Quick and Easy Chocolate Cake

Chocolate cake is my love language. I'm not even ashamed. I love chocolate cake. If I love you, chances are I've made you a chocolate cake at some point. (And if I haven't? Well, try harder to be loveable.) (I'm kidding.)

I found this chocolate cake recipe last year and after tweaking it to my personal preferences, I will never make another. It's ridiculously fast to make (I can throw it together more quickly than my oven preheats) and always comes out moist and delicious.


2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or boiling water

Chocolate Ganache Topping

1 cup whipping cream
1 cup chocolate chips
1/2 teaspoon vanilla extract


Preheat oven to 350F. Grease 9x13 baking pan.

In bowl of stand mixer, stir together sugar, flour, cocoa, baking soda, baking powder, and salt.

Add eggs, milk, oil, and vanilla. Mix on medium speed for two minutes.

Mix in coffee (batter will be thin).

Pour into pan and bake in preheated oven for 35-40 minutes until toothpick inserted in centre comes out clean.

Cool at least half an hour before topping. The cake doesn't need to be cold but it shouldn't be hot to the touch.

Chocolate Ganache Topping

Heat whipping cream in saucepan over medium-high heat until steaming. Remove from heat and whisk in chocolate chips and vanilla until smooth. Cool approximately 30 minutes and then pour over cooled cake. Top with berries or sprinkles and then bring it to me.


Blueberry Shortcake

Look, I understand the implications of posting about carbs and whipped cream immediately after posting about being unhappy with my weight but it's berry season and I never claimed to be perfect.

I missed this year's local strawberry crop (sad face) but blueberry shortcake was surprisingly satisfying.  I used this strawberry shortcake recipe but I added the zest of one lemon to the cream scones. The subtle lemon zing worked perfectly with the sweetness of the blueberries. Plus, you know, antioxidants. It's practically health food. #science


Pecan Spice Sour Cream Coffee Cake

This cake is sweet and buttery and dense (in a good way) and is the first cake anyone has ever paid me to bake. My wheels are turning, you guys. How can I turn something I love (baking/cooking) into a money-making endeavour? I'd love to figure that out.

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup full-fat sour cream
1-1/2 cups white sugar
2 eggs (at room temperature)
1 Tbsp vanilla extract

1 cup chopped pecans
1/2 cup brown sugar
1-1/2 tsp cinnamon
1/2 tsp ground nutmeg
2 Tbsp melted butter

1/4 cup icing sugar
1 tsp vanilla
1 Tbsp warm water


Preheat convection oven to 325F. Line 9"x13" pan with aluminum foil and lightly grease. 

Whisk together flour, baking powder, and salt. Set aside.  

Cream butter in electric mixer. Add sour cream and beat until smooth. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Whisk in vanilla by hand, ensuring the sides of the bowl are clean and batter is not lumpy. 

Fold dry ingredients into wet ingredients just until combined. Spoon into prepared pan and smooth the top. 

Mix together the chopped pecans, brown sugar, cinnamon, and nutmeg. Add melted butter and mix until  topping is consistently crumbly.  

Spoon topping over cake and press down lightly. Bake in preheated oven for 40 - 55 minutes (cooking time will vary depending on your oven) until toothpick inserted in the middle comes out clean. 

Remove cake from oven and cool in pan for ten minutes. Lift foil and remove cake from pan. Cool on rack. 

Mix together glaze ingredients and drizzle lightly over cake.  

 *This recipe is the inspiration for this cake.