Double Chocolate Loaf with Caramel - Shugary Sweets

When life gives you crumbled cake and watery caramelmake Chocolate Trifle with Caramel Whipped Cream! Enjoy! -from

For the loaf:
1 2/3 cup flour

1/2 cup cocoa

1/2 tsp baking soda

1 1/3 cup sugar

3/4 cup butter, softened

2 eggs

1 Tbsp vanilla

1/3 cup sour cream

1/2 cup boiling water

1 cup chocolate chips

For the caramel whipped cream:
1 1/2 cup sugar

1/3 cup water

1 1/4 cup heavy cream

1 tsp vanilla

1 tsp salt

12 oz Cool Whip

Preheat oven to 325 degrees. In mixer, add flour, baking soda, cocoa, sugar, butter, eggs, vanilla and sour cream. Blend until smooth. Add boiling water and mix until combined. Fold in chocolate chips and pour into loaf pan (buttered and floured, with parchment paper on bottom of pan).
Bake for 50-55 minutes. Remove from pan and cool. You can eat either as a bread, or turn it into a delicious dessert by making the whipped cream.
Meanwhile, make caramel sauce by heating water and sugar in saucepan over low heat. When combined, heat over medium-high and bring to a boil. Continue to boil for 10 minutes. Remove from heat and add in cream, vanilla and salt. Simmer over low until smooth and creamy, may take a minute or two. Remove from heat again and allow to cool to room temperature. When cooled, fold in Cool whip. Store in refrigerator and serve with sliced bread. Or to serve as trifle, cube bread and place half in bowl. Top with half of the whipped cream, repeat layers and sprinkle chocolate chips on top. Refrigerate and enjoy!
(adapted from Nigella at Food Network)

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