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  • Iris

Chocolate Insanity

I have an insatiable sweet tooth, but of all the desserts I love best, this one recipe that my mother-in-law makes for me really takes the prize. I'm sure it has a 'real' name, but in our household we call it Chocolate Insanity, because you go crazy with how good it is! It tastes even better when someone you love makes it for you! Enjoy!


1/2 cup (1 stick) plus 2 tsp I Can't Believe It's Not Butter Cooking & Baking Sticks

1-1/2 cup semi-sweet chocolate chips, divided

2 tbsp unsweetened cocoa powder

1 cup sugar

2 large eggs, slightly beaten

1 tsp vanilla extract

1/4 tsp salt

1 cup all purpose flour

1/4 cup heavy or whipping cream


Preheat oven to 350 degrees. Spray 9" round cake pan with nonstick cooking spray, then line bottom with waxed paper and spray again. Set aside.

Melt 1/2 cup I Can't Believe It's Not Butter Cooking & Baking Sticks, 1 cup chocolate chips, and cocoa in 3-quart saucepan over low heat, stirring occasionally. Remove from Heat, then stir in sugar, eggs, vanilla extract, and salt. Stir in flour just until blended. Spread into prepared pan.

Bake 25 minutes or until toothpick inserted in center comes out almost clean. Cool 15 minutes on wire rack. Remove from pan and cool completely

Meanwhile, bring cream just to the boiling point in 1-quart saucepan. Remove from heat, then stir in remaining 1/2 cup chocolate chips and 2 tsp 'Can't Believe' until melted. Let cool to thicken, stirring occasionally.

Place rack with cake on waxed paper, then spread chocolate mixture on cake. Refrigerate until firm, about 1 hour. Garnish with raspberries.

Serve and enjoy!

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