• 4 ounces white baking chocolate, roughly chopped
• 2/3 cup milk
• 1/2 cup unsalted butter, room temperature
• 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 eggs, room temperature
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 2 cups all-purpose flour*
• 1 teaspoon baking soda
• 1 cup chopped pecans
• White Chocolate Frosting
• 4 ounces white baking chocolate, roughly chopped
• 1 package (8 oz) cream cheese, room temperature
• 1 cup unsalted butter, room temperature
• 4 cups Imperial Sugar Confectioners Powdered Sugar
• 2-4 tablespoons raspberry preserves
• Pecans and fresh raspberries to decorate

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
2. In a small saucepan, add milk and white chocolate and heat over medium flame until chocolate is melted. Set aside to cool for 5-10 minutes.
3. In bowl of a stand mixer, add butter and sugar and beat with paddle attachment beat on low speed until light and fluffy, about 5 minutes.
4. Beat in eggs, one at a time, scraping sides of bowl with a spatula, if needed.
5. Beat in oil and cooled melted chocolate mixture.
6. Alternately add buttermilk with all-purpose flour and baking soda. Beat until just combined.
7. With a spatula, stir in pecans. Expect batter to be thin. Do not add any more flour!!!
8. Divide cake batter between two cake pans.
9. Bake in preheated oven for 28 minutes or until a toothpick inserted in center comes out clean.
10. Remove from oven and cool completely in cake pans before inverting on wire racks.
11. To prepare frosting: Add white chocolate to a heatproof bowl placed on top of a saucepan with simmering water (make sure bowl does not touch water). Stir until chocolate is melted. Remove and let cool completely.
12. In bowl of a stand mixer, add cream cheese and butter and beat with paddle attachment on low speed until light and fluffy.
13. Stir in melted and cooled while chocolate followed by powdered sugar, 1/2 cup at a time, beating well after each addition.
14. Once all sugar is added, increase mixer speed to medium-high and beat for an additional 2 minutes.14
15. Remove 1/3 of frosting and mix with raspberry preserves.
16. Spoon and spread raspberry white chocolate frosting over top of first layer.
17. Top with second cake layer.
18. Refrigerate for 30 minutes.
19. With a small spatula or back of a spoon, frost top and sides of entire cake with remaining white chocolate frosting.
20. Decorate cake with pecans and raspberries.

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs, room temperature
• 1 cup milk, room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup black tea, room temperature

• 1/3 cup butter
• 1/3 cup milk
• 1/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• sprinkles

1. Heat oven to 350 F. Line a 13X9″ baking pan with parchment paper leaving about 1 inch paper hanging on the sides. Set aside
2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
3. Stir in the eggs, milk, vegetable oil and vanilla extract. Beat until just combined.
4. Stir in the black tea. Batter will be thin.
5. Pour into the prepared pan.
6. Bake for about 37 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Remove the pan from the oven and cool completely on a wire rack.

1. In a medium size saucepan, add the milk and butter. Cook over medium flame until the butter has melted.
2. Stir in the cocoa powder. Cook for an additional 1 minute.
3. Remove from the heat and quickly stir in the powdered sugar.
4. Pour the frosting over the cake.
5. Refrigerate for 30 minutes before cutting into pieces.

Read more

• 1 cup butter, room temperature
• 2 1/2 cups white granulated sugar
• 4 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 cup unsweetened baking cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 2 cups milk, room temperature
• 6 oz baking semi-sweet chocolate, chopped
• 3/4 cup heavy cream

1. Heat the oven to 350F. Grease a 15 cup bundt baking pan. Set aside.
2. In a large bowl, add butter and sugar. With the paddle attachment on, cream until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the vanilla extract.
5. In a separate bowl, whisk together the dry ingredients- all-purpose flour, baking cocoa, baking soda, baking powder and salt.
6. Gradually add to creamed mixture alternately with milk, beating well after each addition.
7. Pour the cake batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
8. Cool for 10 minutes before removing from pan to wire rack to cool completely.
9. To make the ganache, add the chocolate and heavy cream to a heatproof bowl. Microwave in 15 seconds intervals, stirring every time it stops until the chocolate is melted and the ganache is smooth and silky.
10. Cool the ganache for 5-10 minutes at room temperature before pouring over the cake.
11. Finish with sprinkles.
12. Slice the cake, once the ganache is set.

Read more

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1/4 cup International Delight French Vanilla Coffee Creamer
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup mini chocolate chips

• 1 1/2 cups semisweet chocolate chips
• 3/4 cup International Delight French Vanilla Coffee Creamer

1. Heat the oven to 350°F. Line a 13 x 9″ baking dish with parchment paper. Set aside.
2. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until pale and fluffy, about 3-5 minutes.
3. Beat in the eggs, one at a time, mixing well after each addition.
4. Beat in vanilla and the 1/4 cup International Delight French Vanilla Coffee Creamer
5. Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
6. Add flour mixture in 2 additions, alternating with the buttermilk.
7. Fold in the mini chocolate chips.
8. Pour the cake batter into the prepared baking pan.
9. Bake for 24 to 25 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from oven to cool completely in pan on a wire rack.

1. In a heatproof bowl add the chocolate chips and 3/4 cup International Delight French Vanilla Coffee Creamer. Microwave in 15 seconds intervals until the chocolate chips begin to melt. Stir until completely melted and smooth.
2. Pour over the cooled coffee cake.
3. Wait until the ganache has set before cutting into pieces.

Read more

• 2 cups of all purpose flour
• 2 cups of granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup black coffee
• 1 cup Finlandia unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract

• 1/2 cup Finlandia unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/3 cup (whole) milk
• 1 pound powdered sugar
• pinch of salt

1. Heat the oven to 350F.
2. Line a 13X9″ baking pan with parchment paper. Set aside.
3. In a mixing bowl add the flour, sugar, baking soda and salt. Whisk to combine.
4. In a medium size saucepan add the coffee, cocoa powder and 1 cup of Finlandia unsalted butter.
5. Cook over low heat until the butter is melted.
6. Pour the coffee chocolate mixture over the dry ingredients into the mixing bowl.
7. With the paddle attachment on, beat on low speed, slowly adding the buttermilk, the 2 eggs and vanilla extract.
8. Stir until all the ingredients are incorporated.
9. Pour the cake batter into the prepared pan and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes clean.
10. Remove from the oven.
11. As soon as the cake is done, make the frosting.
12. In a medium size saucepan add the remaining 1/2 cup Finlandia butter, cocoa powder and milk. Cook over low heat until the butter is melted.
13. Remove from the heat and stir in the powder sugar. Mix well.
14. Pour the warm frosting over the warm cake.
15. Set aside until cooled completely.

Read more

• 2/3 cup butter, softened
• 1 1/3 cups granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 3/4 cup buttermilk
• 1/3 cup International Delight chocolate caramel coffee creamer
• 2 cups all-purpose flour
• 2/3 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt

• 1 1/2 cups semi-sweet chocolate chips
• 1 cup International Delight chocolate caramel coffee creamer

1. Heat the oven to 350F. Line a 13X9″ baking pan with parchment paper. Set aside.
2. In a mixing bowl, with the paddle attachment on, beat on medium-low speed the butter and the granulated sugar about 3 minutes or until fluffy.
3. Beat in eggs, one at a time, until smooth.
4. Stir in 1 1/2 teaspoons vanilla.
5. Gradually beat in the buttermilk and coffee creamer alternately with flour, cocoa powder, baking soda and salt.
6. Stir just until smooth.
7. Spoon the cake batter into the prepared pan and bake in preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and cool completely.

1. In a heatproof bowl, add the chocolate chips and coffee creamer. Microwave in 30 minutes intervals until the chocolate is melted and the ganache is smooth.
2. Pour the ganache over the cake and let set before cutting into pieces.

Read more

• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup International Delight Chocolate Caramel coffee creamer
• 2 cups all-purpose flour
• 2/3 cup unsweetened baking cocoa
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt

• 1 cup unsalted butter, room temperature
• 1 package (8oz) cream cheese, room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons International Delight Chocolate Caramel vanilla creamer

• 3/4 cup semi-sweet chocolate chips
• 3/4 cups unsweetened chocolate chips
• 1 cup heavy cream

1. Heat oven to 350°F.
2. Coat three 9″ round pans with baking spray or butter and flour. Shake off excess. Set aside.
3. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
4. Add in the eggs, one at a time, beating well after each addition.
5. Beat in the buttermilk and vanilla extract until well blended.
6. In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
7. Alternately add some of the flour mixture and a little of the coffee creamer, beating just until all the ingredients are blended in.
8. Divide batter equally between the 3 baking pans.
9. Bake for 23-25 minutes or until toothpick inserted in center comes out clean.
10. Remove the pans from the oven and leave to cool for about 10-15 minutes before inverting on wire racks to cool completely.

1. In a mixing bowl add the butter and cream cheese.
2. With the paddle attachment on, beat on low speed until fluffy, about 3 minutes.
3. Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
4. Once all the sugar is incorporated, beat in the vanilla extract and enough vanilla coffee creamer to reach your desired consistency. I prefer my frosting a little thicker so I only added 2 tablespoons.

1. On a cake stand add the first layer. Spoon half of the frosting on top of it and spread it evenly.
2. Gently lay the second cake layer and spread the remaining frosting.
3. Last but not least finish the cake with the third cake later.
4. To prevent the cake from sliding I use a cake ring but it’s not mandatory. If you do use the ring, make sure it’s tight around the cake.
5. Refrigerate for a couple of hours, or overnight.

1. In a heatproof bowl, add the chocolate chips and cream. Microwave in 30 seconds intervals, stirring each time it stops, until the chocolate is smooth and creamy.
2. Let the ganache thicken before pouring it over the cake.
3. Refrigerate for at least 1 more hour before slicing the cake.

Read more

• 1/4 cup (30 grams) all purpose flour
• 1/4 cup (50 grams) granulated sugar
• 2 tablespoons (12 grams) unsweetened cocoa powder (I used Hershey’s)
• 1/2 teaspoon baking powder
• Pinch of salt
• 3 tablespoons (43 grams) unsalted butter, melted
• 3 tablespoons (45ml) whole milk
• 1 smallish egg, (weighing around 43 grams out of the shell)
• 1/4 teaspoon vanilla extract (or 1/2 teaspoon if using imitation vanilla flavoring)
• 1 oz (28 grams) lightly broken up chocolate of your choice (I use semi sweet or milk chocolate, but anything from chocolate truffles to Nutella are great additions)
• 1 tablespoon (15ml) water
• Berries and Ice Cream (optional for serving)

1. In a 2-cup capacity microwave-safe mug or bowl* (see note), whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
2. Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
3. Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes.
4. Drizzle the tablespoon of water right on top of the batter.
5. Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you’ll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
6. Let it cool for about 5 minutes so you don’t burn your tongue, and the waiting will also help thicken the sauce in the bottom. Top with berries or ice cream if desired, then share with a loved one or enjoy all by yourself…not gonna judge 🙂

• A short mug with a wide mouth works best for this recipe. If not available, a small bowl could be used instead. To know if your mug/or bowl is the right size, pour 2 cups of water in it and this should fill it to the top.
• If trying to avoid the microwave, this cake could be baked in a 400F/200C oven for 10 to 15 minutes.