Recipe : Ovarian Chocolate Cake

This, my friends, is what happens when your hormones demand satisfaction!
You have heard of Bavarian Cream Pies? Well, this is the Ovarian Chocolate Cake.

By nature I am not a chocolate lover. That is not to say that I do not enjoy chocolate, but I am more of a liker than lover. Every now and then though, particularly when I am ovulating I crave sweets, usually in the form of chocolate. And about a year ago, I was craving it pretty bad so I made this cake. It has become a family favourite and I love to make it for special occasions like Father's Day (My dad is a chocolate fiend!) and like yesterday at my (not so)little brother's birthday dinner.

It is a devil's food cake with pudding between the layers, a mousse frosting and cookie crumb coating. It is a fairly involved cake, but totally worth it! Would you like to make one too? Oh goody! Let's begin.

Ovarian Chocolate Cake

Devil's Food Cake Ingredients/Directions

2 cups sugar
½ cup + 2 tablespoons butter, softened
3 eggs, separated
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla extract
½ cup boiling water
1 cup sour cream

1. Preheat oven to 350 deg F and grease two 9 in cake tins.
2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.
3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well.
4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well.
5. Whisk egg whites until stiff and fold gently into the cake mixture. Transfer to the cake tins trying to keep them as equal as possible.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. Let the cakes cool.
7. Slice each cake through the middle to make four layers. Let each layer cool before icing.

Now, the easy parts. Filling and icing.

Ingredients (I guess you could call them that)

1 box chocolate pudding (Fudge flavour works really well)
1 cup (250ml carton) 35% whipping cream
1 tsp vanilla
2 tbs sugar
1 box Oreo cookie crumbs (You won't use the whole box, closer to half but I didn't measure this step)

Prepare pudding according to package directions. Spread a thick layer to the edges on three cake layers. And stack to form four layer cake.

To prepare whipping cream put cream, sugar and vanilla in a bown and whip until stiff peaks form. (You can also substitute Dream Whip here if you so choose)

Add remaining chocolate pudding to whipped cream and ice cake top to bottom.

Now, the part that requires a little bit of patience. Adhering the cookie crumbs to the sides without making a giant mess. To do this I poured the crumbs around the cake on the cake platter and then with a knife slowly 'pulled' (for lack of a better word) them up the side of the cake until I was satisfied with how it looked.

And it really does look fantastic doesn't it? But, never mind that how did it taste? Like a little piece of heaven! The combination of fluffy chocolate cake and pudding make for an almost brownie like consistency that is the good kind chewy. Now, there is one little sliver left and I am going to claim it before my chocolate fiend of a father gets it!

Bon Appetit!

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