Creole Chocolate Cake
Creole Chocolate Cake
Ingredients
- For the cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 stick butter (8 tablespoons)
- 1/2 cup vegetable oil
- 1 4-ounce package dark, unsweetened baking chocolate, chopped
- 2 cups sugar
- 2 eggs, beaten
- 1 cup milk
- 1/2 cup water
- 2 teaspoons vanilla
- Generous dash cinnamon
- For the filling
- 1/4 cup water
- 1 5-ounce can of evaporated milk
- 3/4 cup sugar
- 1/2 cup raisins
- 1/2 cup dried dates, chopped
- 1 teaspoon vanilla
- 1/2 cup chilled heavy whipping cream
- 1/3 cup walnuts (optional)
- For the frosting
- 1 cup semi-sweet chocolate chips
- 1/2 cup sour cream
- Pinch salt
- Generous pinch of cinnamon
Preparation
- Preheat oven to 350°. Grease two 8-inch baking tins and line with wax paper.
- Combine oil, baking chocolate, and butter in a saucepan and heat just until chocolate is melted. Stir in water to combine and let cool for 15 minutes.
- In a large bowl combine flour and baking soda. Add in sugar, eggs, milk, and vanilla.
- Fold in chocolate mixture and divide batter evenly between both cake pans. Bake 30-35 minutes or until tops are springy when touched lightly.
- Let cakes cool for 5 minutes before inverting onto wire rack to cool completely.
- To make the filling mix together milk, water, and sugar in a saucepan over medium heat until sugar is dissolved. Add in dried fruits and cinnamon and stir until thickened. Add in vanilla and optional nuts and then remove from heat.
- To make the frosting whip the cream until stiff peaks form.
- Alternate filling and whipped cream to create the layer cakes.
- To make the frosting melt the chocolate chips in a double boiler until smooth. Stir in sour cream, salt, and cinnamon. Blend until smooth. Allow to cool before frosting cake.
- This cake is best served after having been refrigerated for an hour or more.