Decadent Double Layer Chocolate Cake


Chocolate Lovers – this one’s for you.

This cake is hands down, the best homemade chocolate cake recipe ever.
You’ve gotta trust us on this one – we’ve tested many different kinds of chocolate cake recipes over the years, and this one blows away all the others.

This cake is soft, light, fluffy, and perfectly chocolatey. {All the things a good chocolate cake should be.}

The cake’s super fluffy & moist texture is due in part to a few things.. the use of buttermilk, and coffee! That’s right – 1 cup of hot coffee is used in this cake to help accentuate the chocolate flavour. Don’t worry, it will NOT make the cake taste like coffee.
Buttermilk is also used to help keep the cake super moist. (Buttermilk really is a great baking ingredient for cakes & cupcakes.)

For the frosting, we decided to ditch the usual chocolate buttercream that is often used for this kind of cake and went with a Chocolate Whipped Cream Frosting instead. Neither of us are big fans of buttercreams, as they are usually extremely sweet and overpowering. We always tend to frost cakes using a whipping cream frosting because it is a lot lighter, less sweet, and just seems to taste better & fresher.

Natasha made this cake a few weeks ago for a birthday, and everybody raved about the cake so we decided to make a Valentine’s version! This chocolate cake is perfect for any occasion – decorate it however you wish! πŸ™‚



Nummm! You can see just how moist & fresh the cake is.

This cake is amazing because it actually stays fresh like this for days after baking!
{Keep cake covered at room temperature for up to 4 days to ensure freshness, or covered and refrigerated for up to 6 days.}





Decadent Double Layer Chocolate Cake Recipe + Directions

Note: it is very important that eggs are at room temperature for this recipe! using eggs at room temperature will allow the cake to rise properly. using cold eggs could ruin your cake.


For the Cake:
1 and 3/4 cups all-purpose flour
1 and 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder {not dutch processed}
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Chocolate Whipped Cream Frosting Ingredients:

250g whipping cream
Nestle Nesquik Chocolate Syrup (to taste)


Butter & flour two 9-inch round cake pans & set aside. Preheat oven to 350 degrees F.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, & salt; set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine the buttermilk, oil, room temperature eggs, & vanilla.
With the mixer on low-speed, slowly add the dry ingredients to the wet until just combined. Add in the coffee. {Batter will be very wet – it is supposed to be. don’t worry!}

Pour the batter evenly into the 2 prepared baking pans and bake for approx. 24-28 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the Frosting:

In the bowl of your stand mixer fitted with the beater/whip attachment, whip the whipping cream on medium-high speed for 2-5 minutes until light and fluffy. Add in chocolate syrup to taste, and mix.


Happy Valentine’s Baking!
Natasha & Laura xo


Chocolate Peanut Butter Chip Cookies


I’m excited to share this recipe with you guys today because not only is it the simplest cookie recipe that we’ve posted, it also requires minimal ingredients! You will most likely already have all the ingredients on hand which makes these cookies even better.

I wanted to make some classic chocolate cookies but didn’t have certain ingredients on hand and of course it was too late at night to run to the store, so I scoured the cupboard and made these delish simple, soft chocolate cookies using the ingredients that I had on hand.

This is an extremely simple recipe which doesn’t require any crazy ingredients. It’s the perfect cookie recipe if you are in a rush and want to whip up some cookies for kids, or to satisfy your sweet-tooth cookie craving in a snap! (Sometimes you just need a cookie ASAP.) πŸ˜‰ These cookies bake up nice and soft, and are a perfect mix of fudgy chocolate with a hint of peanut butter.

I used Reese’s Peanut Butter Chocolate Chips, but feel free to use the chocolate chips of your choice! For an extra fudgy, doubley chocolate dose – try using semisweet or dark chocolate chips.






Chocolate Peanut Butter Chip Cookies

{yield: approx. 18-20 cookies}

1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup Reese’s Peanut Butter Chocolate Chips (or any flavour chocolate chips of your choice)


Preheat oven to 350 degrees F. Spray baking sheets with non-stick cooking spray & set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg and vanilla extract until light and fluffy.

In a separate medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Slowly stir the dry ingredients into the wet ingredients and mix until combined.

Using a 1 tablespoon cookie scoop (or spoon), scoop out dough and using your hands, roll the dough into balls. Place balls on baking sheet and slightly flatten them with the palm of your hand.

Bake for only 8-10 minutes, until just set. Allow cookies to cool slightly on the cookie sheets before transferring cookies to a wire rack.

Natasha xo


Extra Fudgy Peanut Butter Marble Brownies


Peanut Butter and Chocolate. Need I say more?
Has there really ever been a better baking duo than those two? I think not.

You are going to love this brownie recipe I’m sharing today because not only are they are quick & easy, they are also quite possibly the fudgiest brownies I’ve ever tasted. These brownies are so soft, moist, and mouthwatering that you would assume they wouldn’t be good for you, but guess what? They are actuallyΒ decently HEALTHY for a brownie! Instead of using loads of flour, oil, sugar, eggs and butter which are in most brownie recipes, this recipe uses oats & no-fat plain yogurt as replacements. Have a brownie without the guilt! πŸ™‚

Substitutions:Β You can replace the white sugar in this recipe with 1/2 cup honey, or throw in some walnuts or pecans if you’d like!


(makes 9-12 bars depending on how you cut them)

1/2 cup old-fashioned rolled oats
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
pinch of salt
pinch of baking soda
6.oz (3/4 cup) no-fat plain yogurt
1/4 cup skim milk
1 large egg
1 cup granulated sugar
3/4 cup chunky peanut butter (you can use whichever kind of peanut butter you’d like)


1. Preheat oven to 350F. Spray/grease a 8 inch pan. Set aside.
2. Place oats, cocoa powder, baking powder, salt and baking soda into a blender (food
processor) and blend until mixed and oats are ground up and flour-like.
3. In a medium bowl combine the yogurt, skim milk, egg and sugar. Add the dry mix from the blender and mix altogether. Do not overmix – Just mix until all the ingredients are combined. (The batter will be thin since there is no flour in this mix – don’t worry.)
4. Pour batter into prepared baking pan. Microwave the peanut butter for 20-30 seconds. Drop peanut butter by spoonfuls onto the batter. Using a butterknife, swirl the peanut into the batter creating a marble effect! (I like to stick the knife right into the batter so that it touches the bottom of the pan so that the peanut butter goes right into the batter, not just sitting on the top. If you prefer the swirl on top, don’t stick the knife right in. Just lightly swirl the top.)
5. Bake for 25-30 minutes. Brownies are done when they begin to pull away from the sides of the pan. Let cool, and refrigerate for at least 1 hour – 2. Wait before completely cooled to cut and serve. Since they are super fudgy, they need to cool totally before serving!

Natasha xo