Well, I managed to stretch out being “Queen For A Damn Day” for several days. The entire week, in fact. J worked late most nights this week; apparently he is supposed to attend some mandatory training before climbing into the cockpit of a new multimillion dollar jet. Regardless of the fact that his wife has been (self) ordained Queen For A Damn
Day Week. Regardless of the fact that he is supposed to bake a birthday cake for the Queen. But, I did receive a nice consolation prize in his absence:
So, naturally, I took his absence as license to be completely lazy (hey, it’s good to be the
Queen!). I spent most of the week in sweat pants (when I told J that I was wearing Victoria’s Secret, this was so not what he had in mind) and I watched the entire Arrested Development series on DVD while eating “noochy” popcorn for dinner. And I felt obligated to help dispose of the leftovers, too: chocolate fudge and Irish cream cheesecake. But, all good things must come to an end: a deep, dark and rich chocolate-covered end.
Originally, J was going to make my birthday cake, but when faced with the choice of making the cake or doing the dishes that had piled up while I was playing Queen, I chose making the cake. It is only a *small* exaggeration to say that seagulls were hovering over the sink.
Tomorrow, I will be in my sweats again . . . but instead of basking on the couch I will be on the treadmill. Somehow, my brief reign as Queen has caused my jeans to shrink up a bit in the waistband. Hmmm.
Keep a glass of your favorite non-dairy milk close by when enjoying this cake; you will need it!
♥ ♥ ♥
Perfect Chocolate Cake
(Makes 1 9-inch cake or 34 cupcakes)
Perfect Chocolate Cake:
2 cups granulated sugar
1-3/4 cups all-purpose flour, sifted
3/4 cup unsweetened dark cocoa (the recipe calls for Hershey’s cocoa, go figure)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
Ener-G egg replacer to equal 2 eggs
1 cup non-dairy milk (I use plain soy or plain coconut milk)
1/2 cup canola oil
2 teaspoons pure vanilla extract
1 cup of hot, strong coffee
Perfect Chocolate Frosting:
1/2 cup (1 stick) non-dairy butter
2/3 cup unsweetened dark cocoa
1 teaspoon pure vanilla extract
3 cups powdered sugar, sifted
1/3 cup non-dairy milk (I use plain soy or plain coconut milk)
Pre-heat oven to 350F. Grease and flour 2 9-inch round (or heart shape) baking pans (or prepare the cupcake papers in the baking tins).
Whisk together the dry ingredients in a large bowl. Whisk together the egg replacer, non-dairy milk, oil and vanilla extract in a medium bowl. Add the liquid to the dry and beat on medium speed for 2 minutes (this is important, see the note below).
Add the hot coffee and continue to beat just to combine (the batter will be thin.) Pour the batter immediately into the prepared pans or the cupcake papers (fill the cupcake papers half full). Tap the pans or the tins on the counter to release the air bubbles and place the pans/tins on the middle rack in the pre-heated oven.
Bake 35 to 45 minutes or until a wooden pick inserted in the center of the cake comes out clean. For cupcakes, reduce the cooking time by 1/3 to 1/2 but be sure to check the cupcakes after 25 minutes. Remove the pans or tins from the oven and let cool 10 minutes before removing from the pans/tins to a wire rack to cool completely before frosting.
To make the frosting, melt the non-dairy butter and beat in the cocoa and the vanilla extract. Alternately add the powdered sugar and the non-dairy milk, beating on medium speed, to a spreadable consistency. Add more milk if necessary.
Note: the thinner batter of this cake tends to create a fudgey bottom in each layer of the cake. Mixing the batter for the full two minutes and placing in the oven without delay is important for a consistent cake texture, but I didn’t do that this time due to “doggus interruptus” while making the cake. J says that he likes it better this way. Oh, well: to each their own, eh?
But I am serious about keeping that glass of non-dairy milk handy, because this cake is rich and sweet.