{The Best} Double Chocolate Bundt Cake with Chocolate Glaze

I’ve been making this cake for almost 10 years. It’s evolved a bit over the years with different frostings and shapes and sizes, but every single time I get asked for the recipe. It is literally THE BEST chocolate cake. It’s indulgent, fudge like, intense, satisfying, and addicting! You won’t regret making this for your friends and family!
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To know me is to understand that chocolate cake will always and forever be my first true love. It may have made my pants a little tighter and my thighs a little more full...But it has also cured many broken hearts, brought joy to a new mom or struggling friend, and even made birthdays that much more special.

Time and time again, as I go back and forth trying to figure out how to feed my body right, I always fall back on chocolate cake. No matter where I am in my life, I consider it healthy. I could not live in a world without it.

I may eat the kale salads and vegetables but I can promise you that if my day has been hard, nothing makes me feel better than to make this chocolate cake. Whether I am making it for my family, or dropping it off to someone who might need it more…

Chocolate cake heals all wounds.

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Ingredients:

(For The Cake)

1 box Duncan Hines Devils Food Cake

1 small box Jello Instant chocolate pudding

4 eggs

1 cup sour cream

1/2 cup whole milk

1 cup oil

1 TB. vanilla

1 1/2 cups chocolate chips

(For the Glaze)

6 TB. cocoa powder

4 TB. melted salted butter

2 cups powdered sugar

5 TB. hot water

1/2 -3/4 cup chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.

  2. In a large mixing bowl add all the cake ingredients except the chocolate chips. Using a hand mixer, beat the ingredients until they come together and the batter is nice and smooth.

  3. Fold in the chocolate chips.

  4. Generously grease a bundt pan.

  5. Pour the batter into the bundt pan and smooth it so it’s completely even on top, meaning there isn’t more batter to one side or other other.

  6. Bake in the oven for 30-40 minutes, or until the top bounces back and is completely cooked.

  7. Let cool completely. Then remove and place on a cake stand.

  8. To make the glaze, add all ingredients minus the chocolate chips into a bowl and whisk together until smooth. Immediately pour the glaze evenly over the bundt cake. Use all the glaze :). Top the bundt cake with chocolate chips. Enjoy!

  9. Keep the cake covered in a sealed cake container or wrapped in plastic wrap or foil up to 2 days. Best served fresh or the next morning with a big glass or milk :)!

 


{Easter} Vanilla Cupcakes with Vanilla Buttercream Frosting

For years I searched for a non boxed recipe for vanilla cupcakes. I finally came up with the perfect recipe and it’s been one of my favorites to use! Plus this buttercream frosting is the one people have continued to ask me for the recipe, so it’s definitely a keeper! Enjoy!

Every holiday my girls and I love to bake a themed dessert to coincide with that time of year. Easter is probably the biggest in our house because we are all PEEP obsessed, so much so that it’s become a problem. You will find bright pink and neon blue peeps hidden in corners of the pantry so no one else can find them…

We recently started dipping them in chocolate which is like a GAME CHANGER from my usual toast them over the burner treat.

We also are sprinkle obsessed and you should know that MARSHALLS/HOME GOODS has the best selection of cute sprinkles. I know there are so many companies out there that make adorable sprinkles, but you can get a great selection at one of those stores for about $4-5, which is amazing! The ones pictured below are from there, as are the cupcake liners :).

If you are looking for a fun way to decorate Easter cupcakes, plus the perfect Vanilla Cupcake & Buttercream recipe, then I have something for you!! Keep scrolling to get all the delish deets!

And Happy Peepster!

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Ingredients:

Makes 12-18 cupcakes, depending on cupcake liner size. The ones pictured are larger and the batter made 12 cupcakes.

{For the Cupcakes}

1 1/2 cups unbleached flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup unsalted butter, melted and cooled

1 cup pure cane sugar

3 large eggs

1 TB. pure vanilla extract

3/4 cup buttermilk

{For the Frosting}

3 sticks salted butter, room temp**

4-5 cups powdered sugar, sifted

1 TB. vanilla extract

**I like to use salted butter in my frostings because it gives it a little saltier taste to balance out the sweetness. I know some people don’t always like that so you could use 1 salted stick and two non salted, or all non salted. It is up to you!**

Directions:

{For the Cupcakes}

  1. In a medium bowl, sift the flour, baking powder, and salt. Set aside.

  2. In a mixer add your melted butter and sugar. Mix together for 1-2 minutes until combined and incorporated. Next add in the eggs one at a time while mixing, and then vanilla.

  3. Next alternate adding the flour and buttermilk to the batter, until you’ve incorporated it all. Mix on slow while doing this so you don’t over mix the batter.

  4. Fill cupcake liners 2/3 the way full.

  5. Bake at 350 for 15-18 minutes, or until done.

{For the Frosting}

  1. In a mixer, attach the whisk attachment.

  2. Add your butter and beat until fluffy and creamy, about 2 minutes. Next add in your powdered sugar and vanilla. Cover the mixer with a towel and beat the buttercream until soft and fluffy. This could take anywhere from 2-3 minutes.


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Red Velvet {Blood} Halloween Cupcakes

This MAY be a healthy living blog, but I am a firm believer in doing what you love and eating what you love! (I guess within certain limits haha!)

I love to bake…and I love to eat baked goods!

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I’ve been making these RED VELVET cupcakes for years! Back when I was baking for parties, weddings, and other fun events these were always a request! I’ve topped them with glittery white flowers and even delicious chocolate ganache.

But today…Today it’s blood.

These are perfect for Halloween or maybe even Valentines Day…

Or maybe a day when you are stressed ;).

Either way, I love a good Doctored up cake mix because it makes things a little easier, especially when baking with a three year old.

Have you ever been faced with a 3 year old demanding to add 3 cups of flour to a bowl??

None of it makes it in that bowl…Most of it ends up on the floor. ;)


{Doctored-Up} Red Velvet Chocolate Chip Cake

Yields 24 cupcakes

Ingredients:

1 box Duncan Hines Red Velvet Cake mix

1 box Godiva white chocolate pudding, 3.9 ounce

4 eggs

1 TB. vanilla

1/2 cup + 2 TB. buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

2 cups chocolate chips

Directions:

  1. Preheat the oven to 325 degrees. Line a cupcake pan with cupcake liners.

  2. In a mixer bowl, add all of your ingredients except the chocolate chips. Mix until combined, but do not overmix.

  3. Fold in the chocolate chips.

  4. Using a cookie scoop, add batter to cupcake pan and fill liners 3/4 full.

  5. Bake for 15-20 minutes, or until cupcakes have baked all the way through.



Cream Cheese Frosting:

Yields 3-4 cups

Ingredients:

1 block cream cheese, softened

2 sticks salted butter, softened

2-3 TB. heavy whipping cream

1 TB. vanilla Extract

3-4 cups powdered sugar

Directions:

  1. Add the butter and cream cheese to a mixer bowl. Using the whisk attachment, beat together until creamy.

  2. Add the rest of your ingredients and beat until creamy and fluffy! Frost cupcakes when cool. For this recipe I used a FRENCH STAR FROSTING TIP.


Fake Blood

Yields 1/2 cup

Ingredients:

1/2 cup corn syrup

1 TB. cornstarch

Red Food coloring

Directions:

  1. Mix all ingredients together until combined. Drizzle on top of cupcakes for a bloody look ;).


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2017 Thanksgiving Recipe Roundup

Yea! Thanksgiving is ALMOST here!

As I was compiling the list on my site of all the best Thanksgiving style recipes I realized I didn't have that many. Things will have to change! In the mean time, below are 22 recipes that you can bring to your Thanksgiving dinner and wow your guests! 

Just click the picture or link below the pictures to get the recipe!







Holiday Chocolate Fudge Cake

If you have been reading my blog over the years, then you already know my obsession with chocolate cake.

Chocolate cake has gotten me through many hard times. Whether I was eating or making the cake, it somehow has healed all of my mental and emotion wounds. Pretty sure that's what Saturday night looked like for me in college...

If you look back through my website, you will notice a large recipe collection of chocolate cakes. It's because I can't stop. Won't stop. Cause we get down baby. We get down baby.

Scroll through and click on which cake you want the recipe for!

These images remind me how much I LOVE sprinkles WITH chocolate cake. I have a serious problem.

Obviously I couldn't stop at 1, 2, 3...ok so there is a lot of chocolate cake recipes. I was really looking for the perfect recipe for the Holidays, like Thanksgiving and Christmas. The holidays where you over indulge A lot. 

I think my FAVORITE part about this chocolate cake is the frosting. It reminds me of a rich chocolate ganache. But what makes it incredible is that it's made with a secret hidden veggie. I've been on the lookout for a healthier frosting, and I almost cried when this came together! 

This cake is naturally sweetened and not overly loaded with sugars and unhealthy fats, which pairs perfectly with the 18 sides of stuffing that most likely I'll give into come Thanksgiving day. Balance. 

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print recipe
Healthier Holiday Chocolate Fudge Cake
Ingredients
  • 2 1/4 cups Flour
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Cloves
  • 1 TB. Baking Soda
  • 1/2 tsp. Salt
  • 1 cup Coconut Sugar
  • 2 Eggs
  • 2 Cups Applesauce Unsweetened
  • 1 TB. Vanilla Extract
  • 6 oz. Plain Greek Yogurt
  • 1/2 cup Canola Oil
  • 1/4 cup Cocoa Powder
Instructions
1. Preheat the oven to 350 degrees. In a small bowl, whisk together the flour, cocoa powder, spices, salt, and baking soda.2. In a medium bowl whisk together oil and sugar. Then add the eggs and applesauce. Followed by vanilla and greek yogurt. 3. Whisk together the dry ingredients with the wet. Don't over mix. 4. Pour batter into two prepared 9 inch cake pans. Bake for 20-25 minutes, or until done. Be careful not to over bake. Let cool on cooling rack completely.
Details
Prep time: Cook time: Total time: Yield:
print recipe
Healthier Chocolate Fudge Frosting
Ingredients
  • 1 can Pumpkin Puree
  • 3- 3.5 ounces 70% chocolate Bars, chopped
  • 1/4-1/2 cup Coconut Sugar
Instructions
1. In a sauce pan add your pumpkin puree. Turn the heat on medium low and constantly stir to heat up.2. Once heated, remove from heat and add the chocolate and sugar. If needed, start with 1/4 cup of the sugar. Taste, and add more if desired. 3. Set in the fridge to thicken and set, about an hour or so, or until completely cooled. You can cook this before you make the cake so it's ready to be used by the time the cake has cooled.
Details
Prep time: Cook time: Total time: Yield:
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What is your go-to comfort food that you just can't stop making and eating?! Share your ideas down below!

Just Desserts Mother's Day Recipes

As promised, I have all the recipes from THIS Mother's Day: All Desserts Menu. I will say that I've gladly been enjoying each and every single dessert on a...daily basis. Especially the Chocolate Truffles! I've had to fight my husband off for those. I hope everyone had an enjoyable Mother's Day! The recipes will be a link that you click on that will take you to a PDF Word Document of the recipe (Since there are 4 recipes on this post.) Once you click on the PDF, you can print them out!

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Chocolate Vegan Cupcakes with Vegan Vanilla Frosting 

I've been wanting to make a vegan frosting FOREVER that didn't use powdered sugar! So grateful I found the perfect recipe to play around with, and actually make a FLUFFY frosting that I could add to a piping bag!

Vegan Chocolate Cupcakes w: Vegan Chocolate Frosting

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Chocolate Peanut Butter Crispy Bars (TO DIE FOR)

I find myself sneaking a bite here and there from the fridge. They remind me of no bake peanut butter cookies, which I remember making and eating all the time as a kid!

Click the link below for the recipe:

Chocolate Peanut Butter Crispy Bars

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Dark Chocolate Ganache Drizzled Strawberries 

The ganache is so simple to cook up and incredible delicious, you will most likely start making it often and putting it on everything. Even pizza...maybe?

Click the link below for the recipe.

Dark Chocolate Ganache Covered Strawberries

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Rich Chocolate Truffles(I WILL MAKE THESE WEEKLY!)

If you have ever had  a truffle from See's candy that just satisfies that chocolate craving like no other...well, life is about to get a whole lot better :). These cure ANY chocolate craving, and they have the added health benefits! Cocoa powder, healthy fats from coconut oil, and naturally sweetened with maple syrup!

Click the link below for the recipe.

Rich Chocolate Truffles

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