Buttermilk Cocoa Bars

With a cake-like texture and chocolate frosting, this recipe is actually easier than the end-product appears. Substitute plain or vanilla yogurt for the buttermilk, if needed. The recipe can be doubled and baked in a 15x10" pan. 

Ingredients:

- 1/2 cup butter
- 2 tablespoons baking cocoa
- 1/2 cup water

- 1 cup flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1/4 cup buttermilk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 3 to 4 drops red food coloring (optional)

- 1/4 cup butter
- 2 tablespoons baking cocoa
- 2 tablespoons buttermilk

- 1 to 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- dash of salt
- 3/8 cup chopped almonds (optional)

Directions:

Preheat oven to 350 degrees. Grease an 8x8" or 9x9" baking pan. 

In a small saucepan, bring the first 3 ingredients just to a boil. Cool.

Meanwhile, in a medium bowl, combine the flour, sugar, baking soda, and salt. Add the cocoa mixture and buttermilk. Mix well. Beat in the egg, vanilla, and food coloring (optional).

Pour into the prepared pan. Bake for approximately 20 minutes.

For frosting, melt 1/4 cup butter with 2 tablespoons cocoa powder and 2 tablespoons buttermilk. Stir in the powdered sugar, vanilla, and salt. Spread over warm cake. Garnish with chopped almonds, if desired.

Chocolate Surprise Muffins

This recipe makes two dozen delicious, moist chocolate muffins with a tasty cream cheese/chocolate chip filling. They are more suitable as a dessert and are rich enough not to need any frosting.

Ingredients:

- 3 cups flour
- 2 cups sugar
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt

- 2 cups cold water
- 3/4 cup canola oil
- 1 egg
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract

- 4 oz cream cheese, softened
- 1/4 cup sugar
- 1/8 teaspoon salt

- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla extract
- 3/4 cup chocolate chips

Directions:

Preheat oven to 350F. Grease muffin tins or line with muffin papers.

In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt.

In another bowl, combine the water, oil, egg, vinegar, and vanilla. Stir the moist ingredients into the dry ingredients, just until moistened.

For filling, beat cream cheese, sugar, and salt until smooth. Beat in the egg and vanilla. Fold in the chocolate chips.

Fill each muffin cup half full with batter. Drop a rounded tablespoonful of cream cheese filling into the center of each cup; top with remaining batter.

Bake 20-25 minutes or until a toothpick comes out clean. Cool 5 minutes in pans, then remove to wire racks. Sprinkle with powdered sugar if desired.

Queen of Sheba Chocolate Torte

Ingredients:

- 6 oz (170gm) 66% to 70% chocolate, coarsely chopped
- 10 tablespoons (140gm) butter, diced

- 3 tablespoons brandy
- 1/2 teaspoon almond extract

- 1/2 cup (2.5 oz / 70gm) unblanched whole almonds
- 2 tablespoons (15gm) flour

- 4 large eggs, separated, at room temperature
- 3/4 cup (100gm) sugar, divided
- 1/8 teaspoon cream of tartar

Directions:

Position a rack in the lower third of the oven. Preheat to 350 degrees.

Melt chocolate and butter together in a saucepan over low-medium heat, stirring occasionally. Remove from heat; stir in the brandy and almond extract. Set aside.

Pulse the almonds and flour in a food processor until the mixture has the texture of cornmeal. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup sugar until well blended. Stir in the chocolate mixture. Set aside.

In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in 1/4 cup sugar and beat at high speed until the peaks are stiff but not dry.

Fold one-quarter of the egg whites and all of the nut mixture into the chocolate batter, using a large rubber spatula. Fold in the remaining egg whites. Turn the batter into a springform pan.

Bake 25-30 minutes, or until a toothpick inserted 1 1/2 inches from the edge is almost clean, but a toothpick in the center is moist and gooey. Set on a rack to cool. Serve with fresh fruit, vanilla ice cream, or whipped cream.

Chocolate Truffle Torte

This recipe does not require too much hands-on time and yields a tasty, rich dessert.

Ingredients:

- 1 1/3 cups semisweet chocolate chips
- 3/4 cup butter, cubed

- 3/4 cup ground pecans
- 1/4 cup flour

- 6 eggs
- 3/4 cup sugar

- 1 teaspoon vanilla extract

- 2/3 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 tablespoons butter

- 2 oz white baking chocolate, melted (optional)

Directions:

Preheat oven to 350 degrees. Line the bottom of a 9" springform pan with parchment paper, then grease the paper.

In a small saucepan, melt the chocolate chips and butter; stir until smooth. Cool slightly.

In a small bowl, combine the ground pecans and flour.

In a large bowl, beat the eggs until frothy. Gradually add the sugar, beating for 4-5 minutes or until the mixture triples in volume. Gradually beat in the chocolate mixture and vanilla. Fold in the pecan mixture. Transfer to prepared pan.

Bake for 30-35 minutes or until cake springs back lightly when touched (top may crack). Cool on a wire rack for 15 minutes. Run a knife around the sides of the pan to loosen. If desired, remove the sides and bottom of the pan and transfer the cake onto a wire rack. Cool completely.

For ganache, place the chocolate chips in a small bowl. In a small saucepan, bring heavy cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Pour ganache over cake and quickly spread to edges. If desired, use melted white chocolate in a plastic bag to pipe patterns over the top of the ganache.

Refrigerate until set, at least 30 minutes.

Orange Rosemary Cake

The flavors of orange and rosemary are subtle in this delicious moist Bundt cake.

Ingredients:

- 1 cup unsalted butter, softened
- 1 1/2 cups sugar

- 3 eggs

- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1/4 cup orange zest (or 1 tablespoon dried orange zest)
- 1 teaspoon lemon zest
- 1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary)
- 1/2 cup slivered almonds, toasted and chopped

- 2 cups flour (substitute several tablespoons of wheat flour, if desired)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup sour cream

Glaze:
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice

Orange Cream Icing (ingredients below)

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

In a bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Add the eggs one at a time, mixing after each addition.

Add the vanilla, almond extract, orange and lemon zest, rosemary, and almonds. Stir to mix.

In another bowl, sift together the flour, baking powder, baking soda, and salt. Mix about half of the flour mixture into the wet ingredients, then the other half. Add sour cream; mix until just incorporated.

Pour batter into prepared pan. Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool for 5 minutes, then cool in pan on a wire rack. When cake is completely cool (about an hour), carefully remove from pan.

For glaze, combine the 1/4 cup sugar and orange juice in a small pan. Bring to a boil while stirring; boil for 1 minute. Remove from heat. Using a toothpick, poke holes about an inch apart across the cake's surface, then brush the glaze over the surface of the cake. Let cake and glaze cool completely before topping with orange cream icing.

Orange Cream Icing ingredients:

- 1 1/2 cups powdered sugar
- 2 oz cream cheese, softened
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon unsalted butter, softened
- 1 tablespoon orange zest
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- pinch of salt
- orange food coloring as desired

Directions:

Combine all ingredients into a food processor. Process until a smooth, creamy icing has formed. Prior to serving, pour over cooled cake.

Chocolate Peanut Butter Mousse Cheesecake

This was an excellent 2012 birthday cake! A crumb crust is topped with peanut butter mousse, then chocolate mousse, then finished with a dark chocolate ganache. It's worth the extra effort!

Ingredients:

Crust:
- 1 1/2 cups chocolate or vanilla wafer (or Oreo) crumbs
- 1/4 cup butter, melted

Mousse:
- 3/4 cup creamy peanut butter
- 5 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy cream, whipped and divided
- 5 oz bittersweet or dark chocolate, chopped
- 1 milk chocolate candy bar (3.5 oz), chopped
- 1/3 cup sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract

Ganache:
- 6 oz bittersweet or dark chocolate, chopped
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract

Directions:

Crust: In a bowl, combine wafer crumbs and melted butter. Press onto the bottom of a greased 9-inch springform pan.

Peanut butter mousse: In a bowl, beat the peanut butter, cream cheese, and softened butter until smooth. Add powdered sugar; beat until smooth. With a spatula, fold in 1 1/4 cups whipped cream. Spread over the crust.

Chocolate mousse: Place 5 oz bittersweet chocolate and milk chocolate in a bowl. In a small saucepan, bring the sugar and milk just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Gently fold in remaining whipped cream. Spread over peanut butter layer. Cover and freeze for 2 hours or until firm.

Ganache: Place 6 oz bittersweet chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool until ganache reaches spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate until set.

With knife, loosen cheesecake from pan, then remove rim. Top with shaved chocolate if desired.

Berry Cream Cheese Coffee Cake

This is a **really** good coffee cake, made with fresh berries and a little cream cheese to top it off. It has been a big hit at Food Friday in vet school. It's supposed to qualify as a "light" recipe, especially if you use egg substitute and reduced-fat cream cheese.

Ingredients:

- 1/2 cup milk
- 1 1/2 teaspoons lemon juice

- 3 tablespoons butter, softened
- 1/2 cup sugar

- 1/4 cup beaten egg (beat 2 eggs together thoroughly, then measure out the amount needed)
- 1 teaspoon grated lemon peel (optional)
- 1 teaspoon vanilla extract

- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup fresh berries, rinsed (raspberries or blackberries work well)

- 2 oz cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons beaten egg

Directions:

Preheat oven to 375. Grease a 9-inch springform pan.

In a small bowl, combine the milk and lemon juice. Let sit for 10 minutes.

Cream the butter and 1/2 cup sugar together until fluffy. Beat in 1/4 cup beaten egg, lemon peel if desired, and vanilla.

Add the flour, baking powder, baking soda, salt, and milk-lemon juice mixture.

Pour batter into the prepared pan. Sprinkle evenly with berries.

In a small bowl, beat the cream cheese and 1/4 cup sugar until fluffy. Beat in 2 tablespoons of beaten egg. Pour evenly over berries.

Bake for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen.

Top with powdered sugar and additional berries if desired. Refrigerate leftovers.

Banana Pecan Cake

A sweet, streusel-topped alternative to banana bread.

Ingredients:

- 2/3 cup pecans, coarsely chopped
- 1/4 cup packed brown sugar

- 2/3 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 teaspoon almond extract

- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder

- 2 cups mashed ripe bananas (3 or 4 medium bananas)
- 1 cup (8 oz) sour cream
- 1 cup vanilla or white chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 13x9-inch pan.

Combine the pecans and brown sugar in a small bowl; set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time; beat well after each addition. Add the almond extract.

In another bowl, combine the flour, baking soda, and baking powder. Add the dry ingredients to the creamed mixture, alternating with the bananas and sour cream; beat well after each addition. Fold in the vanilla or white chocolate chips.

Spread batter into the prepared pan. Sprinkle with reserved pecan mixture.

Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Chocolate Truffle Cake

This cake is oh-so-rich, oh-so-chocolatey, and oh-so-good. With a lot of eggs, chocolate, and cream, it comes out to a truffle-like consistency, paired with a delicious pecan-graham cracker crust. Don't eat too much at once!

Ingredients:

- 1 cup graham cracker crumbs
- 1 cup chopped pecans, toasted if desired, and coarsely ground
- 2 tablespoons sugar
- 1/4 cup butter, melted

- 16 oz semisweet chocolate, coarsely chopped (about 2 1/2 cups chocolate chips)
- 1 cup heavy whipping cream (or half-and-half)
- 6 eggs
- 1/3 cup flour
- 3/4 cup sugar

Directions:

Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch springform pan.

Combine the cracker crumbs, pecans, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Place the pan on a cookie sheet.

In a saucepan, melt the chocolate with the cream over low heat until smooth. Cool 5-10 minutes.

In a large bowl, beat together the eggs, flour, and 3/4 cup sugar on high speed, until thickened (at least 5 minutes). Gradually beat in the chocolate mixture.

Pour the batter into the prepared crust. Bake for 45 minutes or until center is almost cet. (The center will not set completely, and if you keep baking it, the edges will be over-cooked.)

Cool on a wire rack for 10 minutes, then loosen the cake by running a knife around the edge of the pan.

Cool for 1 hour longer, then refrigerate for at least 6 hours.

Serve cold, with whipped cream if desired.

Triple Chocolate Bundt Cake

This cake is utterly fantastic. In this recipe, you'll find a fairly simple way to dress up a box cake mix with a few easy modifications and additions, resulting in a marbled white and chocolate bundt cake complete with mini chocolate chips and an easy-to-make chocolate glaze. I'm warning you: this cake will disappear before you know it!

Ingredients:

- 1 package white cake mix (18.25 oz)
- 1/3 cup sugar
- 4 eggs
- 1 cup (8 oz) sour cream
- 2/3 cup canola oil

- 2 tablespoons baking cocoa powder
- 1/2 cup miniature chocolate chips

- 1/2 to 1 cup chocolate frosting
- 1 to 2 tablespoons milk

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.

In a medium bowl, combine the cake mix, sugar, eggs, sour cream, and canola oil. Beat for 2-3 minutes or until well blended.

Transfer about half of the cake batter to a separate bowl. Stir the cocoa powder into half of the cake batter, and stir the chocolate chips into the other half of the cake batter (the white batter).

Spoon the batters into the prepared pan, alternating spoonfuls of the white batter and chocolate batter.

Bake for 45-50 minutes, or until a toothpick poked near the center comes out clean. Let cool in the pan on a wire rack for 15 minutes, then remove cake from pan and leave on wire rack until completely cooled.

Once the cake is cooled, prepare the frosting. Start by mixing 1/2 cup frosting with 1 tablespoon milk. Spoon/drizzle the frosting mixture over the cake.* If more frosting is needed, mix an additional 1/4 cup frosting with 1 1/2 teaspoons milk, and repeat if necessary.

*The frosting will be somewhat runny, more like a glaze. This means it may be messy if you put too much on! I would recommend frosting the cake while it is still on the wire rack, over an easy-to-clean surface. Spoon the frosting over the cake, let the excess frosting drip off the cake and through the wire rack, and then transfer the frosted cake to a plate or serving dish. Otherwise you will end up with excess frosting pooled around the cake on your serving dish.