Rich & Moist Double Chocolate Layer Cake with velvety ganache frosting. AKA the chocolate skyscraper!
For the Cake:

• 3 cups all-purpose flour
• ¾ cup unsweetened cocoa powder Dutch-processed preferred
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 ½ cups granulated sugar
• 3 large eggs room temperature
• 1 cup buttermilk
• ½ cup brewed coffee cooled
• 2 teaspoons vanilla extract
• ½ cup vegetable oil
• ½ cup sour cream

For the Ganache:

• 4 cups semi-sweet chocolate chips
• 2 cups heavy cream
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract

Instructions are all here : https://tessiestable.com/double-chocolate-cake/

Made these almond-date chocolate bites recently and they turned out much better than I expected.

Just dates + almonds, coated in melted milk chocolate and finished with a little chocolate drizzle. No complicated baking involved.

The dates give enough sweetness that you don't really need to add sugar, and the almond in the centre gives a nice bite against the soft date and chocolate.

I made these at home for Baked by Priti and thought they might be useful for anyone looking for an easy homemade sweet/snack.

Anyone else make these at home? What would you add to them?

Ultra Thick and Chewy Chocolate Chip Cookies Recipe for Perfectly Soft Bites Every Time

Ingredients

• 2 cups all-purpose flour, spoon and leveled
• 1/2 cup cake flour, spoon and leveled
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) cold butter cut into cubes
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, cold
• 2 teaspoons pure vanilla extract
• 4 ounces (1 bar) good quality semi sweet baking chocolate, chopped
• 1 1/8 cups semi sweet chocolate chips, divided
• 3/4 cup coarsely chopped walnuts
• sea salt, optional

Instructions

1. Preheat an oven to 400 degrees. Line two cookie sheets with parchment paper or silicone mats and set aside.
2. In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, (or you can use a hand mixer), combine the cold butter, and both sugars together, and mix on medium speed until the cold butter is thoroughly blended in, and the mixture is creamy. Scrape down the sides of the bowl, add the egg and vanilla., and mix to combine. Add the chopped chocolate, 1 cup of the chocolate chips, nuts and flour to to the mixing bowl, and mix on low speed until the flour is incorporated.
4. Using a large 1/2 cup cookie scoop, divide the dough into 10 equal dough balls. Don’t try to make them smooth. Using some of the last 1/8 cup of chocolate chips, lightly press some on the top of each cookie.
5. Bake the cookies for 12 to 13 minutes until the edges and bottoms are golden brown. Sprinkle with sea salt if preferred, and allow the cookies to cool on the cookie sheets for 5 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely.
6. Cookies will stay fresh for up to 2 days in a sealed container.

Fudgy chocolate brownies swirled with creamy peanut butter for a stunning marbled effect in every pan. Rich, chewy, and beautiful to slice : the swirl goes all the way through. Save this one for when you want brownies that look as good as they taste!