Chocolate is a Family Favorite for Thousands
Chocolate is a favorite of the majority of people and when they can get a double dose of chocolate they are on cloud nine. Almost everyone I know has some form of chocolate once a week. I personally love chocolate, having a little every day, whether it is in my coffee, dessert, and pancakes. You name it and I can find a place to add chocolate.
Chocolate Bread Pudding on Every Occasion
Our family has Turkey on Thanksgiving and smoked Brisket on Christmas and Double Chocolate Bread Pudding Family Favorite on both. When making the following recipe if you don't like peppermint you can add raspberry, banana or any of flavor that you like with chocolate.
Chocolate Cake Recipe
1# 11oz Granulated Sugar
1# 2oz All Purpose Flour
5 ¾ oz Cocoa Powder
3 tsp Baking Soda
2 ¼ tsp Kosher Salt
9 oz Eggs
3 oz 4tsp Canola Oil
15 oz Buttermilk
15 oz Milk
2 ¼ tsp Peppermint Flavor
Directions: Prepare to round cake pans and preheat oven at 325 degrees.
Sift dry ingredients together and place in bowl (mixing bowl w/paddle attachment if you have a Kitchen Aid mixer). In a separate bowl combine eggs and oil. In another bowl combine buttermilk, milk and peppermint.
Gradually add the eggs and oil to the dry mixture, followed by the buttermilk, milk and peppermint. Occasionally stop and scrape the bowl. Mix until combined. Pour into prepared pans.
Bake at 325 degrees for about 40-60 minutes until a wooded skewer inserted into the center of the cake come out clean. Place on cooling rack for 5-10 minutes, then turn cakes out on to a cookie sheet and let cool completely. Once cool cut into 1" squares and place in a greased 11 x 9 cake pan.
Prepare Custard
2 ½ cups Heavy Cream
¼ cup 2 tbls Whole Milk
¾ cups Granulated Sugar
2 Eggs
1 ½ tsp Peppermint Flavor
3 tbls Semisweet Chocolate Chips
3 tbls Granulated Sugar mixed with ¼ tsp cinnamon
Preheat oven to 325 degrees
In a heavy saucepan, scald the heavy cream, whole milk and sugar. Stir until the sugar is dissolved.
Remove the pan from the heat and add 1 ¾ cups semisweet chocolate. Whisk until chocolate is melted.
In a large heat proof bowl, whisk the eggs and the peppermint until well blended. Slowly temper the eggs by whisking the hot chocolate and milk mixture. Whisk the chocolate custard to blend well and pour the mixture over the cake cubes. Scatter the remaining chocolate chips on top of the custard and sprinkle with the cinnamon and sugar mixture.
Allow the bread pudding to sit for 10 to 1 minutes to ensure the cake cubes are soaked with custard. Take the cake pan and place in a roasting pan on the middle shelf of the oven. Pour boiling water into the roasting pan so that it comes 1 inch up the sides of the cake pan.
Bake for 50 minutes until the custard has thickened. When the pan is gently shaken the center will barely move. Serve Warm.
I hope than you enjoy this family favorite recipe as much as we do.
Chocolate is a favorite of the majority of people and when they can get a double dose of chocolate they are on cloud nine. Almost everyone I know has some form of chocolate once a week. I personally love chocolate, having a little every day, whether it is in my coffee, dessert, and pancakes. You name it and I can find a place to add chocolate.
Chocolate Bread Pudding on Every Occasion
Our family has Turkey on Thanksgiving and smoked Brisket on Christmas and Double Chocolate Bread Pudding Family Favorite on both. When making the following recipe if you don't like peppermint you can add raspberry, banana or any of flavor that you like with chocolate.
Chocolate Cake Recipe
1# 11oz Granulated Sugar
1# 2oz All Purpose Flour
5 ¾ oz Cocoa Powder
3 tsp Baking Soda
2 ¼ tsp Kosher Salt
9 oz Eggs
3 oz 4tsp Canola Oil
15 oz Buttermilk
15 oz Milk
2 ¼ tsp Peppermint Flavor
Directions: Prepare to round cake pans and preheat oven at 325 degrees.
Sift dry ingredients together and place in bowl (mixing bowl w/paddle attachment if you have a Kitchen Aid mixer). In a separate bowl combine eggs and oil. In another bowl combine buttermilk, milk and peppermint.
Gradually add the eggs and oil to the dry mixture, followed by the buttermilk, milk and peppermint. Occasionally stop and scrape the bowl. Mix until combined. Pour into prepared pans.
Bake at 325 degrees for about 40-60 minutes until a wooded skewer inserted into the center of the cake come out clean. Place on cooling rack for 5-10 minutes, then turn cakes out on to a cookie sheet and let cool completely. Once cool cut into 1" squares and place in a greased 11 x 9 cake pan.
Prepare Custard
2 ½ cups Heavy Cream
¼ cup 2 tbls Whole Milk
¾ cups Granulated Sugar
2 Eggs
1 ½ tsp Peppermint Flavor
3 tbls Semisweet Chocolate Chips
3 tbls Granulated Sugar mixed with ¼ tsp cinnamon
Preheat oven to 325 degrees
In a heavy saucepan, scald the heavy cream, whole milk and sugar. Stir until the sugar is dissolved.
Remove the pan from the heat and add 1 ¾ cups semisweet chocolate. Whisk until chocolate is melted.
In a large heat proof bowl, whisk the eggs and the peppermint until well blended. Slowly temper the eggs by whisking the hot chocolate and milk mixture. Whisk the chocolate custard to blend well and pour the mixture over the cake cubes. Scatter the remaining chocolate chips on top of the custard and sprinkle with the cinnamon and sugar mixture.
Allow the bread pudding to sit for 10 to 1 minutes to ensure the cake cubes are soaked with custard. Take the cake pan and place in a roasting pan on the middle shelf of the oven. Pour boiling water into the roasting pan so that it comes 1 inch up the sides of the cake pan.
Bake for 50 minutes until the custard has thickened. When the pan is gently shaken the center will barely move. Serve Warm.
I hope than you enjoy this family favorite recipe as much as we do.
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