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Rum Balls
Dessert American

Rum Balls

4.8

Prep
30 min
Cook
Total
2910 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine vanilla wafers, nuts, 3/4 cup confectioners' sugar, and cocoa in a large bowl.
  3. 3 Mix in rum and corn syrup until well combined.
  4. 4 Shape dough into 1-inch balls; roll in confectioners' sugar to coat.
  5. 5 Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.

By Leslie

Chocolate Cookie Mix in a Jar
Dessert American

Chocolate Cookie Mix in a Jar

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. 2 Layer dark brown sugar, white sugar, cocoa, pecans, and chocolate chips in a 1-quart wide-mouth canning jar; pack down firmly. Top with flour mixture; it will be a snug fit.
  3. 3 Attach a tag with the following instructions: Chocolate Cookie Mix in a Jar: 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Empty cookie mix into a large bowl. Thoroughly blend mixture with your hands. Mix in 3/4 cup softened butter or margarine, 1 slightly beaten egg, and 1 teaspoon vanilla. Shape into walnut-sized balls and place 2 inches apart on a parchment-lined baking sheet. 3. Bake in the preheated oven for 11 to 13 minutes. Cool for 5 minutes on the baking sheet, then move to wire racks to cool completely.

By Jennifer

Chewy Vegan Zucchini Brownies
Dessert American

Chewy Vegan Zucchini Brownies

Prep
20 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
  2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
  3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
  5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
  6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer

Never-Fail Buttermilk-Chocolate Cake
Dessert American

Never-Fail Buttermilk-Chocolate Cake

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
  2. 2 Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
  3. 3 Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

By Karen B

Chocolate-Pumpkin Spice Cake
Dessert American

Chocolate-Pumpkin Spice Cake

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
  2. 2 Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
  3. 3 Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

By STARFLOWER

Death By Chocolate V
Dessert American

Death By Chocolate V

4.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. When cake is cool, sift confectioners' sugar over the top.

By Buffy Hyler

Ghirardelli Peppermint Bark Brownies
Dessert American

Ghirardelli Peppermint Bark Brownies

Prep
15 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
  2. 2 In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined. Whisk in sugar until grainy. Whisk in eggs and vanilla until smooth.
  3. 3 In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half the peppermint bark. Pour mixture into the prepared pan; smooth the top.
  4. 4 Bake, rotating pan halfway through, until a toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Let cool on a wire rack for 30 minutes. Lift brownies from pan using parchment as handles and transfer to a cooling rack to cool completely.
  5. 5 Set cooling rack on a rimmed baking sheet. Place remaining 1/3 cup chocolate baking chips in a medium glass bowl. Warm cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate chips. Let stand for 2 minutes; whisk until smooth.
  6. 6 Pour over brownies and spread to the edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark. Before serving, let stand or refrigerate until glaze sets.

By Ghirardelli

Healthier Zucchini Brownies
Dessert American

Healthier Zucchini Brownies

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  2. 2 Puree zucchini in a high-powered blender or food processor. Measure out 2 cups of zucchini puree, then add prunes until level hits 3 cups. Return to the blender and process. Add brown sugar, cocoa, oil, salt, and vanilla extract; blend until totally smooth.
  3. 3 Whisk whole wheat flour, all-purpose flour, and baking soda together in a bowl. Stir in nuts. Pour chocolate mixture into flour mixture and stir together as gently as possible; batter will be very thick.
  4. 4 Spread batter into the prepared baking pan and smooth as much as you'd like; this batter will not smooth out much as it bakes. Sprinkle Demerara sugar and chocolate chips on top.
  5. 5 Bake in the preheated oven until brownies just spring back when touched in the middle or a toothpick comes out clean, about 30 minutes. Allow to cool before devouring.

By GrrlFriday

Ghirardelli Double Chocolate Muffins
Dessert American

Ghirardelli Double Chocolate Muffins

5.0

Prep
25 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray, wiping off any excess from the top of the tin.
  2. 2 Whisk flour, cocoa, baking powder, salt, and baking soda together in a bowl.
  3. 3 Beat eggs and egg yolk in a stand mixer fitted with the whisk attachment on medium-high speed. Slowly stream in white sugar while beating; continue to beat, scraping down the sides and whisk as needed, until mixture is pale and thick, and ribbons come down from the whisk attachment when lifted.
  4. 4 Beat in oil, then sour cream and vanilla until fully incorporated. Fold in flour mixture until only a few visible streaks remain. Fold in 3/4 of the chocolate chips. Spoon batter into the prepared muffin cups, smoothing the tops if needed but keeping them mounded slightly. Sprinkle remaining chips over top and sprinkle with coarse sugar.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out free of wet batter (it may come out with melted chocolate), 15 to 20 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

By Ghirardelli

Red Velvet Cake
Dessert American

Red Velvet Cake

4.0

Prep
25 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
  2. 2 Make the cake: Beat 1 1/2 cups sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine red food coloring and cocoa to make a paste; add to creamed mixture.
  3. 3 Mix buttermilk, salt, and 1 teaspoon vanilla together in a small bowl. Add flour, alternating with buttermilk mixture, mixing just until incorporated.
  4. 4 Mix vinegar and baking soda together; gently fold into cake batter and pour into prepared pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  6. 6 Make the icing: Heat milk and flour in a saucepan over low heat, stirring constantly, until thick. Set aside to cool completely.
  7. 7 Meanwhile, beat sugar, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency.
  8. 8 Frost cake layers when completely cool.
  9. 9 Serve and enjoy!

By Eleanor Johnson

German Chocolate Cupcakes
Dessert American

German Chocolate Cupcakes

4.3

Prep
Cook
5 min
Total
115 min

Instructions

  1. 1 Cupcakes:
  2. 2 Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.
  3. 3 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.
  4. 4 Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).
  5. 5 Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
  6. 6 Chocolate Frosting:
  7. 7 Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.
  8. 8 Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.
  9. 9 Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.
  10. 10 Serve and enjoy!

By Ita Mac Airt

Basic Chocolate Drop Cookies
Dessert

Basic Chocolate Drop Cookies

4.5

Prep
25 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
  3. 3 Bake for 12 to 15 minutes in the preheated oven.

By Mellan

Chocolate Peanut Butter Fudge
Dessert

Chocolate Peanut Butter Fudge

4.1

Prep
Cook
Total

Instructions

  1. 1 Butter one 9x9 inch pan.
  2. 2 Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
  3. 3 Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

By Jean

Brigadeiro
Dessert Latin American

Brigadeiro

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine condensed milk, cocoa, and butter in a medium saucepan over medium heat. Cook and stir until thickened, about 10 minutes.
  3. 3 Transfer mixture into a shallow bowl and allow to cool.
  4. 4 Pinch off some of the dough and roll into a small ball; place on a plate. Repeat with remaining mixture, then roll each brigadeiro in chocolate sprinkles.
  5. 5 Enjoy or chill brigadeiros until ready to serve.

By ROMINA_BR

Hazel's Chocolate Cake
Dessert

Hazel's Chocolate Cake

3.0

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix together the cocoa and hot water and set aside.
  2. 2 In a large bowl, beat together the sugar and shortening until smooth. Beat in the egg and stir in the vanilla. Sift together the flour, baking soda and salt. Beat in the flour mixture alternately with the sour milk. Stir in the cocoa and water mixture. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Christine

Baked Fudge Cake
Dessert

Baked Fudge Cake

4.2

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
  2. 2 In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
  3. 3 Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Shanna

Chocolate Pecan Chess Pie
Dessert

Chocolate Pecan Chess Pie

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C)
  2. 2 Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
  3. 3 Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

By Lola

Chocolate Crazy Cake
Dessert

Chocolate Crazy Cake

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 2 In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour into prepared pan.
  3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By shirleyo

No Fail Chocolate Fudge
Dessert

No Fail Chocolate Fudge

4.2

Prep
Cook
Total

Instructions

  1. 1 Grease one 8x8 inch pie pan and set aside.
  2. 2 In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
  3. 3 Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

By Terrie

Chocolate Rice Pudding
Dessert

Chocolate Rice Pudding

4.2

Prep
Cook
40 min
Total
40 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. 2 In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

By Dannielle Lalonde

Double Chocolate Cranberry Cookies
Dessert

Double Chocolate Cranberry Cookies

4.0

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  2. 2 Sift flour, cocoa, baking soda, and salt together in a bowl.
  3. 3 Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
  4. 4 Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
  5. 5 Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.

By Jennifer Cheng

Quick-Does-The-Trick Chocolate Cake
Dessert

Quick-Does-The-Trick Chocolate Cake

5.0

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  2. 2 Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.

By Merry Rose

Dark Chocolate Cake II
Dessert

Dark Chocolate Cake II

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. 2 In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
  3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Kelly Smith

Chocolate Oatmeal Cake
Dessert

Chocolate Oatmeal Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.
  2. 2 In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.
  3. 3 Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
  4. 4 Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.
  5. 5 Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

By Brenda Moore

Maureen's Mocha Cake
Dessert

Maureen's Mocha Cake

3.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
  2. 2 Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
  3. 3 Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
  4. 4 For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.

By MAUREENBURR

Grandma Gudgel's Black Bottom Cupcakes
Dessert

Grandma Gudgel's Black Bottom Cupcakes

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
  2. 2 Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
  3. 3 In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
  4. 4 Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
  5. 5 Bake for 30 to 35 minutes.

By NANCYSTANFIELD

Oma's German Marble Cake
Dessert European

Oma's German Marble Cake

4.3

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. 2 In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
  3. 3 Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
  4. 4 In a separate bowl, beat egg whites. Fold egg whites into batter.
  5. 5 Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
  6. 6 Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
  7. 7 Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By WALTERA

Pumpkin-Chocolate Layer Cake
Dessert

Pumpkin-Chocolate Layer Cake

4.6

Prep
45 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  2. 2 Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.
  3. 3 Combine sugar, oil, and applesauce in a large bowl with an electric mixer on low speed. Add pumpkin and vanilla extract. Beat in eggs on medium speed, 1 at a time, mixing well after each addition. Add flour mixture gradually until combined; finish mixing with a rubber spatula.
  4. 4 Pour batter into the prepared cake pans. Sprinkle chopped semisweet chocolate over the top of each. Swirl chocolate into the batter using a metal spatula.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Cool in pans for 5 minutes. Loosen the sides, invert, remove parchment paper, and let cool on wire racks, about 30 minutes.
  6. 6 Meanwhile, combine cream cheese, powdered sugar, and vanilla extract for the filling in a mixing bowl. Beat using an electric mixer, increasing speed, until creamy. Remove 2/3 of the mixture and set aside. Add cocoa to remaining mixture; beat until creamy.
  7. 7 Beat heavy cream in another bowl on medium-high speed until stiff peaks form. Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold remaining 1/3 of whipped cream into the chocolate cream cheese mixture.
  8. 8 Cut each cooled cake layer in half horizontally. Spread 1/2 of the white cream cheese mixture onto 1 layer of cake, to about 1/4-inch from the edge. Sprinkle 1/3 chopped semisweet chocolate over filling, gently pressing down with fingers. Add next layer; spread with chocolate cream cheese mixture and sprinkle with 1/3 of chopped semisweet chocolate; press down. Add third cake layer, spread with remaining white cream cheese. Sprinkle with remaining chocolate, pressing gently. Top with last layer.
  9. 9 Place bittersweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add in powdered sugar and butter. Whisk until smooth. Pour over the top of the cake. Spread glaze evenly across the top and on the sides.

By amandascookin

Banana Split Cupcakes
Dessert

Banana Split Cupcakes

5.0

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
  2. 2 Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
  3. 3 Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
  5. 5 Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
  6. 6 Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
  7. 7 Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
  8. 8 Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.

By Erin Brocklehurst