Friday, April 29, 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!

Thursday, April 28, 2016

Famous Brick Street Cake

A few months ago I started seeing Famous Brick Street Cake all over Pinterest and although it looked fabulous the recipes stated that it could only be made in a convection oven, which I do not have. So I pinned it away for a later day when I did. Then I noticed that there were new pins stating that you could indeed make in in a regular oven. Boy am I glad that someone figured that out!

This cake is so good that I can see why it is famous. It is a thick, dense, moist cake with a deep rich chocolate flavor and the fudge-like frosting that just adds another dimension to the goodness. I apologize for the photos, it has been ugly and raining so I cannot take good photos. You will have to trust me that this cake is delicious and good looking.

Brick Street Cake
2 cups of sugar
1 cup of butter softened,
11/2 teaspoons vanilla extract
3 large eggs
21/2 cups cake flour
1 cup baking cocoa, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup instant chocolate pudding mix(small box)
1 cup semi-sweet chocolate chips
2/12 cups buttermilk

1/2 cup water
1/2 cup butter
1 teaspoon vanilla
1 cup cocoa powder
3 tablespoons heavy cream

Preheat oven to 350. In a stand mixer fitted with a paddle attachment beat sugar, butter and vanilla in a large bowl, then beat in eggs one at a time.
Then mix in cake flour, pudding, baking soda, salt, buttermilk. Add the chocolate chips and stir. Pour into greased tube pan and bake for 30 minutes. Then LOWER the oven temperature to 300 and bake for another 30-40 minutes. It is best to check at the 1 hour mark so you do not over bake the cake. Check for doneness with a toothpick or cake tester. Remove from oven, let cool completely then frost.

Frosting Directions:

In a saucepan heat  butter, water and vanilla until melted. Add the cocoa and stir until smooth, then add sifted powdered sugar and stir. Add heavy cream until you get the consistency that you like. Pour over cooled cake. Icing hardens as it cools.

I LOVE this cake, and the icing. It is so delicious and the icing is like melted fudge. I seriously could just scoop up the frosting and eat it!


Linking to:

The Scoop
Talk of the Town
Ducks in a Row Wonderful Wednesday
The Essence of Home

Monday, March 21, 2016

Nigella Lawson Guiness Stout Cake

Happy St.Patick's Day! I have been making all sorts of things this week with Guinness Stout, odd really because I do not drink beer.

In addition to these Chocolate Stout Brownies I made Nigella Lawson's Stout Cake.

It is delicious! I have to say though that I disagree with Nigela, I like to have lots of frosting, so instead of one tall cake I made layers and made my favorite Hershey's Perfectly Chocolate Frosting and in the middle I used a little leftover cream cheese frosting that I had.

You can find the recipe HERE.

Have a happy day!

Linking to:
The Scoop
Ducks in a Row Wonderful wednesday
Talk of the Town
The Essence of Home

Thursday, March 17, 2016

Chocolate Guinness Stout Brownies

This week is St. Patrick's day and there are a lot of great recipes out there to celebrate with. One of my absolute favorites are these Chocolate-Guiness Stout Brownies from Bon Appetit. This recipe is easy and delicious! The brownies are dense, moist, and fudgey, more like a baked fudge than a regular brownie. The stout gives a little bit of a nutty flavor and the coffee makes the chocolate more rich.

Chocolate Guiness Stout Brownies
Recipe from Bon Appetit

1/2 cup of Guiness Stout or chocolate Stout
1/4 cup strong coffee(my addition)
12 oz. chocolate, semisweet, bittersweet or a combination
1 cup butter
11/2 cups sugar
3 eggs
1 teaspoon vanilla
3/4 cup flour
1 teaspoon salt

Preheat oven to 350. Line a 9 x 9 baking pan with foil and cooking spray. In a medium saucepan bring stout and coffee to a boil and reduce to 1/4 cup. 

In a double boiler or a bowl set over a pan of simmering water melt the chocolate and the butter and stir until smooth. Set aside to cool a little. 

Whisk eggs, sugar, and vanilla in a bowl to blend. Then add the chocolate and the stout/coffee mixture. Once smooth, fold in the flour and the salt. Pour into prepared pan and bake for 30-40 minutes or until toothpick comes out with a few moist crumbs attached. 

Cool on wire rack then enjoy.

Note: The original recipe does not include coffee, I add it because I think it makes the brownies taste richer. Also, the original had a chocolate stout glaze/frosting. I just drizzles mine with a little melted chocolate I had. You can obviously do whatever you like. 

I hope that you have a great day! Enjoy!

Linking to:
The Scoop
Talk of the Town
Ducks in a Row
The Essence of Home

Tuesday, March 1, 2016

Triple Chocolate Brownies

Aside from chocolate chip cookies, and chocolate cake with lots of frosting, brownies are something I make a lot. In part because I love brownie batter, almost more than the brownies, but also because they are simple to make and easy to send in the mail to family and friends.

This brownie is a recipe that I discovered in what I like to call the "bible" of brownies, Extreme Brownies by Connie Weiss. If you are a brownie lover than you will definitely want to get this book!

Triple Chocolate Brownies

3 sticks (12 ounces) unsalted butter
4 1/2 ounces unsweetened baking chocolate

1 1/2 cups (9 ounces) 60% cocoa bittersweet chocolate chips

6 large eggs, room temperature

1 1/2 cups (10.5 ounces) granulated sugar

1 1/2 cups (12 ounces) light brown sugar

1 teaspoon salt

1 tablespoon pure vanilla extract

1 1/2 cups (6.8 ounces) bleached all-purpose flour

3/4 teaspoon baking powder

Chocolate drizzle
1 tablespoon unsalted butter
1 teaspoon light corn syrup
1/4 cup of semi-sweet chocolate chips
1 teaspoon very hot water

Preheat oven to 350. Line a 9 x 13 baking pan with foil and spray with cooking spray. set aside.
In a small saucepan, melt the butter over low heat, then add the chocolate and the chocolate chips. Use a whisk to mix the chocolate butter mixture until smooth then remove from heat and set aside. 
In a large bowl, whisk the eggs. In another bowl mix together the two sugars and the salt and than whisk into the egg mixture until just combines. Gradually add the slightly cooled chocolate to the egg mixture and whisk until combined. Then add the vanilla. 
In a bowl whisk together flour and the baking powder, then sift with a strainer into the chocolate/egg mixture. Stir the mixture with a spatula until just combined. Pour the batter into a pan and smooth the top. Bake for 30-35 minuted until a toothpick inserted into the center comes out clean. Cool brownies on cooling rack. 

Chocolate Drizzle
Melt the butter and corn syrup over low heat in a small pan. Remove pan from heat and stir in chocolate chips, stir with a spatula until smooth, Stir in the hot water to thin the mixture. Then drizzle the chocolate over the brownie slab. Let the cool for 30 minutes, then refrigerate for 7-8 hours or overnight. Cut and serve. 


NOTE: I did not use the drizzle as I wanted to ship these and did not want them stuck together. They are fabulous with or without the chocolate drizzle. 

Saturday, February 27, 2016

Mom's Chocolate Cake

Is there anything better than cake? How about the cake you remember your mom making when you were little? My mom made the best cakes, layers of moist, chocolaty cake and tons of creamy chocolate frosting. This cake although not my moms recipe tastes exactly the way I remember hers. 

Mom's Chocolate Cake
Recipe from Food and Wine

2 cups all purpose flour
2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 ounces un-sweeted chocolate
6 tablespoons unsalted butter
1 teaspoon vanilla
2 eggs, lightly beaten


Preheat oven to 350. Prepare 2 8" round pans with cooking spray and line the bottoms with parchment paper. In a small bowl, sift the flour, baking powder, baking soda, and salt. Set aside. 

In a medium saucepan combine the sugar with 2 cups of water, bring to a boil over high heat and stir until the sugar dissolves. Pour into a large bowl and then add the chocolate, butter. Let sit for a few minutes then stir until melted and slightly cooled. Stir in the vanilla. 
Beat the eggs into the chocolate mixture at medium speed, then add all at once the flour mixture and continue beating on medium until smooth. Pour the batter into the two pans and bake for 25 minutes or until a cake tester comes out clean. Let cook in pans for 25 minutes and then remove from pan and cool completely. 

Frost cake and enjoy!

Frosting Recipe 

NOTES: I made a smaller cake and a few cupcakes, that is why I have 3 layers. I refrigerated my cake for transportation and so the frosting does not look super creamy here but it is when room temperature.