This cake is best made a day ahead, which makes it a nice option if you’re crunched for time. It’s also pretty straightforward and doesn’t require any obscure ingredients. And it’s dang good.
This is absolutely my go-to brownie recipe. These are chewy, rich, and most importantly very quick to come together. No melting butter or chocolate.
I don’t usually throw around superlatives, but this is hands down the best chocolate cream pie I’ve ever made, and almost the best I’ve ever had.
This delicious concoction combines the best part of chocolate mousse (the chocolate, duh) with the ever-so-satisfying crunch of a crème brûlée. Plus, I got to play with my blow torch!
While everyone else goes nuts for pumpkin spice, for me the first day of fall means it’s seasonally appropriate to bust out the molasses. Because gingerbread is everything.
No, this cake does not contain whisky. And it’s not a double-chocolate malt cake (as my brain thought it was when I first decided to make it). No, it’s a chocolate malt cake with malted vanilla buttercream frosting. And it’s freakin’ delicious.