As I mentioned in a previous post (September 18th) this is a cake recipe I created after years of testing. It's a dead ringer to one we use to have and love at a restaurant called The Bubble Room, on Captiva Island, Florida.
I call this perfect celebration cake my Chocolate Avalanche Cake. Whether you're celebrating the holidays, a birthday or special occasion it's a showstopper and delicious! Most of the cakes I make are totally from scratch. However, this one uses a cake box mix, with the addition of numerous luscious ingredients and steps that make this cake, sensational and over the top outrageous!
Bon Appetit Magazine contacted me as a food blogger and asked me if I would like to share a holiday dessert recipe with their readers and my bloggers for a chance to win the Bon Appetit Holiday Dessert Bake-Off. So please cast your vote for me today and this recipe by going to: Bon Appetit. Voting starts today, November 1st and ends December 13th, 2009 and I'd love to win. So please pass this on to your friends as well. Make sure when you get to the voting page that once you've voted you continue to click to the last page and then hit submit so your vote counts!
The prize is a trip for two to NY and dinner at Le Bernardin restaurant with Editor-in-Chief Barbara Fairchild and Restaurant Editor Andrew Knowlton.
I would appreciate your vote!
As for the recipe, please read it thoroughly before starting and make sure you have all the ingredients on hand. Of course, if you have any questions you are always welcome to email me. This recipe has several steps but it's really quite simple to prepare. Just take your time and it will get rave reviews!
Bon Appetit!
Chocolate Avalanche Cake
Serves 6-8
Cake ingredients:
1 cup sour cream
4 eggs
½ cup canola oil
½ cup water
Mix well.
Add: 1 box Devils Food Chocolate Cake mix (no pudding added)
Add: 3.4oz. Package of Vanilla Instant Pudding mix
12 oz. package semi-sweet chocolate chips, melted
Mix all together and pour in Bundt pan that has been sprayed with non-stick spray
Bake in the Bundt pan for 1 hour at 350 degrees
Let cool completely inverted on a rack – then refrigerate overnight.
With a serrated knife divide the cake in thirds by slicing horizontally through 2 layers. Set aside for filling.
Cream Filling:
4 cups heavy cream
½ cup confectioners’ sugar
1 teaspoon pure vanilla
In a bowl, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form.
16 oz. container of fresh strawberries, hulled and cut in half, reserving about 6-8 for the top of the cake.
Spread half of the cream filling over the bottom of the first layer then top with strawberry halves, cut side down.
Place the next layer of cake on top of strawberries and cover all but ¼ cup with the cream filling adding remaining strawberries cut side down.
Cover with the top layer of the cake…..
Fudge Icing:
Photo above uses this recipe. However, if you want to totally cover the cake with icing I suggest doubling this.
1 stick butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk
Combine these 3 ingredients in a sauce pan and bring to a boil for 2 minutes.
Remove from heat and add:
1 teaspoon vanilla
1 pound box powdered sugar
Blend together. If you have clumps of powdered sugar left in the icing pour fudge mixture into a mesh strainer and press through allowing fudge to fall into a bowl which should be free of clumps.
Pour over cake.
Fill the hole in the center of the Bundt cake with remaining whipped cream and reserved strawberries. For a more decorative look use a small star tip on a pastry bag and pipe the cream attractively then adding the reserved strawberries.
This cake can be refrigerated until ready to serve.
Now that you're cake is completed, you’ll have a showstopping dessert to serve for the holidays, a birthday or special celebration, that everyone will love and you'll be proud of!
Enjoy!
