Pampering Menopause with Ultimate Chocolate Indulgence: A Recipe

Sometimes a good dose of chocolate can be the most potent sedative on earth, when menopause—that Titan of fiends—unexpectedly threatens to take charge of your perfect day. Well, that and sitting next to your special honey, with his arms wrapped around you, and a romantic comedy playing. Yeap! Nothing beats sitting on the couch, in front of the TV, holding half a cake’s serving of deep, rich chocolate cake, layered with jam and topped with silky peanut butter frosting, to chase away Mr. Hyde, and transform you back into a voluptuous Salma Hayek!

Come; take a comfortable seat at our cozy table. Dinner is served!

 

Ultimate Chocolate Mayonnaise & Stout Cake with “PBJ”

Preheat oven to 350 degrees, and generously butter and lightly four two 9-inch round cake pans; set aside.

1 cup unsweetened cocoa powder (Hershey’s Special Dark Cocoa preferred)

2 cups all-purpose flour, un-sifted

1½ teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1.   Mix first 5 ingredients in a bowl and set aside.

1 cup stout beer (Guinness is preferred)

1/2 cup (1-stick) salted butter, softened at room temperature

2.   In a suitable size heavy saucepan, over medium-heat, bring the beer and butter to a simmer to melt the butter (do not boil); set aside to cool slightly.

1 and 1/3 cups white sugar

2/3 cups golden-brown sugar

4 extra-large eggs, 1-hour at room temperature

1 tablespoon vanilla extract

1 cup mayonnaise (Best Foods preferred)

Dry ingredients flour mixture (step 1.) and beer/butter mixture (step 2.)

3.   In a large bowl with a mixer at high speed beat the first 4 ingredients for about 3 minutes, making sure it is light and fluffy

4.   On slow speed beat the mayonnaise until just blended

5.   Add dry ingredients mixture in 4 additions alternately with the beer/butter mixture, beginning and ending with dry ingredients

6.   Evenly divide the batter among the prepared pans

7.   Keeping a close eye on the cakes, bake about 30 minutes

8.   When cakes are done, cool 10 minutes before inverting; and cool complete before frosting

1/2 cup jam, flavor and total amount is of personal choice

9.   Spread jam between layers of cake, and secure with wooden skewers

 

Creamy Peanut Butter Frosting

1 cup creamy peanut butter

5 tablespoons salted butter, at room temperature

1 cup confectioners' sugar, more if needed

1/3 cup heavy whipping cream, more as needed

1 tablespoon “White Mocha” hot beverage

1 tablespoon vanilla extract

Place all ingredients in a bowl of an electric mixer that is fitted with a paddle attachment. Mix on a medium-low speed until the mixture is creamy and silky looking (scraping down the bowl with a rubber spatula).

Frost the top of cake only.

Enjoy with a chilled glass of very cold dark stout, such as Guinness!

Cook with heart; eat with gusto. Buen Provecho!

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