How to make chocolaty Cake recipe with Chocolate Sauce and Mint Chocolate Sauce

This is one of my favorite cake recipes and I am sure it will become a favorite with you!

The chocolatlisses are perfect to make when the weather is cool.

If you don’t have time to prepare them, you can always make the chocolatin’ cake at home and freeze it in the refrigerator for later use.

The choco chocolaters are easy to make with a few simple ingredients and are a great way to take the cake from the oven to the table.

I used fresh, unprocessed black chocolate for the chocolate sauce and mint chocolate sauce.

The mint chocolate will melt into the choco and add just the right flavor to the chocolate.

I am happy to share with you a couple of variations of this chocolate cake.

Enjoy!

Ingredients: 1 cup flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups warm water 2 cups milk (or more) 1 cup sugar 2 cups unsalted butter 1 cup buttercream (I used coconut or almond) 1/4 cup finely chopped walnuts 1/8 cup granulated sugar 1 cup finely grated parmesan cheese Directions: Preheat oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper.

In a medium bowl, combine flour, baking powder, baking soda, and salt.

In another bowl, whisk together the warm water and milk.

Set aside.

In the bowl of an electric mixer, beat the butter and sugar together until fluffy.

Add the melted butter and beat until combined.

Add in the flour mixture and beat on medium speed until smooth.

Gradually add in the milk mixture and continue beating on medium-high speed until the batter is incorporated.

Once the batter reaches a soft, glossy dough, form the dough into a ball and knead for 5 minutes.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before cutting into 1-inch squares.

Using a mandoline or a sharp knife, cut the squares into 1 inch squares.

Place the squares on a parchment-lined baking sheet lined with parchment.

Bake for 15 minutes at 350 degrees.

Remove from the baking sheet and let cool in the pan for 10 minutes.

Meanwhile, make the chocolate syrup: Whisk together the milk and sugar until creamy.

Add flour mixture, mix until well combined, then stir in the parmesans and cocoa powder.

Let cool slightly.

Remove the chocolate from the refrigerator and place it in a blender or food processor.

Add cream and process until smooth and creamy.

Once smooth, pour into a cup and top with the chocolate and serve.

Notes *Note: The recipe calls for 1 cup of unsalted buttermilk.

The amount depends on the type of milk you use.

I found this to be about 1 cup.

For more information on buttermack, go to the following link: http://www.dairyfreediet.org/dairy-products/buttermilk-milk/