This month we were challenge to create a recipe using chocolate and buttermilk. I've been thinking about this for a couple of weeks. I considered making so many different things, but settled on a poke cake.
Introducing my Chocolate Ginger Carmel Poke Cake:
I served the cake with whipped cream and fresh strawberries. So yummy. I may succumb to a slight sugar coma...
1 cup buttermilk
2 tsp baking soda
2 cups sugar
3 tbsp cocoa powder
2 tsp vanilla
1/2 tsp ginger
1/2 semi sweet baking chocolate bar
1 cup boiling water
2 cups flour
1/2 cup veg oil
Preheat oven to 350 degrees and grease a 9 x 13 pan
In a small bowl combine the buttermilk and baking soda and set aside.
In mixing bowl combine eggs, sugar, cocoa, oil, and vanilla. Mix until smooth. Add the boiling water while slowly stirring. Gradually add the flour. Once the flour is fully mixed in (a pudding type consistency) add the buttermilk mixture and stir until combined. Break chocolate into tiny pieces and drop evenly over the top of the cake.
Pour batter into pan and bake for 30 minutes or until a knife comes out cleanly.
Cool the cake for 10 minutes. Then pour the Carmel sauce over the cake.
Carmel Sauce recipe
3/4 cup butter
1 1/2 cup brown sugar
2 tbsp water
1/4 tsp salt
3/4 cup evaporated milk
1 tbsp vanilla extract
Combine sugar, butter, water and salt in a medium sauce pan. Bring to a boil and stir constantly for 3-5 minutes. The mixture will pull away from the sides of the pan. Remove from heat and stir in the milk and vanilla.
Go to this link for more info: