Chocolate Poke Cake

Thanksgiving is all about food….its a no brainer that after all the deliciousness of the main meal…dessert is a must!!! Traditionally Pies are the way everyone goes….but I wanted to do something different. At the gathering at my friend’s place…we are all chocolate lovers, so after trying to find some chocolate based pies… which had raw eggs (for the mousse) or some form of soft cheese (cream cheese, mascarpone) that I can’t eat 😦

As I was about to give up….my husband remembered this chocolate poke cake that had showed up on him Facebook timeline (somebody in his friend’s list had liked the post). So he went and searched for it…..and yayyy for us…. we were going to have a dessert!!


So here is the recipe… click on the cake name to go to the original post by Lindsay at Live, Love and Sugar.


from: Life, Love and Sugar


For the Chocolate Cake
15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
14 oz sweetened condensed milk
1 cup semi sweet chocolate chipsCPC1
Chocolate Whipped Cream Topping
2 cups heavy whipping cream
1/2 cup powdered sugar (I used 1/4cup + 2tbsp)
1/4 cup + 2 tbsp cocoa (I used only 1/4cup)
1/2 tsp vanilla extract
mini chocolate chips
chocolate sauce (I made my own- melted some chocolate and heavy cream)


1. Bake cake according to box directions in a 9×13 cake pan. (I used a 9″ springfoam pan since I don’t have a rectangular pan)
2. Once cake comes out of the oven, poke holes all over the top of the cake.
3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
5. Pour chocolate mixture over the cake and spread to fill in holes.
6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
7. To make whipped topping, whip heavy cream until it begins to thicken.
8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
9. Spread whipped topping evenly over cooled cake.
10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

Since we all like just the right amount of sweetness in our dessert, I added 1/4 cup of sugar in the whipped topping. With the condensed milk…it turned out just perfect. I am not a fan of the ready chocolate syrup, so I made my own. The conclusion…..  OMG DELICIOUS!!!! YUM! YUM! YUM! It was a hit…. so much so that I did not get chance to get a picture of the slice.

Definitely worth a try and easy to make too! Nothing like making those holes and watching the chocolate disappear in them 😉

This is all for today,

Until next time,

Cheers =)




No bakes dessert are so easy and quick to make…. add OREO Cookies to that (drooooling) Don’t we all love those cookies!! Don’t know what it is…the chocolatey outside or the creamy inside….those cookies are delicious!! So when I saw this on Pinterest…. I had to try it…. Chocolate graham crackers layered with creamy, yummy, oreo pudding….. and finally some melted chocolate icing (Are you drooling now?). So lets start!!

Oh..this recipe is by My Baking Addiction and the pinterest pin took me to ebay (I did not even know you could blog on Ebay!!!)


Recipe by: My Baking Addiction


2 packages Instant Jell-o Oreo Pudding Mix (4.2oz)

3-1/2 cups whole milk

1 -8 oz container frozen whipped topping, thawed. (I used Cool Whip)

10 Oreos, chopped

1- 14 oz package chocolate graham crackers

1 can ready chocolate frosting.


  1. In a large bowl, use an electric mixer to beat together the pudding mixes and milk until thickened, about 3 minutes. (I will be honest, I did not read the 3 minutes, and started to mix and got worried that the mixture was too thin. Then I re-read the instructions and saw the 3 minutes…yes it does thicken…be patient)
  2. Using a rubber spatula, fold in the whipped topping until fully incorporated. Add in chopped Oreos and gently fold them in to combine.
  3. Arrange a single layer of graham cracker squares in the bottom of a 9 x 13 inch baking pan.
  4. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
  5. Melt frosting in microwave for 30 seconds and stir until it is an even consistency. Use an offset spatula to spread the frosting over the whole cake, covering the graham cracker layer. Cover, and chill at least 4 hours before serving. Enjoy!


So overall a delicious cake… if my icing was not very sweet!! I bought Milk chocolate icing… which turned out to be very sweet for our taste buds…. but without the icing the layers are soooo yum… the creaminess of the pudding combined with chocolate graham crackers….absolutely delicious!!! So my suggestion, unless you are up for super sweet dessert, you might want to use classic icing or pour thin layer of icing!

Do try it on own…. it is worth trying!

Happy cooking!!

Until next time,

Cheers =)

Chocolate Wafer Mousse Pie

So I have been wanting to eat dessert with sme whipped mousse-y filling/topping…. I had pinned few recipes…. then I came across The Sugar Wafer Chocolate Mousse Pie recipe by Cookies and Cups 😀 Oh my… it looked yum…. is a no bake, easy and quick… WIN WIN WIN!!!! So I had to make me some….and perfect to take to dinner at friend’s place!!

CWMCSo here is here the recipe:

Sugar Wafer Chocolate Mousse Pie

Recipe by: Cookies and Cups

  • 1½ cups chopped semi sweet chocolate (I used Ghiradelli Baking Bars- needed 1 and 3/4 bar)
  • ¼ salt
  • 1 tsp vanilla
  • 2¼ cups heavy cream, divided
  • 32 Chocolate Sugar Wafer Cookies (about 8 oz)
  • 2 Tbsp butter, melted
Whipped topped
  • 1½ cups heavy cream
  • 3 Tbsp powdered sugar
  • Cocoa powder for dusting
  1. Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
  2. In a small saucepan heat ¾ cup of heavy cream until it starts steaming. Don’t bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it’s completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it’s cooled. DOn’t forget about it, because you don’t want it to get solid. Just cool, but still “stirrable”. (I opened my fridge at 25 mins for something and decided to peek at the chocolate… it was starting to get solid… so I took it out…. so check for your refrigerator temps.)
  3. Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
  1. Grease a 9″ springform pan with butter, set aside.
  2. While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
  3. Cover and chill this until ready to fill.
  1. When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
  1. Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. Dust some cocoa powder. I let it sit in refrigerator till it was time to serve.

CWMC1YUM!!! Exactly what I was craving for…. the mousse-y texture and the awesome crust…that 1/4 tsp of salt makes sooo much of difference in taste….Perfect sweetness with textures… PURE DELIGHT!!!!

A must try recipe….very easy too… and perfect to take for dinner parties!!

Until next time,


Easy Choclate Kahula Cake

So few weeks ago I experimented with a Easy Chocolate cake recipe….ooo yum!! Most delicious thing I had eaten in a while…. let me rephrase that… most delicious home made cake I had eaten in a while!! This past weekend I tried Easy Chocolate Kahula Cake….one might say how does Kahula make a difference…they both are going to taste the same…. I say A BIG DIFFERENCE….. Kahula not only adds to taste…but also to the moistness of the cake…. makes the cake soft….spongey…. just prefect!!!



Recipe from: Chew Out Loud


  • 1 Super Moist Yellow Cake Mix (about 16 oz)
  • 1 (5.9oz) instant chocolate pudding mix
  • 4 large eggs, room temp
  • ½ cup vegetable oil
  • ¾ cup very strong coffee (decaf is fine)
  • ⅔ cup Kahlua
  • 1 cup mini chocolate chip morsels (mini ones melt better)
  • 9 oz semi sweet chocolate morsels
  • 1 cup heavy whipping cream
  • 2 TB Kahlua (or more to taste)


  1. Preheat oven to 350F with rack on lower middle position. Generously grease a Bundt pan.
  2. Whisk together the dry cake mix and dry pudding mix until combined. In another bowl, stir together the eggs, oil, coffee, and Kahlua until smooth and well combined. Using a rubber spatula, gently fold wet ingredients with dry ingredients. Fold in the mini chocolate chips. Transfer to greased Bundt pan.
  3. Bake 45 minutes or until toothpick inserted in center comes out with a few tender crumbs attached.
  4. Let cool in pan on wire rack to room temp. Cover and let sit at room temp until ready to drizzle and serve.
  5. To Make Ganache: In a heavy pan, bring heavy whipping cream to a boil over medium heat, and immediately remove from heat. Add the chocolate chips and Kahlua, stirring until smooth and melted. Cool slightly until consistency is thickened but pourable. Drizzle over cake. (I put the ganache in the refrigerator after it cooled down to room temperatures for 20ish minutes-it thickened well)

I made the cake Sunday afternoon….to be eaten Monday night. I let it sit covered on the counter and prepared and poured the ganache on Monday, right before I went to my friend’s gathering. Scrumptious!! The moistness and the creaminess from the ganache….DELICIOUS! An anwesome Chocolate Cake recipe to keep!


Easy and quick…. try the recipe and let me know how you liked it.

Until next time,

Cheers =)

Easy Chocolate Cake

Who does not like dessert…. there is always one dessert that you crave… that one cake, that one pie, that one cookie… My weakness is chocolate cake….. I did not realize it until my 30th birthday (which was nearly 2 years ago) that I am a chocolate cake person…. For my 30th Birthday I had made this delicious Chocolate Mousse Cake that was a trial cake….layered cake with some delicious chocolate frosting… yummm…I wanted to make myself a treat and I made that cake… That is when I realized, I like Chocolate cakes… with frosting/mousse/layers….plenty of times I try chocolate cakes at restaurants and dessert places….hoping I find the right taste to meet my craving. After the birthday cake,  I did find a delicious chocolate cake at The Westin in Atlanta…. ooo delicious… then I found the recipe I am sharing today

ECC2FOOD ORGASM!!! YESSSSS….. Delicious! Delicious! Delicious! I just can’t think of the right words for this cake…. Absolutely delicious, chocolatey, perfect sweetness…. all chocolate cravings met! Of course I found this on pinterest…. and am I glad I found this keeper. Superbly easy to make…. a I-am-not-into-baking person can make it easily….just mixing ingredients and baking it. You can not go wrong…Take my word.

ECC3The cake is moist, soft, spongey (airy like my friend said)…..and the chocolate glaze over it adds to the chocolatey flavor, creaminess and goes perfect with the cake. You definitely want to cook it in bundt pan. I think pouring glaze over the bundt shape leaves just the right amount on the cake, while rest flows down. Although in hindsight, I should have waited a little for the glaze to thicken rather then pouring it when it was thin.

Easy Chocolate Cake

Recipe from The Girl Who Ate Everything


  • 1 (15.25-oz) box Devil’s Food cake mix
  • 1 (5.9-oz) package instant chocolate pudding mix
  • ½ cup warm water
  • ½ cup canola oil (or vegetable)
  • 4 eggs, beaten
  • 1 cup sour cream
  • 1½ cups semi-sweet chocolate chips
  • ½ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips (you can replace this with all semi-sweet chips)
  • 3 cups Cool Whip topping (you could use 1 cup heavy whipping cream instead – I used heavy cream)
  • (optional) chocolate shavings and raspberries (I used Strawberries)


  • Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray.
  • For the cake: In a large bowl, stir the cake mix, pudding mix, water, oil, eggs, and sour cream until combined well. You can also do this with a mixer. Fold in the 1½ cups chocolate chips.
  • Pour mixture into the Bundt pan and bake for 55-60 minutes or until a toothpick comes out clean. My oven cooks fast and it was done after 50 minutes so make sure you start checking it then. Let cake cool 5-10 minutes in the pan and then invert on a plate. Cool completely.
  • For the Glaze: In a microwave safe bowl, heat both chocolate chips and the Cool Whip for 2 minutes, stirring every 30 seconds until smooth. The mixture will be a little thin but will thicken a bit as it sets. If you like a thicker glaze add about ½ cup or more of powdered sugar and stir until smooth before glazing the cake. ( I poured half of the glaze and then realized I could keep it in fridge for some time for it to cool and thicken)
  • Pour over the cooled chocolate cake. Top with chocolate shavings and raspberries if desired. Top with additional whipped cream if you like.

ECC4I have not been able to stop eating this cake…. DELICIOUS!!! I took it my friend’s place. We warmed the slices and some of them ate it with sea salt caramel Gelato….she did not have vanilla ice-cream. But ice cream or no ice cream….This is one recipe that I am going to make over and over…. since it is so easy to put together, it would be easy to make for parties.

Try it and let me know how it turned out for you 🙂

Until next time,

Cheers =)

Mini Chocolate Raspberry Brownie Trifle

You know how you keep pinning food recipes on Pinterest with the desire to try it asap….and then you never do it….That has been story of my life 😦 With work and crazy routine, it has been hard to try new recipes! Last dessert pin of mine was a recipe for Raspberry Trifle that I saw on My Baking Addiction’s facebook page. It looked soo delicious. It is a creation made for Ghirardelli’s Small Bite Campaign. The campaign is about using Ghirardelli Chocolates to create small desserts…. There are many mini dessert recipes on their website.

So even though I am not a raspberry person, I wanted to try this recipe….So I did…..

Mini Chocolate Raspberry Brownie Trifle


Mini Chocolate Raspberry Brownie Trifle

Recipe from Ghirardelli

Ingredients: (Makes 9 Cups)

For the Brownies
1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
3/4 cup unsalted butter, cut into cubes
1 cup granulated sugar (I used 3/4 cup)
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
9 Ghirardelli Dark Chocolate Raspberry Filled SQUARES™

For the Ganache
6 ounces heavy cream
4 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips

For the Garnish
2 cups freshly whipped cream or whipped topping (I made my own whipped cream- Use 1 cup heavy whipping cream, 2 tbsp of sugar and whip till it forms stiff peaks)
1 1/2 cups fresh raspberries


  1. Preheat oven to 350° F. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray. Set aside.
  2. Microwave Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and butter in a large bowl microwave-safe bowl at medium (50%)power. Stir every 30 seconds until chocolate and butter are melted and smooth.
  3. Add sugar, eggs, vanilla, and salt to the chocolate mixture and whisk to combine. Gradually add in flour; stir until just combined.
  4. Spread half the brownie batter into prepared pan. Evenly place the Ghirardelli Dark Chocolate Raspberry Filled SQUARES™ and cover with remaining batter. Spread batter evenly over the Ghirardelli Dark Chocolate Raspberry Squares and bake in preheated oven for 30 minutes. Remove pan to cooling rack to cool completely.
  5. Once brownies are completely cooled, remove them from the pan and use a small glass or round biscuit cutter to cut the brownies into 8-9 circular shapes. Once you have 8-9 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies.
  6. When ready to serve, make the ganache. Place Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips in a medium bowl. In a medium saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour hot cream over Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and let stand for 3-5 minutes. Whisk ganache until smooth. Allow ganache to cool at room temperature for 10-15 minutes before assembling the trifles.
  7. To assemble the trifles: Place a brownie at the bottom of each trifle dish or small glass. Evenly pipe or spoon a layer of ganache onto each brownie. Add a layer of whipped cream and then a layer of fresh raspberries. Repeats layers. Serve immediately.

It is one delicious dessert…. The brownie, the ganache and the cream…perfection…. just minus the raspberry for me!! I made this and took to my friends home….everyone liked it…. just us non raspberry lovers took our fruit out! While we ate our desserts, we discussed of variations that could be made… maybe used the Ghirardelli Dark and Sea Salt Caramel Squares and some bananas???? Or Some Dark and Truffles and strawberries?????

Mini Chocolate Raspberry Brownie Trifle

So I did miss reading in Step 5 about splitting the circles in 2….so u see thick layer of brownie in the cups… Splitting definitely is better so that when you scoop you get equal amount of brownie, ganache, cream and fruit. I used plastic beverage cups (9oz clear cups) to make this individual desserts. The best part was that inspite of the Bittersweet baking chips and Dark Squares, it did not have any bitter taste (the dark chocolate taste.) I also used less sugar then asked in the recipe as we love our dessert with just enough sugar. Another thing, I whipped up my own whipped cream…. it makes a huge difference compared to from can or cool whip (no offense to cool whip…I love that thing!!)

 It was a very easy dessert to make….. and definitely a good one if you love raspberries. Do try it!!
Until next time,
Cheers =)

Strawberry Cake

Strawberry is my favorite fruit… In India growing up it was rare to find it…now one can find them easily. Here you will find strawberries in my refrigerator most of the time. So when “Miss H” (friend) made this cake and shared pic on Instagram, getting the recipe and making it was necessary :)) Few ingredients, quick and easy, this cake is yum. When she shared the recipe…I was like ooh this is easy… just like her Black Russian Cake -which is a gem of a recipe, super hit in my house and with other friends!


Strawberry Cake


For the Cake:

1 box White Cake Mix

1 pkg Frozen Sweetened Strawberries (I used 16 oz pkg)- Reserve 1/2 cup for Icing

3 oz box Strawberry Jell-O

1/2 cup Water,

1 cup oil

4 eggs


For the Icing:

1 stick margarine (I used 1 stick butter)

1 box powdered sugar (I used 1-1/3cup)

1/2 cup Frozen Sweetened Strawberries



1. Mix the cake mix, strawberry Jell-O, Water, Oil and Eggs in a food processor or using hand mixer. Then add frozen strawberries (don’t forget to reserve 1/2 cup for icing.)

2. Grease and flour cake pan. You could do 1 round pan and cut the layers after the cake cools or you could cook in 2-3 different same sized pans. Pour the batter in cake pan and bake at 325 degree F for 20-25 minutes or until done. Cool completely on a rack. (I let it cool for almost 1 hr)

3. Meanwhile combine the icing ingredients and mix well.

4. Once the cake is cooled, cut if you made 1 big cake, spread the icing between layers and on top and sides.

Cut a slice and enjoy!!

So I threw some of my old round pans with intention of buying new ones and still haven’t bought em 😦 So I used 2 corningware bowls to bake my cakes… so my cake took almost 55 mins to cook…the top and bottom were nice and brown while the inside was pink and moist!! Yes I am going to buy cake pans ASAP!!! I had 2 cakes that I cut in halves and iced, ending up with 2 cakes. Luckily I was having dinner with friends and family so it worked out well.

The cake was yum…. inspite of adding just 1-1/3 cup of sugar in the icing, it was sweet for my taste testers. But everyone loved the cake tastes good and is very moist!! The icing is a little liquid-y due to the frozen strawberry… but it should not be runny… just thick enough for it to stick, while it trickles down a little too. But again, we prefer just enough sweetness in our desserts. So adjust the sugar as per your taste. I also substituted margarine with butter, just because I forgot to get some margarine and did not realize until started to take ingredients out for the cake 😛

Suggestions my taste tester’s gave me:

* How about using fresh strawberries and cooking it using some sugar….like making compote or jelly like berries and using that.

* What about not using the icing at all or just maybe in the middle??

* How about Bundt pan?

So next time I make this cake, I am going to be using one of these ideas 😀

However, inspite of the sweetness, everyone enjoyed the cake. Another keeper recipe :)) Thank you Miss H for the wonderful recipe :))

Try it out and let me know how you like it.

Until next time,