Another Chocolate Cake Recipe - Always for the Win

Another chocolate cake recipe in less than one month? It seems so...Blame the cold weather of the last week and the early mornings, when I am looking for a companion for my strong Turkish coffee. As I also started to clean up the kitchen of the things that are usually forbidden during the Pesach holidays - coming up in less than one month in a chametz-clean kitchen near you, I decided to finally use some of the things that were in my pantry for a longer time. Add a pinch of creativity and this delicious chocolate cake was born, that even my big one, usually very critical towards everything I do - teenage years may last longer than expected - noticed that it is really something special.

Ingredients

2/3 cup grated almonds

1/2 cup grated coconut

1 1/3 cup white flour

7 gr. baking powder

1/2 cup brown sugar

3/4 cup brown cocoa dissolved in warm water

2 tablespoons honey

50 pistachio grated, for the decoration

Directions

Heat the oven at 250C, at least 10 minutes before starting the baking. Smear vegetable margarine on the oan before adding the ingredients.

In a bowl, add the ingredients, one by one, and mix well after each of it and bring it to bake in the oven.

Ten minutes into the oven, add the pistachio. Another idea would be to add the pistachio directly to the ingredients, which make it into a nice crunchy interior. 

Preparation time: 10 minutes

Baking time: 45 minutes

To be served with a warm cuppa or a hot chocolate or coffee. Even after three days, the interior was moist, because I kept the cake outside, at the room temperature, instead of storing it in the fridge. It serves around 25 moderate sizes of delicious pieces of cake. 

Bon Appétit!

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Easy Non Dairy Chocolate Cake

I don't remember when was the last time when I tried to make a perfect chocolate cake, but I know for sure that I wasn't so happy with the results. Somehow, I missed the right measurements for creating the perfect match of flavors between the sourness of the cocoa and the sweet balance. 

The last Friday, out of ideas for a dessert, I decided to take again the challenge hoping that, as in the case of writing, the more you try the better chance you have for a successful outcome. This creative recipe I created wasn't necessarily the perfect, but somehow, was much better than the previous ones and although a pinch of improvement is needed, I will rather use it as a base for further developments. 

It has the advantage of being moderately sweet, not so heavy and easy to match with either a lemonade or a hot tea. 

Ingredients
100 gr. vegetarian margarine for the pan
2 cups flour
15 gr. baking powder
1 pinch of sea salt
1 tablespoon vanilla sugar
2/3 cup white sugar
1/2 cup sunflower oil
3 tablespoon cocoa
1 tablespoon cinnamon powder
2 tablespoons dessicated coconut, for the garnish

Directions

Heat the oven at 150C, at least 10 minutes before starting the baking.

Add the flour, the backing powder, the salt, the vanilla sugar, white sugar and mix well. Add the oil and keep mixing. In a separate cup, add the cocoa and 2/3 cup of warm water and mix until the cocoa is dissolved. Add it to the main ingredients and keep mixing for another couple of minutes.

Pour the content in the pan and bake it at 100C. I realized that keeping a low temperature for baking helps at a great extent to a homogenous melt of the ingredients and also prevents upper burning. 

After is ready, let it to rest for another couple of minutes and garnish with the dessicated coconut.

Preparation time: 15 minutes
Baking time: 25 minutes

The cake is served! It is perfect if you are trying to accomodate a dessert for a big group of guests, or just if you want to have something sweet to munch for at least the whole weekend.

Bon Appétit!

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