a trEATs affair treats, travel & eats 2017-06-05T14:30:59Z http://atreatsaffair.com/feed Roxana http://atreatsaffair.com/ <![CDATA[Chocolate coconut truffles recipe]]> http://atreatsaffair.com/?p=33202 2017-06-05T14:30:59Z 2017-06-05T14:30:59Z An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven! I’m a choco-coconut-aholic. Yes, that is totally a word! I love chocolate in all forms but what I love more than just chocolate is chocolate and coconut together! Chocolate coconut has been my...

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An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!
An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!

I’m a choco-coconut-aholic. Yes, that is totally a word!

I love chocolate in all forms but what I love more than just chocolate is chocolate and coconut together! Chocolate coconut has been my go-to combo for as long as I can remember, although I love pairing chocolate with other ingredients as well.

In all honesty, if you’ve been reading this blog for a while, you know that anything that involves copious amounts of chocolate and sugar is fine with me. Today we’re adding a very generous amount of coconut and just two more ingredients for good measure. YUM! 

An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!

To make these chocolate coconut truffles you need only a few ingredients. Obviously, you need coconut and sugar for the truffles, but you also need condensed milk and either vanilla or coconut extract. I opted for coconut extract so my truffles are bursting with coconut flavor.

In a mixing bowl, you combine all these ingredients and scoop coconut balls on a baking sheet. It’s very important to freeze the coconut truffles before dipping them in chocolate, otherwise, the will fall apart.

For the dipping chocolate, you need unsweetened chocolate and International Delight Almond Joy Coffee Creamer. It’s very important to use unsweetened chocolate to balance all the sweetness for the rest of the ingredients.

Refrigerate the truffles until the chocolate is set.

Store the truffles in the fridge, but keep in mind they are best served at room temperature (although I did not mind biting into a frozen chocolate coconut truffle to cool down!)

An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!

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Chocolate coconut truffles recipe

Yields 25-30 truffles

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 3 cups sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla or coconut extract
  • 1 cup unsweetened chocolate chips
  • 1/4 cup International Delight Almond Joy Coffee Creamer
  • (toasted) coconut flakes for scattering on top of the truffles - optional

Instructions

  1. Line a cookie baking sheet with wax paper. Set aside.
  2. In a mixing bowl combine the shredded coconut, condensed milk, sugar and extract. Stir to combine.
  3. With a small ice-cream scoop, drop coconut balls onto the prepared cookie sheet and roll into uniform balls.
  4. Freeze for 2-3 hours.
  5. In a heatproof bowl add the chocolate and coffee creamer.
  6. Place the bowl on top of a pot with simmering water (make sure the bowl does not touch the water) and stir until the chocolate has melted.
  7. One at a time, dip the coconut balls into the chocolate, tap off the excess and place the chocolate covered truffles onto a wire rack on on a clean cookie sheet lines with wax paper.
  8. Scatter toasted coconut or sprinkles on top of the truffles, if desired.
  9. Refrigerate until the chocolate is set.
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Roxana http://atreatsaffair.com/ <![CDATA[Chocolate cake with vanilla cream cheese frosting recipe]]> http://atreatsaffair.com/?p=33185 2017-05-10T16:42:51Z 2017-05-10T16:42:51Z With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again! Do you ever find yourself obsessing over a recipe? Always looking for a...

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With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!
With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!

Do you ever find yourself obsessing over a recipe? Always looking for a reason to make it one more time? Time after time?
This chocolate cake with vanilla cream cheese frosting is my latest obsession. I’ve made it for my husband’s birthday last month, for my daughter soccer game (in a cupcake form), for a get together with some friends and a few days ago for no other reason than that I have to have a piece of this cake!

It is SO good! One of the most decadent treats to indulge in no matter the reason! (at the end of the day, we will always find a reason to have a piece of cake, won’t we?)With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!

There are a few reasons why I love this chocolate cake with vanilla cream cheese frosting so much.

First, it’s incredibly easy to make. Yes, it’s a layer cake and it requires a little bit of patience and planning ahead, but it’s worth every minute. Plus, I always plan on leaving it to set overnight so I’m not tempted to slice it before the ganache is settled.

Second, the vanilla cream cheese frosting is one of the easiest things to do, ever! Just make sure your butter and cream cheese are at room temperature and you slowly add in the powdered sugar. A kitchen ceiling with a layer of sugar on is no fun. (I may or may not talk from experience)

Third, this cake is a match made in heaven. Either you’re in the chocolate camp or the vanilla camp, combining the two results in a dessert everyone loves. (To be fair, I think this cake is more like 75% chocolate, 25% vanilla but who keeps track?)

With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!

Fourth, you don’t need any advanced decorating skills. If you’d rather cover the sides of the cake in frosting, just make a double batch. But I love a naked cake.

Last but not least, the ganache on top uses equal amounts of dark and semisweet chocolate. In my opinion, it’s the perfect balance of sweetness to finish the cake. With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!

A few notes before I leave you with the recipe.

  • One of the ingredients used in the cake recipe is International Delight Coffee Creamer. I wanted a really strong chocolate flavor to the cake so I used their Chocolate Caramel coffee creamer, but I have made the same recipe using the Vanilla Coffee creamer and it turned out just as amazing! Unless you’re a connoisseur you barely notice the difference.

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Chocolate cake with vanilla cream cheese frosting recipe

Yields 12-16 slices

With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this cake over and over again!

30 minPrep Time

25 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup International Delight Chocolate Caramel coffee creamer
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened baking cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • Frosting
  • 1 cup unsalted butter, room temperature
  • 1 package (8oz) cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons International Delight Chocolate Caramel vanilla creamer
  • Ganache
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cups unsweetened chocolate chips
  • 1 cup heavy cream

Instructions

  1. Heat oven to 350°F.
  2. Coat three 9" round pans with baking spray or butter and flour. Shake off excess. Set aside.
  3. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
  4. Add in the eggs, one at a time, beating well after each addition.
  5. Beat in the buttermilk and vanilla extract until well blended.
  6. In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
  7. Alternately add some of the flour mixture and a little of the coffee creamer, beating just until all the ingredients are blended in.
  8. Divide batter equally between the 3 baking pans.
  9. Bake for 23-25 minutes or until toothpick inserted in center comes out clean.
  10. Remove the pans from the oven and leave to cool for about 10-15 minutes before inverting on wire racks to cool completely.
  11. Frosting
  12. In a mixing bowl add the butter and cream cheese.
  13. With the paddle attachment on, beat on low speed until fluffy, about 3 minutes.
  14. Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
  15. Once all the sugar is incorporated, beat in the vanilla extract and enough vanilla coffee creamer to reach your desired consistency. I prefer my frosting a little thicker so I only added 2 tablespoons.
  16. Assemble the cake
  17. On a cake stand add the first layer. Spoon half of the frosting on top of it and spread it evenly.
  18. Gently lay the second cake layer and spread the remaining frosting.
  19. Last but not least finish the cake with the third cake later.
  20. To prevent the cake from sliding I use a cake ring but it's not mandatory. If you do use the ring, make sure it's tight around the cake.
  21. Refrigerate for a couple of hours, or overnight.
  22. Ganache
  23. In a heatproof bowl, add the chocolate chips and cream. Microwave in 30 seconds intervals, stirring each time it stops, until the chocolate is smooth and creamy.
  24. Let the ganache thicken before pouring it over the cake.
  25. Refrigerate for at least 1 more hour before slicing the cake.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Roxana http://atreatsaffair.com/ <![CDATA[Double chocolate buttermilk cake recipe]]> http://atreatsaffair.com/?p=33168 2017-04-28T00:58:16Z 2017-04-28T00:58:16Z Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner. I rely on a few cups of coffee most of the days. Although there are days I get so busy I simply don’t get the chance to sit...

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Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

I rely on a few cups of coffee most of the days. Although there are days I get so busy I simply don’t get the chance to sit down and enjoy it, I still manage to drink two cups of coffee by lunch time and brew a third one just before dinner or right after. It keeps me going.

On the other hand, there are days I simply put behind me the mile-long list of things to do. Relaxing on the deck, with a book or the newspaper, a steaming coffee cup and a piece of this chocolate buttermilk cake should definitely be a mandatory activity.

Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

I love all kinds of cakes, especially chocolate, but this cake has been my go-to recipe when I need to whip something up in a jiffy.

The cake itself comes together in 10 minutes and it needs about 35 minutes to bake.

Just like other cakes, you start by creaming the butter with the sugar, until light and fluffy. For best results, make sure the butter is at room temperature. Soft enough for your finger to leave an imprint when pressed, but not so soft that your finger easily presses through it.

The eggs are then added, one by one followed by the buttermilk and International Delight coffee creamer alternately with the dry ingredients – flour, cocoa powder, baking soda and a pinch of salt.

Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

I love this cake not only because it’s so easy to make, but because it’s so versatile as well.

This time I used chocolate caramel coffee creamer but you can use whatever flavor you love most. Another one of my favorites is the Amaretto coffee creamer. Yum!

Once the cake has been baked and cooled, it’s time to make the ganache. Chocolate chips and more coffee creamer! Warm in the microwave, stir to combine and pour over the cake. Easy peasy!

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Double chocolate buttermilk cake recipe

Yields 20 pieces

Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2/3 cup butter, softened
  • 1 1/3 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 3/4 cup buttermilk
  • 1/3 cup International Delight chocolate caramel coffee creamer
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Ganache
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup International Delight chocolate caramel coffee creamer

Instructions

  1. Heat the oven to 350F. Line a 13X9" baking pan with parchment paper. Set aside.
  2. In a mixing bowl, with the paddle attachment on, beat on medium-low speed the butter and the granulated sugar about 3 minutes or until fluffy.
  3. Beat in eggs, one at a time, until smooth.
  4. Stir in 1 1/2 teaspoons vanilla.
  5. Gradually beat in the buttermilk and coffee creamer alternately with flour, cocoa powder, baking soda and salt.
  6. Stir just until smooth.
  7. Spoon the cake batter into the prepared pan and bake in preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and cool completely.
  9. Ganache
  10. In a heatproof bowl, add the chocolate chips and coffee creamer. Microwave in 30 minutes intervals until the chocolate is melted and the ganache is smooth.
  11. Pour the ganache over the cake and let set before cutting into pieces.
7.6.2
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Roxana http://atreatsaffair.com/ <![CDATA[Chocolate cake with warm chocolate frosting recipe]]> http://atreatsaffair.com/?p=33139 2017-04-06T12:00:58Z 2017-04-06T11:59:06Z Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting. I come from a large family. Growing up I remember almost every Sunday the entire family gathering around at my grandparents’ country house for Sunday brunch. On a weekly basis, we were around 15 people. Over the holiday Sunday,...

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Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.

Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.

I come from a large family. Growing up I remember almost every Sunday the entire family gathering around at my grandparents’ country house for Sunday brunch. On a weekly basis, we were around 15 people. Over the holiday Sunday, we were at least 25.

There weren’t that many holidays falling on a Sunday, but every year there was one we were all looking forward to. Easter Sunday.

I have so many fond memories about our Easter Sunday Brunch. They are one of my favorites actually.

Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.

Obviously, as a kid, the only two reasons I was looking forward to Easter Sunday were the colored eggs and the never ending dessert table. My mom and one of my aunts were pretty talented bakers and they were always looking forward sharing their latest baked treats with us.

But despite enjoying a piece of cake from the latest issue of a food magazine, our dessert table was filled with comfort desserts, like this chocolate cake.

My mom made it so many times, I think even I learned how to make it without looking over the ingredients list by the age of 10.

Yeah, it was my mom’s go-to recipe for everything!

Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.

The cake calls for everyday ingredients every baker should have.

All purpose flour, sugar, baking soda, unsweetened cocoa powder, eggs, buttermilk, coffee and of course butter.

Growing up and living in Europe until a few years back, I know the best butter for baking is the high-fat content European-style and Finlandia® is my go-to butter when it comes to baking!

FINLANDIA® butter is a European-style butter preferred by most French pastry chefs for baking. Delicious and creamy with a very rich taste, Finlandia butter is made from pure fresh milk from Finnish family-owned farms.

Please note a package of Finlandia butter has 7oz and you’ll need 8oz. for the cake and 4 oz for the frosting!

Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.

For the frosting, you’ll need more Finlandia butter, some cocoa powder, milk and powder sugar.

Please keep in mind it’s very important to pour the warm frosting over the still warm cake and let it sit for a couple of hours.

Actually, I prefer to make the cake a day in advance, it’s simply the best!

 

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Chocolate cake with warm chocolate frosting recipe

Yields 16 servings

Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

    Chocolate cake
  • 2 cups of all purpose flour
  • 2 cups of granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup black coffee
  • 1 cup Finlandia unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Chocolate frosting
  • 1/2 cup Finlandia unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup (whole) milk
  • 1 pound powdered sugar
  • pinch of salt

Instructions

  1. Heat the oven to 350F.
  2. Line a 13X9" baking pan with parchment paper. Set aside.
  3. In a mixing bowl add the flour, sugar, baking soda and salt. Whisk to combine.
  4. In a medium size saucepan add the coffee, cocoa powder and 1 cup of Finlandia unsalted butter.
  5. Cook over low heat until the butter is melted.
  6. Pour the coffee chocolate mixture over the dry ingredients into the mixing bowl.
  7. With the paddle attachment on, beat on low speed, slowly adding the buttermilk, the 2 eggs and vanilla extract.
  8. Stir until all the ingredients are incorporated.
  9. Pour the cake batter into the prepared pan and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes clean.
  10. Remove from the oven.
  11. As soon as the cake is done, make the frosting.
  12. In a medium size saucepan add the remaining 1/2 cup Finlandia butter, cocoa powder and milk. Cook over low heat until the butter is melted.
  13. Remove from the heat and stir in the powder sugar. Mix well.
  14. Pour the warm frosting over the warm cake.
  15. Set aside until cooled completely.
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Roxana http://atreatsaffair.com/ <![CDATA[Chocolate chip cinnamon coffee cake]]> http://atreatsaffair.com/?p=7942 2017-04-05T04:44:56Z 2017-04-04T12:40:47Z A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone! Years ago I considered myself a social coffee drinker. What, you don’t know what that is? The only time...

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A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!

A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!

Years ago I considered myself a social coffee drinker. What, you don’t know what that is?

The only time I would drink coffee was on coffee dates. I didn’t cake much about the coffee itself, but there was something about coffee dates …..

Anyhow, fast forward to present day and you find me brew several cups of coffee a day.

I have coffee in the morning, coffee in the afternoon and coffee after dinner.

I’ve been declaring my love for all things coffee for a while now, but what I love more than just sipping on a cup of coffee is to nibble on a sweet treat in the same time!

Sometimes a cookies, somethings a slice of pound cake but what I love the most is a piece of coffee cake! Don’t you just love coffee cake with your coffee? A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!  

This cinnamon coffee cake is boosting with flavors.

Vanilla extract and French Vanilla coffee creamer enhance the flavor of the ground cinnamon added to the cake batter.

The buttermilk keeps the cake tender and moist. I love that you can enjoy a piece without a gazillion of crumbs falling all over!

Just pure perfection.

It’s comforting food with your morning cup of coffee. If you’re anything like me, you’ll find yourself reaching for a piece of cake at snack time, after lunch. Maybe even with your midday or after dinner cup of coffee. I won’t tell!

A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!

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Chocolate chip cinnamon coffee cake

Yields 16 servings

A delightfully easy to make dessert, this chocolate chip cinnamon coffee cake is super soft and tender and is bursting with both cinnamon and vanilla flavors. Coffee in hand or not, this cake is for everyone!

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/4 cup International Delight French Vanilla Coffee Creamer
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup mini chocolate chips
  • Ganache
  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup International Delight French Vanilla Coffee Creamer

Instructions

  1. Heat the oven to 350°F. Line a 13 x 9" baking dish with parchment paper. Set aside.
  2. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until pale and fluffy, about 3-5 minutes.
  3. Beat in the eggs, one at a time, mixing well after each addition.
  4. Beat in vanilla and the 1/4 cup International Delight French Vanilla Coffee Creamer
  5. Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
  6. Add flour mixture in 2 additions, alternating with the buttermilk.
  7. Fold in the mini chocolate chips.
  8. Pour the cake batter into the prepared baking pan.
  9. Bake for 24 to 25 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from oven to cool completely in pan on a wire rack.
  11. Ganache
  12. In a heatproof bowl add the chocolate chips and 3/4 cup International Delight French Vanilla Coffee Creamer. Microwave in 15 seconds intervals until the chocolate chips begin to melt. Stir until completely melted and smooth.
  13. Pour over the cooled coffee cake.
  14. Wait until the ganache has set before cutting into pieces.
7.6.2
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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