Chew This! Chocolate Fudge Whoopie Pies 

Happy “Chew This!” Sunday! As many of you already know, I write a food column in “The Courier-Tims” called “Chew This” that appears on the 1st and 3rd Sunday’s of each month. I LOVE it! It never gets old to me seeing my work, photos and column in actual print! It gives me a thrill each and every time. If you live in the Henry County area, please pick up a copy! If not, you can subscribe ONLINE! Check out for more details! If you are wanting to subscribe, and are having trouble, please let me know and I will help you!

Today’s column is all about the “Chocolate Fudge Whoopie Pie”! I LOVE a good, classic, Amish style Whoopie Pie. I have been tinkering with developing a recipe for quite some time, and I think I really nailed it with this one! The addition of the instant coffee granules, really makes a difference! As does my recipe for the perfect Whoopie Pie filling! I really hope you will try this recipe, because I just know that you will be delighted!

Chocolate Fudge Whoopie Pies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 7th 2016 edition. By: Blaise Doubman 

An updated version of the Pennsylvania Amish classic.
Blaise Doubman

My family and I have always been interested in the Amish way of life and some of the foods that have presented themselves with our explorations. At least once a year we will try to venture up north to Shipshewana. It is a beautiful place with so many fun and interesting things to do, depending on what time of the year you visit. There are fresh produce stands, auctions, training classes, markets, flea markets and bakeries on every corner. They have some of the most beautiful handcrafted furniture I have ever seen, and some of the friendliest people you will ever meet. If you haven’t been, I highly recommend that you take a trip.

Did I mention that they have bakeries on almost every corner? I can easily make a trip and buy nothing but baked goods, and have my car packed to the ceiling. There is a place called “The Bread Box Bakery” that have some of the best cinnamon rolls I’ve ever put in my mouth. They come with buttercream frosting or maple frosting. I always buy several, I won’t disclose how many because I would be afraid of your reaction, but they do freeze beautifully for those who want to make the trip, but don’t want to gorge themselves. There is also a market that sells some of the best whoopie pies imaginable. That is where this recipe first started. My family and I, due to personal obligations, couldn’t make the trip that year to Shipshewana, so we were going to miss out on bringing home a car load of baked goods. I decided to tackle something I had only made once before; whoopie pies. I failed a few rounds, but eventually ended up with a cake that was almost better than even I had expected. The filling was a little more challenging, but after a few attempts, I got it just right. I think you will find that these are strikingly familiar with some of the whoopie pies you may have had in the past, but slightly updated.

Chocolate Fudge Whoopie Pies

I love what the instant coffee granules do in this recipe. You will not taste the coffee, you will only notice that the chocolate cakes have more of a chocolate taste to them. It is very important that after you fill and prepare these, that they are refrigerated for a few hours. It will not only help improve the stability of the filling, but give the time for the cakes to become even more moist. These are perfect for a bake sale or cake walk.

For the cakes…
2 cups white all-purpose flour
½ cup, plus 3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon instant coffee granules
1 teaspoon salt
1 cup buttermilk
2 teaspoons pure vanilla extract
1 stick unsalted butter, softened
1 cup light brown sugar, lightly packed
1 large egg

For the filling…
1 stick unsalted butter, softened
2 cups confectioner’s sugar
1 teaspoon pure vanilla extract
Whole milk, for desired consistency

Start by preheating your oven to 350 degrees F. Place parchment paper on 2 large baking sheets.

In a large bowl whisk together the white all-purpose flour, unsweetened cocoa powder, baking soda, instant coffee granules and salt. In a glass measuring cup, combine the buttermilk and pure vanilla extract.

In a bowl, cream together the softened unsalted butter with the brown sugar. Cream until the mixture is light and fluffy. Beat in the large egg.

Add some of the flour mixture, alternately with the buttermilk and vanilla. Beat well after each addition. Once the batter is smooth, place ¼ cup of the mixture into mounds on the parchment lined baking sheets. Leave about 2-inches space for them to spread.

Place in preheated oven for 6 minutes. After 6 minutes, rotate the pan and bake another 6 minutes. Once baked, remove from the oven and allow them to cool at room temperature, still on the baking trays.

To make the filling, combine the softened unsalted butter, confectioner’s sugar and pure vanilla extract. Beat together well. The consistency needs to be thick, but spreadable. If too thick, add a little of the whole milk. If too thin, add a little more confectioner’s sugar.

Once the cakes have cooled, take one half of the cake and spread thick with filling. Place another half on top and push down lightly. When all the whoopie pies have been made, place them on a plate in the refrigerator for a few hours. This will help the filling to thicken slightly.

After they have chilled, serve. If any leftovers, wrap individually in plastic wrap.


For a peanut butter filled version use the following recipe instead of the traditional vanilla filling.

Peanut Butter Whoopi Pie Filling

1 stick unsalted butter, melted
1/2 cup smooth peanut butter
2 teaspoons pure vanilla extract
1/2 cup marshmallow fluff
3 cups confectioner’s sugar
4-5 tablespoons milk

Combine melted unsalted butter with the smooth peanut butter in a medium sized bowl until combined. Stir in the pure vanilla extract and marshmallow fluff. Slowly add in the confectioner’s sugar alternatively with the milk until the consistency is that of a thick spreadable ice cream.



Chew This! Old-Fashioned Chocolate Cake

Growing up I LOVED visiting the local “Cassidy Egg Farm”. It was a small local business that sold some of the most delicious pies, cakes and cookies that I remember having. It was a small, quant area located at the back of a personal property. After they closed I missed their chocolate cake for years. My Grandma Barbra and I would try and duplicate their cake – without much success at all.

Finally – several years later – I found (and tried) a recipe that was similiar. I could not believe it! It was close – but not the recipe. Something was missing. I experimented over the course of several weeks and then – success! I had found the cake I remembered and it was just as delicious as all of those memories so long ago…

This cake is rich, chocolate punched, moist and delicious! You MUST TRY THIS RECIPE… and let me know what you think!

Old-Fashioned Chocolate Cake

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, February 21st 2016 edition. By: Blaise Doubman 

Old-Fashioned Chocolate Cake brings back memories…
Blaise Doubman

I remember when I was younger, my family and I would frequently visit “Cassidy’s Egg Farm” located right where state road 234 meets state road 38. Sadly, it’s no longer in existence, but I have some very fond memories of the place and the food it sold. It sat back from the road a little, and was located in a small brick building behind a personal residence. I’ve always wanted to know more about its history and more about the structure behind the business concept, but I’ll save that for later. Let’s focus on the food. I remember going in with my parents, or grandparents and seeing their case full of cookies, cakes and pies. The desserts, all sitting in their own foam trays, with plastic wrap carefully stretched over each, always called my attention. Over in the corner, was a refrigerated section filled with, you guessed it, eggs and milk. It was genuine, personable and quant. The payment method was “the honesty policy” and went something like this… On the counter there was a notebook and pen. You wrote down what you got, how much it was, and, per the sign hanging, they requested you put your money into a small slot in the wall, which was then collected on the other side by the owners.

Over the course of several years, I think I tried everything they had to offer. Their chocolate chip cookies, peanut butter cookies and snickerdoodles were delicious. Their apple and cherry pies were always a personal favorite around the Holiday seasons. What my family and I remember the most though, were their chocolate cakes. After the small business closed, I would try and recreate some of their baked goods, but never quite got the final product I wanted. It wasn’t until I stumbled across a recipe for an “old-fashioned” chocolate cake (that is first boiled on the stove) that I even came close to the taste I remembered from my childhood. After several recipe changes, and a few added ingredients, I came up with the following recipe that my family and taste testers said tasted “almost identical” to the cakes remembered from the local memory filled business.

Old-Fashioned Chocolate Cake

For this recipe, I prefer Pillsbury brand “Softasilk” bleached cake flour. What’s the difference between bleached and unbleached flour? Bleached flour is aged quicker, by the use of chlorine gas and benzoyal peroxide, resulting in a softer flour that produces food with a softer texture, brighter color and a noticeable difference in volume. Unbleached flour is aged “naturally” and, when used in baking, produces more structure in the final product. Unbleached flour is often used in yeast breads for this reason. Both flours, however, can be used interchangeably in times of need, but a good rule of thumb would be: use the flour that is called for in the recipe. Baking is science; therefore following exact directions are critical.

For the cake…
2 cups bleached cake flour
2 cups white granulated sugar
1 cup cold water
1 stick (4 oz.) unsalted butter
1/3 cup vegetable oil
5 teaspoons unsweetened cocoa powder
½ cup buttermilk
2 eggs, lightly beaten
1 teaspoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon

For the frosting…
1 stick (4 oz.) unsalted butter
¼ cup unsweetened cocoa powder
1/3 cup whole milk
2 teaspoons pure vanilla extract
3 ¾ cup powdered sugar

Start by preheating your oven to 350 degrees F and lightly spray a 9×13-inch baking pan with non-stick cooking spray.

Combine the cake flour and white granulated sugar together in a large bowl.

In a large sized saucepan, add in the water, butter, vegetable oil and cocoa powder. Stir together and bring to a boil. Once at a boil, turn off heat and add in the combined flour and sugar mixture and stir together well.

Once thoroughly mixed together, add in the buttermilk, eggs, instant coffee granules, baking soda and ground cinnamon and stir until everything is combined.

Pour this mixture into the prepared baking pan, and place in preheated oven for exactly 30 minutes.

Once baked, remove from oven and start on the frosting.

To make the frosting, combine the butter, unsweetened cocoa powder, whole milk, pure vanilla extract and powdered sugar in a medium sized saucepan over medium heat. Stir this mixture constantly until it just comes to a bubble, being careful not to allow a boil. Immediately pour this mixture over the slightly cooled cake.

Allow the cake, and frosting, to cool completely before cutting and enjoying.

Leftovers can be kept in the refrigerator for up to three days.


Old-Fashioned Chocolate Icebox Cake

This delicious, old-fashioned icebox cake, was a staple in my Great Grandma Flora’s recipe box. My Grandma Barbra said that, she too, used to serve it quite a bit. She also said she has used vanilla wafers and strawberry jam with the whipped cream to create a vanilla and strawberry version. Yum! My version is 2 ingredients – and no, no sugar or vanilla extract needs to be added to the whipping cream. Delicious…

Old Fashioned Icebox Cake Blaise the Baker

Old-Fashioned Chocolate Icebox Cake

1 package (9 oz.) “Famous Chocolate Wafer Cookies”
2 cups heavy whipping cream

Start by making the whipped cream. Whip the heavy whipping cream until stiff peaks form and set aside.

Place about a teaspoon size amount of the whipped cream on top of a chocolate wafer cookie. Stack a cookie on top and repeat the process. Once you have several cookies high, carefully lay on a long plate or platter and continue laying cookies against each other. Be sure to keep the stacked cookies in a straight line. If they move a little – adjust them and line them up with your hands until even.

Once all the cookies are used, “frost” the cookie cake with the remaining whipped cream, being sure to enclose the entire cake.

Optional: top with crushed chocolate cookie crumbs.

Place in refrigerator for at least 7 hours. Remove and slice diagonally for presentation.




Chew This! Intense Chocolate Cake

Happy “Chew This!” Sunday! This recipe I really really wanted to label a “health food” – but I just could not. Why would I want to label this rich, decadent and fudgey chocolate cake a “health food”?! Because the dark chocolate I have used in the cake is SO good for you – seriously! A little dark chocolate everyday is pretty much recommended by all Doctor’s now – right!?

Well, regardless of your beliefs, or how you feel about the health benefits of dark chocolate, I highly recommend you try this cake…

Intense Chocolate Cake

Intense Chocolate Cake

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 6th 2015 edition. By: Blaise Doubman 

Dark, dense and intense chocolate cake…
Blaise Doubman

Did you know that it’s been proven that a little dark chocolate is good for not only the body and mind, but for the soul also? It’s true! The benefits of chocolate are amazing! In my research I’ve found several interesting facts about chocolate. Did you know that chocolate may lower cholesterol levels? Chocolate may also prevent memory decline, and also may reduce the risk of heart disease. The chocolate that is studied in most scientific studies is dark chocolate. The darker the chocolate the better it is for health.

Discussing all of this almost makes me want to label this delicious, dense chocolate cake a “health” food – but I think that’s taking things a little too far. The chocolate used is considered “dark” (its 60% cacao) but the butter, sugar and flour may stray it from finding this anywhere near the word “health”. Given that, a small piece of this cake (says me) is the perfect prescription for someone needing a little slice of happiness and for someone needing an instant mood-boost. I don’t know about you, but whenever I eat chocolate, I instantly feel better. Maybe it’s just me…

Intense Chocolate Cake

This cake is beyond decadent. Serve small slices dusted with powdered sugar, or alongside some ice cream. Place the cake in the refrigerator for an even richer texture and crumb.

10 tablespoons unsalted butter
8 ounces 60% cacao chocolate, chopped
2 large eggs
2/3 cup white granulated sugar
3/4 cup white all-purpose flour
2 teaspoons instant coffee granules
2 teaspoons pure vanilla extract
1 teaspoon salt

Start by preheating your oven to 350 degrees F. Spray a 9-inch spring form cake pan with non-stick cooking spray and dust with flour. (Or you can use “Baker’s Joy” non-stick spray that already has the flour in it.)

In a medium sized saucepan, melt the unsalted butter over medium heat. Stir occasionally so the butter doesn’t burn. Once hot and bubbly, add the chopped chocolate and stir until the chocolate and butter combine together and are smooth and velvety.

In a medium sized bowl, whisk together the large eggs, white granulated sugar, white all-purpose flour, instant coffee granules, pure vanilla extract and salt until combined. Add in the melted butter and chocolate mixture, and stir until just combined.

Pour the finished batter into the prepared pan and spread evenly.

Place into the preheated oven for 15 minutes. After 15 minutes, lower the oven temperature to 300 degrees F and bake an additional 10 minutes.

Remove from oven, and allow to cool completely before removing, cutting and serving.



Chew This! Chocolate Fudge Pudding Cake

Everyone has some “social media” recipes that they just can not wait to try. From my research, a lot of them need a lot of improvement. Some not even including the proper baking (or cooking) temperature or time. I have taken a popular recipe for chocolate pudding cake, and transformed it into “Chocolate Fudge Pudding Cake” that is so easy and flavorful you will not believe it… Perfect for a picnic, pitch-in, family reunion or birthday.

Chocolate Fudge Pudding Cake Chew This Blaise Doubman

Chocolate Fudge Pudding Cake

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 7th 2015 edition. By: Blaise Doubman 

Testing out those social media recipes…
Blaise Doubman

At least a dozen times a week, someone sends me recipes they have found on various social media outlets. Sometimes it’s Facebook, sometimes it’s through a blog email they’ve signed up for, Twitter, Instagram…you name it. Depending on the week, sometimes all recipes sent to me are a variation of one or the other. I have a folder that I keep labeled “social media recipes” that I dive into every once in awhile. Honestly, more times than not, the recipes are a failure. There’s always something missing, an off time or the ingredients just simply don’t go that well together. I always tend to make notes in the margins of the print-outs about what I think the flavor combination should be, what I would like, and how long I think it would take to cook or bake. I’m not an expert, but I know what most people like…and have developed a sense as to how a recipe should read.

My latest adventure into my folder of “social media recipes” was a recipe for a chocolate pudding cake. The picture made it look so good, and I couldn’t wait to try it. I should have known better…the taste fell flat. I decided I was going to make some changes, and make it my way to see how much I could improve the recipe. I decided to use chocolate fudge cake mix, as well as pudding. I wanted to add even more chocolate flavor, so I added chocolate milk to the pudding mix instead of just white milk. Adding instant coffee granules really makes the chocolate flavor even deeper, and topping off the cake with just Cool Whip would round out the cake and not make it too heavy. The final result was amazing! I made notes, typed it up and decided to share it here with all of you…

Chocolate Fudge Pudding Cake

This recipe is perfect for reunions, cookouts, potluck dinners and gets togethers. Just make it the night before, cover it, and refrigerate it and the next day you have dessert ready to go. I find this cake delicious with crumbled up chocolate cream cookies, chocolate chip cookies, peanut butter cookies, or even crumbled up chocolate brownies! The sky is the limit when experimenting with this recipe. If I’m serving it for a potluck dinner, I usually just sprinkle the top with candied sprinkles. That way it’s festive and fun.

1 box (3.4 oz) instant chocolate fudge pudding mix
2 cups chocolate milk
1 box chocolate fudge cake mix
2 teaspoons instant coffee granules
8 oz. tub of Cool Whip
Crushed chocolate cream cookies or colored sprinkles (optional)

Start by preheating your oven to 350 degrees F.

Lightly spray a 13×9-inch cake pan with non-stick cooking spray.

In a large bowl, whisk together the instant chocolate fudge pudding mix with the chocolate milk until thickened.

Next, add the chocolate fudge cake mix to the pudding and stir to combine.

Pour batter into prepared pan, and bake for exactly 31 minutes.

Remove from the oven, and allow to cool completely.

Finally, frost the top of the cake evenly with the Cool Whip, and add desired topping of crushed chocolate cream cookies, or sprinkles.

Refrigerate for at least six hours (or overnight) before serving. Cover and refrigerate any leftovers for up to three days.



2-Minute Chocolate Mug Cake

Yesterday, I made an AMAZING chocolate cake…in a MUG…in the microwave! Yes – you read that right!

I am not sure I had ever had anything like this before. AND I admit that I was (at first) a little…against the fact of making a cake in the microwave. I figured – why make a cake in a MUG when you could make a regular size cake and eat on it for days!?

Well, I am “seeing the light” now, and I understand why people would want a “mug cake”. It is easy, fast, individual sized, and so delicious!

The recipe I used came from “Lucky Peach”. I have included the recipe below – but here is their official posting, recipe and story…

Chocolate Mug Cake Blog

Lucky Peach’s Two-Minute Chocolate Mug Cake

1 egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons white all-purpose flour
4 tablespoons white granulated sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons semi-sweet chocolate chips
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 small or medium coffee mug (microwave safe)

Add the egg, milk and vegetable oil to a small or medium coffee mug and whisk together. Next, add the white all-purpose flour, white granulated sugar, and unsweetened cocoa powder, and mix thoroughly until everything is combined. Finally, add in the chocolate chips, pure vanilla extract and salt and mix again.

Put your mug into a 1000-watt microwave for 2 minutes.

The cake might rise over the top of the mug, but do not be alarmed.

Allow to cool and tip out onto a plate if desired.

EAT! This can serve two. 

Note: Mine served one – me. 




Chew This! Chocolate Zucchini Cake with Chocolate Ganache

Today is the official publication of my THIRD “CHEW THIS!” column in The Courier-Times! I am so excited to share this with everyone! It is for “Chocolate Zucchini Cake with Chocolate Ganache”…

Make sure and pick up a copy and let me know what you think! This recipe makes a cake that is so flavorful you won’t believe it! And with the addition of the zucchini (which you can’t taste) the cake stays moist for DAYS…unlike a regular cake! And with 2 ingredients, the ganache topping couldn’t be easier! Try it and find out why it’s one of my favorite “go-to” chocolate cake recipes! Enjoy!

Chocolate Zucchini Cake with Chocolate Ganache

Chocolate Zucchini Cake with Chocolate Ganache

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 21st 2014 edition. By: Blaise Doubman 

Moist Chocolate Cake with Unexpected Ingredient
Blaise Doubman

For those who follow me on social media, it’s no secret that I love chocolate and that I love desserts. I am always trying to develop a new recipe that incorporates my love for both and this recipe is no different. The ingredients used are different though when compared to that of a “normal” chocolate cake. Don’t have the use of zucchini scare you away from this recipe! You’ll never know it’s there because you can’t taste it. Why make a cake with zucchini then? Because it makes the cake so moist, you’ll be amazed! And, it will last twice as long as a “regular” scratch made cake! There are still a few Farmer’s Markets (independently and otherwise) open in the New Castle area. Stop and see if they have zucchini – if not, store brought works fine.

Using zucchini in cakes and breads is nothing new to “maintain moisture” but what is new and different with this particular recipe is the addition of instant coffee granules and the chocolate ganache topping. Adding coffee to anything chocolate (in small amounts) will add a certain flavor (not necessarily a coffee flavor) that will make the chocolate taste more like chocolate. The ganache topping really sets the cake over the top and provides a thick chocolaty topping that’s so simple you won’t believe it!

Chocolate Zucchini Cake with Chocolate Ganache

This cake will last up to five days without losing moisture when kept in the refrigerator. It is the perfect dessert to “make ahead” because the longer it sits, the better the flavor! When shredding the zucchini, a kitchen box grater works the best. Make sure and use the “smallest” grating feature on the box. Also remember to not peel the zucchini – chop off a little on both ends and grate the skin and all. Also make sure all ingredients are at room temperature – an important rule when baking. Coating the chocolate chips with flour will prevent them from “sinking” to the bottom of the cake.

For the cake…
1 stick of butter (4 oz.)
½ cup vegetable oil
1 ¾ cup white granulated sugar
2 teaspoons vanilla
2 teaspoons instant coffee granules
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup sour cream
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups shredded zucchini (about 1 large zucchini)
½ cup chocolate chips (mixed with 1 tablespoon all-purpose flour)

For the ganache…
1 cup chocolate chips
¾ cup heavy whipping cream

Start by preheating the oven to 325 degrees F and lightly coat a 9×13-inch baking pan with non-stick spray.

In a large bowl cream together butter, oil, sugar, vanilla, instant coffee granules, ground cinnamon, baking soda, baking powder and salt. Once creamed, stir in eggs one at a time and then add the sour cream.

Next, add the cocoa powder and flour and stir well to combine.

Fold in the shredded zucchini and the flour-coated chocolate chips.

Pour batter into prepared pan and bake in preheated oven for 40 minutes.

To prepare the ganache, place the heavy whipping cream in a microwave safe bowl and microwave on high for 1 minute. Remove from microwave and stir in chocolate chips. Stir until smooth, microwaving another 30 seconds if necessary.

Pour the warm ganache over the cake and spread evenly. Immediately place in the refrigerator for ganache to set up. Remove and cut when ready to serve.