Chocolate Hazelnut Meringue Cake

This is such a fun way to make chocolate cake. Deep chocolate fudge cake topped with the crackled meringue and fresh whipped cream. It is a cross between a brownie and macaron.

Valentine’s Day is just around the corner and I wanted to try something a little different. When Patrick and I first started dating I would make a dark chocolate cake for two. This reminds me a lot of that flavor profile, but instead of icing a nice crispy meringue topper.

We used strawberries, but raspberries would be equally delicious. Between the fudge cake and meringue I drizzled hazelnut spread for a little extra richness.


2 cups of dark chocolate

3/4 stick of salted butter

1/4 cup AP flour

3/4 cup of almond flour

3/4 cup brown sugar

1/2 cup sugar divided

1 vanilla bean scraped or tbsp vanilla bean paste

6 eggs, 4 separated

1/4 tsp cream of tartar

1/4 tsp salt

1/4 cup cocoa powder

1/2 cup chocolate hazelnut spread

Whipped cream and berries for topping


Pre-heat oven to 350 degrees.

Melted butter and chocolate together. In sauce pan or microwave for one minute on high. Add 1/4 cup sugar and brown sugar.

Let cool slightly and whisk in two eggs plus 4 egg yolks. Add in your vanilla bean/ paste. Mix in the salt, AP flour, and almond flour.

Pour into a lined spring form pan. I used an 8in pan for height and put parchment paper down to prevent leaking.

Bake for 25 minutes or until just set enough to hold the meringue.

Warm your hazelnut spread and drizzle over the cake. This does not need to be perfect.

Whip the remaining egg whites and sugar together. Add in the cream of tartar as it whips.

Once the egg whites are glossy and slightly stiff, slowly fold in the cocoa powder. Do not mix, whip, or go to fast. This will deflate your eggs to crumbles.

Spoon over the cake and slightly spread.

Bake for another 20 minutes or until the meringue is set. It will have a slight crust to it.

Let cool and top with whipped cream and berries!

My favorite Cocoa Power is from Rodelle. You can get a giant bag that lasts forever and adds the perfect dark chocolate richness.

Sprinkles I found at Homegoods!

If you want an even more dramatic top just add two more egg whites to the meringue mix.


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Chocolate Ganache Cake

chocolate ganache cake

Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.

chocolate ganache cake

I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!

viking range kitchen

It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.

viking range kitchen

Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.

All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!

Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!

chocolate ganache cake

chocolate ganache cake chocolate ganache cake

Chocolate Ganache Cake
Recipe Type: Baking, Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 6
Moist chocolate cake with a hint of espresso, silky chocolate buttercream, rich espresso ganache.
  • 1 1/4 cup of AP flour
  • 3/4 cup of high quality cocoa powder ( I used Rodelle Organic Cocoa Powder)
  • 1 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 eggs plus 1 egg yolk
  • 1 tsp of salt
  • 1/2 cup canola oil
  • 2 cups of boiling water plus 1 pack of instant espresso
  • Buttercream:
  • 1 stick of soft butter
  • 1/2 cup of cocoa powder
  • 1 tsp of vanilla or chocolate extract
  • 1/4 cup of cream
  • 2 cups of powdered sugar
  • Ganache:
  • 4 oz of chopped semi sweet chocolate
  • 1/2 cup of cream
  • 1 tsp of instant espresso or coffee extract
  • Optional:
  • Sugar cookies, spooky candy, marshmallow, oreos
  1. Preheat the oven to 350 degrees.
  2. Spray three 6 inch pans or two 8 inch pans to prep
  3. In a large mixing boil add the sugar, eggs, oil, extract.
  4. Mix together the remaining dry ingredients and add in mixing slowly.
  5. Pour in the espresso water very very slowly.
  6. If using a mixer you may need to scrap the bottom and sides to fully incorporate all the dry ingredients.
  7. Batter will be thin.
  8. Bake for 30 minutes or until set.
  9. For the buttercream:
  10. Mix the butter and 1 cup of sugar
  11. Add the extract and cocoa powder
  12. Alternate the remaining sugar and cream until desired consistancy
  13. Should be thicker than whipped cream, but easy to spread
  14. For the ganache:
  15. Pour the espresso, chocolate and cream into a microwave safe bowl and microwave in 30 second intervals until chocolate is smooth.
  16. After the layers have cooled
  17. Level them off with a knife and spread buttercream in between layers
  18. Spread a very thin layer of butter cream over the cake to crumb coat
  19. Leave in the freezer or fridge for 15 minutes to set
  20. Spread cooled ganache over the cake. (important to cool or your cake will melt all over)
  21. For the decorating:
  22. I made a tombstone and men out of sugar cookie dough
  23. I pulsed oreos into a “dirt”
  24. For the marshmallows I melted 2 cups and just pulled pieces with my fingers (warning!!! very messy!!!!)
  25. I used remaining cake pieces for form a grave
  26. Be creative! Or just eat as is!

chocolate ganache cake chocolate ganache cake

Enjoy!!!!! And don’t forget to check out Macon Appliance Mart if you are in the Western North Carolina area!

chocolate ganache cake


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Chocolate Ganache Cake With Cheesecake Filling

Chocolate Ganache Cake

Chocolate Ganache Cake

One of my favorite things about Valentine’s Day is all the fun desserts. Even after all my brainstorming I still came up with mostly chocolate covered things… I can’t help it! We are a chocolate household. This Chocolate Ganache Cake came just in time!

Chocolate Ganache Cake

I knew I wanted something rich with a subtle coffee flavor. First came this extra moist chocolate cake. Not overly sweet. Then a light and creamy cheesecake filling. Dyed pink of course to be extra festive! Then came the whipped ganache.

chocolate ganache cake

If you want to skip down to the ganache recipe and eat it straight out of the bowl – that is perfectly ok with me! This whipped ganache is everything I dream of when putting together recipes. It has that really rich chocolate flavor, but the texture is so light and fluffy.

Chocolate Ganache Cake

The entire cake is covered with the whipped ganache then topped with a thick dark chocolate ganache. I used a straight spatula to “ombre” the two together. The result is sooooooo good! I’m not going to lie to you. This cake is very time consuming, but I promise it is worth it!

chocolate ganache cake

Chocolate Ganache Cake With Cheesecake Filling
Recipe Type: Cake
Prep time:
Cook time:
Total time:
Serves: 8
Chocolate cake with a cheesecake filling and ganache topping.
  • For the cake:
  • 1 cup of sugar
  • 3 eggs room temp
  • 1 tbsp of vanilla extract
  • 1 cup of buttermilk or sour cream
  • 1/2 stick of unsalted butter room temp
  • 1 cup of strong coffee
  • 3/4 cup of cocoa powder
  • 1 1/2 cups of flour
  • 1 tsp of baking soda
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • Cheesecake Filling-
  • 1 block of cream cheese room temp
  • 1 cup of powdered sugar
  • 1 tsp of vanilla extract
  • 2 tsp of heavy cream
  • Whipped Ganache-
  • 1 cup of heavy cream
  • 2 cups of semi sweet chocolate
  • 1/2 stick of unsalted butter
  • 1 tsp of vanilla extract
  • Ganache Topping-
  • 1 cup of dark chocolate
  • 1/2 cup of heavy cream
  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a bowl and set to the side.
  3. In a mixture on low cream together the butter and sugar.
  4. Add in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. Pour half of the dry mix into the batter and continue to beat on low.
  7. Add in the butter milk.
  8. Pour in the remaining dry mix.
  9. Mix on low until combined.
  10. Do not over mix.
  11. Add in the coffee and mix just until incorporated.
  12. Pour into prepared baking pans. I used 2 6inch pans. This is enough batter to divide between 3 6 inch pans or 2 9 inch pans.
  13. Bake until the center is set.
  14. Be very careful not to over bake.
  15. For the cheesecake filling-
  16. Cream the cream cheese, sugar, vanilla, and cream.
  17. Let set in the refrigerator while cake bakes and cools.
  18. For the whipped ganache-
  19. Microwave the cream until hot to the touch.
  20. Pour over the chocolate and let sit for about 5 minutes.
  21. Add in the vanilla and butter.
  22. Mix together until thick and creamy.
  23. Let set for at least an hour. Mixture needs to be completely cooled and thick.
  24. Whip until light and airy. Do not over mix because it will start to look grainy and crumbled.
  25. For the topping-
  26. Heat cream until hot to the touch and pour over the chocolate.
  27. Let sit for 5 minutes then stir.
  28. Do this step last because you are going to pour this over the top of the cake.
  29. To assemble-
  30. Fill cooled cake layers with the cheesecake filling.
  31. Put in the freezer for about 15 minutes. This will keep the filling from melting into the ganache.
  32. Spoon the whipped ganache over the cake and spread a thin layer over the entire cake.
  33. Pour the liquid ganache over the top. If it drips that is ok.
  34. If you want an ombre look you can use a straight spatula to go back over the cake.
  35. Decorate with sprinkles!

You can keep this cake in the fridge for up to one week. I hope you enjoy!


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Caramel Chocolate Cake With Nutella Frosting

halloween cake

Halloween treats are my favorite kinds of desserts to make! This Caramel Chocolate Cake is no different. I used a basic chocolate cake batter and elevated it with layers of salted caramel, nutella frosting, and sugar glass shards. I will warn you- these sugar shards were pretty sharp. They taste awesome, but I removed them from the cake before the kids dove in. Just in case.

halloween chocolate cake

You may be wondering what those green splats are on the glass. They were supposed to be spiders… I tried to draw them on while the sugar was setting because I wanted it to look like they were inside the glass. Kind of a big fail. They ran all over creating a slime look. According to Patrick’s son it was really cool, but I still want to try again with the spiders.

The frosting is my favorite chocolate buttercream with a hint of nutella and the bloody topping is salted caramel sauce with a little food coloring.

chocolate cake

I love a cake with surprise filling. I lined the edges of each cake layer with nutella frosting then filled the rest of the space with caramel sauce. It makes for a really moist and flavorful cake!

Caramel Chocolate Cake With Nutella Frosting
Recipe Type: Chocolate Cake, Dessert
Prep time:
Cook time:
Total time:
Serves: 8
Chocolate cake filled with caramel and nutella frosting. Topped with sugar glass shards and even more caramel.
  • For the cake:
  • 1/4 cup of melted salted butter
  • 1 cup of sugar
  • 1/2 cup of hot coffee ( I used caramel coffee)
  • 1/2 cup of cocoa powder
  • 1 egg at room temp
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • For the frosting:
  • 4 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • 1/2 cup of cocoa powder
  • 2 tbsp of nutella
  • 1 stick of room temp butter
  • 2 tbsp of heavy cream
  • For the salted caramel:
  • 1 cup of brown sugar
  • 4 tbsp of butter
  • 1/4 cup of cream
  • 1/2 tsp of sea salt
  • 1/2 tsp of red food coloring
  • For the glass:
  • 1 cup of sugar
  • 1/2 cup of water
  1. Preheat the oven to 350 degrees.
  2. I added all the ingredients except the coffee to a large bowl and mixed on low until just combined.
  3. Slowly pour in the coffee.
  4. Mix. The batter with be pretty thin.
  5. Pour into three 6in greased pans or two 8 inch greased pans.
  6. Bake for 25 minutes or until there is no longer a jiggle in the center.
  7. While cakes are cooling prep the frosting.
  8. Mix together the butter and sugar.
  9. Mix in the cocoa.
  10. Add the vanilla and cream.
  11. When you have the desired consistency add in the nutella.
  12. I like my frosting on the thicker side, but still spreads easy.
  13. For the salted caramel:
  14. In a small sauce pan melt the butter and add in the sugar. Bring to a boil.
  15. Turn off the heat and add the cream.
  16. Stir until thickened.
  17. Add food coloring and salt.
  18. For the sugar shards:
  19. Bring water and sugar to a boil in a small sauce pan.
  20. Pour on a baking sheet and allow to cool.
  21. Break into pieces once hard (about 15 minutes)
  22. Pipe a thin line of frosting around the inside cake layers then fill with caramel.
  23. Stack layers then continue to frost until entire cake is covered.
  24. Decorated with sugar shards and drizzle with remaining caramel.

This looks like a ton of steps, but I promise it only took me 2 hours with the cooling times. Probably 45 minutes of active time. It is so worth the time! Feel free to get creative. You can skip the nutella and add extra chocolate if you want! It is definitely the time of year to get creative!


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Chocolate Fudge Layer Cake

chocolate fudge cake

After nearly 4 weeks of eating clean and detoxing I decided to have a cheat day. Not just any cheat day. A chocolate fudge cake cheat day. You can make this cake in two 9 inch pans or as a sheet cake, but I decided to be really difficult. I made two 6 inch layers with a side of four cupcakes. I wanted to use the extra cupcakes and pieces from evening out the layers to freeze for cake pops. Yum!

chocolate cake

There is one special ingredient in this cake. I was in the kitchen throwing together ingredients and I decided to make a cup of coffee. I just bought some caramel nut k cups and the smell is so sweet and delicious. I went ahead and used the cup of coffee in the batter instead of the boiling water.

Such. A. Good. Decision. This cake is so smooth and fudge-y with that hint of caramel. Topped with my dark chocolate butter cream it is THE perfect cheat meal.

Chocolate Fudge Cake

Chocolate Fudge Layer Cake
Recipe Type: Cake
Prep time:
Cook time:
Total time:
Serves: 2-4
Smooth fudge-y chocolate cake bursting with dark chocolate frosting.
  • 2 cups of sugar
  • 2 cups of AP flour
  • 2 eggs
  • 1 cup of very hot caramel nut (or hazelnut) coffee
  • 1 cup of 2 % milk
  • 3/4 cup of dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 canola oil
  • For the frosting –
  • 2 sticks of room temperature butter
  • 2 cups of powered sugar
  • 3/4 cup of dark chocolate cocoa powder
  • 1/2 tsp salt
  • 1 tbsp milk
  1. Preheat the oven to 350 degrees.
  2. Mix together the sugar, milk, oil, and 2 eggs. Add in the dry ingredients. Once mixed together add in the coffee and very carefully mix until the batter comes together.
  3. Batter will be very thin.
  4. Add to prepared cake pans and bake for 25-30 minutes.
  5. Use a tooth pick and test. If the tooth pick comes out clean (no liquid batter) the cakes are ready.
  6. For the frosting-
  7. Mix together 1 cup of sugar, the butter and the cocoa powder. Add in remaining sugar and milk as needed for desired smoothness.

This is definitely one of my favorite new recipes. The layers are so thick and fudge like. The frosting truly is the perfect pairing.


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