My Favorite Chocolate Cake Recipe + Best Sales

Happy Wednesday!

I am sharing my favorite chocolate cake recipe today.  This is by far the best chocolate cake.  It is very easy to make, and doesn't take long to put together or bake.  I love it so much that I have made it three times while quarantined at my house during our "stay at home" order.  It is great served with ice cream - caramel sauce - or even on its own.

One thing I have realized during this time at home is that I love to bake.  My husband does most of the cooking, but I do the baking - both desserts and breads.  I am so thankful that we share in the cooking responsibility - it has made life a lot easier!  Later this week, I plan to share some of the healthy meals we have made from scratch.  

I am also sharing a round-up of the best sales.  As I mentioned before, now is a good time to stock up on some of the basic staples that are on sale for anywhere from 50-70% off - at a lot of stores!

MY DAILY FINDS & DEALS

This cozy sweatshirt is on sale for 50% off.

I just ordered this - I can't wait to use it to make dressings and smoothies.

This spring jacket is an extra 60% off.

These fuzzy slippers are 60% off.

These pearl hair clips (set of 4) are on sale for $7.

This v-neck waffle knit tee is 40% off.

These leopard biker shorts are on sale for 50% off.

This sweater is on sale for $14 - comes in two great colors.

These leopard sneakers are on sale for $14.

This cardigan is on sale for $12 with free shipping both ways.

This tie front shirt is $14.

I shared my favorite beauty and hair products HERE.

I shared what I have bought from Walmart + Amazon HERE.

MORE DEALS

UNDER $15 DEALS

Tie Front Top (Only $14) // Cardigan (Only $12)
(Free Shipping Both Ways)

MOLTEN CHOCOLATE CAKE RECIPE

4 ounces semi-sweet baking chocolate (I use this chocolate.)

1/2 cup (1 stick) butter

1 tablespoon Cabernet Sauvignon

1 teaspoon Pure Vanilla Extract

1 cup confectioners' sugar (I don't use the full amount.)

2 eggs

1 egg yolk

6 tablespoons flour

1/4 teaspoon Ground Saigon Cinnamon

1/4 teaspoon Ground Ginger (optional)

1/8 teaspoon Ground Cloves (optional)

Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. 

Microwave chocolate and butter in large microwavable bowl on high 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter evenly into prepared custard cups.

Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates.  (I only bake mine for 8 minutes. My oven bakes fast - and I like them to be very molten in the middle.)

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