double chocolate

Double Chocolate Banana Bundt Cake

Introducing…. My new KitchenAid mixer! Isn’t she beautiful?! The color is Majestic Yellow. I’m trying to think of a name for her, like Majesty, Mrs. Butter, or Queen… Thoughts? I will let you know once I decide 🙂

On to the recipe. I know this cake isn’t much, and I actually was not going to post it, but it’s the first thing I baked/made using the new mixer so I felt it was a must. Let’s get on with it… pull out those mixers (if you have one) and start baking!

What you will need:

10 cup bundt pan, greased

3 large bananas
2 teaspoons lemon juice
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
3/4 cup mini semi-sweet chocolate chips
Powdered sugar for dusting

Preheat oven to 375 degrees. In a small bowl, mash the bananas with the lemon juice. Set aside. In another bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. In the bowl of your mixer, beat oil and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

Slowly beat in flour mixture, alternating with the buttermilk until just combined. Fold in bananas and chocolate chips.

Pour into prepared pan and bake for 45-55 minutes. Allow to cool in pan on a wire rack for 30 minutes before inverting to cool completely. Dust with powdered sugar if desired. Slice and enjoy!

So gorgeous, right?! I had a piece for breakfast yesterday. Yum yum.

Double Chocolate Bread

I had mini chocolate chips and heavy cream on hand and came up with this bread! Easy to make and delicious but I will make changes in the future when I make it again (noted below). And the reason why this is a bread and not a cake is simply because of the pan used and there’s no frosting. This will definitely satisfy your chocolate craving, though! So let’s go bake a bread…

What you will need: 

9 x 5 inch loaf pan, greased

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1/2 cup unsalted butter at room temp
3/4 cup granulated sugar
2 eggs
1 cup heavy cream
1/4 cup mini semi-sweet chocolate chips

Note: The ingredients listed above are what I used. But you may substitute buttermilk for the heavy cream. Also, I will use 1/2 cup vegetable oil instead of butter next time because this bread was very dry.

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside. In another bowl (or bowl of your electric mixer), beat butter (or oil) and sugar until creamy and smooth. Add eggs, one at a time, beating well after each addition. Slowly add in the flour mixture, alternating with the heavy cream. The batter will be quite thick. Pour into prepared pan and smooth out evenly.

Bake for 20 minutes. Sprinkle the chocolate chips on top and bake for another 30-35 minutes or until a toothpick comes out clean. Allow to cool for 20 minutes before removing from pan and then cooling completely on a wire rack.

It was pretty tricky to get it out of the pan since you can’t flip it or you would smash all the chocolate chips. So I used a knife on one end and a spatula on the other and gently lifted it out.

Enjoy!

Double Chocolate Zucchini Bread

Wow. I didn’t know how to spell zucchini! I had to keep looking it up. Pathetic. Anyways… I have always loved zucchini bread. So, for my next bake, I made a double chocolate one! Even if you do not like zucchini itself, you will like this bread, guaranteed. It really is so moist and delicious. Great for a snack, for breakfast or for dessert. So, let’s get started…

What you will need:

9 x 5 inch loaf pan, greased

1 1/2 cups zucchini, shredded
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside. In another large bowl, whisk together zucchini, vegetable oil, sugars, eggs and vanilla. Whisk in dry ingredients. Stir in chocolate chips (oh my gosh, can you get any easier?). Pour batter into prepared pan and bake for about 52-56 minutes.

Let cool on wire rack for about 20 minutes before removing from pan. Slice and enjoy!

Double Chocolate Banana Cake

Happy World Baking Day! So, I had nothing on hand to make something extravagant, but I did have 3 bananas that I was about to put in the freezer. Behold! Another banana bread, cake thing is what I made! It’s delicious, I mean, you can’t go wrong pairing chocolate with bananas. So, let’s go bake…

What you will need:

8×8 inch square baking dish, greased

1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3 rip bananas
3/4 cup light brown sugar
1/2 cup vanilla Greek yogurt
1 egg
1 cup chopped semi-sweet chocolate (or you can use 1 cup chocolate chips)

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, baking soda, cocoa powder and salt well. Set aside. In another large bowl, mash bananas with a fork. Add in brown sugar and mix well. Add yogurt and egg and mix well. Stir in chocolate chips. Slowly add flour mixture. Pour into prepared bake pan and bake for about 25-28 minutes. Let cool completely before inverting or cutting. Dust with powdered sugar if desired. Enjoy!