I love 6 inch layered cakes. They're the perfect amount of cake for a modest sized group to enjoy without having a ton of cake left overs. And I would pick chocolate any day of the week, but you can grab my Vanilla version of this cake here if that's your preference. Both of these recipes are one bowl cakes. While I love a baking challenge from time to time, I strive to make the bulk of my recipes simple and accessible for the busy home baker. This 6 inch chocolate cake hits the mark and the cake shown in this photo was actually mixed by my 2 year old. You can see the video over on my Instagram page.
Here's what you'll need:
- 1 1/4cups AP flour
-1/3 cup unsweetened baking cocoa
-2 tsp baking powder
-1/2 tsp salt
-3/4 cups vegetable oil
-1 cup sugar
-1 tsp vanilla
-1/2 cup cooled coffee
Prepare two 6 inch cake pans with parchment paper and/or non-stick cooking spray. Pre-heat your oven to 350 degrees. In a large bowl, mix together the oil and sugar. Add in the eggs one at a time and stir. Add the vanilla extract. Stir.
Add all of the dry ingredients of flour, cocoa, baking powder and salt on top. Use a fork to lightly mix together the dry ingredients on top of the wet ingredients. Then fold the dry ingredients into the wet ingredients. Pour the coffee into the mixture and stir until just combined. Don't overmix.
Pour into the prepared pans and bake for 27-30 minutes. Remove from the oven and allow to cool in the pans for approximately 20-30 minutes before transferring to a wire cooling rack. Top with your favorite frosting, whip cream, fruit, sprinkles, chopped chocolate etc. Enjoy!
How do you take your coffee in the morning? I prefer my coffee to be a dark roast blend and I drink it black. I like jet fuel. Sometimes I add some cream or milk if I have more coffee later in the day, but most days I simply drink a wee too much black coffee. Why so much coffee talk? Well, it turns out that these cookies are incredible with a piping hot cup of jet fuel. The flavor is rich and the texture is decadent. I used all brown sugar to add a deeper flavor and I used a local whole wheat flour from Upingil Farm. They're the kind of cookie that I can have one and feel very satisfied, not that I'd mind having more.
So here's what you'll need:
-1 cup brown sugar
-1/2 cup almond butter
-1/2 cup butter
-1 1/4 whole wheat flour
-1/3 cup unsweetened cocoa
-3/4 tsp baking soda
-1/2 tsp baking powder
-additional white sugar for dusting
Pre-heat the oven to 375 degrees. Cream the butter, almond butter and brown sugar together. Add in the egg and mix. In a separate bowl, stir together the flour, cocoa, baking soda and baking powder. Mix with the butter mixture. Using a small spoon or cookie scooper, shape a small amount into approximately 1 inch balls and roll the cookie ball in the white sugar. Bake for 8 to 10 minutes. Allow to cool on the cookie sheet before transferring to a wire cooling rack. Enjoy!
Chances are that you have a lot of zucchini coming your way right now if you started a garden this year or if you're like me and your garden flopped in the midst of having a baby, then you have wonderful friends who give you fresh veggies from their gardens. Either way, it's zucchini season here in New England and I'm here for it. I love zucchini season. Dinners, muffins, breads and more!
This recipe will take one bowl and about one hour from start to finish. I used a high powered blender to puree the zucchini but you could also shred it if you don't feel like pulling out the blender or food processor. Let's get to it!
-3/4 cup zucchini puree or shredded zucchini
-1/2 cup olive oil
-1 tsp vanilla extract
-3/4 cup sugar
- 1 1/2 cups flour
-1/2 cup unsweetened baking cocoa
-1 tsp espresso powder
-1/2 tsp salt
- 2 tsp baking powder
-1/2 cup chocolate chips
Puree or shred your zucchini. Prepare a loaf pan with non-stick cooking spray and pre-heat the oven to 350 degrees. In a large bowl, mix together the zucchini, oil, vanilla, eggs and sugar. Then add the flour, cocoa, espresso powder, salt and baking powder. Use a fork to lightly mix together the dry ingredients and then thoroughly stir together the wet and dry ingredients. Pour the batter into the loaf pan and sprinkle chocolate chips on top. Bake for 45-50 minutes. Test the bread by inserting a toothpick or knife and it should come out mostly clean. Allow to cool in the pan for 20-30 minutes and then remove the loaf to a baking rack to finish cooling, slice and enjoy.
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.