Chocolate Cake Day, How We Love Thee
January 25, 2013
Reason #8 why we love throwing caution to the wind: January 27th is Chocolate Cake Day! Bittersweet, semisweet, milk, dark, white: chocolate is one of those rare treasures that is just perfect in every form and enhances that which it proceeds, much like a swig of milk after cookies. It pacifies, satisfies, and gratifies even the most irritated souls, and for there to be a holiday dedicated entirely to chocolate and cake… well, let’s just say we gobbled up that opportunity like it was our last. Onward to awesome chocolate cake recipes!
Even the novice baker can handle cake mix from a box, but Too Much Chocolate Cake gives the impression that a chocolate-splattered apron is the result of genius and not blunder. (We won’t even debate the possibility of having “too much chocolate”.) Devil’s food cake mix combines with sour cream and a packet of chocolate pudding mix for an uber-moist, chocolate-saturated, heaven-filled, lip-smacking, smile-inducing, wish-fulfilling—alas! We must move on.
Not enough sweet stuff for you? How about German Chocolate Cake?
All that spongy chocolate goodness smothered with a coconut-vanilla mixture, the contrasting texture of the cake and the filling creating a palatable explosion almost uncontrollable and incomprehensible. So much to say, yet so many other cake recipes to discuss.
If texture is your thing, a Molten Lava Cake will both stimulate and entice taste buds. This surprisingly easy recipe comes courtesy of cooking giant Paula Deen and uses bittersweet and semisweet chocolate chips with orange liqueur, vanilla extract, and a wee bit of flour for chocolate velvet cascading from a chocolate cocoon. We almost can’t handle this, but we must move on anyways.
How about chocolate, hazelnut, and crepes? A Martha-Stewart-spin on the chocolate cake called the Darkest Chocolate Crepe Cake almost makes our heads explode from so much goodness. The crepe batter here actually uses a cup of semisweet chocolate, where the crepes are placed in between layers of hazelnut cream with heavy cream and sugar and can be wholly drenched in a chocolate glaze and refrigerated for a thick, crispy-while-spongy, rich, alluring, smooth– Gah! Are we actually reaching the point of “too-much-chocolate”?? Can’t focus… must move on.
We have officially become overwhelmed with all this chocolate discussion, so let’s break it up with little extras to your chocolate cake, like this Table Saw Cake Saw. Nothing says you’re serious about cake quite like a plastic cake cutter shaped like a lumberjack’s tool.
And how could we forget the sensation that is Cake Pops. Though the preparation might be likened to chewing cake and frosting and molding it onto a stick, cake pops are surprisingly tasty, super-sweet, and might we say, pretty nifty.
I think we have maximized our choco-capacity for today. Accordingly, that would make this a highly successful Chocolate Cake Day!