Cake: ½ cup (8 tablespoons) butter, preferably at room temperature for easiest mixing 1½ cups sugar ¾ teaspoon salt 2 teaspoons vanilla extract ¼ teaspoon baking powder 1 tablespoon espresso powder, optional, to enhance chocolate flavor ⅔ cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder 3 large eggs 1¼ cups King Arthur Unbleached All-Purpose Flour ¾ cup milk Filling: 2 cups ricotta cheese, part-skim preferred ⅓ cup confectioners' sugar 1 teaspoon vanilla extract ¾ cup semisweet chocolate chips, mini chocolate chips preferred 2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional Frosting: 1 cup unsweetened baking cocoa ¾ cup confectioners' sugar ½ teaspoon espresso powder, optional ½ cup heavy cream ½ cup ( or 8 tablespoons) butter, preferably at room temperature for easiest mixing pinch of salt 1 cup confectioners' sugar, sifted 1 teaspoon vanilla extract
1 ¾ cup white flour 2 cups raw sugar ¾ cup dark cocoa 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup plain buttermilk ½ cup canola oil 2 tsp vanilla essence 2 big eggs 1 cup coffee Mousses:
400 ml double cream 2 tbsp sugar 120 g of dark chocolate 200 g frozen cherries
Box of Devil's Food Cake (with ingredients to make it) 8 oz. cream cheese (softened) Stick of butter (softened) Package powdered sugar 1 tsp. Vanilla Small chocolate or Chocolate Fudge pudding mix (with milk) Oreos (I used 2 full sleeves)
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