Posted on Leave a comment

Dark Chocolate Fudge Cake

Chocolate fudge cake

This new go-to chocolate cake recipe, rich and moist Dark Chocolate Fudge Cake! Delicious, easy to make, and extra decadent. It’s the perfect cake for any chocolate lover. Picture a dense, but still fluffy, moist, chocolate cake with a rich and intense chocolate flavor! Though, the goodness doesn’t stop there…After baking, the cake is frosted with the easiest and most delicious chocolate fudge frosting. Every bite is intensely chocolate-y, ultra rich, and oh-so decadent! Truly the perfect dessert for any chocolate lover.


▢⅞ cup all purpose flour
▢½ cup natural process cocoa powder
▢⅞ cup granulated sugar
▢¾ teaspoon baking powder
▢¼ teaspoon baking soda
▢⅛ teaspoon salt
▢1 cup bittersweet chocolate
▢2 large eggs, room temperature
▢½ cup whole milk, room temperature
▢7 Tablespoons vegetable oil
▢1 teaspoon vanilla extract
▢½ cup water


▢3 Tablespoons salted butter, room temperature
▢1 cup powdered sugar
▢¼ cup cocoa powder
▢2 ⅔ Tablespoons whole milk
▢½ teaspoon vanilla extract
▢½ cup bittersweet chocolate, melted


Heat oven to 350℉.
Spray 8 inch x 3 inch round cake pan with baking spray. Set aside.
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
Place bittersweet chocolate in a medium microwave safe bowl.
Microwave in 15 second increments, stirring well after each, until chocolate is melted and smooth. Set aside.
In a large bowl, whisk together eggs, milk, oil, vanilla, and water.
Mix in melted chocolate.
Add dry ingredients to chocolate mixture.
Whisk until smooth.
Pour into prepared pan.

Bake for 55 minutes, or until cake tests done.

In a medium bowl, beat butter, powdered sugar, and cocoa together.
Add milk and vanilla.
Beat until smooth and fluffy.
Mix in melted chocolate.
Spread on top of cooled cake.
Be careful to not over-mix the cake batter! If it’s mixed too much, the cake may become tough and not rise properly.
If you’re unsure the cake is baked after the time listed below, you can use a cake tester or tooth pick. If it comes clean, the cake is baked through!

Let the cake cool COMPLETELY before frosting it.
Make sure the butter and milk are room temperature before mixing the frosting.
Remember to sift the cocoa powder and powdered sugar!
If frosting is too thick, you can add a little more milk.
You can divide this cake into 2 layers. If you do, double the frosting for middle filled and top covered. Triple the frosting if you want to frost the whole cake.
Pyrex Glass Mixing Bowl Set
9-Inch Better Wire Whisk
8×3 Inch Round Cake Pan
Cake Tester
Hand Mixer
Small Offset Spatula

As posted BY CAYLIE on

Posted on Leave a comment

Brownie Cake

Brownie cake

This easy brownie cake is for all of the brownie lovers out there! It has all of the wonderful flavor of brownies in the form of a two layer cake. This cake is made from a doctored brownie mix, which is why it has the flavor and texture of a cake-like brownies. It has delicious chocolate brownie flavor without being overly rich. At two layers, it doesn’t stand quite as tall as the usual cakes (approximately an inch shorter), but is every bit as impressive! Keep this brownie cake in mind the next time you need a great birthday cake recipe, potluck dessert, holiday cake, and more!



▢1 Box Brownie Mix (We like Duncan Hines Double Fudge Brownie Mix- 17.6 oz) *See Notes
▢½ cup (60g) All Purpose Flour
▢½ cup (100g) granulated sugar
▢1 teaspoon (4g) Baking Powder
▢2½ Tablespoons (15g) Unsweetened Cocoa Powder
▢½ cup (108g) vegetable oil
▢1 cup sour cream (we use full fat)
▢½ cup water
▢3 large eggs
▢Fudge Packet (if your brownie mix comes with one)
▢2 sticks (226g) unsalted butter, softened (Do not microwave)
▢6 cups (690g) powdered sugar
▢¾ cup (70g) unsweetened cocoa (measure then sift)
▢⅓ -½ cup (72g) milk (adjust amount for desired consistency)
▢2 teaspoons 8g vanilla extract 8 grams
▢½ teaspoon 3g salt
Preheat oven to 350℉. Grease two 8 inch round cake pans. We also added circles of parchment to the bottom of each pan (as usual).
This recipe can be prepared in a large mixing bowl, just as when making brownies from a mix. No mixer needed.
Combine dry ingredients in large bowl and whisk together until combined. (This is the brownie mix, flour, sugar, cocoa powder, and baking powder.)
Add the remaining ingredients (eggs, sour cream, fudge packet (if your mix has one), water, and vegetable oil) and stir until well combined. I find it easiest to use a rubber spatula for this step.
Divide the cake batter between two 8 inch cake pans. (This recipe makes about 5 cups of batter.)
Bake at 350℉ for 25-30 minutes or until a toothpick can be inserted into the cake layers and comes out clean or with just a few crumbs attached.
Cool the cake layers in the cake pans (preferably on a cooling rack) for 5 minutes before turning out. Cool completely before frosting.
Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter.
Add powdered sugar, salt, and cocoa powder.
Add most of the milk and mix on low speed, increasing to medium as the ingredients become incorporated.
Continue to mix adding remaining milk as needed. It may take 3-5 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix, the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
Place the first cake layer on a cake pedestal and spread with frosting. Top with the second cake layer and frost the cake around the sides and top with a thin layer of frosting. (This is the “crumb coat”.)
At this point, we like to chill the cake in the freezer for 15 minutes (or longer in the refrigerator) to firm everything up. (Chill the bowl of frosting in the refrigerator during this time if needed).
Frost the cake with a second layer of frosting. Decorate however you like! At this point, we added texture around the sides of the cake using a small offset spatula, making diagonal strokes from bottom to top.
We added additional piping on top of the cake, piping large frosting shells using a large star (1M) piping tip.
Keep the cake in an airtight container or under a cake dome in a cool room in your house for 1-2 days or in refrigerator for longer. If refrigerating, you should remove the cake a couple of hours before serving so that it has time to warm and soften.
This recipe makes a beautiful two layer cake but it is not as tall as most of the cakes on our site site. (Probably stands approximately 3 inches tall rather than 4.) We experimented with adding even more flour, etc. to extend it, but doing this made it taste less like brownies. So, a shorter cake is better in this case. (However, you can always double the recipe if you need to!)
These cake layers can be tightly wrapped with plastic wrap, aluminum foil, and frozen for up to three months if baking in advance.
Brownie Cake Mix: So far, our favorite mix for this recipe has been Duncan Hines Double Fudge Brownie Mix (17.6 oz). We also tried Ghirardelli Double Chocolate Brownie Mix (18 oz), but it tasted more like chocolate cake than brownies.

As posted on My Cake School, by Melissa and Bebe.

Posted on Leave a comment

Microwave Your Hot Chocolate With Some Peanut Butter And Thank Us Later

Peanut butter hot chocolate

Hot Chocolate is an incredibly versatile drink. It tastes great, regardless of whether you’re making it from scratch or relying on a handy packet of Swiss Miss powder. On top of that, there are tons of ways to amp up your hot chocolate game. For instance, you can add a candy cane to your mug for a minty holiday twist on the drink. Or, you can simply top it with marshmallows or whipped cream for an equally delicious sip. Besides some of these more classic hot chocolate recipes you can follow, you can also try adding a scoop of peanut butter to your hot chocolate. Then, pop your hot chocolate in the microwave for a delicious drink that’s reminiscent of a melted Reese’s peanut butter cup. What could be better? Here’s how to make a delicious peanut butter hot chocolate, along with why peanut butter and hot chocolate are such a great combination to begin with (click HERE).

Posted on Leave a comment

Trader Joe’s New Croissants Are A Chocolate Lover’s Dream Come True

Trader Joe's Chocolate croissants

Shoppers are talking about the new double chocolate croissants that were recently spotted in the store by a fan account on Instagram. According to the comments below the post, many shoppers who have yet to try the new croissants are incredibly excited to get their hands on them. This makes sense considering regular Trader Joe’s chocolate croissants — which feature a plain pastry with melty chocolate inside — were already incredibly popular with shoppers. Now, the store seems to have taken the chocolatey goodness up to the next level, with the new croissants including not only gooey chocolate inside but also chocolate-flavored pastry on the outside. If you are ready to get in on the double chocolate goodness, then you’ll find these new croissants in the freezer section of Trader Joe’s stores across the country. One box of four croissants sells for $5.49, making the new double chocolate croissants cheaper per pastry than similar items from popular coffee shops. And if Redditors are to be believed, Trader Joe’s croissants are even better than those from “local French bakeries.” What makes Trader Joe’s frozen croissants so good is they are frozen raw before they are proofed or baked. So to make them, you have to let them sit on the counter to rise for a few hours and then pop them in the oven to bake until they’re golden. This makes for a perfectly fluffy and bakery-quality croissant each time. You can choose to make only one or make the entire pack. If you have leftovers, no worries — simply pop the stale croissants in the oven to bake again for five minutes, and they are as good as new. Or you can also use your leftover croissants in other creative ways.

Posted on Leave a comment

Delicious Specialty Crafted Chocolates – Delivered to your Doorstep Monthly

Chocolate mail club

Kekeo searches the world for the finest craft chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come up, you never know what you’ll get inside the box! Each month they  will curate 4 to 5 premium specialty crafted chocolate bars. Looking to give a chocolate enthusiast a gift? Start with the Kekao Subscription Gift. You prepay for a selected amount of months and leave the rest to them! They search the world for the finest craft chocolate bars and bring them right to your doorstep monthly. Who doesn’t love chocolate? For more info, click HERE.

Posted on Leave a comment

The 7 chocolate bars that could actually be good for your gut health – and the ones to avoid

chocolate bars good for the gut

THE phrase “gut-friendly foods” tends to conjure images of difficult-to-pronounce kefir, kimchi and kombucha. But it turns out something as simple as a chocolate bar could actually have real benefits when it comes to your insides. According to Dr Megan Rossi, a gut health scientist and dietitian, this is due to plant chemicals known as polyphenols, which are found in certain cocoa-based sweet snacks. They have been found to support the growth of beneficial bacteria, and ultimately help protect against inflammation and illness. Fiber also plays a major role in choccy’s gut-boosting properties. Dr Rossi, founder of The Gut Health Doctor, said: “Cocoa may even influence the growth of certain microbes in our guts.” But not all confectionery is created equally, the expert warned. While some can be advantageous, others can actually worsen your gut health thanks to ingredients like emulsifiers. If you’re reaching for a sugar hit but don’t want to wreak havoc on your stomach, Dr Rossi recommends Lindt Excellence Dark 90%. To learn about more chocolate bars that are good – and bad for your gut, click HERE.

Posted on Leave a comment

The Pantry Staple That Turns Chocolate Cake Into A Moist Masterpiece

chocolate cake with vinegar

Decadent, moist, and insanely rich, chocolate cake might just be one of the greatest desserts of all time. One bite of an amazing chocolate cake can transport you to a world of flavorful fancy, but not all chocolate cake recipes are created equal. There are tons of tips for including yummy, bonus ingredients in chocolate cake, like adding mashed banana to chocolate cake batter to prevent dryness or mixing in some coffee to enhance the flavors of cocoa. But sometimes the best secret ingredient isn’t what you’d expect. For truly terrific texture, add vinegar to your next chocolate cake recipe. Adding vinegar to a delicious dessert might sound like a major taste bud turnoff, but it’s actually a key ingredient for getting that perfect bite of cake. Vinegar elevates the moistness in a cake, and it’s also a great boost for leavening agents, helping the cake rise properly to achieve that light-as-air texture. Plus, if you add vinegar to the frosting as well, you’ll have the perfect balance of sugary sweetness and a smooth frosted finish on your cake. Even though it’s normally associated with tangy salad dressings or salted chips, vinegar is the secret weapon pantry staple you need for a divine dessert. For more ideas, click HERE.

Posted on Leave a comment

20 Dark Chocolate Brands, Ranked Worst To First

Dark chocolate bars ranked

Dark chocolate, with its rich and complex flavor profile, has earned its place as a beloved indulgence for cacao enthusiasts and foodies alike. Whether you’re savoring a small square after a meal or using it as a key ingredient in your culinary creations, there’s no denying the allure of this cocoa-infused delight. From its intriguing history dating back to ancient civilizations to its modern reputation as a potential health booster, dark chocolate has more to offer than meets the eye — or, should we say, the taste buds. If you’re a fan of rich, velvety goodness that only dark chocolate can deliver, you’re in for a treat. has embarked on a delicious journey to uncover the 20 best dark chocolate brands out there. From bittersweet bites that make your taste buds dance to indulgent bars that practically redefine decadence with fruity notes, they’ve tasted and ranked them all. Join them as they take you through the good, the bad, and the downright divine in the world of dark chocolate.  Click, HERE.

Posted on Leave a comment

Holographic Chocolate Is The Dazzling Dessert That’s Easy To Make

holographic chocolate

Chocolate is already a crowd-pleaser. It has a rich and creamy texture, a perfectly sweet flavor, and it goes well in everything from indulgent chocolate layer cakes to savory mole sauces. One would be hard-pressed to find a way to make this popular confection even better, but it turns out that there is a way: Make it holographic. Click, HERE, to find out how!

Posted on

Chocolate for gut health? A nutritional psychiatrist shares what makes your gut happy.

Chocolate for gut health? A nutritional psychiatrist shares what makes your gut happy.


Emerging science tells us we are what we eat in more ways than one. Not only does the food we consume impact our gut health, our gut health also impacts our brain and other body systems. In an interview with CBS News, Dr. Uma Naidoo, a nutritional psychiatrist and author of “This Is Your Brain on Food,” shared the key elements to include in your diet for boosting both physical and mental health – including chocolate!

Posted on Leave a comment

20 unique additions that will make your hot chocolate even better

Hot chocolate additions

There’s nothing better than a nice warm cup of hot chocolate. But there are actually a lot of things that can make a mug of hot cocoa even better. If you’re entertaining guests, we suggest putting out a whole spread—or bar—of toppings, mix-ins, and accompaniments. Your guests or family might be expecting the most obvious ones, like whipped cream or mini marshmallows, so allow us to inspire you with 20 imaginative ingredients to include in your hot chocolate bar. To see the options, click, HERE.


Posted on Leave a comment

Nabisco chocolate wafers are no more. We found the best alternative.

Dewey's chocolate wafers

Icebox cake fans and cookie pie crust lovers are in mourning: Nabisco Famous Chocolate Wafers are no more. Introduced in 1924 and responsible for popularizing icebox cakes, the cookies were “delisted” this year according to a representative from Mondelez International, Nabisco’s parent company. And to rub salt on the wound, the reliable alternative, 365 by Whole Foods Market Brownie Cookie Thins, is also no longer being carried by the grocery chain. But all is not lost! For icebox cakes in particular, almost any cookie or cracker can be used to assemble the no-bake desserts, and there are plenty of alternatives to make chocolate cookie crusts for pies and cheesecakes. Here’s a rundown of some of the options, along with our top pick as a near dupe for the Famous Chocolate Wafers. (R.I.P.) Click, HERE.

Posted on Leave a comment

Hershey’s Chocolate Introduces Harry Potter Chocolates

Harry Potter chocolate Kisses

The Hershey Company and Warner Bros. Discovery Global Consumer Products have released limited-edition Hershey’s Milk Chocolate bars and Hershey’s Kisses, featuring the Wizarding World of Harry Potter.  With the help of 21 Hershey’s Milk Chocolate Kisses candies foils, wizards, witches and Muggles alike can celebrate their Hogwarts House with Sorting House foils, relive memorable quotes from the series with Magical Moments foils and find other foils featuring objects from the series, including the Sorcerer’s Stone, Harry’s birthday cake and more.  The limited-edition Hershey’s Milk Chocolate bars feature imprinted images on the milk chocolate, such as wands, brooms and eyeglasses. The 12 package designs highlight significant symbols from the film series, including the Hogwarts Express, Hedwig the Owl, Ron Weasley’s flying car and more. The limited-edition Hershey’s x Harry Potter bars and Hershey’s KISSES candies are available now at retailers nationwide in individual bars or six-packs of 1.55-ounce Hershey’s bars and 9.5-ounce bags of KISSES candies.

Posted on Leave a comment

Chocolate giant announces new version of iconic product in major update

Toblerone Chocolate new shape

Toblerone, the renowned Swiss chocolate brand, has announced a new version of its iconic product. For its new range of confectionery, the brand has abandoned its legally protected triangular shape. The Swiss chocolatiers will be hoping the move can put the wind back in the brand’s sails following the disappointment of losing its Matterhorn branding. The new Toblerone Truffles will sport the brand’s signature smooth center with crunchy almonds and nougat but will instead be cast in diamond shaped casing. Each chocolate will come individually wrapped, allowing customers to take a couple with them on the go. UK customers will be able to purchase a 180g box from all major retailers, with prices starting at £6.09. For die-hard Toblerone followers, a 400g box of Toblerone Truffles are available on the brand’s website with options for personalization. The thoughtful gift would set you back £21. For those who like a challenge, the 4.5kg bar is available for £73.99. At 78cm long, the bar is meant for sharing.

Posted on

A truck carrying 40,000 pounds of chocolate catches fire on I-80 in California

A truck carrying 40,000 pounds of chocolate catches fire on I-80 in California


Interstate 80 near Colfax, Calif., was recently America’s sweetest motorway. That’s because a truck there carrying 40,000 pounds of chocolate caught fire. Luckily, no injuries were reported, and firefighters were able to put out the fire quickly. The incident did, however, result in a humongous pile of melted chocolate on the road. Now, how sweet would it have been to have a truck hauling marshmallows and graham crackers show up?!

Posted on Leave a comment

The Finest Chocolate Brands From Around the World

Finest chocolate brands

Chocolate fills many roles: for some, it’s a sweet treat; for others an ingredient. But for the finest chocolatiers, it’s an art form. The artisans behind the best chocolate brands in the world take that approach when crafting bean-to-bar sensory experiences, each with their own unique culinary flairs and adherence to using the best cocoa from Switzerland to Venezuela. Among these, you’ll find in-house specialties in traditional practices or chocolate makers with a world-renowned sense of inventiveness. Whether crafting smooth or sharp, caramel or truffle, indulgent or health-conscious treats, these are the finest chocolate brands in the world. You’ll find these finest chocolate brands on (click, HERE).

Posted on

Man who stole 200,000 chocolate eggs sentenced to 18 months in jail

Man who stole 200,000 chocolate eggs sentenced to 18 months in jail


A man in the United Kingdom who stole 200,000 Cadbury Creme Eggs weeks before Easter has been sentenced to 18 months in jail. Joby Pool, 32, stole about $40,000 worth of Cadbury Creme Eggs on Feb. 11. Pool broke into an industrial unit and took off with the chocolates in a stolen truck. Pool was sentenced to a year and a half in jail. Half of that time will be spent behind bars, with the other half on license along with the previous six months in custody counting toward his sentence.


Posted on

Reasons Not To Take Chocolate For Granted

Reasons Not To Take Chocolate For Granted


“Chocolate” represents a diverse category of products with distinctive and delicious flavors, often with pleasant “mouth feel,” and a range of sweetness. These items are mostly enjoyed as luxury foods and beverages, but for many people, chocolate is a “priority indulgence.” For now, these items are available and relatively affordable, but that isn’t something that should be taken for granted.

Posted on Leave a comment

Delicious and With Health Benefits? We’ve Got the 11 Best Dark Chocolate Bars, Ranked

11 best chocolate bars

Let’s face it, dark chocolate isn’t for everyone. It seems like people either love it or hate it. However, the many people who are fans of this richer, stronger-flavored form of chocolate swear it is the ultimate chocolate indulgence and are constantly seeking out the best dark chocolate bars. If you’ve always been loyal to milk chocolate, trying some premium dark chocolate brands may prompt you to rethink your stance. Especially when you consider the health benefits that dark chocolate can offer as a nice bonus. Here are the picks, as per PARADE.COM, as the best dark chocolate bars, leading up to the one that tops the list. (Any of these are terrific options, though, and the one you like best will depend on personal preference and the percentage of cocoa content your taste buds can handle.) Click HERE.

Posted on

Hundred-year-old chocolate from King Edward VII’s coronation to go on sale

Hundred-year-old chocolate from King Edward VII’s coronation to go on sale


A tin of Cadbury chocolates that has been perfectly preserved for 121 years will go to auction soon. The confectionery was originally given to nine-year-old Mary Ann Blackmore to celebrate the coronation of King Edward VII and Queen Alexandra on June 26 1902. Cadbury adorned the special tins of vanilla chocolates with the two monarchs to mark the event. Blackmore kept the chocolates in tact for her entire life; her family have now brought the treats to Hanson’s Auctioneers in Derby. Auctioneer Morven Fairlie said: “If you do open the tin, it does smell of chocolate, but I wouldn’t want to risk it.”

Posted on Leave a comment

Chocolate Pudding Pie

Chocolate pudding pie

A chocolate pudding pie is noteworthy because of the creamy richness that comes from a homemade pudding base and chopped dark chocolate.

2 1/2 cups whole milk

5 tablespoons cocoa powder

1 teaspoon instant coffee granules

3/4 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

5 large egg yolks

2 tablespoons unsalted butter

1/2 tablespoon vanilla extract

2 ounces finely chopped semisweet chocolate, plus more for garnish

1 premade graham cracker piecrust

Whipped cream for garnish

Combine milk, cocoa powder, and instant coffee in a saucepan. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks to sugar mixture and whisk until lightened in color, 1 to 2 minutes.

Place saucepan with milk over medium-high and heat while whisking until just beginning to steam but not boiling. Remove from heat. Slowly stream 1 cup of the warm milk mixture into the egg yolk mixture while whisking. When completely combined, return saucepan to medium heat, and whisk milk while slowly streaming in the egg mixture. Whisk constantly until mixture thickens and a few bubbles break the surface while whisking, about 5 minutes. Remove from heat and stir in butter, vanilla, and 2 ounces chopped chocolate until fully melted and combined.

Pour pudding filling into graham cracker crust and spread evenly with a spoon. Refrigerate for at least 3 hours. Garnish with whipped cream and chopped chocolate.

As posted on

Posted on Leave a comment

Chocolate Water Cake

Chocolate water cake

This decadent Chocolate Water Cake calls for ingredients you likely have in the cupboard, and the cake doesn’t use any butter, milk, or eggs, making it dairy-free and vegan.


1 1/3 cups all-purpose flour

1 1/2 cups packed light brown sugar

3/4 cups cocoa powder

2 teaspoons instant espresso powder (optional)

1 1/2 teaspoons baking soda

3/4 teaspoon kosher salt

1 3/4 cups hot water*

6 tablespoons vegetable oil

1 1/2 teaspoons apple cider vinegar


1/2 cup semisweet chocolate chips

4 tablespoons butter

1 tablespoon strongly brewed coffee

4 ounces cream cheese, room temperature

1/3 cup powdered sugar

Make the Cake: Preheat oven to 350°F. Grease an 8-inch cake pan with vegetable oil and line bottom with a circle of parchment paper. In a large mixing bowl, whisk together flour, brown sugar, cocoa powder, espresso powder, baking soda, and salt until homogenous. Add water, oil, and vinegar. Whisk until no pockets of dry ingredients remain. Pour batter into prepare pan and bake until the cake pulls away slightly from the pan and a toothpick inserted in the center comes back with a few dry crumbs, 50 to 55 minutes. Allow to cool completely before inverting out of pan.

Make the Frosting: Place chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds; stir until chocolate and butter are completely melted and combined (if chocolate is still not fully melted, microwave for 10 seconds more and stir again). Using the whisk attachment of a mixer, combine chocolate mixture and cream cheese until fully incorporated. Add coffee and beat until combined. Add powdered sugar and incorporate on low; increase speed to medium-high and beat until glossy, about 3 minutes.

Place cake on serving plate, scoop frosting on top of cake and spread to edges. Use a spoon to make decorative swirls and finish with a sprinkling of flake salt.

Chef’s Notes
If you don’t have espresso powder but still want to enhance the chocolate flavor with coffee, substitute the 1 3/4 cups hot water for 1 3/4 cups strong coffee—in our test, this worked just as well and didn’t overwhelm the cake with coffee flavor.

As posted on

Posted on Leave a comment

Chocolate Lasagna

Chocolate lasagna

Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same.

1 package chocolate sandwich cookies (such as Oreos), crushed

6 tablespoons butter, melted

1 8-ounce package cream cheese, softened

1/4 cup granulated sugar

3 1/4 cups plus 2 tablespoons cold milk, divided

1 12-ounce tub Cool Whip

1 5.9-ounce package Instant chocolate pudding

1 1/2 cups chocolate chips, semisweet or milk

Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.

Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9×13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.

Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1 1/4 cups Cool Whip. Spread mixture over cookie crust.

In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips. Place in freezer for 1 hour or in refrigerator for 4 hours before serving.

As posted on

Posted on Leave a comment

Over the Moon Chocolate Pie

Over the moon chocolate pie

This mile-high chocolate pie is inspired by a Southern classic: the MoonPie.

Graham Cracker Crust

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

⅓ cup granulated sugar

Marshmallow Layer

1 ½ cups miniature marshmallows

Chocolate Filling

12 ounces semisweet chocolate chips

10 ounces milk chocolate chips

1 cup heavy cream

1 tablespoon unsalted butter

¼ teaspoon kosher salt

1 teaspoon vanilla extract

2 tablespoons (1 oz.) Tennessee whiskey (optional)

Marshmallow Meringue

2 large egg whites

1 cup granulated sugar

¼ cup light corn syrup

¼ teaspoon cream of tartar

¼ teaspoon kosher salt

1 teaspoon vanilla bean paste or vanilla extract

Prepare the Graham Cracker Crust: Preheat oven to 350°F. Place graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until mixture is well combined and resembles damp sand. Press on bottom and up sides of a 9-inch deep-dish glass pie plate.

Bake in preheated oven until crust is firm, dry, and lightly browned, about 10 minutes. Transfer to a wire rack, and cool to room temperature, about 20 minutes.

Prepare the Marshmallow Layer: Spread marshmallows in an even layer on bottom of baked Graham Cracker Crust. Return crust to preheated oven, and bake just until marshmallows begin to melt, about 3 minutes. (Do not let marshmallows turn brown or crisp.) Remove from oven, and spread melted marshmallows into an even layer using a small offset spatula or the back of a teaspoon. Cool to room temperature, about 20 minutes.

Prepare the Chocolate Filling: Combine chocolate chips in a large bowl. Bring cream to a simmer in a medium saucepan over medium-high. Cook until cream is very hot and bubbles start to form around edges of pan. Remove from heat, and immediately pour over chocolate chips. Let stand 1 minute. Add butter and salt, and whisk until chocolate is completely melted and mixture is smooth. Gently whisk in vanilla, and, if desired, whiskey. Cool to room temperature, 15 to 20 minutes. (Filling should be thickened but still pourable.)

Spoon Chocolate Filling over melted marshmallow in piecrust, and spread in an even layer. Loosely cover pie with plastic wrap, and let stand at room temperature 8 hours or overnight. (No need to refrigerate the pie. It is best left at room temperature.)

Prepare the Marshmallow Meringue: Fill a medium saucepan one-third full of water, and bring it to a simmer over medium-high. Reduce heat to low, maintaining a simmer.

Whisk together egg whites, sugar, light corn syrup, cream of tartar, and salt in a large heatproof bowl. Set bowl over saucepan of simmering water. (Or use a double boiler instead of saucepan and heatproof bowl.) Cook, whisking constantly, until sugar completely dissolves. Remove bowl from heat.

Beat mixture with an electric mixer on medium speed until mixture begins to thicken, scraping down sides of bowl often to maintain a smooth texture, 3 to 4 minutes.

Increase mixer speed to high, and continue beating and scraping down sides as mixture thickens and becomes smooth and shiny. Continue beating until mixture becomes a glossy meringue that holds its shape, clings to a spoon, forms curly peaks, and leaves tracks from beaters in surface, 5 to 10 minutes.

Add vanilla bean paste. Beat on high speed, scraping down sides of bowl often, until meringue starts to lose its glossy shine and develops a sheen, 1 to 2 minutes.

Spoon Marshmallow Meringue over top of pie. (Use meringue within 2 to 3 hours for fluffiest texture, or cover and refrigerate for up to 3 days. Meringue will lose a little of its puffiness and loft but remain beautiful, usable, and delicious.)

As posted on

Posted on Leave a comment

Chocolate-Buttermilk Pudding Recipe

Chocolate buttermilk pudding

This dreamy recipe will satisfy every sweet tooth at your table.


3/4 cup granulated sugar

3 tablespoons unsweetened cocoa

2 tablespoons cornstarch

1/4 teaspoon table salt

1 cup buttermilk

1 1/4 cups heavy cream

2 large egg yolks

1 large egg

1 (4-oz.) semisweet chocolate baking bar, finely chopped

1 tablespoon butter

1 teaspoon vanilla extract


3/4 cup heavy cream

1/4 cup powdered sugar

1/4 cup buttermilk

Prepare Pudding: Whisk together first 4 ingredients in a large saucepan. Slowly whisk in 1 cup buttermilk to make a smooth paste. Whisk together 1 1/4 cups cream, egg yolks, and egg in a 2-cup glass measuring cup. Slowly add cream mixture to buttermilk mixture, whisking constantly until well blended. Cook pudding over medium heat, whisking constantly, about 10 minutes or until mixture begins to boil and thicken. Remove from heat. Add chopped semisweet chocolate; whisk until smooth. Add butter and vanilla, and whisk until butter melts and pudding is smooth. Transfer to a bowl, and place plastic wrap directly on warm pudding (to prevent a film from forming). Chill 4 to 24 hours.

Prepare Buttermilk Cream: Beat 3/4 cup cream, 1/4 cup powdered sugar, and 1/4 cup buttermilk at high speed with an electric mixer until soft peaks form. (Do not overbeat.)

Divide pudding among 6 (6- to 8-oz.) bowls; dollop with buttermilk cream.

As posted on

Posted on Leave a comment

Triple-Layer Chocolate-Caramel Cake Recipe

Triple layer chocolate caramel cake

This three-tiered beauty is so much easier to make than it looks. The frosting is best made the day before you need to use it, as it sets to the right spreading consistency when left to cool overnight at room temperature. A splash of bourbon enhances the caramel flavors in the creamy frosting, but it can be left out without causing any problems.


1 1/2 pounds bittersweet (60% cacao) chocolate chips

1/4 cup light corn syrup

2 tablespoons bourbon (optional)

2 cups granulated sugar

1/4 cup cold water

1/8 teaspoon cream of tartar

2 cups heavy cream

1/8 teaspoon salt

1/4 cup unsalted butter


3 cups cake flour

1 cup unsweetened cocoa

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups granulated sugar

1 cup sour cream

1 cup canola or vegetable oil

4 large eggs

1 tablespoon vanilla extract

1 1/2 cups hot, strong coffee

Prepare the Chocolate-Caramel Ganache: Stir together chocolate chips, corn syrup, and, if desired, bourbon in a large bowl. Set aside.

Stir together sugar, cold water, and cream of tartar in a large, heavy saucepan. Cook over medium, swirling pan occasionally, until sugar dissolves and starts to change color. Increase heat to high, and cook, swirling pan occasionally, until mixture is a rich, golden caramel color, 4 to 5 minutes.

Remove pan from heat. Using a long- handled wooden spoon, carefully stir in heavy cream. (Be careful: Hot caramel can spit and bubble as the cream hits it.) Reduce heat to low, and return pan to heat. Cook, stirring constantly, until caramel thickens slightly and any lumps of hardened caramel have melted, about 4 minutes. Pour warm caramel sauce over chocolate chip mixture, covering chips completely. Let stand 1 minute. Stir until mixture is completely smooth. Stir in salt. Add butter, 1 tablespoon at a time, stirring until melted and combined after each addition. Let ganache cool until lukewarm. Cover loosely with plastic wrap, and let stand at room temperature 8 hours or overnight.

Prepare the Cake: Preheat oven to 350°F. Lightly coat 3 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, cocoa, baking powder, baking soda, and salt in a large bowl. Set aside.

Beat sugar, sour cream, oil, eggs, and vanilla in a large bowl with an electric mixer on medium speed until thick and smooth, about 2 minutes. Add flour mixture, one-third at a time, to butter mixture. Beat on low speed just until combined after each addition. (Do not overbeat or the cake will be tough.) Add 3/4 cup of the hot coffee, and beat just until smooth. Add remaining 3/4 cup coffee, and beat just until smooth. Divide batter evenly among prepared pans.

Bake in the middle of preheated oven until a long wooden pick or cake tester inserted in center of cake comes out clean, 20 to 25 minutes. Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack, and peel off parchment paper. Cool completely, about 45 minutes.

Place 1 cake layer on a serving plate; spread evenly with about 1 heaping cup of Chocolate-Caramel Ganache. Top with second cake layer, and spread evenly with 1 heaping cup of ganache. Top with remaining cake layer, and frost top and sides of cake with remaining ganache. Let stand at room temperature until ready to serve, or cover and refrigerate overnight.

As posted on

Posted on Leave a comment

Chocolate Eclair Cake

Chocolate eclair cake

The cake might seem like an extravagant baking endeavor because it takes time, but trust us—the recipe is easy to follow and the end result is worth it. In keeping with a long history of French-style pastries, the cake is both stunning and simple, and we can assure you that any sort of celebration would welcome this three-tiered marvel as a fitting centerpiece for the spread.

Pastry Cream

1/2 cup sugar

1/4 cup cornstarch

2 cups whole milk

4 egg yolks

3 unsalted butter, divided

1 teaspoon vanilla

Pastry Decorations

4 tablespoons butter

1 teaspoon sugar

1/4 teaspoon salt

1/2 cup water

1/2 cup all-purpose flour

2 large eggs

Powdered sugar for dusting

Cake Layers

3 cups cake flour

2 teaspoons baking powder

1 teaspoon kosher salt

6 tablespoons unsalted butter, room temperature

1/2 cup vegetable shortening

2 cups granulated sugar

5 eggs

3/4 cup buttermilk

1/2 cup vegetable oil

1 tablespoon vanilla extract

Eclair Buttercream

3/4 cup butter, room temperature

3 cups powdered sugar

1/2 teaspoon vanilla extract

pinch salt

6 tablespoons Pastry Cream

Chocolate Ganache

6 ounces (60%) bittersweet chocolate, finely chopped and divided

8 unsalted butter, divided

For Pastry Cream:Whisk together sugar and cornstarch in a medium saucepan. In separate bowl, whisk together milk and egg yolks until combined. Add milk mixture to saucepan with 2 Tbsp. butter. Place saucepan over medium-high and whisk constantly until mixture begins to boil. Continue whisking for 30 seconds until mixture is thick. Remove from heat, and stir in 1 Tbsp. butter and vanilla. Transfer mixture to refrigerator.

For Pastry Decorations:Preheat oven to 400°F. Prepare 1 piping bag with plain 1/2-inch piping tip. Combine butter, sugar, salt, and water in a saucepan over medium-high. Bring to boil, add flour, and stir vigorously until dough comes together and a dry film coats the bottom of the pan, about 2 minutes. Remove from heat and set aside for 3 minutes. Add one egg, and stir vigorously until fully incorporated. Add another egg and stir again until smooth, shiny, and thick. Place in piping bag, and pipe 1 1/4-inch-diameter rounds on a parchment paper-lined baking sheet. Using a damp finger, press down any peaks of dough so the surface of each round is perfectly domed. Bake for 10 minutes, lower oven temperature to 350°F and bake until golden brown, 15-18 minutes. Cool completely before cutting each puff in half horizontally, removing tops and dusting with powdered sugar. Set aside. Place bottoms in a food processor, and pulse until pastry becomes fine crumbs. Transfer to a baking sheet, and bake at 400°F until toasted and brown, about 5 minutes. Set aside for later use.

For Cake Layers:Preheat oven to 350°F. Grease three 9-inch round cake pans. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside. In a stand mixer, cream together butter, shortening, and sugar until light in color, about 3 minutes. Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Beat on medium-high for 3 minutes. In a separate bowl, combine buttermilk, oil, and vanilla. With mixer on low, slowly stream buttermilk mixture into butter mixture. Increase to medium speed and beat until light and fluffy, about 5 minutes. Add flour mixture and mix until combined, about 1 minute. Pour into prepared cake pans, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

For Eclair Buttercream:Cream together butter and powdered sugar until lightened in color, about 3 minutes. Add vanilla and salt. Then add 6 Tbsp. prepared Pastry Cream and the toasted pastry crumbs from Step 2. Beat until combined. Place buttercream into piping bags.

For Assembly:Place 3 oz. chopped chocolate and 4 Tbsp. unsalted butter in a medium saucepan. Place over medium heat and stir until just melted. Remove from heat. Use a serrated knife to remove any domes from the Cake Layers so they are even and flat. Pipe a ring of Eclair Buttercream around the edge of the surface of the first Cake Layer, creating a border. Pour half of the melted chocolate inside the ring of buttercream, spreading across the top of the Cake Layer. Remove pastry cream from the refrigerator, mix with a fork until smooth, and spread half of the pastry cream on top of the chocolate. Place second Cake Layer on top of the first, and repeat process of piping buttercream border and spreading remaining chocolate ganache and pastry cream. Top with final Cake Layer, putting it face down so the smooth bottom of the layer forms the top surface of the cake. Pipe remaining buttercream on top and sides of cake. Smooth with a spatula. Refrigerator until firm, about 1 hour. Heat remaining 3 oz. chopped chocolate with remaining 4 Tbsp. butter in a medium saucepan over medium heat. Stir until melted, then set aside until just above room temperature (about 90°F). Pour over top of chilled cake and use a spatula to gently push chocolate across the surface, allowing chocolate to drip over the edges of the cake. Place Pastry Decorations reserved from Step 2 around the perimeter of the top of the cake. Let chocolate set before serving, 15 minutes.

As posted on

Posted on Leave a comment

Dr Pepper Texas Sheet Cake Recipe

Dr. Pepper Texas chocolate sheet cake

With 23 different flavors, no wonder people started adding Dr Pepper to their cakes.

Sheet Cake

1 ½ cups spicy, fruity cola soft drink (such as Dr Pepper)

1 cup butter

½ cup unsweetened cocoa

2 cups all-purpose flour

2 cups granulated sugar

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

2 large eggs, lightly beaten

½ cup whole buttermilk

2 teaspoons vanilla extract

Rich Fudge Icing

½ cup butter

¼ cup unsweetened cocoa

¼ cup spicy, fruity cola soft drink (such as Dr Pepper)

2 tablespoons whole milk

4 cups powdered sugar, sifted

1 teaspoon vanilla extract

Additional Ingredient

1 ½ cups coarsely chopped toasted pecans

Prepare the Sheet Cake: Preheat oven to 350°F. Coat a 17 ½- x 12 ½-inch rimmed baking sheet with cooking spray. Bring cola, butter, and unsweetened cocoa to a boil in a medium sauce-pan over medium-high, stirring often. Remove from heat.

Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Add cola mixture; whisk until blended. Whisk in eggs, buttermilk, and vanilla. Pour batter into prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 16 to 20 minutes. Remove from oven.

Prepare the Rich Fudge Icing: Cook butter and cocoa in a medium saucepan over medium-low, whisking often, until butter melts and mixture is smooth, about 1 minute. Reduce heat to low; whisk in cola and milk until blended. Gradually add powdered sugar, whisking constantly until blended. Whisk in vanilla.

Pour warm icing over warm cake; gently spread in an even layer. Sprinkle with pecans. Cool completely in baking sheet on a wire rack, about 1 hour.

As posted on

Posted on Leave a comment

Classic Chocolate Pound Cake

Chocolate pound cake

A cake this good doesn’t need a frosting. Full of rich chocolate flavor and with a deeply moist texture, this recipe is truly the ultimate chocolate pound cake of all chocolate pound cakes. With just a handful of simple ingredients and 30 minutes of hands-on time, this cake is a great recipe for experienced and novice bakers alike. Since pound cakes feed a crowd and save well, this chocolate pound cake is a great make-ahead dessert recipe for potlucks or holidays.

1 cup (8 oz.) salted butter, softened

2 cups granulated sugar

4 large eggs

1/2 teaspoon baking soda

1 cup whole buttermilk

3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan

1/2 teaspoon table salt

2 (4-oz.) semisweet chocolate baking bars, melted

2 teaspoons vanilla extract

Vegetable shortening, for pan

Powdered sugar

Preheat oven to 325˚F. Beat butter with an electric mixer on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.

Stir together baking soda and buttermilk in small bowl until baking soda is dissolved. Stir together flour and salt in a large bowl; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat well on medium speed after each addition. Add melted chocolate, beating well. Beat in vanilla on low speed. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes; remove cake from pan, and let cool completely, about 1 1/2 hours. Sprinkle with powdered sugar.

As posted on

Posted on Leave a comment

Chocolate Mayonnaise Cake

Chocolate mayonnaise cake

Don’t think twice about these ingredients. Mayonnaise is the surprise baking ingredient you didn’t know you needed. When you’re in need of a delicious layer cake that is easy to make, look no further than this Chocolate Mayonnaise Cake. The deep flavor of this dessert, which is enhanced with coffee, contrasts nicely with the light and fluffy buttercream. This cake will be a hit on birthdays or a random Tuesday.

1 1/2 cups hot strong brewed coffee

1 cup unsweetened cocoa

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon plus 1⁄4 tsp. salt, divided

2 1/2 cups granulated sugar

4 large eggs

1 cup mayonnaise (such as Duke’s)

2 teaspoons vanilla extract, divided

1 1/4 cups bittersweet chocolate chips

2 tablespoons light corn syrup

3 – 4 tablespoons heavy cream, divided

3/4 cup unsalted butter, softened

4 cups powdered sugar, divided

Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.

Whisk together flour, baking soda, baking powder, and 1⁄2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1⁄2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.

Cool cake layers in pans on a wire rack 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes.

Place chocolate chips, light corn syrup, and 3 tablespoons of the heavy cream in a microwavable bowl. Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, 10 minutes.

Combine butter, remaining 1⁄4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1⁄2 teaspoon vanilla in bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached.

Place 1 cake layer on a serving plate. Spread 1⁄2 cup frosting over top. Top with second layer; spread 1⁄2 cup frosting over top. Top with third layer. Spread remaining frosting over sides and top of cake.

As posted on

Posted on Leave a comment

Low Carb Oatmeal Chocolate Chip Cookies

Low carb chocolate chip cookies

Tahini gives this cookie a subtle sesame flavor!

Prep Time:
15 mins
Additional Time:
45 mins
Total Time:
1 hr
45 cookies


2 cups rolled oats

½ cup whole-wheat pastry flour

½ cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ cup tahini

4 tablespoons cold unsalted butter, cut into pieces

⅔ cup granulated sugar

⅔ cup packed light brown sugar

1 large egg

1 large egg white

1 tablespoon vanilla extract

1 cup chocolate chips

½ cup chopped walnuts


Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.

With damp hands, roll 1 tablespoon of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don’t let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.

Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Nutrition Facts (per serving)

As posted online at EATINGWELL.COM. Check out the other low carb desserts here!

Posted on

Bill introduced to keep chocolate milk in schools

Bill introduced to keep chocolate milk in schools


Rep. Tom Tiffany, a Republican from Wisconsin, introduced legislation to stop the White House from excluding flavored milk in schools. The MILK Act, which stands for “Milk is Indisputably Liked by Kids,” proposes amending the National School Lunch Act to require schools to offer flavored milk in their lunch programs. “The Biden administration wants to exclude chocolate milk from being offered at schools across America. We believe that milk should be offered, including chocolate milk,” Rep. Tiffany said. “In fact, I think it’s a great tradition. I remember back when I was in school—every Friday, we had chocolate milk.”

Posted on

Chocolate is set to get more expensive as cocoa prices soar to seven-year highs

Chocolate is set to get more expensive as cocoa prices soar to seven-year highs


Chocolate prices have risen by 14% in the past year, according to consumer intelligence database NielsenIQ. Sugar, another principal ingredient of chocolate, is also seeing price spikes — breaching an 11-year high in April. Among the different varieties of chocolate, prices of dark will reportedly be the hardest hit.

Posted on

El Niño Could Make Chocolate More Expensive

El Niño Could Make Chocolate More Expensive


Production of cocoa beans in West Africa — the largest growing region — may fall in the next season by as much as 8% on adverse weather, according to Fuad Mohammed Abubakar, head of Ghana Cocoa Marketing Company. Cocoa prices already surged to the highest in seven years this season following a disappointing harvest in top exporter Ivory Coast that worsened the global deficit.

Posted on

Chocolate lovers are left stunned to discover how Hershey’s Kisses really got their name

Chocolate lovers are left stunned to discover how Hershey’s Kisses really got their name


Hershey’s Kisses are instantly recognizable as being the flat-bottom tear drops wrapped in foil. And they always have a strip of parchment paper – called a ‘plume’ – completing the aesthetic. As with many success stories, there are multiple versions of how the distinctive confectionery got its iconic name. But the one theory that seems to be most widely accepted is that it is all to do with the sound and motion of the machines that make the sweet treat. Not only does the dispenser appear to ‘kiss’ the convey belt as it deposits the chocolate but also makes a similar ‘kissing’ sound during production.

Posted on Leave a comment

Easiest Thin Mints! And so Good!

Thin Mints

Check out the EMMYMADE channel on YouTube for this quick and scrumptious recipe for Thin Mints. 3 ingredients! Just chocolate, peppermint OIL – and Ritz Crackers! 10 minutes to make! And so tasty! Emmy will walk you through, in detail, the process for making these Thin Mints. They’ll remind you of the all-time favorite Girl Scout cookies! Click, HERE, and check out Emmymade for the YouTube video and recipe for these Thin Mints.

Posted on Leave a comment


Chocolate peanut butter keto cookies

These low carb chocolate peanut butter cookies melt in your mouth as you eat them. They only need 3 ingredients. The cookies take about 20 minutes to make including baking time. The cookies also store well.


1/2 cup (128 g) unsweetened natural peanut butter
5 tbsp (46 g) allulose
1 1/2 tbsp (11 g) unsweetened dutch process cocoa powder

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.

Add peanut butter to a large mixing bowl. Sift in the allulose with a small strainer. I recommend sifting it in because it makes it much easier to mix it in. While most of the allulose should easily sift in, you may be left with a few bigger clumps. Use your fingers to break down those clumps by pressing and moving them inside the strainer. If you are left with a few tiny hard lumps that won’t break up any further, you can just leave those out. Stir the allulose into the peanut butter until it is completely incorporated and thickens the peanut butter.
Add in cocoa powder. Stir it in until your mixture is uniform in color. Your mixture should also be thick, like cookie dough. You can taste the dough at this point and if you wish for more sweetness you can add another 1 tbsp of allulose. If you want more chocolate flavor you can add another 1/2 tbsp of cocoa powder.
Using a 2 tsp cookie scoop to scoop the dough. Roll dough between palms until it becomes a round ball. Place onto cookie sheet, spaced 1 inch apart. Repeat with remaining dough. If you don’t have a 2 tsp cookie scoop, you can just use a regular teaspoon to measure out 2 tsp of dough per cookie.

Place cookies in the oven and bake for about 10 minutes. Be very careful not to bake too long because the cookies overcook very fast and will taste burnt if overcooked. It is a little tricky to tell when these cookies are cooked because they will still look wet on top (this is because of the allulose). You don’t want to wait for the tops of the cookies to be dry. Only the bottom sides (about 1/3 up from the bottom of the cookie) of the cookies should look dry and cooked. Let cookies cool completely and set before removing them from the cookie sheet. If desired, dust with more allulose before serving.
These cookies have a firm exterior and when you bite in, they will feel soft, buttery and melt in your mouth as you eat them. They are lightly sweet.
I have only tested this with unsweetened dutch process cocoa powder. I think it should work with unsweetened natural cocoa powder but I have not tested it.
This recipe works best with allulose and not other low carb sweeteners like erythritol or monk fruit. See my post for a fuller explanation.
I use Micro Ingredients allulose.*
*This product link is an affiliate link. This means I earn a small commission from qualifying purchases
If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from allulose.
serving: 1cookie, calories: 58kcal, carbohydrates: 6g, protein: 3g, fat: 5g, saturated fat: 1g, sodium: 20mg, fiber: 1g, sugar: 0.3g, carbs from allulose: 4g, net carbs: 1

As posted on Check out this link (click HERE) for more details about these cookies.

Posted on Leave a comment

Why does my cooking chocolate split into an oily mess?

Chocolate oily mess

If you blast your chocolate in the microwave, that might well be to blame – far better to melt it gently in warm cream first. After years of making truffles and ganache with no problem, they’re suddenly seizing up and turning into an oily mess. I’ve tried different dark chocolates and melt in the microwave. What’s going on? “It could be the chocolate itself, so check the ingredients, because there might be other things interfering,” says Guardian baking columnist Ravneet Gill. Baking chocolate, for example, often contains added oils and fats, which make it less reliable, so Gill suggests using a 70-72% bar from the confectionery aisle instead. And, says Joanna Brennan, co-founder of Pump Street Chocolate in Orford, Suffolk, buy the best quality you can afford: “Truffles and ganache are 100% based on the taste of the chocolate and cream.” (At their simplest, they are, after all, just two parts chocolate to one part cream.) Learn more, HERE.

Posted on Leave a comment

Ferrero brings Kinder Chocolate to the US

Kinder Chocolate, the flagship offering of the Ferrero confectionery brand, will be available in the U.S. for the first time starting in August. Catherine Bertrac, senior vice president of marketing for Kinder and mainstream chocolate for Ferrero USA, said the company has been gearing up for its biggest U.S. launch over the last several years. “It was time to complete our Ferrero legacy of what we call the legacy portfolio of Kinder,” she said. Ferrero’s Kinder brand launched in Europe in 1968. Kinder chocolates first came to the U.S. five years ago with the introduction of Kinder Joy. Kinder Bueno was introduced in 2019, and then seasonal products started appearing in 2020.

Posted on

Like Water For Chocolate: Why Cocoa Remains Hot

Like Water For Chocolate: Why Cocoa Remains Hot


Softs sector markets have taken turns rallying over the last few years, with most of the moves tied to global weather. One of the latest to make a strong move is cocoa, with the majority of key growing areas seeing weather patterns reducing production. However, supply driven markets are usually short-term meaning the dynamics of the market change with the weather.

Posted on

7 Ways a Little Bit of Chocolate Can Boost Your Health

7 Ways a Little Bit of Chocolate Can Boost Your Health


For a combination of rich, satisfying flavor and healthy nutrients, it’s hard to beat chocolate. It’s the cacao in chocolate that provides its health benefits—as well as its unique taste. A single ounce of dark chocolate (70 to 85% cacao content) provides 42% of the iron, 56% of the copper, 24% of the manganese, and 15% of the magnesium you need daily. It also contains flavanols, antioxidants, and healthy fats. Click HERE for more ways chocolate can boost your health.

Posted on

Chocolate Milk Faces Potential Ban in School Cafeterias

Chocolate Milk Faces Potential Ban in School Cafeterias


Chocolate milk, long a school-cafeteria mainstay, could be coming off the menu. Concerned about the amount of added sugars children are consuming, the U.S. Department of Agriculture is considering a ban on flavored milk— including chocolate, strawberry and other varieties—in elementary and middle schools when it adopts new standards for school meals.

Posted on Leave a comment

The 9 Best Gourmet Chocolates to Buy Right Now

Best chocolates

With so many different chocolate companies offering up boxes upon boxes of their wares, it can be hard to even know where to start. Your choice may be dependent on the flavors you like, the flavors the recipient likes (if you’re gifting), the occasion, and even your level of risk (there’s a lot of weird chocolate on the market now). Thankfully, those at ROBB REPORT were willing to do the hard work of tasting loads and loads of chocolate in a conference room to make your life a little bit easier. In pursuit of the best chocolate in every category—from white to dark, fruit-flavored to caramel, and everything in between—these are the brands they deemed to be the crème de la crème of cacao. Proceed with caution, because eating one single piece can quickly snowball into sampling the entire assortment. Here’s the list but you can find more details HERE.

Best Overall Chocolate: Thierry Atlan
Best Milk Chocolate: zChocolat
Best Dark Chocolate: La Maison du Chocolat
Best White Chocolate: Jacques Torres
Best Belgian Chocolate: Neuhaus
Best Sea-Salt Caramels: Fran’s
Best Peanut-Butter Chocolates: John Kelly
Most Adventurous Chocolates: Vosges Haut-Chocolate
Best Fruit-Flavored Chocolate: andSons Chocolatiers

Posted on Leave a comment

Mississippi Mud Cake

Mississippi mud cake

Mississippi Mud Cake – tender chocolate cake layered with gooey, melted marshmallows and warm chocolate frosting. The difference between Mississippi Mud Cake and Mississippi Mud Pie? Mississippi mud cake and Mississippi mud pie are “distant cousins”. Both are decadent, layered chocolate desserts that are said to have hailed from the state of Mississippi, and both resemble the color of mud — hence the names! Mississippi mud pie consists of a chocolate cookie pie crust, followed by a brownie layer, topped with a layer of chocolate pudding, and sealed with whipped cream on top. So, while these desserts are alike in some ways, they are mostly very different.

2 large eggs
1 cup whole or 2% milk
1/2 cup sour cream
1 cup plus 1 tablespoon vegetable oil, divided
2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 (10-ounce) bag mini marshmallows (about 4 cups)
8 tablespoons (1 stick) unsalted butter
1/3 cup whole or 2% milk
1/4 cup Dutch-processed cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups powdered sugar

Place 2 large eggs, 1 cup whole or 2% milk, and 1/2 cup sour cream in a medium bowl and let sit until room temperature, 30 to 45 minutes.
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9×13 baking dish with 1 tablespoon of the vegetable oil.
Place 2 cups all-purpose flour, 1 cup packed light brown sugar, 1 cup granulated sugar, 1/2 cup Dutch-processed cocoa powder, 1 1/2 teaspoons baking powder, and 1 teaspoon baking soda in a large bowl and whisk until combined.
Add 1 cup vegetable oil, 1 tablespoon vanilla extract, and 1/2 teaspoon kosher salt to the egg mixture and whisk until smooth and combined. Pour over the flour mixture and stir with a wooden spoon or flexible spatula until just combined.
Transfer into the baking dish. Bake until a toothpick inserted in the center comes out clean, 30 to 33 minutes.
Remove the cake from the oven and evenly scatter 10 ounces mini marshmallows (about 4 packed cups) over the cake. Return to the oven and bake until the marshmallows start to melt, 2 to 3 minutes.
Place the baking dish on a wire rack and let the cake cool for 30 minutes. Meanwhile, prepare the frosting: melt 1 stick unsalted butter in a large saucepan over medium heat. Add 1/3 cup whole or 2% milk, 1/4 cup Dutch-processed cocoa powder, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Whisk until combined. Slowly sift in 2 1/2 cups powdered sugar and whisk until smooth, about 1 minute. Remove the saucepan from the heat and let cool until the cake is ready.
Slowly pour the frosting over the warm cake and spread into an even layer. Let sit until the frosting is set, about 30 minutes, before slicing and serving.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

As posted on


Posted on Leave a comment

Easy Chocolate Mousse With Whipped Cream and Sea Salt

chocolate mousse

This somewhat miraculous easy chocolate mousse method was created by molecular gastronomy researcher Hervé This. To make the mousse, you’ll whip melted chocolate with water over an ice bath until it puffs into a silky dessert. If by chance it doesn’t increase in volume, just remelt and add a bit more chocolate. And if you begin to reach the first hint of graininess, stop right there. Once you nail the basic technique, you can play around with substituting coffee or tea for part of the water, or swirling different additions through your final mousse. Note this mousse is best prepared fresh and served immediately; it changes texture if stored.

4 servings

9 oz. dark chocolate, at least 70% cacao, chopped into small pieces
Whipped cream and topping
2 Tbsp. finely chopped raw unsalted almonds or hazelnuts (optional)
¼ cup cold heavy cream
1 Tbsp. sugar or maple syrup
½ tsp. vanilla extract
Pinch flaky sea salt (such as Maldon)

Step 1
Prepare an ice bath: Fill a large bowl with ice and water. Set aside a small bowl that can fit snugly inside.

Step 2
Heat ¾ cup water in a small saucepan until steaming, then add 9 oz. dark chocolate, at least 70% cacao, chopped into small pieces. Remove from heat and whisk until melted. Alternatively, melt chocolate in ¾ cup water over a bain marie.

Step 3
Use a spatula to scrape melted chocolate into reserved small bowl. Nestle bowl inside ice bath, then whisk chocolate vigorously with a hand whisk until texture resembles lightly whipped cream, about 2 minutes. Whip it less than you think—to the point of soft, floppy peaks that just hold their shape; the mousse will set up very quickly. If mixture is very thick and grainy-looking, that means you have over whipped. Don’t worry, it’s not ruined! You can re-melt the mixture in a microwave-safe bowl in the microwave in 10-second intervals until smooth and try again. The remelted mixture will not completely deflate. Whisk gently until slightly thickened but still slightly looser than the first attempt, 30 seconds to 1 minute. Scoop into serving bowls.

Whipped cream and topping:
Step 4
If using almonds, preheat oven to 350°. Scatter 2 Tbsp. finely chopped raw unsalted almonds or hazelnuts on a sheet tray and toast until fragrant, 10–12 minutes.

Step 5
Meanwhile, whisk ¼ cup cold heavy cream, 1 Tbsp. sugar or maple syrup, and ½ tsp. vanilla extract in a medium bowl to soft peaks, about 2 minutes.

Step 6
Top each serving of chocolate mousse with 2 generous spoons of whipped cream, a sprinkle of toasted almonds or hazelnuts, if using, and a small pinch flaky sea salt. Serve immediately.