Monday, August 29, 2016

Devils Food Cake with Buttercream Icing

Cakes with lots of frosting are one of my favorite desserts, especially a good chocolate cake. I have several "go to" chocolate cake recipes but I have never made a devils food cake. When I was perusing my cookbooks I came across this recipe from Cooks Illustrated, after all I have never made anything from their books that has not been great. 

This classic cake  is rich, dense, almost like a cross between a brownie and a cake and delicious. 

Devils Food Cake 
Recipe from Cooks Illustrated


2 sticks unsalted butter, softened
4 oz. unsweetened chocolate chopped
1/4 cup dutch processed cocoa powder
11/4 cups boiling water
3/4 cup unbleached flour
3/4 cup plain cake flour
1 tsp. baking soda
1/4 tsp. salt
11/2 cups packed dark brown sugar
3 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract

Preheat oven to 350. Prepare 2 9" cake pans with cooking spray and line with parchment paper. Set aside.

In a bowl combine the cocoa powder and the unsweetened chocolate. Pour the boiling water over this mixture and whisk until smooth. Set aside to cool.
In another bowl, sift together the flours, baking soda and salt, set aside. 
Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on medium until light and fluffy. Then add the brown sugar and beat in hight for 3 minutes until light and fluffy. Scrape the sides of the bowl then add the eggs one at a time on medium speed. Add the sour cream and the vanilla and mix 1 minute. Then add the 1/3 flour mixture, 1/3 chocolate mixture, repeat with 1/3 of each, then again ending with the flour mixture. Beat just to combine, do not over mix. Remove bowl from mixer and scrape the sides to be sure everything is combined. Pour batter into prepared pans. Bake for 20-23 minutes or until a toothpick comes out clean. 
Remove to wire wrack let cool in pan for 15 minutes, then remove from pans and let cool completely. Once cooled frost with your favorite frosting. 


4 cups powdered sugar
1 stick softened butter
3-4 tablespoons heavy cream
11/2 tsp. vanilla extract
1/4 tsp. almond extract

In the bowl of your mixer, mix all of the ingredients on low until combined then mix on medium/high until light and fluffy. About 5 minutes. You can add more cream to get the spreading consistency that you like. 


Friday, August 5, 2016

Bailey's Hot Fudge Sauce for the Perfect Sundae

Summer is all about ice cream and cool treats. They are the perfect things to make if you do not want to turn on the oven. When I was a child my favorite thing ever was hot fudge, I would eat it from the jar by the spoonful with or without a little ice-cream.

My grandmother always made us homemade hot fudge to go with the hand churned ice cream that we used to make. Do you remember the ice cream makers with the ice and the salt, the kind that seemed like it too all day to make and crank the handle? 

This Bailey's Hot Fudge sauce is the perfect accompaniment to any ice cream that you make or buy and frankly it tastes delicious right from the jar as well. It is very easy to make, you basically put everything in the sauce pan, stir and eat. Although I do recommend letting it sit for 20-30 minutes. Now, if you do not like alcohol or Bailey's than just omit it from the recipe and you have traditional hot fudge sauce. 

Bailey's Hot Fudge Sauce

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup brown sugar
1/4 cup dark cocoa powder
pinch of salt
8 oz. dark chocolate (I use 70-85% dark chocolate bars)
2 tablespoons butter
1 teaspoon vanilla bean paste
4 tablespoons Bailey's Irish Cream

Place heavy cream, corn syrup, brown sugar, cocoa, salt and half of the chocolate in a pan over medium-high heat. Bring mixture to a boil then let simmer for 5 minutes, stirring constantly otherwise the mixture will scotch and burn.

Remove pan from heat and add the rect of the chocolate, the butter, vanilla and the Bailey's. Mix well and then let rest for 20-30 minutes. Pour into jars to store or over ice cream to enjoy immediately. 


Wednesday, July 13, 2016

Fudgy Raspberry Brownies

I am always in search a my new "favorite" brownie, it has to be fudge, moist and most of all chocolaty. Usually I am a purist and like to eat them plain with no chips, chunks, or additions but this time I thought as it was summer and berries are everywhere that I would combine my new favorite brownie and raspberries which happen to be my favorite berry. The deep rich chocolate with the burst of juicy berries is scrumptious.

This recipe could not be easier as you basically make it in one pot and then pour it into the prepared pan. 

Fudgy Raspberry Brownies
Recipe from Belle of the Kitchen

1 cup unsalted butter
8 oz. bittersweet chocolate, chunks, bars or chips
2 cups sugar
2 teaspoon of vanilla bean paste
5 eggs
1/3 cup dark cocoa powder
2/3 cup flour
1/2 teaspoon salt
1-2 cups fresh or frozen berries

Preheat oven to 350. Prepare a 9 x 13 pan with cooling spray or oil, then set aside. In a medium sauce pan place butter and let it melt a little then add the chocolate. Melt the butter and the chocolate, stirring until smooth. Set aside the chocolate and let is cool for a little bit. Then whish in the sugar and the vanilla until smooth. Add the eggs one at a time making sure each is incorporated. 

In a medium bowl sift together the salt, cocoa and the flour. Whisk into the chocolate mixture until just combined. Gently fold in some of the berries, then pour mixture into pan. Dot the top with the rest of the berries. NOTE, if you use frozen berries the brownies take longer to cook. 

Bake the brownies for 25-35 minutes or until a toothpick comes out almost clean. Remove from oven and let cool. For a sharper cut place cooled brownies in the freezer for a few minutes and then cut with sharp knife.


Wednesday, June 29, 2016

No Bake Turtle Tarts

Just because it's summer does't mean the end to sweet treats, I simply find ways to make things without the oven. I have been making this No bake turtle tart for about 10 years and everyone loves it, especially me because it is so easy and looks great. It is a great addition to the dessert table at any party or bbq.

No Bake Turtle Tart(s)

1/2 cups pecans toasted and chopped
1 chocolate crumb crust either purchased or made homemade
1 bag caramels (34 unwrapped)
1/2 cup evaporated milk
11/2 cups chocolate chips
1 cup heavy cream
3 Tablespoons butter
Garnish, chopped nuts, berries or whipped cream.

Place pecans on the purchase or crust that you made. Then heat the caramels and the evaporated milk over low heat, until melted and smooth. Pour over pecans. Heat cream, chocolate chips and butter in a pan over low heat until melted and smooth. Pour over caramel layer. Refrigerate 4 hours. Top with whipped cream and berries if you wish or just more chopped nuts.

NOTE: The original recipe is for 1 9inch pie. I made one pie and used a little of the ingredients to make these 3 little tarts.


Friday, June 3, 2016

Fudgy Cocoa Brownies

Brownies are one of my favorite things to bake because they are easy, fast and the batter is always so good. Not to mention the fact that they are easy to transport and seem to be the favorite of many.

I am a fan of fudge brownies, I don't like cake brownies because I often find them dry. I'm not sure why that is but that has been my experience. For the most part brownies that I have made have been made using chocolate chunks, or chips mixed with some or no cocoa powder. This recipe is new to me because the only chocolate is the cocoa powder. The brownies still come out moist, fudgy and delicious though. Note: My brownies were not as sweet as others that I have made because I used extra brute cocoa powder.

Fudgy Coco Brownies
Recipe from Inspired Taste

10 tablespoons unsalted butter
11/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all purpose flour


Place oven rack in lower third of oven and preheat oven to 325. Prepare an 8 inch pan with foil or parchment and then spray with cooking spray and set aside. 

In a bowl placed over a double boiler with water barely simmering, add sugar, butter and cocoa powder, and salt. Mix until the butter is melted and mixture is combined. Remove bowl from heat and let cool for 5 minutes. Then add the vanilla and mix, then eggs one at a time and stir vigorously after each and the mixture is smooth. Add the flour and mix until incorporated, 40-50 strokes. Pour batter into prepared pan and smooth the top.

Bake for 20-30 minutes. Mine took 30 minutes, but do test for done-ness starting at 20 minutes, test with a toothpick so that it comes out almost clean.

Cool completely and then cut. If you want clean cutting lines freeze for 20 minutes and then cut. 

Do you have a favorite brownie recipe? If so I would love to hear about it!


Thursday, May 12, 2016

Magleby's "Copycat" Chocolate Cake aka The Best Chocolate Cake Ever

Chocolate cake is one of my favorite desserts, especially if it has lots of creamy frosting and the cake is fudgy and moist. For the most part I go back again and again to this cake which is the Hershey's Perfectly Chocolate Cake and Frosting, the cake of my childhood, but occasionally I venture off to try something new. 

Hershey's Perfectly Chocolate Cake and Frosting

When I saw this Magleby's Cake, aka, THE BEST CHOCOLATE CAKE EVER, I thought I would try it out to see if it measured up to that label and boy did it ever. 

This cake is thick, fudge, and moist, like a cross between and brownie and cake and frosting is creamy and rich. I think you will enjoy this cake as a change from your favorite.  

Magleby's Copycat Chocolate Cake aka The Best Cake Ever
Recipe from 

1 cup salted butter
1 cup water 
1/2 cup cocoa 
 1 cup white sugar 
2 cups flour, sifted 
3/4 teaspoon salt
2 eggs, lightly beaten
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons vanilla
 1 cup dark brown sugar
1/2 cup sour cream


Preheat the oven to 325. Prepare 2 8"inch round pans or 3 6" pans with cooking spray and parchment lined in the bottom. 
In a medium saucepan combine melt the butter, then add the cocoa and water and mix whack until combined. Bring to a boil over medium heat, once boiling heat for 30 seconds more and then turn off heat and set aside to cool.
In a large bowl combine the flour, white sugar and 3/4 tsp. of salt. Then add the cooled chocolate mixture. Stir until combined and smooth.
In a small bowl combine eggs, baking soda, baking powder, and mix until smooth. The mixture will foam, that is OK. Stir in the brown sugar and the vanilla and mix until smooth. 
Pour the egg mixture into the chocolate batter mixture and gently stir until combined. Fold in the sour cream, do not over mix the batter. 
Pour the batter into prepared pans, gently drop onto the counter to release any air bubbled. Bake for 34-40 minutes, rotating the pans half-way through the baking time. 
Check to see if done with a toothpick, when it comes out with a few crumbs stuck to it, the cake is done. Cool in the pans on a wire rack for 10 minutes then invert onto rack and cool completely. Do not frost a warm cake. 


    1 1/2 cups (3 sticks) butter, softened
    3/4 cup cocoa powder, sifted
    5 1/4 cups powder sugar 
    3/4 teaspoon salt
    2 teaspoons vanilla
    3/4 cup heavy cream

    In a mixer fitted with a paddle attachment beat the butter until soft and creamy, then ad the cocoa and powdered sugar in increments adding a little cream in-between each addition. Beat until fluffy then add salt and vanilla. Frost cakes and enjoy. 

I hope that you try it because it is delicious and dare I say it might be my new favorite cake!