Sublime Black Velvet Cake
Ingredients
For the Cake:

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder (dark or black cocoa preferred)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup cocoa powder
2 teaspoons vanilla extract
4–5 tablespoons milk or heavy cream
Instructions
Prepare the Cake Batter:

Preheat oven to 350°F and grease or line two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat until smooth.
Slowly mix in the boiling water. The batter will be thin—this is normal.
Bake the Cake:

Divide the batter evenly between the cake pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:

Beat softened butter until creamy.
Sift in powdered sugar and cocoa powder, then mix until combined.
Add vanilla extract and 4 tablespoons of milk or cream. Beat until smooth, adding more milk as needed.
Assemble the Cake:

Place one cake layer on a serving plate and spread frosting over the top.
Add the second cake layer and frost the top and sides.
Garnish as desired with chocolate shavings or berries.
Enjoy this rich, moist, and chocolatey dessert for any occasion!

Cherry Chocolate Cheesecake
Ingredients
For the Crust:

2 cups chocolate cookie crumbs
½ cup unsalted butter, melted
For the Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled
For the Topping:

1 (21 oz) can cherry pie filling
Optional: Fresh cherries or chocolate shavings for garnish
Instructions
Prepare the Crust

Preheat oven to 325°F (160°C).
Mix cookie crumbs with melted butter and press into a 9-inch springform pan.
Bake for 10 minutes, then let cool.
Make the Filling

Beat cream cheese and sugar until smooth.
Mix in sour cream and vanilla extract.
Add eggs one at a time, mixing well after each.
Fold in melted chocolate until combined.
Bake the Cheesecake

Pour the filling over the crust.
Bake for 50–60 minutes until the center is set but slightly jiggly.
Turn off the oven, crack the door slightly, and let cool for 1 hour.
Add the Topping

Once cooled, spread cherry pie filling over the cheesecake.
Chill & Serve

Refrigerate for at least 4 hours or overnight.
Garnish with fresh cherries or chocolate shavings before serving.

Hot Chocolate Poke Cake
Ingredients
Cake:

1 box Devil’s Food chocolate cake mix
Ingredients listed on the box (oil, eggs, water)
Marshmallow Filling:

2 cups marshmallow fluff
2 tablespoons water
Chocolate Fudge Filling:

1 cup semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoons heavy whipping cream
Topping:

2 envelopes instant hot chocolate mix
2 cups heavy whipping cream
1 teaspoon vanilla
2–3 cups mini marshmallows
Hot fudge sauce (for garnish)
Instructions
Prepare the cake in a 9x13-inch pan following the box instructions.
Once baked, poke holes across the cake with the handle of a wooden spoon, spacing them about an inch apart and stopping two-thirds of the way down.
Microwave the marshmallow fluff with water in 20-second intervals, stirring until smooth. Pour or pipe it into the holes and spread any extra over the top. Refrigerate.
Melt the chocolate chips with sweetened condensed milk and heavy cream in the microwave, stirring every 20 seconds until smooth. Spread over the cake and chill until set.
Whip the heavy cream with vanilla and hot chocolate mix until stiff peaks form. Spread over the chilled cake.
Sprinkle with mini marshmallows and drizzle with hot fudge sauce before serving.