The last TWD recipe for this year is Touch-of-Crunch Chocolate Cake. This cake is baked in a pie plate, and cooks up with a crunchy, crackly top and a fudgy centre.
The recipe makes 12 servings, so I cut it down to a sixth to make something more my size. The crunch in my cake came from poppy seeds.
I dusted the top of the cooled cake with icing sugar before serving with icecream (the red currants are decorative for a little Christmas cheer):
This cake was truly quite delicious. It is a good one to have on hand, especially as it can be made in advance for guests. It also doesn't require a stand mixer - it is all made in the bowl by hand.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
Oooh, this sounds like it's perfect for my family (and an easy recipe for the cook~). Wishing you a very Merry Christmas!!! xo
ReplyDeleteMerry Christmas to you too Liz!
DeleteThis really is the best recipe to have up your sleeve, isn't it? Merry Christmas to you!
ReplyDeleteMerry Christmas Mardi!
DeleteMerry Christmas. Love baking with you all.
ReplyDeleteLikewise. Merry Christmas.
DeleteThis was delicious, and quite effortless too....a good recipe to have at hand.
ReplyDeleteyes-- loved the ease and the richness (and the crunch!). happiest of holidays to you! thanks for so faithfully baking along every week. xoxo
ReplyDeleteAnd to you too Steph! Wishing you a Happy New Year.
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