>Chocolate cake worth writing home about

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I’ve been in a cake mood lately. I’ve also been in a chocolate mood. So it’s only natural that I’d bake chocolate cake two baking days in a row, right? This new recipe, though, is better than the last. I’m not vegan, and I love eggs, so I rewrote yesterday’s chocolate cake recipe using eggs. Compared to the vegan dark chocolate cupcakes, this cake came out much more firm and moist – confirming my statement that eggs contribute to both the structure and moisture of a baked good. I jumped up and down screaming They’re perfect! They’re perfect! when I pulled the mini-cakes from the oven. I couldn’t be any more happy with the way this cake turned out. Seriously, awesome recipe.

Non-dairy chocolate cake

1 c. almond milk (or any milk alternative)
1 1/2 tsp apple cider vinegar
1/4 c. canola oil
2 eggs
1 1/2 tsp pure vanilla extract
1 c. sugar
1 TBS agave nectar
3/4 c. cocoa powder
1 c. cake flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Mixing + prep:
– Combine milk and vinegar, allow to sit for 5 minutes
– Add oil, eggs, sugar, vanilla and agave – whisk well
– Add cocoa powder, baking soda, baking powder and salt – whisk well
– Mix in flour 1/2 c. at a time
– Fill mini cake pan (or cupcake pan) 2/3 full

Bake at 350 for 17-23 minutes (depends on the size of the cake, cupcakes, etc. – use your nose, you’ll know when they’re done)

                              

Vegan buttercream frosting

1/4 c. non-hydrogenated shortening
1/4 c. + 1 TBS butter substitute
1 1/2 c. confectioner’s sugar
1 tsp pure vanilla extract
2 tsp almond milk

Mixing:
– Combine shortening and butter substitute
– Add sugar – whisk
– Add vanilla extract and milk
– Whisk, whisk, whisk ’til your bicep gives out

For many, many months I’ve referred to myself as a self-taught baker, which I’ve come to realize, isn’t entirely true. Growing up, I’d spend a majority of my after-school hours with my Great Oma, picking up sticks, playing Go Fish or assisting her in the kitchen (usually making my favorite: oatmeal raisin cookies). The best part about baking with her was that she didn’t just let me watch; she’d let me measure, mix, scoop and then some. I was too young to appreciate it at the time, but looking back, she was the only person patient enough to teach 6 year old me how to bake. She was a magnificent woman, and some days I pretend she’s here, baking right alongside me. She’d be so proud.

Don’t want to waste your leveled cake tops? Serve them with ice cream, or just eat them as you level (I pondered the latter for quite some time). Just make sure you save them for after lunch; I gave them to Thom and they seemed to have spoiled his appetite.

And in case you were wondering about the birthday-theme cake: it’s my older brother’s birthday next week, so I thought I’d spruce up the cake with Bengals colors for his big day. Sadly, he disapproved. Upon sending him a photo of the cake:

Adam: Not my bday!
Ashlae: But soon. Early birthday cake, doofus.
Adam: Don’t do early.

Typical Adam response. He almost cried one year at Christmas when the majority decided we were going to open a few gifts before dinner, straying from our usual post-dinner tradition. He used to eat around his plate; never alternating back and forth between corn and potatoes, always one at a time. He also threw a fit when my dad hung fancy stockings from the mantle, replacing the hand stitched one’s from my Great Oma. Ok, we all gave my dad shit for trying to replace those stockings, but still.. Adam is a total traditionalist. Happy early birthday, you old fool. Thom and I are enjoying your cake.