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- This chocolate cake is hiding a little secret, but lucky for you, I have all the answers. Let me show you how to do it. All right, let's start by combining our dry ingredients. So here, I have some flour. We're gonna go ahead and sift this through. You don't want any lumps. We're also gonna sift together our cocoa powder. The sweet smell of cocoa. And then here, I have a little bit of instant coffee. I love using it any time I'm working with chocolate. I think it adds another layer of flavor to the cake, and it complements the chocolate really well. And then we're gonna add a pinch of salt to balance out the sweetness, and then some baking powder. All right, now that we have our dry ingredients, let's focus on our butter and sugar. So to a mixing bowl, I'm gonna add some butter and sugar, and we're gonna cream this together. All right, now that my butter and sugar are combined, I'm gonna go ahead and add the rest of my wet ingredients. So here, I have some egg whites, milk, and then three eggs. All right, let's go ahead and mix that together, and then I'm slowly gonna start incorporating the dry ingredients to it. All right, then I'm gonna add the remainder of my dry ingredients. Get in there. All right, and we'll mix the last bit. All right, awesome. And look at that. I mean, come on. So, over here, I have a greased Bundt pan. We're gonna go ahead and pour our batter into the Bundt pan. I love making chocolate cake. It's one of those things that's not very complicated, and is just so delicious every single time. You want to lick the spoon? No? So, my cake is ready to go into the oven. I'm gonna go ahead and cook it off until the toothpick comes out clean, and then we're gonna come back and make the lava portion of our cake. All right, so my cake is out of the oven, and it looks and smells amazing. Gonna let it cool, and while that cools, let's focus on the lava portion of the cake. So here, I have some chocolate, and we're gonna make a chocolate ganache, very simple, double boiler. And then I'm gonna add some heavy cream, and that's gonna give it a nice sheen. Now, I first saw this recipe online, and my mind was blown when I saw the video. I was like, I need to figure out how they do this, but it's so simple. It's all about the Bundt cake pan and the chocolate ganache. It's awesome watching your friends' reaction when you cut into the cake, and it just oozes out lava. It's almost done. In the meantime, let me go ahead and flip my cake. Here, I have a huge, huge plate, and why you want a big plate is because of all the lava that's gonna ooze out. So, we're gonna flip our cake right in the middle. You don't have to do that. The middle surface of a huge plate. Look at that! Right in the middle of our Bundt cake is where all of the ganache is gonna go, and that's gonna ooze out on the sides, but we just want to make an even layer, so it almost looks like there is no crater in the middle of our lava cake. Looks like all my chocolate is almost melted. And we're gonna pour our ganache in the middle of our cake. Just like that, till it starts oozing off the sides. And what you can do is you grab your spatula and kind of even this out, so it looks like you frosted a cake. No big deal, no one knows about our little secret in the middle. Top it with some powdered sugar. Can't go wrong there. There you go. Beautiful, right? See, no one would ever know that there's a little secret hiding in here until you cut into it. Very excited for this part. This is like the money shot right here, so you want to go ahead and cut into it. Cut off a little slice, or a big slice. No one's judging you, girl. Go in, and pull up. ♪ There is the lava ♪ ♪ Oozing out of my cake ♪ I don't know why I sung. I think it's the chocolate, it makes me happy. Go ahead and give this cake a try, shall we? This chocolate cake is so moist, and the ganache just adds another layer of chocolatey deliciousness. This chocolate cake is delicious. You're gonna want to get your pictures out, because this is Instagram worthy right here. You're going to love it. ♪ Get it ♪ ♪ Babe ♪ ♪ Get it ♪ ♪ Babe ♪ ♪ Get it ♪ ♪ Babe ♪ ♪ Get it ♪ - Can you hear me? It's talking to me. It's like talking to the ocean, except it's chocolate, and it's bark, and it's awesome. I put Pop Rocks on chocolate bark. Come on, I'll show you how to make it. All right, so chocolate, to me, is everything, and when it comes to chocolate, I like it nice and dark, so 62% chocolate, 62% cocoa. All right, so we're just gonna take this chocolate, I have some semi-sweet chocolate here. Love that sound. And I'm just breaking it up, putting it in my bowl, and I have some barely simmering water, very, very low, and we're just gonna melt all the chocolate to make our bark. Or, if you're lazy, which I am 99% of my life, you just use the microwave. Either way, it's all just happening in one bowl, so it's simple. And use any chocolate you want. If you want to buy chocolate chips, you could use that. I just really, really love this chocolate. Gorgeous! Put this in your double boiler, and just grab a little spatula, and we're just gonna wait very patiently until all of this chocolate melts. In the meantime, let's talk toppings, huh? We have some pretzels, which I've just chopped up. I just love the combination of a salty pretzel and chocolate. And what makes it even more fun is putting Pop Rocks all over the top. You're gonna have a really fun time surprising your guests. They're just gonna think it's, like, sprinkles or something, but it's gonna start popping in their mouth, they're gonna be like, "Ah, what?" It's fun. All right, so let's just check on our chocolate. It's melting nicely. I came up with this recipe because I remember, in 2000, it was about to be the Millennium, and I was living in Israel at the time, and they came out with this incredible chocolate, and they didn't even put the Pop Rocks on top. It was inside the chocolate, so you had no idea that it was in there. You took a bite of this chocolate bar, and it just starts popping In your mouth, and it was the most fun, fun candy I think I've ever had. I don't think I've ever seen this kind of chocolate in America, so it's here now, everyone. It is here. I brought it. It's super smooth and velvety, that's what you're looking for right here. Now, to make our bark, you're just gonna take a parchment-lined baking sheet. Whoa! Okay, this is my favorite part, because you get to be very creative here. Now, when you're making this, first of all, it's a really good make-ahead dish, so you could make this. If I knew I was having company, people coming over tomorrow for dessert, you make this, you keep it in the fridge, and it's just ready to go and pop out when your guests arrive. Oh my goodness! Okay, yum! Now it gets really, really fun. Take your little handy dandy spatula, and just kinda spread it out. You don't want it to be too thin. You don't want it to be too thick either. And chocolate bark is really fun to make because you could really use anything you have at home, any kind of candies you could throw on top, any kind of snacks, pretzels, potato chips, whatever. I think we're just about ready. So, we have our crushed pretzels. I just kinda like that it's crushed because it just distributes evenly on to our bark, and so you have that nice crunch. Isn't it the best being the chef, 'cause you just get to eat everything. Okay, now. So fun! It's like we're kids, right? All right, so let's start here. Watermelon, yum! You could use any flavor of Pop Rocks you like. Adds really fun color. Now I'm doing some blue. Oh my goodness, I love this. You can hear them starting to pop a little bit already. Gorgeous. Ooh, this is a pretty one because it kind of combines the red and the blue. Oh my God, it sounds so cool! I love it. Talk to me, uh-huh. Oh, it wants me to eat it. Okay, we gotta go put this in the fridge, and then we're gonna break it up into little bits, and devour it. So this was just setting up in the fridge for about two hours or so, and you know it's ready when you could just lift up a big sheet of Pop Rock bark. How pretty is that? It's like art work, I love it. Whoa! Hear that? Popping! Oh my goodness, it's such a surprise when it just starts popping in your mouth. These are so festive. I would totally make these for any birthday party, any family get-together. And I love to leave it totally rustic looking, so I want some big pieces, some small. Just keep it totally random and organic, I love it. How gorgeous does this look? I really feel like a kid again. That was so simple, and I'm ready for a party right now. Enjoy these poppin' treats. - You know, this dirty chocolate pudding is so luxurious, and it starts off by actually heating up some milk, so I'm only gonna do two cups of the milk, and I'm gonna save a quarter for later. That's about two cups. Gonna dump all of our sugar, just white granulated sugar, and our cocoa powder. And just give that a swirl. So now, as that begins to cook, all of that's gonna start to melt down. So in this bowl, I've got three egg yolks. To that, I'm going to add my corn starch. This is what's going to make it get nice and thick. Pinch of salt. Anything sweet, I like to add something salty just to balance it out. Some pure vanilla extract. And this is what makes it dirty, guys, some instant espresso powder. If you don't have instant espresso powder, you could also do an instant coffee powder. You can even do a coffee extract, but I really love that flavor inside of there. So just gonna give that a whisk. That looks great. And the rest of our milk goes inside. Bet you can't do it like me. Bet you can't do it like me. So our mixture came up to a simmer. So what I'm gonna do is gradually add about a third to our eggs. Now, it's really important to do this slowly because we've got uncooked egg yolks in here, and we don't want to have scrambled eggs, so that means just adding it in very slowly. So that looks good. And again, we're only gonna do half in there. This is a technique called tempering, where you basically add some of the hot liquid to your egg yolks, and then you're gonna add the same mixture, the egg mixture, back into the pot. Just add that in. And just give that a whisk over medium high heat. So I can see this is starting to thicken up. So you want to whisk constantly. So we're gonna turn it on low, and cook it for about one more minute on low heat. That looks so luxurious, doesn't it? Nice! So to that, I'm gonna shut my heat off. I'm just going to add a knob of butter, just a little bit butter goes a long way, so right in there. And give it one more whisk. You want to make sure that you add the butter to the hot liquid so that it can melt. Look at that, look at that. So we're gonna transfer this back into our bowl. Look how luxurious that is. And now I've got some Saran wrap. This is pretty hot, so just put it right across the surface of our pudding so that it doesn't form a skin on top. That looks good. I'm gonna wrap it one more time across the bowl. Now, before we put this into our fridge, because it's hot, obviously, we're gonna let it cool for about 20, 30 minutes, just until it gets to, like, room temperature, and then we're gonna put it in our fridge, let it set for four hours, and then we're gonna scoop it into our bowls and serve it up. It's gonna be so spectacular, so delicious. So I already have some pudding that I had chilling in my fridge overnight. You can leave this in your fridge for at least four hours up to overnight. You can do it days in advance. Yum! So I'm gonna scoop this into three servings here. Obviously, I'm not gonna eat them all by myself, but you know, maybe I will, I won't tell you. So this can serve about six, depending on how hungry they are. It's a wonderful dessert, so luxurious. That's fantastic. So now, what I'm gonna do is add a dollop of whipped cream right in the middle, and a raspberry to go right on top. I think that just looks really pretty. That's it, so easy. I'm gonna give this a try. Hello, sexy! Whoa! This is, like, a pudding on steroids. Seriously, like, that chocolate flavor is enriched by that coffee flavor, and I love that you could totally do it with espresso, which is what we did today, or coffee flavor, but it's just so really delicious and luxurious. I want to give this another try, wow! And it's so smooth and creamy. This is such a crowd pleaser. I'm Son of a Southern Chef, and I'll see you next time. - I'm gonna go to town on these zucchini by making a sweet treat in the form of chocolate zucchini bread. If you've never had zucchini bread, it might not connect in your head, sweet, vegetable, but think about carrot cake. It works, right? Give this guy a chance. Shred 'em up, peel and all. And it really makes it super moist. I don't know why it's called bread, though. Like, isn't it a cake? There we go. Now, just set this aside. You don't need to drain it or anything. Now I can make the batter. In this bowl, I'm gonna add some softened butter. Boop, don't throw away the wrapper. You can use the rest of the butter here to grease your pan. Follow that up with some brown sugar and honey. Cream all of this together. Add in one egg at a time. I love getting this bread at the farmer's market. Whenever they ran out, I was so sad. I would just give the guy a puppy dog face. He'd be like, "What you want me to do? "Go make your own bread." So I did. Now, for the dry ingredients. I've got some flour, unsweetened cocoa powder, baking powder for that lift, and a little salt. Give it a rough mix, and then pour it all into the wet ingredients. A little bit at a time, give it a stir. Now, for the last mix-ins, that shredded zucchini, and for a little crunch, crushed walnuts. If you want it super chocolatey, add chocolate chips. This looks perfect. You don't want to over-mix it. Now, just transfer it to your loaf pan. Ooh, looks like cake poop! My kind of dessert. Make sure to really spread it out in the pan so that it cooks evenly. This goes in the oven at 350 for about an hour. And there you have it, chocolate zucchini bread. It's moist and chocolatey. I hope you guys give this a try. I'll see you next time. Remember to just eat life. ♪ Hey ♪ - This is one of my favorite little pick-up snacks, chocolate, nuts, dates. They're ballin'. Let's go make 'em. All right, we got a food processor here, and everything is just gonna go right on in. Super simple. We have some nice, squishy Medjool dates. These ones are my favorite because they're so moist and so ridiculously sweet. All right, we got some hazelnuts here, and you could buy pre-blanched hazelnuts. I'm using them with the skin. It's just a little bit healthier to get that skin in there, but if you don't like the flavor, sometimes, they could be a little bit on the bitter side, you could totally use blanched as well, so totally up to you. And now, we have some unsweetened shredded coconut. I'm obsessed with coconut. Now, let's blend this all together. Let's make some nut balls. And you really want to blend the nuts so that it sticks together, 'cause we're gonna form these tight little balls and dunk 'em in chocolate. All right, it smells so sweet. And those nuts, these are so healthy, you're gonna love these. And you could use any nuts or any dried fruit that you have in your, I got a little bit excited about my nut balls. I'll just collect all of . Okay, so you know your mixture is blended enough when you can squeeze it together and it holds its shape. So you can make these any shape you like. I like to make little nut balls. I have a parchment-lined baking sheet, and I'm just setting these out right here, and I'm just gonna roll 'em all up. So I've been melting some chocolate here in my double boiler. You can also use a microwave if you like, but we use some nice, good quality high percentage of cocoa chocolates, so it's super healthy and full of antioxidants. I have a total sweet tooth, so I just figured what better way to get one perfect little bite than combine all my favorite flavors, which is nuts and dates. Okay, well, we have our beautiful little balls here. They kind of look like meatballs, right? All right, we have our chocolate here. Be careful, your bowl is hot. Got a little spatula here, just mix it all around. Let's get dippin', huh? So, you definitely do not need to have these, but we found some really cool fondue forks, so I figured why not use 'em, right? So we're taking our little nut balls. We just plop 'em in there. Get your station all set up. We have some fleur de sel standing by, which is just a fancy way of saying sea salt, just flake salt, and that little bite of saltiness with the chocolate brings out all the sweetness, that little unexpected bite of salt. How gorgeous is that? All right, let's keep dippin'. Mix it around. That is all, my friends. Salt over the shoulder. Good luck and goodbye to our little chocolate balls. We're gonna go chill them in the fridge for a little bit until they're hardened, and then we get to eat them. So cute! All right, well, we have some chilled chocolate balls now. How beautiful are these? I'm obsessed. I think we should dig on into one. Perfect! I love how chewy the dates make these. It makes them, like, chewy and gooey, super moist. Using Medjool dates here is really key. They're so soft, and that nut, chocolates, oh, my gosh, all those flavors, I just got a bite of coconut. This is a little perfect bite, and it's so satisfying. That's all you need, one little nut ball. These are ballin'. Cheers. - I love to make this in batches, and then store it at home so I can eat it any time. If you've never used buckwheat in a granola recipe, I highly recommend it. I think you'll be surprised. This homemade chocolate granola is so delicious, and you can use it for everything, from topping your smoothie bowls to putting it on desserts, or just having it on its own as a snack. It's really yummy and super easy to make too. The first thing we want to do is mix our coconut oil with the other wet ingredients, so your maple syrup and the spices as well. We have cinnamon, cacao powder, some vanilla essence as well. Of course, if you do live in a cooler climate, you're gonna have to melt your coconut oil first. I also like to add in a pinch of sea salt as well. Then we can put all the rest of the ingredients in, except for the cacao nibs. We'll leave them to the very end. The buckwheat, oats, the coconut. Give it a good mix, and then we can pop this in the oven. So you want to line your tray with some grease-proof paper, and then distribute this evenly on the pan. Now we want to pop this in the oven. It's on at 165 degrees Celsius. Now, we'll keep it in there for about 15 minutes or so, and also, keep a really good eye out because it does burn very quickly. We've used cacao powder so it's a little deceiving. You don't know if it's brown or burnt sometimes, but keep an eye on it and you'll be fine. This granola's been in there for about 15 minutes or so, so we can start mixing it up a bit, flipping some bits over, and then we'll put it back in the oven, and keep checking three minutes at a time. For the last touch, I just like to add some cacao nibs for some extra chocolatey crunch, and that is it. Store in a airtight jar, and you have your chocolate granola. - Whoever invented the whoopie pie is a genius! It's basically a cake and cookie all rolled up into one. This chocolate whoopie pie, paired with my special buttercream, are a matcha made in heaven, so let's get started. I'll start with my dry ingredients, some flour, some cocoa powder, baking soda, and salt. I'm just gonna mix it so it's all incorporated, and then I'll just set it aside. Moving on to my handy dandy mixer, I'm just gonna add in some unsalted butter at room temperature. Fluff it up for about a minute. And then I'll slowly add in my brown sugar. This process right here will make the whoopie pie nice and fluffy. Okay, that looks good, and now, I'm just gonna incorporate one egg into the mixing bowl. I'll add in some vanilla extract. So now, with my flour and my buttermilk, I'm just gonna incorporate them in three parts, alternating between each. Perfect, now I'm ready to scoop it into my whoopie pie pan. It doesn't have to be perfect, 'cause as I bake 'em off, it's gonna flatten and puff up. Bake this at 350 degrees for about 12 to 14 minutes. I pulled my whoopie pies out of the oven, and now, I'm gonna let them cool completely. But in the meantime, I'm gonna work on the matcha buttercream. I have unsalted butter at room temperature here. I'll just fluff it up for about a minute or so. I'm gonna add in my powdered sugar, some matcha powder. Matcha powder is basically green tea powder that's been finely ground down. Pinch of salt, some vanilla extract, and some milk just to stretch everything out. And I'll just mix it for maybe two to three minutes until it's nice and fluffy. This looks good. Look at the buttercream. I love cooking with matcha 'cause it's so beautiful. Now we're gonna assemble our whoopie pies! The cakes have cooled down completely. With my offset spatula, I'm just gonna grab a nice helping of buttercream. Grab a whoopie pie, and I'll just spread a thin layer on top. The tea flavor of the matcha just pairs super well with the sweet chocolate. It's like a match made in heaven. And plus, the colors really complement each other too. And then I just sandwich it together, and ta-da, we have our whoopie pie. Matcha has this, like, earthy, grassy flavor, and I know that sounds really weird, but in desserts, and when you sweeten it up, it just tastes so good. It's more portable than a cupcake and just as delicious. Ta-da! The buttercream is calling my name. Dzong! The cake is so moist. I hate that word, but I don't know what else to say. And the buttercream, the matcha flavor just comes through with the chocolate. You have to try this, it's so good! I'm gonna take another bite. I am good. - You guys, today, I'm gonna focus on some cooking basics. This is some 101 . I'm gonna show you how to make dessert sauces. We're gonna make a caramel sauce, 'cause I kind of make the best caramel sauce on the entire planet, you're gonna want to know that recipe, and a hot fudge sauce. Let's get started on the recipe. The first one I want to make is the salted caramel sauce. So, in my pot, I'm going to add my sugar and water together. We're gonna stir to dissolve over medium heat. Once it's dissolved and it looks clear like this, stop stirring, don't do it. You don't have to, you might actually mess it up if you do. So at this point, I want to brush down the sides of my pot with some water. You don't actually have to do this, but if you do have a lot of sugar crystals on the side of your pot, you risk the possibility of crystallizing your caramel sauce, which means that it's not gonna turn out entirely smooth. This is a really small step that I just do for prevention. I suggest you do it as well. Now, at this point, we're just waitin' for it to turn color. It's gonna happen slowly at first, and then it's gonna happen quick, so you want to have everything measured out for the rest of the recipe, and just keep it beside the hot pot. You can see we're getting a little bit of golden color, so I'm gonna swirl the pot. We're gonna swirl until we have a nice, even, golden color. Don't let it get all the way to amber. It will continue to cook once we add the cream. So at this point, the cream is going straight in. Don't freak out, all of your sugar is gonna clump together because of the cold cream. Don't you worry, when the cream comes to temperature, your sugar mass will dissolve, and you will start to see a smooth caramel form. At this point, I like to put in a little sprinkle of some salt, and I want to melt in the butter. We're gonna add in one little chunk at a time and stir it through until it's entirely melted. And you can see our caramel is pretty runny right now, but it is gonna thicken up in the fridge. So I'm gonna pour it into a Mason jar and get it in the fridge. And now, on to our hot fudge! We're gonna make it in kind of a similar fashion, over the stove in a medium sauce pan. So I'm gonna start by combining my cream, my corn syrup, sugar, cocoa powder, and salt in the sauce pan, and we're gonna stir to dissolve the sugar over medium heat. Then I want to bring it to a low boil, so that's when it's not, kind of, like, going crazy all over the place, you can just start to see the bubbles coming up. We're gonna add in our butter and cook for five minutes. This is what's gonna make it nice and thick, and really hold its shape. Instead of being kind of like a chocolate syrup, it's gonna be a little more fudgey and sauce-like. At this point, the mixture should be thickened. Now, this next step is optional. I like to add in a little bit of chocolate. I don't know why that's a secret. It makes it so much better. I've made it before without when I didn't have any, super simple, really easy, but when you add in the chocolate and the vanilla, it is epic. So I've got six ounces of bittersweet chocolate that's just going in. We're gonna melt that through. Of course, I'm gonna add in some vanilla as well, and I'm gonna whisk that all until smooth. So I'm gonna get it into another Mason jar and pop it in the fridge to let it cool down. Then let's serve it up! You guys are gonna thank me. You're gonna make this and you're gonna be like, "Julie, you are everything, and you made my life better." And I'm gonna be like, "You're welcome." In fact, I'm saying it now, preemptively, 'cause I know. And those are my basic dessert sauces! I hope you guys like this. I hope you get a chance to make them, and I will see you next time. - Today, I'm making these chocolate orange cake bars. They're really elegant, perfect for any occasion. Let's get started. I'm going to add my eggs. Next, I'm going to add my sugar, and a little bit of vanilla for some flavor. I'm gonna whisk this on high speed until the mixture is really light and fluffy. All right, all done with that, and now it's time to add the rest of our ingredients. I'm going to be dissolving some instant coffee with water. Stir it around until it's completely dissolved. Now it's time to add that in to my egg and sugar mixture. My next ingredient is sour cream, and my favorite part, some orange marmalade. Grab my spatula and just fold this all together. All right, I have my wet ingredients all done. Now it's time to prep our dry ingredients. In my mixing bowl here, I have my all-purpose flour. To that, I'll be adding dark cocoa powder, and some baking powder. Just mix this all together until I have a uniform mixture. So I'm going to drop my dry ingredients into the batter, and then gently whisk just until they're incorporated. You don't want to over-mix the batter. Time to get this transferred into our baking pan, so I'm just going to pour everything right in. Just make sure the batter is spread evenly across the pan, and this is gonna go into my preheated oven for about 30 minutes, or until the top is set. While my cake is in the oven, I'm going to get started on my chocolate ganache. So in a small sauce pan, I'm going to heat my cream until it's really nice and hot, and you want to heat it just until you can see some steam coming off the surface. And now I'm going to add in my chocolate. So I've turned off the heat on the stove, and I'm just going to whisk the cream and the chocolate together until I have a smooth ganache. And this looks perfect. I'm just going to set it aside for now, away from the heat. I just took my cake out of the oven, and it smells so good! Now it's time to get it out of the pan. Drop that over the top and flip it over. Perfect. Going to lift off this parchment paper. The aroma of this cake is just mouthwatering. It just takes me back to my childhood because my mom always used to make this cake for us. We'd come home from school and the whole house would smell like this chocolate orange cake. Time to get this cake covered in our chocolate ganache. Pour it right over the top. Grab a little offset spatula, and just spread it evenly across the top. Now it's time to cut the cake sheet into bars. And now, for the final little bit of garnish, I'm gonna add some candied orange pieces on the top. These look perfect, time to plate them. These cake bars are irresistibly good. It's time to dig in and enjoy one of these. Perfect combination of chocolate and citrus. They're beautiful, elegant. They're gonna be perfect for any occasion, and everybody's going to enjoy them.

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