Heaviland Chocolate Mint Cake (chocolate birthday #3)

This was probably my favorite of the three chocolate cakes, but mostly because chocolate and mint is one of my all-time favorite combinations.  Right up there with chocolate and peanut butter!  The cake is super moist, but the topping/frosting is really the star of this dessert.  Make sure you leave time for the finished product to chill before serving.

Click here to see Jessie's post of the recipe.


2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
2/3 cup shortening
2 cups boiling water
2 eggs, beaten
2 teaspoons vanilla extract 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside. 
2. Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla. 
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 

FROSTING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1 1/2 cups milk chocolate chips
6 tablespoons butter or margarine, softened
1/4 teaspoon peppermint extract 

1. In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake. 
2. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.

Flourless Chocolate Torte (chocolate birthday #2)

I'd never made a torte before, but found this to be relatively simple, and it was a complete hit at my husband's 40th birthday party (especially with the men!).  I omitted the almond extract, but included some whiskey, and served it decorated with fresh raspberries and mint leaves.

you can find the recipe for this special dessert here

9 ounces good-quality dark chocolate — 65% or higher, finely chopped 
9 ounces unsalted butter (18 tablespoons)
1 1/2 cups granulated sugar
7 large eggs — at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
If you are feeling dangerous: a few tablespoons rum — bourbon, or whiskey 
Optional — for serving: powdered sugar, berries, and/or sweetened whipped cream

Preheat the oven to 375 degrees F. 
Grease and line a 9-inch springform pan with parchment paper. Grease again.  

Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.

Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.

Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.

Ridiculous Chocolate Cake (chocolate birthday #1)

We did some serious birthday celebrating recently: two major 40th birthdays, and a special guy turning 12!  All three birthday persons requested chocolate cake.  And, to my baking delight, all three desserts were new-to-me recipes!  Not sure I'll ever make three different chocolate cakes in four days again, but it was a fun baking spree while it lasted!

the recipe for this extremely easy, moist, decadent cake can be found here

• 1 (15.25 ounce) box chocolate cake mix
• 1 (3.9 ounce) box instant chocolate pudding
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 cups semi-sweet chocolate chips

Frosting

• 1/4 cup butter, room temperature
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 tsp vanilla
• 1/4 cup heavy cream

Cake:

1. Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.

1. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
2. Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
Frosting:
1. In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.  
2. Frost the top of the cake and garnish with more chocolate chips if desired.

"Pretend" Cookie Dough Balls

These are to my favorite energy balls, but easy to make as a vegan and gluten-free option.  I used my vitamix to blend everything until the very last step, and just pressed the "dough" together with my hands, mixing in the chocolate chips at the end.

Recipe from Oh She Glows Every Day, by Angela Liddon

1 cup raw cashews

1/2 cup gluten-free rolled oats

1/2 cup medjool dates (best if they are room temp, i.e. soft)

1 Tbsp pure maple syrup

1 Tbsp raw cashew butter (could also use almond or peanut butter)

1/2 tsp pure vanilla extract

1/4 tsp salt

2 Tbsp mini chocolate chips (non-dairy for the vegan version)

In a food processor, combine the cashews and oats and process until a fine flour forms, 30-60 seconds.  Be sure not to process too long or the oils will release and the cashews will turn into butter.

Add the dates and process again until the dates are finely chopped.

Add the maple syrup, cashew butter, vanilla, and salt.  Process until combined.  The dough should stick together when you press it between your fingers.  If it's too dry, add a teaspoon of water and process again.

Pulse in the chocolate chips until combined.

Line a large plate with parchment paper, Remove the blade from the food processor.  Using your hand, grab a tablespoon of dough and roll/press it between your hands into a ball.  Set the ball on the lined plate and relate with the rest of the dough.

Child the dough balls in the freezer for about 30 minutes.  This just firms them up a bit, but you can enjoy them at room temperature, too.  Store any leftovers in an airtight container in the fridge for up to 1 week or in a freezer-safe bag in the freezer for up to 1 month.