Category Archives: Chocolate

Double Chocolate Cashew Butter Cookies

Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Cashew butter cookies began as a last-minute recipe a couple of years ago, but now they’re one of my favorite things. Every time I finish testing and posting one version, I start formulating another.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}I started dreaming of these Double Chocolate Cashew Butter Cookies when I posted their classic chocolate chip sisters last spring. As with many of my recipes, they were in the back of my mind for months before I ever cracked open a jar of creamy cashew butter and started playing around. But once I did…whoa.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}These thick, puffy, chewy chocolate cookies are so, so good. And vegan. And grain-free. And dead-easy. Just…what?! Give me alllllll the cashew butter cookies!Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}This is a one-bowl, no-mixer, no-chill, cookies-within-30-minutes-of-a-craving recipe. Oh, and should you have some modicum of self-control, these two-bite treats keep incredibly well at room temperature for upwards of a week. In fact, I think they get better as time goes on. The buttery cashew flavor mellows and melds with the cocoa and chocolate chips, and the results are brownie-like and wonderful ❤Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}I find good quality, reasonably-priced cashew butter at Trader Joe’s, but if you don’t happen to live in a spot smack in between two TJ’s, never fear. I haven’t tried it, but I am 96% sure you could make these with well-stirred natural peanut butter. And honestly, I think the only way to improve this recipe would be to add peanut butter.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}

Double Chocolate Cashew Butter Cookies {Vegan & Grain-Free}
makes about 2 dozen small cookies

1 cup creamy-style cashew butter
1/3 cup cocoa powder (natural or dutch process)
1 cup light brown sugar, packed
1/4 teaspoon baking powder
pinch of Kosher or sea salt
3 tablespoons aquafaba (chickpea canning liquid) or 1 flax egg*
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips + more for topping

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, whisk together cashew butter, cocoa powder, light brown sugar, baking powder and salt until combined. Mix in aquafaba (or flax egg) and vanilla. Fold in dairy-free chocolate chips.

Scoop dough by the tablespoon and form into balls. Place dough balls 2 inches apart on prepared pans and press down to flatten. Bake 10-11 minutes, until puffy and no longer wet looking. Allow cookies to cool on the baking sheet for ten minutes before removing to a rack to cool completely. Top warm cookies with more chocolate chips, if desired. Repeat baking process with any remaining dough.

Let cookies cool completely before storing in an airtight container. They’ll keep well at room temperature for at least a week.

Note:

To make a flax egg, use a fork to whisk together 1 tablespoon ground flaxseed and 2 tablespoons warm water. Let sit for five minutes, until thickened. Continue with recipe as written.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}

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Chocolate Banana Bread

Chocolate Banana BreadNobody really needs more than one recipe for banana bread, but here I am anyway, posting a fourth.Chocolate Banana BreadYes, now you can go into my archives and make banana bread four ways: whole wheat with walnuts, topped with oat crumble, vegan and made with just one banana, and today’s chocolate version! Because who needs cinnamon and nuts when you can have dutch process cocoa powder and chocolate chips?!Chocolate Banana BreadThis loaf is everything you want in a banana bread—easy, no-mixer, moist, rich, intensely flavored—with a fudgy stickiness usually reserved for chocolate cake. But since it’s a quick bread, this is socially acceptable for consumption before noon. You’re welcome.Chocolate Banana BreadChocolate Banana BreadThe rules for Chocolate Banana Bread are the same as with all my banana breads: use only the saddest of bananas and don’t stir the batter together more than 25 strokes. I’m serious—count your stirs aloud and stop at 25. The reason is simple: the more flour is stirred into liquid ingredients, the more its gluten forms. More gluten means tougher results. Rubbery banana bread? No, thank you! So, keep the stirring to 25 strokes and don’t be alarmed if there are a few floury streaks leftover; they’ll be long gone by the time your Chocolate Banana Bread comes out of the oven.Chocolate Banana BreadAnother quality this loaf shares with its cinnamon-spiked sisters? It’s good on day one, but unreal on day two. The chocolate and banana flavors combine and deepen overnight to create a near-brownie-like taste and texture that will have you going back for more! And since Chocolate Banana Bread has less sugar, oil, and flour than my other recipes, you can do that without thinking too hard.Chocolate Banana BreadChocolate Banana BreadLove that ❤ Chocolate Banana Bread

Chocolate Banana Bread
makes one 9×5” loaf

1 1/3 cups all-purpose flour
1/3 cup cocoa powder (I like dutch process)
1 1/2 teaspoons espresso granules (optional)
1 1/2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
2/3 cup light brown sugar, packed
2 large eggs, room temperature
1/3 cup canola oil
3 large very ripe bananas, mashed
2/3 cup semisweet chocolate chips + more for topping

Preheat the oven to 350F. Grease a 9×5″ loaf pan. Line with parchment, leaving overhang on the long sides. Set aside.

In a medium mixing bowl, whisk together the flour, cocoa powder, espresso granules, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together brown sugar, eggs and oil until combined. Whisk in mashed bananas. Pour the dry ingredients into the wet ingredients. Use a silicone spatula or wooden spoon to stir the batter 10 strokes, making sure to scrape the side of the bowl. At ten strokes, pause and add the chocolate chips. Stir an additional 10-15 strokes.

Transfer batter to prepared pan and top with additional chocolate chips, if desired. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs.

Let cool in the pan for 15 minutes before running a knife around the edge and using the parchment overhang to remove the bread to a rack. Cool completely before slicing and serving.

Leftovers will keep tightly-wrapped at room temperature for 2 days, or in the refrigerator for up to a week.Chocolate Banana BreadChocolate Banana BreadChocolate Banana Bread

Neapolitan Cake

Neapolitan CakeI make a lot of cakes—a lot. In any given month, I make at least ten, plus any that are tested and posted on this blog. What can I say? I have friends who like to celebrate and like my cakes. I’m flattered.Neapolitan CakeOf course, this means that making cake—something that once only brought joy—can sometimes be a slog. I don’t necessarily mind when baking feels like work (because it is my work), but I’d be lying if I said I couldn’t wait to come home and bake layers after a long day of blogging and personal cheffing. The joy understandably gets a little lost when I’m making a double batch of vanilla layers at 11pm on a Tuesday.Neapolitan CakeBut when inspiration strikes and I can be creative, it could be 4am and I’d be psyched to be baking. My roommate might not particularly like it, but I’d be in heaven.Neapolitan CakeSuch was the case last month when I made a cake for a friend whose only instruction was that it should have something strawberry involved, at his young daughter’s request. Other than that, I could go wild.Neapolitan CakeAnd so that request for a strawberry element somehow meshed with vanilla and chocolate and became Neapolitan…and I went wild. Wild! And it was so much fun (and so delicious!) that I went and made a second cake for this blog. You’re welcome 😉Neapolitan CakeY’all. Y’ALL. This cake. It is a thing. A real undertaking. A project best done over the course of two days. The most intricate cake work that’s ever been on this blog (aside from the wedding cake, of course).Neapolitan CakeBut I am also completely obsessed with it. I mean, what’s not to love about this checkerboard chocolate, vanilla, and strawberry interior and the ruffled tricolor buttercream exterior? It’s the most fun!Neapolitan CakeThe cake layers are all made from one batter. Once it’s mixed together, it’s divided in thirds. One is left plain—that’s the vanilla layer. Another is spiked with freeze-dried strawberries, and the last with cocoa powder and melted chocolate.Neapolitan CakeThey’re baked, cooled, evened…Neapolitan Cake…and then punched into rings and reassembled.Neapolitan CakeAnd layered in a specific order with thin layers of vanilla buttercream.Neapolitan CakeNeapolitan CakeNeapolitan CakeNeapolitan CakeNeapolitan CakeAnd then decorated in the most fun (and shockingly easy!) ruffle pattern. Or, you know, however you like.Neapolitan CakeWhen all is said and done and sliced and served, all your friends’ minds will be blown at your Neapolitan Cake prowess. As they freaking should be.Neapolitan Cake

Neapolitan Cake
makes one 3-layer 9-inch round cake

Cake Batter:
5 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter, melted & cooled slightly
5 large eggs, room temperature
4 teaspoons pure vanilla extract
2 cups whole milk, room temperature
1 cup full-fat sour cream, room temperature

For the Strawberry Layer:
1 1.2 ounce package freeze-dried strawberries, pulverized
2 tablespoons whole milk
red food coloring (I used 6 drops red gel), optional

For the Chocolate Layer:
1/4 cup natural unsweetened cocoa powder
2 ounces dark chocolate, chopped
1/4 cup whole milk

Special Equipment:
6 inch round cake ring/cookie cutter
3 inch round cake ring/cookie cutter

Preheat oven to 350F. Grease 3 9-inch round cake pans. Line the bottoms with parchment and grease again.

Make the cake batter. In a large mixing bowl, whisk together flour, baking powder, salt, and granulated sugar. Set aside.

Pour melted butter into a medium mixing bowl. Whisk in eggs one at a time, followed by vanilla.

In a large measuring cup, use a fork to stir together whole milk and sour cream.

Whisk half the butter mixture into dry ingredients, followed by half the milk mixture. Add remaining mixture, followed by remaining milk mixture.

Make the flavored layers. Pour 3 1/4 cups of batter into one of the pans. This is the vanilla layer. Set aside.

Pour 3 1/4 cups of batter into each of two small mixing bowls.

To make the strawberry layer, whisk pulverized freeze-dried strawberries, whole milk, and food coloring into one of the bowls of batter. Transfer to another prepared pan. Set aside.

Make the chocolate layer. Whisk cocoa powder into the last bowl of batter.

Put chopped dark chocolate in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until melted and smooth. Whisk into batter, followed by whole milk. Transfer to remaining prepared pan.

Smooth the tops of all the pans-full of batter. Tap each full pan on the counter five times to release any large air bubbles. Bake cakes 32-37 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in pans for fifteen minutes. Run a small thin knife around the edges of the pans and invert the cakes onto cooling racks to cool completely. Layers may be wrapped in plastic and refrigerated for up to 2 days.

Even the layers. Working with one layer at a time, use a serrated knife to trim all layers until they are of even height (mine were each 1 1/4 inch tall).

Assemble the layers. Working with one layer at a time, place layer on a cutting board or other surface. Use the 6-inch ring to cut out the center. Use the 3-inch ring to cut out the center of the 6-inch circle of cake. Wipe rings clean. Repeat with remaining layers.

Separate all circles/rings of cake so that you have 3 3-inch center pieces, 3 6-inch middle rings, and 3 9-inch outer rings. Make layers by pressing pieces together like a puzzle. Layers should be as follows:

• chocolate outer ring, vanilla middle ring, strawberry center
• vanilla outer ring, strawberry middle ring, chocolate center
• strawberry outer ring, chocolate middle ring, vanilla center

For Layering & Assembly of Cake

Simple Syrup:
1/2 cup granulated sugar
1/2 cup water

Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream

Strawberry Buttercream:
1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
5-6 tablespoons heavy cream

Chocolate Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream

Make the simple syrup. Combine sugar and water in a small saucepan over low heat. Stir constantly until sugar dissolves, about 3-5 minutes. Remove from heat.

Make the vanilla buttercream. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached.

Make the strawberry buttercream. In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and 5 tablespoons of heavy cream. Beat until very fluffy, about 2 minutes. If desired, mix in another tablespoon of heavy cream until the proper consistency is reached.

Make the chocolate buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Place the layer with the chocolate outer ring on a serving plate or cake stand. Brush with simple syrup. Top with a thin layer of vanilla buttercream. Place the layer with the vanilla outer ring on top. Brush with simple syrup. Top with a thin layer of vanilla buttercream. Place the layer with the strawberry outer ring on top. Brush with simple syrup. Frost the entire cake with a very thin layer of vanilla buttercream (a “crumb coat”). Refrigerate for 15 minutes or up to 1 day.

Load remaining vanilla, strawberry, and chocolate buttercreams into piping bags (or ziplocks with smalls corners snipped off). Remove the cake from the refrigerator.

To decorate the cake as pictured, working with one buttercream at a time, pipe a ring of dollops around the entire bottom of the cake. Use the back of an offset spatula to press into each dollop and drag upward to create a “ruffle” effect, wiping clean as needed. Use another buttercream to make a ring of dollops above the first (now-ruffled), and repeat the same pressing/dragging method to create the same pattern. Use the remaining color of buttercream, and continue the method, alternating in a pattern until you have frosted your way up the cake, onto the top, and to the center.

Slice and serve. Leftover cake may be kept covered at room temperature for up to two days or in the refrigerator for up to five.Neapolitan CakeNeapolitan CakeNeapolitan Cake

Chocolate Macaroon Tart

Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I had no intention of making a third (or fourth?) Easter dessert, but then I discovered macaroon crust on Pinterest and, well, here we are talking about a Chocolate Macaroon Tart.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}So, what’s so special about a macaroon crust? For one, it’s basically a big chewy, crisp-edged coconut macaroon cookie that you can bake and fill with whatever no-bake filling you like.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}There is no “for two.” It’s that simple.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Now, there are many ways to make a macaroon crust. Some have flour, some contain egg whites. I looked at a few options before realizing that it would probably work with just two ingredients: sweetened flaked coconut and sweetened condensed milk.

Oh, and salt. Can’t forget the salt.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I folded the ingredients together and pressed the mixture into a heavily-greased springform or tart pan.*

*I think the only piece of baking equipment that I don’t have is a tart pan, which is probably why there have not been many tarts on here. Feel free to use whatever you have.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Half an hour later, it was toasty at the edges and light-golden in the center.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I filled it with chocolate ganache and let it set up in the fridge before slicing.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}(I also gave it a few swipes with the back of a hot spoon for some rustic glossiness and because I am a control freak.)Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Who knew five Ingredients and no grains could make something this irresistible?! Silky chocolate ganache filling + toasty coconut crust 🙌🏻🙌🏻🙌🏻Chocolate Macaroon Tart {Five Ingredients, Grain-Free}It’s like eating a chocolate-coconut candy bar…but classier because it’s a tart. We all know how much classiness matters when you’re sneaking cold wedges of Chocolate Macaroon Tart out of the fridge after your bedtime. Not that I’ve ever done that. Twice. On the same night.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Happy Easter to those celebrating! Chag sameach to those observing Passover! And if you’re not celebrating/observing anything, have a great weekend anyway.

Chocolate Macaroon Tart {Five Ingredients, Grain-Free}
makes one 9- or 10-inch tart, about 12 servings

Macaroon Crust:
1 14-ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt

Ganache Filling:
12 ounces dark chocolate, chopped
1 cup heavy cream

Preheat oven to 350F. Heavily grease a 9- or 10- inch tart pan or springform pan. Line the bottom with parchment and grease again.

Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.

Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.

Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth. Pour into crust. Tap a few times to release air bubbles. Let tart sit at room temperature until filling is set (a couple of hours), or chill uncovered in the refrigerator. Remove tart from the fridge at least 15-20 minutes before running a thin, flexible knife around the edge and releasing from the pan.

Slice into thin wedges and serve. Leftovers will keep covered in the refrigerator.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}

Marble Bundt Cake

Marble Bundt CakeOh, hello.Marble Bundt CakeAre you also distracted by the undeniable beauty of this Marble Bundt Cake?Marble Bundt CakeWait til you find out how delicious it is.Marble Bundt CakeAnd how incredibly easy it is to make.Marble Bundt CakeMarble Bundt CakeOne batter, two bowls, ten minutes to mix 🙌🏻🙌🏻🙌🏻 Marble Bundt CakeMarble Bundt CakeMarble Bundt CakeMarble Bundt CakeA little over an hour in the oven…Marble Bundt CakeMarble Bundt Cakeand a thick blanket of ganache later…Marble Bundt CakeMarble Bundt Cakeyou have a Marble Bundt Cake that will put any coffee shop fare to shame. Shame, I tell you.Marble Bundt CakeBetween the dense, buttery crumb…Marble Bundt Cakeand chocolate marbling that actually tastes like chocolate…Marble Bundt Cakeit doesn’t get much better than this.Marble Bundt Cake

Marble Bundt Cake
makes one 10-12 cup capacity bundt cake

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 1/3 cups granulated sugar
2/3 cup light brown sugar, packed
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup milk (preferably whole), room temperature
6 ounces bittersweet chocolate, finely chopped

Ganache:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine flour, baking powder, granulated sugar, light brown sugar, salt, butter, eggs, vanilla, and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Set aside.

Place chocolate in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring in between, until melted. This may also be done in a double boiler.

Transfer 1 1/2 cups of batter into the bowl with the melted chocolate. Use a fork and/or silicone spatula to combine the two.

Transfer remaining batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Dollop chocolate batter over the top and use a thin knife or skewer to lightly marble it in. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cool completely.

Make ganache. Place chopped chocolate in a small heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Starting in the center of the bowl and stirring your way toward the edge, use a fork to stir until chocolate and cream are combined and smooth.

Place cake (still on the rack) over a rimmed baking sheet.

Spoon/pour ganache over the top. Let set for 15-20 minutes before removing to a serving plate, slicing and serving.

Leftover cake will keep covered at room temperature for two days or in the refrigerator for up to five.
Marble Bundt CakeMarble Bundt Cake