CHOCOLATE FREAKIN CAKE!

Do I feel guilty when I indulge in the most scrumptious bite of Chocolate Cake ever? Nope! Not when I make them into tiny little, harmless size, petite ‘cakettes’! “What harm could one, oh… say, two delicate little bites be”? My thoughts, exactly!

Just standing over the slight sized iron pot of milk, delicately melting the chocolate for my sweet, devilish indulgences, gives me goosebumps. Look how innocently the squares loose their arrogant hard exterior, as they dissolve ever so gently into the warm pot of cream. How could there be any harm in the decadence they infuse into the batter about to be made…

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But, let’s get to the point! Don’t you get annoyed when you look for the perfect recipe, only to find lots of blah, blah, blah stories you don’t really care about. JUST GIVE ME THE RECIPE! Okay, OK, the recipe!

Ingredients – Makes one large or 12 luscious cakettes!

  • Eggs – 2
  • Sugar – 1 1/2 cups
  • Cream/Milk Mix – 1 cup
  • Sunflower oil – 1/2 cup (or your favorite)
  • Hot Coffee – 1 cup
  • Flour – 1 3/4 cups
  • Cacao – 3/4 cup
  • Baking powder – 1 1/2 teaspoons
  • Baking soda – 1 1/2 teaspoons
  • Salt – 1 teaspoon
  • Ghost Chili – Pinch (optional, but quite devilish)
  • Cinnamon – 1 teaspoon

Preparation – Heat oven to 350. Prepare pan/tins with butter and a dust of flour

Whip eggs and sugar together about 5 minutes, until light in color. Slowly pour in the cream/milk mixture, and oil.

In a separate bowl, sift the dry ingredients, then gently whisk into the wet ingredients. Last, slowly pour in the hot coffee and mix well. Pour 3/4 full into prepared pan/tins. Bake until tester comes out clean. Cool completely.

Two choices of a topping, or both!

  • Chocolate drizzle
  • Whipped raspberry cream

For the chocolate:

  • Dark Chocolate – 4 ounces
  • Butter – 1 tablespoon
  • Cream – 1 tablespoon
  • Ghost Chili – pinch

Melt chocolate, add remaining ingredients and mix well. With a fork, dip into hot melted chocolate mixture and drizzle quickly across the cakes. Allow to harden.

Raspberry cream:

  • Whipping Cream – 3/4 cup
  • Confection sugar – 1 tablespoon, sifted
  • Chambord or other raspberry liqueur – 1 tablespoon

Whip the cream until it begins to thicken. Slowly add sugar and liqueur. Place a dollop on each serving of cake, or drizzle chocolate topping (above) and then add that luscious dollop of raspberry cream!

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