Dark Chocolate Bundt Cake

Dark Chocolate Caken

I absolutely adore this Dark Chocolate Bundt Cake! It is hands down one of the BEST chocolate cakes I’ve ever had, better than a bakery cake and blows away any box mix. The best part? It takes no more effort to make this cake then it does to whip up a boxed cake mix and it’s made with ingredients that everyone has on hand. All you do is combine the dry ingredients in a bowl, add all of the wet ingredients, mix and bake. How easy is that?

I generally like to make this cake as a bundt but it also works great for layer cakes and cupcakes too! Just be sure to adjust the cooking time as needed depending on the baking vessel you are using. You can frost the cake with traditional canned frostings or try using a delicious Swiss Meringue Buttercream . I also love to drizzle it generously with rich chocolate ganache and top it with a few mini chocolate chips. Feel free to be as creative as you like as it’s the perfect “base cake” for almost anything you can think up. Enjoy!


  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 large egg
  • 1 cup (8 oz) brewed coffee, cold
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp white vinegar
  • Powdered sugar, for dusting


Preheat oven to 350ºF. Grease and flour a bundt pan.

Combine all of the dry ingredients and mix well. Make a well in the dry ingredients and add all of the wet ingredients. Mix until smooth, batter will be very thin. Bake 35-40 min or until a toothpick comes out with just a few moist crumbs.

Cool on a wire rack for about 15 minutes then loosen the cake from the pan and turn out onto the wire rack. Cool completely. Dust generously with powdered sugar.

Love the pan? Click the link below to order!

 Nordic Ware Platinum Collection Heritage Bundt Pan

Chocolate Whoopie Pie Cake


Who doesn’t love a good whoopie pie? Chocolate cake and marshmallow creme together is pretty much perfection. Instead of making individual sized whoopie pies I decided to turn this treat into a decadent, ooey gooey, delicious cake. I started with my favorite dark chocolate cake recipe, added marshmallow creme from the Epicurious Whoopie Pie recipe and then finished it off with some dark chocolate ganache and mini chips. It was every bit as delicious as it looked.

In hindsight, I do wish I chilled the marshmallow creme for a few minutes before adding it to the cake. It was excellent in flavor but fairly soft and runny so when it was added to the cake some of it ran out from between the layers and dripped down the side. I was looking to keep the creme neatly within the two layers but it became a little messier than I had expected. In the future I will chill the creme for about 5-10 minutes in the fridge, just enough to firm it up so it doesn’t run but not cold enough where it becomes solidified. I think doing this will improve the overall presentation. Thankfully, the chocolate ganache helped to hide the marshmallow mess a bit. Regardless, it tasted decadent and delicious and in the end, that’s all the really matters!


For the Dark Chocolate Cake

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup cold brewed coffee
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp white vinegar

For the Marshmallow Creme

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 2 cups marshmallow fluff
  • 1 tsp vanilla extract or vanilla paste *(I used paste because I like seeing the vanilla flecks in the creme)

For the Ganache

  • 2 tbs unsalted butter
  • 2/3 cup heavy cream
  • 8 oz chopped bittersweet or dark chocolate
  • 1 tsp vanilla


Preheat oven to 350 degrees. Grease and flour a bundt pan, set aside.

Combine all of the dry ingredients in the bowl of a stand mixer. Make a well and add all of the wet ingredients, adding the vinegar last. Mix on low until well combined and smooth. The batter will be very thin.

Bake for 35-40 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for about 10 minutes then remove from pan, place on a wire rack, and leave until completely cooled.

Once the cake is cooled, make the marshmallow creme. In a bowl, beat together the butter, sugar, marshmallow, and vanilla with an electric mixer until smooth, about 3 minutes. Set aside.

Slice the cooled cake in half horizontally. Drop large dollops of marshmallow creme all over the bottom layer, smooth gently with an offset spatula. Place the other half of the cake on top than chill in the fridge until the ganache is ready.

To make the ganache, combine the butter and heavy cream in a small saucepan. Cook on low until the butter is melted and small bubbles begin to form around the edges of the pan. Remove from the heat and add the chocolate. Allow the chocolate to sit in the warmed butter and cream for about a minute. Then stir until the ganache is well combined and smooth. Add in the vanilla, stir, and set aside for about 10 minutes.

Remove the cake from the fridge and generously drizzle it with the chocolate ganache, allowing it to drip down the center and sides of the cake. Sprinkle the top with mini chocolate chips. Place the cake back into the fridge so the chocolate can set. Keep chilled until ready to serve.

**Tip** – To slice the cake easily without causing any damage use a long piece of unflavored dental floss. Hold the floss taught and starting from the back of the cake pull the floss through the center of the cake towards you, very gently wiggling it as you bring it forward. Continue to pull the floss until the cake is cut all the way through. 



Dark Chocolate Peanut Butter Cake


Confession. I don’t like peanut butter. At all. However, my husband and kids are peanut butter and chocolate addicts so I decided to to be nice and make them a treat they’d really enjoy. I even enlisted the help of my two little sous chefs to help pull this recipe together because they both love to be in the kitchen and bake. Keeping their hands out of the bowl and off the beaters was definitely a challenge!

This recipe was from one of my most favorite dessert cookbooks, “Sally’s Baking Addiction“. As I mentioned in my cookbook review there really isn’t a bad recipe in this cookbook and this one was no exception. Everyone loved it and it was very simple and quick to pull together.  If you want a great cookbook to add to your collection I highly recommend Sally’s, you can get it right on Amazon.

 Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix


For the cake

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2/3 cup creamy peanut butter
  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp milk

For the frosting

  • 2 3/4 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 tbs unsalted butter, softened to room temperature
  • 6 tbs heavy cream
  • 1 tsp vanilla extract
  • salt (optional)
  • 1/2 cup Reese’s Pieces candy
  • 1/4 cup peanut butter, for drizzling


Adjust the oven rack to the lower third position and preheat to 350 degrees. Generously coat a 9″ springform pan (or a 9X9X2″ cake pan) with non-stick cooking spray.

In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until creamed, about 2-3 minutes. Add the eggs, one at a time and beat until combined. Scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract and beat for 2 minutes. Set aside.

Whisk the flour, baking powder, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions and mix to combine. The batter will be thick. Add the milk and mix until just combined, do not overmix.

Spoon the batter into the prepared cake pan. Bake for 32-35 minutes, making sure to loosely cover the pan with aluminum foil about halfway through to prevent the top from getting too brown. The cake is done when a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

To make the frosting, sift the powdered sugar and cocoa powder together. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy, about 2 minutes. Gradually add in the the sifted sugar/cocoa alternately with the heavy cream and vanilla. Beat on low speed after each addition. Adjust as need, add more powdered sugar if the frosting is too dark for your taste or add a pinch of salt if it’s too sweet.

To finish the cake frost, drizzle with peanut butter, and sprinkle with Reese’s Pieces candy. To make the peanut butter drizzle, melt the peanut butter in a small bowl for 20-30 seconds in the microwave. Cover and store a room temperature for 4 days or in the fridge for up to 6 days.