Chocolate Cake... The Breakfast of Skinny People!

When I was little, the morning after our birthdays, we were allowed to have birthday cake for breakfast.  Mmm… so decadent!  When I grew up, I added pie to the “ OK for Breakfast” list as usually it included fruit.  Sounds healthy, right?

I recently read an article that cited a study which said that women who ate sweets for breakfast lost more weight than women who ate a healthy breakfast.  They don’t know why that is, but I love, love, love this study!

In that spirit, I am sharing one of my favorites.  My uncle passed on this recipe that, not surprisingly, is very guy friendly, also.  It is easy and fast to whip up for unexpected guests or as a last minute dessert idea, or, well… for breakfast!  It is one of the best chocolate cakes I have ever tasted.  It is rich, dense, moist and chocolate-y good.  And I always have all the ingredients, so it can be made on a whim.

Here’s the thing: I have played with this recipe and thought, I am sure I don’t have to really make the holes and alternate the liquids.  I mean, what difference would that make?  And if I make it in a round cake pan and made two so I could stack them, that shouldn't matter, right?  Wrong.  Make this recipe exactly as directed or you won’t be as pleased with the results.  I am not sure why, but it is so. Some things, like why chocolate cake for breakfast works as a diet food, are just a mystery!

Wacky Cake

1 ½ c all purpose flour

½ tsp salt

3 TBS mounded, cocoa

1 tsp baking soda

1 tsp vanilla

1 tsp vinegar (I use balsamic)

5 TBS canola oil

1 c water

1. Put dry ingredients into 8 x 8 baking pan and mix until well blended.
2. Make 3 holes and add liquid, alternating each hole.
3. Pour water over all and mix well.  Make sure to get the corners and sides of the pan.
4. Bake at 350˚ in preheated oven 30-40 minutes.  Test for doneness by poking toothpick or wooden skewer in center of cake.  If it comes out clean, cake is done.  Do not over bake!
5. Cool on wire rack.  Do not remove from pan.  Ice as desired.  Serves 9-16 depending on cut sizes.

Mocha Icing

½ c unsalted butter

3 TBS mounded, cocoa

¼ tsp salt

½ tsp vanilla

3 c confectioner’s sugar

3 TBS milk, warmed

1 tsp rounded, instant coffee crystals

1. Warm milk for 45 seconds in microwave in a glass measuring cup.  Add coffee crystals and mix until well blended.  Cool.
2. Whip butter to slightly soften in mixing bowl.  Add cocoa, salt and vanilla and whip until well blended, scraping bowl as needed. 
3. Add sugar and mix on low to incorporate.
4. Increase mixer speed to medium and drizzle in milk mixture, 1 tsp at a time until desired spreading consistency. 
5. Spread icing on cooled cake. 

 Enjoy!  I will be seeing you on the beach in your bikini!!  

© Michelle Stanifer 2013.  All rights reserved.

A Sweet Treat for You & Your Sweetheart

Valentines day is a wonderfully romantic date night that I love to celebrate.  What I don't love is dining out in crowded restaurants and paying exorbitant prices for sometimes mediocre food.  One year, I decided that it would be my gift to my husband to cook and serve him a 12-course meal.  I set a pretty table with candles, chilled several types of wines for the various courses, bought expensive cigars, a nice port, and then cooked my brains out.

If you have never done this, I will advise you to plan ahead and begin eating early.  If you start with the appetizer around 6:00 PM, you may get to the final course by 11:00 PM.  We have done this several times.  It is something that is a lot of fun to do with a group of friends.  Well, a group of friends who can have a few glasses of wine and still be fun, that is.  Do not try with moody drinkers.  Take your time between courses and make your portions small or you won't make it to the end!  

The one thing I have made more than once and is now the one dessert that I think of every Valentine's Day is a Mocha Truffle Cup.  The little cups are made of chocolate, the filling is mocha mousse and it is topped with a chocolate covered coffee bean.  It was a simple but sophisticated little dessert that I found in an old cookbook.  I now see that another site has posted it word for word, but doubled, and is claiming it as their own.  They have requested that it be attributed to them if copied.  Since it was mine first and someone else's before that, I do not feel the need.  I will share it with you and I hope you and your sweetheart will enjoy it as much as we do.

After Dinner Mocha Truffle Cups

18 Chocolate cups

                1 cup chocolate chips

                ½ Tbs shortening

Melt over low heat or in double boiler, stirring constantly to prevent scorching.  Remove from heat as soon as chocolate melts.  Spoon about ½ TBS melted chocolate into each of 18 small foil candy cups.  Brush chocolate up the side of each cup with a clean paintbrush, coating foil completely.  Carefully wipe off any chocolate that may have run over top of foil cup using tip of finger.  Place cups on a baking sheet; let stand in cool place until firm.  Do not refrigerate.

½ c whipping cream

1 egg

½ c semisweet chocolate chips

1 TBS prepared espresso, cooled

½ TBS coffee flavored liqueur

½ tsp unflavored gelatin

Sweetened whipped cream

Chocolate covered espresso beans for garnish (I get mine at Cafe Ah Roma in Berea)

* Prepare chocolate cups and set aside. 

* Place large bowl and beaters in freezer until cold.  Pour whipping cream into chilled bowl and beat with mixer at high until soft peaks form.  Refrigerate.

* Beat egg in separate bowl at high about 5 minutes or until thick and lemon colored. 

* Melt chocolate chips in double boiler .  Add a small amount to egg and stir to blend.  Add egg mixture to remaining chocolate and cook over medium heat 1 minute stirring constantly.  Remove from heat.

* Place espresso and liqueur in small saucepan and sprinkle with gelatin.  Let stand 1 minute to soften.  Heat over low heat until gelatin is completely dissolved, stirring constantly.  To test for undissolved gelatin, run a finger over the spoon.  If it feels smooth, the gelatin is completely dissolved. 

* Gradually add gelatin mixture, a few drops at a time to chocolate mixture, whisking until smooth. 

* Gently fold ½ of chocolate mixture into chilled whipped cream with rubber spatula by gently cutting down to bottom of bowl, scraping up side of bowl, then folding over top of mixture.  Repeat until chocolate is incorporated.  Add to remaining chocolate, gently folding until combined and no steaks of chocolate remain. 

* Spoon chocolate mixture into reserved chocolate cups with small spoon, filling to top; refrigerate at least 3 hours or until firm. 

* Garnish with whipped cream and beans.