Day 110
caramel sauce over the
cake and covered it overnight? And, the next day, what if I made a heavy
cream-mascarpone icing for it? Sometimes
when I question things like that, I set myself up for an immediate failure, but
this time, it was a raging success.
As you can clearly see, this one isn’t pudding at all, so
don’t let the name deceive you. In the tradition of English desserts, this is a
very moist and decadent chocolate cake with a sticky sauce and a rich but
surprisingly fluffy icing. I found the cake part of the recipe on a
homesteader’s blog that I enjoy following (check it out: http://oursimplelife-sc.com), and I just
had to try it. Then, I wondered what would happen if I tried something
completely different with it; what if I poured a hot
Photo by Maggie Kapustin |
It was such a success in fact, that when I shared the cake
with coworkers and friends, I got some incredibly positive feedback. One colleague
said it was “a wicked good dessert” while another said it should be renamed
“better than sex cake”! I had to come straight home, take a picture of the tiny
remaining sliver, and share the recipe here.
Oh man, who knows what words of pleasure you’ll exclaim
after that first bite, but I’m sure they’ll be comparable to my colleagues’
affirmations. This cake really is better than…well…almost everything. Enjoy!
Chocolate-Caramel
Sticky Pudding
The steps are:
1.
Make
cake and put in oven to bake (recipe below).
2.
While
baking, make caramel sauce (recipe below).
3.
Once
cake is out of oven, use a fork, toothpick, or skewer to make little holes all
over.
4.
Pour
caramel sauce all over cake. It will look really wet, but that’s a good thing.
5.
Cover
tightly and allow to rest 3 hours or overnight.
6.
Make
heavy cream-mascarpone icing (recipe below). This should keep cold to stay
firm, so store in refrigerator until ready to spread over cake, just before
service.
7.
Store
any leftover cake in fridge.
8.
Note:
This cake can be served cold (simply add “refrigerate” to step 5) or room
temperature. It has a “wet” texture at room temperature and a “supremely moist”
texture in fridge. The icing must be refrigerated, though, so once it’s iced,
the fridge is the only option.
Cake* Ingredients:
2 cups sugar
2 cups sifted
unbleached flour
1 teaspoon baking
powder
2 teaspoons baking
soda
1/4 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable oil
1 cup freshly brewed
hot coffee
2 eggs
1 cup whole milk
1 teaspoon vanilla
Cake Instructions:
Sift together flour, baking soda, salt and baking powder in a separate bowl
and set aside.
In large mixing bowl dissolve cocoa in the hot coffee. Add oil and sugar, and
mix well. Add flour mixture to the cocoa, coffee and oil mixtures.
Stir in milk and vanilla. Add eggs, one at a time,
and mix well until all blended. Cake batter will be runny. Using a 9x13 cake
pan, pour batter into a greased and floured pan. Bake at 350 degrees for 30-35
minutes. Do not over bake. Let cake cool completely on a wire rack.
*Cake recipe from the incredibly impressive and useful website “Our Simple
Homestead” at this link: http://oursimplelife-sc.com/moist-chocolate-cake/
Caramel Sauce*
Ingredients:
2 cups packed dark brown sugar
½ cup half and half
½ cup heavy cream
1 stick butter
pinch salt
2 tbs. vanilla extract
Caramel Sauce
Directions:
Mix brown sugar, half and half, heavy cream, butter, and salt in a saucepan
over medium-low heat. Cook while whisking gently for 5-7 minutes, until it gets
thicker. It won’t be very thick. Add vanilla and cook another minute to thicken
further. Turn off heat and cool slightly before pouring over warm chocolate
cake.
*Sauce recipe is from the amazing Pioneer Woman, Ree Drummond. Don’t
you just love her? As usual, her recipe is spot-on perfection. Thank God she
cooks for a living so the rest of us can enjoy the fruits of her labor. And
learn to cook a little better ourselves. Here’s the link to her original
recipe: http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe.html
Heavy
Cream-Mascarpone Icing Ingredients:
2 cups heavy cream
1 cup confectioners’ sugar
1 tsp. vanilla
1- 8oz. container mascarpone cheese
Heavy
Cream-Mascarpone Icing Directions:
In a mixer, whip all ingredients until stiff peaks form. If you realize
you’ve whipped too much, add a bit more heavy cream and whip until desired
consistency. (For this icing, the mascarpone holds the heavy cream longer than
it would hold on its own.)
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