Desserts, Food

Accidental Hot Fudge

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A few days ago I accidentally made hot fudge. Want to know how? It goes like this…

My son J demanded wanted no bake cookies. I thought that was a good idea because I love them too.

Out came the recipe and I began making them. Butter, sugar, cocoa…oh and almond milk. But then it looked strangely soupy. Oh no I added 1 cup of almond milk instead of 1/2 cup. I didn’t want it to go to waste so…

I added double the amount of butter, sugar and cocoa. Let it boil for 1 minute as usual. Then poured it into a glass measuring cup. It was about 2 cups so I poured out half back in the pan and made the cookies like normal.

Except now I realise that I had a double recipe’s worth of milk and varying degrees of the others. The butter, sugar and cocoa were at the same level but the peanut butter and oats were still at the half-batch amount.

No wonder they looked like pancakes. Oh well. They still tasted fine.

What to do with the rest of the liquid? Well it certainly looked like chocolate syrup. I wondered what would happen when I froze it.

So I poured it into a cake pan and popped it in the freezer. I forgot about it until the next day when I brought home a pint of frozen custard.

When I pulled off the plastic wrap from the cake pan, the chocolate sauce had all the appearance of “hot” fudge.

I put it on my frozen custard and it was divine. A bit heavy on the butter but totally delicious.

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Accidental Hot Fudge

Ingredients:

  • 1/4 cup butter (can sub non-dairy butter)
  • 1 cup sugar
  • 1/2 cup almond milk (or other dairy or non-dairy milk)
  • 2 Tablespoons cocoa
  • 1/2 teaspoon vanilla

Directions:

  1. Mix all ingredients together in a small saucepan as the butter melts. Boil for 1 minute.
  2. Pour into a metal cakepan to cool. Cover with plastic wrap (press it to the surface of the syrup) and freeze overnight.
  3. Spoon or drizzle hot or cold over your favorite dairy or non-dairy ice cream/frozen yogurt/custard 😊

Cost:

$1.24. Yeah. Cheap. If I divided the chocolate sauce and my pint of chocolate frozen custard into 4 servings it would only be $1.31 a serving. Even for 1 cup servings it would be $2.62. That’s about a dollar cheaper than the ones I order ready made.

Yay for frugal wins!

~Rachel

Desserts, Food

Double Decker Fudge Brownie Cake (Dairy Free!)

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I made this cake recently and oh my it was good. My son J recently turned 4 and I wanted to make him something special. He does not like cake. I’m just getting him into ice cream too. But he loves brownies.

And because there were some guests in attendence that cannot tolerate dairy, I decided to make this cake 100% dairy free. 

I found a fudgy brownie recipe that I wanted to try. It called for butter and I decided I wanted to sub unsweetened applesauce.

Which led me to this article. Combining these tips with a modified version of the cookbook recipe led me to the delicious finished product.

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We all agreed. It was good.

It is wonderfully dense and moist. The flavor is awesome, even without butter or dairy. The substitution of applesauce for butter can make it less moist though, so its important not to overcook.

I made a triple batch but one of the 3 layers ended up becoming a bit singed. I used 9″ round cake pans, so my layers were on the thinner side. If (or rather when) I make it again, I would keep the recipe as is and use 2 pans.

My oven I set to 375°. All ovens are different though. Mine tends to run on the cool side.


Double Decker Fudge Brownie Cake

Note: this recipe is for a triple batch.

Ingredients:

  • 1 1/2 cups + 1 tablespoon natural (no sugar added) applesauce
  • 1 2/3 cups cocoa powder
  • 1/2 cup + 1 tablespoon canola oil
  • 3 cups sugar
  • 6 eggs
  • 3 teaspoons vanilla (optional)
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • (2) 16oz jars of non-dairy frosting. I used Pillsbury Creamy Supreme Vanilla frosting.

Directions:

  1. Heat oil and cocoa in a small saucepan. Mix thoroughly and cool.
  2. Preheat oven to 350°. Prepare (2) 8″ round cake pans by lining them with greased foil. I used coconut oil to grease my foiled pans.
  3. In a medium bowl, whisk applesauce and eggs. Then whisk in cooled cocoa mixture.
  4. Mix dry ingredients together in a separate bowl.
  5. Add wet ingredients to dry ingredients. Mix.
  6. Divide batter evenly between pans.
  7. Bake just shy of 30 minutes. Mine were done by the 27 minute mark.
  8. Remove from oven and let cool before frosting.

To frost:

  1. Place cake #1 upside down on a plate. Frost, heaping frosting towards the outer edge.
  2. Place cake #2 right side up on frosting. Frost as desired. I frosted the top, but left the sides bare.

Note: If cake #1 is uneven on top, use a bread knife to slice off a thin layer to even it out. This ensures that your cake will bear no resemblance to the Leaning Tower of Pisa!

Enjoy!

~Rachel

Adapted from Better Homes and Gardens New Cookbook, 15th Edition