Never Fail Chocolate Cake

Chocolate Cake I have a little secret about this cake. I’d tell you….but then I’d have to kill you. Jussssst kiiiidddding! But if I tell you, you have to promise me you’ll still eat this cake. I mean there’s nothing crazy in it, no mashed potatoes, or avocado, or pureed peas, just some rotten milk, and lots of chocolate. Back up! Rotten milk?! Yup, good old (and I do mean old) milk. But don’t let the old milk fool you. This cake is so good I may have even purposely let the milk go bad a time or two (I am THAT crazy for chocolate cake). One thing’s for sure, no one cries over spilled, er rotten, milk in our household!

chocolate frosting never fail chocolate cake chocolate cake with chocolate frosting


Never Fail Chocolate Cake
Makes one 9″ square/round cake, approximately 8 slices

1 egg
1/2 cup canola oil
1 cup granulated sugar
1 1/4 cup sifter all-purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon of salt
1/2 cup boiling water
1/2 cup sour milk

Preheat the oven to 350 degrees. Grease a 9″ square or round cake pan and set aside. Begin by beating the egg, oil and sugar together until creamy, about 2 minutes. Sift in the dry ingredients, then add the boiling water and the sour milk and mix until well-combined, about three minutes. Pour the batter into the cake pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Chocolate Cream Frosting

1/4 cup butter, slightly softened
1 3/4 cup confectioners sugar
3 ounces of chocolate, melted (I used dark chocolate)
1/2 teaspoon of vanilla
A pinch of salt
2 tablespoons of milk

In the bowl of a mixer, cream together the butter and 1/2 a cup of the confectioners sugar. Add in the remaining sugar as well as the other ingredients and continue beating until everything is well mixed and creamy. Can be refrigerated for several weeks (if you manage to not eat it all before then!).

Recipe passed down from my Mom’s family

Blood Orange Ricotta Coffee Cake

Blood Orange Ricotta Coffee Cake

Since it’s my birthday today, I figured it was only right that I celebrate with as much cake as possible. Coffee cake for breakfast, cupcakes for lunch (these do include all the main food groups of protein, carbs and frosting) and a decadent cake for dinner. I might even get really wild and throw in some funfetti puppy chow for a snack, washed down by birthday cake jello shots. All after giving myself this yummy “bouquet”. Do I know how to celebrate or what?!

Blood Orange Ricotta Coffee Cake


Blood Orange Ricotta Coffee Cake
Makes 16 square pieces

1 1/2 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 stick of unsalted butter, softened
1/2 c. brown sugar
1 tsp. vanilla
2 eggs
1 c. ricotta cheese
1 blood orange, cut into pieces

4 tbsp. of unsalted butter, softend
1 tbsp. cinnamon
1/4 tsp. ginger
3/4 c. all-purpose flour


Preheat the oven to 350 degrees. Grease a 9×9 baking pan and set aside. In a large mixing bowl, cream together the butter and sugar. Add in the eggs and vanilla. Beat in ricotta cheese. Next add in the salt, baking powder, baking soda, and the flour. Beat for a few minutes, then turn of the mixer and toss in the orange slices. Continue mixing by hand until all the flour is incorporated. Spread batter in the prepared pan. Blood Orange Riccotta Coffee Cake To make the topping combine  the butter, brown sugar, spices and 1/2 c. flour in a small bowl. Mix until well combined and crumbling. Sprinkle evenly over batter in pan.

Blood Orange recipes

Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool slightly before serving. To store, keep it tightly covered and in the refrigerator.

Blood Orange Riccotta Coffee Cake *This cake can also be made up to 24 hours ahead. Just prepare the batter, pour into the pan and cover with plastic wrap. Make the crumb topping as well, but keep that stored and covered in a bowl. When you are ready to bake the cake, remove the pan from the fridge, toss on the topping and proceed with the above baking instructions.

Ho-Ho Cake

Chocolate? On a Monday? Again??

 Why, you might ask? Well, quite simply, can you really come up with a better way to start the week? (Ok, well besides sunbathing on a yacht…..or winning the lottery…..or being gifted 10 Chanel bags….)

Ho-Ho Cake

For the cake~

6 squares  of dark chocolate

6 Tbsp.  butter

1 c.  granulated sugar

4 eggs

1 c.  flour

1/2 tsp.  baking soda

2/3 c.  water


For the filling~

5 tbsp. flour

1 1/4 c. milk

1 c. sugar

1/2 c. crisco

1/2 c. butter

1 tsp. vanilla


For the frosting~

3 oz. dark chocolate

1 tsp. vanilla

2 1/2 tbsp. hot water

1/2 c. butter

3 c. powdered sugar


First prepare your cake. Preheat the oven to 350 degrees. Then grease a 15x10x1 inch baking sheet. Completely line with wax paper and then spray with more cooking spray; set aside. Microwave 3 of the chocolate squares and butter in medium microwaveable bowl for 1-1/2 to 2 min. or until butter is melted. Stir to completely melt the chocolate, then mix in the sugar. In a mixer bowl, on high speed, beat eggs for about 3 minutes, or until light and fluffy.  Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Alternate adding the remaining flour and water. Spread evenly into prepared pan. Bake for 12-15 min. or until top of cake springs back when touched; dust with powdered sugar. Immediately invert cake onto clean towel and remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.

While the cake is cooling, begin making your filling and frosting. Heat flour and milk in saucepan. Cook until thick, make sure to whisk/stir to avoid getting lumps, and then cool completely. Beat sugar, butter, shortening, and vanilla for 4-5 minutes or until creamy. Add cooled flour mixture and beat until smooth. For the frosting, first melt the chocolate. Then mix in the vanilla, milk, butter, and powdered sugar until smooth.

To assemble the ho-ho, first unroll the cooled cake. Spread it with the white filling making sure to leave about a one inch gap between the frosting and the edge of the cake. Begin rolling the cake up from the short end. Place the rolled cake, edge side down, on your serving dish. (Side note, any frosting that spilled out I just filled in on either end of the cake.)  Spread on your chocolate frosting and refrigerate.

Inspired by a recipe from my Mom, originally from Kelsey‘s family; cake recipe from Kraft

Coffee Ice-cream Cake Bowl

Don’t you just want to dive into this giant bowl of ice-cream goodness?!

Because I’m telling you, you need to dive into this like you need to dive into a pool.

In other words, eat this, than go swim it off….best.summer.plan.ever!

Coffee Ice-cream Cake Bowl

Adapted from Bake at 350


1 1/2 packages of chocolate graham crackers (14 sheets), broken into pieces

4-6 c. of coffee ice-cream, left out to soften

3 c. whipped cream (make sure it has very stiff peaks) mixed with 1/4 c. Kalhua

1 1/2 c. hot fudge sauce

1 package of heath bits


In a 4 quart glass bowl, begin layering your ingredients. Start with graham crackers, then ice-cream, whipped cream, fudge sauce and lastly heath pieces. Continue this until you’ve filled up the bowl, making sure to end with the fudge sauce and heath pieces (so it looks pretty and all, of course!). Cover with a lid or plastic wrap and freeze until set, at least three hours. Use a sharp knife to cut & serve.


* You can use as much or as little home-made ingredients for this recipe. While I wish I had time to do that, I only made my own whipped cream and fudge sauce this time. On the other side, feel free to use cool whip and  store-bought fudge sauce to make this recipe even easier.

* For the fudge sauce, I used 1 1/4 c. chocolate chips melted together with 1 tbsp. of butter and 1/4 c. of heavy cream.

* Feel free to leave the Kalhua out of the whipped cream.

* This can also be made in a pan instead of a bowl.


Flourless Chocolate Guinness Cake

Remember when I made this (literally) heart-stopping meal? And I promised you a delicious dessert  recipe that was soon to follow?

Well I’m finally following up on that promise, not as soon as I planned to, but just in time for you to have some chocolate with your Guinness as you celebrate St.Patty’s Day.


Flourless Chocolate Guinness Cake

Slightly Adapted from Food Network Magazine


For the cake

2 1/2 sticks of butter

12 oz. semi-sweet chocolate

6 large eggs

1/3 c. sugar

Pinch of salt

1/2 c. of chocolate Guinness or other stout beer

1 tsp. vanilla


For the meringue topping

2 oz. semi-sweet chocolate

2 tbsp. butter

1 tbsp. light corn syrup

1/2 c. granulated sugar

3 large eggs

2 tsp. vanilla


To make the cake, preheat the oven to 325 degrees. Then butter the bottom of a 9-inch spring form pan.(I used a 9 inch square glass dish and just cut the baking time by 10 minutes).

Melt the chocolate over a double boiler. Meanwhile beat together eggs, sugar and salt over medium heat for approximately 5 minutes or until the whites have tripled and formed thick peaks.

In another small pan bring the beer  and vanilla to a soft boil. Reduce the mixer to low and slowly add in the beer mixture, then the chocolate and lastly the butter and beat until well incorporated.

Pour the batter into the prepared pan and bake about 35 minutes (about 25 for a glass pan) or until a toothpick comes out with only a few crumbs on it. Remove from the oven and cool for an hour before topping with the meringue.

To make the meringue, microwave  the chocolate, butter and corn syrup at 30 second intervals, stirring until the chocolate melts. In another heat-proof bowl combine the egg whites, sugar, salt and a 1/3 c. of water. Put the bowl over a pan of simmering water and whisk  for 2 minutes. Remove from the heat and continue to beat with an electric mixer until stiff peaks form. Fold in the vanilla and then swirl in the chocolate mixture. Spread on the cake and serve.