Desserts

3 Ingredient Thin Mints Recipe

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3 Ingredient Thin Mints Recipe – The easiest “homemade” thin mints you’ll ever make. You won’t be able to taste the difference between these and the originals. 3 ingredients and 15 minutes is all you need!



These cookies definitely fit the bill. A no-bake recipe that comes together in just a few minutes, using only 3 ingredients – oreos, chocolate and peppermint extract.

You might be wondering what to do with the delicious white oreo cream that you won’t be using here. Eating it is the first thing that comes to mind, which would be a great solution. But just in case you’re not into that and don’t like to waste anything like I do, stay tuned for another fabulous 3-ingredient treat tomorrow utilizing the white cream and any leftover oreos.


3 Ingredient Thin Mints Recipe

The easiest “homemade” thin mints you’ll ever make. You won’t be able to taste the difference between these and the originals. 3 ingredients and 15 minutes is all you need!

Total time: 30 minutes
Yields: 40

Ingredients

  • 20 Oreos
  • 1 teaspoon peppermint extract
  • 8 ounces bittersweet chocolate (or white chocolate)

Instructions

  1. Separate oreos and scrape off the white cream. Line a baking sheet with wax or other nonstick paper.
  2. Combine chocolate and peppermint extract in a microwave safe bowl. Heat chocolate until completely melted in 30 second intervals or heat with the help of a double boiler.
  3. Place one oreo half at a time into the chocolate and flip over with the help of a fork. Once completely coated, remove cookie half from chocolate with the fork and tap it on the edge of the bowl a couple of times (to get rid of the excess chocolate). Place on prepared baking sheet and repeat. Place in the fridge and let set for 15 minutes before enjoying.

Notes

  • *Sprinkle thin mints with crushed oreos or chocolate pieces after dipping.
  • Cookies will keep up to 2 weeks in the fridge or up to 8 weeks in an airtight container in the freezer.

3 Ingredient Magic Cookies Recipe

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3 Ingredient Magic Cookies Recipe – Cookies that only require 3 ingredients are definitely Magic Cookies. You won’t believe how ooey gooey they are!


I don’t want to go on and on about how gooey they are, but I have to. I feel like it’s my duty and it would be a great shame if I didn’t. As soon as the cookies came out of the oven, I could tell that they were going to be GOOD. After letting them cool for about 10 minutes on the baking sheet, I transferred them to cooling racks to cool completely. When I returned 20 minutes later to do the official taste test, I almost didn’t believe my own eyes and taste buds after taking a bite. The chocolate chips were still perfectly melty and the center was incredibly chewy. I was over the moon.


3 Ingredient Magic Cookies Recipe

The easiest and tastiest chocolate chip cookies you’ll ever make. Get ready to be wowed.

Total time: 30 minutes
Yields: 24 cookies

Ingredients

  • 3 1/2 cups graham cracker crumbs (about 20-21 graham cracker sheets. A regular box of Honey Maid graham crackers comes with 3 individually wrapped packages of graham crackers with about 8 sheets per package.)
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups semisweet chocolate chips


Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Using a food processor, crush graham cracker sheets into fine crumbs.
  3. In a medium bowl, mix together sweetened condensed milk and chocolate chips. Stir in graham cracker crumbs until fully combined. Using a cookie scoop, drop “cookie dough” onto the prepared sheet. Place in the oven and bake for 8-10 minutes or until cookies are set. Remove from the oven and let cookies cool for 10 minutes before transferring to wire racks to cool completely. Repeat with remaining batter. Enjoy!

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One Recipe for 3 Cookies

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One Recipe for 3 Cookies – I took my go-to cookie dough recipe and perfected it to make 3 of my very favorite cookies: Chewy Chocolate Chunk, White Chocolate Chip Macadamia, and Triple Chocolate Chip Chocolate Cookies!


So technically, our cookie dough recipe can be transformed into 4 different scrumptious cookies. Mind blown. I always knew there was a reason why we all love it so much.

I also want to mention that the base recipe is absolutely lovely and makes the most amazing chocolate chip cookies. But I do always end up tweaking the recipe ingredients a bit just because of the things I’ve learned and tried over the years. The original post can be found HERE. You don’t have to change a thing, but I’m going to be honest and let you know that my updated version of an old classic always gets the most compliments. No matter which recipe you go for, you can’t go wrong though.

Without further ado, let’s jump right in and let me tell you exactly what I did.

One of the most important things to me when it comes to cookies is chewiness. I live for super chewy cookies and am not a big fan of crunchy ones. There’s definitely a time and place for crispy cookies and a tall glass of milk, but 9 out of 10 times I am all about soft, chewy, and tender cookies.

The first change I made was in the flour department. Since bread flour has a higher gluten content than all-purpose flour, it really helps with developing chewiness. I opted to go half and half and I’ve seen the best and noticeable change when using that ratio.

I also decided to use more brown than granulated sugar. Since molasses is added to white sugar to create brown sugar, it not only adds flavor but also extra moisture, which helps with extra chewiness.

Last but not least, I only used unsalted butter in the recipes. The original recipe calls for a combination of butter and shortening, but I rarely have shortening on hand. It’s one of those ingredients I almost never buy and opted to go for all butter out of necessity. In addition to that, I decided to melt the butter and am pretty sure I’ll never go back. Out of all the changes I made, I believe that melting the butter was the most important one in achieving ultra chewy cookies. There’s something about the ratio of melted butter, dry ingredients, and the addition of a good amount of chocolate chunks/chips that can’t be beat.


One Recipe for 3 Cookies

I took my go-to cookie dough recipe and perfected it to make 3 of my very favorite cookies: Chewy Chocolate Chunk, White Chocolate Chip Macadamia, and Triple Chocolate Chip Chocolate Cookies!


Total time: 30 minutes
Yields: 26 cookies

Ingredients

  • 2 sticks (1 cup) unsalted butter, melted
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups bread flour
  • 1 1/2 cups chocolate chunks

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer, combine melted butter, sugars, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add salt, baking soda, and baking powder. Mix another minute or until incorporated.
  3. With your mixer set to its slowest setting, add 1 1/2 cups all-purpose flour. Mix until combined with the wet mixture. Add the remaining 1 1/2 cups of bread flour and stir until incorporated. Remove bowl from the mixer and using a spatula, add chocolate chunks.
  4. Using a large cookie scoop, place cookie dough balls onto the prepared baking sheet and put in the oven. Bake for 14-16 minutes or until the edges start to brown and cookies appear to be set. Let cool for a couple of minutes before transferring to wire racks to cool completely. Repeat with remaining cookie dough.

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Best Ever Four Layer Everything Crunch Bars Recipe

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Best Ever Four Layer Everything Crunch Bars Recipe – Four layers made of everything delicious you can possibly imagine in a dessert bar. They are rich, satisfying and oh so good!


What is your must-have when it comes to the perfect dessert? Peanut Butter, chocolate, caramel, something crunchy, chocolate or something fabulous like nougat? Check, check, and check. These bars clearly have it all.

If you’re a lover of all things sweet, you need this recipe in your life.

Alright, let’s examine these bars layer by layer.

It all starts with a decadent and fudgy brownie. Made from scratch in a matter of minutes – you will have a hard time not digging into the freshly baked brownies. But practicing self-control is really worth it. Just keep the end product in mind.

Once cooled, a mixture of caramel and rice cereal is spread on top. Making for that ultimate crunch and gooeyness factor.

Now the nougat layer really sets the bars over the top. Marshmallow fluff, peanut butter, and a couple of other creamy ingredients are hard to beat. I can’t think of a more delicious layer than this one.

Last but certainly not least, chocolate puts the perfect finishing touch to an incredible dessert experience.


Best Ever Four Layer Everything Crunch Bars Recipe

Four layers of amazing goodness combined into one scrumptious dessert. These bars have something for everyone. A huge crowd-pleaser.

Total time: 3 hours 20 minutes
Yields: 16

Ingredients


For the Brownie Layer

  • 3 ounces semisweet chocolate
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda

For the Caramel Layer

  • 35 caramels (2/3 of a 14 ounce bag)
  • 1 tablespoon evaporated milk
  • 1 tablespoon water
  • 3/4 cup crisp rice cereal

For the Nougat Layer

  • 1/3 cup unsalted butter
  • 1 1/4 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1 (7 ounce) jar marshmallow cream
  • 1/4 cup creamy peanut butter

For the Chocolate Layer

  • 6 ounces (about 3/4 cups) semisweet chocolate chips
  • 1 1/2 tablespoons unsalted butter
  • 3 tablespoons heavy whipping cream

Instructions

  1. Preheat oven to 350 degrees F. Line an 8-x-8-inch baking pan with aluminum foil and spray with nonstick spray.
  2. Start with the brownie layer. In a microwave-safe bowl, combine chocolate and butter and heat until fully melted, stirring the mixture every 30 seconds. Stir in sugar until fully incorporated and then add eggs and vanilla extract. Whisk in flour and baking soda and stir until just combined. Pour batter into the prepared pan and place in the oven. Bake for 20 minutes and let cool completely.
  3. Once brownies are cooled, prepare caramel layer. In a medium (microwave-safe bowl), combine caramels, evaporated milk and water. Heat for 3 minutes, stirring every 30 seconds. Caramels should be fully melted and you should have a smooth caramel mixture. Add rice cereal and mix together. Spread caramel mixture evenly over the brownie layer and place pan into the freezer.
  4. For the nougat layer, combine butter, sugar, and evaporated milk in a medium saucepan. Bring mixture to a boil while stirring constantly. Reduce heat to low and continue to simmer the mixture for 10 minutes without stirring. Meanwhile, combine marshmallow cream and peanut butter. Pour the warm nougat into the marshmallow mixture and whisk to combine. Spread evenly over the caramel layer and return pan to the freezer.
  5. Finally, combine chocolate chips, butter, and whipping cream for the chocolate layer. Melt in 30 second increments until smooth and creamy. Pour chocolate over the nougat layer and spread in an even layer. Place in the fridge and let cool until set, about 3 hours. Cut into bars and serve.

Notes

  • Bars will keep up to 1 week stored an airtight container or up to 4 weeks in the freezer.

Best Ever Inside Out S’mores Bars Recipe

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Best Ever Inside Out S’mores Bars Recipe – Gooey Brownies filled with Graham Crackers, Chocolate and Mini Marshmallows. Simply ah-mazing!


Turn S’mores inside out and create some delicious bars. There’s no better way to savor the last days of summer than with these bars.


Best Ever Inside Out S’mores Bars Recipe

Gooey Brownies filled with Graham Crackers, Chocolate and Mini Marshmallows. Simply ah-mazing!

Total time: 30 minutes
Yields: 25

Ingredients

  • 1 box prepared brownie mix
  • 9 graham cracker sheets
  • 18 fun size Hershey’s chocolate bars
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9-x-13-inch baking pan with nonstick spray.
  2. Prepare brownie mix according to package directions.
  3. Spread half the batter in the prepared pan. Top with graham crackers (break sheet into pieces as needed to fit into pan). Place mini chocolate bars on top (leaving gaps between each chocolate bar). Sprinkle marshmallows on the chocolate bars, but do not let them touch the sides of the pan. Carefully spread the remaining batter over the marshmallows, covering them completely.
  4. Bake brownies for 25 minutes or until set. Cool completely (for best-looking bars) before cutting into bars. Enjoy!

Notes

  • Brownies will keep up to 5 days stored in an airtight container.

Best Ever Butter Sugar Cookies with Cream Cheese Frosting Recipe

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Best Ever Butter Sugar Cookies with Cream Cheese Frosting Recipe – Two secret ingredients make these all butter sugar cookies a family favorite and the first cookie to go at a party! No matter the season or the occasion, this is my go-to recipe for sugar cookies!



Best Ever Butter Sugar Cookies with Cream Cheese Frosting Recipe

Two secret ingredients make these all butter sugar cookies a family favorite and the first cookie to go at a party! No matter the season or the occasion, this is my go-to recipe for sugar cookies!

Total time: 43 minutes
Yields: 30 cookies

Ingredients

  • 1 cup (226 grams) Finlandia unsalted butter, room temperature
  • 1 cup (200 grams) sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (330 grams) all-purpose flour
  • 1/2 cup (62 grams) cornstarch
  • 1 1/2 teaspoons baking powder

Cream cheese frosting

  • 1/2 cup (114 grams) Finlandia unsalted butter, room temperature
  • 1/2 cup (114 grams) cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240 grams) powdered sugar

Instructions

  1. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and creamy, about 3 minutes.
  2. Stir in the vanilla extract and the two eggs, one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together the flour, cornstarch and baking powder. Gently fold the flour mixture into the butter mixture. Beat until just combined.
  4. Remove the cookie dough from the mixing bowl and, with floured hands, shape it into two 2-inches thick log. I use wax paper to roll the dough in, is not as sticky as plastic wrap or parchment paper. Chill the dough overnight. (when i’m in a rush, I place the cookie dough in the freezer for 2-3 hours)
  5. Slice the cookie dough into 1/4 – 1/3 inch thickness and place on two baking sheets.
  6. Heat the oven to 350F. Bake the cookie for 10-13 minutes until the edges are barely golden brown and the center is set.
  7. Remove the baking sheets from the oven, let the cookies cool for 1-2 minutes before transferring to a wire rack to cool completely.

Cream Cheese Frosting

  1. In a mixing bowl, add the cream cheese and butter. With the paddle attachment on, beat on low sped until light and fluffy, about 5 minutes.
  2. Stir in the vanilla extract and gently beat in the powdered sugar.
  3. Once all the sugar is added, increase the mixer’s speed to medium-high and beat for 2 more minutes.
  4. With a small spatula, spread a little frosting over each cookie.
  5. Finish with colorful sprinkles.

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Best Ever Soft Chocolate Chip Sugar Cookie Recipe

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Best Ever Soft Chocolate Chip Sugar Cookie Recipe – Happiness is a plate of these soft chocolate chip sugar cookies right out of the oven! Loaded with mini chocolate chips and dotted with more chocolate chips on top these cookies are a favorite treat! The dough comes together in a matter of minutes, and no chilling is required.



Best Ever Soft Chocolate Chip Sugar Cookie Recipe

Happiness is a plate of these soft chocolate chip sugar cookies right out of the oven! Loaded with mini chocolate chips and dotted with more chocolate chips on top these cookies are a favorite treat! The dough comes together in a matter of minutes, and no chilling is required.

Total time: 27 minutes
Yields: 40 cookies

Ingredients

  • 1 cup butter, room temperature 
  • 2 cups sugar
  • 2 eggs, room temperature 
  • 2 teaspoons vanilla extract 
  • 1 cup International Delight frosted sugar cookie coffee creamer 
  • 5 1/2 cups all purpose flour 
  • 2 teaspoons baking powder 
  • pinch of salt
  • 1 cup mini chocolate chips
  • 1/3 cup chocolate chips – to arrange on top of the cookies – optional

Instructions

  1. Heat the oven to 350F.
  2. Line 2-3 baking sheets with parchment paper. Set aside.
  3. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until creamed and fluffy, about 3 minutes.
  4. Add in the eggs, one at a time and the vanilla extract.
  5. Slowly pour in the coffee creamer alternately with the flour, baking powder and salt.
  6. With a spatula, fold in the chocolate chips.
  7. Using a large scoop, drop cookie dough onto the prepared baking sheets.
  8. Top each cookie with a couple of chocolate chips.
  9. Bake, one baking sheet at a time, for 17 minutes.
  10. ** While the first batch of cookies is in the oven, I place the unbaked ones in the fridge for 10 minutes. This will prevent the dough to spread too much while baking or baking as a blob of dough if chilled longer.
  11. Keep the cookies soft for a longer time in an airtight container.

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Best Ever Chocolate Chip Cinnamon Coffee Cake Recipe

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Best Ever Chocolate Chip Cinnamon Coffee Cake Recipe – A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!


This cinnamon coffee cake is boosting with flavors.

Vanilla extract and French Vanilla coffee creamer enhance the flavor of the ground cinnamon added to the cake batter.

The buttermilk keeps the cake tender and moist. I love that you can enjoy a piece without a gazillion of crumbs falling all over!

Just pure perfection.

It’s comforting food with your morning cup of coffee. If you’re anything like me, you’ll find yourself reaching for a piece of cake at snack time, after lunch. Maybe even with your midday or after dinner cup of coffee. I won’t tell!


Best Ever Chocolate Chip Cinnamon Coffee Cake Recipe

A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!

Total time: 35 minutes
Servings: 16 servings

Ingredients


  • 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

Ganache

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

Instructions

  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.

Ganache

  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.

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Best Ever Chocolate Cake with Warm Chocolate Frosting Recipe

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Best Ever Chocolate Cake with Warm Chocolate Frosting Recipe – Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.


The cake calls for everyday ingredients every baker should have.

All purpose flour, sugar, baking soda, unsweetened cocoa powder, eggs, buttermilk, coffee and of course butter.

Growing up and living in Europe until a few years back, I know the best butter for baking is the high-fat content European-style and Finlandia® is my go-to butter when it comes to baking!

FINLANDIA® butter is a European-style butter preferred by most French pastry chefs for baking. Delicious and creamy with a very rich taste, Finlandia butter is made from pure fresh milk from Finnish family-owned farms.

Please note a package of Finlandia butter has 7oz and you’ll need 8oz. for the cake and 4 oz for the frosting!

For the frosting, you’ll need more Finlandia butter, some cocoa powder, milk and powder sugar.

Please keep in mind it’s very important to pour the warm frosting over the still warm cake and let it sit for a couple of hours.

Actually, I prefer to make the cake a day in advance, it’s simply the best!


Best Ever Chocolate Cake with Warm Chocolate Frosting Recipe

Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.

Total time: 50 minutes
Servings: 16

Ingredients


Chocolate cake

  • 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

Chocolate frosting

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

Instructions

  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.

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Best Ever Double Chocolate Buttermilk Cake Recipe

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Best Ever Double Chocolate Buttermilk Cake Recipe – Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.


I love all kinds of cakes, especially chocolate, but this cake has been my go-to recipe when I need to whip something up in a jiffy.

The cake itself comes together in 10 minutes and it needs about 35 minutes to bake.

Just like other cakes, you start by creaming the butter with the sugar, until light and fluffy. For best results, make sure the butter is at room temperature. Soft enough for your finger to leave an imprint when pressed, but not so soft that your finger easily presses through it.

The eggs are then added, one by one followed by the buttermilk and International Delight coffee creamer alternately with the dry ingredients – flour, cocoa powder, baking soda and a pinch of salt.


Best Ever Double Chocolate Buttermilk Cake Recipe

Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

Total time: 45 minutes
Servings: 20 pieces

Ingredients


  • 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

Ganache

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

Instructions

  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.

Ganache

  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.

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