Dutch process unsweetened cocoa powder, sifted

Chocolate Cake Cookies

Posted on December 1, 2025February 14, 2026 by Mari Vasseur

Chocolate is the most popular cake flavor, so there’s no doubt that Chocolate Cake Cookies would be well-loved also. These cookies are so tempting that they’ll be the most popular cookies on your cookie platter. These soft, rich cookies have the elements we all love about chocolate cake, without the cake mix. The perfectly silky, smooth chocolate buttercream makes them absolutely delicious! They look so festive and nostalgic with sprinkles on top. They remind me of the popular grocery store cookies, but better. Make sure to make a pot of coffee or grab a jug of milk to enjoy with these chocolatey treats.

Chocolate Cake Cookies

Mari Vasseur

Soft, rich chocolate cookies with silky, smooth chocolate frosting

Print Recipe

Course Dessert

Servings 24 cookies

Ingredients

Cookies

1 ¾ cups (225g) all purpose flour, sifted
⅔ cup (75g) cake flour, sifted
⅔ cup (60g) unsweetened Dutch process cocoa powder, sifted
1 teaspoon baking powder
½ teaspoon fine sea salt
1 cup (227g) unsalted butter, softened
1 ¼ cups (250g) granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
sprinkles optional

Chocolate Buttercream Frosting

¼ cup (74ml) maple syrup
2 tablespoons (30ml) water
¼ cup plus 2 tablespoons (34g) Dutch process unsweetened cocoa powder, sifted
4 ounces (113g) bittersweet 70-72%) or semisweet chocolate, chopped see note below*
10 tablespoons (142g) unsalted butter, softened
⅔ cup (80g) powdered sugar, sifted
1 pinch fine sea salt

Instructions

Cookies

In a medium-sized bowl, whisk together the all purpose flour, cake flour, cocoa powder, baking powder and salt until well blended.
In a large bowl, beat the butter and sugar together, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. On low speed, or by hand, stir in the flour mixture just until combined. Refrigerate the dough just until it's easier to work with, about 10-15 minutes.
Meanwhile, preheat the oven to 350ºF. (180ºC). Line 2 large cookie sheets with parchment paper.
Divide the cookie dough into 24 portions, about 2 tablespoons (35g) each. (I used a #30 portion scoop.**) Roll them into 1 1/2-inch balls. Place the cookie dough balls onto the baking sheets about 3 inches apart. Bake until the cookies are puffed and start to darken around the edges, about 9-11 minutes. Do not over bake. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

Chocolate Frosting

In a small saucepan over low heat, whisk together the maple syrup, water, and cocoa powder until smooth. Remove from heat and set aside to cool to room temperature.
Melt the chocolate in a medium-sized bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Remove from heat and set aside to cool to lukewarm.
In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth and pale. Add the powdered sugar and salt and continue beating until smooth and well blended.
Gradually add the cooled maple syrup mixture and beat on low speed until combined. Stir in the melted chocolate until well combined. Smooth out any air bubbles by stirring gently with a rubber spatula.
Frost the cooled cookies. Top with sprinkles if desired.

Notes

*For the smoothest results, use chopped bar chocolate for your frosting and make sure the chocolate is completely melted. Do not use chocolate chips. They contain an ingredient which prevents them from melting completely and may make your frosting lumpy.

**To find the portion scoop I used, click here.

Keyword chocolate, cookies

Chocolate Biscoff® Cake

Posted on May 22, 2025February 12, 2026 by Mari Vasseur

If you’re craving a rich, gooey piece of chocolate cake that’s so good you can’t stop eating it until you stuff yourself into a food coma, then this is the cake for you. The soft, moist chocolate cake is topped with a light silky Biscoff® mousse that’s so good, you may be tempted to eat it with a spoon straight out of the bowl. You can drizzle on the chocolate glaze or be like me and go all in by spreading the glaze all over the top. If you’re a true cookie butter fan, feel free to top your cake with more drizzles of Biscoff® and some Biscoff® cookies for crunch.

Chocolate Biscoff® Cake

Soft, moist single layer chocolate cake topped with light, silky Biscoff® mousse and rich chocolate glaze by Brownie Mischief

Print Recipe

Course Dessert

Servings 9

Ingredients

Chocolate Cake

1 cup (128g) all purpose flour, sifted
½ cup (45g) Dutch process unsweetened cocoa powder, sifted
2 tablespoons (20g) corn starch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup (200g) granulated sugar
⅓ cup (66g) packed brown sugar
⅓ cup (74ml) vegetable oil or neutral oil of your choice
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
⅔ cup (150g) sour cream
⅔ cup (156ml) hot coffee or espresso

Biscoff® Mousse

½ cup (148g) Biscoff® creamy cookie butter spread
2 tablespoons (28g) cream cheese, softened
¾ cup (177ml) cold heavy whipping cream

Chocolate Glaze

3 ounces (85g) semisweet chocolate, chopped
4 ½ tablespoons (63g) unsalted butter, cubed
1 ½ teaspoons corn syrup

Garnishes

Extra Biscoff® creamy cookie butter spread, melted slightly optional
9 Biscoff® cookies optional

Instructions

Chocolate Cake

Preheat the oven to 350ºF (180ºC). Line a 9-inch square baking pan with parchment paper, leaving a couple of inches of overhang. (If you would like to serve the cake directly out of the pan, skip the parchment paper and grease the inside of the pan, then sprinkle with a mixture of equal parts flour and cocoa powder. Tap out the excess.)
In large bowl, whisk the flour, cocoa powder, cornstarch, baking powder, baking soda and salt together until well blended. Stir in the granulated sugar and brown sugar.
In a medium-sized bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream until smooth and well blended. Add this mixture to the dry ingredients and beat, with an electric mixer at medium speed, until combined. Gradually mix in the hot coffee and and beat until the batter is smooth.
Transfer the batter to the baking pan. Bake until a toothpick inserted into the center of the cake comes out mostly clean or with a few moist crumbs attached, about 18-25 minutes. Cool the cake in the pan for 15 minutes, then remove the cake and transfer it to a cooling rack.

Biscoff® Mousse

In a medium-sized bowl, beat the Biscoff® and cream cheese together until well blended. Do not over beat. Gradually beat in the heavy cream, stopping to scrape the sides of the bowl. Continue beating until the mixture is smooth, fluffy and reaches medium peaks, being careful not to over beat.

Chocolate Glaze

Melt the chocolate and butter together in a heat-safe bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until melted and smooth. Remove from heat and set aside to cool slightly.

Assembly

Spread the Biscoff® mousse over the top of the cake. Chill in the refrigerator for 20 minutes to set up the mousse. Meanwhile prepare the chocolate glaze. Spoon or drizzle the chocolate glaze over the top of the cake. Drizzle on melted cooke butter and add Biscoff® cookies if desired.

Keyword Biscoff®, cake, chocolate

Chocolate Hazelnut Crunch Cake

Posted on July 15, 2024February 12, 2026 by Mari Vasseur

Baking is considered to be a form of therapy for many people, myself included. It can help relieve stress and help you refocus your mind. Using your senses in a positive way can increase endorphins and we’ve all heard about the way chocolate is known to improve your mood. This Chocolate Hazelnut Crunch Cake is the ultimate baking therapy. Chopping the hazelnut chocolates for this recipe is extremely satisfying. Spreading this luxurious buttercream is so therapeutic. Don’t you love cakes like this, where you can swirl the frosting to your heart’s content?

The contrasting textures of the silky, smooth Nutella buttercream and the crunchy chopped hazelnut chocolates are divine. This soft, moist cake already stands on it’s own, but all of these delicious elements combined take it over the top!

Chocolate Hazelnut Crunch Cake

Soft, moist chocolate sheet cake with silky Nutella buttercream, topped with chopped hazelnut chocolates and toasted hazelnuts

Print Recipe

Course Dessert

Servings 9 servings

Ingredients

Chocolate Cake

1 cup (128g) all purpose flour, sifted
½ cup (45g) Dutch process unsweetened cocoa powder, sifted
2 tablespoons (20g) cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup (200g) granulated sugar
⅓ cup (66g) packed brown sugar
⅓ cup (74ml) vegetable oil or neutral oil of your choice
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
⅔ cup (152g) sour cream
⅔ cup (156ml) hot coffee or espresso

Nutella Swiss Meringue Buttercream

4 large egg whites
⅔ cup (132g) granulated sugar
1 ½ cups (340g) unsalted butter cubed, room temperature
½ teaspoon pure vanilla extract
⅛ teaspoon fine sea salt
½ cup (148g) Nutella or any hazelnut cocoa spread

Topping

8 hazelnut chocolate candies, roughly chopped I used Ferrero Rocher
2 tablespoons chopped toasted hazelnuts

Instructions

Chocolate Cake

Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well combined. Stir in the granulated sugar and brown sugar.
n a medium-size bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream. Add this mixture to the dry ingredients. Beat until combined, then gradually mix in the hot coffee until the batter is smooth. Transfer the batter to the baking pan.
Bake until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs attached, about 18-23 minutes. Cool in the pan for 10 minutes, then remove the cake and carefully transfer it to a cooling rack. Frost the cooled cake. Top with the chopped chocolates and hazelnuts right before serving.

Nutella Swiss Meringue Buttercream

Combine the egg whites and sugar in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk constantly until the sugar is dissolved reaches temperature of 160ºF (71°C) 
Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Whisk on low speed until frothy, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and the mixture reaches room temperature. 
Turn the mixer to medium-low speed. Add butter, a few pieces at a time, allowing the butter to fully incorporate before adding more. Turn the mixer up to medium speed. If the mixture looks curdled, keep mixing and it will correct itself.  
When the buttercream is smooth and well combined, switch to a paddle attachment. On low speed, mix in the vanilla extract, salt. Gradually mix in the Nutella. Continue mixing on low speed for a few minutes until smooth.

Notes

*To find my favorite 9-inch square baking pan, click here.

Keyword cake, chocolate

Chocolate Gingerbread

Posted on December 19, 2022February 12, 2026 by Mari Vasseur

Chocolate gingerbread is gingerbread’s elegant sister. It has the warm spices we love in gingerbread combined with the earthy depth of chocolate. Topping this rich, tender loaf with silky cream cheese frosting is the best possible choice to take it over the top. It’s a lovely loaf to enjoy during the holiday season and beyond. Enjoy it with a hot drink for a cozy, comforting winter treat.

Make sure to check out my method for making sugared cranberries below. No raw eggs required!

Chocolate Gingerbread

Print Recipe

Course Dessert

Servings 1 loaf

Ingredients

Chocolate Gingerbread

1 ¼ cups (156g) all purpose flour, sifted plus extra for dusting the pan
⅓ cup (28g) Dutch process unsweetened cocoa powder, sifted plus extra for dusting the pan
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg, preferably freshly ground
⅛ teaspoon ground cloves
1 cup (200g) packed dark brown sugar
½ cup (115ml) vegetable oil or neutral oil of your choice
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup (113g) sour cream, room temperature
½ cup (118ml) whole milk, room temperature

Cream Cheese Frosting

¼ cup (57g) cream cheese, softened
2 tablespoons (28g) unsalted butter, softened
2 cups (234g) powdered sugar, sifted
2-3 tablespoons (30-45ml) whole milk, room temperature
¼ teaspoon pure vanilla extract
1 pinch fine sea salt

Instructions

Chocolate Gingerbread

Preheat oven go 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease the insides and dust with a mixture of equal parts flour and cocoa powder.
In a medium-size bowl, whisk together the flour, cocoa powder, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves until well blended
In a large bowl, beat the brown sugar, oil, eggs and vanilla together until smooth.
In a small bowl, whisk together the sour cream and milk.
Add flour the mixture to the batter in two additions, alternating with the milk mixture, beating just until combined.
Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 38-45 minutes.
Cool the loaf in the pan for 10 minutes, then turn the loaf out onto a cooling rack to cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting

In a medium bowl, beat the butter and cream cheese together until smooth.
Add the powdered sugar, 2 tablespoons (30 ml) of milk, the vanilla and salt. Beat until smooth. Add additional milk, if needed, until your desired consistency is reached.

Notes

To make sugared cranberries and rosemary for garnish: Mix 1 teaspoon of meringue powder* with 1 tablespoon of water. Place 1 cup of fresh cranberries in a bowl and coat them in the meringue powder mixture. Drain any excess liquid then coat the cranberries with granulated sugar. Place them on a parchment lined baking sheet to dry at room temperature for at least 1 hour. Use the same method for sprigs of rosemary.

*To find meringue powder, click here.

Keyword cake, chocolate gingerbread