Chocolate Cake Served With Vanilla Cream Sauce


Chocolate Cake Served With Vanilla Cream Sauce. Recipe for a dessert that has a tender and moist cake with a juicy sauce.

Chocolate Cake Served With Vanilla Cream Sauce


Chocolate Cake Served With Vanilla Pastry Cream Sauce
Chocolate Cake:
  • 1 package (4 oz.) Milk Chocolate
  • 1 cup butter
  • 1/2 cup water
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup buttermilk
Vanilla Sauce:
  • 1 cup whole or buttermilk
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
Chocolate Cake:
  1. Heat oven to 350°F.
  2. Line bottom of 13x9-inch pan with parchment; spray sides of pan with cooking spray.
  3. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
  4. Combine flour, baking soda and salt. Beat eggs and sugar in large bowl with mixer on high speed 5 min. or until thickened and lightened in color. Blend in chocolate mixture and vanilla. Gradually add flour mixture alternately with buttermilk, mixing well after each addition. Pour into prepared pan.
  5. Bake 35 to 45 min. or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan with knife.
  6. Cool cake completely.
Vanilla Sauce:
  1. Heat the milk in a 2-quart saucepan over medium-low heat just until warm.
  2. In a bowl, whisk together the egg yolks, sugar, and salt until slightly thickened and lighter in color.
  3. Slowly pour half of the warm milk into the yolk mixture, whisking continuously. Then pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture slightly thickens. Add the vanilla and stir until cool. Cool to room temperature and use for dipping cake.
  4. ***If you wish to use as a topping for the cake., then cook the sauce until more thick and refrigerate for 1 hour before covering cake.

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