A slice of this rich chocolate bundt cake goes so well with the morning cup of coffee!

Ingredients for the chocolate bundt cake:

3/4 cup cocoa powder
1 cup chocolate chips
3/4 cup hot water
1 1/2 sticks butter, melted
1 cup yogurt
1 tbsp vanilla
5 eggs
2 cups packed brown sugar
1 3/4 cup flour
1 tsp salt
1 tsp baking soda

Directions on how to make chocolate bundt cake:

Preheat oven to 350F.

Pour hot water over cocoa and chocolate chips and stir.  Add melted butter and stir until combined.  Add yogurt and vanilla and stir until combined.

In a separate bowl, whisk eggs with sugar.  Add to the cocoa, chocolate chips, butter,  yogurt and vanilla mixture, and stir until combined.

Mix flour with salt and baking soda.  Add the flour mixture to the liquid ingredients and stir until combined and smooth.

Spray the non-stick bundt pan with non-stick cooking spray – make sure that you have coated the inside completely.  Pour the batter into the bundt pan.  Bake for 50 minutes.

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Ingredients:

2 cups flour
1 tsp baking powder
2 sticks butter, softened
1 1/2 cup sugar
1/3 cup cocoa powder
2 eggs
1 tbsp vanilla
2 cups white chocolate chips
1 cup chopped walnuts

Directions:

Preheat oven to 375 F.

Cream together butter and sugar.  Add eggs and vanilla and mix until combined.

Add flour, baking powder and cocoa powder and stir until combined.

Add chocolate chips and nuts and stir until combined.

Line the baking sheet with parchment paper.  Drop the cookie batter by a tablespoon on a baking sheet, spacing the cookies at least 1 inch apart.

Bake for 10 minutes.  The cookies will look undercooked, but take them out.  After they cool down, they’ll be just right :) 

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Ingredients For Homemade Chocolate Truffles:

16 oz dark chocolate
1 cup heavy cream
1 tbsp liquor (optional) (if using, coffee liquor goes really well here)

Directions For How To Make Chocolate Truffles:

Break up chocolate into small pieces.

Heat the cream just to the point of simmering.  Watch it the whole time, since boiling cream can overflow the pot!  Remove from heat right away once it starts to simmer. 

Stir in the chocolate and liquor (if using), and keep stirring until the chocolate has melted completely.  Let cool, then put in the refrigerator. 

Check the consistency of the truffle mixture after 2 hours in the refrigerator.  You should be able to roll balls from it.  If it’s too soft (impossible to roll balls), put it back in the refrigerator and check again after 30 minutes.

Line the baking sheet with parchment paper.  Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper. 

Put the baking sheet with homemade chocolate truffles in the freezer for 30 minutes.  After you remove them from the freezer, put on a plate and enjoy!  Store the homemade chocolate truffles in the refrigerator.

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