Dark Chocolate Layer Cake With Grilled Peaches

South Carolina organic peaches. The grill. Dark chocolate. Whipped cream. Fourth of July. Why not?

Dark Chocolate Layer Cake with Grilled Peaches: (From January's "Dessert Dilemma" post)

*1 cup raw cane sugar
*3/4 cups unsweetened cocoa powder
*3/4 tsp salt
*1/3 cup olive oil or melted butter
*1 1/2 tsp. baking soda
*1 1/2 cups hot water
*1 3/4 cups all purpose flour
*2 eggs
*1 1/2 tsp vanilla

Preheat oven to 350. Butter and flour two layer pans.

Place sugar, cocoa, and salt in a large bowl. Pour in oil (do not mix). Place baking soda in a separate bowl; stir in the hot water and add to cocoa mixture. Mix with an electric mixer until cool, about 1 minute. Beat in flour, then eggs and vanilla. Pour equal amounts batter into each prepared pan. Bake about 15-18 minutes, or until a tester comes out clean. Cool completely before removing from pans.

Grilled Peaches:

*2-3 local peaches, sliced

Place a grill pan over medium/low heat or prepare outdoor grill with low burning coals. Coat grill rack or pan with butter. Grill peach slices for about one minute per side. Transfer to a plate and refrigerate while preparing whipped cream.

Whipped Cream Frosting:
*1 cup organic heavy cream
*1 tsp vanilla
*2 Tbsp powdered sugar

Whip cream in a large bowl using an electric mixer, until cream begins to thicken. Add vanilla and sugar. Continue beating until thick and fluffy, being careful not to over whip (or you will end up with butter). Spoon half of whipped cream onto 1st layer of cake. Smooth over surface. Add second layer on top and repeat.

Arrange grilled peach slices over top of cake. Sprinkle with blueberries if you like. Slice and serve.

Happy 4th!