Creole Chocolate Cake

 

This cake I am sharing with you today is very dangerous.  Very, very dangerous, and on several levels.  Its rich and chocolaty, and probably loaded with calories that you don't want to think about.  You best be making it when you have someone to share it with. 

Trust me on this.  Second . . .  the danger level for me is that my husband doesn't like chocolate cake . . .  so what am I going to do with a whole chocolate cake all on my own.  Oh boy  . . .  why do I do this to myself.  Its a tough job but someone has to do it, right! 

  

Its probably been about 35 years since I have made this cake.  When I was in my late 20's and the mother of four young children, I collected the McCall's Cooking School recipes and binders.   I never got to finish collecting all of them, but I did collect quite a few.  

You could trust the McCall's Cooking School.  They were reliable, and this was one of my favourite recipes from the series.  Actually they were all favourites, but we won't go there!

 

This cake consists of a rich chocolaty layer cake  . . .  filled with a scrumptious fruit and nut caramel filling  . . .  whipped cream and then frosted with a scrumptious sour cream bittersweet chocolate frosting! 

  

Its not an every day kind of a cake  . . . its a special cake.  

This is the kind of cake you might want to bake when you have something you want  to celebrate . . . occasions like anniversaries, or, perhaps a birthday spring to mind! 

 

Oh yes . . .  Tuesday is my Birthday.  Happy 64th Birthday to me!  That's a great reason to celebrate.  Its been a hard year this past year, but I made it.  

So, chocolate hating husband's aside . . .  I  do think a rich, delicious, moreish chocolate cake is due me! 

 

Bear in mind that this cake is so rich and so delicious that, even though it is only 8 inches in diameter . . .  it feeds 16 people. 

You wouldn't want a really large piece of this! 

 

Trust me on this  . . .  a narrow slice is quite enough! 

 

The many times I have baked this luscious cake through the years, I have never managed to get the sides perfectly iced on it.  But I do my best  . . .  and nobody really complains. 

 

Least of all me . . .  Back in 2001 two of my sons came over for a visit.  We had bought them tickets to come, and they were here for my 46th Birthday.  

My oldest son baked me a lovely chocolate cake with a chocolate ganache frosting. It really cheered my heart.  Other than my mother, not many cakes have been baked for me through the years, other than by myself. 

 

But I am not complaining.  I love to bake and so baking myself a Birthday Cake is a real treat for me! 

  

The only way this could get any better would be if everyone who looked at this recipe donated a couple pounds to the blog . . . but that ain't going to happen.  Can you imagine?  

I'd never have to work again.  Whatever would I do with my time!  I'd rather bake cakes and cook pies, and create daily tastiness!  I can't imagine ever retiring, no matter how old I get . . .

Yield: 16

Author: Marie Rayner

Creole Chocolate Cake

A sinfully delicious chocolate cake that you will be unable to resist.  From the McCall's Cooking School of the late 1970's early 80's.

ingredients:

For the Cake:

• 280g plain flour (2 cups all purpose)
• 1 tsp baking soda
• 120g butter (1/2 cup)
• 120ml salad oil (1/2 cup)
• 3 ounces unsweetened dark chocolate (broken into squares)
• 380g sugar (2 cups)
• 2 large free range eggs, beaten
• 120ml sour milk (1/2 cup)
• 240ml water
• 1 tsp vanilla extract

For the Filling:

• 60ml water (1/4 cup)
• 150g evaporated milk (5.3 ounce tin) (NOT the sweetened condensed)
• 150g sugar (3/4 cup)
• 40g seedless raisins chopped (1/4 cup)
• 125g chopped dates (1/2 cup)
• 1 tsp vanilla
• 60g chopped toasted walnuts of pecans (1/2 cup)
• You will also need 120ml/1/2 cup of chilled heavy cream

For the Frosting:

• 170g semi sweet chocolate chips (about 1 cup)
• 60g sour cream (1/2 cup)
• pinch salt

instructions:

How to cook Creole Chocolate Cake

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8 inch cake tins and line the bottoms with baking paper. Place the chocolate for the cake, salad oil and butter in a saucepan. Cook, stirring to melt the chocolate and amalgamate everything. Stir in the water. Set aside to cool for 15 minutes.
2. To make sour milk, add 1 1/2 tsp of vinegar to a cup and fill with milk to measure. Do this now.
3. Sift the flour and soda into a bowl. Using a wooden spoon, stir in the sugar, eggs, sour milk and vanilla to combine. Stir in the chocolate mixture, just to combine and divide between the two cake tins. Bake in the preheated oven for 30 to 35 minutes. The tops should spring back when lightly touched. Let cool in the tins for 5 minutes before tipping layers out onto a wire rack to cool completely.  Remove the baking paper and discard.
4. To make the filling combine the water, milk and sugar in a saucepan over medium heat. Stir to dissolve the sugar. Add the raisins and dates. Cook, stirring until the mixture bubbles and thickens. Remove from the heat and stir in the vanilla and nuts. Set aside to cool.
5. Whip the cream for the filling until stiff peaks form.
6. Place one cake layer on a cake plate. Spread with the filling. Top with the whipped cream to cover and then place the remaining layer on top.
7. To make the frosting, melt the chocolate pieces in the top of a double boiler over hot water until smooth. Stir in the sour cream and salt. Beat until smooth and then allow to cool until it is of a spreading consistency. Spread over the top and sides of the cake. Chill one hour prior to serving.

Created using The Recipes Generator 

 

I am in a real quandary now as to what I am going to do with the remainder of the cake.  I think my next door neighbour is in for a treat.  After all if I want to make it to 65, I don't want to be eating this whole cake all by myself! 

Tastes You Can Look Forward to in the Week to Come:

(always subject to change according to my whims)

Monday: Easy Boston Baked Beans

Tuesday: Stilton Steaks with Sweet Potato & Garlic Mash

Wednesday: Chicken Schnitzels

Thursday: Chunky Puy Lentil & Vegetable Soup

Friday:  Back to the 60's Shrimp Cocktails

Saturday: Perfect Sticky Toffee Pudding Cakes

Sunday: Lemon Mousse 

Now that's a lot of tastiness to look forward to!  I hope you will pop back to see how I am getting on with it all!

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