It seems like this month’s challenge came around so fast. I wasn’t too excited about the winning cake as I am not a huge fan of chocolate desserts. Unless of course it’s a warm molten cake with a scoop of vanilla ice cream! I decided early on that I was going to use the cake to make a trifle since I thought it would be too boring on its own. This ended up being quite a good idea as the cake itself was not too pretty looking. It formed this crust on top and kind of sank. Although I am not complaining about the crust because it tasted sooo good. Sort of reminded me of a chocolate lady finger if the existed. Wait, do they exist? If so I have never seen them! LOL
I tried a tiny piece of the cake before assembling the trifle and it was quite good. I used regular cocoa powder instead of the Dutch process cocoa powder the recipe calls for. I also added 1/2 tsp of pure orange extract thinking it would add a nice touch which luckily it did…orange and chocolate always seems to be a combo. The other components of the trifle are a sauce of blueberries, raspberries and marionberries and regular cool whip. I added orange juice to the berry sauce and orange extract to the cool whip to keep that background flavor throughout the dessert. I did not try the finished dessert because I am taking it to my Bible study group tomorrow. I hope the ladies enjoy it!
Check out my fellow bakers’ cake here.
Recipe from Cake Keeper Cakes by Lauren Chattman
- 6 tbsp unsweetened Dutch process cocoa powder
- 1/4 cup heavy cream
- 1 cup plus 2 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla extract
Heat the oven to 325F. Grease a 9×5 inch loaf pan and dust with flour. Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl. Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scape down the sides of the bowl once or twice as necessary. Beat in the cocoa powder paste until smooth. With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla extract. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides after each addition. After the last addition mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 1hr and 10 min. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up to cool completely. Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.