Cake is another word for celebration. Let them eat cake? You bet, since most special events like anniversaries, birthdays, and weddings mark the occasion with cake. And the most popular flavor? Chocolate.Continue reading “Beyond National Chocolate Cake Day”
First off, if the recipe seems familiar, you are right. It’s the same recipe I shared for National Cake Day back in November. What can I say – my family loves chocolate cake.Continue reading “A Christmas Cake Made Easy”
Welcome to the 26th day of November. This year it is also known by a variety of other names, most notably Black Friday. In America, Black Friday is the official kick-off to the holiday shopping insanity. Die hard shoppers and bargain hunters will sacrifice Thanksgiving with family to wait in line for that mad dash to score those deals. It’s some sort of right of passage for some.Continue reading “Triple Chocolate Delight – Oh My!”
Ahoy there an’ come aboard. Today we celebrate two amazin’ National Days – one o’ which be nearrr an’ dearrr to a gentleman o’ fortune’s ‘eart – rum! Aye indeed, today be National Rum Day. Ask any gentleman o’ fortune, an’ ‘e’ll tell ye rum be jolly to drink. ‘Owever, a rum laced cake be our way to celebrate the day. But let’s not get ahead o’ ourselves.Continue reading “Ahoy an’ Welcome Aboard Mates”
When it comes to celebrating special occasions such as anniversaries, birthdays or weddings, we do so with cake. When asked to name a favorite cake flavor, more often than not people say Chocolate Cake. Hubby’s favorite is marble, so that’s sort of chocolate. I like a French Vanilla Cake best.Continue reading “Beyond Chocolate Chocolate Cake”
As with so many National Days, National Peppermint Latte appears on some calendars on December 3, and is missing on others completely. Last year, I chose to celebrate Peppermint Latte with a delicious recipe that utilizes Candy Canes. It’s December, what else would you expect?Continue reading “French Silk Layer Cake and a Peppermint Latte”
Today is the 1st of June. June is such a magical month, it should begin with something special. And as it turns out, June 1st is National Hazelnut Cake Day. How sweet is that?Continue reading “Mocha Hazelnut Layer Cake”
Today is National Chocolate Cake Day. Let me tell you, there are as many Chocolate Cake Recipes out there as there are stars in the sky. Who doesn’t love Chocolate Cake, right? This ain’t your typical cake, it’s a Poke Cake. This ain’t your typical Poke Cake either.
As National Days go, April 26th is a humdinger. National Audubon Day, Dissertation Day, Kids and Pets Day, Pretzel Day, Help a Horse Day, South Dakota Day, Arbor Day, Hairball Awareness Day (I’m not sure if that is for our cats or us) and finally National Richter Scale Day. The minute I realized it was National Richter Scale Day I knew I had the perfect recipe. After all, what does the Richter Scale measure but Earthquakes. Unless an earthquake strikes in the middle of nowhere and you happen to be there to experience the rocking and rolling, earthquakes are not a good thing. However; Earthquake Cakes are awesome! Traditionally speaking, Earthquake Cakes are made with coconut flakes. While I don’t mind a little coconut in my cake, my guys would say no way. They’d rather be in an earthquake than eat cake with coconut. Some non-coconut bakers have used chocolate chips. I decided to go one better, and add peanut butter chips, too.
If you check the date, in addition to being “something on a stick day”, today is Weed Appreciation Day and Black Forest Cake Day. Now I know what you are thinking – it’s a good thing today involves cake cause we gotta do something to satisfy the munchies on weed appreciation day. Right? Uh, wrong. Today is a day for appreciating a different kind of weed, as in the stuff we are always trying to keep out of our gardens.
When Kiddo was younger, he was fascinated by all things “volcanic”, and a molten cake was right up his alley of favorite desserts. Kiddo is a walking encyclopedia when it comes to volcanoes. We even took a trip to Hawaii a while back just so that Kiddo could explore a lava tube and take a helicopter ride over an active volcano. Wow – it was something! Especially when the lava met the sea. When Kiddo was a really little Kiddo, he got a book all about Hawaiian volcanoes and learned that during one of the eruptions, an entire town was swallowed by the slow-moving flow. He was so upset by the prospect of children loosing everything that he wanted to donate all his toys to the children of Hawaii. Gotta love that kid, he has so much heart!
Just as a side note, according to the original recipe this cake can be prepared in advance, held in the refrigerator and brought to room temperature before baking. I tried that once, just to see if it would make a difference. The finished result is a denser, heavier cake. Since there isn’t a great deal of work in the preparation, I see no point in “holding” the batter and would not recommend doing so.
When I do have fruit for the garnish, I like to bake the cakes on a Friday or Saturday evening, then utilize the leftover fruit with breakfast the next morning. I love fresh berries as a garnish, especially raspberries that are so luscious with chocolate.
Baker’s Molten Chocolate Cake
4 Squares Baker’s Semi-Sweet Chocolate
½ Cup Butter
1 Cup Powdered Sugar, Sifted
2 Whole Eggs
2 Egg Yolks
6 Tablespoons Flour
Optional Garnish: Mint leaves and Fresh Fruit – raspberries, blackberries and/or blueberries
Preheat oven to 425 degrees. Butter 4 small custard cups or ramekin; place on a baking sheet and set aside.
Microwave chocolate squares and butter in a large microwaveable bowl on high for approximate 1 minute or until butter is melted. Whisk until chocolate is completely melted.
Sift powdered sugar into chocolate mixture. Add whole eggs and whisk until blended. Add egg yolks and mix well. Stir flour into batter. Spoon batter into prepared cups or ramekins.
Bake 13-14 minutes or until sides of cake are firm but centers are still soft.
Let stand 1 to 2 minutes.
Carefully run thin knife around cake to loosen; invert onto dessert plates.
Dust with additional powdered sugar. Garnish each dish with a sprig of fresh mint leaves and fresh fruit such as raspberries, blackberries and/or blueberries.
Serve with a dessert spoon and enjoy!