Angie Dudley, a.k.a Bakerella is the author of the New York Times Best Selling book, Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her dish on desserts.
Courtesy Beverly Hills Brownie Company
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Alie Ward and Georgia Hardstark, a.k.a. Alie & Georgia, host Cooking Channel food-travel series Tripping Out with Alie & Georgia. Visit every Thursday for their playful spins on celebrity recipes, cocktails, entertaining ideas—and, of course, lots of laughs!
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It’s one of the most anticipated days for smartphone fans: the announcement of the newest iPhone.
Courtesy Lea Michele
The Kitchy Kitchen
Served at Lea Michele’s Birthday Dinner
Devil’s Food Cake
4 oz. butter
2 oz. bittersweet chocolate
6 tbsp. unsweetened cocoa powder
1 ½ cups white sugar
1/2 cup brown sugar, packed
1/2 cup strong coffee
2 cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup sour cream
2 oz. bittersweet chocolate, grated for garnish
18 oz. unsalted butter, softened
6 cups powdered sugar
3 tbsp. agave nectar or maple syrup
1 ½ cups unsweetened cocoa powder
3 tsp. vanilla extract
1 tsp. kosher salt
1. Preheat oven to 350F. Grease two 9 inch round cake pans.
2. In a double boiler or in a small pot over low heat, melt the chocolate. Set aside to cool slightly.
3. Cream together the sugars, butter and add the eggs one at a time until a pale yellow (about 2-3 minutes). Add the melted chocolate to the eggs mixture by pouring it in slowly while beating at medium speed. This is to ensure a smooth mixture, rather than scrambling the eggs.
4. Whisk together the flour, cocoa powder, baking soda, and salt.
5. Mix together the coffee and sour cream. Alternately add the dry ingredients and the wet ingredients on low speed, ending on the wet ingredients.
6. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
7. For the buttercream, add the butter to a standing mixer with a paddle attachment, and whip until soft and smooth. On low speed, add the powdered sugar, mixing until fully incorporated, and then add the agave nectar (or maple syrup), cocoa powder, vanilla extract, and salt. Taste for sweetness and add more powdered sugar if necessary.
8. To finish, place a layer of cake on a plate and coat with 1 inch of buttercream. Use an offset spatula to even it out, then add the other layer. Add a big scoop of buttercream on top of the cake, and using the spatula, smooth the buttercream out until it’s coating the cake about a 1/4-1/2 inch thick. Scoop more buttercream on and smooth out if necessary. Top with grated chocolate.
Courtesy Claire Thomas for The Kitchy Kitchen
Lea Michele didn’t need a Birkin bag cake or a baking therapy session to enjoy her birthday: A relaxed dinner with girlfriends at her home was the perfect fête for the Glee star, who turned 28 on August 29.
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Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of nine books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.