Grilled Chocolate Cake
Servings: 7 people
Ingredients
For caramel sauce:
- 2 cups brown sugar
- ½ cup corn syrup (optional)
- Touch of water
- 2 cups heavy cream
- ½ cup butter
For chocolate cake:
- 3 ½ cups flour
- 3 ½ cups sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 3 teaspoons baking soda
- 1 ½ cup kefir
- 1 ½ cup canola oil
- 4 eggs
- For grilling: powdered sugar
- For garnish: whipped cream
Instructions
To make the caramel sauce:
- Combine the brown sugar and the corn syrup with a touch of water in a heavy bottom skillet, and cook over low heat for about 12 minutes or until the sugar starts to reduce and thicken, and large bubbles form. If you prefer to not use the corn syrup, you can omit it and add just the water.
- While the sugar is cooking, combine the cream and the butter, and melt in a microwave or stove top.
- When the caramel is ready, pour in the cream-and-butter mixture and stir until combined. Set aside.
To make the cake:
- Combine the flour, sugar, coco powder, salt, and baking soda in a bowl.
- Combine the kefir, canola oil, and eggs in a separate bowl.
- Now add the wet ingredients to the dry ingredients, and stir until well blended.
- Pour into a buttered and floured cake pan, and bake in a preheated 375 degree oven for 30 minutes or until just done. (once cool, wrap and freeze, if you are doing that.)
- To grill, dust the cake with powdered sugar and grill on the barbecue.
- To serve the cake, top it with brown sugar caramel salt, salt, and whipped cream.
Notes
TIP: This recipes makes a lot of caramel sauce (4 - 5 cups), but if lasts for a few weeks in the fridge, so make a large batch and keep. You can pop it in the microwave for a few seconds before serving, as it gets super thick when it is cold.