Friday, March 27, 2009

Hot Chocolate Ripple Cake with Chocolate Glaze

Winter is over for the most part. I say "most part" because it's been snowing all week. It was kind of a downer considering last week, all the previous snow had melted and even the golf course opened. Some comedian or author said the following (Mom, tell me who it is. You know):

"In February and March, the weather tries to kill us."

Quite true. But I am aware of the menopause Mother Earth is obviously going through. She is indecisive and moody. And if she isn't all sunshine and flowers, ain't nobody going to be all sunshine and flowers.

When Mother Nature was going through hot flashes last week, we very much enjoyed being outside. Van rolled around the patio and had his cheeks kissed by the sun. On the first sunny day, Jack got a sunburn. He spent hours outside everyday. Each day, he got closer and closer to the neighbor kids' house. Eventually, he climbed down the rock wall and ended up jumping on their trampoline with them. Then he got comfortable enough to start inviting himself over whenever he wanted. Next he ended up two houses over. Each day brought home a dirty, sweaty, sun tanned little boy. Then it snowed and dashed all of his dreams of living outside. In protest, we watched movies all day while fresh snow flakes fell. Movies that day: "Seven Brides for Seven Brothers", "101 Dalmations", "Oklahoma" and "Bedknobs and Broomsticks".

While winter isn't finished for us, I am sure it is for you (except for Ellen next door, who Jack wants to be his second mother). But I will bet you have some leftover hot chocolate mix in the pantry. Do you always end up buying way too much hot chocolate in the winter time? I do. Here is a way to use it without boiling water: Hot Chocolate Ripple Cake with Chocolate Glaze.

The cake itself is rich and moist. Then there is a bit of chocolate goodness throughout- thanks to the hot chocolate. Use as much as you want. The recipe suggests 1/2 cup, but you can go ahead and use up what's left in your can of hot chocolate. Even use the fancy flavored stuff. Like raspberry hot chocolate or hazelnut. Sounds delicious.



For the cake:
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup buttermilk
1/2 cup hot chocolate mix

Set oven to 350 degrees. Spray a Bundt pan with non-stick spray and set aside. In a medium bowl, combine flour, baking powder and salt. Whisk and set aside.

In a large bowl, cream butter with a hand mixer. Once smooth, add sugar and cream until light and fluffy, about 2 minutes. Add eggs and beat until smooth. Add buttermilk in two parts, alternating with the flour. Begin and end with the flour (3 parts).

Spoon 1/3 of the batter into the prepared Bundt pan. Spread evenly around the bottom of the pan. Sprinkle on 1/2 of the hot chocolate mix. Spoon on 1/2 of the remaining batter and spread evenly. Sprinkle on the remaining hot chocolate mix. Spoon on the remaining batter and spread evenly.

Bake for 45 minutes. Let cool in pan for 30 minutes. Invert cake onto a large plate. Pour chocolate glaze evenly over the top and serve.

For the glaze:

1/2 cup semisweet chocolate chips
2 Tbsp heavy cream
1/4 tsp pure vanilla extract
3 tsp sugar

In a glass bowl over simmering water, combine all ingredients. Stir until melted, about 2 minutes. Pour evenly over cake.

Rookie's Notes
: When it comes to softening butter, I don't always remember to put it out on the counter hours before I need it- which would be ideal. To soften butter when you forget to set it out, leave it in the wrapper and put it in the microwave for 10 seconds. Turn it over and microwave for another 5 seconds. Unwrap and use. It isn't perfect, but it does the job. With frosting, I would recommend thinking ahead and setting it out on the counter. You want the butter to be soft and not melted whatsoever.

11 comments:

Sweet Pea Chef said...

Well, perhaps the weather does a number on us in February and March, but you are making it very, very hard to stick to my "no chocolate during Lent" promise. Oh, I have a great list of things to try post-Easter!!!

Jaime and Jen DISH said...

This looks so good. I have a TON of hot chocolate left...I'm lame and never make my own so I buy the boxed kind. I'm going to try this out this weekend in my new cute little mini bundt pans. Thanks.

Jaime and Jen DISH said...

Look what I found just this morning on Simply Recipes..another great tip for softening butter. Thought I would share:

http://elise.com/recipes/archives/007420tip_how_to_soften_butter_quickly.php

Kalli Ko said...

perf

looks like i am making a cake this weekend homies

Hen Pecks said...

Good ol' Garrison Keillor of the Prairie Home Companion fame.

Kar said...

"In November the snow starts to fly/piling up, ankle high
.
.
.
March comes in like a lion, what else/still the snow never melts"

I hope those were the correct lyrics, I hate it when people sing along to songs when they don't know the exact words. Anyway, I know you will appreciate that 7 Brides reference to our current weather.

BeckyRos said...

Today I really need some good cake...could you just fedex that to me?!

Netts Nook said...

Oh your cake looks so yummy. Thanks for sharing.

Ingrid said...

Looks & sounds good. I really love your photos. I know I've said before but they're pretty cool!
~ingrid

Emily Ruth said...

I am pretty sure that I have hot chocolate mixes left over from the first year I was married... yeah. (remind me not to buy flavored cocoa mixes in bulk any more) I think that when I bought it, it was a pack of like 36 or 40 but we only used like 5 since then- so good call on the ripple cake.

p.s. I miss you and I am envious that R&D went up to see you last week but I couldn't (or wasn't invited, or something). Hopefully one day soon I will be able to afford the time and $ to make a trip north.

Cakespy said...

They say April is the cruelest month but I think March is pretty mean too. This cake, however, just brightened it up quite a bit for me. Yum!