Monday, March 20, 2017

Why not eat chocolate cake for breakfast?

A SWEET INTERLUDE --- TIME FOR CHOCOLATE


Over the months of March, April and May I am hosting exciting authors in several genres. When putting forward the questions, I slipped in questions on the nature and nature of how authors come to be. I've had some interesting answers and you can check them out on each author interview.

However, for a wee bit in the middle here, I'm putting up CHOCOLATE CAKE. Having just seen that eating chocolate cake before 9:00 am sharpens your brain and helps your day go better, it seemed the appropriate time.

This is a medium sized recipe. I suspect you could double, but I find it's just enough to give us a taste of chocolate without allowing us to over indulge. It takes only about 15 to 25 minutes, start to finish, so you can always whip up another batch.

I make mine in bite sized muffins (about the size of a Canadian Twoonie - but fatter) or in small cake pans. Really small - see the pictures.  And BTW although I make mine with a gluten free flour mix, it also works with regular flour.

DRY INGREDIENTS

  First--set your oven (or toaster oven) at 375F

Put all dry ingredients in a medium bowl and make sure the dry goods are well blended. (I use a medium sized whisk to stir them up)





1/2 cup GF flour
1/2 cup white sugar (or slightly less)
1/4 cup pure coco (I use a Dutch Chocolate brand with no additives)
Scant 1/4 teaspoon salt
1/8 teaspoon (Xanthan Gum powder ) * optional
 1/4 teaspoon baking powder *optional
 (*good without but even better with)

WET INGREDIENTS

Put into a 2 cup measure or small bowel and whip together before adding to dry goods.
1/3 cup of cooking oil
1/3 cup of milk (I use almond milk)
2 eggs (If doubling - use only 3 not 4 and add 1/4 cup of extra milk)
Splash of Vanilla

Mix wet with dry, making sure all dry goods are wet - but do not beat or over mix.

Put into tiny muffin tins and one small baking pan. I have two with center posts - but 4" tin plates will work as well.
(makes 12 plus a wee cake or 24 twoonie muffins or 2 mini cakes)

 

 BAKING TIMES

The tiny muffins take about 12 minutes and the wee cake takes about 20 minutes. Cool before removing from pans. GF flour works best in smaller items. If you are using regular flour you can make regular sized muffins. Should make about 12. The GF can be put in regular muffin tins, but would take longer to bake - about 20 minutes. check with a toothpick to be sure they are done to the middle.

 FINISHED GOODIES



Enjoy as is - or adding ice cream, whipped frozen banana cream or icing.

The marker lets you know the size of these finished chocolate goodies. Muffins are one bite each.



Let me know if they come out properly!
Mahrie





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