A Deadly Delicious Delivery (A Chocolate Centered Cozy Mystery Book 2) Read online

Trust Can Be Deadly

  Ties Can Be Deadly

  Rocks Can Be Deadly

  Wendy the Wedding Planner Cozy Mysteries

  Matrimony, Money and Murder

  Chefs, Ceremonies and Crimes

  Knives and Nuptials

  Mice, Marriage and Murder

  Bekki the Beautician Cozy Mysteries

  Hairspray and Homicide

  A Dyed Blonde and a Dead Body

  Mascara and Murder

  Pageant and Poison

  Conditioner and a Corpse

  Mistletoe, Makeup and Murder

  Hairpin, Hair Dryer and Homicide

  Blush, a Bride and a Body

  Shampoo and a Stiff

  Cosmetics, a Cruise and a Killer

  Lipstick, a Long Iron and Lifeless

  Camping, Concealer and Criminals

  Treated and Dyed

  Dune House Cozy Mysteries

  Seaside Secrets

  Boats and Bad Guys

  Treasured History

  Hidden Hideaways

  Dodgy Dealings

  Suspects and Surprises

  Heavenly Highland Inn Cozy Mysteries

  Murdering the Roses

  Dead in the Daisies

  Killing the Carnations

  Drowning the Daffodils

  Suffocating the Sunflowers

  Books, Bullets and Blooms

  A Deadly Serious Gardening Contest

  A Bridal Bouquet and a Body

  Decadent Chocolate Cake Recipe

  Ingredients:

  7 ounces bittersweet chocolate

  7 ounces butter

  2 teaspoons instant coffee granules

  1 cup boiling water

  2 1/2 cups all-purpose flour

  1 1/2 teaspoons baking soda

  3 teaspoons baking powder

  1 tablespoon unsweetened cocoa powder

  2 cups light brown sugar

  3 large eggs

  1/2 cup buttermilk

  1 teaspoon vanilla extract

  For the Chocolate Buttercream Frosting:

  7 ounces semisweet chocolate

  7 ounces butter

  2 cups confectioner’s sugar

  1 tsp vanilla extract

  Preparation:

  Preheat oven to 300 degrees Fahrenheit.

  Butter and line the base of 2 x 9 inch cake tins.

  Slowly melt the chocolate and butter over a low heat.

  While the chocolate and butter are melting add instant coffee to one cup of boiling water and set aside.

  In a large bowl sift in the flour, baking soda, baking powder and cocoa powder. Stir the ingredients together and then add the sugar and stir again until they are well-combined.

  In another bowl beat the eggs. Add the buttermilk and vanilla extract and stir until mixed together.

  Gradually add the buttermilk mixture, the slightly cooled coffee mixture and the slightly cooled melted chocolate mixture to the dry ingredients. Stir until well-combined.

  Pour the batter evenly between the cake tins. Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted in the middle comes out clean.

  Leave the cakes to cool in the tins for about 10 minutes and then remove from the tins and cool on a wire rack. Once cooled remove baking paper from the base of the cakes.

  To prepare the Chocolate Buttercream Frosting slowly melt the chocolate in a double boiler.

  In a bowl beat the butter until softened.

  Gradually beat the sifted confectioner’s sugar into the butter. The mixture should be pale and creamy once all of the confectioner’s sugar has been added.

  Add the vanilla extract and beat.

  Gradually and gently stir the melted chocolate mixture into the butter mixture until well-combined.

  Spread the frosting over the bottom of one of the completely cooled cakes then place the bottom of the other cake on top to sandwich the bottoms together. Spread the rest of the frosting over the top and sides of the cakes.

  Enjoy!