Love, Chocolate Cake.

img_4910I came across this cake on and will never look back. It’s the kind of cake that you make for people you love and people you want to love you back.


2 cups flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla

1 cup boiling water


Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

Sift together flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder into the bowl of a stand mixer.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost. Eat. Love.



1½ cups butter, softened

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder


Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

I got the recipe here.





Espresso and Chocolate Loaf


Chocolate and espresso are a perfect marriage.


½ cup unsalted butter, softened

1 cup firmly packed brown sugar

½ cup sugar

1 egg, at room temperature

1 cup buttermilk

1 tablespoon finely ground espresso

1 teaspoon vanilla extract

1 ½ cups cake flour

¾ cup cocoa powder

¼ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Coffee Glaze

1 cup powdered sugar

½ teaspoon vanilla

½ tablespoons of milk (one at a time)

1 teaspoon finely ground espresso


Preheat the oven to 325 degrees. Butter and lightly flour a 9x5x3-inch loaf pan.

Cream the butter until smooth with electric mixer. Add the sugars and beat for about 3 minutes, until fluffy. Add the egg and beat well, then the buttermilk and vanilla.

Sift the flour, cocoa, espresso, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.

Mix powdered sugar, vanilla, espresso, and milk, 1 tablespoon at a time, until spreadable.

Drizzle over cooled loaf.

I worked with this recipe.

Chocolate Almond Raspberry Sea Salt Thumbprints

It is kinda like a candy bar,  for grown-ups.


1 cup flour

3/4 cup almond meal

1 stick butter at room temp + 2 tablespoons for chocolate filling

1/4 cup sugar

1 teaspoon vanilla extract

4 oz bittersweet chocolate broken into small pieces

2 teaspoons golden syrup

2 tablespoons raspberry jam

sea salt to taste


Preheat oven to 350 degrees F. Line sheets with parchment paper.

In a small bowl, whisk together all-purpose flour and almond meal.

Combine the butter and sugar in the bowl of a stand or hand mixer. Beat them together on medium speed until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of your bowl with a rubber spatula. Add the vanilla extract and beat for a few more seconds. Reduce the mixer speed to low, then add the almond meal-flour mixture a little at a time. Beat just until just incorporated into the dough — don’t overmix.

Scoop teaspoon-sized balls of dough (melon scoop size) and roll them to form small balls. Place the balls about 2” apart on the parchment-lined baking sheets. Using your thumb, make an indentation in the center of each cookie. Make sure you don’t press through the dough. Add a tiny dollop of raspberry jam in the center of each cookie.

Bake about 15 minutes, or until the cookies are only slightly colored around the edges; be careful to not overbake. Remove the baking sheets from oven and transfer the cookies to cooling racks.

To make chocolate filling: Using a double boiler or a small heat-proof bowl set over a pot of simmering water, combine chocolate, 2 tablespoons butter, and golden syrup. Stir until melted and smooth. Cool slightly. When cookies are cool, fill the thumbprints with the chocolate, and then sprinkle with sea salt. Allow about an hour for the chocolate centers to set.

I got the recipe here.

The Crownie


This combination brownie/cookie is the reason milk was invented.


1/2 cup unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup brown sugar

2 tablespoons granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon fine sea or table salt

1/2 cup unsweetened cocoa powder, any kind will work

1 cup all-purpose flour

2/3 cup chocolate chips or bitter- or semisweet chocolate, chopped into chunks


Melt butter and unsweetened chocolate together until almost melted. Stir until smooth.

Whisk sugars into melted butter and chocolate, then eggs, one at a time, then vanilla.

Whisk in baking soda and salt. Add cocoa powder and flour. Stir until just combined.

Add chips or chocolate chunks and stir until combined.

Place bowl in the fridge for about 30 minutes up to a few days.

Heat oven to 350°F.

Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread a little.

Bake for 11 to 12 minutes, at which point they will still definitely look underbaked, but you should take them out if a fudgy-centered cookie is your goal. And why wouldn’t it be?

Let set on baking sheets for a few minutes before carefully transferring to a rack to cool if you can wait that long.

I got the recipe here.


Filthy Rich Chocolate and Peanut Butter Ice Cream


You can never be too rich or eat too much chocolate and peanut butter.


2 cups heavy cream

1/2 cup whole milk

6 oz good quality dark semi-sweet chocolate, chopped

5 egg yolks

1/2 cup sugar


Place cream, milk and chocolate into medium pot.  Heat, stirring, until the chocolate is melted and the mixture just starts to simmer.

Beat egg yolks and sugar in a bowl until pale and thick. Once cream mixture is hot slowly whisk half of the cream mixture into the egg mixture (as to not cook the egg), then pour back into the pot.

Return mixture back to low heat, stirring constantly with wooden spoon until mixture coats the back of spoon.

Pour mixture into a bowl, cover, and refrigerate until fully cooled.

Once chilled, pour into ice cream maker and set machine on ice cream.  I use a Breville ice cream maker and I love it.