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This recipe was posted by
Sweet_Madnolia (Becky) in the
Smoked-Meat forum. Becky is well
known for her outdoor cast iron
and Dutch oven cooks. I asked
her to cook this recipe as I did
not have the equipment at the
time. Becky was already planning
on a version of this and
executed the cook with
perfection the following
weekend. After seeing her
post I immediately purchased a
Lodge 10" cast iron Dutch oven.
Big thanks to Becky for all the
information and help. You can
see
Becky's Dutch Oven post here.
This is my attempt at a fun outdoor desert
cook for the chocolate lovers
out there. This is Ditch Oven
cook and required a 8" to 10"
Dutch Oven and 21 charcoal
briquettes. If you are looking
for chocolate bliss... Look no
further!
This is a multi phase dessert.
Since this is an outdoor cook
the video demonstrates combining
the ingredients into two Ziploc
bags to easily transport the
ingredients pre-mixed to your
camp or picnic location.
Label two quart size Ziploc bags
with a "1" and a "2". In the bag
labeled #1 or 1 we will combine
the following ingredients.
1 Cup All Purpose Flour
3/4 Cup Sugar
3 Tbsp
Unsweetened Baking Cocoa
2
Tsp Baking Powder
1/2 Tsp
Salt
In the bag labeled #2 or 2 we
will combine the following
ingredients.
3/4 Cup Sugar
1/2 Cup
Brown Sugar
4 Tbsp
Unsweetened Baking Cocoa
If your heading to a camp or
outdoor picnic you will also
need to place the following
ingredients in plastic
containers and place in a
cooler.
1 1/4 Cups Hot Water
1/2 Cup
Milk
1/3 Cup Butter
(Melt prior to using)
1 1/2 Tsp Vanilla
Extract
When your ready to cook, place
21 charcoal briquettes into a
charcoal chimney and light them.
While you are waiting for the
charcoal to ash over you can
grease a 8" or 10" Dutch oven.
In this cook I'm using a Lodge
10" 4 quart Dutch Oven.
Pour the contents of Bag #1 into
the greased Dutch oven. Melt 1/3
cup butter. This can be done
over the charcoal chimney or a
camp fire. Pour in the 1/3 cup
melted butter. Pour in 1/2 cup
milk and 2 tsp vanilla extract.
Mix these ingredients thoroughly
and spread it out evenly across
the bottom of the Dutch oven.
Nest pour the contents of Bag #2
over the top of the cake mix.
Distribute it evenly. Do not
stir or mix it in. Pour 1 1/4
cups hot water over the contents
of the Dutch oven. Again, do not
stir or mix this. Place the lid
on your Dutch oven.
In a designated cook area place
7 hot charcoal briquettes in a
circle with one of them in the
middle. Set your Dutch oven over
the top of them. Place 14 hot
charcoal briquettes around the
top of the Dutch oven and evenly
distribute them.
Cook for 35-40 minutes. Check
the cake after 35 minutes. Poke
a toothpick into the cake and
pull it out. There should be no
cake mix stuck to the tooth
pick.
The cake is now done. Remove the
lid using a Dutch oven lid
removal tool and then remove the
Dutch oven from the heat. Let
the cake rest 15 minutes then
serve.
As you serve each piece there
will be chocolate goodness in
the pan underneath. Spoon this
on the top of each serving. You
will experience rich chocolate
bliss!
I hope you enjoy this!
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