Decadent Chocolate Cake and Goat Milk Ice Cream
How good does that sound? Unfortunately I did not serve these items together, but I wish I had! They would have been perfect together. I have been meaning to post the cake recipe for over a month now. I made it for my cousin Michelle’s birthday. She is a well known chocoholic, and so I knew I wanted to make a super chocolate birthday cake for her to celebrate! Sweets for the sweet!
The recipe was based on one from Peanut Butter and Julie’s Blog (thanks Julie!).
The recipe calls for melting chocolate in hot strong coffee! What a revelation! This was a perfect way to really up the ante and flavor profile of the cake. I used nothing below 75% cacao chocolate and I substituted extra virgin coconut oil and blood orange salt to add to the underlying flavor as well . I made a 9-inch round cake and layered the cake with leftover cream cheese icing that I had frozen when I made too much for the wedding cake and then topped it with crushed hazelnuts. It was totally a success! I am not much of a chocolate lover, but I really loved this cake. I reduced the amount of sugar from 3 CUPS to 3/4’s of a cup – resulting in a deep chocolate flavor without an overly sweet taste.
As for the ice cream, I mentioned in my last post that I have switched over almost exclusively to goats milk. My friend Judy at No Fear Entertaining told me a long time ago that she had made an awesome chocolate pudding using goats milk, so it inspired me to try goats milk in my desserts. Normally when making ice cream, I don’t put eggs in the base as a shortcut and time saver. But this time I decided I really wanted a creamy custard, so I used both goats milk and cream, as well as eggs. I added a bit of crushed cardamom pods while the vanilla bean was steeping in the milk/cream. It added a really rice flavor and I think enhanced the vanilla flavor of the ice cream. The consistency was good, but it was very rich. I think next time, I will skip the cream and just go with the eggs and goats milk.
Recipes below the cut…
Decadent Chocolate Cake
Makes one 9-10 inch layer cake
INGREDIENTS:
pat of butter for greasing pan
1 1/2 cups hot strong coffee (I made espresso)
1/3 cup chopped dark chocolate (nothing below 75% cacao)
3 large organic eggs
3/4 cup extra virgin coconut oil
3/4 cup pure cane sugar
1 1/2 cups buttermilk
1 teaspoon vanilla extract
2 1/2 cups flour
1 1/2 cups Dutch processed cocoa powder
2 teaspoons baking soda
3/4 teaspoon aluminum-free baking powder
1 teaspoon salt (I used blood orange infused)
METHOD:
Preheat the oven to 300F degrees. Grease cake pans with butter.
Mix the hot coffee with the chopped chocolate, stirring occasionally until the mixture is smooth.
In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), beat the eggs until they are slightly thickened, about 3 minutes. Slowly add the coconut oil, and mix at medium speed for 1 minute. Gradually add the sugar, mixing until well combined. Slowly add the buttermilk, coffee mixture, and vanilla, and mix until blended.
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the batter in three additions on low speed, stopping to scrape down the sides of the bowl as necessary.
Pour the batter into the prepared pans and bake until a toothpick inserted into the center emerges clean, 55-65 minutes. Cool for 15 in the pans, and then carefully invert onto a wire rack to cool completely.
Frost the layers as desired, decorate, and serve!
Goats Milk Vanilla Bean Ice Cream
INGREDIENTS:
2 1/3 cups whole goats milk
2 1/3 cup organic heavy cream
1 whole vanilla bean
1 cardamom pod crushed
3 large organic eggs
½ cup pure cane sugar
2 tsp pure vanilla extract
METHOD:
Combine milk and cream into a medium saucepan. Using a sharp knife, split the vanilla bean in half lengthwise. Use the blunt egde to scrape out the seeds. Crush the cardomom pod. Stir vanilla seeds and pod, and the crushed cardamom into the milk/cream mixture. Bring mixture to a slow boil over medium heat. Reduce heat to low and simmer for about a half an hour, stirring occasionally.
Combine eggs and sugar into a medium bowl. Use hand mixer and beat until the mixture is thick, smooth and pale yellow, about 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture and discard. Measure 1 cup of the hot liquid. With hand mixer on low speed slowly pour the milk/cream into the eggs/sugar. When combined, pour mixture back into the saucepan with the rest of the milk/cream and stir to combine. Cook over medium-low heat, stirring constantly, until mixture is thick and covers the back of a spoon.
Transfer to a large glass bowl. Stir in vanilla extract, cover and chill completely.
Pour chilled custard into the freezer bowl of your ice cream maker and follow the manufacturers directions!
Rosa - September 16, 2009 at 3:29 pm
Pure decadence, indeed! That cake looks irresistible and that ice cream must taste heavely!
Cheers,
Rosa
Pam - September 16, 2009 at 3:36 pm
A winning combination…delish! I love goats, Cliff and I had them for 20 years…they are awesome!
dawn - September 16, 2009 at 3:36 pm
omg Jenn! I’m shocked and starved all at once. This is gorgeous. I just made a cake too, and I’m certain yours is far more healthier than mine.
Jenn - September 16, 2009 at 3:39 pm
Decadent, indeed. That really looks tempting right about now. Forget the sandwich I have for lunch I’ll go straight for dessert!! I’ll have both of these together. hehe…
Bob - September 16, 2009 at 4:08 pm
Oh man, those both look amazing! I’ve never had goat milk ice cream, I’d be very interested to try it.
Bellini Valli - September 16, 2009 at 4:18 pm
They are both such decadent and droolworthy desserts Jenn.
Belle - September 16, 2009 at 4:22 pm
This looks delicious! I don’t know whether to mention “blood orange salt” to Ward or not – he loves all sorts of different salts and I’m sure he’ll be on a quest to add this one to his staash!
lisaiscooking - September 16, 2009 at 4:52 pm
That cake and that ice cream would be insanely good together! The blood orange salt sounds like a lovely accent too.
Natashya - September 16, 2009 at 5:29 pm
My birthday is tomorrow. I assume you will be arriving with both of these treats? 🙂
I have got to get a good goat’s milk connection!
The Duo Dishes - September 16, 2009 at 6:38 pm
That is all so very decadent! What a dessert.
ValleyWriter - September 16, 2009 at 6:54 pm
Both look delish!
Johanna - September 16, 2009 at 7:18 pm
that cake sounds gorgeous and I am sure that the ice cream would have gone so well with it – love the dark chocolate with the creamy white – just as chocolate should be
Jen of a2eatwrite - September 16, 2009 at 7:51 pm
Jenn… I’m really full from a really good dinner, and my mouth is watering anyway! And you are definitely a woman after my own heart – I am ALWAYS cutting sugar WAY back – I prefer the flavors of the fruit or the chocolate to stand out, and yes, chocolate springs forward with less sugar!
We also have some kind of brand of goat’s milk ice cream out here, with wonderful flavors like fig. I should really try to make goat’s milk ice cream some time. Yours sounds so heavenly!
Also… what on earth is blood orange salt? That sounds AMAZING!
Anh - September 16, 2009 at 8:42 pm
This is the dessert to die for!
Sylvia - September 16, 2009 at 8:52 pm
Indeed. Very decadent and delicious cake. I bet that the ice cream is delicious too. Great combo
lo - September 16, 2009 at 11:12 pm
ooooh, Jenn.
Cream cheese icing is always a favorite in my book — but particularly when paired with chocolate. This looks positively decadent. And what a pairing it would have been for that icecream! Agreed!
nina - September 17, 2009 at 1:39 am
There is always a next time isn’t there!!! Both recipes will be most welcome around my house!!!
kat - September 17, 2009 at 9:27 am
That is just too many sweet treats this early in the morning! yum!
Adam - September 17, 2009 at 11:28 am
Woooo that sounds like a cake that is dance around the room worthy! I’m in love with that coffee melting chocolate idea, I’m def gonna try that.
And cheers for lowering that sugar down. My teeth fell out just reading 3 cups 🙂
FoodJunkie - September 17, 2009 at 1:34 pm
Goat’s milk is a very acquired taste, but I find it really yummy. I think it was wise of you to use the cardamom, which is such a lovely spice and goes beautifully with chocolate too! My mother in law is Finnish and uses loads of cardamom. Sometimes she buys vanilla ice cream and sprinkles it on top. People always ask her for the recipe!
Natasha - 5 Star Foodie - September 17, 2009 at 1:35 pm
Wow, the cake & the ice cream look and sound fantastic! I would totally have them together! Yum!
Wyn - September 17, 2009 at 3:54 pm
Hi, although the cake sounds great the goat’s milk ice cream sounds gross. LOL. I detest the smell of goat’s milk. Don’t know why but that’s me. I do believe I will try the cake though. Thanks.
Michelle - September 17, 2009 at 4:39 pm
Mmmmmmm….takes me right back to that fabulous cake that met such a horrible, grisly ending (alone with me and reality TV – poor thing never had a chance!)…with you as my birthday baker, I could have a birthday every week and never feel the pain…except maybe the pain of buttoning my jeans! People, it was tasty, not gonna lie!
Melissa Peterman - September 17, 2009 at 5:48 pm
Looks absolutely heavenly!
Eralda - September 17, 2009 at 6:33 pm
That Cake! My goodness, that cake! It sounds sooo delicious, with the deep dark chocolate flavor, blood orange and coffee notes. It has joined my must-make stack of recipes.
I love goat’s milk, too. And the ice cream sounds delicious.
Judy - September 17, 2009 at 7:30 pm
Oh How beautiful is this??? I can only imagine how wonderful ice cream is with goat milk!
Pam - September 17, 2009 at 11:44 pm
I am drooling and hungry – they both look and sound amazing.
gfe--gluten free easily - September 17, 2009 at 11:51 pm
Wow, that cake’s absolutely stunning! And, reading about the cake and ice cream were wonderful, too. I’m just imagining all the flavors together. 🙂 We’ve had different friends with goats for years. With one couple we’d make goats’ milk ice cream every weekend almost, because they had so much. Often we’d pick berries and then make the ice cream–some great batches were enjoyed. Thanks for reminding me, Jenn!
Shirley
Núria - September 18, 2009 at 4:03 am
Hola beauty! I’ve been missing you too and your sweet delicatessens :D. Would love to be your cousin and take good care of that delicious cake :D.
I’m catching up with blogs and events, will see if I can do something for your Royal Joust ;D
Lori Lynn - September 18, 2009 at 10:58 am
The cake sounds amazing.
While you are writing about goat milk ice cream and goat fromage blanc, I’m writing about goat butter and warm goat cheese salad…YAY for goat milk!
LL
pam - September 18, 2009 at 10:04 pm
The cake looks amazing, of course. I am completely smitten by the idea of using goats milk in an ice cream!
Ivy - September 19, 2009 at 1:39 am
OMG, these are both so decadent, especially the chocolate cake.
Teresa - September 19, 2009 at 3:44 pm
Jenn, you sold me. This cake sounds delicious. I agree with you about over-sweetened chocolate. It just doesn’t do anything for me. The sugar masks the decadent chocolate flavor.
Erica - September 20, 2009 at 8:31 am
This cake sounds and looks fantastic!!!!
Happy Cook - September 20, 2009 at 2:53 pm
Looks like i am late here, just had dinner and i would love to have a fat slice of that super super super delicious cake.
I really wish i had a slice , i am sure i will dream about eating this cake tonigh 🙂
Lori @ RecipeGirl - September 21, 2009 at 8:58 am
The cake looks delicious. Where would you even get goat’s milk to try? I’m not sure I’ve ever seen it. Sounds interesting to try.
The Leftover Queen - September 21, 2009 at 6:50 pm
Jen! Blood Orange Sea Salt – here it is! http://www.ditalia.com/product/Academia_Barilla_Sicilian_Salt_Fresh_Blood_Orange_Zest/Italian_Sea_Salt_Specialties
Lori, I can find Goat’s milk either at my farmers market, or a pasturized version at the grocery store. And I know places like Whole Foods carries it.
Siri - October 5, 2009 at 11:04 am
Jenn-
So I was wondering how the flavor with the goat’s milk compared to using cow’s milk- I’d imagine that it would be tangier and perhaps fresher tasting, but wasn’t sure how much that would come through using eggs and cream in addition.
I’ve been contemplating making a similar ice cream, only using goat cheese instead of pure goat’s milk. I’ve seen a recipe that uses Snøfrisk (sure you’ve had that) and krokan (those carmelized nutty candies).
Anyways, you know I love the addition of vanilla and cardamom and the cake looks divine.
-Siri
DessertObsessed - March 21, 2010 at 12:09 am
Melting chocolate in coffee? That is brilliant!