I’m so excited to share that CHOCOLATE CAN BE DEADLY is finally here! I’m celebrating with a giveaway and I’ve extended the ebook sale price of only $0.99 for another week so don’t miss out. Ebook, print, and Kindle Unlimited versions are available on Amazon. Click on the title to go to Amazon. Print is available at most online book retailer sites.
CHOCOLATE CAN BE DEADLY
Print is available at most online book retailer sites.
What it’s about:
Catering a post-Valentine’s Day Death by Chocolate dessert party should have been a delicious way to wrap up a week of romantic festivities. But when the new fiancé of the hostess is found dead during the event, clutching one of Emory’s chocolate cupcakes and a heart-shaped box of chocolates close by, the guests and the police put her at the top of their suspect list. With her cupcake catering business melting away as word spreads about the poisoning, Emory, and her octogenarian pal, Tillie, will need to pry into the sticky, dark secrets of the attendees. Will they uncover who’s been hiding a rotten center, or will the killer stir up danger and frost Emory for good?
Includes chocolate recipes, like the Tunnel of Fudge Cake I’m sharing today!
To celebrate the release of CHOCOLATE CAN BE DEADLY, I’m giving away two $10 Amazon gift cards! Please use the Rafflecopter below the recipe. Contest ends February 2, 2025 at 11:59 PST. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
- 3/4 cup Dutch-processed cocoa powder + extra for Bundt pan
- 1/2 cup boiling water
- 2 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 2 cups pecans, finely chopped
- 2 cups confectioners' sugar
- 1 teaspoon salt
- 5 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1-1/4 cups unsalted butter, room temperature
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 8 ounces bittersweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- Pecan halves or chopped nuts, chocolate leaves or hearts, chocolate shavings, colorful sprinkles, fresh raspberries
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Preheat oven to 350 degrees (F). Heavily grease a 12-cup Bundt cake pan, then dust it with cocoa powder. Set aside.
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Place 2 ounces of chopped bittersweet chocolate into a small heatproof bowl, and pour the boiling water over the chocolate. Whisk until smooth. Set aside to cool to room temperature.
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In a large bowl, whisk together the cocoa powder, flour, pecans, confectioners' sugar, and salt.
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In a small bowl, beat the eggs and vanilla together.
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Using an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy. Reduce the mixer to low, add the egg mixture and beat until combined. Add the chocolate mixture and beat until thoroughly incorporated. Batter may appear curdled but that is normal. Mix in the flour mixture and beat until just combined. Don't over mix.
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Pour the batter into the Bundt cake pan. Bake for about 45 to 50 minutes, until the edges slightly pull away from the pan and the top springs back when lightly touched. A skewer won't give an accurate measurement of doneness, so don't use.
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Remove the cake from the oven and place on a wire rack. Cool in the pan for 1-1/2 hours, then invert onto a serving plate and cool completely.
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Once the cake is completely cooled, heat the cream, corn syrup, and chopped chocolate in a small saucepan over medium heat. Stir constantly until smooth, then stir in the vanilla.
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Remove from heat and allow to thicken for about 30 minutes.
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Drizzle glaze over the cake. Add garnish if desired. Allow it to set for about 20 minutes before serving.
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I’m delighted to announce that CHOCOLATE CAN BE DEADLY will be featured in the Great Escapes Virtual Book Tour. Mark your calendars and visit each blog for some fun conversations, a recipe, reviews, and a chance to win a gift card!
February 14 – Deal Sharing Aunt – AUTHOR INTERVIEW
February 14 – Carstairs Considers – REVIEW
February 15 – Ruff Drafts – RECIPE
February 15 – Jody’s Bookish Haven – SPOTLIGHT
February 16 – Books, Ramblings, and Tea – SPOTLIGHT
February 16 – Eskimo Princess Book Reviews – SPOTLIGHT
February 17 – The Mystery of Writing – AUTHOR GUEST POST
February 18 – Maureen’s Musings – SPOTLIGHT
February 18 – Sapphyria’s Book Reviews – SPOTLIGHT
February 19 – Escape With Dollycas Into A Good Book – REVIEW, CHARACTER GUEST POST
February 20 – Baroness Book Trove – SPOTLIGHT
February 21 – Melina’s Book Blog – REVIEW
First….that book cover is just too adorable!! Love the hearts headbands! And that cake looks delicious! Omword, I am a chocoholic!
That cake looks like something my family would enjoy. But your book sounds better to me! Lol!
Love the cover! And man oh man, that cake is making my mouth water! It looks delicious!
Sounds delicious!
I really enjoy your books Kim. I look forward to reading the next one as soon as I finish the one I’m reading.
I’m so happy for another installment!
I love your books and this cake looks yummy
Congratulations Kim Your Books are fantastic fun memory and Darling Fully are the most fun characters with Piper 🐾 and Missy🐾 and Tully’s evening cocktails.. I just adore them.