I am kicking off the week with my very first, ever, guest blogger. I am truly honored that Chris decided to blog for me while I am away. The Café Sucré Farine is one of my all time favorite blogs to read. If you’re a regular on my blog you already know I have made a few of her recipes and believe me there will be a lot more in the future, like today’s recipe. Once my Husband see’s it he’ll be begging me to make it! It looks amazing!! Here are a few of her recipes that I have made, that didn’t make it to my blog, do to the fact that they didn’t turn out as pretty as hers. I have made Chris’s Seeded Oat Bread, Granola Rounds, Autumn Salad and Potato Swirls with Goat Cheese and Sweet Garlic. They all turned out fantastic! The Autumn Salad is a family favorite! I do love Chris’s recipes, but mostly I love her personality. She has such enjoyable stories and great adventures. Thank you Chris for being here today. Everyone, please give Chris a warm welcome and be sure to stop by the Café for a quick bite and a wonderful story.
Hi! I’m Chris from over at The Café Sucré Farine and I’m thrilled to be guest blogging for Jennifer today – I love her bubbly, fun personality and delightful blog. I’m forever amazed at her creativity and delicious recipes. It’s like opening up a lovely surprise package every day; that’s what I feel like each time I open up my email subscription from Peanut Butter and Peppers!
I’m sharing one of my all-time favorite recipes today; a fabulous chocolate cake that you can throw together in one bowl, in no time flat! Honestly, when my kids were growing up, we would start a movie, someone would decide we needed something sweet ……………and half way into the movie we’d be feasting on warm, rich, decadent chocolate cake – with a glass of cold milk, well …………. it doesn’t get much better!
I call this yummy treat Chocolate Obsession Cake because, as a guest-blogger, am I not supposed to impress you all just a bit? Actually, I really came up with this moniker because it’s real name is just so…………. plain-jane ………. I mean, if your name was Texas Sheet Cake, wouldn’t you so much rather be called Chocolate Obsession Cake? I thought so! Well, whatever you decide to call this cake, be sure to bookmark it and next time you have a sweet tooth, or you want to show someone some delicious love, get out one bowl and whip up (no mixer needed) this wonderful cake! Bon Apetit and so nice to meet you! ~ Chris from The Café
P.S. Jen, feel free to add a dab, a dollop or a dump truck-full of peanut butter to this recipe, you know, just to the PB&P’s theme going…………
Chocolate Obsession Cake (aka Texas Sheet Cake)
Ingredients for cake:
2 sticks butter
1 cup water
½ cup cocoa
2 cups sugar
2 cups all-purpose flour
2 large eggs
½ cup buttermilk
1 teaspoon salt
1 ½ teaspoons baking soda
1 tablespoon vanilla
Directions for cake:
1. Preheat oven to 350˚.
2. Place butter, water, and cocoa in microwave safe dish. Microwave 3 minutes, stirring once about half way through.
3. Add sugar and flour and whisk until smooth.
4. Add eggs and buttermilk, salt and soda and mix well. Stir in vanilla.
5. Prepare pan (or pans) by spraying generously with baking spray.
~ for sheet pan-type cake use a 11″ x15″ pan.
~ for round cakes use two 9″ cake pans.
~ for individual cakes use two (12 cup) muffin pans.
6. Pour batter into pan or pans. (For muffin pans, I used about 1/4 cup batter per cake.) Bake 25-30 minutes for 11″ x15″ pan or 15-25 minutes for cake pans or muffin pans. When the cake is done, it will bounce back when lightly touched. Another way to tell if it is done is to insert toothpick into middle of cake and pull it out. If cake is done, toothpick will come out clean or with a few crumbs, not coated with batter.
7. Remove from oven and frost as directed below.Chocolate Obsession Frosting
Ingredients for frosting:
1 stick butter
4 ounces unsweetened baking chocolate (4 1-ounce squares)
½ cup milk
4 cups powdered sugar, approximately
1 teaspoon vanillaDirections for frosting:
1. Place butter and baking chocolate in microwaveable bowl. Microwave on high for 1 1/2 minutes or until chocolate is melted. Stir until blended with wire whisk.
2. Add milk and vanilla. Mix well. Slowly add powdered sugar and whisk until smooth. Frosting should be thick but still pourable when warm. If too thin add a bit more powdered sugar. If too thick add a little extra milk.
3. ~ for sheet cake – Allow cake to cool for 10 minutes, then pour warm frosting over cake in pan and spread with an off-set knife to distribute evenly. If you can stand to wait , allow to cool before cutting into squares and serving.
4. ~ for round cakes – Allow cakes to cool for 10 minutes, then invert onto cooling rack and allow to cool for another 30 minutes. Set cooling rack with cakes on top of a large piece of foil. Pour about one quarter of the frosting out onto each cake and spread with an off set knife to spread frosting across top and over edges of cake. Add a bit more frosting if needed to completely cover top and sides of cake. Excess frosting will drip through wire rack onto foil (Try to do this when your husband, children or best friend isn’t around!) Allow frosted cake to sit for 10 minutes, then decoratively drizzle more frosting back and forth across top of cake. Repeat as desired until frosting is used up or desired thickness of frosting is achieved. If necessary, scrape excess frosting off of foil into bowl. If frosting gets too thick to drizzle at any point, return to microwave for 20-30 seconds, then whisk well until smooth.
5. ~ for individual cakes, allow cakes to cool for 10 minutes then invert onto cooling racks placed on top of large sheets of foil; proceed to frost as directed above – using about 1½-2 tablespoons of frosting per cupcake and drizzling second layer as directed.
Come and visit me at THE CAFE!