We celebrated my husband's birthday yesterday. We had a low key family gathering at home.
I made a little birthday cake, nothing too complicated but delicious.
I used my favorite Chocolate Cake recipe and baked two 8'inch round cakes. I used some Callebaut milk chocolate that I have been hording for a while and made homemade chocolate cream pudding...heavenly!!
Since I was short in time and of course, tired from the night before where I spend pretty much the entire night holding the baby because she had breathing issues, going to the trouble and making buttercream wasn't in my priority list.
I just covered the cake with homemade whip cream.
This picture doesn't make justice on how easy and yummy this cream pudding is, using good quality chocolate makes a big difference. I can totally see this pudding in a mason jar with layers of cake.
Chocolate Cream Pudding
Recipe adapted from Joy the Baker Cookbook
2 tablespoons of cornstarch
2 tablespoons of unsweetened cocoa powder
2 tablespoons of instance coffee powder
3 tablespoons of granulated sugar
1/4 of a teaspoon of salt
1 cup of whole milk
1 cup of heavy whipping cream
4 onces of Callebaut Belgian milk chocolate
1 teaspoon pure vanilla extract
-In a medium saucepan, mix together the sugar, coffee, salt,cocoa powder and cornstarch
-Whisk in milk and cream and bring everything to a boil over medium heat. Keep whisking constantly , the cornstarch will thicken the mixture at the boiling point.
-When the mixture has boiled, remove from the heat, add the chocolate and vanilla.
-Keep whisking until all the chocolate is melted and the pudding look smooth.
Transfer the pudding to another bowl and cover with plastic wrap to avoid a skin to form.
Refrigerate until set for about 2 hours.
Have a great week everyone! and thank you for stopping by.