using CorEats Chocolate Cupcake & Brownie mixes
Have you ever experienced a foodie light-bulb moment in your quest for a delicious dessert? But where will it take you, you wonder?
Down the culinary rabbit hole you went, curious and adventurous. Finally the anticipated treat is ready. “Eat me” is flashing in your mind’s eye, urging you to sample the magical creation set before you. You gently nibble, unsure of what will happen. Suddenly your taste buds shoot you up, up, up- right into a cloud nine, utterly delighted, dessert success moment!
Yeah, THAT is this recipe, my friend! It’s screaming, make me, eat me! Thankfully, unlike Alice’s adventures, there is nothing mad or bonkers here- Only delicious!
Black Forest Chocolate Loaf
Yield 2 loaves
1 CorEats Chocolate Cupcake Mix
1 CorEats Brownie Mix
⅓ cup oil*
4 eggs
2 tsp vanilla
¾ cup unsweetened vanilla almond milk**
Notes
*I recommend melted coconut oil
*You can use unsweetened original, or whatever milk you have on hand. Simply add an extra tsp of vanilla.
Directions
1. Preheat your oven to 350°
2. Prepare your loaf pans by spraying with oil and laying parchment paper across three sides. (See how here).
3. Empty your CorEats Brownie and Chocolate mixes into a large bowl and combine.
4. In a medium bowl, whisk together eggs, oil, vanilla, and milk until well blended.
5. Pour your wet ingredients over the dry mixes, stirring until the batter is smooth.
6. Equally divide your batter between your two prepared loaf pans.
7. Bake for 30 minutes. Lightly cover with a sheet of parchment or foil and return to your oven. Bake for an additional 20-25 minutes, or until the center is firm and an inserted toothpick comes out clean.
8. Cool for easy slicing and enjoy as is or try one of the yummy additions listed below!
9. ENJOY!
This recipe is absolutely delicious as cupcakes and donuts, too! To enjoy these recipe variations, prepare your batter as instructed above and follow the baking details below for either cupcakes or donuts!
Cupcakes
Yield 2 dozen
1. Prepare muffin pan with muffin/cupcake liners.
2. Prepare batter as directed above.
3. Scoop batter into each well until each is roughly ⅔ full.
4. Bake at 350° for 20 minutes, or until the center is firm and does not jiggle when the pan is agitated.
5. Cool and enjoy as is or try one of the yummy additions listed below!
Donuts
Yield 18-24
1. Prepare a 4” donut pan with oil spray.
2. Prepare batter as directed above.
3. Fill each donut well ½ full.
4. Bake at 350° for 15-18 minutes. I recommend USA Pans’ donut pan, or use your favorite silicone mold!
5. Cool and enjoy as is or try one of the yummy additions listed below!
Optional Additions
This recipe is totally capable of standing on its own, but can also dress up deliciously for any special occasion you can throw at it . Try these fun toppings!
Glaze
Perfect for donuts!
¼ cup coarse maple sugar
1 Tbsp coconut cream
⅛ tsp vanilla
Glaze Instructions: Powder sugar in a high speed blender until it's a fine powder. After powdering the volume will increase, but you want to use all of it. Mix in the coconut cream and vanilla. Pour over the loaf while still very warm and gently roll to coat well. Loaf will be tender, so try not to brush. You may lightly spread and let the heat of the loaf soften and absorb the glaze. As Loaf cools it will harden.
Powder Sugar
Sprinkle Loaf, cupcakes, or donuts with powdered sweetener before serving. I recommend Lakanto or Swerve for a zero glycemic and WHITE color, but you can use any form of powdered sugar whether it be cane sugar, maple sugar, coconut, etc. To powder, simply place granular forms into a high speed blender for a few seconds until finely powdered.
Caramel Drizzle
Find the recipe here
Coconut Whip
Find the recipe here
Cherries or Raspberries
Fresh or preserves work well!
