Well Made by Kiley
@wellmadebykiley • 825,300 subscribers
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MINI MATILDA CHOCOLATE CAKE Pure decadence ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Chocolate Cake: - 1 3/4 cups (230g) all-purpose flour @Bob’s Red Mill - 1 3/4 cups (350g) granulated sugar - 3/4 cup (72g) cocoa powder @Hershey’s - 2 tsp (12g) baking soda - 1 tsp (4g) baking powder - 1 tsp (6g) salt - 1 cup (240ml) buttermilk, at room temperature (substitution: 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice) - 1/2 cup (120ml) avocado oil (or oil of choice) @Chosen Foods - 2 eggs, at room temperature - 2 tsp (8g) vanilla extract - 1 cup (240ml) hot brewed coffee or espresso (substitution: hot water) @Nespresso Chocolate Fudge Frosting: - 1 cup (226g) salted butter - 300g dark chocolate chips or chopped chocolate @Ghirardelli Chocolate Company @hukitchen - 1 cup (240ml) heavy cream - 1 cup (120g) powdered sugar - 1/4 cup (24g) cocoa powder - 1/2 tsp (3g) salt - Optional: 1/4 tsp (1g) espresso powder or granules - 1 tsp (4g) vanilla extract - Flaky sea salt, for topping Instructions: Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside. Make the cake layers. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined. Add the dry ingredients to the wet, and whisk until combined. Then, pour in the hot coffee, and stir quickly until well combined. The batter is going to be very thin! Divide the batter evenly among the three prepared cake pans (about 455g of batter should be in each to ensure even layers). Bake at 350F for 25-27 minutes, until a toothpick comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. As the cakes cool, prepare the chocolate fudge frosting. In a saucepan over medium heat, add the butter, chocolate, and heavy cream. Then, sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth. Once smooth, remove from heat and mix in the vanilla. Pour the mixture into a large bowl or baking pan (a baking pan with speed up the cooling process). Cover the top with plastic wrap so the plastic wrap is directly touching the frosting, to prevent a film from forming while cooling. Allow to cool at room temperature for 30 minutes, then place in the fridge to chill for at least another 1-2 hours, depending on your desired thickness. Assemble. If needed and using a serrated knife, slice the tops of each cake layer off to even. Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate fudge frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers. After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake. Decorate and garnish with flaky sea salt, as desired. Slice and serve. Enjoy! #matildachocolatecake #minimatildachocolatecake #minicake #minichocolatecake #chocolatecake #chocolate #cake #cakerecipe #chocolatecakerecipe #thebestchocolatecake #homemade #homemadecake #cakefromscratch #chocolatefrosting #chocolatefudgefrosting #baking #Dessert #moistchocolatecake #softchocolatecake @From Our Place
Well Made by Kiley7,100,000 views • 1 year ago
this pecan sticky bun bread pudding is hands down the best version i’ve made yet 🤌 and with however you say ‘pecan’…all that matters is the love you put behind it, and that it tastes good, yes? 😌 it starts with soft, buttery brioche bread that soaks up a rich vanilla bean custard then ✨ swirled throughout and layered on top is a warming, gooey sticky pecan filling that melts into every bite 🥄 finished with a scoop of vanilla ice cream and a sprinkle of flaky sea salt — it’s just so dreamy and the kind of dessert that makes your whole kitchen smell like heaven while it bakes ☁️ the full recipe is up on my blog at wellmadebykiley.com 🤎 enjoy!! #pecanstickybuns #breadpudding #Recipe #Dessert #baking @Tillamook @Fat Daddio's @Nielsen-Massey Vanillas @Simply Organic Foods @Jem
Well Made by Kiley2,200,000 views • 8 months ago
in my books, there’s nothing quite like a good ol’ classic chocolate cake…and this is one you’ll come back to again and again 😌 it’s soft, incredibly moist, and perfectly sweet with a deep, rich chocolate flavor that feels nostalgic in the very best way 🍫 each layer is generously frosted with a silky, smooth chocolate frosting that almost melts into the cake and gosh, it’s just the best ✨ i hope you really, really love this one just as much as i do!! the full recipe is up on my blog at wellmadebykiley.com 🤎 enjoy!! #thebestchocolatecake #chocolatecakerecipe #dessert #baking #moistchocolatecake @Bob’s Red Mill @King Arthur Baking @Ghirardelli Chocolate Company @KitchenAid @Philly Cream Cheese @Nielsen-Massey Vanillas @Simply Organic Foods @California Olive Ranch
Well Made by Kiley674,300 views • 8 months ago
BROWN BUTTER CHOCOLATE CHIP PANCAKES It’s hard to put into words to describe how insanely and utterly delicious these are — soft, fluffy, and studded with melty chocolate chips ✨ The last pancake recipe you’ll ever need!!! Recipe below OR go to my website through the link in my bio🤎 #Recipe Details (makes 12-16): Ingredients: - 2 1/4 cups buttermilk (sub: 2 tbsp apple cider vinegar or lemon juice + 2 1/4 cups milk of choice) - 2 eggs - 1/4 cup unsalted butter - 2 tsp vanilla extract - 3 tbsp granulated sugar - 2 1/4 cups all-purpose flour @Bob’s Red Mill - 3 tsp baking powder - 1 tsp baking soda - 1 tsp salt - 1 cup chocolate chips of choice Optional Toppings: - Butter @KerrygoldUSA - Maple syrup Instructions: Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). The butter will start to foam and sizzle around the edges. The foam will subside, the milk solids at the bottom of the pan will turn brown (a deep brown but not burnt), and start to smell toasty and nutty. Remove from heat and s and set aside. Make the pancake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In separate large bowl, whisk together the buttermilk, eggs, vanilla extract, and sugar until well combined. *If you are using a homemade buttermilk mixture of vinegar and milk, make that first and let it sit for 1-2 minutes before adding the rest of the wet ingredients. Add the dry ingredient mixture to the wet. Whisk until just combined, it’s okay if there are a few small lumps in the batter. As you continuously whisk, stream in the brown butter until just combined. Then fold in the chocolate chips. Let the batter rest for 10 minutes. Heat a large nonstick skillet over medium heat and grease with butter. @From Our Place Use a 1/3 measuring cup to pour the batter onto the pan for each pancake. Cook until little bubbles form and the edges start to firm up. Then gently flip to cook the other side until golden brown, cooked through, and fluffy (~2-4 minutes on each side). Plate and serve the pancakes warm with butter and maple syrup, if desired. Enjoy! #brownbutter #chocolate #chocolatechip #chocolatechippancakes #pancake #pancakes #fluffypancakes #buttermilkpancakes #pancakerecipe #Breakfast #brunch #maplesyrup #butter #thebestpancakes #softpancakes
Well Made by Kiley1,100,000 views • 2 years ago
SALTED HONEY BUTTER SOURDOUGH PARKER HOUSE ROLLS I can’t think of anything better for Thanksgiving 🥹 Made perfectly soft and fluffy with @Bob’s Red Mill Organic Unbleached White All-Purpose Flour ✨ My absolute go-to during holiday baking and easy to find at your local grocery store! Recipe below OR comment ‘ROLLS’ to get the recipe sent to you 🤎 #Recipe Details (makes 12): Sourdough Parker House Rolls: - 1 1/2 tsp active dry or instant yeast - 1/2 cup warm milk of choice, warmed (~110F) - 1 tbsp honey - 2 eggs, room temp - 2 1/2 tbsp salted butter, melted - 1 cup sourdough discard - 1 tsp salt - 3 1/2 cups @bobsredmill Organic Unbleached White All-Purpose Flour - 1 extra egg, beaten, for egg wash Salted Honey Butter: - 1/4 cup salted butter, melted - 3 tbsp honey - Flaky sea salt, for topping Instructions: Start by activating the yeast. In a small bowl, mix together the warm milk, honey, and yeast. Let sit for 5 minutes until the yeast is activated and foamy. Once activated, add the eggs, melted butter, sourdough discard, salt, and flour. Mix until a dough starts to form. Then, use your hands to knead for 5-8 mins on a lightly floured surface, until the dough is smooth and elastic. Lightly oil a large bowl, place the dough in, and cover with plastic wrap or a kitchen towel. Allow to rise until doubled in size (45-60 mins). Once doubled in size, remove the dough from the bowl & place onto a lightly floured surface. Divide the dough into 12 equal pieces. Create a roll out of each dough piece by folding the sides to the center, then roll the ball in a circular motion on a counter surface, until the top is smooth. Repeat with the rest. Place the dough balls into a 9x13” baking pan or dish that is greased with butter. Cover and allow to proof for 30-45 mins, until puffed up. While proofing, preheat the oven to 375F. Once proofed, brush with the egg wash. Bake at 375F for 20-25 mins, until golden brown. Make the salted honey butter by mixing together the melted butter and honey in a small bowl. Remove the rolls from the oven and immediately brush with the salted honey butter. Sprinkle with flaky sea salt and serve warm. Enjoy! #ad #bobsredmill
Well Made by Kiley331,700 views • 2 years ago
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