Chocolate Whoopie Pie Cake

Do I have a cake for you! It's a super moist chocolate cake with a sweet vanilla marshmallow creme filling. Its perfect for any occasion! I'm sharing this recipe over at Reality Daydream so go get the recipe and indulge a little:)

Chocolate Biscoff Cake

I turned 30 on Monday. It was kinda a big deal. So I decided to make myself a cake. An amazing cake. This cake.

The cake is soft, rich, moist, and oh so chocolatey. The Biscoff filling is sweet, creamy, and cookie butter-licious! Its topped with a chocolate ganache that adds just a touch more chocolate to the mix, cause people, there's never enough chocolate! :)

Chocolate Cake with Biscoff Filling
Recipe Adapted from: Sally's Baking Addiction, I Am Baker, & All Recipes

Cake
1 3/4 cup All-Purpose Flour
1 3/4 Granulated Sugar
3/4 cup Cocoa
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Buttermilk
1/2 cup Vegetable Oil
2 Large Eggs, room temp
1 1/2 teaspoons Pure Vanilla Extract
1 cup Strong Hot Coffee

Filling
1 cup Butter, room temp
1/2 cup Biscoff
4 cups Powdered Sugar
1/4 cup Heavy Cream
2 teaspoons Pure Vanilla Extract

Ganache
8oz Semisweet Chocolate
3 Tablespoons Butter
3 Tablespoons Corn Syrup
1 Tablespoon Water

Cake Directions

1. Preheat oven to 350 degrees. Spray 2-9inch cake pans with baking spray.

2. In a medium bowl combine the flour, sugar, cocoa, baking powder, baking soda, salt and whisk together. 

3. In a large bowl combine the buttermilk, vegetable oil, eggs, and vanilla. Beat on high until mixed well. Add in the dry ingredients slowly. Mix on low until well combined. Then add the coffee and gently stir.

4. Pour into your prepared pans. Bake for 24-27 minutes. Let cool for 10 minutes in pans and then turn out onto cooling rack.

Filling Directions

1. In a large bowl combine the butter and biscoff and beat on med-high until light and creamy. 

2. Add 2 cups of powdered sugar and mix slowly. Add in the heavy cream and vanilla. Beat together until combined then add in the remaining 2 cups of powdered sugar. Beat on low and then turn up the speed until light and fluffy.

Ganache Directions

In a small saucepan, on low heat, put the chocolate, butter, and corn syrup. Stir until melted. Add in the water and stir.

Assembly

Level your cakes. Pipe the Biscoff filling onto one of the cakes and place the second cake on top. Pour the ganache over the top cake. Serve!

Chocolate Mud Cake

I am so excited about the blog I got this month for the Secret Recipe Club! I got Claire K Creations! It's the home to Claire. She says she hasn't always been adventurous with her food but you would never know. There are so many delicious recipes it was hard for me to pick but I when I read her description about this cake I couldn't resist!

The amount of chocolate in this cake made me understand what makes it so good. This cake is so soft and the ganache on top is creamy, rich and sweet.

I know you make chocolate cakes and you have your 'go to' recipe and you may be thinking, 'not another chocolate cake'. But people, try this!! It's so worth it and it will be your new favorite recipe!

Chocolate Mud Cake
Recipe Source: ClaireKCreations.com

Cake
1 cup & 2 Tablespoons Butter, softened
6oz Semisweet Chocolate
1 1/2 cups Strong Coffee
2 1/4 cups Granulated Sugar
1 1/4 cups Flour
1 teaspoon Baking Powder
3 Tablespoons Cocoa Powder
2 large Eggs
2 teaspoons Pure Vanilla Extract

Ganache
1/2 cup Water
1/4 cup Brown Sugar
3/4 cup & 2 Tablespoons Unsalted Butter, cubed
11oz good-quality Semisweet Chocolate, finely chopped

Cake
1. Pre-heat the oven to 350 degrees. Grease a springform pan.

2. In a small saucepan, put the butter, chocolate and coffee and melt over low heat. Stir until the chocolate has dissolved. Then add the sugar and stir until it's dissolved. Pour into a heat-proof bowl.

3. Sift together the flour, cocoa and baking powder. Pour over the chocolate mixture and whisk. Then whisk in the eggs and vanilla. When combined, pour the batter in the cake pan.

4. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in the pan.

Ganache
1. Put the water, brown sugar and butter in a medium saucepan over low heat to melt. When the mixture begins to boil, remove the pan from the heat and add the chocolate and swirl the pan. 

Let it sit for a minute and then whisk until the icing is smooth. Leave it for about 3 hours but continue to whisk every 30 minutes until it's thick. When the cake is completely cooled spread it with the ganache.

Better Than... Christmas Cake

One of my favorite cakes is the Better Than... Cake. So recently when I saw a Pepperminty version I had to make it. AND I will tell you, it might just be better than the original! Its sweet, spongy, chocolatey, with a touch of peppermint, and lightened just a bit from the whipped cream on top. This is going to be the only thing people will talk about on Christmas, its that good!

Better Than... Christmas Cake
Recipe Adapted From: Something Swanky

1 box Devils Food Cake Mix, made this way to make the cake more dense, cooled
1 1/4 cups Half and Half
3 Tablespoons Granulated Sugar
1 1/4 Teaspoons Pure Peppermint Extract

14.5 oz sweetened condensed milk

1 jar Smuckers hot fudge sundae sauce

1/4 cup peppermint dairy creamer

1 cup crushed Oreos

8 oz Cool Whip

Andes Peppermint Chips for topping (approximately 1 1/2 cups)

Crushed Oreos for topping (approximately 1 cup)

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

1 - 14.5oz can Sweetened Condensed Milk
1 jar Smuckers Hot Fudge Sauce
2 cups Crushed Oreos
1 - 8oz tub Cool Whip
1 1/2 cups Andes Peppermint Chips

1. Once the cake has cooled use the back of a wooden spoon to poke holes about 25 holes in the cake.

2. In a small bowl whisk together half and half, granulated sugar, and peppermint extract. In another small bowl pour the sweetened condensed milk and 1 cup of the half and half/sugar mixture, whisk until combined. Pour over the cake, filling in the holes.

3. In the same bowl combine the rest of half and half/sugar mixture, hot fudge sauce and 1 cup of the crushed Oreos. Spread the mixture evenly over the cake. Spread the cool whip on the cake. Sprinkle the Andes Peppermint Chips and the Oreos on top.

4. Refrigerate for at least 4 hours for the sweetened condensed milk to soak into the cake.

• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

Mississippi Mud Bars

There is one thing that I have wanted to share for a while, its these Mississippi Mud Bars. I am so in love with these bars. Chocolate cake, marshmallows, and chocolate frosting. They are so soft and chocolatey. I can't think of anything better right now. You need these, seriously.

Mississippi Mud Bars

Recipe Source: Paula Deans Chocolate Magazine

1 cup Butter

1 cup Milk

1/2 cup Unsweetened Cocoa Powder

1/2 cup Water

2 large Eggs

1 teaspoon Pure Vanilla Extract

2 cups Granulated Sugar
2 cups All-Purpose Flour

1 teaspoon Baking Soda

3 cups Mini Marshmallows

Mississippi Mud Frosting (Recipe Follows)

1. Preheat oven to 350 degrees. Grease and flour a 11x15 jelly-roll pan.

2. In a medium saucepan, over medium heat, melt the butter. Whisk in the milk, cocoa, 1/2 cup water, and eggs. Let it come to a boil, whisking constantly. Remove from heat and stir in vanilla.

3. In a large bowl combine the sugar, flour, and baking soda. Pour the butter mixture over the sugar mixture and whisk until combined. Pour into the prepared pan and bake for 20 minutes.

4. Remove from the oven and sprinkle the marshmallows evenly over the hot cake. Pour the warm frosting over the marshmallows spreading with a knife if needed. Let it cool completely before cutting.

Mississippi Mud Frosting

1/2 cup Butter

1/2 cup Evaporated Milk

1/3 cup Unsweetened Cocoa Powder

1 teaspoon Pure Vanilla Extract

4 1/2 cups Powdered Sugar

In a medium saucepan, over medium heat, melt the butter. Whisk in the milk, cocoa, and vanilla. Whisk constantly and let it come to a boil. Remove from the heat and whisk in the powdered sugar until smooth.

Chocolate Chip Cheesecake Cake

As soon as I saw the picture of this recipe I needed to taste it. It was a bit of work so I made it over 2 days, cause the cheesecake had to cool, but it was so worth it. This cake is amazing! There is no other way to describe it. The cake is moist and so chocolaty and the cheesecake is smooth and creamy. The chocolate frosting and ganache pull it all together. You need this cake in your life... Seriously!

Chocolate Chip Cheesecake Cake

Recipe Source: BirdOnACake.blogspot.com

Chocolate Chip Cheesecake
3 - 8oz pkgs Cream Cheese, room temp
3/4 cup Granulated Sugar
3 Eggs
1 teaspoon Pure Vanilla Extract
1 cup Mini Semi-Sweet Chocolate Chips

1. Pre-heat oven to 450 degrees. Line the bottom of a 9 inch springform pan with wax paper. Grease the sides.

2. Use an electric mixer to beat cream cheese and sugar together. Mixing by hand, add eggs one at time. Blend in vanilla. Fold in chocolate chips and pour in to pan.

3. Bake for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 more minutes. Remove from oven and run a sharp knife around the edge of the pan to release the cheesecake. Cool completely in the pan, then chill in the refrigerator.

Chocolate Cake
1 cup Boiling Water
2 cup Granulated Sugar
1 3/4 cup All-Purpose Flour
3/4 cup Cocoa Powder
2 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 Eggs
1 cup Buttermilk
1/2 cup Vegetable oil
1 teaspoon Pure Vanilla Extract

1. Pre-heat oven to 350 degrees. Line the bottom of two 9 inch round pans with wax paper and grease the bottom and sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

2. In a largebowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

3. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into pans. Bake for 25-30 minutes.

Chocolate Buttercream Frosting
1 cup Butter, room temperature
6 cups Powdered Sugar
1 1/2 oz Unsweetened Baking Chocolate, melted
1 teaspoon Pure Vanilla Extract
1/2 cup Milk

In a large mixing bowl, cream butter and sugar on low. Add chocolate and vanilla and mix well. Gradually add milk until you reach desired consistency. Keep covered.

Chocolate Ganache
1 cup Semi-Sweet Chocolate Chips
1/2 cup heavy cream
1 teaspoon Pure Vanilla Extract

Place the chocolate chips in a heat proof bowl. Heat cream over medium heat. Remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Assembling Your Cake:
Level the tops of the chocolate cake layers. Place one of the cake layers on top of the cheesecake in the springform pan. Invert the pan onto a cake stand, release the spring and remove the pan and wax paper. Top with the second layer of cake and spread your frosting over the entire cake.

Press mini semi-sweet chocolate chips onto the sides of the cake. Put the cake in the fridge for about an hour, then pour ganache on top and smooth with a spatula.

Chocolate Mousse Crunch Cake

Are you ready for your new favorite chocolate cake? This has everything. Chocolate cake, chocolate mousse, chocolate ganache, and Scor bars. Seriously, you'll need vanilla ice cream to go with it. Its rich and delicious!

Chocolate Mousse Crunch Cake

Recipe Source: OurBestBites.com

1 recipe The Best Chocolate Cake

1 recipe Chocolate Ganache, recipe follows

Chopped Scor bars, about 4 bars

1 teaspoon Unflavored Gelatin

1 Tablespoon Cold Water

2 Tablespoon Boiling Water (just heat it in a small bowl in your microwave)

1/2 cup Granulated Sugar

1/4 cup Unsweetened Cocoa Powder

1 cup Whipping Cream

1 teaspoon Pure Vanilla Extract

1. Bake cake according to instructions in 2-8 inch round pans. Allow to cool and set aside.

2. In a small bowl, combine gelatin and cold water and allow to stand about 1 minute. While gelatin is softening, bring 2 Tablespoons water to a boil in the microwave. Whisk into the softened gelatin and allow to cool a little.

3. In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes. Prepare ganache.

Ganache
8 oz Semi-Sweet Chocolate
8 oz Heavy Cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked into the cream. Scrape the sides and bottom of the bowl to make sure all the chocolate is melted.

Assemble the Cake

With a serrated knife level the cake. Place one layer on the serving plate and spread 1/2 of the chocolate mousse over the cake. Sprinkle with Scor bits. Place second layer of cake on top of Scor bits.

Pour ganache over the top, allowing it to drip down the sides. Sprinkle with additional Scor bits and refrigerate until ready to serve.

Better Than....Cake

This is a really simple cake. It doesn't take much work and it tastes delicious. We had it with strawberries on the side. Its so good!

Better Than....Cake

Recipe Source: AllRecipes.com

1 pkg Devil's Food Cake Mix
1/2 -14oz can Sweetened Condensed Milk
6oz Caramel Ice Cream Topping
3 Skor Bars, chopped
1-8oz container Cool Whip, thawed

1. Bake cake according to package directions for a 9x13 inch pan and cool on wire rack for 5 minutes. Make slits across the top of the cake, make sure you don't go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and combined. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits, then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more Skor bar chunks and caramel topping. Refrigerate and serve.

I shared this at
Totally Tasty Tuesdays

The Best Chocolate Cake

For my little girls first birthday we had a ladybug theme. I didnt want everybody's mouths to be red after eating all of the treats, so I made these delicious chocolate cupcakes with vanilla buttercream frosting. These are always moist and I promise you wont regret the extra calories. Its totally worth it.

The Best Chocolate Cake

Recipe Source: kevinandamanda.com
 

1 box Devil’s Food Cake
1 pkg Jell-O Instant Chocolate Pudding
1 cup Sour Cream
1 cup Vegetable Oil
4 Eggs, beaten
1/2 cup Milk
1 teaspoon Vanilla
2 cups Mini Semisweet Chocolate Chips

1. Preheat oven to 350 degrees F. 

2. In a very large bowl , mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan(s) of choice. 

3. For cooking time, use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then do the toothpick check, and if it’s not done, check on it every 5 mins after that.

Buttercream Frosting

Recipe Source: bestcupcakerecipes.blogspot.com

 

1 cup Butter, room temperature
8 cups Powdered Sugar
1/2 cup Milk

2 teaspoons Vanilla Extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy, this will take a few minutes.

2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
 

3. Add two more cups of sugar and on low speed mix until light and fluffy. Add the remaining two cups of powdered sugar.