Tag Archives: chocolate

Flourless Chocolate Cake with Strawberry Sauce

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!


from March 8, 2012…

So are you craving rich chocolate cake, but don’t want to take the time to make one? Or does another box of brownies just seem boring? Perhaps you need a gluten free dessert and just don’t know what to make. Well, have I got a solution for you!

Flourless Chocolate Cake | thepajamachef.com

How about Flourless Chocolate Cake with Strawberry Sauce? Think a rich, sophisticated chocolate fudgy cake topped with sweet, smooth, homemade strawberry sauce. Sound delish? Mmhmm, I thought so.

And despite how indulgent this recipe sounds–it’s actually fairly healthy, calorie wise. You know, as far as chocolate cakes go. What I love about this recipe is that the sweetness comes from the chocolate and the strawberry sauce, not tons of added sugar. That’s how the richness shines through. If you’re pressed for time, you can use strawberry preserves or another all-fruit spread, but don’t skip the sauce, as it really brings the cake up a notch or two.

Flourless Chocolate Cake | thepajamachef.com

Each slice of this Flourless Chocolate Cake with Strawberry Sauce is absolutely divine, and it’s so simple to make that it has definitely earned itself a spot on my emergency dessert list. It is just that good! Enjoy!

one year ago: Pumpkin Spice Cream Cheese
two years ago: Cinnamon Sugar Apple Cake
three years ago: Stovetop Mac & Cheese with Broccoli

Flourless Chocolate Cake with Strawberry Sauce [cake from You Can Trust a Skinny Cook by Allison Fishman, sauce from Our Best Bites]
click to print


for cake

  • 1/2 cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup sugar
  • 2/3 cup unsweetened cocoa powder + more for dusting/garnish
  • 4 large eggs
  • 1/4 teaspoon vanilla extract
  • vanilla ice cream, for serving

for sauce

  • 1 pint strawberries [I used frozen]
  • 1/3 cup sugar
  • 1 teaspoon vanilla or almond extract [I used vanilla]


Preheat oven to 350 degrees. Grease a 9 inch cake pan with cooking spray, then thoroughly “flour” with cocoa powder.

Melt butter in a small saucepan over medium heat, add chocolate chips, and remove from heat. Stir together until chips have melted.

Next, stir together sugar and cooca in a medium bowl. Make a well and add the eggs and vanilla. Whisk to combine, then pour in chocolate mixture and fold in with a wooden spoon. Pour into pan and cook in oven for 60 minutes. Cool on cooling rack for at least one hour or until mostly cool, then invert on serving dish.

While cake is cooling, prepare strawberry sauce.

Combine strawberries, sugar, and extract in saucepan over medium heat. Bring to a simmer, always stirring and breaking up berries along the way. Cook for five minutes or until berries are hot and sugar is dissolved. Remove from heat and puree with an immersion blender until desired consistency is reached. Alternatively, you could let mixture cool and [carefully] puree in a blender or food processor.

Dust cake with extra cocoa powder, then serve with a scoop of vanilla ice cream and a dollop of strawberry sauce.

Time: 80 minutes [20 minutes active], plus time to cool.

Yield: 12 servings.

Notes: If you’re nervous about inverting the cake pan without breaking the cake, feel free to try lining with parchment paper [the recipe suggested it, but I didn't do it] or use a springform pan–since it has a removable bottom, it should work perfectly! If you need this cake to be gluten free, be sure to double check that all ingredients are gluten free, as some things [chocolate chips, cocoa powder, etc.] sometimes can contain wheat additives. I’m no expert on gluten free, but just a little heads up. Be sure to investigate on your own!

Linked up with: Weekend Potluck, Foodie Friday.

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Pumpkin Spice Chocolate Chip Cake with Nutella Frosting

Ohhh, pumpkin spice. Is there a better fall flavor? I think not. Especially when paired with not just one, but TWO kinds of chocolate–mini semi-sweet chocolate chips and Nutella. This cake is basically gonna rock your socks off. It’s rich and moist [sorry, it is] with a perfect crumb texture that you will not be able to stop eating. Or at least, I couldn’t. The sprinkles on top make it even better!

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting | thepajamachef.com

I think this cake was the first pumpkin recipe I made this fall, and I am so glad it turned out! See, I adapted the recipe from another favorite–Banana Chocolate Chip Cake. Usually improv recipes work out, especially if there aren’t tons of changes, but ya never know.

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting | thepajamachef.com

As I whipped the cake together [literally whipped, this cake takes about two seconds to throw together], I worried that it wouldn’t bake right or something. A few years ago I had a horrible experience with a pumpkin bread recipe I adapted from a banana bread and just didn’t want a repeat of that. I didn’t need to worry though. This cake was just a dream. Perfect warm out of the oven, perfect frosted, perfect as a snack, perfect as breakfast, perfect as dessert. Perfect, perfect, perfect. When can I make it again? Or more importantly… when will you make it?

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting | thepajamachef.com

The flavor of fall and the flavor of chocolate. How can you go wrong? Especially when you add in my new favorite rich and creamy Nutella frosting. You know how smooth Nutella is by the spoonful? Well, adding cream cheese and butter and sugar, milk, and vanilla too makes it even smoother. :) Be really careful when you’re frosting the cake–make sure to save enough for the cake. This frosting has a way of ending up in your mouth instead. It’s really bizarre, I say. But that’s okay–the cake is made with white whole wheat flour and a vegetable, so it’s healthy, right? :)

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting | thepajamachef.com

This is a cake I’d highly recommend if you like cake. Or pumpkin. Or chocolate. Cause it is just darn good. Enjoy those sprinkles too! :)

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting [cake adapted from Banana Chocolate Chip Cake; frosting is a TPC original]
click to print


for Pumpkin Spice Chocolate Chip Cake

  • 2 cups white whole wheat flour
  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 15 ounce can pumpkin puree [not pumpkin pie filling]
  • 1/2 cup skim milk
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips

for Nutella Frosting

  • a generous 3/4 cup Nutella
  • 4 ounces cream cheese, softened [regular or Neufchatel]
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar [perhaps more]
  • 2-3 tablespoons milk [perhaps more]


Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.

Combine the flour, sugars, baking powder, baking soda, cinnamon, cloves, and ginger in the bowl of a stand mixer. Mix on low for a minute to combine. Then add pumpkin, milk, butter, eggs, and vanilla and beat on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To making frosting, whisk together Nutella, cream cheese, butter, and vanilla. Add powdered sugar by the half cup and milk by the tablespoon, whisking well in between incorporations. Add additional powdered sugar and/or milk to reach desired consistency.

Spread on cooled cake, then top with sprinkles or more chocolate chips. Store covered in the refrigerator.

Time: 45 minutes [10 minutes active] + time to cool.

Yield: 16-20 servings, depending how you cut it.

Linked up with: Foodie Friday, Weekend Potluck.

Chocolate Chip Orange Cookies

I never make plain ‘ole Chocolate Chip Cookies. It’s rare that I’m craving a chocolate chip cookie in the first place, and if I absolutely had to make one, I normally add a bunch of other things like pumpkin, coconut, peanut butter, etc. But a few weeks ago I needed to make a dessert for our small group and these cookies just sounded good. I think it was the orange and chocolate combo. Even though it’s summer, and the citrus chocolate thing is so Christmasy, I had to have it. And I am so glad I did, because these cookies are out of this world!

Orange Chocolate Chip Cookies | thepajamachef.com

This may be my new go-to chocolate chip cookie altogether. The cookie itself is practically perfect–chewy on the inside, crispy on the outside. They stay soft for days–though I bet they won’t last long! When you add in orange zest and juice, the flavor gets even better!

And the best part of these cookies besides their incredible flavor and texture? The fun faces in a couple cookies as they baked. See below. :) Yes, I’m a dork.

Orange Chocolate Chip Cookies | thepajamachef.com

OH! And one other thing. I know there’s some debate in the cookie world about how to do the butter. Melted? Softened? Throw it straight in from the fridge? [I know some people actually do that, and if you cream it well enough it actually sorta works.] The original recipe calls for melted butter, but I prefer using softened, so I just did that and it worked out fine. Click on over to the original if you prefer melted [or need to hurry up the process]. One thing I wouldn’t hurry up is the chilling! Chilling the dough is essential. It deepens the flavor [tried the dough before + after and found a definite difference!] and it firms up the dough so it doesn’t spread as much. The thicker the cookie, the better imo. Hope you try these fabulous orange chocolate treats. They’re a fun twist on a classic cookie. Enjoy!

a year ago… Brown Sugar Squash Muffins
two years ago… The Best Panini Ever
three years ago… Creamy Lemon Squares

Chocolate Chip Orange Cookies [slightly altered from Crazy for Crust via Chef in Training]
click to print


  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons orange juice
  • 1 tablespoon orange zest [from 1 large orange]
  • 3 1/4 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips


Cream together butter and sugars until soft and fluffy, about 2 minutes. Add eggs one at a time, mixing on low in between. Then add vanilla, orange juice, and orange zest, and beat on low for 1 minute until combined.

Gradually beat in flour and baking soda, then fold in chocolate chips. Do not overmix.

Chill dough, covered, in the refrigerator for at least 30 minutes–but an hour + is best.

Preheat oven to 350 degrees while you form the dough into balls. Line baking sheets with parchment or a silpat, then scoop dough into 1.5 to 2 tablespoon balls and place on prepared baking sheets. Bake for 10-11 minutes or until golden brown around the edges but still slightly soft in the middle. Cool on the baking sheet for 5 minutes before removing to cooling rack to cool completely.

Time: 30 minutes, plus time to chill.

Yield: 3-4 dozen depending on how size.

Linked up with: Foodie Friday, Weekend Potluck.

Double Chocolate Banana Muffins

Well, I wish I had a fun story to tell about these muffins, but I don’t. These Double Chocolate Banana Muffins are pretty much out of this world, so that’s the story itself, I suppose. They are utterly chocolately, perfectly fluffy, and even a smidge on the healthy side. You should totally make them, stat. Need I say more?

Double Chocolate Banana Muffins | thepajamachef.com

Like any banana bread or baked treat, these are best made with ultra ripe, almost too disgusting to look at, much less touch bananas. These are nowhere near ready… they should be almost completely black. The darker the banana, the sweeter the flavor, I say. [Even though I basically have to have Ben deal with the grossness.]

Double Chocolate Banana Muffins | thepajamachef.com

These muffins get their amazing, rich flavor from not one, not two, but THREE kinds of chocolate. I know I called them Double Chocolate, but I may have lied a bit. Cocoa powder, white chocolate chips, and mini chocolate chips are ALL necessary for success here, folks. In a cupcake, I’d pretty much never use all three things at once. But in these muffins? Totally works. Especially because these muffins are a bit on the healthy side thanks to the use of applesauce, flax seed, and whole wheat flour. What more could you ask for?

Double Chocolate Banana Muffins | thepajamachef.com

a year ago… Chocolate Zucchini Muffins 
two years ago… Recipe Repeat: Crock Pot Santa Fe Chicken
three years ago… Potato Soup

Double Chocolate Banana Muffins [from Amy's Cooking Adventures]
click to print


  • 3 ripe bananas, mashed
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flax seed
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/4 cup white chocolate chips
  • 1/4 cup mini chocolate chips


Preheat oven to 350 degrees. Line muffin tins with paper liners or grease well with cooking spray.

In a large bowl, combine bananas, oil, applesauce, brown sugar, eggs, and vanilla. In a separate bowl, whisk together flours, flax seed, cocoa powder, and baking soda.

Fold dry ingredients into the wet, then add chocolate chips and gently mix until just combined. Batter will be lumpy.

Spoon into muffin cups, filling about 2/3 full, then bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool completely before storing in an airtight container.

Time: 30 minutes.

Yield: 14-16 muffins.

Notes: Use or freeze within 3 days. These muffins freeze well!

LInked up with: Foodie Friday, Weekend Potluck.

Coconut Chocolate Chip Buttermilk Crumb Cake

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Sometimes in the summertime, chocolate can be given the heave-ho as berries and other summer fruits take center stage. Even so, a cake can come along to change this. Cause a girl’s gotta have her chocolate, right?!? Especially when it comes in the form of Coconut Chocolate Chip Buttermilk Crumb Cake. I know that’s a mouthful, and normally I shy away from giving food loooooong names, but in this case, it is totally worth it. I promise. :)

Coconut Chocolate Chip Buttermilk Crumb Cake | The Pajama Chef

This cake! Ohhh this cake. Crumb cakes just can’t be beat, can they? Well, a plain ‘ole crumb cake could get beat by this Coconut Chocolate Chip Buttermilk Crumb Cake, for sure. This cake is a buttery, flavorful masterpiece with a hint of sweet, tropical coconut. Using buttermilk in the cake itself just makes the batter so tangy and irresistible, and it bakes up soft and fluffy every. single. time. To lighten up the cake, I used the ‘ole half applesauce/half butter trick. For an even more decadent cake, use a full cup of butter, but really, the applesauce doesn’t affect the texture one single bit. I’m not a fan of applesauce in quick breads because the texture tends to get a little wonky, but here, the butter and buttermilk balances it out.

Coconut Chocolate Chip Buttermilk Crumb Cake | The Pajama Chef

Mixed into the batter are some mini chocolate chips and a touch of shredded coconut–see them? Mini chocolate chips > regular chocolate chips any day. Better chocolate to batter ratio, if you will. :) Then, as a topper of this already amazing cake we have some crumbs. Normally, crumbs are a bad thing. A messy thing. [Think toast.] Not so with cake! These crumbs are delectable bits of sugar and butter and coconut emulsion that just melt in your mouth. I couldn’t get enough of them. Seriously folks, when I cut the cake a few crumbs happened to fall off the knife onto the floor or the countertop or even the bottom of the pan, guess where they ended up? If you guessed the trash can, you are dead wrong. If you guessed my mouth… then, well, we’re kindred spirits. For good measure, I threw some more mini chocolate chips and shredded coconut on top. This makes one heck of a cake, friends.

Coconut Chocolate Chip Buttermilk Crumb Cake | The Pajama Chef

If you like coconut and chocolate, then this is for you. I’ve been on a serious coconut kick over the past year plus and I think… I THINK… that this is the best coconut recipe that I have ever tasted. And I’ve tasted a lot of coconutty treats–candy, muffins, cookies, rice, even chicken. But this cake beats ‘em all. I am extremely tempted to throw my day aside right now and head to the store for the few ingredients I need for this delightful cake. I’m starting the training for my fourth marathon soon, so I need the fuel, right? :) Have a great weekend! Enjoy!

Coconut Chocolate Chip Buttermilk Crumb Cake [adapted from The Spiced Life]

click to print


for the cake

  • 1/2 cup unsalted butter, softened
  • 1/2 cup unsweetened natural applesauce
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tablespoon coconut emulsion [or extract]
  • 1 cup low-fat buttermilk
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup mini chocolate chips
  • 1/2 cup shredded coconut

for the crumb topping

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar, packed
  • 1/3 cup unsalted butter, cold & cubed
  • 1 teaspoon coconut emulsion [or extract]

for finish

  • 1/3 cup shredded coconut
  • 1/3 cup mini chocolate chips


Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray [or your butter wrapper!].

In the bowl of a stand mixer, cream butter on high for 1 minute. Then add applesauce and beat on medium for 1 minute to incorporate. Then add sugar and beat again until fully incorporated, scraping the sides as needed.

Add eggs one at a time, mixing between additions.

Then, stir together coconut emulsion and buttermilk. In a separate bowl, whisk together flours, baking powder, and baking soda.

Alternately add buttermilk and flour to mixing bowl, beating on low in between additions and frequently scraping the sides. Fold in the chocolate chips and coconut.

Pour cake batter into prepared pan and set aside.

Next, prepare the crumb topping. Stir together flour and sugars, then cut in cubed butter with a pastry blender or two forks. Drizzle on coconut emulsion, then mix in with pastry blender. Sprinkle topping evenly over the batter, including the corners.

Bake for 50 minutes, then remove from oven and sprinkle with coconut. Return to oven for another 5 minutes then check for doneness with a toothpick. If toothpick does not come out clean, cover with foil and bake for another 5 minutes and check again. Bake until toothpick inserted in the center comes out clean. Immediately top with mini chocolate chips, then cool completely before cutting.

Time: 75 minutes [15 minutes active].

Yield: 16-20 servings, depending how you cut it.

Linked up with: Weekend Potluck.