocoa powder was really lumpy. If you find yourself in the same boat, with big clumps of cocoa powder in the dry ingredients that won’t mix out, I would suggest sifting so you don’t have any clumps.

Recipe source: Taste of Home

Tomorrow I have something exciting to show you guys, be sure to check back!

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Cake Batter Lovins

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Remember the “Cake Batter Everything” craze that swept over the food blog world in 2011? Yeah, I hopped on that and enjoyed it to the fullest.  I shared only one of my cake batter explorations with you, the Cake Batter Crispy Treats, which were my favorite cake batter flavored treat, but do you think I let the remainder of my bag of yellow cake mix go to waste? No way, Jose.

Here’s a few ideas if you need some ways to use up extra cake mix.

Cake Batter Oats. This is actually a pretty healthy recipe, considering there’s cake mix in it. And tasty too!

Cake Batter French Toast. What can I say, cake batter is such a great way to start the day. And sprinkles just make everything so happy.  This one would be fun for a birthday breakfast! I made a simple icing glaze by mixing like 1/4 cup powdered sugar with just enough milk to get it a drizzling consistency.

Cake Batter Candies. For these, I just melted some vanilla almond bark and added enough yellow cake mix to make it taste like cake batter, but not so much it got too thick.  I poured most of it in a chocolate bar mold (like the one I used for this Vegan White Chocolate), but I didn’t get a picture of that before I gave it to a friend as part of a thank you gift for turning a stain on my jeans into a work of art. The rest of it I poured into peanut butter cup molds and put sprinkles over the tops while it was still setting up.  Kids went crazy for these at a get together, even more so than my Cupcake Bites!

Have you made any cake batter flavored yums?

Tiger Butter


If you need an idea for last-minute Valentine’s Day treats for your loved ones, I gotcha covered!  I’ve made four batches of this Tiger Butter fudge since Christmas and everyone has been so impressed with it, I don’t know whether to be proud or ashamed of how easy it is to make!  Three ingredients, melt, stir, and swirl, and you’re done.

And if you’re wondering about the taste, it is oh so good.  The peanut butter layer is incredibly creamy and of course the chocolate is the perfect complement.  Need I say more?

Tiger Butter

Printable recipe
Printable recipe with picture

1 (24 oz) package vanilla almond bark candy coating
1 (1 lb 2 oz) jar creamy peanut butter
1 1/4 cups milk chocolate chips

Line a rimmed baking sheet with foil; set aside.

In a microwave-safe bowl, microwave the chocolate chips for one minute and stir well. Microwave in 15-second intervals, stirring well in between, until completely melted. This takes 2 intervals for my microwave. Be careful not to overheat the chocolate and stir well after each interval, allowing the residual heat to melt the chips before microwaving again. If you overheat them, they will get too thick and you won’t be able to use the melted chocolate for swirling. Once melted, set aside.

Melt the almond bark according to package directions. Usually that would be to place them in a microwave safe bowl, microwave for 1-1 1/2 minutes, stir well, and microwave in 15 second intervals, stirring in between, until melted and smooth. Once melted, stir in the peanut butter until creamy and smooth. Spread into prepared baking sheet.

If the melted milk chocolate has become too firm with standing, microwave for ten seconds, stir, then pour it over the peanut butter mixture in long horizontal lines. Drag a spatula through the lines in a vertical pattern, going up on one line, then down on the next, repeating until the pan is swirled. Allow to set for several hours or overnight before cutting. You may refrigerate the fudge to set it up quickly.

Stores great at room temperature, and you don’t even have to cover it. Great shelf life. I’ve left some uncovered for up to two weeks with no spoiling.

Veronica’s notes: although I haven’t tried it, you should be able to substitute 1 1/2 lbs white baking chips for the candy coating if you can’t find it in your area, or even real white chocolate if you don’t mind the big price tag. I like to use milk chocolate with peanut butter, but semisweet chocolate is perfectly fine and would create a more dramatic stripe effect.

Recipe source: adapted from The Better Baker

Chocolatey Chocolate Zucchini Bread

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Back when I made the super-fantastic Double Chocolate Banana Bread, I also made a loaf of chocolate zucchini bread, hoping it would turn out as good as the banana bread.  It was a huge, miserable disappointment.  Dry, and hardly any chocolate flavor.  I didn’t mention this on that post, but out of the blue, reader Caren K. mentioned she had a chocolate zucchini bread recipe that was to die for.  Of course I had to ask her for it, and she thankfully obliged.

This bread totally met my expectations!  As you can see in the pictures, I barely had half a loaf to photograph the next day because we couldn’t help but dig in, and dig in some more, while it was cooling the night before.  It is so incredibly moist, to the point of being fudgy, and I love the hint of cinnamon – it really adds some warmth and mystery to the bread.  You don’t taste the instant coffee, and I suspect it is there to enhance the chocolate flavor.  If so, I think it does its job well, as this bread is perfectly chocolatey!

Chocolatey Chocolate Zucchini Bread

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Printable recipe with picture

2 cups grated zucchini, measured after draining
1 ¼ cups (5 ¼ oz) all-purpose flour
¼ cup (3/4 oz) unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¾ cup (5.25 oz) sugar
1 large egg
6 tablespoons melted butter
¼ heaping teaspoon instant coffee granules
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
Mini semisweet chocolate chips for top, if desired

Preheat oven to 350 degrees and spray the bottom of an 8×4 loaf pan with oil; set aside. (I have an excellent nonstick pan, so you might want to spray the sides too, or use Miracle Pan Release if your baked goods tend to stick to yours.)

Grate zucchini and place in a colander in the sink to drain while you continue with the recipe. After it has drained, squeeze it to get out the extra liquid before measuring. Don’t pack the cups too much or your bread might be a little soggy the second day.

Whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a medium bowl. Whisk until well combined. In a separate larger bowl, whisk together the sugar and egg until smooth. Add the melted butter, instant coffee granules, and vanilla extract and whisk until well combined. Add the shredded zucchini into the sugar mixture, then add the flour mixture in small sections, stirring to combine after each addition.

Pour batter into prepared pan. Bake for 50 minutes or until a skewer inserted in the center comes out clean. Let cool in pan for 5 minutes. Remove from the pan and let cool completely on a rack.  If desired, sprinkle some mini chocolate chips over the top while it cools. The heat from the loaf will make them soften and melt a little and stick well to it.

Recipe source: Caren K.

You may also be interested in…

Double Chocolate Banana Bread

Double Chocolate Banana Muffins (healthy!)

Double Chocolate Rum Amish Friendship Bread

 

Cream Cheese Chocolate Truffles


Here’s another easy-peasy recipe that you can add to your holiday spread, or package up for gifts!  And it makes a ton, so there really is plenty for a crowd.  And did I mention they’re delicious?  Because they are.

The original recipe instructs you to refrigerate the truffle mixture for an hour, but I take a shortcut and roll them into balls immediately.  This is particularly beneficial if you decide to roll them in nuts,* because they adhere much easier to the softer truffles than when they’re hard after refrigerating.

*I like to use ice cream nut topping because the nuts are chopped nice and fine, salted, and have a little sugar added.

As a last note, if you like the look of truffles rolled in cocoa powder but don’t like the bitter edge to them, you can add powdered sugar to your cocoa to sweeten it before rolling.  It’s been a while since I made these, but I’m 95% certain this is what I did, and that little white spot on one the truffle in the back on the right most likely confirms it.  (Might want to sift your powdered sugar so it blends perfectly!)  I think I remember remarking that they seemed more likely to be approved by the general public, but I do like the bitterness of pure cocoa to contrast the sweet truffle.  Whatever floats your boat!

Cream Cheese Chocolate Truffles

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Printable recipe with picture

1 (8 ounce) package cream cheese, softened
3 cups confectioners’ sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain.  Shape into 1 inch balls, then roll in cocoa powder, finely chopped nuts, or powdered sugar.  Store in an airtight container and serve at room temperature. You may refrigerate the truffles if you won’t be serving them for several days, but remove them at least ½ hour before serving.

Makes about 60 truffles.

Recipe source: Allrecipes

Chocolate Oblivion Truffle Torte

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“This cake is my favorite way to eat chocolate.  It is easy to make and contains only three essential ingredients: the very best chocolate, for a full, rich flavor and smooth, creamy texture; unsalted butter to soften the chocolate and release the flavor; and eggs to lighten it.  The result is like the creamiest truffle wedded to the purest chocolate mousse.  It is chocolate at its most intense flavor and perfect consistency.” -Rose Levy Beranbaum, creator of the Chocolate Oblivion Truffle Torte

That pretty much says it all!  I would like to add that although it seems there are many steps to the recipe, it is very simple to make.  Think of it this way: all you have to do is melt the butter and chocolate together, beat the eggs to death and fold them into the chocolate mixture and bake.  The reason the instructions are so long is that they are very detailed so you are sure to have success with this cake.  Enjoy!

Chocolate Oblivion Truffle Torte

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Printable recipe with picture

1 lb. semisweet chocolate
1 cup unsalted butter
6 large eggs

Preheat oven to 425 degrees. Butter the bottom and sides of an 8″x2″ cake pan and place a circle of parchment or wax paper in the bottom, then butter the top of it.

In a large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water), combine the chocolate and butter and let stand, stirring occasionally until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted.)

In a large bowl set over a pan of simmering water, heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat with an electric mixer until tripled in volume and soft peaks form when the beater is raised, about 5 minutes.

Using a large wire whisk or rubber spatula, fold half the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remaining. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared pan and smooth with the spatula. Set the pan in a larger pan and surround it with 1 inch of very hot water. Bake 5 minutes. Cover loosely with a piece of foil and bake 10 minutes. The cake will look soft, but this is as it should be.

Let the cake cool on a rack for 45 minutes. Cover with plastic wrap and refrigerate until very firm, about three hours.

To unmold, have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel, then run a thin metal knife around the sides of the cake. Submerge the bottom in hot water for 10-20 seconds, then invert onto the plastic wrap-lined plate. Remove the parchment from the bottom, then invert onto the serving plate and peel off the plastic wrap.

If desired, you can spread good-quality raspberry or strawberry jam over the top of the cake.  (I have an excellent recipe for raspberry jam here.)  Allow to come to room temperature before serving.  Serve with whipped cream, if desired.

Recipe source: The Cake Bible

***Reminder***

Today is the day to return to the Postcard Project spreadsheet and make sure you report how many pieces of mail you sent this week.  I will be drawing only from the names that have a number in the “completed” column for this week (not last week).  I’m SO thrilled that so many more have signed up and hope you will be able to return to report your goal completed before I draw for the cookies tonight at midnight. Good luck and thank you!

Homemade Butterfingers & Butterfinger Pops

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This super-easy recipe with only three ingredients is making it’s way around Pinterest, and since I’ve had pops on the brain lately (you can find all my pop creations here), I immediately thought this would be a great idea to turn into pops!  It’s much easier to make them into the traditional bars, but for the adventurous, I’ll include the instructions for the pops in the recipe.

*Update: this is TOO funny! I did not read the blog that I found the recipe on until I already made the pops, and I see she had a similar idea as me to turn this into suckers using molds.  Great minds! Except hers is greater because this would be MUCH easier to make using molds.

I was skeptical that the combination of melted candy corn and peanut butter would taste like a Butterfinger, but, amazingly, it really does.  It even has that same crispy crunch in your mouth, though the texture is softer and not as dry & flaky as a real Butterfinger–more moist.  One of my friends liked it more than a real Butterfinger for that reason, and I think I have to agree.  Very delicious and fun!

Homemade Butterfingers

Printable recipe
Printable recipe with picture
Printable Pops recipe with picture

1 lb. candy corn
16 oz. peanut butter
16 oz. chocolate candy melts or chocolate candy coating/bark

Spray an 8×8 baking dish with oil, then line with wax or parchment paper.  Place the candy corn in a large glass bowl and microwave for one minute.  Stir, then continue to microwave in 15-second intervals, stirring in between, until melted and smooth.  Stir in the peanut butter.  My mixture was very chunky because the candy corn did not want to combine with the peanut butter so I nuked the mixture for another 15 seconds.  At that point it was grainy, and I wanted to leave it that way since it reminded me of Butterfingers since they don’t have a smooth texture.  If you want yours completely homogeneous, continue melting in 15-second intervals until you get the mixture perfectly smooth (disclaimer: it is only my assumption that eventually it would get smooth, since I have not tried it myself).  Spread into the prepared pan and allow to cool completely, 1-2 hours.  Remove from the pan by grasping the wax paper and lifting out.  Cut into small bars.  Melt the chocolate coating according to the package directions and dip each bar into it using a fork,tapping  off the excess before setting on wax paper to dry.

To make Butterfinger Pops, let the mixture cool completely, then use a cookie scoop to portion it out.  Roll each scoop into a ball and set on waxed paper.  Freeze until firm, about 15 minutes.  Take lollipop sticks and dip the tip of each one into melted candy coating and then stick into the balls.  After all the balls have sticks in them, put them back in the freezer to firm up again.   Place your styrofoam block in the refrigerator.  (Since the balls will be very cold when you dip them, the chocolate will be more prone to crack and placing the pops in the refrigerator after dipping will reduce the amount of cracked pops*.)  Once they are firm enough to dip, remove five at a time from the freezer, dip them one at a time in the chocolate coating, tapping off the excess, and push the sticks down into the styrofoam block to set.  Check on them each time you add another to see if they are cracking and if so, remove and apply extra melted chocolate onto the crack so that no oil leaks out.  If you want to add sprinkles, do it as soon as you tap off the excess chocolate, while it is still wet.  I put some peanuts and candy corn together in my food processor and chopped them up for my topping.  To get a better idea of the process involved for pops, refer to my Cake Pops tutorial.

Recipe source: Plain Chicken

*LOL, “cracked pops” for some reason reminded me of my husband’s favorite quote from a movie.  Can you name the movie this is from?

Father say, “Hurry is waste. Waste is cracked bowl which never know rice.”

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