Anchorage/Denali Anadromous (Alaskan), Backbone Cheers Palmer!, Barrell Craft Bourbon, Benchmark Bourbon, Blantons, Buffalo Trace, Bulleit 10 Year, Bulleit Bourbon, Elijah Craig Small Batch, Four Roses Small Batch, Jim Beam, Kentucky Owl Wiseman, Knob Creek, Larceny, Makers 46, Makers Mark, McTavish, Old Forester, Penelope Crème Brule, Penelope Valencia, Port Chilkoot Boatwright (Alaskan), Traveler Whiskey, Woodford Reserve, Woodford Reserve Masters, Woodford Double Oaked, Yellowstone Select.

Bourbon

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Mix Dry Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.

Add Wet Ingredients

Carefully stir in the boiling water until the batter is smooth and thin. The batter will be quite liquid.

Incorporate Boiling Water

Fold in the semi-sweet chocolate chips into the batter.

Add Chocolate Chips

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a cooling rack to cool completely.

Cool the Cakes

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking soda

baking powder

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

semi-sweet chocolate chips