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Coffee Butter Frosting
Dessert American

Coffee Butter Frosting

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
  2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

Coffee-Banana Mousse
Dessert American

Coffee-Banana Mousse

5.0

Prep
15 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Put a metal bowl and metal beaters in the refrigerator to chill for at least 15 minutes.
  2. 2 Place marshmallows and coffee in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching until melted. Stir in banana and vanilla extract; set aside to cool.
  3. 3 Beat cream in the chilled bowl using an electric mixer with chilled beaters on high speed until stiff peaks form. Gently fold whipped cream into marshmallow mixture until well incorporated. Spoon or pipe mixture into small dessert dishes; garnish with chocolate shavings. Refrigerate until chilled, at least 30 minutes.

By lutzflcat

Coffee and Donuts Tiramisu
Dessert American

Coffee and Donuts Tiramisu

4.3

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
  2. 2 Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
  3. 3 Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
  4. 4 Cover and refrigerate, 8 hours to overnight. Serve chilled.

By Nicole McLaughlin

Turkish Coffee Ice Cream
Dessert American

Turkish Coffee Ice Cream

4.2

Prep
10 min
Cook
20 min
Total
450 min

Instructions

  1. 1 Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
  2. 2 Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
  3. 3 Pour into an ice cream maker and freeze according to manufacturer's directions.

By Marilyn Perzik

Devil's Food Brownie Cake
Dessert American

Devil's Food Brownie Cake

4.4

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan or Bundt pan with nonstick spray.
  2. 2 Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  4. 4 Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
  5. 5 Pour ganache over cooled cake.

By Yoly

Chocolate Sorbet
Dessert American

Chocolate Sorbet

5.0

Prep
5 min
Cook
10 min
Total
215 min

Instructions

  1. 1 Mix sugar, cocoa powder, and sea salt in a large saucepan; stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
  2. 2 Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

By lutzflcat

Death by Chocolate
Dessert American

Death by Chocolate

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch dish.
  2. 2 Mix cake batter according to package directions, adding water, eggs, and oil as directed. Spread batter into the prepared dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool and crumble.
  4. 4 Make pudding according to package directions, adding milk as directed.
  5. 5 Place 1/2 of the crumbled cake into a large trifle or other glass serving bowl. Pour 1/2 of the coffee over cake and spread 1/2 of the pudding on top. Cover with 1/2 of the whipped topping and sprinkle with 1/2 of the crushed candy bars. Repeat layers in the same order. Refrigerate until serving.

By Karen

Mississippi Mud Cake III
Dessert American

Mississippi Mud Cake III

4.6

Prep
Cook
Total

Instructions

  1. 1 Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat.
  2. 2 In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture.
  3. 3 Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.

By Carol

Power Brownies
Dessert American

Power Brownies

3.8

Prep
10 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan.
  2. 2 Mix sugar, flour, cocoa powder, baking powder, and salt together in a large bowl. Push mixture to the sides of the bowl to form a well in the center.
  3. 3 Combine yogurt, coffee, applesauce, and vanilla extract in a small bowl. Pour yogurt mixture into the flour mixture. Fold gently with a spatula until just combined. Spread in the prepared pan.
  4. 4 Bake in the preheated oven until center is firm to the touch, 45 to 55 minutes. Cool slightly before cutting into squares, about 15 minutes.

By THERESA_M

Chocolate Cake from Scratch
Dessert American

Chocolate Cake from Scratch

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
  2. 2 Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
  3. 3 Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.

By Pat

Grandma Moyer's Rhubarb and Strawberry Coffee Cake
Dessert American

Grandma Moyer's Rhubarb and Strawberry Coffee Cake

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. 2 Beat white sugar and eggs together in a large bowl until smooth; beat in coffee. Whisk flour, baking soda, cinnamon, and salt together in a separate bowl; beat into sugar-coffee mixture until just combined. Stir rhubarb and strawberries into batter; pour into the prepared pan. Sprinkle top with brown sugar and pecans.
  3. 3 Bake in the preheated oven until cake is golden brown and a toothpick inserted into center comes out clean, 45 to 50 minutes.

By BobbieRocks

Hermit Bar Cookies
Dessert American

Hermit Bar Cookies

4.6

Prep
20 min
Cook
12 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Beat sugar and shortening together in a large bowl until smooth. Stir in molasses and egg. Dissolve baking soda in warm coffee; stir into batter.
  3. 3 Combine flour, cinnamon, cloves, and salt in a separate bowl; gradually stir into batter. Mix in raisins. Form dough into 4 long strips on cookie sheets, lengthwise.
  4. 4 Bake in the preheated oven for 12 to 15 minutes. Cool 5 minutes on cookie sheets, then cut each strip into 2-inch bars while still warm.

By AUNT MAMIE

Molasses Cake
Dessert American

Molasses Cake

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
  2. 2 Whisk salt, cinnamon, cloves, ginger, flour, and baking soda together in a medium bowl; set aside.
  3. 3 Beat butter and brown sugar together in a large bowl with an electric mixer until creamy. Add molasses and eggs; mix until blended.
  4. 4 Stir the dry ingredients into the molasses mixture until just combined. Gradually stir in the hot coffee until smooth. Pour batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack.

By Robin

Black Magic Cake
Dessert American

Black Magic Cake

4.8

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Grease and flour two 9-inch round cake pans or one 9x13-inch dish.
  3. 3 Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl. Make a well in the center. Pour coffee, buttermilk, oil, eggs, and vanilla into the well. Beat for 2 minutes on medium speed. Batter will be thin.
  4. 4 Pour into the prepared pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
  6. 6 Cool for 10 minutes, then remove from the pans and finish cooling on a wire rack.
  7. 7 Fill and frost as desired.

By Marsha C

Chocolate Cake Pops
Dessert American

Chocolate Cake Pops

4.3

Prep
15 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Preheat a cake pop maker and brush with oil according to the manufacturer's instructions.
  2. 2 Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl. Beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat in coffee until evenly incorporated.
  3. 3 Spoon about 1 tablespoon batter into each reservoir of the prepared cake pop maker to fill.
  4. 4 Bake until a toothpick inserted into centers comes out clean, about 4 minutes. Remove cake pops. Cool completely.

By HorseLover360

Dark Chocolate Bacon Cupcakes
Dessert American

Dark Chocolate Bacon Cupcakes

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place 24 paper liners in two 12-cup muffin tins; coat liners with nonstick spray.
  2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside.
  3. 3 Whisk flour, sugar, ¾ cup cocoa powder, baking soda, baking powder, and salt together in a bowl. Make a well in the center; pour in coffee, buttermilk, oil, and eggs. Stir just until blended. Mix in ¾ bacon; reserve ¼ for garnish. Divide batter among the prepared cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
  5. 5 Cool in tins set on a wire rack. When cool, arrange cupcakes on a serving platter; frost with your favorite chocolate frosting. Sprinkle reserved bacon crumbles on top; dust with remaining 1 tablespoon cocoa powder.

By mkecupcakequeen

Caramel Macchiato Cheesecake
Dessert American

Caramel Macchiato Cheesecake

4.8

Prep
35 min
Cook
88 min
Total
603 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
  2. 2 Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
  3. 3 Reduce oven temperature to 325 degrees F (165 degrees C).
  4. 4 Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
  5. 5 Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
  6. 6 To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

By Dawn Logterman

Chocolate Yogurt Cake
Dessert American

Chocolate Yogurt Cake

4.0

Prep
20 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  2. 2 Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in batter. Pour batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

By Kristina Kopnisky

Applesauce Raisin Cookies I
Dessert American

Applesauce Raisin Cookies I

4.3

Prep
Cook
Total

Instructions

  1. 1 Cream shortening and sugar together. Add eggs and mix thoroughly.
  2. 2 Stir in applesauce and coffee.
  3. 3 In separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend thoroughly. Chill at least 2 hours.
  4. 4 Heat oven to 400 degrees F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart.
  5. 5 Bake 9 to 12 minutes. Cool on wire racks.

By M Grey

Best Chocolate Cream Cheese Pound Cake
Dessert American

Best Chocolate Cream Cheese Pound Cake

4.3

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with cooking spray.
  2. 2 Mix cocoa powder and hot coffee together in a bowl until cocoa is fully dissolved. Whisk in milk to thin and cool mixture.
  3. 3 Stir flour, salt, and baking powder together in a bowl.
  4. 4 Cream sugar, butter, and cream cheese in a bowl with an electric mixer until white and fluffy (like frosting), about 5 minutes. Mix in vanilla. Add eggs and egg yolks, one at a time, mixing completely after each addition. Mix in 1/2 of the flour mixture until incorporated. Stir in cocoa-milk mixture, then mix in remaining flour mixture until well blended. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

By Kassidee Kennedy Cuffey

Dark Chocolate Bundt Cake
Dessert American

Dark Chocolate Bundt Cake

4.5

Prep
15 min
Cook
50 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
  2. 2 Combine butter, coffee, and cocoa in a saucepan over medium heat until butter is melted, about 10 minutes. Stir in vanilla extract and allow to cool, about 10 minutes.
  3. 3 Blend sugar, flour, baking powder, baking soda, and salt together in a bowl. Add cooled chocolate mixture to flour mixture and mix thoroughly.
  4. 4 Mix mayonnaise, buttermilk, and eggs together in another large bowl. Beat with an electric mixer on high speed until well combined, about 2 minutes. Add chocolate mixture and beat on medium-high speed, scraping bowl occasionally, 3 to 4 minutes. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool for 10 minutes in the pan. Invert cake onto a serving plate and allow to cool completely, about 30 minutes more. Dust top with powdered sugar.

By Naomi Hahr

Texas Sheet Cake VI
Dessert American

Texas Sheet Cake VI

4.8

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
  2. 2 In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
  3. 3 Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
  4. 4 To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

By Sister Paula Pemberton

Emily's Famous Tiramisu
Dessert American

Emily's Famous Tiramisu

4.6

Prep
45 min
Cook
20 min
Total
300 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
  3. 3 Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
  4. 4 Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
  5. 5 Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
  6. 6 To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
  7. 7 To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
  8. 8 To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
  9. 9 Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
  10. 10 To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

By Emily B

Chocolate Chestnut Cake
Dessert American

Chocolate Chestnut Cake

1.0

Prep
60 min
Cook
Total
240 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 3 (9-inch) round cake pans with baking spray.
  2. 2 Combine chocolate morsels and hot coffee in a medium bowl; let stand for 2 minutes and then stir until chocolate is melted, 1 to 2 minutes. Whisk in eggs, oil, sour cream, and vanilla until smooth.
  3. 3 Whisk together flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Stir in egg mixture. Fold in chopped chestnuts. Divide batter evenly between prepared pans (about 2 cups per pan).
  4. 4 Bake in the preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans about 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Trim cooled cakes flat, if necessary.
  5. 5 Beat powdered sugar, butter, and chestnut puree in a large bowl with an electric mixer on medium-high speed until filling is creamy, about 2 minutes.
  6. 6 Place 1 cake layer on a cardboard round cut to the same size as cake. Spread half of the filling onto the cake layer, spreading just slightly past the edge of the layer (about 1 cup). Repeat with a second cake layer and remaining filling. Top with final cake layer. Smooth excess frosting flush with the sides of the cake. Refrigerate cake until chilled, about 20 minutes.
  7. 7 Place chocolate in a 4-cup glass measuring cup with a spout for the glaze; set aside. Bring cream and corn syrup to a low simmer in a small saucepan over medium-low, stirring occasionally. Pour cream mixture over chocolate, and let stand 2 minutes. Stir glaze with a spatula until completely smooth. Let stand at room temperature, stirring occasionally, until cooled to 100 to 105 degrees F (37 to 40 degrees C), 4 to 10 minutes. Glaze should be pourable and fluid.
  8. 8 Remove chilled cake from the refrigerator, and place on a wire rack or inverted bowl inside a rimmed baking sheet. Quickly pour glaze over top of cake, allowing glaze to flow down the sides, making sure cake is completely covered. A spoon can be used to scoop up and reuse glaze to drizzle and coat sides. Let stand for 1 minute, allowing excess glaze to drip off the sides. Run an offset spatula around bottom edge of cake to remove any drips. Chill cake until glaze is set, about 1 hour.

By Anna Theoktisto

Chocolate Cherry Chip Cake
Dessert American

Chocolate Cherry Chip Cake

4.6

Prep
Cook
Total

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, mix flour, sugar, cocoa, baking powder, soda and salt.
  3. 3 Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin).
  4. 4 Fold in cherries and chocolate chips. Pour batter into 9x13 inch pan.
  5. 5 Bake at 350 degrees F (175 degrees C) for 35 minutes or until toothpick inserted into middle comes out clean. It's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and will stick big time! Frost with white buttercream.
  6. 6 For the frosting: In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until frosting is smooth.

By Michelle C Williams

Dark Chocolate Sheet Cake with Dark Chocolate Frosting
Dessert American

Dark Chocolate Sheet Cake with Dark Chocolate Frosting

4.8

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
  3. 3 Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
  4. 4 Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
  5. 5 Mix in vanilla extract.
  6. 6 Add in 1/3 of the flour mixture, and mix until just combined.
  7. 7 Add in 1/2 of the coffee and buttermilk, and mix until just combined.
  8. 8 Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined.
  9. 9 Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
  10. 10 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
  11. 11 Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth.
  12. 12 Mix in cocoa powder, espresso powder, and salt until throughly combined. Mix in vanilla.
  13. 13 Add in powdered sugar 1 cup at a time, mixing well after each addition.
  14. 14 Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
  15. 15 Spread frosting over the cooled cake.

By Kim

Dark As My Soul Chocolate Ganache Cake
Dessert American

Dark As My Soul Chocolate Ganache Cake

5.0

Prep
45 min
Cook
30 min
Total
475 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.
  2. 2 Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.
  3. 3 Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.
  4. 4 Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.
  5. 5 Divide batter evenly among the prepared baking pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.
  7. 7 Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.
  8. 8 Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.
  9. 9 Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.
  10. 10 Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.
  11. 11 Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.
  12. 12 Pour 1 cup heavy cream into a small saucepan; heat until it just boils.
  13. 13 Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.

By JadeIntheKitchen

Pumpkin Spice Latte Coffee Cake
Dessert American

Pumpkin Spice Latte Coffee Cake

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  2. 2 Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.
  3. 3 Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
  4. 4 Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
  5. 5 Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

By Kim

Chocolate-Cherry Cupcakes
Dessert American

Chocolate-Cherry Cupcakes

5.0

Prep
40 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Bring cherries, 1/2 cup white sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Transfer 2 tablespoons cherry juice from pot to a small bowl; stir in cornstarch until thoroughly combined. Stir cornstarch mixture into the pot; simmer until thickened and slightly reduced, about 5 minutes.
  2. 2 Cool compote completely. Measure 1 cup compote for cupcake batter; reserve remaining compote, about 6 tablespoons, for frosting.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line cups of two standard 12-cup muffin tins with paper liners or grease cups.
  4. 4 Whisk flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt together in a medium bowl. Set aside.
  5. 5 Beat brown sugar, 1/2 cup butter, and 1/2 cup white sugar together in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract. Add flour in 3 batches, alternating with sour cream and cooled coffee, beginning and ending with flour mixture and mixing after each addition until just combined.
  6. 6 Stir until batter is smooth, but do not overmix. Gently fold in reserved 1 cup cherry compote. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  7. 7 Bake in the preheated oven until tops spring back lightly when touched, 15 to 18 minutes. Cool in tins 3 to 5 minutes before transferring to a wire rack to cool completely.
  8. 8 Meanwhile, beat 1 cup butter in a large bowl with an electric mixer until light and fluffy. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Add 2 tablespoons reserved cherry compote; beat on medium-high speed until thoroughly combined. Repeat twice more with remaining 4 tablespoons cherry compote, beating well after each addition. Add heavy cream; beat until frosting is fluffy, 2 to 3 minutes.
  9. 9 Spread or pipe frosting over cooled cupcakes.

By Kim

Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream
Dessert American

Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream

5.0

Prep
30 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
  2. 2 Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
  3. 3 Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
  4. 4 Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
  5. 5 Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
  6. 6 Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
  7. 7 Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
  8. 8 Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
  9. 9 Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.

By Ghirardelli