This Brazilian Chocolate Carrot Cake is a moist, vibrant twist on the classic — topped with a rich chocolate glaze.

Preheat oven to 325. Grease and flour bundt pan, set aside. Cream butter in large mixing bowl. Add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition.

1 teaspoon vanilla Turn chips into a suitable glass bowl and microwave for 90 seconds. Remove bowl and stir. Stir in frosting, mixing well, and return to microwave; cook another 90 seconds.

Yield: 3 1/2 cups, enough to frost and fill two 9-inch layers 6 ounces bittersweet (70 to 72 percent) chocolate, chopped 1 cup (2 sticks) unsalted butter, room temperature 3 cups powdered sugar, di… ...

Preheat oven to 350 degrees. Lightly grease and flour 2 (10-inch) round cake pans. In a medium bowl, whisk together baking soda, salt and flour, and reserve. In a double boiler set over gently ...

1. Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside. 2. Melt the chocolate in the microwave for about 1 minute.

Meanwhile, for chocolate fudge icing, whisk cream, sugar and cocoa in a saucepan until smooth, then bring to the boil. Remove from heat and whisk in chocolate, then stand to cool, stirring ...

Scoop more of the cake batter on top of the frosting, smoothing it down gently to ensure the frosting is fully enclosed. Place the ramekins (or muffin tin) in a 450° oven and bake for 15 minutes.