Cooking with a Grandma's Touch, Made Easy, New York, NY (2026)

07/13/2025

Super Moist Chocolate Cake with Perfect Chocolate Ganache
Cake Ingredients:
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup oil
2 large eggs
1 tsp vanilla extract
1 stick Nescafe (2 grams coffee)
1 cup hot water (very hot)
Chocolate Ganache Ingredients:
200 grams dark chocolate, finely chopped
200 ml heavy cream
2 tbsp unsalted butter
Instructions:
For the Cake:

Preheat Oven and Prepare Pan:

Preheat your oven to 180°C (350°F).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare Dry Ingredients:

In a large bowl, sift together 1 3/4 cups all-purpose flour, 2 cups white sugar, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
Mix Wet Ingredients:

In another bowl, whisk together 1 cup milk, 1/2 cup oil, 2 large eggs, and 1 tsp vanilla extract until well combined.
Combine Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Dissolve Coffee:

Dissolve the stick of Nescafe (2g coffee) in 1 cup of very hot water. Add this coffee mixture to the cake batter and mix until smooth.
Bake:

Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Chocolate Ganache:

Heat Cream:

In a small saucepan, heat 200 ml of heavy cream over medium heat until it starts to simmer. Do not boil.
Melt Chocolate:

Place 200 grams of finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add Butter:

Stir in 2 tbsp of unsalted butter until fully incorporated and the ganache is glossy.
Cool and Use:

Let the ganache cool slightly until it thickens to a spreadable consistency.
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy your super moist chocolate cake with perfect chocolate ganache!

07/13/2025

✅✅✅✅✅ Chocolate Kiev Cake {Chocolate, Walnuts, Meringue & Dulce de Leche}

Ingredients:

For the Chocolate Sponge Cake:

1 recipe of Chocolate Sponge Cake
For the Meringue:

2 egg whites
1/2 cup granulated sugar
Pinch kosher salt
4 tsp cocoa powder, sifted
1/2 cup chopped walnuts
For the Soaking Syrup:

1/3 cup warm water
2 Tbsp sugar
1 Tbsp liquor
1/2 Tbsp vanilla extract
For the Frosting:

2 sticks unsalted butter, room temperature
14 oz dulce de leche or cooked sweetened condensed milk
8 oz whipped topping or whipped heavy cream
For the Chocolate Ganache:

2 Tbsp chopped chocolate
2 Tbsp hot heavy cream
Also:

9 walnut halves
1/2 cup walnuts, roasted in the oven at 350°F for about 5-7 minutes, or until fragrant and toasted
Equipment:

9-inch round baking pan
Ziplock or pastry bag
Star tip
Instructions:

Preparation:

Start by gathering your ingredients and measuring them out. The cake needs to be started the day before you plan to serve it.
How to make the Meringue:

In a mixer fitted with a whisk, whip the egg whites on medium-high speed with half the sugar and a pinch of salt until foamy, about 2 minutes.
With the mixer still running, slowly pour in the remaining sugar, 1 tablespoon at a time. Continue whipping for about 15 minutes or until the meringue forms stiff peaks.
Sift 4 tsp cocoa into the meringue, then carefully fold it in to keep the meringue from deflating. Form teaspoonfuls of meringue onto a parchment-lined baking sheet and press chopped nuts into the tops.
Bake in a preheated 225°F oven for about 1.5 hours or until dry inside. Allow to cool.
Make the Chocolate Sponge Cake:

Make the Chocolate Sponge Cake following the recipe provided.
Make the Dulce de Leche Lightened Buttercream:

Whip the room temperature butter until fluffy. Add the dulce de leche in halves, whipping after each addition.
Fold in the whipped cream until just incorporated. Refrigerate until ready to use.
Make the Soaking Syrup for the Chocolate Kiev Cake:

Combine all ingredients in a bottle or cup and stir until sugar is dissolved.
Assembling the Chocolate Kiev Cake:

Place one half of the chocolate cake on a serving platter and soak the bottom half with half the syrup. Spread frosting on top and sprinkle with nuts.
Dip meringues in frosting and adhere them to the cake layer. Repeat until the cake is covered in meringue.
Soak the cut side of the other half of the cake with remaining syrup. Reserve some frosting for decorating and frosting the sides. Spread frosting on top and sprinkle with remaining nuts and crushed meringue.
Place the second layer of the Chocolate Sponge cake on top of the meringue.
Frost the sides of the cake and refrigerate for 30 minutes to an hour.
Remove the cake ring and frost the outside of the cake with remaining frosting.
Decorate the Cake:

Cover the sides of the cake with chopped nuts.
Make the chocolate ganache by pouring hot cream over chopped chocolate. Stir until smooth. Put in a ziplock bag, snip off the end, and make a circular swirl on top of the cake.
Using a toothpick, make decorative lines on the ganache swirl.
Pipe rosettes around the border of the cake and place walnut halves on top of every other rosette.
Refrigerate the cake until ready to serve, preferably overnight.
Enjoy your Chocolate Kiev Cake!

07/13/2025

✅✅✅✅✅✅ Chocolate Cherry Amaretto Cake

Ingredients:

For the Cake:

2 cups flour
2 cups sugar
1 cup Dutch process cocoa powder
2 tsp baking soda
1 tsp salt
2 eggs
1 cup buttermilk
1 cup vegetable or canola oil
1 1/2 tsp vanilla
1 cup boiling water
For the Cherries:

1 cup sliced and pitted fresh cherries
1 cup water
1/2 cup sugar
3 Tbs amaretto syrup
For the Frosting:

2 cups butter
1 Tbs almond extract
10 Tbs cocoa
8-10 cups powdered sugar
5-6 Tbs amaretto syrup
3-4 Tbs milk
Shaved unsweetened chocolate (optional)
Instructions:

Preheat the oven to 300°F (150°C).
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined.
Add the eggs, buttermilk, oil, vanilla, and boiling water to the dry ingredients. Stir until well combined.
Prepare three 8-inch cake pans and divide the batter evenly among them.
Bake for about 30 minutes or until the center is set and a toothpick comes out clean.
Remove from the oven and let cool in the pans for about 5 minutes before turning out onto cooling racks to cool completely.
To make the cherries, in a saucepan, combine the sliced cherries, water, sugar, and amaretto syrup. Bring to a boil and boil for about 5 minutes to soften the cherries. Drain and pat dry, then let cool.
To make the frosting, in a large bowl, beat together the butter until smooth. Add the almond extract and amaretto syrup and blend well. Mix in the cocoa powder, then gradually add the powdered sugar, 1 cup at a time, until you reach your desired consistency. Add milk as needed.
To assemble the cake, place one cake layer on a turntable and spread about 1 cup of frosting over the top. Layer half of the sliced cherries over the frosting. Repeat with the next cake layer.
Frost the outside of the cake with the remaining frosting and decorate as desired. Optionally, garnish with shaved unsweetened chocolate.
Enjoy your delicious Chocolate Cherry Amaretto Cake!
(Note: Nutrition information provided is an estimate and may vary depending on ingredients used.)

07/13/2025

Super Moist Chocolate Cake with Perfect Chocolate Ganache
Cake Ingredients:
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup oil
2 large eggs
1 tsp vanilla extract
1 stick Nescafe (2 grams coffee)
1 cup hot water (very hot)
Chocolate Ganache Ingredients:
200 grams dark chocolate, finely chopped
200 ml heavy cream
2 tbsp unsalted butter
Instructions:
For the Cake:
Preheat Oven and Prepare Pan:
Preheat your oven to 180°C (350°F).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare Dry Ingredients:
In a large bowl, sift together 1 3/4 cups all-purpose flour, 2 cups white sugar, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
Mix Wet Ingredients:
In another bowl, whisk together 1 cup milk, 1/2 cup oil, 2 large eggs, and 1 tsp vanilla extract until well combined.
Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Dissolve Coffee:
Dissolve the stick of Nescafe (2g coffee) in 1 cup of very hot water. Add this coffee mixture to the cake batter and mix until smooth.
Bake:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Chocolate Ganache:
Heat Cream:
In a small saucepan, heat 200 ml of heavy cream over medium heat until it starts to simmer. Do not boil.
Melt Chocolate:
Place 200 grams of finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add Butter:
Stir in 2 tbsp of unsalted butter until fully incorporated and the ganache is glossy.
Cool and Use:
Let the ganache cool slightly until it thickens to a spreadable consistency.
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy your super moist chocolate cake with perfect chocolate ganache!

07/13/2025

✅✅✅✅ Fondant au Chocolat Recipe
This fondant au chocolat recipe creates the famous French fondant Baulois with a rich, melt-in-your-mouth texture. It’s perfect served with custard or a scoop of vanilla ice cream for the ultimate chocolate experience.
Author: Irina Totterman
Total Time: 60 minutes (plus resting time)
Yield: 10 servings
Category: Cakes
Method: Baking
Cuisine: French
Ingredients
7.4 oz. (210 g) bittersweet dark chocolate, 70% cocoa
7 oz. (200 g) salted butter
¾ cup (150 g) light brown sugar
5 large eggs, room temperature
1 tablespoon all-purpose flour
1 tablespoon salted butter caramel
Instructions
Prepare the Pan:
Grease the bottom and sides of an 8-inch (20 cm) springform pan or cake ring with softened butter. Line it with parchment paper.
Wrap the cake ring with aluminum foil to form the bottom if using a cake ring. Place it on a baking sheet.
Melt Chocolate and Butter:
Chop the chocolate and cut the butter into small cubes. Melt them together in a double boiler or bain-marie, stirring occasionally.
Alternatively, melt them in the microwave in 30-second increments or on the stovetop over low heat. Let the mixture cool for 5 minutes.
Warm the salted butter caramel in the microwave and add it to the melted chocolate mixture.
Prepare the Batter:
In a large mixing bowl, whisk the sugar and eggs with an electric mixer for 5 minutes until the mixture doubles in volume and becomes foamy.
Pour the cooled chocolate and butter mixture into the egg and sugar mixture. Whisk on low speed until combined.
Add the sifted flour and gently mix with a rubber spatula.
Rest the Batter:
Pour the batter into the prepared pan. Let it rest for 2 hours at room temperature.
Bake the Cake:
Preheat the oven to 410°F (210°C).
Place the cake in the middle rack of the preheated oven and bake for 5 minutes.
Lower the oven temperature to 250°F (120°C) and bake for another 40 minutes. The cake should develop a meringue crust on top and have a slightly wobbly center.
Cool and Chill:
Remove the cake from the oven and let it cool to room temperature.
Refrigerate the cake for at least 4 hours, preferably overnight.
Serve:
Unmold the cake by passing a thin knife between the parchment paper and the ring to loosen the edges.
Let the cake stay at room temperature for 2-3 hours before serving to regain its melting texture.
For slicing, use a long sharp knife dipped in hot water, drying it between slices.
Notes
Use a mold with a removable bottom or a cake ring wrapped with aluminum foil for easier removal.
The 8-inch (20 cm) pan size is crucial for the correct texture; adjust baking times if using a different size.
Avoid overbaking: the cake should have a thin crust and a slightly wobbly center.
Respect the resting and chilling times for the best fondant au chocolat experience.
For slicing, dip a sharp knife in hot water and dry it between cuts.
Nutrition (per slice)
Calories: 367
Sugar: 21.7 g
Sodium: 894 mg
Fat: 33.5 g
Saturated Fat: 16.2 g
Carbohydrates: 25.2 g
Fiber: 1 g
Protein: 5.5 g
Cholesterol: 137 mg
Enjoy your rich and indulgent fondant au chocolat!

07/13/2025

✅✅✅✅✅ Soft and Fluffy Chocolate cake | How to make best chocolate cake ever | easy cooking with das
Soft and Fluffy Chocolate Cake 🍫🎂
Ingredients:
For the Cake:
Egg whites: 3
Vinegar or lemon juice: ½ tsp
Sugar: 75g (6 tablespoons or ⅓ cup)
Egg yolks: 3
Vanilla extract: 1 tsp
All-purpose flour: 75g (⅔ cup)
Cocoa powder: 20g (¼ cup, unsweetened)
Baking powder: 1 tsp
Vegetable oil: 30ml (2 tablespoons)
For the Chocolate Ganache:
Butter: 40g (1/8 cup, optional)
Milk or cream: 50ml (¼ cup)
Dark chocolate: 100g
Instructions:
Prepare the Cake Batter 🥣
Whip the Egg Whites:
In a clean, dry bowl, beat the egg whites (3) with ½ tsp of vinegar or lemon juice until foamy.
Gradually add the sugar (75g) and continue beating until stiff peaks form.
Mix the Egg Yolks and Dry Ingredients:
In a separate bowl, beat the egg yolks (3) with the vanilla extract (1 tsp) until creamy.
Sift together the all-purpose flour (75g), cocoa powder (20g), and baking powder (1 tsp) into the egg yolk mixture.
Add the vegetable oil (30ml) and mix until just combined.
Combine Mixtures:
Gently fold the egg whites into the egg yolk mixture in three parts, being careful not to deflate the batter.
Bake the Cake 🎂
Preheat your oven to 350°F (180°C).
Grease and line a 6-inch round cake pan with parchment paper.
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Ganache 🍫
Melt the Ingredients:
In a small saucepan, heat the milk or cream (50ml) until it just begins to simmer.
Remove from heat and add the dark chocolate (100g) and butter (40g, if using). Let sit for a minute.
Mix Until Smooth:
Stir the mixture until the chocolate and butter are completely melted and the ganache is smooth and glossy.
Cool the Ganache:
Let the ganache cool slightly to thicken before using it to frost the cake.
Assemble the Cake 🏗️
Place the cooled cake on a serving plate or cake stand.
Pour the slightly cooled ganache over the top of the cake, letting it drip down the sides for a rustic look.
Use a spatula to spread the ganache evenly over the top and sides if desired.
Enjoy! 🎉
Let the ganache set for a few minutes before slicing the cake.
Serve and enjoy the soft and fluffy chocolate cake with rich chocolate ganache!
Cheers to your delightful and fluffy homemade chocolate cake! 🥳🍫🎂

07/13/2025

✅✅✅🟢🟢 Roasted Strawberry Icebox Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients
For the Roasted Strawberry Purée:
600 g (about 2 lbs) fresh strawberries, quartered
50 g (¼ cup) granulated sugar
1 teaspoon vanilla extract
½ teaspoon fine sea salt
For the Cream Cheese Filling:
12 oz (1 ½ blocks) cream cheese, cold
113 g (1 cup) powdered sugar, sifted
¼ teaspoon fine sea salt
340 g (1 ½ cups) heavy cream, cold
For Assembly:
28 Nilla wafers
Instructions
For the Roasted Strawberry Purée:
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, toss together the strawberries, granulated sugar, vanilla extract, and salt.
Spread the strawberries out evenly on a small baking sheet.
Bake the strawberries for 30 minutes, stirring every 10 minutes, until they have broken down and the juices are bubbling.
Transfer the roasted strawberries to a medium bowl. Use an immersion blender or transfer to a blender to blend until smooth. Chill in the fridge for about 30 minutes to cool.
For the Cream Cheese Filling:
In a large bowl, combine the cold cream cheese, powdered sugar, and salt. Use an electric hand mixer to beat on low speed until smooth and fully combined.
While mixing on low speed, gradually add the cold heavy cream in 2-3 additions.
Once all the heavy cream has been added, increase the mixer speed to medium and beat until stiff peaks form.
For Assembly:
Line a 9x5 inch loaf pan with plastic wrap, leaving some overhang for easy removal later.
Spread about ⅓ of the cream cheese filling into the bottom of the loaf pan.
Spoon a generous amount of the chilled roasted strawberry purée over the cream cheese layer.
Arrange whole Nilla wafers and pieces to fill the gaps on top of the strawberry layer.
Repeat these layers two more times, finishing with a final layer of the cream cheese filling on top.
Press plastic wrap over the top of the cake to cover it completely.
Chill the assembled cake in the refrigerator overnight, or for at least 6 hours, until firm.
To Serve:
When ready to serve, remove the cake from the loaf pan by lifting the plastic wrap.
Transfer the cake to a serving tray and decorate with fresh strawberries.
Slice the cake and serve each slice with extra roasted strawberry purée.
Notes:
If you prefer not to roast strawberries, you can use fresh strawberry purée instead.
Use your favorite cookies or crackers in place of Nilla wafers for variation.
Serve each slice with additional roasted strawberry purée for extra flavor.
Nutrition per Serving (1 slice):
Calories: 330 kcal
Carbohydrates: 30 g
Protein: 3 g
Fat: 23 g
Saturated Fat: 13 g
Cholesterol: 61 mg
Sodium: 299 mg
Potassium: 153 mg
Fiber: 1 g
Sugar: 22 g
Vitamin A: 803 IU
Vitamin C: 30 mg
Calcium: 54 mg
Iron: 0.3 mg
Enjoy this delicious and refreshing Roasted Strawberry Icebox Cake!

07/13/2025

EVALUATE THE RECIPE YES OR NOT 😍😍😍🥰🥰
✅✅✅✅🟢🟢🟢🟢 The Best Simple Chocolate Cake
A rich and decadent moist chocolate cake with a raspberry jam center paired with the easiest chocolate-sour cream frosting truly make this recipe the best simple chocolate cake ever!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 10-12 servings
Category: Desserts & Sweets
Method: Baking
Cuisine: American

Ingredients
For the Cake:

1 1/4 cups (150 g) all-purpose flour
1 cup (200 g) sugar
3/4 cup (75 g) Dutch-processed cocoa powder, sifted if lumpy
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
8 tbsp (110 g) unsalted butter, melted and cooled
2 eggs, lightly beaten
1 cup (240 ml) strong black coffee, at room temperature
1 cup (240 ml) buttermilk or plain yogurt
1 tsp vanilla extract
1/2 cup (160 g) raspberry jam (seeded or seedless)
For the Frosting:

3/4 cup (130 g) semisweet chocolate chips or roughly chopped semisweet chocolate
3/4 cup (180 ml) sour cream, at room temperature
1 tbsp maple syrup
Optional for Serving:

Fresh raspberries or chocolate curls
Instructions
Preheat the Oven:

Preheat the oven to 350°F (175°C).
Butter the bottom and sides of two 8-inch cake pans, then line the bottom of each with a circle of parchment paper. Butter the parchment paper as well and set pans aside.
Prepare the Batter:

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the melted butter, eggs, coffee, buttermilk, and vanilla extract. Whisk until the batter is smooth.
Divide the batter evenly among the prepared cake pans. Use a kitchen scale or measuring cup for accuracy.
Bake the Cakes:

Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes.
Transfer the cakes, still in their pans, to a wire rack and let cool completely.
Remove Cakes from Pans:

Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface. You may need to give the pans a little whack to release the cakes.
Peel and discard the parchment paper.
Make the Frosting:

Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring between each increment.
Remove from heat and whisk in the sour cream and maple syrup until the frosting is smooth and silky.
Refrigerate the frosting until the cakes have cooled, about an hour. The frosting will thicken as it cools.
Assemble the Cake:

Place one cake layer on a serving platter upside-down so that the flat side is facing up.
Spread the raspberry jam over the top of this cake layer.
Place the second cake layer on top of the jam-slathered cake, flat-side up.
Frost the Cake:

Using a small offset spatula, spread the frosting all over the sides and top of the cake. You can frost the cake to your liking—rustic or smooth.
Optional: Garnish and decorate with fresh raspberries or chocolate curls.
Serve:

Let the cake sit for about an hour before serving. You can refrigerate the cake overnight and serve it cold the next day for a divine taste.
Enjoy!
Nutrition Information (per serving)
Calories: 270 kcal
Carbohydrates: 36 g
Protein: 4 g
Fat: 13 g
Saturated Fat: 8 g
Cholesterol: 50 mg
Sodium: 190 mg
Potassium: 130 mg
Fiber: 3 g
Sugar: 24 g
Vitamin A: 300 IU
Vitamin C: 2 mg
Calcium: 60 mg
Iron: 2 mg

07/13/2025

✅✅✅✅ Brownie Chocolate Chip Cookie Dough Cake

Servings: 20
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

Ingredients:

2 boxes Brownie mix (for 9×13 inch pan of brownies), + ingredients listed on box (or your favorite homemade brownie recipe!)
2 1/4 cups Flour
1 teaspoon Salt
2 sticks Butter, softened
3/4 cup Sugar
3/4 cup Brown sugar
1 teaspoon Vanilla extract
3 tablespoons Milk
2 cups Chocolate Morsels
2 cups Finely chopped Dark chocolate
1 cup Heavy cream
Instructions:

Spray four 9-inch round cake pans with non-stick spray and then place a piece of parchment paper in the bottom of each.

Preheat your oven to 350°F (175°C). Spread your flour on a baking sheet in an even layer. Bake for about 5-7 minutes. Use an instant-read thermometer to check that the flour has reached 165°F (74°C) throughout. This temperature is key for killing off bacteria. Let the flour cool completely.

Mix the brownie batter up following the instructions on the back of the box. Pour the batter into the four prepared cake pans. Bake brownies following the instructions on the packaging for 8×8″ brownie pan. Let cool completely.

While the brownies bake and cool, make the no-bake cookie dough. In a bowl mix together heat-treated flour and salt.

In the bowl of your mixer or in a large bowl, mix cream the sugar, brown sugar, and butter together on medium high speed. Add the vanilla extract. Slowly add the flour mixture to the butter and sugar mixture a little at a time, mixing well in between. Once fully combined, add the milk a tablespoon at a time until the cookie dough is a consistency that is loose enough to spread. Fold in the chocolate chips.

Assemble the brownie cake by placing the first brownie layer on a cake plate. Then spread 1/3 of the no-bake cookie dough over it. Place the next brownie on top and then spread ½ of the remaining cookie dough. Top with the third brownie and spread the remaining cookie dough on top. Take the remaining brownie round and cut it into bite-sized pieces.

Pour the heavy cream into a microwave-safe dish and heat the cream in the microwave until it begins to boil. Place the finely chopped dark chocolate in a heat proof bowl and pour the hot cream over the chopped chocolate stirring until completely melted and smooth. Approximately 2-3 minutes.

Pour the ganache over the top layer of cookie dough and sprinkle the chopped brownie on top. You can serve it immediately or store it in the refrigerator for 3-5 days.

Nutrition:
Serving: 1 slice
Calories: 655 kcal
Carbohydrates: 87g
Protein: 7g
Fat: 32g
Saturated Fat: 17g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 9g
Trans Fat: 0.4g
Cholesterol: 41mg
Sodium: 361mg
Potassium: 169mg
Fiber: 3g
Sugar: 57g
Vitamin A: 507IU
Vitamin C: 0.2mg
Calcium: 56mg
Iron: 4mg

Enjoy this decadent Brownie Chocolate Chip Cookie Dough Cake!

07/06/2025

🟢🟢🟢🟢🟢 Super Moist Chocolate Cake with Perfect Chocolate Ganache
Cake Ingredients:
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup oil
2 large eggs
1 tsp vanilla extract
1 stick Nescafe (2 grams coffee)
1 cup hot water (very hot)
Chocolate Ganache Ingredients:
200 grams dark chocolate, finely chopped
200 ml heavy cream
2 tbsp unsalted butter
Instructions:
For the Cake:
Preheat Oven and Prepare Pan:
Preheat your oven to 180°C (350°F).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare Dry Ingredients:
In a large bowl, sift together 1 3/4 cups all-purpose flour, 2 cups white sugar, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
Mix Wet Ingredients:
In another bowl, whisk together 1 cup milk, 1/2 cup oil, 2 large eggs, and 1 tsp vanilla extract until well combined.
Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Dissolve Coffee:
Dissolve the stick of Nescafe (2g coffee) in 1 cup of very hot water. Add this coffee mixture to the cake batter and mix until smooth.
Bake:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Chocolate Ganache:
Heat Cream:
In a small saucepan, heat 200 ml of heavy cream over medium heat until it starts to simmer. Do not boil.
Melt Chocolate:
Place 200 grams of finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add Butter:
Stir in 2 tbsp of unsalted butter until fully incorporated and the ganache is glossy.
Cool and Use:
Let the ganache cool slightly until it thickens to a spreadable consistency.
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy your super moist chocolate cake with perfect chocolate ganache!

07/06/2025

The Most Amazing Chocolate Cake
Ingredients
For the Cake:

Butter and flour for coating and dusting the cake pans
3 cups (450 grams) all-purpose flour
3 cups (650 grams) granulated sugar
1½ cups (155 grams) unsweetened cocoa powder
1 tablespoon (17 grams) baking soda
1½ teaspoons (8 grams) baking powder
1½ teaspoons (11 grams) salt
4 large eggs
1½ cups (350 ml) buttermilk
1½ cups (350 ml) warm water
½ cup (115 ml) vegetable oil
2 teaspoons (10 ml) vanilla extract
For the Chocolate Cream Cheese Buttercream Frosting:

1½ cups (340 grams) butter, softened
8 oz (225 grams) cream cheese, softened
1½ cups (155 grams) unsweetened cocoa powder
3 teaspoons (15 ml) vanilla extract
7-8 cups (875-1000 grams) powdered sugar
About ¼ cup (60 ml) milk (as needed)
Instructions
For the Cake:

Preheat Oven:

Preheat your oven to 350°F (176°C).
Butter three 9-inch (23 cm) round cake pans and dust them with flour, tapping out the excess.
Prepare Dry Ingredients:

In a stand mixer bowl, mix together 3 cups of flour, 3 cups of sugar, 1½ cups of cocoa powder, 1 tablespoon of baking soda, 1½ teaspoons of baking powder, and 1½ teaspoons of salt. Use a low speed until the ingredients are well combined.
Add Wet Ingredients:

Add 4 large eggs, 1½ cups of buttermilk, 1½ cups of warm water, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients.
Beat on medium speed until the batter is smooth. This should take about 2 minutes.
Divide and Bake:

Divide the batter evenly among the three prepared pans. Each pan should hold just over 3 cups of batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes:

Allow the cakes to cool in their pans on wire racks for 15 minutes.
Then, turn the cakes out onto the racks and let them cool completely.
Frosting and Assembly:

Once the cakes are completely cool, frost them with your favorite frosting (the Chocolate Cream Cheese Buttercream Frosting recipe below is recommended).
For the Chocolate Cream Cheese Buttercream Frosting:

Beat Butter and Cream Cheese:

In a large bowl, beat together 1½ cups of softened butter and 8 oz of softened cream cheese until fluffy. Use a hand mixer or stand mixer for best results.
Add Cocoa and Vanilla:

Add 1½ cups of cocoa powder and 3 teaspoons of vanilla extract to the mixture.
Beat until fully combined.
Incorporate Powdered Sugar:

Gradually beat in 7-8 cups of powdered sugar, 1 cup at a time.
Add about ¼ cup of milk as needed to reach a spreadable consistency. The frosting should be thick and will thicken even more if refrigerated.
Frost the Cake:

Use the prepared frosting to frost the cooled cakes.
Enjoy your delicious chocolate cake!
Notes:

The quality of the cocoa powder will greatly affect the taste of the cake. For a richer flavor, use a high-quality cocoa powder.
If you want a darker frosting, use extra dark cocoa powder. This will result in a nearly black frosting.
Enjoy making and eating the most amazing chocolate cake at home!

Cooking with a Grandma's Touch, Made Easy

07/13/2025

07/13/2025

07/13/2025

07/13/2025

07/13/2025

07/13/2025

07/13/2025

07/13/2025

07/13/2025

07/06/2025

07/06/2025

Address

Website

Alerts

Shortcuts

Featured

Share

Category