Cooking with Love

with Gianna Conte    (Jan)

Mouthwatering sinfully good

Mouthwatering sinfully good

Chocolate Dream Cake

 This recipe was given to me by an old friend, Joanne. It reminds me of a big ring-ding. (Those of you under 30 won’t remember those round cakes we used to buy for a dime.)

Here's how it's made:

1 Devil's food chocolate cake mix (2 layers cooked as directed and cooled)

Prepare frosting:

Melt 6 oz chocolate chips in double boiler add:

½ cup sour cream 

Pinch of salt 

Filling in between layers of cake:

2 small containers heavy cream, whipped

2 tsp vanilla extract 

4 tbsp. sugar

Spread the filling in between layers of cake. Spread frosting all over cake. Filling is very thick, which it should be; much of the filling will be exposed. With frosting, cover the middle first and do your best to cover entire cake. Be patient, frosting is thin, but the results will be great.

Refrigerate the cake until you serve.

Alternate filling:

2 pts heavy cream

5 TBS powdered cocoa

4 TBS white sugar

1 tsp real vanilla

Directions:

Whip the heavy cream with remaining ingredients. The cream should be light and fluffy. The taste is devine.

Fill the two tiers of cakes.

Cover whole cake with the frosting above. Chill and refrigerate until ready to serve.

Top with sliced strawberries!

Viola!



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.