A chocolate cake where everyone will ask for seconds

One time at a dinner at my girlfriend Miriam's house, she brought out a big, chocolate cake for dessert. First of all, I can't think of anything more welcoming than a chewy, fudgy chocolate cake on a platter and two, this cake is so good. You know those little pleasures in life like drinking a huge glass of ice cold water on a boiling hot day? Or slipping into a hot bath when the it's sleeting outside and you can't quite beat the chill? Well, one of my other ones is to wake up in the morning (after baking a chocolate cake the day before), pouring a steamy cup of coffee and cutting a thick piece of cake to eat with each sip :) 

(This is the happiest site in the world)

Anyway. This year I planned on a simple Christmas dinner: roasted rosemary chicken, mashed potatoes, crusty french bread & green beans. I thought I'd finish the whole thing off with a chocolate cake, but the recipe I tried a few weekends ago (from the book Cooking for Mr. Latte (a book I'd highly recommend)) wasn't exactly what I was hoping for. So I asked Miriam for her recipe again and then - mostly because of little mistakes - tinkered with it until I came up with something we loved.

It bears noting though that the original recipe is equally delicious and a bit easier. You can find that recipe here.  

The Grape Did It Darn Good Chocolate Cake

1 package dark chocolate cake mix (the one I used also had pudding in the mix)

1 package instant chocolate pudding

4 eggs

1 cup creme fraiche (of course. But sour cream would be just as good)

1/2 cup vegetable oil

1/2 cup warm water

**

2 tablespoons of heavy cream

1 1/2 cups chocolate chips

**

1 1/2 cups heavy cream

1/2 cup of granulated sugar

Beat first 6 ingredients together for about two minutes. This is a thick batter so you'll want a large, deep bowl for beating. I used parchment paper and lined two 9" pans, but the original recipe calls for a bundt pan - different looks, both very pretty. Bake the cake at 350 F for about 30 minutes (check).

I cooled the cakes and worked on the rest the next day. Melt the chocolate chips with the 2 tablespoons heavy cream over low heat until all blended together, smooth and melted. I used a spatula and spread the chocolate mixture (taste a little, you will die and go to heaven) on top of the first layer of the cake. I smooshed (gently) the second layer on top and then let the whole thing cool for a little while.

In the meantime I beat the rest of the heavy cream until I got soft peaks, added the sugar (taste while you slowly add, don't over sweeten), then beat to stiffer peaks. Frost the whole cake with whipped cream.

That's it! 

Oh my goodness. A thick slice of this choclate cake will fix anything. 

Comments

[Ga]

I'm making this today!! Likely not to come out looking as good as I used 10 inch cake pans so I think the cake will be shorter but I'm counting on its still tasting divine!!!

[Miriam]

Because you mentioned it, I made it this past weekend too! And it was darn good!

[Hope]

Thanks again, Miriam! I love this recipe :) You always make the best food when I visit!