Jeanne Beker's favourite dessert : Sex in a bowl

This is the recipe for our standout dessert served every Sunday, made by me and enjoyed by many that come from near and far for Sunday breakfast. They refer to it as “the best sex that they ever had on a Sunday!”

I like to bake my chocolate cake from scratch. Living in the country, we grow lots of zucchini, so I make a Chocolate-zucchini cake and freeze it in the baking pans as soon as it has cooled. The zucchini content in the cake has a very moist consistency when it is broken up into chunks and placed in a bowl.

Chocolate-zucchini cake recipe

Mix in a bowl:
3 cups of flour
2 cups of sugar
2 tablespoons of cocoa
2 teaspoons of baking soda
1 teaspoon of salt

Mix in another bowl:
4 eggs
1 cup of vegetable oil
1/2 cup of sour milk or buttermilk
2 teaspoons of essence of vanilla
2 cups of finely grated zucchini

Pre-heat oven to 350F. Stir flour, sugar, cocoa, baking soda and salt in a large bowl. Whisk eggs, oil, buttermilk, vanilla and zucchini in a separate bowl. Stir flour mixture into egg mixture until combined. Divide batter between two 9-inch round pans. Bake in centre of oven for 25-30 minutes. Coll cake in pans, then freeze.

Whipped Cream recipe
1 litre of whipping cream (35%)
3 tablespoons of sugar

Beat cream in a large bowl with hand mixer until soft speaks form. Add sugar. Continue beating until cream is stiff.

Chocolate Pudding recipe
3 113g pkg Chocolate instant pudding
6 cups milk

I use pre-made boxed chocolate instant pudding in which you add 6 cups of milk and beat slowly for 2 minutes. (Prepare chocolate pudding as per package instructions) Instead of using mixer, I prefer a blender as is it finishers it without lumps. Refrigerate in bowl until ready to assemble.

Once your cake is frozen remove layers from pan and break up into chunks and layer bottom of bowl. Next, layer 1 inch of chocolate pudding on top of the chocolate cake and force the pudding between the chunks of cake. Layer 1 inch of stiff whipped cream on top on the chocolate pudding and take one Skor bar, crumbled, and sprinkle it over the whipped cream. Repeat this process up to four times depending on the size of your bowl . Finish the topping with whipped cream and 2 crumbled Skor bars sprinkled over the top. Refrigerate until time to serve.


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