A cup of hot coffee or a glass of cold milk and a slice of decadent, rich, dark chocolate cake. I was conversing with friends an evening or two ago and one of them mentioned his love for chocolate cake and a recipe he uses to whip up the perfect piece of heaven. My mouth began to water and my brain began to bubble. It has been ages since a really good, made from scratch chocolate cake hit my dessert table.
I have chosen three recipes, three because I could not decide on just one. To save my waistline from expanding too quickly, I will fight my urge to bake and taste them all at the same time and make one each week for the next three weeks.
The first one is the recipe my friend uses when he bakes up a storm in his kitchen. it is from Hershey’s Kitchen, and I can’t wait to try it.
Photo: Hershey’s Kitchen
Hershey’s Perfectly Chocolate Chocolate Cake ~ Hershey’s Kitchen This is an excellent and very easy recipe. The shopping list very basic and you probably already have all the ingredients in you pantry to just whip this little gem right up. Vegetable oil, water, baking soda, all-purpose flour, baking powder, vanilla extract, milk, salt, Hershey’s cocoa and sugar. Get the recipe here
Photo: Todd Coleman for Saveur Magazine
Moist Chocolate Cake ~ Saveur Magazine This second recipe is a bit more involved than the first and is incredibly tempting. The shopping list, as above, is fairly basic and again, you probably already have all these items in your pantry. Milk, unsweetened chocolate, flour, salt, baking soda, dark brown sugar, sugar, vegetable shortening, eggs and vanilla extract. Ingredients for the icing are nearly the same ( I love that by the way, chocolate, chocolate and more chocolate. ) Unsweetened chocolate, sugar, milk, light corn syrup, butter, salt and vanilla. Full recipe here
Photo: Angie Norwood Browne for Bon Appetit Magazine
Molten Chocolate Cakes with Cherries ~ Bon Appetit These luscious beauties are for that sweet, romantic after dinner delight for two. These cakes are fairly involved in their creation and the saving grace is that the sauce and cake batter can be made 1 day ahead, covered separately and chilled. You may have to venture outside your pantry for your shopping list; frozen pitted dark sweet cherries, kirsch or regular brandy, cinnamon, unsweetened cocoa powder, bittersweet or semisweet chocolate, butter, eggs, all-purpose flour, sugar and fresh mint. Full recipe here
Remember my motto; Eat in moderation so you can indulge in Chocolate Moments, guilt free