Sep 26, 2012

Adios, Rick

It's our final round with Rick Bayless at I Heart Cooking Clubs.

Ending with dessert seemed fitting, especially since I don't think I tried a single Bayless dessert recipe.
That's Rick's Chocolate Birthday Cake.
Well, it was actually my chocolate birthday cake.  Rick didn't have any.

The Husband made this for me several weeks ago.  It was absolutely perfect for a chocolate lover like myself.  The cake was moist and the flavor hinted at Red Velvet Cake (I imagine due to the buttermilk).  The frosting was the bomb.  And I hardly ever say that.  It has chocolate AND coffee...my two favorite things to stuff down my face.


And you better believe I did.


Recap time.  Cue the sappy "looking back" music if needed.

Some of my favorites from Rick Bayless:

The Simplest Fried Beans.
Everyone in the house is just crazy for these beans.

Potatoes with Mexican Sausage (Papas y Chorizo).
The guys didn't care for this, but it's definitely in my top 3.  I could eat this for breakfast every day.


Lazy Salsa.
Could very well be the best salsa I've ever had.


Avocado Dressed Shrimp.
Such a perfect summer recipe.  Served chilled.  No cooking if you play your cards right.  And beautiful on the plate.  (Though it's kinda messy and may end up on your lap.)

Chicken In Mustard Sauce.
I didn't know Bayless cooked non-Mexican food, but I'm glad he does.


Quick-Fried Shrimp with Sweet Toasty Garlic (Camarones al Mojo de Ajo).
Mojo de Ajo is genius.


French Warm Goat Cheese Salad.
Crunchy exterior-creamy interior gets me every time.


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Rick’s Favorite Chocolate Birthday Cake
from Rick & Lanie's Excellent Kitchen Adventures by Rick Bayless

¼ c vegetable oil, plus a little extra for greasing pans
1 stick unsalted butter, melted
2 c dark brown sugar
3 large eggs
2 tsp vanilla extract
2 c flour plus extra for cake pans
a scant tsp baking soda
½ c cocoa powder
½ tsp salt
1 c buttermilk
1 c hot coffee

Preheat oven to 350.  Grease and flour 2 round 9” cake pans.

In a mixing bowl, combine the vegetable oil, melted butter, brown sugar, eggs, and vanilla.  Beat with mixer on med-high speed until homogeneous and fluffy.  Into a medium bowl, sift together flour, baking soda, cocoa powder, and salt.  With mixer on medium-low, scoop in 1/3 of the flour mixture. When mostly incorporated, add 1/3 of the buttermilk.  Continue with two more additions of flour mixture and buttermilk.  Beat on medium speed for about 1 minute more.  Remove bowl from mixer and pour hot coffee over batter.  Stir to combine.
Divide batter between the prepared pans.  Slide into the oven and bake until cakes have pulled away slightly from the sides of the pans and a toothpick inserted near the center comes out clean (about 25 minutes).  Remove from oven and allow to cool for 10 minutes.  Then turn cakes out onto a wire rack to cool completely.


For the frosting:
1 lb bittersweet or semisweet chocolate
1 ¼ c heavy cream
1/3 c corn syrup
¼ cup espresso, very strong coffee, or hot water

While cake is baking, place chocolate pieces in a food processor and chop with 1 sec pulses until no piece is larger than a pea (skip this step if using chocolate chips).  Place chocolate in a heat safe bowl.  In a small saucepan, combine the cream, corn syrup, and espresso, coffee, or hot water.  Heat over medium, stirring regularly until steaming.  Pour over the chocolate and stir until chocolate has melted.

Place in refrigerator and stir every 15 minutes until spreadable (about 1 ½ hours)

Use about ¼ of the frosting between the layers.  Then spread ½ of what is left on the sides and the rest on the top.

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15 comments:

  1. This cake looks fabulous! I'm so glad you stopped by my blog. I'm going to be here all night.

    I cannot BELIEVE you made tacos de lengua!

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  2. That is the sort if cake I visualized as my perfect slice. It looks moist, rich and wonderfully chocolately!

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  3. Now that is one good looking, moist, rich, decadent looking chocolate cake. Plus, it's all the more better because someone else made it for you!

    Love your RB faves. I didn't get to the avocado dressed shrimp, but I sure do wish I had. However that shrimp with toasty garlic was crazy good!

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  4. oooh...look at all those marvelous dishes!! But I kinda want some of that cake with my morning coffee :)

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  5. The choc cake looks delish! And it is so sweet of your hubby to bake it for you!
    Delicious top 5! I'm eyeing the shrimp! Looks really delicious with the toasty garlic!

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  6. The chocolate toping ... Give me the will to lick it !!

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  7. Oh my, way to go out with a bang! Love the chocolate cake - and the delicious round-up!

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  8. MM,
    What a great collection of food, I can't wait to try some of it and that cake looks heavenly. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  9. Oh my goodness! This looks fabulous! What great food! Please post this too!

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  10. I am your newest follower. I am in love with this cake recipe and with a few of the others I have come across! Amazing! I cant wait to try these meals on my family! Thank you for putting together a collection of meals that are just mouth watering!!

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  11. Oh my--this cake looks so rich and fudgy--I am drooling right now. You made some awesome recipes with Rick these past few months too. ;-)

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  12. I can't believe we're done cooking with Rick, but it's been a great ride. :) You've been featured! Thanks so much for sharing at Wednesday Whatsits! http://www.whitelightsonwednesday.com/2012/10/wednesday-whatsits-28.html

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  13. Thanks for linking this up with Show Your Stuff, I hope you come back and link up again on Friday.

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  14. Chocolate and coffee - oh my! This cake is right up my street. I've pinned /tweeted it and I'm going to share it on my FB page as well. I like your recipe round up too - there's lots of inspiration in this post!

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Thanks for stopping by! I appreciate your comments.