Tag Archives: chocolate cake

Individual Chocolate Lava Cake

Valentine’s Day date night was more of a weekend thing this year; due to yet another snow storm for the North East. I swear it feels like we are in a snow globe and a 5 year is having a blast shaking it and we can’t get it away from him. My husband has a plow route so making dinner plans was definitely out of the question.  We figured Friday night would be the only time we could sit down for dinner so we had a nice steak, pan seared scallops, smashed potatoes and roasted asparagus and I picked up some ice cream for dessert.

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Top off with confectioners sugar, fresh berries and a side of ice cream YUM

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The snow started around 10 am on Saturday and literally ended just a few hours ago. I wasn’t sure if we would be able to have dinner together Saturday night so I picked up some nice thick cut bone-in pork chops from a semi local butcher shop along with a couple of their baked stuffed potatoes; just a few things I could throw together quickly without a lot of fuss.  SO with that being said I wanted to make a nice homemade dessert.

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The Pork Chops were D’lish – A little Cajun seasoning and finished off with a little honey

My husband loves to tell me that “chocolate calls his name”. He’ll hunt around the kitchen and pantry looking for it. He’ll even go for my chocolate chips if he can’t find anything else. So I figured Chocolate Lava Cake would be a huge hit, and I could make it when we were ready for it.  This is the first time I have tried making them and they didn’t quite flow like I wanted them to but the flavor is really delicious and I know what I would do differently. (my daughter called me out on this statement. Apparently I have tried making these before; I honestly do not remember it. During the first book of our book club we made several recipes from the book and Abbi and I made the chocolate lava cake. I still don’t remember doing this but she does so there is it) I will not forget making this one, I have pictures and put it in writing!

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Individual Chocolate Lava Cake

8 ounces semisweet chocolate, coarsely chopped

8 tablespoons unsalted butter

4 large eggs plus 1 large egg yolk (room temperature)

½ cup granulated sugar

1 tsp vanilla extract

¼ tsp salt

2 Tbs AP flour

Eight 6 ounce ramekins

Confectioners’ sugar or unsweetened cocoa powder (optional)

With rack in the middle of the oven; pre-heat oven to 400’. Grease and dust with either confectioners’ sugar or cocoa.

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Place ramekins on a rimmed baking sheet. Melt chocolate and butter in either a double boiler or a heatproof bowl over a sauce pan filled with about an inch of water, do not let water touch the bottom of what you are using and do not allow water to boil. Stirring occasionally until smooth; remove from the heat and set aside.

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Using a stand a stand mixer with whisk attachment; whip eggs, yolk granulated sugar, vanilla and salt on high speed until volume nearly triples. The color should be very light, and the mixture should fall from the beater in a smooth thick stream, roughly 5-7 minutes.

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Pour chocolate mixture over egg mixture and sprinkle flour over the top. Using a large rubber spatula, gently fold all together until uniformly colored. Ladle or pour into prepared ramekins. Bake until cakes have puffed up about; have formed a thin crust with the center being able to jiggle slightly when shaken very gently. 12-13 minutes. run a thin knife around the edges, invert onto a plate; let sit until the cakes release themselves, roughly 1 minute. Lift off ramekins. Dust with confections sugar if you chose to use.

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This was a little over done – a minute or two less would have worked better

Couple of notes: you can keep the ramekins in the fridge for up to 8 hours before baking. Let them set on the counter for about 30 minutes before baking.

I used cocoa powder but next time I would dust with confections sugar, cocoa was messy.

You can also use a spring-form pan if you want to make 1 large cake. It is best served warm (within 30 minutes) but can stay in the pan for up to an hour.  Bake at 375’ around 22-25 minutes for a 9 inch pan or 27-30 for an 8 inch. Let it cool for 15 minutes; then run a thin knife around to loosen the cake and invert on a plate.

Crazy Chocolate Cake

I have been making this particular chocolate cake for as long as I can remember; at least since I was in middle school.

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I am not entirely sure where it came from but I believe it has been around for many many years.  If you are looking for a great recipe to teach a child try this one. It mixes easy in one bowl and is pretty forgiving.  The frosting is pretty simple as well.  The benefit is no box is necessary.

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If your house is anything like mine, any given night an impromptu dinner party can happen.  I am pretty sure the majority of people out there like a little something sweet to have after dinner. I believe it is always a good idea to have a few recipes in your back pocket for such an event.  It also helps if the recipe has everyday ingredients you probably already have on hand. It doesn’t take long to put together or bake.  I think the longest part of the process is waiting for it to cool. I know be impatient; I  have even served it slightly warm.

You know when you go to someones house for dinner and you are asked to bring the dessert.  Even though you are full everyone still wants to at least sample it. The host insists you bring the leftovers home.  Well I have not been asked to bring this one home.

This delicious cake meets all of the requirements I listed above; plus it travels well.

 

Crazy Chocolate Cake

Bake at 350’ for about 25-30 minutes – Cool completely before frosting

You can leave in the pan or remove and plate

1½ cup flour

1 cup sugar

1 tsp baking soda

3 Tbs cocoa

½ cup vegetable oil

1 Tbs vinegar

1 tsp vanilla

1 cup milk

Add all ingredients in a bowl and mix well.  Spray a 9×9 pan or similar.  This makes one small cake I tried doubling it but I didn’t care for the way it came out.  It is so easy to throw together if you want to make a layer cake just add ingredients to the same bowl.

 

Buttercream frosting

1 stick of softened butter

1 tsp vanilla

2 1/2 cups confectioners’ sugar

If too thick to spread add a dash or two of milk

In a mixing bowl add all the ingredients turn on the mixer on medium until all combined about 3 minutes.  You may need to scrape down the sides of the bowl.

8 hours cooking/baking

Since my daughter is home from Japan for a short visit we had friends and family over this weekend.  I took Friday off from work and cooked up a storm.  I spent 8 hours making dishes and desserts enough to feed anywhere from 10 to 20 people.  Since we had family from as far away as Virginia to a few that live right up the road I decided to just have an open house. Come as early as you want and leave as late as you want. Lunch would be served at 1 and dinner at 6 and whoever was here in between would not go hungry. At my house no one ever goes hungry!

 

White Chocolate Craisin and Peanut Butter Chocolate Cookies

White Chocolate Craisin and Peanut Butter Chocolate Cookies

Chicken Rice Soup

Lunch Menu: 4 Bean Chili, Corn Bread and Pulled Pork with Cole Slaw Sandwiches, Clam Chowder and Cookies

Dinner Menu: Ham, homemade beans, Macaroni & Cheese, Chicken Soup and Texas Sheet Cake

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When I know I need to feed this many people; I need to be very organized.  Thursday night I did all my grocery shopping so I could wake up in the morning and get going.  I envy the well-stocked kitchen & pantry on these types of occasions.  I have a large and a medium sized crockpot but could have used 2-3 more.  I have 2 large pots but could have used 4-5 more.  Unfortunately if I buy anymore cookware, dishes, glasses or utensils; my son will pitch a fit.  You see he does the majority of the dishes in the house and is running out of places to store all my treasures.  I kind of see what he means but I can’t help myself I need and use every item I bring home.  I have been using my class as an excuse to why a new sauté pan shows up or why I have a new Le Creuset in the cupboard. On occasion I do take inventory and clean out my stash, don’t tell Alex it’s just to make room for more.

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Make this cake – Trust me it is delicious and easy!!!

I got this recipe from a friend, I am not sure why it is called this but I really really like it.

Texas Sheet Cake

Add to Sauce Pan

1 Stick of Butter

½ Cup Vegetable Oil

4 TBS Cocoa

1 Cup Water

Boil the above in a pan for 2-3 minutes

Sift together

2 Cups Flour

2 Cups Sugar

Pour over chocolate sauce and mix well

Add to the above

½ Cup Buttermilk

1 tsp Baking Soda

2 Eggs

1 tsp Vanilla

Mix well and pour into greased jelly roll pan

Cook at 400’ for 20 minutes

Frosting to be added to hot cake

Add to Sauce Pan (you can use the same one; I cleaned mine when the cake was in the oven)

1 Stick Butter

1/3 Cup Buttermilk

4 TBS Cocoa

Bring to a boil

Add the following

1 Box of Confectioner’s Sugar (roughly 2 ¾ Cup)

½ tsp Salt

1 tsp Vanilla

¾ Cup Chopped Walnuts (I added after so I could make ½ sheet without – work fast as the frosting hardens quickly)

Once cooled – slice into whatever size pieces you would like and store in airtight container – they don’t stick too bad so you can stack