There's a possibility that my mother might come home from the hospital on Friday, after having been in there for almost four weeks (Monday). That's a long time in hospital, and its been very much touch and go at points, so I am really grateful that she is still with us, and even more grateful that she's coming home. She's been looking forward to me baking her a chocolate cake ever since I arrived, and so today I did. I have frozen it so that I can just take it out on the morning of her release and ice it then. I don't often get to bake Chocolate cakes as the Toddster isn't fond of them as you know . . . but when I think of celebration cakes, I always think of chocolate cakes, and I can't think of a nicer occasion to be celebrating. This is a reposting of an earlier post, but some things are just worth looking at more than once!
There's something here today that you will seldom see in my kitchen. Yes, that's right, that is a chocolate cake.
And not just any chocolate cake either . . . but a scrummily delicious chocolate cake made with milky way chocolate bars.
Oh my but this is wonderful. We had company last night for dinner and this is what I made for dessert. I know . . . Todd hates chocolate cake . . .
Never fear, I made something else for him. (To be revealed soon)
This cake uses a cake mix, but there is no shame in that, seriously. The end result is so darned delicious that nobody will care that you cheated a little bit.
The satisfied looks on their faces once they put that first forkful into their mouths will say it all.
Moreish. Scrumptious. Heavenly Bliss.
You will want to make this again, although I do have to warn you now . . . one slice will not be enough. Seriously.
*Milky Way Cake*
Serves12 to 16 (depending on how big you cut the slices!)
A deliciously moist cake that uses delicious milky way chocolate bars in the batter and in the frosting! Scrummy!
for the cake:
6 (21.9g) milky way bars
2 TBS plus 8 ounces of water
1 package of chocolate fudge cake mix (Betty crocker)
4 ounces butter, melted
3 large eggs at room temperature
1 TBS flour
100g of chocolate chunks
For the Frosting:
6 (21.9g) milky way bars
2 TBS butter
4 ounces double cream
40g bar of dark chocolate, chopped
sprinkles, chocolate curls etc. to decorate. (optional)
Preheat the oven to 160*C/325*F. Grease a 12 cup bundt pan and flour it, tapping out any excess. Set aside.
Place the milky way bars for the cake into a saucepan along with the 2 TBS water. Cook, whisking constantly, over medium low heat until the bars are melted and the mixture is smooth. Remove the pan from the heat and set aside to cool
Combine the cake mix, 1 cup of water, butter and eggs in a large bowl. Beat on medium speed with an electric mixer until the batter is well mixed and creamy smooth. Measure out about 2/3 of a cup into a bowl and stir the melted candy mixture into it. Stir in the 1 TBS of flour, mixing it in well. Mix the chocolate chunks into the remaining batter.
Place about half of the regular batter into the prepared pan. Make a bit of a well in it all the way around the pan. Spoon the chocolate bar mixture into this, taking care not to let it touch the sides of the pan at all. Spread the remaining regular batter over top. Smooth it over.
Bake for 45 to 50 minutes, until the cake springs back when lightly touched, about 45 to 50 minutes. Remove from the oven to a wire rack to cool for 20 minutes or so, before removing from the pan. Finish cooling on a wire rack before transferring to a plate to proceed.
Place the milky way bars for the frosting, aloong with the chopped dark chocolate, butter and cream into a sauce pan. Cook and stir over medium heat until smooth. It may look lumpy, but persevere, it will smooth out. Allow to cool slightly before spooning over the cake. Sprinkle with any decorations you may want to use immediately. Allow to set before cutting into slices to serve.