People, it’s time. The season of decadent foodstuffs has begun. Even though in the past few weeks I’ve tested new dessert recipes, whipped up a Thanksgiving pie, and attended a cookie party, I decided that a recent weeknight birthday celebration for five called for a three-layer chocolate stout cake. I know what you’re thinking, but don’t worry, because I lightened things up with a whipped cream frosting. Instead of ganache. It’s called restraint. read more »
Chocolate, caramel and whipped cream–three flavors that belong together, in one cake. We made these little cakes on a Sunday night, not for any special occasion–just because. But these would also be a great make-ahead dessert for a mid-winter dinner party. My recipe calls for homemade caramel, a technique I’ve only tenuously mastered. If you’re daunted, just use store bought dulce de leche. Head over the Babble.com’s Family Kitchen for the recipe.