Recipes for "chocolate cake"

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

In a large bowl, stir together flour, sugar, cocoa, baking powder, and baking soda. Add oil, milk, eggs, and vanilla; mix until smooth. Stir in hot coffee last. Spread evenly into the prepared pan.

Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Preheat oven to 325°F. Prepare a rack in the center of the oven. Place a baking sheet in a rack below it (to catch any drippings or spill-overs).

Generously butter the sides and bottom of a 9-inch or 10-inch springform pan. Add a few tablespoons of the sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out the excess sugar.

Beat egg yolks with the granulated sugar until they are thick and pale yellow and form a ribbon when they fall from the beater, about 2 to 3 minutes on medium speed of an electric hand mixer.

Simply Recipes / Elise Bauer

Make a double boiler by heating an inch of water to a bare simmer in a saucepan, and place a metal bowl on top of it. Make sure that the bottom of the metal bowl is not touching the water below.

Place chocolate and 4 tablespoons of water together in the top metal bowl of the double boiler.

Slowly melt the chocolate over barely simmering water, whisking it until smooth. If the chocolate gets too thick, and looks like it will firm up, whisk in a tablespoon more of water.

Whisk in a pinch of salt.

Let cool until just warm to the touch.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Slowly fold the warm chocolate into the egg mixture, gently stirring while you add the chocolate. Stir in the softened butter. Stir in the grated orange peel. Stir in the sifted flour. Mix thoroughly but gently.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Beat the egg whites until stiff. (See this wonderful explanation of whisking egg whites taken from La Bonne Cuisine de Madame Sant-Ange.)

Stir one third of the beaten egg whites in to the chocolate egg mixture to thin it. Gently fold in the remaining beaten egg whites, a third at a time until the egg whites are completely incorporated. Be careful at this stage not to over-mix.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour the batter into your prepared springform pan. The batter will come close to the top of the pan. Set the pan on the middle rack of your oven and bake at 325°F for 1 hour and 20 minutes, or until a cake tester comes out clean, or a digital thermometer inserted into the center reaches 200°F (93°C).

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Do not worry if the top of your baked chocolate cake has cracks in it! As the cake cools, the top will settle and the cracks will close.

Cool on a rack for 15 minutes, then remove the outer rim. Allow the cake to cool completely before removing the bottom of the pan. Refrigerate.

Simply Recipes / Elise Bauer

When ready to serve, sprinkle with powdered sugar.

Butter and flour a 9 x 13-inch cake pan. Set aside.

In a large bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in the kosher salt.

In a medium bowl, whisk together eggs, sour cream, canola oil and vanilla extract until it looks homogenous and creamy.

Pour the wet ingredients into the dry ingredients. Stir together with a stiff spatula. The batter will be thick like frosting.

Pour in the piping hot coffee. The batter will look like mud pies in a muddy lake. Keep stirring until all the liquid is incorporated and it is a homogenized cake batter.

Pour the batter into the prepared pan. Place in the oven and bake for 50 to 55 minutes or until a toothpick poked in the center comes out clean.

Take the cake out of the oven and set it on a baking rack to cool. After about 30 minutes spread the frosting on top.

Cut and serve the cake straight from the pan like it’s 1983 and you’re rockin’ your favorite knee-high tube socks with the yellow stripe. Aw, yeah!

In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.

Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.

Add eggs, 3/4 cup of water, vanilla. Mix 5 to 6 minutes with a whisk, 3 to 4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.

Pour into three 10" cake pans, bake at 350°F for 25 to 35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans.

Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.

This part is a little harder as it is really done to taste.

Put powdered sugar and 3 cocoa into a food processor. Pulse until blended.

Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add more cocoa or sugar. Taste. When the flavor and consistency is right,

Add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.

Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.

Pour the cream into a microwave-safe mixing bowl. Microwave on full power in 30-second bursts until steaming, 1 to 2 minutes total. Add the chopped chocolate and let sit for 2 minutes for the chocolate to melt. Whisk until smooth. Set the ganache aside to cool while making the cake.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Grease a 9x13-inch cake pan generously with butter or baking spray.

Add the cocoa to a large mixing bowl. Pour in the hot water or coffee and whisk until smooth and slightly thickened.

Simply Recipes / Mark Beahm

Whisk in the brown sugar, sour cream, and vegetable oil. Add the eggs and vanilla extract and whisk together. Finally, add the flour, baking soda, baking powder, and salt. Use the whisk to gently stir the batter just until no streaks of flour remain.

Simply Recipes / Mark Beahm

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.

Let the cake cool to room temperature in the pan set on a wire rack, about 1 hour.

Simply Recipes / Mark Beahm

When the ganache has cooled to room temperature and set to the consistency of peanut butter or Nutella, use a hand mixer to beat on medium speed until pale and fluffy, about 4 minutes.

If the ganache reaches temperature before the cake has cooled, it’s okay to sit at room temperature until you’re ready to frost the cake. If your kitchen is on the chilly side and it’s set too hard, you can soften it in the microwave. Microwave the ganache in short 15-second bursts, stirring well each time just until it is softened to the consistency of peanut butter.

Use an offset spatula or the back of a spoon to spread the whipped ganache on the cooled cake, creating swoops and swirls. Slice and serve.

Store the cake, covered tightly, on the counter for up to 3 days or in the refrigerator for up to 5 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees.

Beat the butter until smooth. Add the egg and beat again until incorporated. Add the coffee, oil, and vanilla and beat until combined.

Add the cake mix in batches and beat slowly after each addition until just combined.

Stir in the chocolate chips and white chocolate chips. Roll into balls and place on a baking sheet a few inches apart. Bake for 7-10 minutes, until the tops are just set (not wet-looking anymore), the cookies are evenly flattened, and they are starting to get cracks in them. If the cookies are done, they should come off the pan relatively easily with a spatula. If the cookies are not holding together, you probably need to bake them a little longer. Remove from the baking sheet and let cool for a few minutes before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 9x13-inch baking pan with parchment paper.

Place chocolate and water in a microwave-safe bowl. Heat in the microwave on high until mixture is melted and smooth, 1 1/2 to 2 minutes, stirring once halfway. Set aside.

Mix together flour, baking soda, and salt in a medium bowl; set aside.

Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla until combined. Add flour mixture alternately with buttermilk, beating after each addition until smooth.

Beat egg whites in a separate bowl with clean beaters until soft peaks form. Gently fold beaten whites into batter. Pour into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool cake completely on a wire rack.

Meanwhile, make frosting: Combine milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir over medium heat until thick and golden brown, about 12 minutes. Remove saucepan from heat. Stir in coconut and pecans. Cool to room temperature; frosting will thicken as it cools.

Spread frosting over cooled cake.

Preheat oven to 350 degrees. Grease three round baking pans and set aside. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee.

Pour batter evenly between the three pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool completely on wire racks before frosting.

Whip the room-temperature butter on medium speed. Shift to low and add cocoa powder slowly, spoonfuls at a time, until fully incorporated. Still on low, add in the powdered sugar (also one spoonful at a time), alternating with the milk, to achieve desired consistency and taste. Then, beat on medium speed until very light and fluffy, another 3-5 minutes. Add in more sugar if consistency is too thin.

Cake: Preheat the oven to 350 degrees. Grease three 9-inch round cake pans. Whisk the dry ingredients together. Add the wet ingredients and mix until just combined. Divide evenly between the three cake pans. Bake for 35 minutes or until the cakes are set. Let the cakes cool for a while.

Frosting: Cream the ingredients (except chocolate chips) until smooth.

Assembly: Cut two 9-inch round circles from cardboard. Cover with foil. Spread just a little bit of frosting on one of the cardboards and stick the first cake on it (this helps it hold). Stack the cakes up, frosting between each layer, around the outside, and on top. Chill for 30 minutes.

Chocolate Chipping: Spread the chocolate chips in a wide jelly roll pan. Place the other cardboard on top of the chilled cake. Holding the cardboard ends, roll the cake into the chocolate chips, pressing gently to get them to stick (see video).

Spray a medium microwave-safe bowl with nonstick cooking spray; set aside.

Combine sugar, milk, egg, butter, and vanilla in a mixing bowl; mix well. Combine flour, cocoa powder, baking powder, and salt in a separate bowl. Blend flour mixture into milk mixture until smooth. Pour into the prepared microwave-safe bowl.

Cover and cook in the microwave on high until cake springs back when touched, 2 to 2 1/2 minutes. Allow cake to cool for 5 minutes, then cover the bowl with a plate and invert cake onto the plate.

Start cake: Place cocoa in a medium bowl. Gently pour boiling water over top and stir to combine; let cool, about 15 minutes.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

Sift together flour, baking soda, salt, and baking powder into a mixing bowl.

Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Add flour mixture alternately with the cooled cocoa mixture, mixing only until combined. Pour 1/3 of the cake batter into each of the prepared pans, spreading evenly.

Bake in the preheated oven until a toothpick inserted into the centers comes out clean and cakes pull away from the sides of the pans, 18 to 22 minutes. Remove cakes from the oven and set on a wire rack to cool for about 5 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto the wire rack and let cool completely, about 20 more minutes.

While the cakes are cooling, make frosting and filling: Beat butter for frosting in a mixing bowl until creamy. Gradually mix in confectioners' sugar, cocoa, and vanilla; continue to mix until light and fluffy, 7 to 10 minutes. Set aside.

Make filling: Whip heavy cream and vanilla in a bowl until cream becomes thick. Add confectioners' sugar and continue to whip until stiff but not too grainy.

Fill and frost cake: Remove cooled cake layers from pans. Trim any top surfaces to make them flat. Place one layer on a nice plate and spread 1/3 of the filling over the top. Top with another layer and another 1/2 of the remaining filling. Place the remaining cake layer on top. Spread frosting around the sides of the layers, leaving a ridge that extends up over the top edge. Spread the remaining filling over the top of the cake, inside the ridge of frosting.

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan.

Beat cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl until smooth and well blended.

Stir in chocolate chips.

Pour batter into the prepared Bundt pan.

Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.

Cool cake thoroughly in the pan for at least 1 ½ hours before inverting onto a plate. Sprinkle powdered sugar on top if desired.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13-inch baking pan.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Add cocoa powder and mix until well combined.

Combine cake flour, baking soda, and salt in a separate bowl; add flour mixture to butter mixture and mix until just combined. Stir in cherry pie filling. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted near the middle comes out clean, 30 to 35 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.

In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.

In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.

For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Preheat the oven to 350 degrees F (175 degrees C).

Stir together cake mix, butter, and eggs in a large bowl until smooth and well blended. Mix in chocolate chips until incorporated. Drop by spoonfuls onto ungreased baking sheets.

Bake in the preheated oven until edges are set, 8 to 10 minutes. Cool cookies on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.

In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.

Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.

In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.

Add oil, milk, vanilla, coffee, and eggs; beat well. Batter will be thin. Pour into two 9 inch greased and floured round pans.

Bake at 325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done. Cool layers on wire racks.

Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.

Sift together flour, cocoa powder, and salt in a medium bowl; set aside.

Stir together sugar and eggs in a large bowl until smooth. Add flour mixture; stir just until combined. Pour in melted butter and vanilla; stir until well combined. Pour into the prepared pie plate.

Bake on the lower rack of the preheated oven until the center has slightly set, about 35 minutes. Allow cake to cool for 1 hour in the pie plate. Serve warm or refrigerate overnight and serve cold.

Preheat oven to 350 degrees F (175 degrees C).

Sift together the flour, baking soda and salt. Set aside.

In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.

Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.

Bake in a greased 9 X 13 inch pan for 35 minutes.

Let cool 10 minutes before icing.

To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

Preheat the oven to 275°F. Grease inside of a 2-quart Bundt pan with a thin layer of butter. Sprinkle cocoa over the butter and tap out the excess. Set aside.

Simply Recipes / Elise Bauer

Place a metal bowl over a saucepan filled with an inch or two of water, making sure that the water is not touching the bottom of the metal bowl. Place the chocolate, butter, coffee, bourbon, and salt in the metal bowl. Heat the saucepan to a low simmer. (You are creating a double boiler to gently melt the chocolate mixture.)

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Stir occasionally as the chocolate melts. Once the mixture is melted and smooth, remove the bowl from heat and let sit to cool for 15 minutes (you can chill it in the refrigerator if you want to speed up this process.)

In a medium bowl, vigorously whisk together the flour and baking soda.

Simply Recipes / Elise Bauer

In a large mixing bowl, beat the eggs, sugar, and vanilla together until light and foamy (you can use a hand mixer for this or a stand mixer).

Simply Recipes / Elise Bauer

Once the chocolate mixture has cooled sufficiently, slowly whisk it into the egg-sugar mixture. Then, stir in the flour mixture, a third at a time. Whisk until smooth. (The batter will be rather liquidy. Don't worry about it.)

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour batter into the prepared Bundt pan. Place on the middle rack of the preheated oven. Bake for 1 hour 15 minutes, until a tester inserted into the center comes out clean.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Cool in the pan on a wire rack for 15 minutes, then gently remove from the pan and cool on a rack until completely cooled to room temperature.

Simply Recipes / Elise Bauer

Transfer cake to a serving platter. Sprinkle with powdered sugar, if using. Slice with a serrated bread knife to serve. Serve with whipped cream or ice cream.

Line the bottom of a 9x13-inch baking dish with a single layer of graham crackers.

Combine milk and vanilla pudding in a large bowl; whisk briskly for 2 minutes. Fold in whipped topping until combined.

Spread 1/2 of the pudding mixture over graham crackers in the pan. Top with a single layer of graham crackers. Cover with remaining pudding mixture, then top with another layer of graham crackers.

Cook the uncovered container of prepared frosting in the microwave on half power for 1 minute. Pour over the top of cake; spread evenly to the edges. Refrigerate cake for at least 12 hours before serving.

Lightly grease an 8x8-inch high-walled (at least 1 1/2 inches tall) cake pan or baking dish.

In a large mixing bowl, make the first layer. Whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Using a wooden spoon or spatula, mix in the oil, milk, and vanilla extract until just combined. Transfer the batter to the prepared baking dish.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a small bowl, combine the brown sugar, granulated sugar, cocoa powder, and salt for the second layer. Use a fork to mix until combined and free of clumps. Sprinkle the mixture evenly over the cake batter. Sprinkle with mini chocolate chips, if using. Pour the hot coffee evenly all over the top. Do not stir.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the cake until it starts to pull away from the sides of the baking dish, 30 to 35 minutes. The top will have a crackly appearance. Remove the cake from the oven and allow it to cool slightly and set for 15 to 20 minutes before serving.

Scoop each serving with a large spoon, flipping it as you transfer it into a bowl or on a plate. This will allow for the pudding layer to be on top. Serve the cake on its own or dish it up with a scoop of ice cream or whipped cream.

Store leftover cake covered or in an airtight container in the fridge for up to 5 days. Reheat the cake in the oven at 350°F or heat each serving for 20 seconds in the microwave before serving, or serve chilled.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Grease a 9-inch round cake pan with butter. Dust the pan lightly with flour, then tap out any excess.

Simply Recipes / Mark Beahm

In a medium bowl, add the flour and baking soda. Whisk until combined.

Simply Recipes / Mark Beahm

In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, vanilla extract, and salt on medium-high speed until pale and fluffy, about 2 minutes.

Simply Recipes / Mark Beahm

Add the egg and beat until fully combined. Scrape down the bottom and sides of the bowl with a rubber spatula.

Simply Recipes / Mark Beahm

Beat in the flour mixture on low speed, or gently fold it in with a rubber spatula, just until combined and no streaks of flour remain.

Simply Recipes / Mark Beahm

Stir in the chocolate chips with a rubber spatula until evenly distributed.

Simply Recipes / Mark Beahm

Press the dough into the prepared cake pan and use a rubber spatula or an offset spatula to smooth out the dough into an even layer. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Simply Recipes / Mark Beahm

Let the cake cool completely in the pan on a wire rack.

Simply Recipes / Mark Beahm

Place chocolate chips in a medium microwave-safe bowl and microwave in 30-second bursts until melted and smooth, stirring with a rubber spatula or spoon after each burst.

Set aside to cool.

To make the frosting: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes.

Simply Recipes / Mark Beahm

Add the powdered sugar and vanilla extract and continue beating on medium speed until combined and smooth, about 2 minutes.

Simply Recipes / Mark Beahm

Pour in the melted and cooled chocolate and beat on medium speed until uniform in color and silky. Pause and scrape the bottom and sides of the bowl with a rubber spatula as needed.

Simply Recipes / Mark Beahm

Use a butter knife to loosen the cake from the sides of the pan and carefully transfer the cake to a serving dish, or you can serve it directly from the pan instead.

Fill a piping bag fitted with a large star tip with the chocolate frosting. Pipe rosettes of frosting along the edge of the chocolate chip cookie cake. Decorate with sprinkles.

Simply Recipes / Mark Beahm

For neater slices after decorating, let the cookie cake sit a bit before you cut it.

The finished chocolate chip cookie cake will keep for up to 3 days, covered, at room temperature.

Simply Recipes / Mark Beahm

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Cake: Mix the flour, sugar, cocoa, 1 teaspoon baking soda, and ¾ teaspoon salt. Stir until well combined. Cut the shortening into the flour mixture (I just used my fingers) until very fine crumbs form. It should look like a cake mix. Add the unsalted butter and milk; mix until a thick dough forms.

Caramel: Melt the salted butter over medium low heat. Add the brown sugar, corn syrup, and 1 teaspoon salt; bring to a very low boil, stirring constantly. Let it cook over very low, gentle heat, so that the mixture is just barely bubbling if at all. If you heat it too much, it won’t stay soft in the bars, so just heat it enough to thicken it slightly. After about 10 minutes, remove from the heat and stir in ½ teaspoon baking soda. The caramel will foam and bubble – stir or whisk until it’s thick and creamy and mostly smooth.

Layer and Bake: Preheat the oven to 350. Spread half of the batter on the bottom of your baking dish. Cover with the chocolate chips and a layer of caramel (I recommend using about 2/3 of the batch that you just made and reserving the rest for something else). Spoon the rest of the dough over the caramel layer and spread until the pan is evenly covered. Bake for 25-30 minutes, depending on your pan size and how gooey you want it (see notes).

Remove from the oven and let stand for a few minutes before serving. Store at room temperature to keep it soft; it will firm up a little bit as you let it rest.

Preheat a cake pop maker and brush with oil according to the manufacturer's instructions.

Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl. Beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat in coffee until evenly incorporated.

Spoon about 1 tablespoon batter into each reservoir of the prepared cake pop maker to fill.

Bake until a toothpick inserted into centers comes out clean, about 4 minutes. Remove cake pops. Cool completely.