Chocolate Cake Day

January 27, 2010

January 27 is national chocolate cake day so…here it is!! I wanted to make something really fancy so this is what came from that idea. Two years ago I got a cookbook for Christmas. I’m always sort of…intimidated by the cookbook. It’s a compilation book of several chefs called Great Chefs Cook Vegan and it’s very fancy. I usually look through, realize I don’t have the right ingredients, and make something else. This time, I looked specifically for chocolate cake and said, “I will make this.” I happened to have most of the ingredients, so it wasn’t a big deal. This recipe looks like a lot of work but it was actually very easy, just time consuming. So, here is my fancy chocolate cake cupcake for Chocolate Cake Day!

For this recipe I used buttery spread in place of cocoa butter. I halfed the gluhwein-stewed berries recipe and it still made LOTS, so you might want to make one third or even one quarter. The chocolate cakes only made 5 cupcakes and I also didn’t use as much fruit for the garnish. Here it is!


Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein-Stewed Berries

CHOCOLATE TRUFFLE MOLTEN CENTER

8 ounces bittersweet chocolate

¼ cup cocoa butter (coconut oil/butter can be used)

2 tablespoons favourite liqueur (optional)

To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoate butter until smooth. Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process siz times. Place truffles on parchment paper, cover, and reserve in the freezer.

CHOCOLATE CAKE

1 cup flour

5 tablespoons sugar

3 tablespoons cocoa

¾ teaspoon baking soda

¼ teaspoon salt

¼ cup vegetable oil

¾ teaspoon vanilla

2 teaspoon vinegar

5 tablespoons coconut milk

¼ cup confectioners’ sugar for dusting

To make the Chocolate Cake: Preheat the oven to 425 degrees F. Lightly grease six foil cupcake tines and dust with cocoa.

Sift together the flour, sugar, cocoa, baking soda and salt. Whisk together the oil, vanilla, vinegar and coconut milk. Combine mixtures together until smooth.

Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tines. Bake for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto tray or plate. Keep warm while making Fluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.

GLUHWEIN-STEWED BERRIES

3 pounds fresh berries

2 cups Pinor Noir (or similar red wine)

½ cup sugar

1 orange peel

1 bay leaf

1 cinnamon stick

1 vanilla bean

2 tablespoons of arrowroot, dissolved in 4 tablespoons water

To make the Gluhwein-Stewed Berries: Rince berries and put aside. In a heavy saucepan over a medium head, combine the wine, sugar, orange peel, bay leaf, cinnamon stick and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and set aside to cool.

GARNISH

1 ½ cups fresh assortment of berries

How to plate: If chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing the cupcake, lightly dust the tops with confectioners’ sugar usuing a hand strainer; top the center with an arrangement of fresh berries.

Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein-Stewed Berries

CHOCOLATE TRUFFLE MOLTEN CENTER

8 ounces bittersweet chocolate

¼ cup cocoa butter (coconut oil/butter can be used)

2 tablespoons favourite liqueur (optional)

To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoate butter until smooth. Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process siz times. Place truffles on parchment paper, cover, and reserve in the freezer.

CHOCOLATE CAKE

1 cup flour

5 tablespoons sugar

3 tablespoons cocoa

¾ teaspoon baking soda

¼ teaspoon salt

¼ cup vegetable oil

¾ teaspoon vanilla

2 teaspoon vinegar

5 tablespoons coconut milk

¼ cup confectioners’ sugar for dusting

To make the Chocolate Cake: Preheat the oven to 425 degrees F. Lightly grease six foil cupcake tines and dust with cocoa.

Sift together the flour, sugar, cocoa, baking soda and salt. Whisk together the oil, vanilla, vinegar and coconut milk. Combine mixtures together until smooth.

Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tines. Bake for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto tray or plate. Keep warm while making Fluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.

GLUHWEIN-STEWED BERRIES

3 pounds fresh berries

2 cups Pinor Noir (or similar red wine)

½ cup sugar

1 orange peel

1 bay leaf

1 cinnamon stick

1 vanilla bean

2 tablespoons of arrowroot, dissolved in 4 tablespoons water

To make the Gluhwein-Stewed Berries: Rince berries and put aside. In a heavy saucepan over a medium head, combine the wine, sugar, orange peel, bay leaf, cinnamon stick and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and set aside to cool.

GARNISH

1 ½ cups fresh assortment of berries

How to plate: If chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing the cupcake, lightly dust the tops with confectioners’ sugar usuing a hand strainer; top the center with an arrangement of fresh berries.


Blueberry Crumbly

June 5, 2009

Blueberry Crumb Cake

Funny story about this cake…

As I was mixing the ingredients together and doing usual cake making things…I was thinking, “This will bake for 55 minutes. Usually when things bake for a long time I forget about them and they get taken out a little late…La la la.” then I thought, “Wow, this is a lot of blueberries…I hope it turns out. I really don’t want to ruin so many blueberries…” So, I finished putting the cake together and I put it in in the oven, scheduling the time it should come out. I did some other things for awhile and, big surprise, I forgot about my cake. An hour and a half later I strolled casually into the kitchen and looked at the hot oven. Suddenly I remembered my cake…my blueberry crumbly cake. 😦 I was upset that I forgot about it but it ended up being fine, though maybe a little dry compared to how it could have been. Everyone so far has liked it, so I guess it’s fine. I’ll definitely make it again, though maybe the right way. Here’s the recipe, so try it out:
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 3 cups flour
  • 1 cup Crisco, or other shortening/margarine/butter
  • 1/4 teaspoon ground cinnamon
  • 4 cups fresh or frozen blueberries
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 4 teaspoons cornstarch
  1. Preheat the oven to 375 degrees F and grease a 9×13 inch pan.
  2. In a medium bowl, stir together the sugars, flour and baking powder, and cinnamon. Cut in the shortening 1 tsp at a time with a pastry cutter or fork. Press half the dough into the pan.
  3. In another bowl, stir together the sugars and cornstarch. Mix in the blueberries and pour the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake for 55 minutes (or whatever… 😉 ). Cool completely before cutting into pieces.