Make the cake: Heat your oven to 350°F (175°C). Line the bottom of two 9×13-inch pans with parchment paper and coat the parchment paper (yes, this extra buffer helps a lot) and the exposed sides of the pan with nonstick spray.

In a mixer bowl fitted with a whisk attachment, whip the 4 egg whites on medium speed until they’re halfway thickened — they should look white, foamy, and show some streaks as the whisk moves through them in the bowl. Running the mixer the whole time, sprinkle in salt, then 1 1/2 tablespoons (20 grams) of the sugar. Increase the speed and beat the egg whites until glossy, stiff peaks form, about 2 minutes more. Scoop the whipped egg whites into a second bowl for now, and return the empty mixing bowl to the electric mixer. [No need to wash the bowl or whisk here.]

Add 4 whole eggs and remaining 3/4 cup (150 grams) sugar to the empty bowl and whip together on high speed until light in color and texture and and thickened ripples form in the batter as the whisk moves through the bowl, about 8 to 10 minutes. If you’re unsure, it doesn’t hurt to beat the mixture a minute longer. Remove the bowl from the mixer and fold in the flour with a flexible spatula, followed by the almond flour, half at a time. Finally, fold in the whipped egg whites, being careful not to deflate the batter.

Divide the batter between the two prepared pans and spread evenly with an offset spatula. Bake the cakes until they’re set, about 9 to 13 minutes. Transfer cakes to cooling racks and let them cool completely in the pan. However, I like to run a thin knife carefully around the cake’s sides before it cools as it has a tendency to stick, even when greased well.

Make the buttercream: In a medium saucepan, combine 1/2 cup water and 3/4 cup sugar, then turn heat to high and boil, cooking (without stirring) until mixture reaches 238°F (114°C) (aka the soft ball candy stage) and remove from the heat.

In a mixer bowl fitted with a whisk attachment, beat egg yolks for 2 minutes on a medium-high speed to loosen them. With the mixer running, add the hot sugar syrup to the yolks in a slow, thin stream (if you can, aim for the middle as the sugar syrup that lands on the sides of the bowl just hardens there), beating until combined. Add the espresso and beat until combined. Let the mixture cool to close to room temperature. You can hurry this along, as I like to, by placing some ice packs around the mixing bowl and running the machine on low (so it cools evenly and not just at the edges).

Once cool, with the mixer running, add pieces of softened butter, one at a time. The mixture may begin to look curdled – this is normal, it will be fine. When all of the butter has been added, add the salt and beat on high speed until the mixture comes together in a thick, creamy, silky buttercream that will put all other frostings to shame.

Congratulations, you just finished the two peskiest elements of the cake! The next two parts are a cinch.

Make the chocolate layer: Place chopped chocolate in a medium bowl. Bring cream to simmer. Pour cream over, wait one minute, then whisk until chocolate has melted. You can cool and thicken this quickly by setting this bowl over a larger bowl partially filled with ice water and whisking until the chocolate mixture is almost thick enough to spread. Remove the bowl from the bowl of ice water. You can stop a little short of fully thickened because it will continue to firm up as it rests.

Make the syrup: Combine sugar and hot espresso, stirring until sugar is dissolved. Add brandy and set aside.

Assemble the cake: Run a knife (again) around the cooled cakes to make sure they’re not stuck and use the parchment underneath to sort of yank the first cake, parchment and all, onto a cutting board. Use a ruler (you will thank you later because evenly cut layers need less trimming) to evenly divide the cake layer into thirds, cutting through the parchment and all. Repeat with the second cake layer, creating 6 9-inch by (approximately) 4 1/3-inch rectangles of cake.

Pick up the first cake layer and flip it briefly over onto the cutting board to peel the parchment carefully off the back. Place the first cake layer on your serving plate. Don’t worry, the cake is sticky but bendy; it shouldn’t break but even if it did, nobody would be the wiser once you patched it back together on the plate.

Brush generously with 1/6 of the soaking syrup, just eyeballing the amount. Spread with 1/4 of the chocolate mixture. Place the second cake layer with the parchment peeled off as before on the chocolate layer. Brush generously with another 1/6 of the soaking syrup. Spread with 1/3 of the buttercream mixture. You’ve just completed the first third of the total cake. You want to repeat this process two more times — with 4 more cake layers, 2/3 of the remaining chocolate, and all of the remaining buttercream. Transfer this to the fridge for 30 minutes or a freezer for 10, just until the buttercream on top is firm to the touch.

Once the buttercream on top is firm to the touch, spread the remaining chocolate on top. If you’d like to decorate the top, hold back 2 tablespoons of the chocolate to pipe what you wish. It is traditional to write “opera” on top. I, uh, wrote “smitten.” Happy birthday works too!

To finish the cake: Let the cake rest in the fridge for a couple hours, or overnight, so that it’s firm and easy to trim. Before you’re ready to serve it, use a sharp serrated knife to trim the edges of the cake so that nice, clean stripes are visible. Serve right away; you’ve waited long enough!

Do ahead: The cake keeps in the fridge for 5 days, although it would be unprecedented in my apartment. I suspect it would also freeze nicely, once firm enough to wrap tightly in plastic.

Additional Notes:

• “Deb, why don’t we just flip the cakes out of the pan onto a cooling rack and then remove the parchment paper off the back of the cakes, as we would with a regular layer cake?” Because the cakes are SO sticky. I did it this way a few times and it created an extra unnecessary headache to then try to take the cake off the rack without losing half of it.
• Don’t want to use alcohol in the soaking syrup? No worries, just use extra espresso.

For years, I’d order the Opera Cake from Balthazar bakery for my birthday and one thing I like that they do is they make the cake with hazelnut flour/meal instead of almonds. It really goes nicely here if you want to make the swap here.

Lunch Lady Peanut Butter Chip Cookies. Everyone’s favorite cookie, but with a little twist! These have crisp edges, chewy peanut-buttery centers, and are loaded with double the mini chocolate chips. The secret? A spoonful of apple butter. It’s unexpected, but it gives the cookies a subtle warmth, a hint of spice, and the most delicious depth of flavor.

Some recipes just feel a little more special than others, and these might be my favorite of the month. I adore them!

For me, a peanut butter cookie always feels like September. From game day treats to the peanut butter cookies served by the lunch lady on Pizza Day. I have the best memories tied to this classic cookie.

When I set out to recreate those school cookies, I knew exactly what I wanted: crisp edges, soft centers, lots of chewy peanut flavor, and plenty of melty mini chocolate chips. I thought I’d keep things basic — but then I remembered apple butter. September is apple season, after all, and folding a little into the dough turned out to be just the magic ingredient these cookies needed.

The apple butter adds a faint note of cinnamon and spice that pairs perfectly with the salty peanut butter and chocolate. It’s not obvious, but it makes these cookies unforgettable. My family has been loving them — especially my little brother, Oslo!

These are the details

Ingredients

• salted butter
• creamy peanut butter – crunchy will work too!
• brown sugar
• vanilla
• eggs
• vanilla extract
• flour
• old-fashioned oats
• baking soda

For the Icing

• powdered sugar
• cocoa powder
• vanilla
•  dark or milk chocolate – I love dark

Special Tools

For these peanut butter bars, you need a single mixing bowl and an electric mixer. I love this sheet pan for baking.

The Steps

Step 1: Make the cookie dough

In a mixing bowl, beat the butter with brown sugar and peanut butter until creamy. Add the eggs, apple butter, and vanilla, then beat again until fully combined. Mix in the flour, baking soda, and salt.

Stir in the mini chocolate chips. Regular chocolate chips work too, but the minis give the best distribution of chocolate throughout.

Step 2: Bake

Line a baking sheet with parchment paper. Scoop the dough into tablespoon-size balls and place them on the prepared sheet.

If you’d like, gently press the tops with a fork to create a crosshatch pattern — just don’t press too hard or the cookies will spread too much.

Bake for about 7 minutes, then remove the cookies from the oven and give the pan a gentle tap on the counter. This helps the cookies spread evenly, crisp the edges, and keeps them from turning cakey. Return the cookies to the oven and continue baking until golden at the edges.

Enjoy warm, melty, and oh so wonderfully peanutty!

Looking for other fun cookie recipes? Here are some favorites:

Brown Butter Malted Chocolate Chunk Cookies

Snickerdoodle Peanut Butter Chocolate Chex Mix Bars

Slice n’ Bake Bourbon Caramel Pretzel Cookies

Lastly, if you make these Lunch Lady Peanut Butter Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Fudgy as a brownie yet tender as pound cake, this chocolate Bundt cake is a classic in the making. A shiny chocolate ganache and a sprinkle of flaky sea salt make it look bakery-worthy, but it’s surprisingly simple—just a few bowls, a whisk, and no mixer required.

The crumb stays moist for days thanks to the combination of melted butter and oil—don’t be tempted to make swaps. Chocolate can have a drying effect on baked goods, and the oil is vital to maintaining the right texture. Unsweetened cocoa (preferably Dutch-process) and coffee bring an intense roasty depth that deepens overnight, making this an excellent make-ahead dessert option. Instant espresso powder stirred into hot water is an acceptable substitute for the brewed coffee if that makes this bake easier for you. Sour cream’s richness gives the cake a luxurious mouthfeel, while a full tablespoon of vanilla rounds out the rich chocolate flavor

The thin, glossy glaze—just dark chocolate, butter, and a pinch of salt—runs down the sides in elegant rivulets, setting firm but sliceable. Whether you serve it as a birthday centerpiece or a mid-afternoon treat, this might just be the best chocolate cake recipe you ever bake.

Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here. And don’t forget to join the Bake Club Group chat over on Substack.

The hardest part about making a fruit pie isn’t the crust (especially not with a recipe as reliable as this one). The hardest part about making a fruit pie is waiting for it to properly cool before you can slice it open. It takes hours. Yes, plural. One hour? That’s a rookie mistake. Four is better, with a six-to-eight-hour wait being downright pro chef behavior. Fruit pies are often thickened with starch (cornstarch, in this case) and starches need a long resting period to cool down and set up (the technical term is retrogradation). Without a long rest, a fruit pie will be nearly impossible to slice, the warm filling pouring out of it like an inflatable pool that’s sprung a leak. So let it sit for longer than you can bear. If you’d like to receive a gold star, chill the pie in the fridge for a few hours before cutting and serving. It’ll be especially tidy.

Two more valuable lessons in pie making: The best peaches for a pie are the worst for eating out of hand. You want peaches that are slightly underripe as they have a better balance of acid and pectin and will hold up well to the long bake. Very ripe peaches will simply turn to mush. If your peaches are crunchy like apples, congratulations! You can make excellent peach pie. The sugar, lemon, and spices, though dealt with a light hand, immensely help in transforming even mediocre fruit into a fragrant jammy filling. You can also use an equal amount of unthawed frozen peaches in place of fresh. Cook them as you would for fresh, knowing that it may take a few minutes longer for the liquid to release.

The secret to fruit pie with a crisp, not soggy, bottom is to precook the fruit on the stove first. Precooking releases the moisture from the fruit, which is then bound into a thick well-mannered gel thanks to a modest (for a fruit pie) amount of cornstarch. Pies made by simply dumping raw fruit into the pie shell often suffer from soft crusts and an overload of starch or thickener to compensate for the liquid released as the pie bakes.

This simple chocolate pie recipe is great for entertaining. It delivers richness with a hint of nostalgia (especially if you grew up loving old-fashioned diners), and the creamy filling will surely satisfy any lover of chocolate pudding.

That filling balances intense chocolate flavor by using both unsweetened and dark chocolate. You can use chocolate bars or chocolate chips, but choose a high-quality brand like Guittard or Scharffen Berger, if possible. Can’t find good unsweetened chocolate? Substitute 6 Tbsp. unsweetened cocoa powder plus 2 Tbsp. refined coconut oil. Once you get the custard on the stovetop, stay close—it thickens fast. Whisk constantly, making sure to get into the corners of the pan for a smooth, lump-free filling.

Originally made with Nabisco’s Famous Chocolate Wafers (now discontinued), the pie shell can be made with Oreo cookie crumbs, Goya’s Chocolate Maria Cookies, or any chocolate graham cracker. But if you’re short on time, a store-bought chocolate cookie crust works too.

We like a whipped cream topping here, but you’ll have some leftover egg whites, which you can transform into meringue if preferred. You can make this chocolate pie a day ahead—just wait to add the topping until right before serving, and garnish with chocolate shavings or extra crushed cookies if you’re feeling fancy.

Make the cookies: Heat oven to 350°F (175°C) degrees and line two 8-inch round cake pans with rounds of parchment paper. Coat the exposed sides with butter or nonstick spray. A little extra underneath the parchment helps it stick. If you only have one cake pan, don’t fret. The batter will hold while you bake the first round.

In a large bowl, melt butter half in the microwave or in a medium-sized pot on the stove, then stir until the butter finishes melting. (This keeps the temperature down.) Add salt, brown sugar, and milk, whisking until smooth. If it’s not cool yet, let it cool a bit more (you do not want the egg to scramble or the chips to melt) before adding the egg and vanilla, whisking until combined. Sprinkle batter with baking powder and mix very well into the batter. Stir in flour and 1/2 cup (3 ounces or 85 grams) of the chocolate chips, stirring until flour disappears.

Pour half the batter into each pan and smooth the top flat. Sprinkle the tops of each round with 2 tablespoons of the chocolate chips.

Bake for about 15 minutes, until cookies are golden at the edges and set but soft in the center. Transfer to a cooling rack for 5 minutes, then remove from the pans, peeling off the parchment underneath. I like to then transfer my cookies to the freezer for 10 minutes so that they are fully, fully cold before we begin assembling the cake. If your ice cream is rock-hard in the freezer, transfer it to the fridge for these 10 minutes so it will be easier to scoop.

Assemble the cake: Line one of the 8-inch round cake pans with plastic wrap that extends up the sides of the pan in two directions. This will make it easier to remove the cake. [An 8-inch springform can work too but risks leaking before the ice cream is fully frozen again; I’d still use some plastic inside for security.]

Place first chocolate chip cookie round top side down in the bottom of the pan. Scoop vanilla ice cream all over and use a spatula to spread it evenly. Place second chocolate chip cookie top side up on top and press it firmly against the ice cream. Use any plastic that has extended over the sides to cover the cookie, but it’s okay if it’s not fully covered.

Chill the ice cream sandwich cake for 3 to 6 hours and ideally overnight, until firm.

To finish and serve: Remove the cake from the freezer. Run a knife along the edges of the cake pan and then use the plastic wrap to help lift the cake out of the pan. Pat remaining 1/2 cup chocolate chips onto the sides of the cake. Cut the cake into 8 to 12 wedges and serve right away.

Do ahead: Ice cream cake keeps in the freezer for weeks, not that I’ve ever had one last that long.

Note

The (Abridged) Blondie Chipwich (individual ice cream sandwiches) from Smitten Kitchen Keepers: To make these as individual ice cream sandwiches: pour the batter into a single 9×13-inch pan. Once baked, cut the cookie in half, flip so that the top side of each cookie faces the outside, and fill with the ice cream, using the sides of the pan to help it keep its shape. Once frozen solid again, cut into 12 small squares, and press reserved chocolate chips onto sides. For the full recipe, and 99 others that (I’m biased but) are too fantastic to miss, grab a copy of Smitten Kitchen Keepers wherever you like to buy cookbooks.

Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups (or 1420 ml); it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and pour a little of the apple and batter mixture into a few muffin cups and bake them off. They will not go to waste.

Love chocolate? Love ice cream? You HAVE to try this homemade chocolate ice cream recipe! It has a smooth, creamy texture and rich chocolate flavor.

Warning: this chocolate ice cream recipe is insanely delicious. If you try it once, there’s a good chance you’ll have it on repeat all summer long!

I shared this vanilla ice cream recipe a few years ago, and it’s become SO popular that I knew I had to share a chocolate version too.

After lots of testing and tweaking (read: eating lots of chocolate ice cream), I’m happy to report that this recipe makes some of the best chocolate ice cream I’ve ever tasted, homemade or otherwise. It’s luxuriously creamy and super chocolatey. I’ve eaten it straight out of my ice cream maker on more than one occasion…oops.

This recipe is easy to make with 7 basic ingredients, but I want to give you a heads up that it takes some time. You need to freeze the bowl of your ice cream maker for at least 12 hours before making it, and you’ll also need to let the chocolate mixture chill fully before churning. Trust me though—it’s worth the wait!

Chocolate Ice Cream Ingredients

There are essentially two main ways to make homemade ice cream:

1. With a custard base, using eggs or egg yolks to thicken the ice cream
2. Without eggs (also called Philadelphia-style), with a simple cream base

This recipe is for Philadelphia-style chocolate ice cream, meaning that you don’t need eggs to make it. I love this method because it’s simpler to prepare and doesn’t have any eggy flavor. Just pure chocolate here!

Here’s what you’ll need to make it:

• Heavy cream and whole milk – They create the rich, creamy base. I don’t recommend substituting reduced fat or skim milk for the whole milk. Whole milk’s higher fat content ensures that this ice cream comes out creamy, not icy.
• Unsweetened cocoa powder and chopped dark chocolate – Yes, there are TWO kinds of chocolate in this recipe! Both contribute to its deep chocolate flavor. The chopped chocolate also gives it a denser, creamier texture, which I love. Seek out a high-quality bar with 70% to 85% cacao. Tip: You can use any unsweetened cocoa powder in this recipe, but Dutch-process cocoa powder will give it an especially rich chocolate flavor.
• Sugar – For sweetness. Natural cane sugar and fine granulated sugar both work well here.
• Vanilla extract – For warm depth of flavor.
• And sea salt – To make the chocolate flavor pop!

Find the complete recipe with measurements below.

How to Make Chocolate Ice Cream

Once it’s freezing, you can make this chocolate ice cream recipe by completing these 3 steps:

1. Make the chocolate ice cream base

First, you’ll simmer the cream with the sugar, cocoa powder, and salt. This will fully incorporate the sugar and cocoa powder with the cream, giving the ice cream a smooth texture.

Then, you’ll remove the cream mixture from the heat and stir in the chopped chocolate. Whisk until it melts into the cream and the mixture is smooth, then whisk in the milk and vanilla.

• Why add these ingredients after simmering? If you added them earlier, along with the cream, the chocolate could split, giving the ice cream a grainy texture.

Next, chill the ice cream mixture. Transfer it to a heatproof bowl and allow to cool slightly. Then, cover and chill in the refrigerator for at least 2 hours or overnight.

2. Churn the ice cream

When you’re ready to churn the ice cream, remove the chilled chocolate mixture from the fridge.

• FYI: A skin might have formed on top. That’s ok! Give the mixture a good whisk, and the skin should incorporate back into it.

Churn the chocolate mixture in your ice cream maker according to the manufacturer’s instructions. I use the KitchenAid stand mixer ice cream maker attachment (it’s the best!), and I typically churn the ice cream for 20 to 30 minutes. Generally, the longer you chill the chocolate mixture in the fridge, the less time you need to churn it.

3. Freeze

You can eat the ice cream right after churning, but know that it will have a fairly soft texture. For a firmer, scoopable texture, transfer it to an airtight container and freeze for 2 hours or longer.

How to Store

This homemade chocolate ice cream keeps well in an airtight container in the freezer for up to 1 month.

It might be too firm to scoop directly from the freezer. Let it sit at room temperature for a few minutes to soften, or let it soften more gradually in the fridge. I also find that dipping my ice cream scoop in warm water helps it scoop more easily.

Enjoy plain or topped with chocolate shavings, sprinkles, whipped cream, strawberries…anything you like!