This recipe first appeared in the Jan. 14, 2013 edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine.
We were healthy last week. Now it’s time for chocolate. And by that I don’t just mean adding cocoa powder to a cake batter and calling it a chocolate cake.
I mean using real chocolate (melted), chocolate milk powder, and chocolate pudding for the chocolate factor, and then adding whip topping, buttermilk, and melted butter for texture. The result comes close to a brownie, but stays a few shades short of that. So it’s a cake. A really moist, really chocolate cake.
I set out to make a birthday cake with this recipe, so I first tried baking it in a tube pan. I thought it would come out all majestic-looking, like this one. But my own genius worked against me — the cake was so moist, so deliciously soft, that it completely collapsed when I tried to remove it from the pan.
So I made it again in a good ol’ 9×13. Cake squares it would be.
They don’t really need any embellishments, these cake squares. But if you’re serving them at a birthday celebration and you want that extra touch, I suggest a dollop of whipped cream (you should have plenty left in your whip topping carton) and some pretty sprinkles.
Because pretty sprinkles? Always a good thing.
One year ago: bissli-topped tuna casserole
Yield: 16-20 cake squares
- Butter/oil, to grease the pan
- 8 oz. (~ 210 g) semisweet chocolate, chopped
- 2 cups all-purpose flour
- ½ cup chocolate milk powder (not cocoa powder)
- 1½ cups granulated sugar
- 1½ tsp baking soda
- ½ tsp salt
- 3 eggs
- ¾ cup buttermilk
- 1 (125 g) container chocolate pudding (equals about ½ cup)
- ½ cup unsalted butter, melted
- 1/3 cup liquid whip topping (such as liquid Rich’s whip)
- 2 tsp vanilla extract
1. Preheat the oven to 350 F/180 C. Line a 9×13 pan with aluminum foil to hang over the pan’s edges. Grease foil very well and set the pan aside.
2. Melt chocolate in the microwave or in a double boiler and set aside to cool. (This is important. If you add hot melted chocolate to the cold batter, it will seize, and that gives you odd pieces of chocolate instead of a chocolatey batter.)
3. Combine flour, chocolate milk powder, sugar, baking soda, and salt in a large bowl. Add eggs, buttermilk, pudding, melted butter, whip topping, and vanilla. Beat until everything is incorporated. Stir in cooled melted chocolate by hand.
4. Scoop the batter into the prepared pan, spread evenly, and bake 35 minutes. Let cool 20 minutes (the cake will deflate somewhat). Lifting by the foil handles, transfer the cake to a cooling rack. For best results, serve thoroughly chilled.