Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 15 to 24 Servings

The best indeed! This cake is one of the best cakes I have ever tasted. Enjoy every bite of this luscious cake. Ready in less than an hour, this recipe is surely a must-try!

Ingredients:

For the Cake:

2 Eggs
2 tsp vanilla extract
1/2 c cocoa powder
1 tsp baking soda
2 c all-purpose flour
1 c water or black coffee
2 sticks of butter (real, salted)
1/2 c buttermilk
2 c sugar
1/2 tsp salt

For the Icing:

1 tsp vanilla extract
1 1-pound box of powdered sugar
A dash of salt
1/2 c cocoa powder
1/2 c milk
1 1/2 sticks of butter (real, salted)

Directions:

Cake:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray to a 10×15-inch baking pan.

3. In a mixing bowl, add baking soda, sugar, salt, and flour. Whisk until well mixed.

4. Place a saucepan on the stove and turn the heat to medium.

5. Add butter and allow it to melt.

6. Add water or black coffee and cocoa powder, then stir until well blended. Allow the mixture to boil, then remove it from the stove.

7. In a mixing bowl, add vanilla extract and eggs, then whisk until well blended.

8. Add the hot cocoa into the bowl with the flour mixture, then stir until well blended.

9. Add the buttermilk mixture, then whisk until well mixed.

10. Transfer the batter to the prepared pan and spread it evenly.

11. Place the pan inside the preheated oven and bake for about 20 to 22 minutes or until a toothpick comes out clean after inserting it in the middle.

12. Remove the cake from the oven and allow it to cool.

Icing:

1. Place a saucepan on the stove and turn the heat to medium.

2. Add butter, salt, and milk. Stir until well blended.

3. Remove the pan from the stove, then add vanilla extract and stir until well blended.

4. Add cocoa and powdered sugar into a mixing bowl. Whisk until well blended.

5. Add the milk mixture, then stir until the texture becomes smooth.

6. Add the icing over the cake and spread it evenly. Allow the cake to sit at room temperature for a few hours.

7. Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge.

You can top the cake with chopped pecans or sprinkles if you wish.

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Prep Time: 2 hrs 30 mins | Cook Time: 25 mins | Total Time: 5 hrs 55 mins | Yield: 10 to 12 Servings

Layer after layer of sweet and delicious things! This Dark Chocolate Mousse Cake is worth all your time and effort! A must-try recipe indeed!

Ingredients:

1/2 c (120ml) buttermilk, at room temperature*
2 tsp pure vanilla extract
1/2 c (120ml) hot water or coffee*
3/4 c (180g) full fat sour cream, at room temperature
1 and 3/4 c (219g) all-purpose flour (spoon & levelled)
3/4 c (62g) unsweetened natural cocoa powder
1 and 3/4 c (350g) granulated sugar
2 large eggs, at room temperature
2 tsp baking soda
1 tsp salt
1/2 c (120ml) canola or vegetable oil
1 tsp baking powder
2 tsp espresso powder (optional)*
optional garnish: fresh berries and/or chocolate shavings
optional: 1 c (180g) mini or regular semi-sweet chocolate chips

Chocolate Mousse

2 tbsp (15g) of confectioners’ sugar
1/2 tsp pure vanilla extract
Two 4-oz. quality semi-sweet chocolate bars (113g each), finely chopped*
2 c (480ml) heavy cream or heavy whipping cream
1/4 c (22g) unsweetened cocoa powder*
1/2 c (120ml) hot water

Chocolate Ganache

1 c (240ml) heavy cream or heavy whipping cream
Two 4 oz. quality semi-sweet chocolate bars (113g each), finely chopped*

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray to four 9-inch cake pans.

For the Cake:

1. Add sugar, flour, cocoa powder, baking powder, espresso powder, baking soda, and salt into a mixing bowl. Whisk until well blended.

2. In another mixing bowl, add the sour cream, eggs, and oil. Whisk until well mixed.

3. Add vanilla and buttermilk, then whisk again until well mixed.

4. Transfer the wet ingredients into the bowl with the dry ingredients, then whisk until well blended. Add the chocolate chips and stir until mixed.

5. Transfer the batter to the prepared pan and spread it evenly.

6. Place them inside the preheated oven and bake for about 19 to 23 minutes or until a toothpick comes out clean after inserting it in the middle.

7. Remove the cakes from the oven and allow them to cool at room temperature.

For the Chocolate Mousse:

1. Add cocoa powder and hot water into a mixing bowl, then stir until blended.

2. Melt the chocolate bars in the microwave. Stir until smooth.

3. Add the cocoa mixture into the bowl with the melted chocolate, then stir until well blended.

4. Add vanilla extract, heavy cream, and confectioners’ sugar into a mixing bowl. Whip for about 4 minutes or until stiff peaks form.

5. Add the chocolate mixture, then stir until well mixed.

6. Cover the bowl with plastic, then place it inside the fridge to chill for 2 hours or 2 days.

To Assemble:

1. Flatten the top of each cake by slicing a thin layer with a serrated knife.

2. Add a cake over a cake stand, then add 1.5 cups of the chocolate mousse on top and spread it evenly. Add another cake over, then repeat the process until all the cakes and chocolate mousse are arranged in layers.

3. Place the cake inside the fridge to chill for 1 hour up to 4 hours.

For the Chocolate Ganache:

1. Add the chopped chocolate into a heat-proof bowl.

2. Place a pan with the cream on the stove and turn the heat to medium. Simmer for a few minutes, then pour it over the chocolate. Stir until well blended. Allow it to cool completely.

3. Add the ganache over the chilled cake and spread it evenly.

4. Serve and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.

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Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 12 Servings

This amazing French Apple Cake is what you just might need today! Serve it with your favorite cup of coffee or tea, and you have yourself a breakfast or snack to remember!

Ingredients:

1 c (150gr) Plain, All-Purpose Flour
1/2 c (120gr) Melted Unsalted Butter
2 tablespoons (40gr) Brown Sugar
2 eggs
1 1/2 teaspoons Baking Powder
1/3 c (100gr) Applesauce
3 Small Apples
A pinch of salt
1/2 teaspoon Ground Cinnamon – optional

Directions:

1. Prepare the oven and preheat to 350 degrees F or 180 degrees C.

2. Apply cooking spray to an 8-inch round springform pan.

3. Put the butter into a heat-proof bowl, then place it inside the microwave and heat until the butter is melted. Remove from the microwave and allow it to cool.

4. Peel the apples, then remove the cores. Slice the apples into small pieces.

5. Add brown sugar and eggs into a large bowl. Whisk until well blended.

6. Add the Applesauce and melted butter, then stir until well mixed.

7. Add the baking powder, flour, and salt. Whisk until well combined.

8. Add slices of apple into the batter, then stir until just incorporated.

9. Transfer the batter to the prepared pan and spread it evenly.

10. Place the pan inside the preheated oven and bake the batter for about 20 to 25 minutes or until a toothpick comes out clean after inserting it in the middle.

11. Remove the cake from the oven and allow it to cool for a few minutes at room temperature.

12. Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 to 5 days.

Feel free to use your preferred type of apple for this recipe.

Nutrition Facts:

Calories: 168 kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 78mg | Potassium: 83mg | Fiber: 2g | Sugar: 9g | Vitamin A: 314IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg

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Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings

This recipe has been a part of my life for a very long time now. I learned this recipe from my mom. She used to make this Old-Fashioned Peach Cobbler all the time. I am so grateful to her for this because now, I get to share it with you! I always serve this cobbler whenever I have guests over. They just love how delicious this is! I’m pretty sure you already have the ingredients. They’re not difficult to find.

What I love about this is the simplicity. I mean, all you need to do are these easy steps and you are good to go! You only need one skillet and an oven to do all the work for you! Try this recipe now and prepare to be amazed. Enjoy!

Ingredients:

2 teaspoons baking powder
1 teaspoon cinnamon
½ c butter
½ teaspoon salt
¾ c milk
¾ c flour
1 c sugar
16 ounces canned peaches (weight after the liquid is drained off)

Directions:

1. Prepare the oven and preheat to 162 degrees C or 325 degrees F.

2. Add a stick of butter into a cast-iron skillet, then place it inside the preheating oven. Allow the butter to melt.

3. Add milk, sugar, cinnamon, baking powder, salt, and flour into a large bowl. Whisk until well blended.

4. Remove the skillet from the oven.

5. Transfer the batter into the skillet with melted butter. Make sure not to stir.

6. Place the peaches over the batter. Make sure not to stir.

7. Put the skillet back inside the oven and bake the cobbler for about an hour or until done.

8. Remove from the oven and allow it to cool for a few minutes at room temperature.

9. Serve warm and enjoy!

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 16 Servings

These delicious treats take me to my childhood every time I have them!
I remember my grandma used to make these all the time. These Lunch Lady Brownies never fail to make me smile. Chewy and fudgy, this recipe is a must-try! With a very basic set of ingredients, you can have the best treats to serve today. I am sure that you and your loved ones, especially your kids are going to love them. Enjoy!

Ingredients:

4 large Eggs
2 c all-purpose flour
1/2 c unsweetened cocoa powder
4 tsp vanilla extract
1 c butter, melted
2 c granulated sugar

Chocolate Frosting:

3 c powdered sugar
1/4 c butter, softened
1/4 c unsweetened cocoa powder
1/4 c milk I use 2%

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Line with aluminium foil a 9×13-inch baking dish, then apply cooking spray on it.

3. Add cocoa powder and melted butter into the bowl of a stand mixer. Beat until well blended.

4. Add sugar and flour, then beat until well blended.

5. Add vanilla and eggs, then beat again until just incorporated.

6. Transfer the batter to the prepared baking dish and spread it evenly.

7. Place the baking dish in the preheated oven and bake the batter for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.

8. Remove from the oven and allow the brownies to cool completely at room temperature.

For the Chocolate Frosting:

1. In a mixing bowl, add all the ingredients for the chocolate frosting. Whisk until well blended.

2. Add the frosting over the cake and spread it evenly.

3. Slice into even servings.

4. Serve and enjoy!

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 9 Servings

These heavenly treats have been the highlights of my day. I am so glad that I gave this a try because I never would have tasted perfection! In just 45 minutes, you can have the best dessert to serve today. Enjoy!

Ingredients:

For the brownie base:

Drops of almond extract
1 c all-purpose flour
1 ½ tbsp unsweetened cocoa powder
3 Eggs, at room temperature
2 tsp vanilla extract
¾ c dark brown sugar
¾ c granulated sugar
¾ c (4.5 ounces) semi-sweet chocolate, coarsely chopped
¾ c unsalted butter

For the peanut butter swirl:

2 or 3 tbsp cream (double, whipping, or heavy)
⅔ c peanut butter
½ tsp vanilla (optional)
5 tbsp powdered sugar

Directions:

Brownie Base:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Line with parchment paper into a 9-inch square pan.

3. In a large glass bowl, add butter and chocolate. Place it inside the microwave and heat until the chocolate and butter are melted. Stir until well blended.

4. Add the sugars and stir until well incorporated.

5. Add almond extract, eggs, cocoa, and vanilla. Beat until well blended and smooth.

6. Add the flour, then whisk until just mixed.

7. Transfer the batter to the prepared pan and spread it evenly.

Peanut Butter Swirl:

1. Add cream, peanut butter, vanilla, and powdered sugar into a mixing bowl. Whisk until well mixed.

2. Spoon the mixture a couple of times over the batter, then use a knife to swirl them.

3. Place the pan inside the preheated oven and bake for 30 minutes or until a toothpick comes out clean after inserting it in the middle.

4. Remove the cake from the oven and allow it to cool at room temperature.

5. Serve and enjoy!

Notes:

You can eat these brownies right away, but I suggest you eat them the next day. They taste better, I’m telling you!

Place any leftovers in an airtight container, then place them in the fridge or the freezer.

Nutrition Facts:

Serving Size: 1/12 Calories: 336 Sugar: 34.8 g Sodium: 27.4 mg Fat: 16.9 g Carbohydrates: 44.3 g Protein: 3.8 g Cholesterol: 79.8 mg

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Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 18 Servings

Perfect for dessert or even for potlucks, this Sour Cream Chocolate Cake is to die for! Enjoy the moist texture in each bite!

Ingredients:

CAKE INGREDIENTS:

1 1/3 c sour cream
1 1/3 c hot strong coffee (or hot water)
2 2/3 c all-purpose flour
3 c packed brown sugar
3/4 c unsweetened cocoa powder
4 large Eggs
1 tbsp vanilla extract
3 tsp baking soda
1/2 tsp salt
1 c butter (softened)

FROSTING INGREDIENTS:

1 c sour cream
5 c powdered sugar
1/2 c butter
1 tsp vanilla extract
3 oz. semi-sweet baking chocolate (chopped)
3 oz. unsweetened baking chocolate (chopped)

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray to a 10×15-inch glass baking dish.

3. Add brown sugar and butter into a large bowl. Beat until well blended and smooth.

4. Add the eggs gradually and beat every addition until well mixed.

5. Add vanilla and stir until well blended.

6. In a separate mixing bowl, add baking soda, cocoa powder, salt, and flour. Whisk until well mixed.

7. Add sour cream and the wet ingredients into the bowl with the flour mixture. Beat until well combined.

8. Add boiling water, then stir until well blended.

9. Transfer the batter to the prepared baking dish and spread it evenly.

10. Place it in the preheated oven and bake for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.

11. Remove the cake from the oven and allow it to cool at room temperature.

12. Melt the butter and chocolates in the oven. Stir until well blended.

13. Add the butter mixture, sour cream, melted chocolate, vanilla, and powdered sugar into a large bowl. Beat until well blended.

14. Add the frosting over the cooled cake and spread it evenly.

15. Serve and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

Calories: 607 kcal | Carbohydrates: 90g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 435mg | Potassium: 249mg | Fiber: 2g | Sugar: 71g | Vitamin A: 720IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron: 3mg

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Prep Time: 10 mins | Total Time: 10 mins | Yield: 22 to 24 Servings

These No-Bake Energy Balls can last up to 3 months in the freezer, but, I don’t think they can last that long with you eating them right away! All you need for these heavenly treats are six basic ingredients. Yes, you read it right! I am pretty sure you already have them so there’s no reason why you shouldn’t give this recipe a try. You don’t need to bake them so it’s one less thing to worry about. You can never go wrong with these treats, I’m telling you. Invite your loved ones over and surprise them with these No-Bake Energy Balls!

Ingredients:

1/2 c vanilla protein powder
1/8 tsp salt
1/2 c honey
1 1/3 c old fashioned oats (rolled oats)
1/2 c mini dark chocolate chips
1 1/2 c no-stir creamy peanut butter

Directions:

1. In a mixing bowl, add vanilla protein powder, rolled oats, no-stir cream, peanut butter, honey, mini dark chocolate chips, and salt. Stir until well blended.

2. Line a cookie sheet with wax paper.

3. Scoop the mixture with a small cookie scoop, then drop each onto the prepared cookie sheet. Make sure to leave a small space between each cookie.

4. Use your clean hands to shape the cooking into balls.

5. Put the cookie sheet inside the fridge and allow the energy bites to chill for about an hour.

6. Serve and enjoy!

Notes:

Place any leftovers in a resealable bag, then place them inside the freezer. They can last up to 3 months.

Feel free to use your preferred protein powder for this recipe.

This recipe makes 22 to 24 servings.

You can add these things if you wish.

chopped dried fruit
different kinds of chocolate chips
chopped nuts
chia seeds
shredded coconut
ground flax seed

Nutrition Facts:

Amount Per Serving: CALORIES: 160 | TOTAL FAT: 9g | SATURATED FAT: 2g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 1mg | SODIUM: 92mg | CARBOHYDRATES: 15g | FIBER: 2g | SUGAR: 9g | PROTEIN: 6g

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Prep Time: 20 mins | Cook Time: 16 mins | Total Time: 36 mins | Yield: 18 Muffins

These heavenly treats will be the highlight of your day! These muffins topped with crumbs and glaze are simply the best. Everyone is going to love these and you will have something to brag about. Try this recipe now. Enjoy!

Ingredients:

Crumb topping:

6 tbsp butter, melted (if hot, cool before using)
1 tsp ground cinnamon
1 c all-purpose flour
1/2 c brown sugar, packed

Muffins:

2/3 c granulated sugar
1/2 tsp salt
1 1/2 c all-purpose flour
2 Eggs
1 tsp ground cinnamon
3 overripe bananas, mashed
2 tsp vanilla extract
1 tsp baking soda
1/3 c vegetable oil

Glaze:

1 tbsp cream or milk
1/2 c powdered sugar
1/2 tsp vanilla extract

Directions:

1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.

2. Line with muffin liners into a muffin pan.

For the Crumb Topping:

1. Add cinnamon, butter, and brown sugar into a mixing bowl. Beat until well blended.

2. Add flour, then whisk until well combined.

3. Whisk further for another 2 minutes.

For the Muffins:

1. Add sugar, bananas, salt, and cinnamon into a mixing bowl. Beat until well mixed.

2. Add the vanilla extract, oil, and eggs. Beat again until well incorporated.

3. Add baking soda and flour, then beat until just mixed.

4. Transfer the batter to the prepared pan. Make sure to fill each cup about 2/3 full.

5. Add crumb topping over each muffin cup.

6. Place them in the preheated oven and bake for about 15 to 16 minutes or until a toothpick comes out clean after inserting it in the middle.

7. Remove muffins from the oven and allow them to cool for a few minutes at room temperature.

For the Glaze:

1. Add milk, vanilla extract, and powdered sugar into a mixing bowl. Stir until well blended.

2. Drizzle the glaze over the cooled muffins and spread it evenly.

3. Serve and enjoy!

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