Peppermint Mocha Bundt Cake

The holidays can be stressful. There’s finding the perfect gift for everyone on your list, hosting family functions, attending all those social events you’ve been invited to, finding time to wrap all the gifts that you bought, decorating the house, setting up the tree, etc. It can be A LOT.

So today we’re bringing you a dessert that will have everyone at the table coming back for more, but will keep your time investment to a minimum without sacrificing any flavour.

No rolling cookie dough, no rolling pastry, no multiple batches of cookies to bake- just a couple of bowls, a bundt pan, some time in the oven, and a little love. Can we get an amen? There is definitely a time and a place for those more fiddly holiday specialties. They are usually much loved and time honoured in their yearly presence. We can’t forget about them, but we do want to have some other options for last minute guests, maybe an after Christmas party, when you just want to bring something special that still has lots of holiday flair and pomp.

This bundt cake is sure to make everyone happy. It’s got lots of chocolate, peppermint flavouring, and the slightest hint of coffee so that if you didn’t know that it was there you might not notice it. It makes it the perfect cake for all-ages and events.

The cake gets its rich chocolate flavour from Dutch-processed cocoa and the moisture from sour cream and butter. Instant coffee and peppermint extract give it that quintessential peppermint mocha flavour.

We topped ours off with what were hoping to be a white chocolate glaze. What we learned though, is that white chocolate does not behave the same way as dark chocolate does when you pour heavy cream over it. It still tastes nice, but definitely does not have the same thickness or consistency. Feel free to attempt our white chocolate version, or stick with the original dark chocolate. You can find a link to the original here.

This is sure to be a crowd pleaser, and a delicious addition to any holiday gathering!

Go bake.

Peppermint Mocha Bundt Cake


1 cup (230 g) salted butter

1/3 cup (27 g) Dutch-processed cocoa

1/2 teaspoon salt

1 cup water

2 cups (250 g) all-purpose flour

1 3/4 cups (350 g) granulated sugar

4 tablespoons instant coffee

1 1/2 teaspoons baking soda

2 large eggs

1/2 cup sour cream

1 1/2 teaspoons peppermint extract

1 teaspoon vanilla extract

For the glaze:

225 g white chocolate chips (1 standard package)

1 1/2 tablespoons corn syrup

1/3 cup heavy cream

1 tablespoon granulated sugar

Sprinkles, crushed candy canes, etc. for decoratating


  1. Start by preheating your oven to 350 degrees F. Spray a 10 or 12-cup Bundt pan with non-stick spray and set aside.
  2. In a small pot, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, instant coffee, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs and whisk until completely blended. Whisk in the sour cream, peppermint, and vanilla extract. Mix until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes. Let the cake cool in the pan for 15 minutes before inverting onto a wire cooling racks and letting cool completely.
  5. While the cake is cooling, make the chocolate glaze. Place the chocolate chips and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small pot and place over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. Drizzle the glaze over the cake, allowing it to drip down the sides (If you think it’s a bit thin, let it rest for a couple of minutes in the fridge, then stir, and give it another go). Sprinkle with the decoration of your choice. Enjoy!

Inspired by this recipe.

Double Chocolate Ginger Molasses Cookies

Do you know what’s better than the spicy goodness of ginger molasses cookies? Double chocolate ginger molasses cookies. We’re talking some major upping of your holiday cookie making game. Seriously.

Ginger molasses cookies are so indicative of the holiday season and winter festivities for us. There is something about baking with ginger, cinnamon, and cloves that puts us in the holiday spirit!

When you add chocolate to the mix we’re sold. It’s really a win-win situation if you can’t decide what to bake. Something buttery and spicy or rich and chocolatey? We took the decision making completely out of the equation, because honestly, who wants to compromise?

We came across this recipe through attending a Moroccan cooking class at a local cooking school here in Victoria. At the end of the class the chef, Heidi Fink, was handing out a variety of recipe cards and we could not resist scooping this one up!

These cookies get their spicy ginger flavour from the addition of two types of ginger- fresh and ground ginger. It doesn’t overwhelm the chocolate though, it just adds a nice heat! If you’ve ever made Mexican hot chocolate or had chocolate with chili in it you know that spicy heat and chocolate are a match made in heaven!

The molasses makes these feel like a holiday cookie, and rolling them in sugar before they’re baked gives them a sparkly finish that will look great on any holiday cookie plate. If you’re looking for a recipe that is a twist on an old favourite, this is the perfect cookie for you. Crispy on the out side, chewy and soft on the inside, and full of the rich, spicy flavours of the holidays, these are sure to be a new holiday favourite!

Go bake.

Double Chocolate Ginger Molasses Cookies


1  1/4 cups plus 3 tablespoons (180 g) all-purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon flaky salt

3 tablespoons (19 g) Dutch-processed cocoa

1/2 cup (115 g) salted butter

1 heaping teaspoon (10 g) finely minced ginger (we used the prepared stuff from a jar)

1/2 cup (106 g) packed dark brown sugar

1/2 cup (162 g) fancy molasses

1 teaspoon baking soda

1 1/2 teaspoons very hot water

3/4 cup to 1 cup semi-sweet chocolate chips

granulated sugar for rolling


  1. In a medium bowl, sift together the flour, spices, salt, and cocoa powder
  2. In a large bowl, beat together the butter, fresh ginger, and brown sugar until light and fluffy. Add the molasses and beat well to combine.
  3. In a small bowl, mix together the baking soda and the hot water.
  4. Stir half of the flour mixture into the sugar/butter mixture, then beat in the dissolved baking soda. Stir in the remaining dry ingredients. Gently mix in the chocolate chips, the cover your bowl with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or a silpat.
  6. Roll the dough into 1-1.5 inch balls, then roll each ball in granulated sugar making sure to cover them completely. Place the dough balls 2 inches apart on the prepared baking sheets. Transfer to the oven and bake until the surfaces of the cookies crack, about 10-12 minutes. Let cool on 5 minutes on the tray then move to a wire rack to cool completely. Enjoy!

Inspired by a recipe created by this chef!

Fudgy Oatmeal Bars

With everything that’s going on in the world at the moment, let’s talk about something a bit more on the lighter side of things. Like what happens when you stuff a rich and fudgy chocolate filling inside soft and tender oatmeal cookie bars. Here’s a hint… you’ll want more.

On the west coast of Canada, Starbucks stocks these pastries called Oat Fudge Bars that are out of this world. In the US the closest we’ve seen is something called a Michigan Cherry Oat Bar, but let us be the first to tell you (in a completely unbiased way of course!) that the oat bars with fudge are better.

Today’s bars get their uniquely fudgy center by melting sweetened condensed milk, chocolate chips, and butter together to produce a smooth velvety fudge that is so simple to make! It then gets sandwiched between two layers of thick and chewy oatmeal cookie. We used 60% Ghiradelli chocolate chips for our fudge but regular chocolate chips would work just as well!

The oatmeal cookie base is very similar to your standard oatmeal cookie recipe, and gets made much the same way. First you start off by creaming together butter and sugar, then add eggs and vanilla, dry ingredients, and finally the oats. Quick cooking oats are a must for this recipe. Leave your old-fashioned oats for your oatmeal cookies!

The unique thing about these bars is that you don’t completely encase the fudge layer in an oatmeal cookie crust. Instead, you dot the second layer of oatmeal mixture over top of the fudge so that the fudge can peak out and let itself be seen in all its fudgy glory. Believe us, fudge tastes different when it gets to be in the spotlight!

The fudge layer is thck too guys, which is totally satisfying. The oatmeal cookie layer is not too sweet at all though so you’re not overwhelmed with a double-dose of sweetness.

These bars would make the BEST after-school snack and make you a hero to your kids. Or, if you’ve had a long day at university or work these bars would be the perfect pick me up with your afternoon cup of coffee. They’re sure to be a hit whenever you eat them!

Go bake.

Fudgy Oatmeal Bars


1 cup (226 g) salted butter, softened

2 cups (224 g) light brown sugar, packed

2 large eggs

2 tablespoons vanilla extract, divided

3 cups ( 240 g) quick cooking oats

2 1/2 cups (313 g) all-purpose flour

3/4 teaspoon baking soda

1 1/2 teaspoons salt, divided

1 can sweetened condensed milk

2 cups (315 g) chocolate chips

3 tablespoons (42 g) salted butter


  1. Start by preheating your oven to 350 degrees F. Lightly grease a 9 x 13 inch baking pan with non-stick spray.
  2. In a large bowl, beat together 1 cup butter with the brown sugar until fluffy. Mix in the ggs and 1 tablespoon of vanilla.
  3. In another bowl, combine the oats, flour, baking soda, and 1 teaspoon salt. Stir the butter mixture into the flour mixture and then set aside.
  4. In a small pot, heat the sweetened condensed milk, chocolate chips, 3 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from the heat and stir in the remaining 1 tablespoon vanilla.
  5. Pat 2/3 of the oat mixture into the bottom of the preparen pan. Spread the chocolate mixture evenly over the top, and dot with the remaining oat mixture.
  6. Transfer to the oven and bake for 30-35 minutes, or until the top is starting to look slightly golden brown. Cool on a wire rack, then cut into bars. Enjoy!

Inspired by a recipe found in Just Desserts, a compliation cookbook from KCTS 9 Cooks (2013).

Zucchini Brownies with Chocolate Frosting

It’s the last day of August, can you believe it? It seems like just yesterday we were talking about Canada Day and what was on our summer bucket lists!

It’s been a summer filled with lots of wonderful things though- road trips, hiking,  marathon Great British Bake Off watching, travels down south… but most importantly, this was the summer that we finally bit the bullet and started Fancy Dough. We thought that there couldn’t be a better way to celebrate than with a big pan of brownies!

We’ve made brownies before this summer, but these are special brownies (no, not that kind). They’re special because they have zucchini in them which makes them super moist without having to add a bunch of extra fat. Instead, they have 2 whole cups of zucchini in them plus walnuts for some heart healthy fats. They are also egg-less and use canola oil instead of butter which makes these friendly brownies for vegans and individuals with special dietary needs alike.

We added a quick chocolate frosting to ours because a brownie without topping is a sad brownie in our opinion, and we can’t let our brownies be sad. The frosting whips up in a flash using melted butter, cocoa, powdered sugar, milk, and a bit of vanilla. It has the consistency of your classic lunch-lady brownies which we are absolutely in love with.

If you’ve got some extra zucchini kicking around this is a great way to use some of it up that doesn’t include the words bread, loaf, or some kind of stir-fry. The zucchini completely melts away in this recipe leaving you with just its moisture to keep these brownies nice and soft, which makes it a great option for sneaking some extra veggies into your kids’ (or kid-at-heart’s) diet.

We added chopped walnuts to ours but you could also leave them out or substitute them for something like chocolate chips. Or heck, throw caution to the wind and add both! It’s the last days of summer right!

Go bake.

Zucchini Brownies with Chocolate Frosting


1/2 cup vegetable or canola oil

1 1/2 cups (300 g) granulated sugar

2 teaspoons vanilla extract

2 cups (250 g) all-purpose flour

1/2 cup (40 g) unsweetened cocoa powder*

1 1/2 teaspoons baking soda

1 teaspoon sea salt

2 cups shredded zucchini (from about 1 large zucchini)

1/2 cup (50 g) walnuts

6 tablespoons (30 g) unsweetened cocoa powder

1/4 cup (56 g) salted butter

2 cups (240 g) icing sugar

1/4 cup milk

1/2 teaspoon vanilla extract


  1. Start by preheating your oven to 350 degrees F. Spray a 9 x 13″ baking pan with non-stick spray and set aside.
  2. In a large bowl, mix together the oil, sugar, and 2 teaspoons of vanilla extract until well blended. Add the shredded zucchini and stir to combine.
  3. In another bowl, whisk together the flour, 1/2 cup cocoa, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until incorporated. Add the walnuts and stir until just blended. Pour the batter into the prepared baking pan, smoothing the top as you go. Transfer to your oven and bake for 25-30 minutes or until the brownies spring back gently when touched, or when a toothpick inserted in the center comes out clean. Ours took 25 minutes.
  5. While your brownies are cooling, prepare the frosting. In a small bowl melt together 1/4 cup butter and 6 Tbsp. cocoa in the microwave. Start with 20 second bursts, stirring after each increment, until smooth. Allow to cool slighlty. In a medium bowl, blend together the powdered sugar, milk, and 1/2 tsp. vanilla. Once cooled, stir in the cocoa mixture and mix until well combined. Spread over the cooled brownies before cutting into squares. Enjoy!

Inspired by this recipe.

Peanut Butter Cookie Dough Brownies

We’re taking a break from our regularly scheduled summer fruit recipes to bring you something that is pure chocolate and peanut butter. No blueberries, cherries, or raspberries found their way into this post!

These brownies are all about deep, dark chocolate and rich and creamy peanut butter. We’re not sure  there’s a better combination.

We took regular brownies up a notch with this recipe by whipping together a quick flourless peanut butter cookie dough, and then dolloping it on top of our brownie batter before baking. The result is pools of underdone peanut butter cookie dough that beg you to return for a second (and maybe even a third!) square of indulgence.

Full Disclosure: The peanut butter cookie dough we made used granulated sugar as a sweetener. This produced a final product that was slightly grainy but still tasted amazing! We weren’t bothered by it, but if you think you may be, we suggest that you use a slightly reduced amount of icing (powdered) sugar to replace it. We’ll leave detailed instructions in the recipe below.

The best thing is that these brownies use ingredients that you already have in your pantry- butter, sugar, flour, and cocoa. No need to worry about melting unsweetened chocolate or pulling our your pots and pans. We made things even easier by melting everything together using the microwave. This may be sacrilege to some people, but sometimes, you just need brownies. Stat.

After the brownies were finished cooling in their tray we transferred them to the fridge for safe-keeping. We originally did this so that they’d be easier to cut, but the chill from the fridge when eating them cold adds so much more fudginess to these brownies than if you keep them at room temperature. We highly recommend it!

Go Bake.

Peanut Butter Cookie Dough Brownies


10 tablespoons (140 g) salted butter

1 1/4 cups (250 g) granulated sugar

3/4 cup plus 2 tablespoons (80 g) Dutch-processed cocoa

1/4 teaspoon sea salt

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (65 g) all-purpose flour

2/3 cup (65 g) chocolate chips

1/2 cup (120 g) smooth peanut butter (we used Kraft)

1/2 cup (100 g) granulated sugar; or alternatively, use 1/3 cup (80 g) icing sugar

1/2 teaspoon pure vanilla extract


  1. Preheat your oven 325 degrees F. Line an 8×8-inch square baking pan with tinfoil leaving an overhang on two sides so that you have handles to remove the finished brownies (no need to grease!).
  2. Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave in 20-30 second increments until the butter is fully melted and the mixture is smooth, making sure to stir after each increment. Remove the bowl from the microwave and set aside briefly until the mixture is only warm, not hot.
  3. Meanwhile, make your peanut butter cookie dough. In a small bowl mix together the peanut butter, sugar (whichever type you’re using), and 1/2 tsp. vanilla and stir will to combine. Set aside.
  4. Stir in 1 tsp. vanilla into the chocolate mixture with a spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the spoon. Stir in the chocolate chips and then spread evenly into your prepared pan.
  5. Roll the cookie dough into small bowls, or just drop dollops of the dough evenly over the top of the brownie batter. Sprinkle with additional chocolate chips if you’re feeling particularly feisty!
  6. Transfer to the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out slightly mois with batter, and the edges are starting to pull away from the sides of the pan.
  7. Let cool completely in the pan then lift up the ends of the foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. As we mentioned earlier, we find that it’s way easier to cut brownies when they’re slightly chilled.  To do this, place your cooled brownies into the fridge for at least an hour, then remove from the pan and cut as per usual.

Inspired by this recipe.

Dark Chocolate Bundt Cake with Fresh Cherry Sauce

Hello, and welcome again to Fancy Dough! Thanks for stopping by and checking us out!

We’re going to kick things off with a bang for our first recipe post, and bring you a delicious dessert that combines the best of two worlds- chocolate cake and summer fruit.

Summer time is synonymous with fresh fruits and veggies. It’s something we look forward to every year and something that we try to make a point of capitalizing on in both savoury and sweet recipes. The problem is, sometimes you just want chocolate, right?

To alleviate the guilt that we felt when we thought about not using summer fruit in a recipe, we decided to find a way to have our chocolate and eat it too. The result was this deliciously moist and chocolatey bundt cake topped with drizzles of dark and white chocolate and a cherry sauce that will leave you perplexed about how little sugar it contains.

The chocolate cake comes together easily, so easily that we didn’t even bother to get out a mixer to make it (to be honest, we rarely do). Using coffee in the recipe only serves to add depth to the chocolate flavour, and doesn’t add any coffee flavour to the final product, so no need to worry about that!

Instead of a ganache to top things off, we decided to melt semi-sweet and white chocolate chips and keep things simple (it’s the summer time, which means we want things quick and dirty!). You can choose to be as artistic and care-free when you drizzle it on as you’d like- we chose to go for something a bit more Pollok-esque and channel our inner creative artist.

Finally, in order to pay homage to the season, we made a cherry sauce using fresh Okanagan cherries! There are literally 5 ingredients in the sauce, including water, so this is a sauce that you could easily make and re-make for a number of different purposes- as an ice cream topping, stirred into yogurt, as a cheesecake topping, etc.

If you’re looking for a dessert that looks way more impressive than it is to actually make this summer, this one’s for you!

Dark Chocolate Bundt Cake with Fresh Cherry Sauce


For the bundt:

1 cup brewed coffee, room temperature

1 cup (226 g) salted butter

3/4 cup (65 g) Dutch-process cocoa powder

2 cup (402 g) granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon sea salt

2 cups (250 g) all-purpose flour

2 teaspoons vanilla extract

2 large eggs

1/2 cup (120 g) Greek yougurt (we used 2%)

For the cherry sauce:

2 cups (260 g) pitted cherries

2 tablespoons water

2 tablespoons coconut oil

2 tablespoons granulated sugar

2 teaspoons cornstarch


To make the bundt:

  1. Start by preheating your oven to 350 degrees F and grease a 10-12 cup bundt pan with non-stick spray.
  2. Place the coffee, butter, and cocoa into a microwave-safe bowl and heat in the microwave in 20-25 second increments, stirring frequently, until the butter melts. Remove from the microwave and whisk until smooth. Let the mixture cool for 10 minutes.
  3. While the chocolate is cooling, place the sugar, baking powder, baking soda, salt, and flour into a large bowl, whisking to combine.
  4. Pour the cooled chocolate mixture into the bowl with the dry ingredients and mix until thorougly combined. Make sure you scrape the bottom and sides of the bowl to make sure everything is incorporated.
  5. In a separate bowl, whisk together the vanilla, eggs, and yogurt. Mix into the chocolate batter, stirring until combined.
  6. Pour the batter into your prepared bundt pan, transfer to the oven, and bake for 50-55 minutes, until a toothpick insterted into the center comes out clean.
  7. Remove the pan from the oven, wait 5 minutes, and then turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before drizzling with chocolate.
  8. While you’re waiting for your cake to cool, place the white and dark chocolate into two separate bowls, microwave each in 20-25 increments, stirring after each one, until melted and smooth. Using a spoon carefully (or not!) drizzle the melted chocolate over the cake.

To make the cherry sauce

  1. Place the cherries, water, butter, sugar, and cornstarch in a medium-sized pot.
  2. Place the pot over medium-high heat and bring to a boil, stirring frequently. Once it comes to a boil, boil for 3 minutes, then reduce the heat and simmer for 2-3 minutes longer.
  3. Let the sauce cool for a couple minutes, and then server with your bundt cake! The sauce will keep in an air-tight container for up to 2 days.

Inspired by this recipe and this recipe.