Chocolate Times Two

I realize some people don't like chocolate, and aren't dessert people.  To those people my only response is: you're crazy and we can't be friends.  As a treat for a co-worker I made this chocolate cakes with chocolate frosting, which is her favorite, and makes me like her more because she enjoys chocolate on chocolate :)

Preheat the oven to 350 degrees F.  Line a cupcake tin with liners, or spray a 9x9 inch pan with non-stick spray.  With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder and salt.  

Turn the speed to low, and add in eggs, buttermilk, oil, extract and water.   Beat until smooth and combined well.Divide the batter into the cupcakes, or in the prepared dish.  Bake until a cake tester that's inserted comes out clean, around 20 minutes.  Transfer to a wire rack to cool while you making the frosting.

For the frosting, combine the cocoa and the boiling water until cocoa has dissolved.

With an electric mixer, beat butter, powdered sugar and salt until pale and fluffy.

Reduce speed to low and added melted and cooled chocolate, beating until combined.

Beat the cocoa mixture into the chocolate.  Spread over the cooled cake or cupcakes.

I topped the cake with crushed peanut butter M&M's, which made the whole cake look so colorful and added some crunch on top.  These were delicious, moist and very hard to limit yourself to one piece!  Enjoy.

Chocolate Cupcakes or Cake
Serves 18 *I cut in half
Adapted from Martha Steward


1 1/2 cup flour
3/4 cup cocoa powder
1 1/2 cup sugar
1 1/2 teaspoon baking soda
3/4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup water water
1/2 bag peanut butter M&M's


Preheat the oven to 350 degrees 
Line a cupcake tin with liners, or spray a 9x9 inch pan with non-stick spray.  
With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder and salt.  
Turn the speed to low, and add in eggs, buttermilk, oil, extract and water.   
Beat until smooth and combined well.
Divide the batter into the cupcakes, or pour in the prepared dish.  
Bake until a cake tester that's inserted comes out clean, around 20 minutes.  
Transfer to a wire rack to cool while you making the frosting.


Chocolate Frosting
Makes around 5 cups
Adapted from Martha Steward


1/2 cup plus 1 tablespoon cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cup unsalted butter, room temperature
3/4 cup powdered sugar
1/4 teaspoon salt
1 1/2 pounds semi-sweet chocolate, melted and cooled


Combine the cocoa and the boiling water until cocoa has dissolved.
With an electric mixer, beat butter, powdered sugar and salt until pale and fluffy.
Reduce speed to low and added melted and cooled chocolate, beating until combined.
Beat the cocoa mixture into the chocolate.  
Spread over the cooled cake or cupcakes.

Chocolate Bailey's Truffle Cake

Yes, can you believe it?  I had to restrain myself from eating this whole dang cake... it was a rough couple of days in my apartment.  You will have the same issue, so make sure you make this for a party or if you're having people over!  And don't say I didn't warn you :)

Bailey's and chocolate - what a combination.  I would say behind peanut butter and chocolate, it's a close second.

In a food processor combine one package of graham crackers and 2 tablespoons of melted butter.  Press into a spring form pan that's been coated with butter or non-stick spray.  Bake for 8 minutes at 350 degrees F.

While the crust is baking, chop chocolate and heat in a double boiler until just melted.

Heat cream and Bailey's over low heat until warm to the touch, but not bubbling.

Add melted chocolate to the cream mixture, and whisk continuously until it's totally combined.

Pour chocolate in the spring form pan on top of the crust and place in the refrigerator to chill for 6 hours, or overnight.

Try not to dig in, it needs a couple hours to set.

Once ready to serve , remove the outside of the pan, grate an additional chocolate over top and serve with Bailey's whipped cream.  It's easiest to slice with a warm knife, fyi!

For the Bailey's whipped cream: in a bowl with an electric mixer, add cream, vanilla and Bailey's.  mix on high speed until peaks form, then add sugar and mix a little more.

This is a super rich dessert, so don't slice off more than you can chew (ha ha!)  It's creamy and the Bailey's whipped cream is an awesome topping.  Plus, it just looks delicious.  It's a crowd pleaser, and I hope if you make it you can resist and share with others.  Enjoy!

Milk Chocolate Bailey's Truffle Cake

Serving size 1 9-inch cake

1 package of graham crackers

2 tablespoons butter + to coat the pan

15oz good quality milk chocolate

12oz heavy cream

4oz Bailey's Irish Cream

extra milk chocolate for topping

Lightly butter a 9-inch spring form pan. 

In a food processor combine graham crackers and 2 tablespoons of butter.

Press into the spring form pan, and bake for 8 minutes at 350 degrees F.

Chop chocolate and heat in a double boiler until just melted.

heat cream and Bailey's over low heat until warm to the touch.

Add melted chocolate to the cream mixture and whisk until completely combined.

Pour chocolate into the pan and place in the refrigerator to chill for 6 hours, or overnight.

When ready to serve remove outside of the pan and grate additional chocolate on top.

Serve with Bailey's whipped cream.

Bailey's Whipped Cream

1 cup heavy whipping cream

1/4 cup Bailey's Irish Cream

1-2 tablespoons powdered sugar

1/4 teaspoons vanilla extract

In a bowl with an electric mixer add cream, vanilla, and Bailey's.

Mix on high speed until peaks form.

Add sugar and mix a little more.