Surprise your sweetie with this ultra rich and decadent cake. Why not? It may be because it’s Valentine’s Day, or maybe just ‘cause you want some. Chocolate that is. Get your mind out of the gutter people. No matter what the celebration, you will show that certain someone that you truly care!

I vacillated between calling this cake a wonder cake or a surprise cake. Why? For starters this cake looks like a one layer cake. So it get’s people wondering. Why the surprise? Really the surprise is revealed when you cut into it. Look. See? All that gooey and rich chocolate filling. How’d I do that? Easy of course. And I wouldn’t have it any other way. This cake was inspired by the individual lava cakes and your everyday saucepan cake. Damn I love those lava cakes. And I love Valentine’s Day. Ahhh, cupids, romance, flowers, and a Triple Chocolate Surprise Cake. Oh yeah.

Triple Chocolate Surprise Cake – it will surprise you and make you wonder – why didn’t I make this cake sooner?

Let’s start with the Chocolate Filling:

What you’ll need: 6 oz. (6 squares) semi-sweet chocolate, 1 oz. (1 square) unsweetened chocolate, 3 Tablespoons heavy cream, 2 Tablespoons vanilla extract and 2 Tablespoons light corn syrup.

Coarsely chop the chocolate.

Add the chopped chocolate to a small saucepan.

On low/med, heat the chocolate. Add the heavy cream, and

vanilla.

Stir it up with a spatula, until it is melted and combined.

Then add the corn syrup.

Heat on low stirring frequently, until the chocolate filling is creamy and is melted.

Remove from heat and set aside.

Let’s move on to the Chocolate Cake.

Ingredients: 2 cups all purpose flour, 2 cups sugar, 1 teaspoon baking soda,  Pinch of salt, ½ cup buttermilk, 2 eggs, 1 teaspoon vanilla extract, 1 cup butter, 1 cup water, and ½ cup cocoa ( I used ¼ cup dark cocoa and ¼ cup light).

In a medium bowl, add the flour, sugar, baking soda and salt.

Combine using a wire whisk. Set aside.

Get your pan ready. Grease and lightly flour a 9” round cake pan. I am using this cool silicone mold.  If using a silicone mold place it on a baking sheet to keep the cake’s shape.

In a medium bowl whisk the eggs.

Add the buttermilk

and vanilla.

Stir to mix and set aside.

In a medium/large saucepan

Melt the butter.

Then add 1 cup water and

½ cup cocoa powder ( I used ¼ cup dark cocoa and ¼ cup light).

Stir with a wire whisk to combine.

Over med/high heat

bring to a boil stirring constantly.

Take off of heat.

Set on a heat proof surface and plug in electric mixer. We are going to do it all in one pan baby!

Start by beating in the flour mixture. The chocolate will still be warm so we want to add the flour part in first.

Then add the buttermilk mixture.

Beat on medium speed until thoroughly mixed.

Pour half of the batter into a greased and lightly floured 9” round cake pan.
Get the Chocolate Filling ready.

Place the Chocolate Filling by the spoonful

in a circle pattern on the cake batter.

Leave a hole in the center.

Pour the rest of the batter over the top to cover completely.

Bake for 40 – 50 minutes in a preheated 350° oven until toothpick inserted in center comes out clean.

Set aside to cool completely before frosting.

For the Rich Chocolate Frosting:

½ stick unsalted butter, 1 oz semi-sweet chocolate, ½ bar dark chocolate, 3-4 cups sifted powdered sugar, 1 teaspoon vanilla, and 5-6 Tablespoons of heavy cream (not pictured).

In a medium glass bowl,

melt the butter and chocolate in the microwave.

Beat together until glossy.

Add the vanilla extract and

half of the sifted powdered sugar.

Beat the mixture until it looks a bit lumpy.

Beat in the heavy cream one tablespoon at a time until it’s a nice, creamy, spreadable consistency.

Adjust by adding more powdered sugar accordingly.

Place in fridge for 20 -30 minutes.

Let’s frost our wonder cake!

I’m using my cool cake pan. It’s quite a unique relic that I got at a garage sale a few years back.
I think it is charming. Like me.

Flip the cooled cake over onto the prepared plate or platter.

It’s not as easy with the silicone cake pan.

OOOH yeah.

Start spreading the frosting from the center of the cake out.

Frost the sides. Lick frosting from finger. Repeat last step.

Now for the finishing touch, some shaved dark chocolate.

sprinkle it on top.
The chocolate melted on my fingers. I guess I’ll have to lick it off. Poor me.

What a wonder!

Let’s get some.

In our mouth

NOW.

Triple Chocolate

Surprise!

 Printable Recipe

Triple Chocolate Surprise Cake

Chocolate Cake:

2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
Pinch of salt
Using a wire whisk, combine the flour, sugar, baking soda and salt. Set aside.

½ cup buttermilk
2 eggs
1 teaspoon vanilla extract
In a medium bowl whisk the eggs. Add the buttermilk and vanilla and stir to mix.

In a medium/large saucepan:
Melt 1 cup butter
Then add
1 cup water
½ cup cocoa powder ( I used ¼ cup dark cocoa and ¼ cup light)
Bring to a boil stirring constantly. Take off of heat. With an electric mixer, beat in the flour. Then add the buttermilk mixture. Beat on medium speed until thoroughly mixed.

Pour half of the batter into a greased and lightly floured 9” round cake pan. Place the Chocolate Filling by the spoonful in a circle pattern on the cake batter. Leave a hole in the center. Pour the rest of the batter over the top to cover completely. Bake for 40 – 50 minutes in a preheated 350° oven until toothpick inserted in center comes out clean.

Set aside to cool completely before frosting.

Chocolate Filling:

6 oz. (6 squares) semi-sweet chocolate
1 oz. (1 square) unsweetened chocolate
Coarsely chop the chocolate

3 Tablespoons heavy cream
2 Tablespoons vanilla extract
2 Tablespoons corn syrup, light
In a small saucepan, heat the chocolate. Add the heavy cream, and vanilla stirring until it is melted and combined. Stir in the corn syrup. Heat on low stirring frequently, until the chocolate filling is creamy and is melted. Remove from heat and set aside.

Rich Chocolate Frosting

½ stick unsalted butter
1 oz semi-sweet chocolate
½ bar dark chocolate
1 teaspoon vanilla
In a medium bowl melt the butter, and chocolate. Add the vanilla extra.

3-4 cups sifted powdered sugar
5-6 Tablespoons of heavy cream

With an electric mixer beat in half of the powdered sugar. Beat in the heavy cream one tablespoon at a time until it’s a nice, creamy, spreadable consistency. Adjust by adding more powdered sugar accordingly. Place in fridge for 20 -30 minutes. Frost cooled cake.

I am dreaming about the sun. How about you? It has been cold, cold, cold and rainy. Did I mention cold? I can deal with the rain but this cold weather – not so much.
Zesty Lemon Bars are just what I need – a bright treat full of fresh lemons = pure happy power.  If I can’t have the sun – I’ll take these Zesty Lemon Bars any day of the week.

Zesty Lemon Bars are so dreamy, and a cinch to make. I start with a light buttery crust, and top with a zesty lemon filling. If you like the filling in a lemon meringue pie then you are going to go crazy lemons over this. These bars are way addicting. They never last long in my house.  If you are giving these as a gift or taking them to a party -they look so pretty cut into little diamond shapes and put in decorative candy/cupcake liners – maybe something sweet for your sweetie?

Put a little sunshine in your day with these Zesty Lemon Bars.

Here’s what y’all need: 4 eggs, 2-3 lemons juiced (about 1/3 cup), 1-2 Tablespoons lemon zest, 2 sticks butter

2 ¼ cups all purpose flour, 2 cups granulated sugar, ½ cup powdered sugar and a pinch of salt. Oh yeah, and 1 teaspoon baking powder which will show up later.

Let’s start with the buttery light crust.

Ahhh.  I’m happy already.

Soften the butter

Add the flour

and powdered sugar.

Start mixing. Use a fork or a pastry cutter.  Whatever your fancy.

Dump it all into an ungreased 13×9 glass Pyrex dish.

Press it down evenly – I use the flat surface of my measuring cup and some plastic wrap over the top.

Too easy.

Pop the crust in a preheated 350° oven for 20 minutes.

Set aside the crust to cool.

Now for the filling.  Insert my smile here.

Zest the lemons – 1 -2 Tablespoons’ll do. Add the zest to a medium mixing bowl.

Feeling zesty yet?

Juice the lemons.
I use a handy juicer. Cause I’m lazy.

Pour in the lemon juice

If the lemons are extra juicy and you have more than 1/3 cup it’s okay. Just add a pinch more of the flour needed and call it a day.

Add the sugar and eggs to the lemon juice and zestiness.

Blenderize.

Add the flour and

the baking powder.

Stir it all up with a spoon.

Don’t mind the white globs.  They are fine. Trust me.

Pour the filling on the crust.

Pop it back in the oven and bake for 20 more minutes until nice and golden.

Let cool before cutting into bars or bite size diamond shapes.  I sometimes cut my fancy shapes before I dust on the powder, but today I’m skipping this step. Today is dust and cut!

Sprinkle the powdered sugar over the lemon bars -

to your liking.  I like it alot.

This is what dreams are made of.

A dusting of powdered sugar, over a layer of zesty lemon heaven.  Pinch me.

Sunny happy days indeed.

 Printable Recipe

Zesty Lemon Bars

Crust:
2 cups all purpose flour
1 cup butter softened
½ cup powdered sugar

Preheat oven to 350°. Using a fork or pastry cutter, mix thoroughly. Press mixture into an ungreased 13×9 glass Pyrex dish. Bake for 20 minutes.

Filling:
4 eggs
2 cups granulated sugar
Pinch of salt
2-3 lemons juiced about 1/3 cup
1-2 Tablespoons Lemon Zest
¼ cup flour
1 teaspoon baking powder
Powdered sugar for the top
Juice and zest the lemons.  In a medium sized bowl, mix the eggs, sugar, salt, lemon juice, and zest together. Stir in the flour and baking powder.

Pour the filling onto the warm crust and bake for 20 more minutes. Cool before cutting into squares, or shapes and dust with powdered sugar.