I have a real hankering for good old fashioned chocolate cake. It doesn’t take long to make and is super yummy. Everyone will be singing your praises if you decide to give this recipe a spin.
INGREDIENTS
1 1/2 Cups Unbleached Flour
3 Tablespoons Unsweetened Cocoa Powder
2 Teaspoons Baking Powder
1 Cup Sugar
2 Teaspoons Vanilla Extract
3/4 Cup Buttermilk (you can use sour milk)
3/4 cup Melted Butter
3 Eggs
Preheat oven to 350° F. Grease a 9 inch cake pan and set aside. Sift the flour and then mix the flour, cocoa powder, baking powder, sugar and vanilla in a medium bowl. Melt butter and add to dry ingredients. Next add eggs and buttermilk to dry ingredients. Mix everything together until smooth with an electric mixer. Pour into pan and bake for 35 to 45 minutes or until wooden toothpick comes out clean. When done remove from the oven and cool on a wire rack. After the cake has cooled, slice cake in half to make 2 layers. It is easier to slice if the cake has been refrigerated for a couple of hours. Frost with Chocolate Butter Frosting. Use 1/3 of the frosting between the two layers, 1/3 on top and the rest around the cake. Victoria's Chocolate Cake should be served at room temperature. Serves 12
**To Make Sour Milk: 3/4 cup of milk and add either two tablespoons of vinegar or lemon juice. Let sit for five to ten minutes
Chocolate Butter Frosting
3/4 Cup Softened Butter (1 1/2 Sticks)
2 Cups Confectioners’ Sugar
1 Teaspoon Vanilla Extract
4 Squares (4 ounces) Semisweet Chocolate – Melted & Cooled
2 Squares (2 ounces) Unsweetened Chocolate – Melted & Cooled
In a large bowl, with a mixer at low speed, combine butter, vanilla and confectioners’ sugar. Mix until almost combined. Next add the semisweet and unsweetened chocolates. Increase the speed to high, beat frosting until light and fluffy which should be for about one minute. Makes about 2 1/2 cups
Super Moist Chocolate Layer Cake
INGREDIENTS
1/2 Cup Softened Butter
2 Cups Sugar
5 Eggs (Room Temperature)
3 Tablespoons Vanilla Extract
4 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate
2 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoons Kosher Salt
1 1/2 Cups Buttermilk or Sour Milk
Preheat your oven to 325° F. In a large size bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted chocolate. In a separate bowl combine the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Place in the oven and cook for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.
Chocolate Frosting:
1 Cup Softened Butter (2 Sticks)
8 Ounces Softened Cream Cheese
2 Tablespoons Vanilla Extract
3 Cups Powdered Sugar
2 Tablespoons Milk or Cream
3 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate
In a large size bowl combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the powdered sugar and beat at a low speed. Stir in the milk and melted chocolate. Beat until fluffy. Place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting and frost the top layer and sides. Serves 10
Some would call this a coffee cake, but I like to call it a Breakfast Cake. It really is very easy to make and all you need it a Bundt type pan. If you don’t have a Bundt pan than improvise. I’ve been known to bake in all sorts of things like French Jam Jars. You can use fresh or frozen blueberries.
INGREDIENTS
2 Cups Unbleached Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
3/4 Cup Softened Butter
1 Cup Sugar
3 Room Temperature Eggs
2 Teaspoons Vanilla Extract
3/4 Cup Buttermilk or Sour Milk
1 Pint Blueberries
Preheat your oven to 350° F. In a large mixing bowl beat the eggs and sugar. Add the melted butter and continue mixing. Add the Vanilla and mix a bit more. In a small bowl combine the flour, baking powder and salt. Alternately add the flour mixture and the buttermilk to the egg mixture ending with the flour mixture. Finally, add the blueberries and stir to combine. Pour into a prepared Bundt cake pan (grease and flour) and place on the middle rack of the oven for 50 minutes until the cake is golden brown. Remove from the oven and place on a wire rack to cool for 20 minutes. Turn the cake out onto a cake plate and let cool completely before cutting into slices. You don’t want the cake to fall apart. Serve for breakfast or brunch. Serves 8
*Note: To Make Sour Milk Add 2 Tablespoons Lemon Juice To Milk And Let Stand For 5 Minutes. The Lemon Juice Will Curdle The Milk.
The best quality Darjeeling is what makes the best brewed iced tea. The rich and smoky flavor of this black Indian tea holds up well in iced preparations. Not easily diluted with a few ice cubes a few sprigs of fresh mint soften the flavor. I prefer mine without sugar.
INGREDIENTS
8 Cups Fresh Water
1/2 Ounce or 3 Large Tablespoons of Darjeeling Tea Leaves
7 Fresh Mint Leaves
2 Tablespoons Fresh Lemon Juice
1/4 Cup Superfine Sugar (Optional)
Ice
Fresh Mint Leaves For Garnish (Optional)
Bring the water to a rolling boil in a tea kettle over a high heat. Combine the tea and mint leaves in a paper coffee filter. Twist the filter closed to fully enclose the contents. If it looks at all insecure you should tie the filter with a piece of kitchen string. Place the filter package into a heat resistant 3 quart pitcher. Add the boiling water to the pitcher. Make sure to pour the water directly over the filter package. Allow to steep for 7 minutes. Remove the filter package pressing it with the back of a spoon to get all of the moisture from the tea leaves. Be careful not to tear open the filter or you will end up with a tea leaf mess. Stir in the lemon juice and the sugar. Allow the tea to cool to room temperature. Fill tall glasses with ice and pour the tea into them. Garnish with additional mint leaves if you like. Makes 2 quarts.
Here is an easy, but elegant Chocolate Mousse that is sure to make your mother smile.
INGREDIENTS
3/4 Cup Unsalted Butter
3/4 Cup Unsweetened Dutch Cocoa
3 Large Separated Eggs
3/4 Cup Sugar
1 1/4 Cups Heavy Whipping Cream
3 Tablespoons Orange Liqueur
3 Tablespoons Vanilla Extract
Extra Whipped Cream For Garnish
Raspberries For Garnish
In a medium saucepan melt the unsalted butter over a low heat. Remove from the heat and stir in the cocoa. Mix until smooth. Set aside to cool. In a large size bowl beat the egg yolks, with a hand mixer, until they are nice and thick. They should have a lemon color. Slowly beat in 1/4 cup of sugar. Beat until light and fluffy. Now beat in the cocoa mixture on low. Stir in 1/4 cup of the heavy cream and the orange liqueur. In a medium size bowl beat the egg whites until they are stiff. Fold the egg whites into the chocolate mixture. Beat the remaining heavy cream, sugar and vanilla in a medium size bowl until soft peaks form. Be careful not to over beat. You don’t want to end up with butter. Fold into the chocolate mixture. Spoon into individual dessert dishes. Refrigerate for 3 hours or overnight. Garnish with whipped cream and raspberries. Serves 8
Camille’s Chocolate Cheesecake
If you want friends then make this cheesecake!
INGREDIENTS
Cheesecake Crust:
1 1/3 Cups Graham Cracker Crumbs
1/2 Stick Butter
1 Tablespoon Cocoa
Cheesecake:
12 Ounces Semisweet Chocolate (Chopped Small)
3 (8 Ounces Each) Packages of Cream Cheese
1 Cup Powdered Sugar
1 Tablespoon Custard Powder
3 Large Eggs
3 Large Egg Yolks
2/3 Cup Sour Cream
1/2Teaspoon Cocoa (Dissolved in 1 Tablespoon Hot Water)
Sauce:
3 Ounces Finely Chopped Bittersweet Chocolate
1/2 Cup Heavy Cream
1 Teaspoon Dark Corn Syrup
Preheat your oven to 350° F. For the crust put the graham crackers in either a blender or food processor. Add the butter and cocoa. Pulse until the crumbs are damp. Pour the crumbs mixture into a 9 inch springform pan. Spread evenly into the bottom of the pan and press well. Place into the freezer while you are preparing the filling.
To make the filling: Boil a small pan of water. Melt the chocolate in a double boiler and then set it aside to slightly cool. Beat the cream cheese to get it nice and soft. Add the powdered sugar and the custard powder. Beat again until well combined. Add the 3 eggs and also the additional 3 egg yolks. Beat for 20 seconds. Add the sour cream, the cocoa dissolved in hot water and melted chocolate. Beat until you have a smooth batter.
Remove the pan from the freezer and pour in the cheesecake filling. Bake in the oven for 1 hour. You will notice that the top of the cheesecake will be set, but the underside will have a bit of a jiggle to it. Don’t worry about that. Remove from the oven and let the cheesecake fully cool, in the pan, on a wire rack. When it is fully cooled cover with plastic wrap and put in the refrigerator overnight. When you are ready to serve remove from the fridge and let it sit on the courter for 45 minutes before removing from the springform pan.
Remove from the pan and place on a cake plate. To make the chocolate sauce: Slowly melt the chocolate, cream and syrup in a double boiler. When the chocolate has almost melted remove from the heat and whisk it to make a smooth sauce. Let the sauce cool, on the counter, for 10 minutes and then pour over the cheesecake on the cake plate. Serves 8
*Note: You should be able to find custard powder in any British section of the grocery store. I usually use Birds Custard.