I found this gluten-free chocolate cherry cake recipe and used it to make a raspberry chocolate cake in a dutch oven by campfire. Below are the basic steps re-written the way I did them. This was a good one to prep and fire up before dinner, and let sit and finish cooking while you eat the main meal.
1 pint fresh raspberries (or other berry fruit of your choice), washed
1 box chocolate cake mix
chocolate chips (I used about 1/2 c dark chocolate chips)
cooking oil (any high-heat cooking oil like canola oil)
coconut oil (for greasing)
1/2 cup leftover hawaiian pancake mix (or flour, or bisquick, or whatever is gluten-free), to flour dutch oven
*For a sample of scratch proportions and more ingredients, you could use this set from Cake in a Mug on AllRecipes, which I’ve been using for special occasion road trip celebrations for years. NOTE: scale the portions UP from mug volume to the volume of your dutch oven. Thanks to Kris for asking if there were mug-sized dutch ovens.
- Buy pre-made cake mix (ha!), or make some from scratch*
- Measure out dry and wet ingredients and pack into car for camping.
to start the cake:
- Evenly apply the coconut oil all over the inside of the dutch oven.
- Powder the inside with the pancake mix/bisquick.
- Mix dry ingredients for cake, EXCEPT chocolate chunks.
- Mix wet ingredients EXCEPT berries for cake, combine with dry mix.
- Pour the batter into the dutch oven, add in chocolate chips and berries, being careful to try and avoid having them touch the side of the pan. Any bits that get on the side may cause the cake to stick in those parts.
to fire up the cake:
- Shift plenty of coals to the side of your main campfire.
- Set the dutch oven on top of the coals.
- Cover the top of the pan with more hot coals, cook for about 22ish minutes.
- Remove oven from coals carefully, then leave covered while you eat dinner.**
- When you’re checking for done-ness (you could poke with a metal skewer and see if it comes out clean), be careful removing the lid to avoid getting ash in your cake, then let it cool for a bit before serving.
**As Scarlett says from the recipe link above, “It’s ready to eat when it has cooled enough that the cake has pulled away from the pan a little.”
Scarlett gave another good tip: If you plan to take your dutch oven camping so you can bake with it, get one with a flat lid. This way your coals will stay on the lid when baking.
This Week’s Trial Recipe Rating:
Novelty Rating: 5 of 5
It’s turned out different every time I’ve tried it, how novel!
Likelihood of Repeat: 60%
Lesson Learned: This is still a lot of cake for two people, gotta invite more friends on the next trip!