Tiramisu

Cream, Coffee, & Chocolate

About the Recipe:
  • 4 ingredients: cream, coffee (expresso), ladyfingers, and cocoa powder
  • no bake
  • completed in 25-30 mins
  • Delicious strong coffee flavour !
  • creamy soft texture all around
The Method:

Three major steps: dip, arrange, cream

Firstly the lady fingers get dipped in strongly brewed coffee or expresso and placed so they completely cover the base. Then the cream gets evenly spread over-top

After the cream, a second layer of dipped ladyfingers get evenly placed, then topped with cream and finally cocoa powder sifted!

The Recipe:

Prep timeChill timeTotal Time
5 mins25 mins Freezer~30 mins

Tiramisu

Ingredients:
  • 5oo ml / o.5 L / 17 oz/ 2 cups of whipping cream
  • 1/2 cup granulated sugar
  • 1 -2 cups expresso or strong brewed coffee
  • ~30 lady fingers (enough to cover pan of choice for two layers)
  • 1/4 cup cocoa powder
Procedure:

Firstly, set up all the ingredients in a conveyor belt like sequence. Place your lady fingers beside a bowl of the strong coffee, then the dish and lastly the cream.

Dip the lady fingers in the coffee on both sides and let them drip slightly. Be warned they will become soft so be quick! and do not use hot coffee, wait till it is cooled. Place each dipped lady finger tillhe. base is covered.

Next, cover the ladyfingers with cream and repeat the first process overtop. Finish with another layer of cream and sift cocoa powder on-top!

Let the dish firm up in the freezer for 25 mins and enjoy!

Happy Baking!

Easter Brownies: mini egg topped

Rich chocolate brownies with little surprises in each bite!
About this Recipe:
  • Rich chocolate brownies
  • topped with mini eggs just after pulled out of the oven
  • cake-like but almost fudgey consistency
  • even inside, nicely cracked crust on-top
  • makes one 9×13 inch pan *in pictures the recipe is halved*
The Method:
  • Firstly the flour, baking powder, and salt are sifted then set aside.
  • The remainder is on the stovetop.
  • Firstly in a large saucepan the butter is melted completely and the cocoa is added.
  • once no clumps of cocoa appear in the melted butter, the sugar, eggs, and vanilla extract are added,
  • *be sure to use a whisk for stirring and let cool before eggs are added to ensure there are no scrambled eggs!*
  • lastly the flour gets added to the saucepan with the chocolate mixture and stirred until no lumps of flour are present.
  • poured into the pan and baked , topped with mini eggs and ready to devour!

A little surprise in every bite

A Couple Quick Tips for Success

Make sure to prepare the batter on the stovetop on very low heat!

Constant stirring to ensure no burning inside saucepan

Do not put any mini eggs in the batter (they won’t bake well) just add them on-top after. Plus they are sweet enough! few eggs per slice will be enough!

The Recipe:

Easter Brownies: mini egg topped

Prep timeBake timeTotal time
15 mins~30 mins~45 mins
one 9×13 inch pan

Ingredients:

  • 1 1/3 cups all purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter *melted
  • 1 cup fry’s 
  • 2 cups granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract

Procedure:

Preheat oven to 350 Degrees F and line a 9×13 inch pan with parchment or butter the insides.

In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

The remainder is on the stovetop. In a large saucepan, melt the butter on low heat and add the cocoa powder. Whisk until the butter is completely melted and cocoa has no clumps. Add the sugar and then turn the heat either extremely low, or remover from heat for a couple minutes before adding the eggs and vanilla. Consistent whisks needs to happen to ensure no burning to the sides of the saucepan. Once eggs and vanilla are in, turn off heat.

Once a thick chocolate consistency that runs smooth appears (like a thick chocolate sauce) add in the flour mixture to the saucepan and use a rubber spatula to fold in the flour. continue folding until no flour lumps appear.

Pour into the pan and bake for ~3o minutes on middle rack. They are done when a tooth pick comes out clean from the centre.

Right after removing from the oven place the mini eggs on-top and watch them melt deliciously!

let cool. slice. enjoy.

Happy Easter!

Chocolate Chip Scones: Buttery & Chocolatey

Simple scones perfect for tea time

About The Scones

  • buttery/ flaky insides
  • crisp outsides
  • plentiful in chocolate chips
  • simple ingredients

Why You’ll love these Scones

Tastes like chocolate chip cookies, but with that substantial (scone like) texture

Truly a sweet and childlike take on an elegant scone recipe!

Fun to make, only one bowl needed, and few simple ingredients!

Tips for Success

-Use unsalted butter and use a cheese grater to add it into the flour mixture. This method ensure equal chunks of butter in each scone; and, ultimately a perfect buttery texture when the butter melts upon baking.

-Sift the flour and dry ingredients. This will ensure the most flaky scones without dense patches.

-do not over mix. Scones are meant to be quick, one bowl and a bit messy!

-freeze for 15 mins before baking. I like to pop them in the freezer, and then, preheat the oven; while i wait for the oven, the scones have time to cool in the freezer. This just ensure the butter is quite cold so it melts nicely in the oven upon hot heat!

The Recipe:

Simple Chocolate Chip Scones: Buttery & Flaky

Prep timeBake timeTotal time
20 mins~30 mins~1 hr
Yields: 8 large Scones

Ingredients:

  • 2 cups  all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter *frozen
  • 1/2 cup heavy cream or buttermilk 
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract

Procedure:

In one large bowl, sift the flour, sugar, salt, and baking powder; whisk until well combined. Next, grab your cheese grater and grate the frozen unsalted butter overtop of the flour mixture until all the butter is through the grater and used up. Now, using either a pastry blender, two knives, a spoon or your fingers, incorporate the butter into the flour by mixing until all the butter seems to have flour surrounding it.

Next, add the egg and the buttermilk and mix until a dough like bowl forms. Fold in your chocolate chips!

On a lightly floured surface crate a circle with the dough and cut 8 equal triangles. Or use a circle cookie cutter if circle scones are desired. Place the scones evenly spaced out on a parchment lined baking sheet.

Place the scones in the freezer and preheat the oven to 380 Degrees F. Let the scones stay in the freezer until the oven is ready. Once ready, brush buttermilk or an egg wash over each scone and pop in the oven!

Bake for 30-35 mins or until the scones are lightly golden!

Optional: Chocolate sauce

Ingredients:

  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream or buttermilk

Create a double boiler by placing a small saucepan on the stove with water inside to shimmer. Once the water is simmering place. bowl on-top as you would a lid. Place the chocolate and heavy cream inside and reduce to low. the steam will melt the chocolate into a sauce and all you need to do is gently stir. Once melted it is Complete!

Happy Baking!

Perfect Chocolate Chip Cookies

Just like the cookies mother used to make! Soft buttery cookies that never get old!

About The Cookies:

  • buttery – unsalted butter makes these thick and delicious
  • rich- butter and lots of chocolate chips for a truly rich flavour
  • filling! – one or two will make you full enough … although, you’ll want more!
  • not a lot of spreading! similar size that goes in the oven comes out
  • crisp bottom for a bit of a snap
  • soft insides

Cookie Dough from your Dreams

Tips / Notes:

Unsalted butter will make for a sturdy, rich, and filling cookie that retains its size without completely flattening.

Add less chocolate chips in the dough for baking, then add more once out of the oven for ultimately the most chocolatey taste, plus the best esthetic pleasing cookies!

Use parchment paper! or else the cookies may burn

No cookie scoop is needed just roll the balls into approximately even sizes

Freezing not needed before baking. These cookies turn out nicely just after being prepared.

bake in the middle rack!

The Recipe:

Perfect Chocolate Chip Cookies

Prep timeBake timetotal time (making +cooling)
15 mins~10 mins35 mins
Yields: 24 medium cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4cup granulated sugar
  • 3/4cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips

Procedure:

Line two large baking sheets with parchment paper and set aside. Preheat oven to 350 Degrees F.

In a medium bowl sift together the dry ingredients. Sift the flour, baking soda, and salt and whisk them together until combined. Set aside.

In another large sized bowl, prepare the wet mixture. First, Cream the unsalted butter with an electric mixture or by hand for 3 minutes until light and fluffy. Add the granulated and brown sugar and cream for another minute. Crack the egg and add the vanilla extract then mix thoroughly.

Add the flour mixture into the wet mixture and combine with a rubber spatula and fold in the chocolate chips.

Use a small cookie scoop or roll balls about 1 tablespoon in size and place about 1 inch apart on the baking sheet. Bake for 8-10 minutes and let cool.

Enjoy!

Happy Baking!

Dreamy Double Chocolate Bundt Cake

You’ll certainly be dreaming of this cake once you try it! you may just be drooling as well 🙂

About this Cake

Rich chcolate flavour

thick milk chocolate glaze

little chocolate chip surprises inside & on-top

The Recipe

Dreamy Double Chocolate Bundt Cake

prep timebake timetotal time
15 mins40-45 mins1 hour plus cooling time
yields one large bundt cake: ~8 servings

Ingredients:

The cake:

  • 2 cups all -purpose or cake flour
  • 1 1/2 teaspoons baking soda
  • 1/3 cup cocoa powder
  • 1 teaspoon salt
  • 1 cup unsalted butter *softened
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup sour-cream or greek yogurt (plain)
  • 1/2 cup water
  • 1/3 cup chocolate chips *optional*

Chocolate ganche:

  • 4 ounces bittersweet chocolate finely chopped
  • 1/2 cup heavy cream

Procedure:

Preheat the oven to 350 Degrees F (177 C) and grease with butter or spray with non stick oil your bundt cake pan.

Next, in a large bowl sift together the dry ingredients. Sift the flour, cocoa powder, baking soda, and salt. Set aside.

In a medium bowl, using an electric mixer or stand mixer, cream the unsalted butter (room temperature) until it looks fluffy and whipped; About 3 mins. Add the granulated sugar and cream together for 3 mins. Next add the vanilla extract and eggs to the butter/sugar mixture. set aside.

Now combine both the butter/sugar mixture with the flour mixture. Use a rubber spatula to fold the two mixes together. While doing so, add the sour cream or yogurt to help the two combine. The sour-cream or yogurt are creamy and add moisture to help each mixture combine into the another. Aswell, add the water and mix until a smooth batter appears.

fold in chocolate chips if desired !

Pour the batter into the bundt cake pan.

Bake for 40-45 mins or until a knife or toothpick comes out clean from the cake.

For the ganache:

Create a double boiler by placing a small bowl overtop of a saucepan with boiling water inside. The steam that gets accumulated under the bowl will melt the chocolate inside. Whisk the chocolate and heavy cream until smooth, once the cake is cool pour over the bundt cake!

Enjoy!

Happy baking!

Jumbo Double Chocolate Bakery Style Muffins

Pop That Top Off!

Bakery Style = Jumbo tops

The Process : How to get Tall Muffins

  1. fill the muffin pan to the brim. This will make sure the tallest height possible is achieved!
  2. Note: a large top is also possible in a regular sized pan Not just jumbo like these!
  3. Blast the muffins with really hot heat for the first 5 mins of baking in order to expedite the leavening agents. Then proceed baking on a cooler temperature to bake through.

Key ingredients:

The yogurt or buttermilk:

The creaminess from yogurt or buttermilk help to make sure these muffins turn out moist. As well, the acidity from either ingredient will help to activate the baking soda & baking powder, making sure these muffin rise!

The melted butter:

melting the butter prior to baking will release a lot of its water content. This ensures our muffins are soft inside rather than dense.

A whole Tbsp Vanilla:

There is a lot of cocoa powder in the muffins and so the vanilla extract being a whole tablespoon is necessary to make sure these are not bitter. I promise it is not an error in the recipe!

The Method:

Firstly the flour mixture:

Sift together the flour, baking powder, baking soda, and salt. whisk to incorporate everything.

The butter/ sugar/cocoa:

Many recipes cream the butter and sugar. This recipe uses melted butter. Therefore, the butter will be melted and combined with the cocoa powder and sugar. The heat from the butter helps infuse the cocoa flavours and remove clumps.

The eggs & vanilla:

once the melted butter and sugar mixture is well mixed and not too hot, we add the eggs and vanilla.

Combining mixtures:

Next the flour mixture gets folded into the butter mixture and the yogurt or buttermilk get used as a catalyst to the flour for combining well.

The chocolate chunks get thrown in the mix and the batter is complete!

Pour the batter in the lined or greased pan * filled to brim* and then bake 🙂

The Recipe

Prep timeBake timeTotal time
15 mins35 mins~50 mins
Yields: 8 jumbo or 16 regular

Bakery Style Double Chocolate Muffins

Ingredients:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter *melted
  • 1 1/2 cups sugar
  • 3/4 cups cocoa powder
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup yogurt or buttermilk
  • 1 cup chocolate chips/chunks

Procedure:

Preheat the oven to 425 Degrees F and line or grease a jumbo or regular muffin/cupcake pan.

In a medium mixing bowl sift and whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a saucepan on the stove melt the butter until not lumps appear. But, not too hot!

In a large mixing bowl add the granulated sugar and cocoa powder. Pour the melted butter overtop and whisk until cocoa powder runs smooth. Let cool for a couple minutes.

Once cool add the eggs and vanilla and mix well. Next, pour the flour mixture into the butter mixture and use a rubber spatula to fold the flour in.

While mixing the flour in, use the buttermilk or yogurt *whichever you chose* to help the flour get incorporated. Mix well for a few minutes ensuring no flour clumps appear.

Add the chocolate chips or chunks! Pour the batter in your muffin pan and fill each to the top!

Bake for 5 minutes at 425 Degrees F. After 5 minutes, turn the heat to 350 Degrees F and bake for about 30 minutes or until a tooth pick comes out clean.

*if baking regular sized muffins only bake for about 20 minutes after the first 5 minutes*

Enjoy!

Happy Baking

Chewy Peanut Butter Cookies

Peanut Butter Dreams

These cookies are what Peanut Butter dreams are made of !

This is what you’ll love

  • Chewy cookies without getting stuck
  • Simplest ingredients/steps
  • Rich & Strong PB flavour *for all my fellow PB lovers !
  • Even cookie size

Steps: Your soon to be “go to” cookie recipe:

  1. The dry mix:

whisk the flour, baking powder , salt to make the dry mix.

2.The creamed butter:

whipping the butter until softened and creamy then adding the sugar, eggs, vanilla and of course the Peanut Butter!

3. Combining the flour & peanut butter mixtures

4.Rolling out balls and freezing for 15 mins

5.Coating in granulated sugar

6.Bake & devour!

A cookies multiple ways:

dipped, sandwiched, jam/jelly filled or plain these cookies are a hit!

Chocolate Dipped

Ice Cream Sandwiched

The Recipe

Prep timeBake timeTotal time
15 mins10 mins~25 mins
Yields 2 dozen medium cookies

Chewy Peanut Butter Cookies

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter *softened
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups smooth peanut butter
  • 1 teaspoon vanilla
  • *sugar for rolling*

Procedure:

Step 1)

In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt until all are evenly combined. Set aside.

Step 2)

In another, medium sized bowl cream the *room temperature* butter and sugar for 2-5 mins until it appears fluffy and whipped.

I recommend using an electric mixer. But, by hand works just as well.

Add the vanilla and eggs -one at a time and precede to mix them on medium with an electric mixer or by hand.

Step 3)

Combine the dry flour mixture and the butter mixture by folding the dry into the wet with a rubber spatula or wooden spoon. Mix the two until a thick cookie dough texture forms without any visible flour un-mixed.

Step 4)

Use a medium cookie scoop, a tablespoon, or regular spoon to make balls about a tablespoon in size. Roll the balls in your hands and then, roll in granulated sugar. place on a parchment or silicon lined cookie sheet. Freeze for 15 mins.

Step 5)

Preheat the oven to 350 Degrees F (177 C).

With a fork press down to imprint the cookies. Press in one direction, then in the opposite to form a hashtag (#) imprint.

Bake the cookies for 10-12 mins. They will be soft once done, but they will firm up upon cooling.

Enjoy!

Happy Baking!

The Richest Chocolate Brownies

It’s all about the Chocolate Chocolate Chocolate!

Brownies

Fry's Premium Baking Cocoa Powder - 227 g: Amazon.ca: Grocery

The Very best cocoa powder you’ll ever use!

I swear by Fry’s cocoa powder for every chocolate recipe. No other brand gets the richness that Fry’s does. I would recommend this cocoa powder 100%!

of course the recipe works with any other brand as well, however, I truly think no other brand gets such a deep chocolate flavour.

The Main Steps: Baking on the stovetop

This recipe makes for such rich brownies only eating one or two will be more than enough! There is quite a lot of butter and a whole cup of cocoa powder! that is exactly how chocolatey these are 🙂

The major difference in this recipe’s procedure is that much of the mixing is in a large pot on the stovetop rather than a mixing bowl on the table. This is due in part because the cocoa being a whole cup ( a lot for a recipe) will mix into the other ingredients more smoothly with the gentle catalyst of heat from the stove top. Mixing on the stove in a large saucepan also minimizes any wasted batter from transferring to mixing bowls. We want all the batter after-all!

5 Steps Breakdown.

  1. Sifting together dry ingredients
  2. melting the butter on the stovetop in a pot and adding the cocoa, eggs, vanilla
  3. thoroughly mixing on stovetop to rid of any lumps
  4. adding flour mixture
  5. pouring in lined pan and baking in oven

The Recipe:

Rich Chocolate Brownies

Prep timeBake timeTotal time
15 mins30 mins45 mins
Yields: 2 dozen brownies

Ingredients:

  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup cocoa powder
  • 2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract

Procedure:

Step 1)

Preheat the oven to 350 Degrees F (177 C)

In a medium sized bowl whisk together the flour, baking powder and salt. once well combined, set aside.

Step 2)

In a large saucepan on the stove top melt the butter on medium. Continue until there are no solid pieces then add the cocoa powder. Stir in the cocoa powder until there are no lumps and the consistency is a smooth chocolate butter mixture. Now, add the sugar and mix until well incorporated.

Step 3)

remove the saucepan from the heat and let it cool off for 3-5 mins. Add the eggs one at a time, then the vanilla and combine well.

Step 4)

Pour the flour mixture into the saucepan mixture and mix until there are no lumps of flour and the thick chocolate batter appears smooth.

Step 5)

Pour the batter into a parchment lined or oiled 13×9 inch pan or two 8 inch pans. Bake for 30-35 mins .

Cool. Slice Eat. Enjoy!

Happy Baking!

Neapolitan Cake : Chocolate, Strawberry & Vanilla

You’ll love this Three layer, Three flavour cake with that sweet tooth of yours!

The sweetest buttercream you’ve ever had sandwiched between rich chocolatey flavours, refreshing strawberry hints, and classic vanilla cake!

About This Cake:

Neapolitan Cake combines Chocolate, Strawberry, and Vanilla in an equally sweet and rich bite! It is truly the cake for those who cannot decide upon just one single flavour 🙂

Not too moist and not too dense. This recipe makes for a texture of cake perfectly in between the two. This cake is all about the flavour!

Buttercream frosting in between each layer that compliments all three. Rich chocolate and vanilla buttercream, delicious. Fresh strawberry and vanilla buttercream, delicious. Finally, double vanilla cake and buttercream, delicious.

The Process: 5 steps

  1. Make the batter:

In order to achieve three separate flavours we start by making one large batch of vanilla cake batter and then separate it into three bowls. Two of the bowls change flavour and one stays vanilla. The chocolate batter is then achieved by adding a couple tablespoons of cocoa powder and oil – to account for the added dryness. The strawberry is a combination of a quick strawberry syrup and pink food colouring for extra effect! we take a few strawberries and boil them with sugar, strain, and pour the syrup (not the pulp) into the batter. After which the three batters are complete!

2. Bake & Assemble:

We bake the cakes for ~25 mins and let cool for about an hour. In the meantime, the buttercream gets whipped up! Similarly to the cake it starts as one big batch of vanilla buttercream, then gets changed into three: Chocolate, Strawberry, Vanilla. The vanilla portion is greater than the other two because it is used in between layers. Once the cakes are cooled and the buttercream is ready it is simply just stacking the layers with a generous amount of buttercream in-between and setting in the freezer to firm up for ~15 mins.

3. Ice the perimeter:

After the cake has firmed up from the freezer we want to ice a thin layer around the exterior of the cake, and then a slightly thicker layer with the two other flavours, chocolate and strawberry.

4. Smoothing the frosting:

In order to achieve an ombre type look between the colours a nice trick is to dip the flat spatula in warm water before smoothing the sides. The warm water will help the fluidity of the frosting glide along the edge of the blade.

5. Decorate/Pipe and Enjoy!

Lastly, you can get creative in decorating by piping other details or adding a border around the bottom as i have done 🙂 it’s a creative adventure in this step!

Neapolitan Cake: Chocolate, Strawberry & Vanilla

The recipe:

Ingredients:

  • 2 1/2 cups flour *cake or all purpose
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter *room temp
  • 1 cup sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk or buttermilk
  • 1/4 cup oil
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1/4 teaspoon vanilla
  • 2 tablespoons milk or heavy cream

Additions for different layers

  • 2 tablespoons cocoa powder
  • 2-3 strawberries
  • 2 tbsp granulated sugar
Prep timeBake + cool timeTotal time
25 mins1 3o mins2 hours
Yields: three 8×10 in cakes

Procedure:

Step 1)

Preheat the oven to 350 Degrees F (177 C) and line three 8×10 baking sheets with parchment or oil with nonstick spray.

Step 2)

In a large mixing bowl sift together the dry ingredients; flour, baking powder, baking soda, and salt. whisk so they are all combined.set aside.

Step 3)

In another bowl, medium sized, creamed the unsalted butter for a couple minutes until softened. Add the granulated sugar and cream for 3 minutes until fluffy and whipped look appears. add the vanilla and eggs one at a time. keep mixing until all the eggs look well incorporated.

Step 4)

Combine the wet mixture into the flour mixture and add the milk/buttermilk in doing so, so that the flour clumps mix more smoothly. finally add the oil and mix until smooth batter appears.

pour the batters into their cake pans and bake for ~25 minutes or until toothpick comes out clean! Let cool for about an hour.

Step 8)

spread a think layer of buttercream around the perimeter. Then spread anther exterior layer but this time with the other two colours. (pictured right) * a trick to smooth icing can be to dip the flat cake spatula in warm water every so often*

Step 5)

Separate the batter into three bowls. Decide which will be; Strawberry, Chocolate, and Vanilla.

To make the strawberry: place 2-3 strawberries in a saucepan with 2 tablespoons sugar. simmer on medium until syrup appears (3-4 mins). Let cool and pour into the other bowl of batter. mix well and add pink food colouring as desired!

To make the chocolate add 2 Tablespoons of cocoa and 1 Tbsp milk into that bowl. Mix completely until no cocoa lumps appear.

Step 7)

Place the first layer of cake on a plate, stand, or tray and spread about 3/4 cup worth of buttercream evenly around. Place the Second layer on top, then the third. Set in the freezer to firm up for ~15 minutes.

Happy Baking!

Buttercream

In a large bowl cream together the unsalted butter, powdered sugar, and vanilla. Add the buttermilk slowly and watch for desired consistency. More liquid or powdered sugar may be needed to achieve a consistency you like.