• Ashley Margaret Beardsley

TWD: Touch-of-Crunch Chocolate Cake


Today I'm posting a dessert that I made and put right in the freezer. Let me explain:


This Thanksgiving was a lot of firsts--the first time in seven years I wasn't feasting with Sarah, Wes, and their family; the first time making a Cornish game hen; and our first married Thanksgiving. Sam and I used this holiday of firsts to establish some House Beardsley traditions (I'll post our Thanksgiving feast some time after I wrap up the semester).


The tradition I'm most excited to continue is Black Friday baking. I always put up Christmas decorations on Black Friday but this year, I added some baking to the mix. I made pumpkin cinnamon rolls and enjoyed flipping through BCM to read the December recipes and drool over desserts-to-come. I had time to bake and knew that going into the last week of classes after a much needed break would leave me with no time in the kitchen, so I made the touch-of-crunch chocolate cake but did not eat it.


I decided to try out Dorie's storing note for the touch-of-crunch cake: If you'd like to freeze it, wrap it airtight; it will keep for up to 2 months (defrost still wrapped). I planned on removing it from the pie dish to freeze, but couldn't get it out . I wrapped it as tightly as possible and popped it in the freezer. I'll serve this at our holiday party this month and am going to follow Dorie's serving suggestion and make some poached cherries.


While I didn't get to eat this just yet, tasting the batter with its pop of black sesame seeds leads me to believe this will be quite delectable.


To see what other TWD bakers made this week, visit Tuesdays with Dorie.

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