BHG Delish Dish

Stirring Up Ideas In The Kitchen

Chocolate Cake

Easy cleanups, perfectly portioned servings, quick to make — there are so many reasons to love mug desserts. I’ve picked out a handful of my favorite dessert recipes that can be made in minutes with a mug, a microwave, and just a few ingredients. Enjoy!

Everyone loves a good cheesecake, but sometimes we just want a slice. This one-serving cheesecake, made with a graham cracker crust, from Kirbie’s Cravings is baked in the microwave and then stuck in the fridge for about an hour to cool. Top it off with your favorite fruit.

Our favorite childhood treat comes to life in thanks to just 60 seconds in the microwave, courtesy of Gemma from Bigger Bolder Baking. Her strawberry pop tart mug recipe is filled with strawberry jam and then spooned with icing and sprinkles. See ya later, toaster!

A warm, cake-like blueberry muffin is what you need for tomorrow morning’s breakfast. Five Heart Home refers to this berry-bursting recipe as the “Cliff Notes” version of a cake, meaning it’s ready in minutes and only requires a few ingredients.

Health-conscious recipe creator Mike of The Iron You has, with some trial and error (25 tries to be exact), perfected the cinnamon roll in a mug recipe. A coconut-y icing is melted over the finished gooey pastry after microwaving for two minutes. Mike provides alternative ingredients for vegans, as well.

If your chocolate craving is calling, stop right here. Another scrumptious recipe from Five Heart Home, this chocolate peanut butter mug cake is made in just one minute. That means in just 60 seconds, you have your own mug-size peanut butter lava cake.

Jenn from Princess Pinky Girl recommends using challah bread in this mug french toast — the sweet and buttery texture of the bread is ideal. A sprinkle of chocolate chips add even more sweetness to this quick cinnamon-laden breakfast!

Skip the Dunkin Donuts drive-thru and indulge in a mug-made jelly donut. Another gem from Gemma, Bigger Bolder Baking is this sweet “Mugnut”. Gemma uses a strawberry jam for the center, but feel free to use whatever flavor suits you.

Heather Likes Food shares her must-have tip for perfect microwave coffee cake. There’s a secret ingredient to this cake that gives it moisture despite being cooked in a microwave: applesauce.

Can’t wait until after Thanksgiving dinner for a slice of pumpkin pie? The texture of this pumpkin pie in a mug is a perfect mixture of a cake and a pie. Gingersnap cookies and pumpkin puree make this quick dessert very fall friendly — but let’s be honest, we wouldn’t mind eating pumpkin pie in the middle of March.

S’mores lovers, rejoice! Behold, a s’mores treat that doesn’t even require a bonfire. Cookie Dough and Oven Mitt provides a s’mores cake, filled with graham cracker bits and chocolate pieces. If you’re looking for more of that bonfire feel, place a couple mini marshmallows on top and brown them with a torch.


This Homemade Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect cake you’ll make time and time again.

This Homemade Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect cake you'll make time and time again.

This is the type of chocolate cake that you just want to face plant straight into and not come up for air until your plate is licked clean. It’s the type of cake that you’re makes you keep going back for seconds with your fork all night. There’s no need to cut yourself a slice, you can just go straight for the whole cake. I have no apologies about that.

This homemade chocolate cake is frosted with the most glorious chocolate cream cheese frosting. Why don’t I have a slice in front of me right now? Now, I make a ton of poke cakes, and even a Chocolate Mudslide Cake, but this is a cake is different. This is a Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting.

Dark Cocoa Buttermilk Cake with Chocolate Marscarpone Frosting

The cake calls for unsweetened cocoa powder or dutch-processed cocoa powder. I used regular unsweetened cocoa powder because I usually don’t have dutch-processed cocoa powder on hand. So there is no need to run out and buy the dutch-prcoessed cocoa powder.

You definitely need to pick up some buttermilk for this recipe. The buttermilk is a bit sour and lends well to the combination of flavors in this cake. I love when a recipe calls for buttermilk! The rest of the ingredients are pretty straight forward. You’ve got your sugar, flour, leaveners and of course butter. Every good cake starts with butter.

Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting

I baked this cake in a 9-inch by 13-inch pan, but this recipe also gives you the option to bake this cake in three 8-inch rounds. Using the 9×13 inch pan makes this cake the perfect size for summer potlucks.

Okay, lets talk about this frosting for a minute. The original recipe has a mascarpone frosting, but I decided to try something a bit different. I really love a good mascarpone frosting, but sometimes the ingredient can be difficult to find, and it’s more expensive than regular cream cheese. I also doubled the amount of cream cheese that the original recipe called for, so be sure to use 8 ounces instead of 4. Also, make sure to leave your cream cheese out at room temperature to soften before you beat it into the frosting.

Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting

The frosting is not thick like a traditional buttercream. It’s soft and just melts in your mouth. Often times I will whip the frosting for a couple extra minutes to incorporate some extra air into the frosting. I also used a sweetened cocoa powder instead of unsweetened for the frosting. The sweetened cocoa powder is a darker, and much less bitter.

Do yourself a favor and grab the recipe to make this weekend!

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Hello Delish Dish readers! It’s Heather from Sprinkle Bakes again, and I’m back with a final recipe for our Month of Chocolate. By now you know that I love all kinds of desserts, but I am a true cake baker at heart. Selecting a chocolate cake recipe from the BHG archives was a tough choice (there are so many good ones!) but this Black Tie Cake won me over. I was certain with just a couple of tweaks the recipe could be made into the best Black Forest cake you’ve ever tasted!

Black Forest Cake

First you’ll need to find a 12 ounce jar of Morello cherries. These cherries are dark and sweet and just tart enough. You can find them at specialty grocery stores, or you can use canned dark pitted cherries that are widely available at all grocery stores.

Bake the cake portion of the recipe exactly as written – it’s perfect! Completely omit the white chocolate mousse topping. We’re replacing it with 2 1/2 cups fluffy whipped cream, which can be made with 1 1/4 cups heavy cream beaten with 1/4 cup sugar. Just pile the whipped cream on top of the cake and make a little divot in the center – this is where the cherries will go.

Black Forest Cake

Drain the cherries well and pat them dry on paper towels; pile them in the center of the cake. I gave this cake a generous sprinkling of chocolate shavings, which are easily made with a bar of chocolate and a vegetable peeler. Just lay a piece of parchment on a work surface and scrape the peeler across the edge of the chocolate. Chocolate shavings will melt easily between your fingertips, so swiftly sprinkle them over the cake.

Black Forest Cake

This cake was so delicious and quick to assemble, especially compared to most black forest cake recipes that have many layers. Get the printable recipe right here!

I hope you’ve enjoyed this ‘Month of Chocolate’ as much as I have. Until next time!


It’s always a good day when I am sharing cupcakes. I’ve got some extra special cupcakes today. First of all, these are marbled chocolate and vanilla cupcakes that are spiked with plenty of Irish liquor. Next, you’ll find a hidden chocolate ganache that is also spiked with Irish liquor. Finally, the cupcakes are topped with a rich chocolate frosting that is, you guessed it, spiked with Irish cream. So lets just say there is plenty of Irish liquor to go around in these cupcakes.

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

This cupcake starts with this recipe for Marbled Irish cream cupcakes. It is a pretty simple batter that is divided in half. The chocolate batter is accomplished by adding a little bit of cocoa powder to the existing batter. The chocolate batter will be slightly thicker than the vanilla batter, but that’s okay. It is just very important to whisk the batter occasioanlly as you are scooping to keep the batter well mixed.

To fill the cupcake liners, I used two medium-sized cookie scoops (about 1.5 tablespoons each). I filled each cookie scoop with cupcake batter and then pour it into the cupcake liners at the same time. It probably sounds more complicated than it actually is.

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

I decided to use the ganache from the original recipe for the filling instead of the topping. I didn’t need quite as much ganache as the original recipe called for. Instead, I used 4 ounces of dark chocolate chips, 2 tablespoons of heavy whipping cream and 1 tablespoon of Irish liquor. Once these are baked and cooled, cut a small hole in the middle of the cupcake, (about the side of a dime) and filled it with ganache.

For the frosting, I decided to go with a batch of my Best Chocolate Frosting. My recipe for the chocolate frosting makes a nice large batch, so you have more than enough to generously frost each cupcake. The recipe lists ¼ cup of heavy whipping cream. So instead, I used 2 tablespoons of Irish liquor and 1 tablespoon of heavy whipping cream.

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

My secret to making the perfect frosting swirl is to use an extra large piping tip and an 18-inch piping bag. I’ve got plenty more tips and tricks for frosting cupcakes in case you are interested.

I know it’s not even Valentine’s day yet, but St. Patty’s day is right around the corner. I am sure these Irish Cream Cupcakes will fit right in.

For your easy reference, let’s recap how to make these cupcakes one more time.

- following this cupcake recipe

- make a batch of the Irish Cream Ganache from the above cupcake recipe (using 4oz chocolate chips, 2 tbsp whipping cream, 1 tbsp Irish Cream liquor) and fill the center of the cupcakes.

- For the frosting, make a batch of my Best Chocolate Frosting and substitute some heavy whipping cream for Irish liquor to suit your taste buds

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

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Hello Delish Dish readers! I’m Heather Baird, sugar-obsessed writer of the Sprinkle Bakes blog. This month I’ll be putting a new spin on some tried-and-true BHG chocolate recipes. I’m just so excited to share these Chocolate Bourbon Petits Fours with you! They are deeply chocolaty and have a boozy kick. To get started, you’ll need to grab the recipe for Chocolate-Rum Petits Fours.

Bourbon Chocolate Petits Fours

First, you’ll need to whip up the cakes. There’s only one small tweak in the batter recipe: swap the rum for bourbon whisky (mmm!). I baked these cakes in a bite-size bundt pan, but a mini cupcake pan also works well. After the cakes are baked and cooled, they get covered in rich chocolate ganache. I highly recommend using the best quality bar chocolate you can find – it makes all the difference!

Chocolate Bourbon Petits Fours

If you’ve ever made chocolate ganache, then you already know how easy it is. It’s simply chocolate and cream heated and stirred together. In this version, you’ll make the ganache as directed and then add a tablespoon of bourbon to the mix. The easiest way to cover these cakes is to place them on a cooling rack, and then place the cooling rack in a large baking sheet. Spoon the ganache over the cakes so that they are completely enrobed in chocolate. The excess chocolate will end up on the baking sheet, which can be poured into a bowl and used to cover more cakes.

Chocolate Bourbon Petits Fours

I gave each of these cakes a small pinch of alder smoked salt on top. The smoky flavor of the salt really punctuates the bourbon flavor in the cakes (and makes them irresistible!). You can find smoked salts at kitchen specialty stores and online.

Again, you can find the printable recipe here. Enjoy!


Introducing six undeniable chocolate cakes we can’t help but swipe right to.

Hello, date with cake! As if the caramel popcorn topper isn’t enticing enough, this gorgeous Chocolate Cake with Caramel Buttercream is baked with coffee and sea salt and smeared in caramel swiss meringue frosting. Bless you, Call Me Cupcake!

Double the chocolate, double the deliciousness. It’s no secret Smitten Kitchen has your chocolate cravings covered in the always good choice: The ‘I Want Chocolate Cake’ Cake.

Citrus-kissed anything is always a good idea, but with chocolate? Even better! Bakers Royale brightens up the classic in a lip-puckering way with this dreamy Chocolate Orange Cake.

Chocolate, PB, and sprinkles. Yep, the gang’s all here! Secret: Follow My Name Is Yeh and use gloves or wax paper to help dress up this Chocolate Peanut Butter Sprinkle Cake.

Red velvet? Not this time, thanks to Hip Foodie Mom. Pour in the red wine then top with candied cranberries for Chocolate Merlot Cake worth cheers-ing to.

OMG Chocolate Desserts does it again in this undeniably addicting mashup — Oreo Cheesecake Chocolate Cake — featuring not only two, but three of our favorite things. Um, fork please!


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