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Ingredients Ingredients for Chocolate Cake: 3 cups all-purpose flour 1/2 cup unsweetened cocoa powder (natural) 2 cups granulated sugar 2 tsp baking soda 1 tsp salt 2 cups warm coffee (not hot) 2 Tbsp white vinegar 1 Tbsp vanilla extract 2/3 cup light olive oil not extra virgin Ingredients for Chocolate Frosting: 12 oz cream cheese room temperature 1 cup unsalted butter (16 Tbsp) room temperature 5 cups powdered sugar 1 cup unsweetened cocoa powder (natural) 1/2 tsp salt 2 tsp vanilla extract US Customary - Metric Instructions How to Make Chocolate Cake Layers: Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper. In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it). In a separate bowl, mix together your we...

Ingredients 4 egg yolks 1/4 cup granulated sugar 2 1/2 cups whipping cream divided 8 ounces semi sweet baking chocolate chopped 2 teaspoons vanilla extract For the garnish: shaved chocolate whipped cream Instructions Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating. Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes). Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth. Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled...

Ingredients 8 oz cream cheese room temperature 4 tbsp butter room temperature 2 tbsp Bailey's Irish Cream 1/2 cup crushed graham cracker crumbs 4 cups powdered sugar 1 12-oz pkg chocolate chips 1 12-oz pkg white chocolate chips Instructions Cream the butter and cream cheese together until light and fluffy. Mix in the graham cracker crumbs and Bailey's Irish Cream. Add the powdered sugar, 1 cup at a time, until completely mixed in. Cover and chill in the fridge for at least 2 hours (overnight is better) Scoop batter into balls and place on parchment paper. Place balls into freezer for 10-15 minutes While the batter is freezing, melt the chocolate in the microwave in 30 second increments until completely melted. Dip balls into chocolate, covering completely. Place back on parchment paper and let cool until chocolate has hardened. Use a spoon to drizzle remaining melted chocolate over the truffles This article and recipe adapted from this site

INGREDIENTS Dry Ingredients 2 cups oat flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/8 tsp ground cloves 1/8 tsp allspice Wet Ingredients 1 cup brown sugar, packed 3/4 cup pumpkin puree 1/2 cup coconut oil, melted and cooled 1/4 cup smooth almond butter 2 tsp vanilla extract 1 cup vegan chocolate chips INSTRUCTIONS Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper. Measure 1/2 cup solid coconut oil. Add the oil to a bowl. Microwave for 30 seconds or until completely melted. Set aside to cool.  In a large bowl, combine all dry ingredients. Whisk together.  In a separate large bowl, combine all wet ingredients. Whisk together until thoroughly mixed. Gently fold the dry ingredients into the wet ingredients. Mix just until a cookie dough consistency is formed. Then, fold in the chocolate chips.  Spread the batter into the pan. Bake for 35 m...

INGREDIENTS 1 box Brownie mix , must have instructions for making in 13x9 pan + ingredients listed on the package PECAN PIE FILLING: 1 cup Sugar 1 1/2 cups Light Corn syrup 4 Eggs 1/4 cup Unsalted butter 1 1/2 teaspoon Vanilla extract 2 cups Pecans, roughly chopped INSTRUCTIONS Preheat oven according to brownie package instructions. Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously.  Mix brownies according to package instructions. Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes.  * see note about cooking time below As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to p...

Ingredients For the chocolate sponge cake: 8 large eggs, separated ⅔ cup granulated sugar 1 Tablespoon + 2 Tablespoons + ¼ cup unsweetened cocoa powder, divided ⅛ tsp salt 2 Tablespoons brewed cold coffee (leftover is fine) 1 teaspoon vanilla extract For the filling: 2 ounces cream cheese, softened 1/3 cup peanut butter 1 cup powdered sugar 1 teaspoon vanilla extract 2-4 tablespoons heavy cream About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups) For the topping: 1 cup semi-sweet chocolate chips 2/3 cup heavy cream About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups) Instructions For the chocolate sponge cake: Preheat oven to 350°F. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tablespoon cocoa powder. Using an electric mixer, beat the egg yolks and granulated sugar on high speed unt...

Ingredients 1/2 cup unsalted butter 1 box (15.25 ounce) chocolate cake mix (do NOT make according to package directions) 1 box (3.9 ounce) instant chocolate pudding (do NOT make according to package directions) 1 1/2 cups milk 1 bag (12 ounce) bag chocolate chips Toppings (optional): ice cream, sweetened whipped cream or whipped topping, chocolate chips Instructions Place butter in a 13x9 inch baking dish (glass or nonstick is probably best). Place baking dish in oven and preheat oven to 350 degrees F. Check on the butter every now and then and once melted, remove pan from oven. Give the butter a quick stir so that it's well mixed and cover the bottom of the pan. Sprinkle the DRY cake mix on top of melted butter in a flat even layer. Use a fork or the back of a spoon to spread the cake mix evenly over the butter. Sprinkle the DRY pudding mix on top of the cake mix in a flat even layer. Use a fork or the back of a spoon to spread the pudding mix evenly over the cak...

Ingredients 12 oz ripe avocado flesh 1 1/2 tbsp dutch cocoa powder, or sub regular cocoa 8-10 oz chocolate chips or bars 1/4 tsp salt 2-3 tbsp sweetener of choice 1 tsp pure vanilla extract (omit if desired) Instructions Feel free to use your favorite store-bought or homemade crust, or keep it crustless and serve in ramekins. Here is the crust recipe I used: 1 1/2 cups nuts of choice, 1 cup dates or dried fruit, 1/8 tsp salt, 2 tbsp dutch cocoa or 3 tbsp regular unsweetened. Combine all crust ingredients in a food processor until fine crumbles form, then press into a lined 8-or-9-inch springform pan. For the pie, first carefully melt the chocolate. Add all pie ingredients to a blender or food processor, and blend until completely smooth. Pour over the crust, and refrigerate until firm. Store leftovers covered in the fridge 3-4 days. This article and recipe adapted from this site

Ingredients 1/2 cup (115g) unsalted butter, softened to room temperature 4 cups (480g) confectioners’ sugar 3 Tablespoons (45ml) heavy cream or half-and-half 1 and 1/2 teaspoons pure vanilla extract 1/2 teaspoon almond extract pinch salt, to taste four 4-ounce semi-sweet chocolate bars (450g), coarsely chopped* 1 teaspoon vegetable oil Instructions In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed. (It’s supposed to be very sweet!) The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier. Line 1-...

Ingredients 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1.25 cups water, 1/2 cup oil, and 3 eggs) For the Filling: 2 lbs ricotta cheese 4 eggs 3/4 cup sugar 1 tsp. pure vanilla extract For the Frosting: 1 (3.9 oz) package instant chocolate pudding mix 1 cup cold milk 16 oz. frozen whipped topping, thawed (such as Cool Whip) Instructions Prepare the Cake Batter: Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray. In a large bowl, mix together cake batter according to package instructions. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet). Prepare the Filling: In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth. Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the la...