PEANUT BUTTER CHOCOLATE LAYER CAKE

PEANUT BUTTER CHOCOLATE LAYER CAKE
We loved, loved, loved!  Abagail said she wanted for her birthday but without peanut butter cups.  We had with chocolate milk but would be great with ice cream.

https://luluthebaker.com/2017/06/peanut-butter-chocolate-layer-cake/

for the cake:

• 1¾ cups flour
• 2 cups sugar
• ¾ cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot, strong coffee

for the peanut butter frosting:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• a pinch of salt
• 1 lb powdered sugar
• 5 tablespoons heavy cream

for the milk chocolate ganache:

• 8 oz chopped milk chocolate or high-quality milk chocolate chips
• ⅔ cup heavy cream
• chopped mini peanut butter cups for garnishing (did peanut butter m&m's)

1. Preheat oven to 350°F.
2. Butter two 8″ cake pans and dust with flour.
3. Combine all dry ingredients in the bowl of a stand mixer and mix until combined. In a small bowl, combine buttermilk, oil, eggs, and vanilla. Pour buttermilk mixture into dry ingredients and beat just until smooth. Add coffee and mix just until incorporated.
4. Divide batter, which will be incredibly runny, evenly between the two pans. Bake for 35 to 40 minutes until a toothpick stuck in the center of each cake comes out clean. Remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
5. While the cakes are cooling, prepare the frosting. Beat the butter, peanut butter, vanilla, and salt until smooth. Beat in powdered sugar and heavy cream alternately until everything is mixed in, then turn the mixer up to high and beat the frosting for 2-3 minutes until it is very smooth and fluffy.
6. Prepare the ganache by combining the chocolate and heavy cream in a large microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat until the ganache is completely smooth and glossy.
7. To assemble the cake, place one cake layer on your serving plate or cake stand. Top with a layer of frosting about ½" thick. Make the frosting a little thicker on the edges of the circle so that the ganache won't spill out. Pour about ⅓ of the milk chocolate ganache evenly over the frosting, keeping it away from the edges. Place the second cake layer on top. Use the remaining peanut butter frosting to frost the top and sides of the cake. Pour the remaining ganache evenly over the top of the cake, making sure it drips down the sides of the cake. If necessary, use an offset spatula to gently push the ganache over the edge of the cake, then let gravity do the rest. Sprinkle chopped mini peanut butter cups in the center of the cake. Allow the ganache to set up before serving.

People feel very strongly about their chocolate! I personally go crazy for milk chocolate and think the milk chocolate ganache is perfect for this cake, which is already very rich. But if you prefer dark chocolate, feel free to replace some or all of the milk chocolate with semi-sweet, dark, or bittersweet according to your preferences.

CHOCOLATE POKE CAKE

CHOCOLATE POKE CAKE
We had this for Scott's birthday 2015.  I let the pudding sit too long and was too thick to go into holes.  It was still super yummy with it at the top. I thought the frosting would be too sweet but it all went well together and wasn't too sweet.  But there was lots of sugar...think next time I might try reducing it some.  Went really well with vanilla ice cream (Fred Meyer crushed vanilla bean - yum!)

Saw this on facebook; http;//www.spendwithpennies.com/chocolate-poke-cake

Cake
1 3/4 cup flour
1 3/4 cup sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
2 eggs 
1 cup hot chocolate, cooled
1 T lemon juice
1 cup milk
1/2 cup vegetable oil
1/2 tsp vanilla

Chocolate Pudding Layer
2/3 cup sugar
1/3 cup cocoa
3 T cornstarch
pinch of salt
2 1/4 cup milk
1 T butter


Frosting
1/3 cup milk
1/3 cup butter, softened
1 1/4 cup sugar
1 cup semi-sweet chocolate chips

Cake
Preheat oven to 350.  Grease and flour a 9x13.  Combine milk & lemon juice and set aside.  Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.  Add eggs, hot chocolate, soured milk, oil and vanilla.  Beat medium speed for 2 minutes. Pour into 9x13.  Bake 30-40 minutes or until toothpick comes out clean.  Don't overcook.  Start checking at 30 minutes.  Pour warm pudding over warm cake.  Tap the pan allowing the pudding to seep into the cake.  Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled - about 30 minutes)

Chocolate Pudding
In a saucepan combine sugar, cocoa powder, cornstarch and salt, mix well.  Add in cold milk, stir until combined.  Turn heat to medium high stirring constantly until mixture comes to a boil.  Allow to boil for 1 minute while stirring, remove from heat and stir in butter.  Allow to cool for 5 minutes stirring occasionally so a skin doesn't form on the top.

Poured Frosting
In a saucepan, combine milk, butter & sugar over medium high heat.  Bring to a rolling boil and allow to boil 45 seconds.  Remove from heat and add chocolate chips.  Whisk until smooth and shiny and immediately pour over the cake.  Refrigerate until set.

HOT CHOCOLATE

My parents gave us a hot cocoa machine for Christmas.  It has been fun having hot chocolate nice and warm all day long and trying new recipes.  Something I want to try mixed into hot chocolate is homeade Dulce de Leche from Best Bites cookbook pg. 135 (autumn).

HOT COCOA MACHINE: 60 oz of hot chocolate add 32 T or 2 cups mix

UPDATE: My old machine broke :-(  I was so sad.  Scott surprised me Valentine's Day 2017 with a new one.  This was one of the recipes included in the booklet:

HERSHEY'S "PERFECTLY CHOCOLATE"

1/2 cup sugar
1/4 cup cocoa
dash salt
1/3 cup hot water
4 cups milk
3/4 tsp vanilla

variations:
SPICED: 1/8 tsp cinnamon, 1/8 tsp nutmeg
MINT: 1/2 tsp mint extract
COCOA AU LAIT: spoon 2 T softened vanilla ice cream on top of each cocoa serving
CANADIAN: 1/2 tsp maple extract

CHRISTMAS 2012
I halved this recipe because it makes TONS!  You mix 1/2 cup of the mix to 1 cup of water.  You need to put lots of the mix because a lot of it is powdered sugar.

25 oz. powdered milk
32 oz. Nesquick
16 oz. creamer (would be fun to try vanilla, caramel etc.)
1# powdered sugar
Mix all together in a BIG bowl.

another one - used Christmas 2016 (like top one better, but maybe add white chocolate chips?)

INGREDIENTS

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 1½ cups cocoa powder, dutch-process or natural
• 1½ cups white chocolate chips or finely chopped white chocolate
• ¼ teaspoon salt

DIRECTIONS

1. Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

CREAMY CROCK POT HOT COOCA
The Bradford's who we went to the yurts with (December 2013) said this was the best ever!  Lisa liked it too.  We loved this hot chocolate - yum!

Ingredients

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk (we thought it might be good to use chocolate milk or 1/2 chocolate milk - might taste more like Dutch Bros.)
• 1 teaspoon vanilla
• 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it. I have a heck of a sweet tooth, and I love the milk chocolate, but others prefer the semi-sweet)

Instructions

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

NUTELLA MIX
This is such a treat.  Yummy!

1 can sweetened condensed milk
1 can evaporated milk
1/2 cup semi-sweet chocolate chips (dark would be good too)
1 T Nutella
8 cups water
mini marshmallows for on top

Heat chocolate chips, Nutella and condensed milk in pot until melted.  Add milk & water.  
Special Note: For the hot cocoa machine you can only add 64 oz of liquid.  So either 1/2 the recipe or just pour it to the line and then keep on adding once some is gone or put in fridge for later.

Also liked the Mexican Hot Cocoa in instruction manual and my kids loved the Creamy Caramel Apple Cider.

MEXICAN HOT CHOCOLATE
I love this!  Recipe is in cocoa machine booklet.
6 cups milk
1 T vanilla
1/4 cup cocoa powder (can use 3/4 cup chocolate syrup instead)
1/2 cup sugar 
1 T ground cinnamon

PUMPKIN HOT CHOCOLATE

This is filling and perfect on a chilly fall day.  Thought it was best with whipped topping.

• 3 cups whole milk
• 1 cup pure pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 4 ounces white chocolate, roughly chopped

Instructions

Heat the milk, pumpkin, and spices in a saucepan over medium heat; stirring frequently. Once it begins to simmer, remove from heat.

Add the vanilla and chocolate; stir until chocolate is melted.

Pour into mugs and top with whipped cream. Garnish with pumpkin pie spice or cinnamon, if desired.

Read more at http://fabulesslyfrugal.com/pumpkin-hot-chocolate/#2XBWKy06of2vkg3D.99

CHOCOLATE CAKE

BLACK MAGIC CAKE (BEST CHOCOLATE CAKE EVER!)
Added by Lisa Glass [Sqrlmama] on Apr 7, 2011

Lisa from Englewood, OH (pop. 13,465) says:
When my mother passed away, a close family friend made us two wonderful cakes. One was the Kentucky Apple cake, which was a hit with the big guys, and the other was this moist, dense chocolate cake, which was a hit with my three sons and their friends. My twin boys requested this for their birthday with one stipulation - they each wanted their own cake, just for them! Oh, and don't be thrown off by the inclusion of coffee in the recipe. You would never know it's there. Matter of fact, if my boys knew it was in there, they would freak out since they hate coffee!

http://www.justapinch.com/recipe/lisa-glass/black-magic-cake-best-chocolate-cake-ever/cake?source=fork_FB_black_magic_cake

UPDATE: cut into individual pieces, wrapped in saran wrap and put in freezer ziploc.  Yum!  Not as good as the frozen cherry one Lisa makes, but good frozen.

Cook time:	40 Min		Difficulty:
Prep time:	15 Min		Serves:

INGREDIENTS

- 1 3/4 c all purpose flour - 2 c sugar - 3/4 c cocoa powder - 2 tsp baking soda - 1 tsp baking powder - 1 tsp salt - 2 eggs - 1 c strong black coffee or hot chocolate, cooled - 1 c buttermilk

- 1/2 c vegetable oil - 1 tsp real vanilla extract CHOCOLATE FROSTING - 1/2 c margarine, softened - 2 oz melted unsweetened chocolate, cooled (not too long) - 3 c powdered sugar - 3 Tbsp milk - 2 tsp real vanilla extract

DIRECTIONS

1.   Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

2.   Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.

3.   Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

4.   Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

5.   Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

EASY MADE FROM SCRATCH YOU CAN'T STOP EATING IT CHOCOLATE CAKE
https://fabulesslyfrugal.com/recipes/easy-made-from-scratch-you-cant-stop-eating-it-chocolate-cake/

This sure was a big hit!  Everyone loved it.  Super easy to make.  Made in a 9x13.

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water (we did hot chocolate - extra chocolate!!!)

BUTTER CREAM FROSTING: (we already had some made that we needed to use up)

• 3/4 cup butter
• 1 1/2 cups unsweetened cocoa powder
• 5 1/3 cups confectioners' sugar
• 2/3 cup milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans (I just made mine in 9x13 baking pan and increased bake time to 42 minutes)
2. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer.
3. Stir in the boiling water by hand (make sure you mix it in well... the batter will look runny, but have faith... it'll turn out!)
4. Pour evenly into the greased pan(s).
5. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. (For the 9x13 cake pan I baked it for about 42 minutes... do the toothpick test, it should come out fairly clean).
6. Cool for 10 minutes before removing from pans to cool completely. (I just leave mine in the pan)
7. Delicious by itself, either slightly warm or even chilled! Try it with cool whip, or chilled pie cherries and cool whip

FROSTING:

1. Cream butter until light and fluffy.
2. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla (I preferred a little less cocoa).
3. Beat to a spreading consistency.

HOT CHOCOLATE BROWNIES

HOT CHOCOLATE BROWNIES
These are really, really good and very rich!!

1/2 cup unsalted butter
2/3 cup half & half or heavy cream (heated in microwave for 30 seconds)
2T hot chocolate mix
1 cup all-purpose flour
1/2 cup Hershey's Dark unsweetened cocoa powder
1/2 teaspoon salt (scant)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract

Ganache:
1/4 cup heavy cream
1/2 tablespoon unsalted butter
1/4 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan (or 11x7) with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or unti light golden brown. Stir in half and half and hot chocolate mix.  Stir until well combined.  Remove from heat. 

In a medium-sized bowl, sift together flour, cocoa powder, and salt.
In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.
Reduce mixer speed to low, and gradually add melted butter mixture, and beat 1 additional minute. Gradually beat in flour, until just combined. 

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

Yield: 12 brownies

FROZEN HOT CHOCOLATE

FROZEN HOT CHOCOLATE
http://tastykitchen.com/recipes/drinks/frozen-hot-chocolate-2/?print=1
So after being outside most of the day in 90 degree weather - we were outside again and the wind started to blow and small rain drops started to fall, but it was still 85 degrees out.  So Abagail says, "Can I have some hot chocolate?"  Are you kidding me?  I said no, but I will make frozen hot chocolate.  

We all loved it - it is so yummy!!!!  It took about 10 minutes to make.  I didn't wait for it too cool to room temperature.  Make sure and use a good blender (I used the Bosch)

• 3 Tablespoons Granulated Sugar
• 1 package Hot Cocoa Mix (about 3 Tablespoons)
• 2 Tablespoons Unsalted Butter
• ⅓ cups Semi-Sweet Chocolate Chips
• ⅓ cups White Chocolate Chips
• 12 ounces, fluid Can Evaporated Milk, Divided
• 4-½ cups Ice
• Whipped Cream, To Taste
• Mini Marshmallows, To Taste

Preparation Instructions

Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.

Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.

CHOCOLATE FROSTING

CREAMY CHOCOLATE FROSTING
Best ever! Yum! Yum!

2 1/2 sticks (10 oz) unsalted butter, at room temperature
1 cup powdered sugar
3/4 cup cocoa
pinch of fine salt
1/2 cup light corn syrup
1/2 vanilla bean, seeds scraped
7 oz semisweet chocolate, melted and cooled
1 tsp hot chocolate

Add the butter, sugar, cocoa and salt to food processor.  Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup and vanilla seeds and process until combined,a bout 10 seconds.  Scrape the sides of the bowl one more time, and then drizzle in the chocolate and hot chocolate.  Pulse until the frosting is creamy, about 15 seconds.  Makes about 3 cups.

MEXICAN HOT CHOCOLATE FROSTING
This is really tasty!  I only used 1/2 tsp chili powder but I think it would be good and not too spicy with 1 tsp.  Would like to try cupcake recipe sometime to go with it.
http://www.foodnetwork.com/recipes/simply-delicioso-with-ingrid-hoffmann/double-feature-cupcakes-with-mexican-hot-chocolate-frosting-recipe/index.html

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted

Beat cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

CHOCOLATE CHEESECAKE WITH GANACHE

CHOCOLATE CHEESECAKE WITH GANACHE
Love!  It is better cold.  TAKES ALL DAY!  SET STUFF OUT!!!

For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 5 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon

For the filling:

• 5 ounces bittersweet chocolate
• 1 tablespoon instant espresso coffee (used hot chocolate)
• 1 3/4 pounds cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

For the ganache: (I used Candace's instead of this - and poured on top)

• 1/4 pound semi-sweet chocolate, finely chopped
• 1/4 cup heavy cream

Directions

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.