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My Dessert Bliss, Fort Wainwright, AK, Fort Wainwright, AK (2026)

09/03/2026

Peaches never tasted this cozy

The Gooey Peach Upside Down Cake That Steals the Show

Juicy peaches bake into a buttery brown sugar topping while the soft buttermilk cake stays tender underneath. Every slice is warm, caramelized, and bursting with fresh peach flavor 🍑✨

Servings: Not provided

Ingredients

For the Peaches

½ cup unsalted butter
3 cups fresh peaches, peeled and sliced (or 2 10-oz packages frozen, sliced peaches, thawed and drained)
3/4 cup brown sugar, packed
1 tablespoon ground cinnamon
½ teaspoon kosher salt
2 teaspoons cornstarch

For the Cake

1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup buttermilk
1 teaspoon vanilla extract

How to make it

Heat the oven to 350°F and place the rack in the middle position.
Set a 10-inch cast iron pan over medium heat and add the butter. Once melted, remove the pan from the heat.
Arrange the peaches carefully across the buttered bottom of the pan in any pattern you like.
In a small bowl, whisk together the brown sugar, cinnamon, cornstarch, and salt.
Sprinkle the mixture evenly over the peaches and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a stand mixer or large bowl with a hand mixer, beat the butter and granulated sugar on medium speed for 3–5 minutes, until light and fluffy.
Add the eggs one at a time, scraping down the bowl between additions. Mix in the vanilla.
Add the dry ingredients and buttermilk in three additions, mixing on low speed until everything is combined.
Gently dollop and spread the batter over the peaches, taking care not to disturb their arrangement.
Place the cast iron pan on a sheet pan and bake on the middle rack for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan for 30 minutes.
Run a butter knife around the edge of the cake.
Place a serving plate over the cast iron pan, with a sheet pan underneath, then carefully invert the pan and lift it away from the cake.
If any peaches move during unmolding, simply place them back on the cake.
Serve with ice cream or whipped cream.

This is the kind of peach cake that makes a simple summer gathering feel extra special.

09/02/2026

The caramel drizzle is where this gets dangerous

The Fudgy Brownie Cheesecake With a Salted Caramel Finish

This rich cheesecake starts with a fudgy chocolate brownie base and a smooth, creamy cheesecake layer that practically melts on your fork. Then comes the salted caramel, adding a buttery, sweet-salty finish that makes every bite feel extra indulgent 🍫✨

Servings: Not provided

Ingredients

For the Brownie Layer

1 stick (113 grams) unsalted butter, melted
1 cup (200 grams) granulated sugar
1 cup (85 grams) unsweetened natural cocoa powder
1/4 teaspoon fine sea salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup (62 grams) all-purpose flour

For the Cheesecake Layer

24 ounces (680 grams) cream cheese, completely softened to room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
1/4 cup (59 grams) heavy cream
4 large eggs, at room temperature
2 teaspoons vanilla paste (or vanilla extract)

For the Caramel

1/2 cup homemade salted caramel sauce, or store-bought

How to make it

Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
In a large bowl, stir together the melted butter, sugar, cocoa powder, and salt until thoroughly combined. The mixture will be thick.
If the butter is still hot, allow the mixture to cool until just warm.
Stir in the vanilla, then add the eggs one at a time, mixing very well after each addition until the batter is fully blended.
Stir in the flour until combined, then spread the brownie batter evenly into the prepared pan.
Bake for 15 minutes, until the brownie layer is just beginning to set but is not fully baked.
Let the brownie layer cool to room temperature, then refrigerate until chilled while preparing the remaining layers. Keep the oven at 325°F if baking the cheesecake layer right away.
Beat the softened cream cheese in an electric mixer for about 1 minute, until smooth.
Add the granulated sugar, brown sugar, and heavy cream, then beat until well combined. Scrape the sides and bottom of the bowl to incorporate all the cream cheese.
Add the eggs one at a time, mixing only until smooth after each addition. Mix in the vanilla.
Pour the cheesecake batter over the chilled brownie layer and gently tap the pan against the counter to release air bubbles.
Place the springform pan on a rimmed baking sheet and bake for 55 minutes to 1 hour, until the top looks slightly dry. A little wobble in the center is fine, so avoid overbaking.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes.
Transfer the cheesecake to a wire rack and let it cool completely to room temperature.
Refrigerate for at least 4 hours or overnight, until completely chilled.
Release the cheesecake from the springform pan and transfer it to a cake stand or serving plate.
Cut into slices and drizzle each piece with caramel sauce before serving.

One slice gives you fudgy brownie, creamy cheesecake, and buttery caramel in the same irresistible bite.

09/02/2026

Nobody expects a cheesecake this loaded with cookies

The Creamiest Chocolate Cookie Cheesecake With a Crunchy Cookie Crust

This homemade cheesecake is ultra-creamy with a buttery chocolate cookie crust, chunks of cookies tucked throughout, and a silky white chocolate topping. Every bite gives you creamy cheesecake first, then a satisfying cookie crunch and rich chocolate finish 🍰✨

Servings: Not provided

Ingredients

Crust

35 Oreos (3 cups | 403g Oreo crumbs)
5 tbsp (70g) butter, melted, salted or unsalted

Filling

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream
1 1/2 tbsp vanilla extract
4 large eggs, room temperature
1 cup (134g) Oreo crumbs (from about 11–12 Oreos)
20 Oreos, cut into quarters

White Chocolate Ganache

7 oz white chocolate chips
4 tbsp (60ml) heavy whipping cream
Chopped Oreos

Whipped Cream

1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
3/4 tsp vanilla extract
Oreos, cut in half

How to make it

Heat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Mix the crust crumbs and melted butter until evenly combined.
Press the mixture firmly over the bottom and up the sides of the pan.
Bake for 8–10 minutes, then let the crust cool.
Wrap the outside of the springform pan with aluminum foil to keep water from entering during the water bath.
Lower the oven temperature to 300°F (148°C).
In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined. Scrape down the bowl as needed.
Add the sour cream and vanilla, then mix on low speed until incorporated.
Add the eggs one at a time, mixing slowly after each one. Scrape the bowl as needed.
Gently fold the Oreo crumbs into the cheesecake mixture.
Pour one-third of the filling over the crust and spread it evenly.
Add half of the quartered Oreos.
Spread another third of the filling over the cookies, then add the remaining quartered Oreos.
Add the final third of the filling and smooth the top. Keep the filling thick enough to hold the cookies below the surface.
If cookies or air bubbles rise to the top, gently push the cookies down with a toothpick and pop the bubbles.
Place the springform pan inside a larger pan. Pour in enough warm water to reach about halfway up the sides of the springform pan, staying below the top of the foil.
Bake for 1 hour 20 minutes. The center should be set but still have a gentle jiggle.
Turn off the oven and leave the door closed for 30 minutes.
Crack the oven door open and let the cheesecake cool for another 30 minutes.
Remove the cheesecake from the oven and water bath, then refrigerate for 5–6 hours or overnight until firm.
Remove the cheesecake from the springform pan and transfer it to a serving dish.
For the ganache, place the white chocolate chips in a medium heatproof bowl.
Heat the heavy cream until it just begins to boil.
Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
Whisk until smooth. If needed, heat in 10-second intervals, stirring between each, until completely melted.
Let the ganache cool for about 5 minutes, until slightly thickened but still easy to pour and spread.
Spread the ganache evenly over the cheesecake.
For the whipped cream, combine the cold heavy cream, powdered sugar, and vanilla in a large mixer bowl.
Whip on high speed until stiff peaks form.
Pipe the whipped cream around the outer edge of the cheesecake.
Add chopped Oreos to the center and place an Oreo half on each whipped cream swirl.
Refrigerate until ready to serve. The cheesecake is best eaten within 4–5 days.

This cheesecake brings together a crisp cookie crust, creamy cookie-filled center, and silky white chocolate topping in every slice.

09/01/2026

One bite and that bright lemon filling takes over

The Buttery Lemon Bars With a Cloud Soft Citrus Center

These homemade lemon bars have a buttery shortbread crust topped with a smooth, tangy lemon filling that sets beautifully without losing its soft texture. The crisp golden edges and bright citrus finish make them impossible to stop at one. 🍋✨

Servings: 18–20 bars

Ingredients

For the Shortbread Crust

½ lb unsalted butter (16 Tbsp), room temperature
½ cup granulated sugar
1 ½ tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt

For the Lemon Filling

7 large eggs, room temperature
3 cups granulated sugar
2 Tbsp lemon zest, from 4 to 5 lemons
1 cup freshly squeezed lemon juice (from 5 large or 8 medium lemons)
1 cup all-purpose flour
Confectioners sugar, to dust

How to make them

Preheat the oven to 350°F. Line a 13×9-inch baking pan with parchment paper, letting it come most of the way up the sides to keep the filling contained.
In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until creamy.
Add the vanilla, flour, and salt. Mix until crumbly and no dry flour remains.
Spread the dough evenly across the bottom of the prepared pan. Press it down with your fingertips until the surface is flat and even.
Bake at 350°F for 18–20 minutes, until the edges are lightly golden. Transfer the crust to a wire rack to cool slightly.
While the crust bakes, zest and juice the lemons. In a large bowl, whisk the eggs and sugar until combined.
Add the lemon juice and zest, then whisk again. Add the flour and continue whisking until the mixture is completely smooth with no flour streaks.
Pour the lemon mixture over the warm crust.
Bake in the center of the oven at 350°F for 30–35 minutes, or until the filling is set. Remove it as soon as the center stops wobbling to prevent overbaking.
Let the bars cool in the pan at room temperature for at least 1 hour, then refrigerate for at least 2 hours.
Gently lift the parchment to loosen the bars from the pan and transfer them to a cutting board.
Cut into 18–20 squares and dust the tops with confectioners sugar.

That buttery crust beneath the soft, tangy lemon layer is what makes these bars so satisfying.

09/01/2026

Nobody expects lemon cheesecake to have this much bright citrus flavor

The Creamy Lemon Cheesecake With a Silky Curd Topping

This homemade lemon cheesecake is rich and ultra-creamy with a buttery graham cracker crust and bright lemon flavor in every bite. The smooth filling paired with tangy lemon curd and fluffy whipped cream makes the texture especially irresistible. 🍋🍰✨

Servings: slices

Ingredients

For the Crust

1 ¾ cups graham cracker crumbs, from 14 whole crackers
6 Tbsp unsalted butter, melted
2 Tbsp granulated sugar

For the Cheesecake

2 lb cream cheese, room temperature (4 packages, 8 ounces each)
1 cup granulated sugar
5 large eggs, room temperature
2 Tbsp sour cream
1 Tbsp lemon zest, from 2 lemons
2 Tbsp lemon juice
½ Tbsp vanilla extract

For the Toppings

½ cup Lemon Curd, homemade or storebought
1 cup heavy whipping cream
3 Tbsp powdered sugar
½ tsp vanilla extract

How to make it

Preheat the oven to 350°F with a rack in the center. Butter the bottom of a 9-inch springform pan and line it with parchment paper.
In a medium bowl, mix the graham cracker crumbs with the sugar. Stir in the melted butter until the crumbs are evenly moistened.
Press the crumb mixture into the prepared pan, bringing it slightly up the sides. Bake for 8 minutes, then place it on a rack and let it cool to room temperature.
Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the middle and carefully fold the foil up around the sides, making sure there are no tears. Leave the tops slightly fanned out so the cheesecake has room to rise and water stays out.
Using a stand mixer with a paddle attachment or an electric hand mixer, beat the cream cheese and sugar on medium-high for 5 minutes until completely smooth, scraping down the bowl a couple of times.
Lower the mixer to medium and add the eggs one at a time, letting each one blend in before adding the next. Scrape the bowl as needed.
Reduce the speed to low and mix in the sour cream, lemon zest, lemon juice, and vanilla just until combined. Scrape the bowl as needed, then pour the filling over the cooled crust.

How to bake the cheesecake in a water bath

Boil a kettle of water, making more than you think you will need. Place the foil-wrapped cheesecake pan inside a deep roasting pan.
Pour the hot water into the roasting pan around the cheesecake until it reaches about 1 inch up the sides of the springform pan.
Carefully place the roasting pan on the center rack and bake at 350°F for 60–80 minutes, or until the center still has a slight wobble when the pan is gently moved.
Remove the cheesecake from the oven and let it sit in the water bath for 45 minutes.
Remove and discard the foil, then place the springform pan on a wire rack and let the cheesecake cool completely.
Cover the pan and refrigerate for at least 8 hours or overnight so the cheesecake fully sets.

To top and serve

In a large bowl, beat the heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form. Transfer the whipped cream to a piping bag fitted with an open star tip, or refrigerate it until needed.
Run a thin knife or spatula around the cheesecake to loosen the edges. Remove the springform pan and transfer the cheesecake to a cake platter. Remove the parchment from underneath if desired.
Spread the lemon curd evenly over the top of the cheesecake.
Pipe a generous border of whipped cream around the edge, or decorate the top however you prefer. Garnish with small fresh lemon slices if desired, then refrigerate until ready to serve.

The bright lemon curd over that creamy cheesecake makes every chilled slice feel extra refreshing.

08/31/2026

This coconut center gets incredibly satisfying once coated in chocolate

Chocolate Coconut Bars With a Soft, Chewy Center

These homemade chocolate coconut bars have a tender, chewy coconut center wrapped in a rich dark chocolate shell. The contrast between the soft filling and crisp chocolate coating makes every bite irresistible. 🥥🍫

Makes about 10–12 bars

Ingredients

Coconut Filling

½ cup coconut cream
2 Tbsp maple syrup
½ tsp vanilla extract
⅛ tsp salt
1 ½ cups unsweetened shredded coconut

Chocolate Coating

5 oz dark chocolate (about 1 cup chocolate chips)

How to make them

Line a baking pan with parchment paper and set it aside.
In a medium mixing bowl, stir together the coconut cream, maple syrup, vanilla, and salt.
Add the shredded coconut and mix until everything is evenly combined.
Use a large 2-tablespoon cookie scoop to portion the coconut mixture onto the lined pan. Shape each portion into an oval with your hands.
Freeze the coconut fillings for 30–60 minutes, or until firm.
Add the dark chocolate to a small saucepan and melt over low heat, stirring often. Remove from the heat once smooth.
Take the coconut fillings from the freezer and dip them into the melted chocolate one at a time.
Return each chocolate-coated bar to the parchment-lined pan and let the chocolate set.
Optional: Drizzle the remaining melted chocolate over the bars and finish with a pinch of flaked sea salt.
Store the bars in the refrigerator or freezer.

A soft coconut center and crisp dark chocolate shell make these especially good straight from the fridge.

08/31/2026

One slice is never enough

Warm Apple Crisp Pizza With Caramel Drizzle

This easy apple crisp pizza combines a buttery pie crust with tender cinnamon-coated apples and a golden oat crumble. Warm caramel melts over the crisp topping, especially delicious with a scoop of vanilla ice cream. 🍎🍯

8 servings

Ingredients

Dough for single-crust pie
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 medium baking apples, peeled and cut into 1/2-inch slices

Topping

1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
1/4 cup butter, softened
1/4 to 1/2 cup caramel ice cream topping or caramel apple dip
Vanilla ice cream, optional

How to make it

Preheat the oven to 350°F.
On a lightly floured surface, roll the pie dough to fit a 12-inch pizza pan. Fold the edge underneath or flute it.
In a large bowl, mix the sugar, flour, and cinnamon.
Add the sliced apples and toss until evenly coated.
Arrange the apples in a single circular layer, covering the crust completely.
Mix the flour, brown sugar, rolled oats, cinnamon, and softened butter until combined.
Sprinkle the topping evenly over the apples.
Bake for 35–40 minutes, until the apples are tender.
Remove from the oven and immediately drizzle with the caramel topping or caramel apple dip.
Serve warm with vanilla ice cream, if desired.

Warm apples, crisp oat topping, and melting caramel make this pizza-style dessert pure comfort in every slice.

08/31/2026

Nobody expects this cake to be so fudgy

Fudgy Chocolate Cake With Brownie Batter Cream

This homemade chocolate cake has a rich, fudgy base topped with a thick brownie batter cream that bakes into a glossy, crackly layer. Mini chocolate chips add little pockets of chocolate crunch to every bite. 🍫✨

8 servings

Ingredients

Chocolate Cake

1/4 cup (55g) unsalted butter, melted
1/4 cup (54g) vegetable oil
3/4 cup (150g) granulated sugar
1/3 cup (33g) Dutch-process cocoa powder
1 large egg
1 tsp vanilla extract
1/4 cup (60g) whole milk
1 tsp baking powder
1/4 tsp kosher salt
1 cup (128g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled

Brownie Batter Cream

8 oz full fat cream cheese, room temperature
3 cups (330g) powdered sugar, spooned and leveled
1/4 cup (25g) Dutch-process cocoa powder
1 large egg
1/4 cup (45g) mini chocolate chips, for topping

How to make it

Preheat the oven to 350°F and grease the inside of a 9-inch springform pan. Remove the ring, cover the bottom plate with parchment paper, then replace the ring.
In a large bowl, whisk together the melted butter, oil, and sugar until well combined.
Whisk in the cocoa powder until smooth, then add the egg and vanilla. Whisk in the milk.
Add the baking powder and salt, mixing until evenly distributed. Whisk in the flour until a thick, fudgy batter forms.
Pour the cake batter into the prepared pan and spread it into an even layer.
In a medium bowl, mash the cream cheese together with 1 cup (110g) of powdered sugar using a fork.
Continue adding the powdered sugar 1 cup at a time, mixing until smooth. Add the cocoa powder and mix to combine.
Once the mixture becomes thick and dry, add the egg and whisk until completely smooth and glossy.
Pour the brownie batter cream over the cake batter, mainly in the center, and let it naturally spread toward the edges.
Sprinkle the mini chocolate chips evenly over the top.
Bake for 35–40 minutes, until the top looks glossy and paper-thin like a brownie and the cake is evenly puffed.
Let the cake cool in the pan for about 45 minutes, or until slightly warm, then serve.
Store leftovers in a container in the refrigerator. It can also be served chilled.

That glossy brownie-like top hiding a fudgy chocolate cake makes every slice extra irresistible.

08/31/2026

The apple filling is where the magic starts

Soft Apple Cinnamon Rolls With a Warm Caramel Glaze

These homemade apple cinnamon rolls bake up soft and pillowy, with buttery cinnamon sugar and tender apple pieces tucked into every swirl. The warm salted caramel icing melts over the rolls for a glossy, cozy finish. 🍎✨

12 rolls

Ingredients

Dough

1 cup (240g/ml) whole milk, warmed to about 110°F (43°C)
2/3 cup (135g) granulated sugar, divided
1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard packets)
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
2 large eggs, at room temperature
1/2 teaspoon salt
2 teaspoons oil or butter for the bowl (or use nonstick spray)

Filling

2 cups (250g) peeled chopped apples (about 2 medium apples)
6 Tablespoons (85g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 Tablespoons ground cinnamon

Icing

1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons milk
2 Tablespoons warmed salted caramel

How to make them

Whisk the warm milk, 2 Tablespoons of sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook. Cover and let sit for 5–10 minutes, until foamy.
Add the remaining sugar and butter. Beat on medium speed until the butter is slightly broken up.
Add about 1 cup (125g) of flour, the eggs, and salt. Beat on low for 30 seconds, then scrape down the bowl.
Add the remaining flour and beat on medium until the dough comes together and pulls away from the bowl, about 2 minutes. The dough should stay soft, moist, and slightly tacky.
If the dough is too sticky, add flour 1 Tablespoon at a time. If it is dry and crumbly, add milk 1 teaspoon at a time, mixing well after each addition.
Knead on low speed for 5–8 minutes, or knead by hand on a lightly floured surface for 5–8 minutes. The finished dough should be smooth, supple, and elastic.
Lightly grease a large bowl with oil or butter. Place the dough inside, turning it to coat. Cover and let rise at room temperature for 1 and 1/2 to 2 hours, or until doubled.
While the dough rises, place the chopped apples in a skillet with 1 Tablespoon water. Cook over medium heat for about 5 minutes, stirring often, until the apples begin to soften. Remove from the heat and let cool slightly.
Grease the bottom and sides of a 9×13-inch baking dish or line it with parchment paper.
Punch down the risen dough and roll it on a lightly floured surface into a smooth, evenly thick 12×18-inch rectangle. If it keeps shrinking, cover and let it rest for 10 minutes before continuing.
Spread the softened butter evenly over the dough.
Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter.
Scatter the cooked apples across the filling.
Tightly roll the dough into an 18-inch log. Sprinkle any escaped filling over the top.
Cut the log into 12 even rolls, about 1.5 inches wide, using an extra-sharp knife. Arrange them in the prepared pan.
Cover and let rise for about 1 hour, until puffy.
Preheat the oven to 350°F (177°C).
Bake for 26–29 minutes, rotating the pan halfway through, until lightly browned. If the tops brown too quickly, loosely cover the pan with aluminum foil.
Let the rolls cool in the pan on a rack for about 10 minutes.
Whisk the confectioners’ sugar, vanilla, milk, and warmed salted caramel until smooth.
Drizzle the icing over the warm rolls and serve.
Cover leftover frosted or unfrosted rolls tightly and keep at room temperature for up to 2 days or refrigerated for up to 5 days.

Nothing beats pulling apart a warm apple cinnamon roll and watching that salted caramel icing sink into the soft swirls.

08/30/2026

Wait until you see the three chocolate layers

The Triple Chocolate Mousse Cake With Three Silky Chocolate Layers

This decadent homemade chocolate cake stacks a tender cocoa base, rich chocolate fudge, and two cloud-like mousse layers. 🍫✨ The final white chocolate mousse is unbelievably smooth, creating a creamy contrast against the deep chocolate layers.

Servings: 10

Ingredients

Chocolate Cake

¾ cup (92g) all-purpose flour
¼ cup (29g) Dutch-processed cocoa powder (sifted)
¾ teaspoon baking soda
¼ teaspoon salt
3 tablespoons (42g) unsalted butter (melted)
3 tablespoons (45ml) vegetable oil
½ cup (112g) packed light brown sugar
½ teaspoon vanilla extract
1 large egg white
2 tablespoons (29g) sour cream
3 tablespoons (45ml) milk
⅓ cup (80ml) hot water or coffee

Chocolate Fudge

6 ounces (170g) semi sweet chocolate chips
2 tablespoons (30ml) light corn syrup
½ teaspoon vanilla extract
½ cup (120ml) heavy whipping cream

Chocolate Mousse

4 large egg yolks
¼ cup (52g) sugar
1 ¾ cups (420ml) heavy whipping cream (cold, divided)
8 ounces (227g) semi sweet chocolate chips
¾ cup (86g) powdered sugar

White Chocolate Mousse

¾ teaspoon agar-agar powder
1 ½ tablespoons (23ml) water
9 ounces (255g) white chocolate chips
1 ¾ cups (420ml) heavy whipping cream (cold, divided)
⅓ cup (38g) powdered sugar

Toppings

Chocolate curls, optional
Cocoa powder, for dusting, optional

How to make it

Line the bottom of an 8-inch cake pan with parchment paper and grease the sides. Preheat the oven to 350°F (180°C).
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
In a large bowl, mix the melted butter, vegetable oil, brown sugar, and vanilla until combined.
Mix in the egg white and sour cream, then add the milk and mix until combined.
Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
Add the hot water and mix until incorporated.
Pour the batter into the prepared pan and bake for 18–22 minutes, or until a toothpick comes out clean.
Let the cake cool for 3–4 minutes, then turn it onto a cooling rack and cool completely.
Prepare a cake collar or line a springform pan with parchment paper extending about 2 inches above the top. Cut the dome from the cake and place the cake in the prepared pan or collar.
For the fudge layer, combine the chocolate chips, corn syrup, and vanilla in a heatproof bowl.
Heat the heavy whipping cream until it just begins to boil. Pour it over the chocolate, cover, and let stand for 3–5 minutes.
Whisk the mixture until smooth, then spread it evenly over the cake. Refrigerate for about 1 hour, until firm.
For the chocolate mousse, whisk the egg yolks, sugar, and ½ cup (120ml) heavy whipping cream together in the top of a double boiler.
Cook over simmering water, whisking constantly, until the mixture thickens, lightens, increases in volume, and reaches 160°F (71°C), about 7–10 minutes. Do not boil.
Melt the chocolate chips in short 10–15 second microwave intervals, stirring between each, until smooth.
Whisk the warm egg mixture into the melted chocolate until smooth, then let it cool to about room temperature.
Whip the remaining 1 ¼ cups (300ml) heavy whipping cream with the powdered sugar until stiff peaks form.
Fold about ¼ cup of whipped cream into the chocolate mixture. Then fold about ¼ of the chocolate mixture into the whipped cream before gently incorporating the remaining chocolate mixture.
Spread the chocolate mousse evenly over the fudge layer and refrigerate for about 1 hour.
For the white chocolate mousse, whisk the agar-agar powder into the water.
Place the white chocolate chips in a medium glass bowl.
Heat ½ cup (120ml) of the heavy cream until boiling. Add the agar-agar mixture and whisk while bringing the cream back to a brief simmer to activate the agar.
Pour the hot cream over the white chocolate, cover, and let stand for 3–5 minutes. Whisk until completely smooth. If needed, microwave in 10–15 second intervals, stirring between each, until melted.
Let the white chocolate mixture cool to about room temperature.
Whip the remaining 1 ¼ cups (300ml) heavy cream with the powdered sugar at high speed until stiff peaks form.
Gently fold one-third of the cooled white chocolate mixture into the whipped cream. Repeat with the second third, then fold in the remaining mixture until fully combined.
Spread the white chocolate mousse evenly over the chocolate mousse.
Refrigerate until completely firm, at least 3–4 hours.
Remove the cake from the pan or take off the cake collar. Smooth the sides with an offset spatula if needed, then transfer to a serving plate.
Finish with chocolate curls and a dusting of cocoa powder.
Keep refrigerated and well covered until ready to serve. Best eaten within 4–5 days.

Three layers of chocolate make this the kind of cake that turns an ordinary dessert table into something unforgettable.

My Dessert Bliss

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