This month brings another delicious recipe from my Year of Chocolate challenge. While Mexican Chocolate Brownie Sundaes are my go-to comfort food, this next dish is my ultimate weakness — Black-and-White Layer Cake. Since the start of this chocolate journey, I’ve been waiting in anticipation to make this delectable dish. The reason being? White chocolate, plain and simple. White chocolate is my Kryptonite, but mostly in a good way. Any time I see something containing white chocolate, I have to try it. Whether it be in a yummy Starbucks drink, covered over a cake pop or transformed into mouth-watering fudge, I have a hard time holding back my love obsession for it. While this dessert actually fell under the April selection, I decided to move it back a few months and make it the feature dish of mine and Jacob’s recent engagement party. And I’m glad I did. The cake was a huge hit with all our friends and family, with most comments being, “You made this from scratch?!” Majority rules in the case of this cake — it’s pretty much the best thing ever.
Hello again chocolate lovers! Don’t worry, I didn’t forget about you all. Despite it being a little behind, I’m here to bring you what would have been my next Everything Chocolate post for the month of March: Croissant Bread Pudding with Double (that’s right, double) Chocolate. Yes, I realize April and Easter are already upon us, but between having a pretty busy past could of weeks and undergoing Daylight Savings, I’ve lost all track of time. Excuses aside, I must say this month’s (that is March’s, of course) featured dessert has probably been one of the easiest I’ve conquered yet. Not only is there no constant use of a hand blender, the oven essentially does all the work once you combine all the ingredients. There’s also not as much prep work outside of the custard filling. It’s no where near as elaborate as the Blackout Cake with Chocolate Crunch or as time-consuming as Chocolate Mousse with Puff Pastry Hearts. This recipe is literally as easy as it gets, with simple to understand directions and ingredients. With that said (and apologizes for lateness once again) read on and enjoy!
There’s not many people I know who hate chocolate. Whether used in desserts or breakfast, it’s one of those special treats that can be extremely versatile and very delicious. So coincidentally enough, when I got my January issue of Food Network Magazine, this month’s Fun Cooking featured “A Year of Chocolate.” I think I instantly gained five pounds just looking at the array of chocolate goodies each month had to offer. From mousses to bread puddings, parfaits to pies, my mouth was instantly watering and my hands were itching to make as many of these recipes as possible. Challenge accepted! Lately, it seems I’ve been succumbing to one challenge after the next, what with my 2015 Reading Challenge and all (see Taking a Page from ‘Julie and Julia’ for more details). Nevertheless, if it must be a challenge at least its a chocolate one. Our first recipe for the month of January features a behemoth of a cake, much like the one Miss Truchbull made poor Bruce stuff his face with (the exception being much more enjoyable, of course). So if your a chocolate lover, such as myself, take a look at how to make your own Blackout Cake with Chocolate Crunch.