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?
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
3 TBS mounded, cocoa
1 tsp baking soda
1 tsp vanilla
1 tsp vinegar (I use balsamic)
5 TBS canola oil
1 c water
- Put
dry ingredients into 8 x 8 baking pan and mix until well blended.
- Make 3
holes and add liquid, alternating each hole.
- Pour
water over all and mix well. Make
sure to get the corners and sides of the pan.
- 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!
- 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
- Warm
milk for 45 seconds in microwave in a glass measuring cup. Add coffee crystals and mix until well
blended. Cool.
- Whip
butter to slightly soften in mixing bowl. Add
cocoa, salt and vanilla and whip until well blended, scraping bowl as
needed.
- Add
sugar and mix on low to incorporate.
- Increase
mixer speed to medium and drizzle in milk mixture, 1 tsp at a time until
desired spreading consistency.
- Spread icing on cooled cake.
Enjoy! I will be seeing you on the beach in your bikini!!
© Michelle Stanifer 2013.
All rights reserved.
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