Right after I made this Ruby Chocolate Buttercream recipe, I instantly thought to try it with my favorite chocolate cake recipe. I figured since ruby chocolate has predominant notes of raspberry, and raspberry and chocolate are a match made in heaven, the cake and buttercream combo would be a good fit. Well I was right (I love it when that happens!) – it was the perfect balance of berry and chocolate and such a delight to eat! You would think that the chocolate cake would overwhelm the berry notes but instead, the flavors work together in perfect harmony. And just look how pretty it is:Read More
I’ve been curious about ruby chocolate for awhile now, mostly because of its gorgeous, all-natural mauve coloring. So when I saw these Chocolove Ruby Cacao bars at my local New Season’s, I almost squealed! I thought it was a super rare find but it turns out you can find ruby chocolate bars at most grocery stores now, especially around Valentine’s Day. It’s the latest chocolate confection since the invention of white chocolate, only it’s made from the ruby cocoa bean with no added flavoring or food coloring.Read More
I never got the chance to be a Girl Scout, but I have been loving their cookies for a lifetime and don’t plan on stopping any time soon. They’ve got an array of amazing flavors, but my favorite are Samoas and Thin Mints. Hands down. So when I was working on a peppermint hot chocolate cake this past Christmas and it came out of the oven tasting just like a Thin Mint, I knew just what I had to do with it. I never made that peppermint hot chocolate cake (maybe this year!), but I am oh so happy with this Thin Mint inspired cake in the meantime!Read More
After testing so many chocolate cake recipes over the years, I’ve come really close to perfection only to miss the mark on the essentials of a good chocolate cake: moistness, fluffiness, and great chocolate flavor. You know, the kind with the slightly sticky crumb that just melts in your mouth and almost makes your eyes roll back in your head because it’s just that good. While my chocolate cakes of the past have been acceptable, this one I’m about to share is the absolute best I’ve ever had. No joke. It’s moist, decadent, and makes me so giddy I want to shout it from the rooftops!
Cake and ice cream. They’re undoubtedly a perfect pairing when you serve them side by side, and even better when you combine them into one big beautiful ice cream cake! Since I don’t actually own an ice cream maker, I hadn’t yet ventured into the world of making ice cream before (let alone an ice cream cake). That is, until I discovered The Curious Creamery Ice Cream Cake Kits. These amazing creations are made for people like me, because there’s no ice cream maker required! Just whip up the ice cream mix according to the instructions, layer it with some delicious cake (which is also included in the kit), freeze it all together, and you’re good to go!
Oh, chocolate. It’s made me weak in the knees since I was a kid sneaking it into the cart when my mom wasn’t looking. Some people prefer fruity desserts but I tend to lean toward the decadence of something chocolatey. If you’re in the same boat, then this recipe is for you: melt-in-your-mouth chocolate cupcakes with a chocolate buttercream that has been described by a friend as “the kind you need to put in the sink and fill the bowl with water because you can’t stop eating it.”