This Chocolate Earthquake Cake is my hometown favorite for this week’s Sunday Supper. For those of you who know I grew up in Iowa, this may puzzle you. I couldn’t come up with a dessert featuring corn, soybeans or beef, so I took a little liberty…
Let’s Travel Back to High School
My dad was a physics professor at Iowa State University, often referred to as Moo U. An idyllic little university town, we lived just blocks away from the campus. But my father had wanderlust. He grew up on the near north side of Chicago and loved nothing better than our summer vacations hiking in Aspen or camping in the National Parks out west. When I was a junior in high school, he thought we should pack up our worldly possessions and spend a sabbatical year at the University of British Columbia in Vancouver. Oh, the drama this caused with his 4 daughters—a lot of estrogen in play. But it was like a dream vacation–sailing on English Bay in the summer, skiing on Grouse Mountain in the winter. And learning how to say about properly and punctuate sentences with “eh.” And here comes my logic. Being on the west coast of the continent, Vancouver does experience tremors—and so my Chocolate Earthquake Cake now fit the hometown theme. Granted, I never felt an earthquake in Vancouver, though I have in Iowa…but work with me here!!!
A Chocolate Earthquake Cake?
My mom baked up the first earthquake cake I ever sampled. Eggs were separated and the whites were beaten till light and fluffy. When the whites were folded into the chocolate batter and baked, they provided the lift to the otherwise non-leavened cake. But as it cooled, it was destined to crack and fall, thus becoming evidence of the fallout from a natural disaster! I figured this recipe from Ina Garten would work well. She talks about the sunken area in the middle of the cake to be filled with chocolate ganache. In actuality, mine barely sank, but the ganache, and then whipped cream and raspberry topping really played well off the dense, rich cake whether needed to disguise any malformations or not! I took this cake to a holiday luncheon and my hostess, who is gluten free, loved that this earthquake cake recipe only had a tablespoon of flour. Using a gluten-free substitute, like Cup4Cup, would turn this into a wonderful gluten free dessert.
More Hometown Favorites from the Sunday Supper Crew
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
- 19 ounces semisweet chocolate, coarsely chopped, divided
- 10 tablespoons butter cut into pieces, at room temperature
- 1 tablespoon flour
- 1½ tablespoons sugar
- ⅛ teaspoon salt
- 5 eggs at room temperature, separated
- ¼ cup heavy cream
- ½ cup heavy cream, sweetened and whipped and fresh berries for serving, optional
- Preheat the oven to 425° F.
- Grease an 8-inch spring-form pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted.
- Off the heat, immediately stir in the butter, flour, sugar, and salt with a rubber spatula.
- Whisk in the egg yolks until smooth.
- Put egg whites in mixer and beat until they form soft peaks.
- Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined.
- Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Make sure oven is accurate-next time I will bake it 13 minutes!)
- Turn the oven off and leave the cake in the oven, cracking the door open a bit.
- Let cake cool in the oven for 1 hour.
- The cake will sink in the middle.
- Remove sides of pan and place cake on your cake stand.
- Put 3 ounces of chocolate and the ¼ cup heavy cream in a microwave safe bowl and heat gently until it is melted and smooth.
- Pour this into the center of the cake.
- Allow to cool. To serve, topped with whipped cream and berries if desired.
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