Tuesday, December 5, 2006
CHOCOLATE ORGASM CAKE
1 1/4 cups all-purpose flour
1 package install chocolate pudding mix (3.9 oz size)
1 cup dark brown sugar
1 cup raw sugar
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups buttermilk
2 tsp vanilla extract or vanilla paste
1/2 cup melted, unsalted, butter
Drizzle warm cake with chocolate syrup.
CREAM CHEESE FROSTING INGREDIENTS
8 OZ Cream Cheese, Neufchatel or Mascarpone at room temperature
1/3 unsalted butter at room temperature
1/3 cup heavy (whipping) cream
1 1/2 tsp vanilla paste or vanilla extract
2 cups confectioner's (powdered) sugar
1 cup baker's (superfine) sugar
Mix all the dry ingredients together in a large bowl. Add eggs, buttermilk, butter and vanilla. It isn’t necessary to use an electric mixer to blend this batter—five minutes with a large fork or whisk will do the trick—but feel free to use the gadget if you want to save your wrists or about three minutes preparation time. Pour batter into greased and floured cake pan. Bake at 350° for 25 to 40 minutes (depending on the shape and depth of your cake pan). Once you insert a toothpick into the center of the cake and it comes out clean, it’s done. Cool for ten minutes then turn out of the cake pan. Drench in chocolate syrup and serve warm. You’ll see why I call it Chocolate Orgasm Cake.
CREAM CHEESE FROSTING PREPARATION
You will need an electric mixture to get this frosting smooth and creamy. Beat all ingredients with an electric mixture for five minutes. Chill in refrigerator for one hour prior to frosting the cake.
THE STORY BEHIND THE RECIPE
Baking is not my forte. Entrées that allowed me the freedom to experiment catered better to my temperament. I found baking and it’s need for more exact amounts of ingredients, temperature and cooking times tended to cramp my style. But as my sister started asking for recipes and then struggling to prepare them because she couldn’t follow my instructions which were often vague (a dash of this, cook until it seems right, add this spice to your taste) I found by paying attention to what and how much I added while cooking not only gave me the opportunity to write recipes she could follow, but opened my eyes to the beauty of baking.
I love chocolate cake, especially at a particular time of the month. I also prefer scratch recipes to box mixes for their freshness and flavor complexity. But many scratch recipes can be a little dry. Not this cake—I think the secret is in the pudding.
If you are intimidated by baking, this is a great first cake to make.
Try adding one tablespoon instant espresso dissolved in one tablespoon water for a more complex, darker flavor. You can also substitute the same amount of melted baker’s chocolate for the cocoa powder—this will make the cake denser in texture.
I almost never use white sugar. I find that raw sugar, brown sugar and honey have more flavor and I like that they are less processed. But the cream cheese frosting really needs to be made from white sugar to have that silky texture.
I always use vanilla paste rather than vanilla extract in the cream cheese frosting because the vanilla beans add those dark flecks of color to the otherwise white frosting.
Forgive me—I don’t intentionally create low carb, low cal or low fat desserts. I think desserts should be decadent. I believe the best diet allows you to indulge in moderation.