simple chocolate berry layer cake

Combining two cakes I love into one!

chocolate berry whipped cream cake
Can make 2 layers for a much more fancy, and decadent dessert (make 2 cakes, and double the whipped cream, obv!) 
*The cake portion of this is vegan, FYI. 

1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or coffee
2 tsp vanilla extract
2 tbsp cider vinegar

1 cup heavy whipping cream
1 tsp vanilla
3/4 cup powdered or regular white sugar
berries of your choice, washed and dried (if using strawberries, slice them)

For the cake: 
Preheat the oven to 375 degrees and cut a circle in a sheet of parchment paper to line the bottom of a 8 or 9 inch spring form cake pan. (I often spray the bottom and sides of the pan to help the parchment paper stay in place.)

Sift together the flour, cocoa, baking soda, salt and sugar directly into the cake pan.

Make a well in the center of the pan and pour in the oil, cold water or coffee and vanilla. Mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly.

There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25-30 mins and set aside to cool.

For Whipped Cream Frosting:
Chill deep mixing bowl and beaters in the fridge for at least 30 mins.

Pour chilled whipping cream into bowl and beat with a mixer until soft peaks form.

Add in 3/4 cup sugar and vanilla extract. Beat until stiff peaks form.

To Assemble Cake:

Remove cake from spring form pan. Remove parchment paper

Turn cake over onto cake plate or stand (bottom should be facing up).

Use a spatula to spread whipped cream frosting over the top of the cake.

Place berries on top of the whipped cream.

Repeat if making another layer of cake on top, or serve and enjoy if not!

chocolate peanut butter banana smoothie

a kid favorite, what we do with overripe bananas.

chocolate peanut butter banana smoothie
2 servings

2 large overripe bananas, peeled, sliced and frozen (if possible)
1 cup milk
3/4 cup ice
1/4 cup peanut butter
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract

Add all ingredients to a blender and process until well pureed. Serve immediately.

chocolate zucchini muffins

I used these as cupcakes for one of our kids' birthdays, topped with some cream and fruit. 

chocolate zucchini muffins

4 oz unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
3/4 chopped walnuts

Preheat oven to 350 degrees.

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the egg mixture.

In a small bowl, stir together the flour, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper lined or greased muffin cups, filling the cups 2/3 full.

Bake for 20 minutes or until fork or toothpick inserted in muffin comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely.

easy brownies

These are the most wonderful, yet simple brownies. I love that everything can be mixed in one pot, and takes less than 10 minutes to put together, plus we usually have all the ingredients on hand already.

Moosewood fudge brownies
makes 9-12 brownies

1/2 cup butter
3 oz unsweetened chocolate (or 9 tbsp cocoa powder + 3 tbsp oil/butter)
1 cup lightly packed brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
1/2 cup all purpose flour

Preheat the oven to 350 degrees. Butter or spray an 8 or 9 inch square baking pan.

In a pot, melt the butter and chocolate together on low heat, stirring occasionally. Remove from heat. Add the brown sugar and vanilla and stir until there are no more lumps. Add the eggs and stir until combined. Stir in the flour and mix until the batter is thoroughly blended and smooth.

Pour the batter into the prepared pan and bake for about 20 mins (my oven always takes at least 30), until the brownies are just beginning to pull away from the sides of the pan and are still fudgy in the center. If you prefer more cake-like brownies, bake an additional 5 mins.

chocolate pound cake

the most amazing chocolate pound cake you'll ever have.

chocolate pound cake

1 1/2 cups butter, softened
2 1/2 cups white sugar
5 eggs
2 tsp vanilla extract
1/4 cup coffee
1 cup buttermilk
2 cups flour
3/4 cup unsweetened coca powder
1/2 tsp baking powder
1 tsp salt

Preheat oven to 325 degrees. Grease and flour a 10 in Bundt pan. Mix together the flour, cocoa, baking powder and salt. Set aside

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the coffee and buttermilk. Pour into prepared pan.

Bake in the preheated oven for 60-70 mins, or until a toothpick inserted into the center comes out clean. Let cool in pan for 20 mins, then turn out onto a wire rack and cool completely.