chocolate

Make cake

• Preheat oven to 350 degrees. Cut parchment paper to fit in the bottom of a 9-inch cake pan. Apply nonstick spray with flour inside cake pan, then place parchment and spray again, being sure to coat the interior sides.
• Beat butter and sugar until fluffy, stopping to scrape sides of bowl. Add eggs, one at a time. Add vanilla.
• In another bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk/soured milk, beating just until combined. Spoon batter into prepared pan.
• Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes, then remove to let it cool completely on a wire rack.

Make frosting

• After the cake is completely cool, make the frosting.
• Beat butter until creamy. In another bowl, sift together confectioners’ sugar, cocoa, and salt. Add cocoa mixture to butter, beating until combined. Stir in buttermilk/soured milk until it reaches a spreadable consistency. Use an offset spatula to adorn cake. Add sprinkles on top.

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• Prep mini muffin pans(s) by applying a heavy coating of nonstick spray in the wells. Note that the recipe makes about 70 mini muffins, so having multiple pans will speed up the process. Preheat the oven at 350 degrees.
• In a large bowl, mix together the cake mix, eggs, oil, and Irish coffee creamer. Once there are no clumps, add the chocolate chips. Batter will be a little runny.
• Use a teaspoon scoop to fill the wells about 2/3 full. Do NOT fill to top, as they will grow during baking.
• Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Cool in pan for 10 minutes. Use a fork to pry them out and onto a rack to cool. If some chocolate chips stick to the pan, try to pop them back into the muffins… or just eat them.
• If you’re reusing the pan to do another batch, use a paper towel to swipe out the wells before adding fresh nonstick spray. Refill with batter and continue.
• Once the muffins are cooled, place them close together in rows on parchment paper.
• Mix the glaze ingredients to form a thick glaze. Either drizzle lines across the muffins or add a small spoon onto each. Let set an hour or so until glaze is firm.
• Store in a sealed container in the fridge or at room temperature.

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Make the crust

• Use a food processor to pulse together the flour, sugar, and salt. Add the shortening and butter to form coarse crumbs. Add the vinegar and the minimum 6 tablespoons water. [Note that the vinegar may smell quite strong but that will bake away.] Pulse repeatedly. If the dough doesn’t start to come together, drizzle in more water and pulse more but don’t overwork.
• Turn the dough out onto a piece of plastic wrap and press together into a 1/2-inch thick rectangle. Chill in fridge for at least an hour, or up to a few days.
• Line jelly roll pan with a large piece of foil that covers bottom and up all four sides. Apply nonstick spray.
• Roll out the dough to create a very large rectangle, about 13×18, and use the rolling pin to lift it into the pan. Press crust in, folding over excess dough and crimping. Chill pan in fridge, uncovered, for at least an hour.
• Preheat oven at 375 degrees. Line the interior of the crust with foil. Fill up with pie weights or dried beans.
• Bake crust for 20 to 25 minutes, until turning golden at edges. Carefully use the foil to lift the pie weights onto another pan to cool completely.
• Return the crust to the oven to bake for another 25 to 30 minutes, until golden across the bottom. Transfer to a rack to cool.
• Reduce oven temperature 325 degrees.

Make the filling

• Place butter and chocolate in a large microwave-safe bowl. Heat in microwave in 20-second intervals, stirring between each pass, until melted and smooth.
• Mix the sugar, cocoa powder, espresso powder, and salt into the chocolate. Follow up with the half & half, vanilla, whole eggs, and yolks until smooth without any streaks of egg.
• Pour filling into the cooled crust. Bake until pie is set with only a slight jiggle to the middle, 25 to 35 minutes.
• Transfer to a rack to cool. A bench knife will be easier to cut the pie within the pan, but regular sharp knife will also do. Serve warm or at room temperature. It is best with ice cream, Cool Whip, canned dairy cream, etc.

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• In a microwave-safe bowl, melt 1/3 cup chocolate chips in a few short bursts, taking care not to overcook. Stir until smooth. Set aside to cool a smidge.
• Cream butter and sugars together until light and fluffy. Add eggs and vanilla. Mix in the melted chocolate chips, blending until it forms a consistent brown color. Slowly mix in flour, cornstarch, baking soda, and salt. Fold in the chocolate chips.
• Chill dough for at least 2 hours.
• Preheat oven at 350 degrees. Place parchment on baking sheet.
• Scoop the dough using a teaspoon or small scoop, spacing apart. Bake for 9-11 minutes, until set in middle. Let cool on cookie sheet for 10 minutes before transferring to rack.
• Store in a sealed container. Keeps well for at least 3 days.

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• Preheat oven at 375 degrees. Line baking sheet with parchment.
• In a large mixing bowl, beat the butter to soften. Add both sugars and beat until fluffy. Add vanilla followed by the eggs one by one.
• In another bowl, stir together flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. Fold in the chocolate chips.
• Use a scoop or tablespoon to space out dough on parchment. Bake for 10 to 13 minutes, until they look set and light gold. Let them remain on the pan a few minutes before transferring them to a cooling rack.
• Store cookies at room temperature in a sealed container.

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Make crust

• Place the butter, sugar, and salt in a small saucepan and heat on medium until the sugar is dissolved and the butter is fully melted.
• In a large bowl, combine the graham cracker crumbs with the butter mixture to thoroughly moisten.
• Place tart pan on a cookie sheet. Press crumbs evenly across the base and sides of the tart pan. Use the cookie sheet to place pan in fridge for at least 1 hour, or freeze for 15 minutes.

Make filling

• In a medium saucepan, bring the heavy cream and espresso powder to a simmer. Remove from heat and add the chocolate and butter; let them stand for 2 minutes, then stir until glossy and smooth. Pour the ganache into the crust and smooth out with an uneven spatula.
• Chill tart in fridge until it’s starting to set, about 20 minutes, then sprinkle flaked sea salt over top.
• Put back in fridge to chill until completely set, at least an hour. Carefully pop the tart pan's outer ring off. Place base onto a cake plate or other serving dish. Cut off slices to serve. Serve with a drizzle of caramel on top, or use honey or fruit preserves. Would also be great with ice cream.
• Cover tart with foil to store in fridge. Will keep well for at least 6 days.

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