Ombre Chocolate Cake Is Absolutely Delicious

This ombre chocolate cake recipe is absolutely delicious & surprisingly easy to make! It’s tender cake layers & decadent frosting are packed with chocolate!

What gives this chocolate cake its incredible chocolate flavor is the type of cocoa used in the cake batter and buttercream that making this a show-stopper dessert perfect for any occasion!


Ombre Chocolate Cake Layers:

2 1/4 cups all-purpose flour (290 grams)

3 cups granulated sugar (600 grams)

2 1/2 tsp baking powder (10 grams)

1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)

1 1/2 cups buttermilk, room temperature (345 grams)

2 Tbsp vegetable oil (28 grams)

1 tsp salt (6 grams)

2 tsp instant coffee (4 grams) – optional

1 cup unsalted butter, room temperature (226 grams) – 2 sticks

2 tsp. vanilla extract (8 grams)

Chocolate Buttercream Frosting:

3 cups unsalted butter, room temperature (678 grams)

1 Tbsp vanilla extract or vanilla bean paste (12 grams)

1 tsp salt (6 grams)

10 cups powdered sugar (1250 grams)

1/3 cup heavy cream (or whipping cream) (75 grams)

Ombre Cake Layer Add Ins:

Bowl 1: 2 Tbsp all-purpose flour (16 grams) + 1 1/2 tsp sifted dark cocoa powder (3 grams)

Bowl 2: 2 Tbsp all-purpose flour (16 grams) + 1 Tbsp sifted dark cocoa powder (6 grams)

Bowl 3: 1 Tbsp all-purpose flour (8 grams) + 2 Tbsp sifted dark cocoa powder (12 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams)

Ombre Chocolate Buttercream Add Ins:

Bowl 1: 1 Tbsp sifted dark cocoa powder (6 grams)

Bowl 2: 3 Tbsp sifted dark cocoa powder (18 grams)

Bowl 3: 1/4 cup sifted dark cocoa powder (25 grams) + 1/2 cup melted milk chocolate + 1 Tbsp heavy cream

Bowl 4: 1/3 cup sifted dark cocoa powder (33 grams) + 1/2 cup melted dark chocolate + 2 Tbsp heavy cream


Ombre Chocolate Cake Layers:

Preheat oven to 350°F. Line four 7″ or three 8″ pans with parchment rounds, and grease with non-stick baking spray.

Mix together 2 1/2 cups all purpose flour, 3 cups sugar, 1 1/2 tsp baking powder, 1 tsp salt and 2 tsp of instant coffee (optional) in a stand mixer with a paddle attachment or hand mixer until fully combined.

Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.

Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.

Add in 2 tsp of vanilla extract and 2 Tbsp of vegetable oil, and mix at a low speed until fully incorporated.

Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.

Divide the batter evenly between three or four bowls

Mix the following ingredients into each bowl of batter to create ombre colored chocolate cake batter:

Bowl 1: 3 Tbsp all-purpose flour (24 grams) and 1 1/2 tsp dark cocoa powder (3 grams)

Bowl 2: 2 Tbsp all-purpose flour (16 grams) and 1 Tbsp dark cocoa powder (6 grams)

Bowl 3: 1 Tbsp all-purpose flour (8 grams) and 2 Tbsp dark cocoa powder (12 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams)

Pour each color of flour into one of the prepared cake trays.

Bake for 34-35 minutes or until a toothpick has a little damp crumbs. Let the pan cool for 10 minutes, then use a spoon to brush around the perimeter of the pan to separate the cake from the pan.

Place layers of cake in the freezer for 30 minutes to speed up the cooling process. After the layers have cooled completely, carefully flip the pan and remove the layers.

Use a serrated knife to flatten the top of the layers just before you plan to assemble the gear, or you can wrap and freeze them in advance.

Chocolate Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.

Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Mix in 1 Tbsp of vanilla extract or vanilla bean paste and 1 tsp salt on a low speed.

Slowly add in 10 cups of powdered sugar, 1 cup at a time. Alternate with small splashes of 1/3 cup of cream.

Continue mixing at low speed for several minutes, until desired consistency is achieved.

Divide the dough evenly into three or four bowls (depending on how many layers of cake you’re making). I like to use a digital kitchen scale to weigh my pans and make sure they all have the same amount of flour.

Mix the following ingredients into each bowl of ice cream to create the ombre chocolate butter cream:

Bowl 1: 1 tsp regular unsweetened cocoa powder (6 grams)

Bowl 2: 2 Tbsp dark cocoa powder (12 grams)

Bowl 3: 3 Tbsp dark cocoa powder (18 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams) and 1/4 cup melted dark chocolate (40 grams)

To Assemble This Chocolate Ombre Cake:

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Start with the darkest chocolate cake layer, and frost it with an even layer of the most chocolatey buttercream. Repeat with the remaining cake layers, moving from the most intensely chocolate to the least.

Add a thin coat of frosting around the the cake using the overhanging frosting to fully cover the cake layers.

Smooth with an ice scraper, then cool the cake in the refrigerator (20 minutes) or freezer (10 minutes) until the frosting is hard to touch.

Place the remaining frosting in large piping bags fit with a Wilton 1M frosting tip, and pipe buttercream roses around the cake.

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Simple Oreo Brookie Ice Cream Cake Recipe

Yield: 12-14 SERVINGS

Prep time: 1 HR 30 MIN

Cook time: 20 MIN

Total time: 5 HR

This Oreo Brookie Ice Cream Cake is made with layers of fudgy brownie, chocolate chip cookie ice cream, chocolate ganache and Oreo ice cream. I mean, how can you go wrong with brownie, Oreos, chocolate chip cookies and ice cream? It’s so awesome I’m in love!



18.4 oz brownie mix, plus ingredients on the box


12 oz (339g) cream cheese, room temperature

¼ cup (56g) sugar

½ cup (72g) brown sugar

3 tbsp (45ml) milk

1 tbsp vanilla extract

1½ cups (420ml) heavy whipping cream, cold

¾ cup (100g) chocolate chip cookie crumbs

6 chocolate chip cookies, chopped

¼ cup (45g) mini chocolate chips

¾ cup (86g) powdered sugar

¾ cup (90) Oreo crumbs

6 Oreos, chopped


9 oz (254g) semi-sweet chocolate chips (divide into 6 oz and 3 oz)

¾ cup (180ml) heavy whipping cream (divided ¼ cup and ½ cup)


½ cup (120ml) heavy whipping cream, cold

2 tbsp (15g) powdered sugar

2 tbsp (14g) natural unsweetened cocoa powder

Brownies, to decorate

Oreos, to decorate

Chocolate Chip Cookies, to decorate



1. Grease an 8-inch cake pan (preferably springform pan) and line the bottom with parchment paper to allow for easy removal.

2. Make brownie batter according to instructions on the back of the box and bake in the 8-inch pan.

3. When the brownie is done baking, allow it to cool completely.


When the brownie is cool, make the ice cream. In a large mixer bowl, combine the cream cheese, sugar and brown sugar and mix until smooth.

Add the milk and vanilla extract and mix until smooth. Set aside.

In another mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.

Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.

Divide the ice cream mixture evenly between two bowls.

To one bowl, add the cookie crumbs, chopped cookies and mini chocolate chips. Fold to combine. Set aside.

To the other bowl, add the oreo crumbs and chopped Oreos. Fold to combine. Set aside.


Make the chocolate ganache. Add 3 oz of the chocolate chips to a small bowl. Heat ¼ cup of the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.

If you are using a cake pan to build the cake, line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan (If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. If you are using a cake collar, wrap it around the brownie and secure it in place).

Add the cookie ice cream to the top of the brownie and spread it into an even layer.

Add the chocolate ganache and spread it into an even layer.

Add the oreo ice cream to the top of the ganache and spread it into an even layer.

Freeze the cake for 6-8 hours or overnight. Once frozen, remove from the springform pan and remove parchment paper from the sides. If you used a cake collar, remove it.


Make the chocolate ganache. Add 6 oz of the chocolate chips to a small bowl.

Heat ½ cup of the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.

To make the chocolate whipped cream, add the heavy whipping cream, powdered sugar and cocoa powder to a large mixer bowl. Whip on high speed until stiff peaks form.

Drizzle the ganache around the edge of the cake using a squeeze bottle or a spoon.

Fill in the top of the cake and smooth with an offset spatula.

Pipe a small dome of whipped cream into the center of the cake. Decorated the top of the cake with additional brownies, Oreos and chocolate chip cookies.

Place cake in the freezer until ready to serve. The cake is best stored covered for 4-6 days.

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Amazing Spiced Chocolate Eggnog Cake Recipe

Yield: 12 SERVINGS

Prep time: 45 MIN

Cook time: 35 MIN

Total time: 1 HR 20 MIN

The richest, most non-traditional way to serve eggnog! This Spiced Chocolate Eggnog Cake is infused with the holiday drink and then covered in the creamiest eggnog buttercream you’ll ever eat.



1½ cups all-purpose flour

1½ cups sugar

¾ cup cocoa powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon nutmeg

⅛ teaspoon cardamom

2 large eggs room temperature

1 cup eggnog

½ cup vegetable oil

½ cup boiling water

2 teaspoons vanilla extract


1 cup granulated sugar

1/4 cup all-purpose flour

1 cup eggnog

1/4 teaspoon nutmeg

1 cup (2 sticks) unsalted butter softened

1 tablespoon dark rum or rum extract

1 teaspoon vanilla extract


1 cup heavy whipping cream

8 ounces semi-sweet chocolate chips

Chocolate sprinkles for garnish



Preheat the oven to 350°F (177°C). Line three 6-inch cake pans with parchment papers, then coat with baking spray. Set aside.

In a large bowl, combine all dry ingredients and whisk until blended. With a spoon, create a well in the middle.

Add eggs, eggnog, vegetable oil, and vanilla and stir until combined. Scrape down the sides of the bowl and add the boiling water. Whisk until well combined.

Divide batter evenly between the three cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean, with only a few crumbs.

Allow cakes to cool in pans for 5 minutes, then remove to a cooling rack to cool completely.


In a medium saucepan, whisk together sugar, flour, and nutmeg until well blended. Place the saucepan on the stove over medium heat and, while whisking, add in eggnog. Whisk until no lumps remain.

Continue to whisk until the mixture comes to a low boil and thickens enough to coat the back of a spoon. Remove from heat and cool for 45 minutes-1 hour.

In a stand mixer fitted with a whisk attachment, or with a hand mixer, beat butter for 3-5 minutes until pale and creamy. Pour in cooled eggnog mixture ¼ cup at a time, mixing well between additions, until light and creamy. (Don’t stress if it looks a bit curdled – just give it a few more minutes and it will come together.)

When it’s almost ready, add rum and vanilla and whip until incorporated. Reserve ¾ cup buttercream in a pastry bag.


Using a sharp serrated knife, carefully slice any domed tops off of each cooled cake layer, then slice each layer in half horizontally. Place a layer on a cake board or plate and, using an offset spatula, fill and spread ¼ -⅓ cup buttercream to cover the layer. Repeat with the remaining layers, then chill for 30 minutes in the fridge.

Use the remaining buttercream to cover the top and outside of the cake. Garnish the bottom half with chocolate sprinkles, then store the cake in the fridge until ready to serve.


In a small saucepan, bring heavy cream to a bare simmer over medium heat. Place chocolate chips in a bowl, then pour hot cream over. Allow to sit 4-5 minutes, then whisk from the middle outward until chips are melted and blended, and ganache is dark brown and shiny.

Allow to cool for 15 minutes, then remove the cake from the fridge. Pour the desired amount of ganache on top of the cake and, using an offset spatula, spread it to the edges and allow it to drip down the sides.

Top cake off with dollops of reserved buttercream and additional chocolate sprinkles. Enjoy!

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Red Velvet Brownies For Your Love

Delicious Red Velvet Brownies with a Vanilla Cheesecake Swirl! This is seriously the perfect brownie recipe! Perfectly moist and chewy with the bright red color.



150g unsalted butter

275g caster sugar

2 tsp vanilla extract

1 tsp red food coloring

4 medium eggs

30g cocoa powder

125g plain flour

1 tsp white wine vinegar


250g full-fat cream cheese

75g caster sugar

1 tsp vanilla extract

1 egg yolk




Preheat your oven to 350°F (180°C). Line a 9×9″ square tin with parchment paper and set aside.

In a medium bowl, beat together your butter and sugar until combined!

Add in the vanilla and red food coloring (it easier to mix these two together to make a thinner paste), and then mix into the butter and sugar mixture!

Add in the eggs one at a time, beating each time. Add in the cocoa powder, and flour, and beat until combine.

Finally, add in the white wine vinegar and mix this mixture as little as possible.



In a separate bowl, add your cream cheese, sugar and vanilla and beat on medium until smooth. Add in the egg yolk and mix again!

Pour 90% of your Brownie Mixture into the prepared pan – dollop over the cream cheese mix, and then dollop over the last little bit of the brownie mix.

Swirl the mixture together using a skewer or a fork – and then bake in the oven for 28-35 minutes.

Leave to cool in the tin for 20-30 minutes, and then cool fully on a wire rack! These will last in the fridge or at room temp on a cooler day, for 3-4 days.


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10 Holiday Gifts for Cats

Like human friends, cats like being given gifts on holidays. And if you give their owner a gift for their meow meow, they will be very happy. Gifts for cats are diverse, from toys to food…Giving gifts to cats is never redundant because cats will certainly not be able to bear when their toy box is empty. What’s more, food or litter and some other resources are quite necessary all the time.

Here are 10 gifts you can consider to give cats and their owners during the holidays

1.Holiday Toys

When it comes to festivals, giving special holiday toys is best. If a cat’s normal toys aren’t impressive, then it’s time to consider holiday gifts. For example, for Christmas you can buy a red and blue cotton stick or on Halloween, you can buy a bat shaped stuffed bear. These gifts are sure to be very interesting and can also mark the occasion that you gave your cats a gift.

2.Muffin Cushion

The cushions made of the softest faux fur with lovely colors and shapes are definitely the best gift for a cat. The softness as well as the warmth and comfort of these fur cushions will delight cats. These cushions can be used to let your cat take a nap or play on it. For each cat’s owner, surely the house will be indispensable to this item.

3. Cute dish

Do you agree with me that these cat food bowls are really pretty and we can’t deny them? So make the meal more adorable with cute shaped bowls and cups. You should choose cat food bowls that are made of insulation material and have a large and shallow enough to avoid making it difficult for cats to eat.


Cats generally do not like dressing up and often try to take them off after being dressed. But the beautiful clothes and the special holiday outfits are really cool. You can also give these clothes to cats and put them on, then we can have some photos with lovely cats in holiday clothes.

5. Bonito flakes

One of cats’ favorite foods that they will never refuse is bonito flakes. Using bonito flakes will make your cat finish the meal. Besides that, giving Bonito flakes full of taurine, which doesn’t contain many calories, will be a great gift for both cats and its owners.

6.Purrfect Post

Believe me, all cats will love this gift. Cats are animals that love to climb and run. A post will be an ideal location for them. Depending on the size of the home of the cat’s owner, you can choose the post to match. Even when the cats are young, it is helpful to give a post because they can be used in adulthood.
The best post should be covered with a high quality sisal cloth so that the cat can sharpen their nails. There are also many scratching posts on the market with a bed or a nest so the cat can sleep on it.

7. Sand or Newspaper Litter

Cat and newspaper litter are never enough for cats. The cat’s owner certainly needs them for frequent replacing. Sand is probably quite familiar, so you can also refer to the litter made by old newspapers. This is a soft, gentle and eco-friendly litter for cats.

8. A matching collar and bracelet

A kitten necklace and the same style bracelet for its owner will be a unique gift. They show the connection between the pet and the owner. On the market there are many different sets of bracelets and necklaces with many different special designs. When choosing a necklace, you should choose the necklace that is made of cotton that can be stretched out as the cat can grow over time. The necklace with a name tag is also very popular.

9. Meow box

In recent years, cat gift boxes have become popular. In such cat gift boxes there will be a lot of items inside. It could be a combination of small multi-flavored food bags and cat grass seed bags, it could be a variety of toys. Such gift boxes will help you not to think too much and still have a variety of gifts. You can also choose your own items of your choice if you contact the supplier.

10. Cat grass

Cat grass is one of the types of food that is very helpful and very good for cats. They help stimulate the digestive system and cats also love to gnaw them. It is also thought that the chlorophyll found in grass can be used as a mild pain reliever and to help keep cats breath fresh. This is an essential gift you can consider. In addition, cat grass seeds can also be stored if not used up.

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Wonderful Cake Decorating With Sprinkles

Wonderful Cake Decorating With Sprinkles

I think dressing up cakes with sprinkles is one of the easiest ways to add intrigue. And you can find a sprinkle blend to match any color scheme you could dream of. How do you add them without indenting the buttercream? And How do you get them to stick to the frosting? This my post will share all the little things I do to get the look pictured above.

What kinds of sprinkles work with these techniques?

The great thing about these techniques is that any sprinkles will work! Remember that the smaller the sprinkle you use, the more cumbersome it is to add them if you put them in turn.While it’s not impossible to work with teeny tiny sprinkles, it’s just much easier to place the sprinkles when they’re jimmy-size or bigger.

How Many Sprinkles Do I Need?

Sprinkles typically come in a few different jar sizes: 2oz (sample size), 4oz, 8oz, and beyond. With my triple layer 6-inch cake that is about 5 inches tall, you’ll need a 4oz bottle of sprinkles. In reality, you’ll only use about 2-3oz of sprinkles, but in my opinion, it’s always best to have more than enough than to have just barely enough.
That sprinkles keep for a long time, so you can always use the extra in future cake and cupcake projects.

When to Add Sprinkles to Your Cake

I always add sprinkles right after I add the final layer of frosting to my cake, while the frosting is still wet to the touch. Beneath that final frosting layer is a crumb coated cake that’s been chilled, which gives the entire cake a sturdy foundation and makes the final layer of frosting semi-set (because of the cold sublayers), yet still fresh enough for sprinkles to adhere easily.

And Here’s how:

Step 1: Prepare Your Cake & Workspace

Once your cake has been frosted with the final layer of buttercream, you’re ready to prepare your workspace and start adding sprinkles. I recommend placing a large sheetban underneath your cake, which should still be on its turntable.To make cleanup super easy and ensure that you don’t waste a ton of sprinkles in the process.

Step 2: Add the Concentrated Sprinkles

To add a concentrated amount of sprinkles around the bottom of the cake, pour some sprinkles into the palm of my hand, then gently press them by the palmful onto the side of the cake.
Continue this process around the entire base of the cake until you’re happy with the way it looks.

Step 3: Add the Individual Sprinkles

Once I’ve got the base of the cake covered with a more concentrated sprinkle placement, it’s time to add individual sprinkles in what I like to call a “floating” pattern. I don’t really know what else to call it, but the only way to get the look is to add each sprinkle one-by-one. To get started, I press a sprinkle onto the pad of my pointer finger, then quickly (and gently) press that sprinkle to the side of the cake.

In my opinion, pressing the sprinkles on with the pad of your finger is the best way to prevent indents, since your fingernails won’t get in the way. Adding sprinkles with tweezers, your fingertip, or by pinching the sprinkle between two fingers is totally possible, but you have to be way more careful in regards to the sharp points of the tweezers or your nails indenting the cake finish.

You will drop a lot of sprinkles along the way whichever method you choose, but as a tip for getting the sprinkles to stick to your finger easier, it’s helpful to keep a damp paper towel handy. This way you can press your finger onto the paper towel before placing it onto a sprinkle – that little bit of moisture helps keep it stuck on for longer.

I like to place the individual sprinkles about an inch or so apart, always ensuring that no two colors or shapes are placed right next to one another. This process in total can take upwards of 15 minutes, so throw on some music and settle in for a tedious sprinkle sesh. Taking your time will be worth it in the end!

Step 4: Continue Decorating

I move on to decorating the top of the cake once I’ve got the sides sprinkled just the way I want them. For this cake, I fitted a piping bag with Wilton Tip 4B and filled it with some buttercream frosting. Then, I piped a series of swirls around the top edge. To finish the look, I added more sprinkles onto each of the fuchsia swirls. It’s important to do this immediately after swirling, while the buttercream is still fresh. If the buttercream has set, the sprinkles will just bounce off.

When you’re happy with your beautiful smooth and sprinkled buttercream cake, step back and marvel at your masterpiece! You did it!

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The Most Delicious Chocolate Cupcake Recipe

Chocolate cupcakes are the ultimate party food. Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite!



1 tsp baking soda

1/2 tsp salt

1 large egg

1 cup (130g) all purpose flour

1 cup (207g) sugar

1/2 cup (120ml) buttermilk

1/2 cup (120ml) vegetable oil

3/4 tsp vanilla

6 tbsp (43g) unsweetened cocoa powder*

1/2 cup (120ml) hot water*



5 cups (575g) powdered sugar

12 oz semi sweet chocolate chips, melted

3 tbsp (22g) Hershey’s dark cocoa powder

1/4 cups (280g) unsalted butter, room temperature

Pinch of salt

4–5 tbsp (60-75ml) heavy whipping cream



1. Preheat oven to 300 ° F (148 ° C) and prepare a small lined baking pan.

2. Put the dry ingredients in a large bowl and beat well. Set aside.

3. Mix eggs, buttermilk, vegetable oil, and vanilla in another medium-sized bowl.

4. Add wet ingredients to dry ingredients and mix until well combined.

5. Add water to the flour and mix until well combined. The dough will be thin.

6. Fill the cupcake pads about in half and bake for 18-23 minutes, or until a toothpick draws some damp crumbs.

7. Remove the pies from the oven and let cool for 2 minutes, then take out the shelf to cool to complete cooling.

8. To make whipped cream, beat butter in a large mixing bowl and mix until smooth.

9. Add the melted chocolate and mix until well combined.

10. Add cocoa powder and mix until well combined.

11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.

12. Add the remaining powdered sugar and salt and mix until smooth.

13. Add remaining thick cream if necessary to obtain the correct consistency of coating.

14. Pipe the frosting onto the cupcakes

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Simple Classic Chocolate Cake Recipe

Chocolate Cake Recipe – A one bowl chocolate cake recipe that is quick, easy, and delicious!

If this recipe has become your favorite over the years, nobody will blame you, and you can always find it here!


1 3/4 cups (250g/9oz) all-purpose flour

2 cups (400g/14oz) sugar

1/2 cup (2oz/75g) unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup (240ml/8floz) buttermilk*

1/2 cup (120g/4oz) vegetable oil, or any flavorless oil

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240ml/8floz) freshly brewed hot coffee

Chocolate Fudge Frosting Recipe

1 cup (240g/8oz) butter, at room temperature

6 cups (1lb 8oz/675g ) powdered sugar, SIFTED

1 1/3 cup (120g/4oz) cocoa

1 tablespoon vanilla extract

2/3 cup (51/2floz/165ml) whole milk



Making The Cake:

Preheat the oven to 350°F (180°C). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 times, I just wanted 3 layers in mine.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.

In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee

Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.

Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.

Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Making the Fudge Frosting:

In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger.

Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.

Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.

If the frosting is too thick, slowly add more milk or half & half, one tablespoon at a time, until it reaches the desired consistency.

You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze it for up to 3 months. Allow frosting to come to room temperature before using.


To Decorate:

Place 1 layer, flat side up, on a flat plate or cake pedestal.

Create a crumb layer: With a knife or offset spatula, spread the top with frosting. Place the second layer on the top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)

Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.

To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.

Finish your cake off with your homemade sprinkles.

Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.

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Take Care of Puppy’s Teeth

One of the most important problems when owning a puppy is their teeth and teething. Teething process is not an easy time for puppies and it will affect their health after that. To keep your puppy’s teeth clean and healthy, you should notice some issues and take care of them well. And here’s some things you can read to know how to take care of puppy’s teeth.

About teeth and teething

When puppies are born, they haven’t had teeth yet. Normally, they will have milk teeth (baby teeth) when they are 2-4 weeks old. From 4 months old, puppy’s baby teeth will disappear and 42 adult teeth will replace these rooms. This process is called teething and it is quite uncomfortable when this time comes. Because the gums in this time will be painful and itchy, and your dogs will chew and bite anything they see to relieve this feeling. Even, some puppies are not taken care of well in this time and their teeth can grow normally, leave some diseases, make puppy stress and lose weight.

Some puppy’s teeth diseases

Puppy’s teeth still face many diseases like humans. There are some common dental issues we can mention: toothache, caries, crumbling teeth….Puppies with this problem often show few signs and maybe the owner doesn’t know. Therefore, keeping puppy’s teeth healthy from the beginning is the best solution. Moreover, checking teeth of puppies regularly can help us to detect the problems of them sooner.

To protect good teeth for your puppies, there are some tips for you:

Brush teeth

Helping puppies to get acquainted with brushing teeth habits from an early age will be easier than when they are older. You can ask your little dog to open wide and say “ah”. The next step is using a toothbrush to clean its teeth or gums. You can do it at least once a day after it’s meals at the end of day. You should use a very soft-bristled brush and special dog toothpaste for your puppy. If you use a hard-bristled brush and human’s toothpastes containing fluoride and xylitol, they will be harmful for the little dog.

Puppy chewing

Chewing is the normal habit of puppies and especially when they are in teething time. As we mention above, chewing helps them relieve the pain and uncomfortable feeling when teeth grow. But the dark side is that this habit will damage milk teeth or the new adult teeth of them. Because dog will be easier to chew everything he can get his teeth on, sharp and solid objects may be dangerous for dog to chew. This is the reason why we should provide him with toys that are safe for his chompers. There are many soft teething toys and toys that are firm but also have some flexibility on the market you can buy for your puppy. Appropriate chew toys also help to boost puppy teething and the ability of puppy using their teeth.

Puppy Bitting

Beside chewing objects, puppies also like bitting, grasping and carrying everything. And many dangerous things in home and outside space can hurt little dog too. When a puppy bites something you don’t want, you can yield to warn him that it is not allowed. After that, call him and give him another thing to bite or chew, like his food or toys.

Healthy Food for Teeth

What food puppy eats also affects their teeth. The best choice for a little dog is dry food and mineral water. But they are still young and you can consider mixing dry food with soft food to get him acquainted with first. It will limit the leftover in their teeth and stuck food on puppy’s gum. It also help the brush process after that becomes easier.

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Eat To Be Beautiful From The Inside. Which Foods Help You To Be Beautiful Every Day?

Most women always want to be beautiful. Using cosmetics is also a way to help them look better immediately. But most importantly, you have to be beautiful from the inside. Some of the foods that help improve your beauty are listed below

Weak Or Thinning Hair

What to eat: Whole grains:

Whole grains such as brown rice and oats are rich in essential B vitamins including biotin (B7), which can help alleviate hair loss and brittle hair. They are also a good source of silica, which can help reduce hair breakage, and zinc; an important hair nutrient which, in its deficiency, can lead to hair loss. Try to eat a variety of whole grains (opting for those that are as close to their natural state as possible) for healthy, strong and shiny hair.

Dark Under-Eye Circles

What to eat: Spinach

There are many causes of dark circles under the eyes, including heredity, tiredness and anaemia; however, one of the reasons for dark circles can be poor circulation. To address this cause and alleviate under-eye shadows, try to up your intake of vitamins K and C, which help to boost circulation and strengthen capillary walls. Dark, leafy greens such as spinach are good sources of these nutrients.

Dry Skin

What to eat: Nuts and seeds

Nuts and seeds are a great source of vitamin E, which can help the skin to retain its natural moisture levels and stay soft and hydrated. Opt for flaxseeds or walnuts for maximum skin benefits, as these are also rich in skin-saving omega-3 fatty acids, which can help to keep dry skin at bay.

Stained Teeth

What to eat: Crunchy fruit and vegetables

The most important steps for getting perfect white teeth are maintaining good oral health standards (brushing, flossing and regularly visiting the dentist) and cutting down on cigarettes and teeth-staining foods and drinks. However, following meals with crunchy fruits and vegetables such as apples, celery and carrots can also help to whiten teeth. The abrasiveness of these crunchy foods can help to give your teeth a post-meal clean, removing bacteria and lifting stains from your teeth.

Chapped Lips

What to eat: Yogurt and oatmeal smoothie

Cracked, flaky lips can affect us all from time to time, but if you find yourself suffering regularly from chapped lips it could be a sign of a B vitamin deficiency. The B vitamin complex help to nourish the skin and keep it healthy, so try increasing your intake of foods rich in B vitamins – such as yogurt and oats – to help keep chapped lips hydrated. Oats and yogurt are also good sources of zinc, which can help sore, cracked lips to heal more quickly.

Under-Eye Bags

What to eat: Avocado

If you’re suffering from a puffy face or under-eye bags, it could be that you’re experiencing fluid retention. Luckily, this can be overcome through your diet by redressing your balance of sodium and potassium. Try cutting back on salt and increasing your intake of potassium-rich foods such as avocado. Avocado is also rich in healthy fatty acids which will help to keep the skin soft and supple and reduce inflammation.


What to eat: Oily fish

To help keep skin supple and wrinkle-free, make sure you are getting a sufficient amount of omega-3 fatty acids. Omega-3 fatty acids help to keep skin nourished from within, preventing dehydration and dryness, and boost the skin’s collagen production, helping to prevent the formation of fine lines and wrinkles. If you are not a fan of oily fish, other good sources of omega-3 include flaxseeds and walnuts.


What to eat: Garlic

Garlic is not only a great heart-healthy superfood, it is also good for helping to keep skin clear and acne-free. With its natural antibiotic, blood cleansing, immune boosting and antibacterial properties, garlic can help to fight against the bacteria responsible for acne, while its anti-inflammatory properties can reduce the swelling and inflammation.

Pale Complexion

What to eat: Shellfish

If you are suffering from pale, sallow skin, it could be that you are suffering from anaemia, which is caused by deficiencies in iron or vitamin B12. To alleviate this, try upping your intake of these nutrients by eating more seafood – in particular oysters – which contain high levels of both.

Weak, Brittle Nails

What to eat: Egg yolk

Research has suggested that upping your intake of biotin (vitamin B7) can help to improve the firmness and strength of nails and reduce brittleness, while studies have also suggested that deficiencies in iron and zinc can lead to nail abnormalities. To strengthen your nails, try consuming more egg yolk-rich foods such as omelettes and pancakes, which are rich in these essential nutrients. Eggs are also a great source of protein, which is essential for healthy nail growth.

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