Lets talk about dessert. For the next few posts I will share with you some of my recipes for sweet endings to a meal. Fair warning; I do not count calories when it comes to dessert. These recipes are by no means diet food, so moderation is the key here. I know it is a lot easier to go and by a box mix for most things, but these recipes although time consuming, are much better than anything that comes out of a box. Your family and friends will appreciate the effort, and another plus is that you know exactly what you are putting into your food.
I’m going to start you off with one of my all time favorites, Chocolate Cake. This is a recipe that I have tweaked over the years and this version is, I feel, probably the last one you will ever need. It is super moist and dense, and very satisfying to the chocolate beastie.
The Bomb Chocolate Cake
2 Cups White Sugar
1 3/4 Cups A.P. Flour
3/4 Cup Cocoa(Dutch Process if you have it)
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Kosher Salt
2 Large Eggs
1 Cup Whole Milk
1/2 Cup Vegetable Oil
2 tsp Pure Vanilla Extract
1 Cup Boiling Water
Pre-heat oven to 350 degrees and grease and flour 2 eight inch pans( you could also use parchment rounds if you choose).
In the bowl of a stand mixer combine all dry ingredients and mix together well. In a separate bowl, combine the milk, eggs, and vanilla. With the mixer on low, pour the milk and egg mixture into the dry ingredients and combine well. slowly add in the oil and continue mixing on low speed. Lastly, add the boiling water and increase speed to medium for about five minutes to add air to the batter. The batter will be thin but don’t worry.
Divide batter evenly in the two pans and smooth out the top with a rubber spatula, then give the pans a couple of taps on the counter to settle the batter. Place onto the middle rack of oven and bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and let cool in the pans for about 15 minutes then turn out onto a cooling rack to finish.
Now it is time for the finishing touch, Peanut Butter Icing.
1/2 Cup Unsalted Butter(softened)
1 Cup Creamy Peanut Butter
2 Cups Confectioners Sugar
2-3 Tablespoons Whole Milk
In the bowl of your stand mixer combine the butter and peanut butter and mix until well combined. Slowly add the sugar until it is very well combined and then add the milk, 1 Tablespoon at a time until the consistency is right for spreading. Continue to mix for about 3 minutes to give it a little “Fluff”.
Place the first layer onto your serving platter top-side down. Spread about a 1/2 to 3/4 Cup of the icing on the cake, and then place the second layer bottom-side down on top. Spread a thin layer of the icing on the top and sides of the cake and then refrigerate for about 20 Minutes to let it set up some. Then spread the remaining icing on the top and sides. For and added treat, crush some oreo cookies and sprinkle on top, or just enjoy it the way it is.
I firmly believe after eating this cake you will never buy a box mix again.
Find this, and other great recipes in my new book Dave’s Food Adventures: Sweet Treats From the Blog