As someone who is obsessed with chocolate, it’s shocking that it’s taken me this long to finally bake something dark and decadent. I was the girl who researched the history of chocolate just for fun in elementary school and gave a presentation on it in my ninth grade English class. My grandpa, who looked after me and my sisters while my parents worked, would take us to the corner store every day and buy us chocolate, which resulted in me having a mouthful of cavities as a kid.
Give me a choice between chocolate and any other type of sweet, my decision is obvious.
My tastes have certainly changed and developed. I can’t eat a lot of the grocery store milk chocolate bars any more (they’re way too sweet and sometimes waxy tasting). I love love love dark chocolate – the darker the better. Look in my drawer at work and there’s always a dark chocolate bar so that I can have a piece after lunch (shhh, don’t tell the Husband). I
want crave NEED chocolate after every meal.
I’m well on my way to type two diabetes.
Has anyone read the book The Chocolate Touch by Patrick Skene Catling? It’s a cautionary tale, modelled after the Greek myth of King Midas, who was able to turn whatever he touched into gold. The Chocolate Touch is about a greedy, gluttonous boy who is “gifted” with the ability to turn whatever he touches into chocolate. Of course, this backfires on him when he ultimately turns his own mother into a chocolate statue. Yeah yeah, there’s a valuable moral lesson to the story, but I
still used to fantasize about having that power.
Another telling sign that I have a problem? You remember the Simpsons episode where the Germans take over the nuclear power plant? And Homer has a fantasy that he’s gone to the Land of Chocolate? I totally want to go there. And I hope that music is playing 24-7.
Check out the video here. Trust me, it’s worth the minute and a half.
Two of my all-time favourite books? Chocolat and Charlie and the Chocolate Factory. I’ll watch Chocolat the movie and keep rewinding the parts where Juliette Binoche is mixing up melted, molten chocolate. It’s like baking porn.
The Big Sis from Another Miss inspired me to make today’s recipe. She’s the BFF’s big sister. I’ve known their family for 20 years and they’ve always made me feel like one of their own. The BSFAM is an AMAZING baker. She tortures me by uploading pictures of her delectable creations onto Facebook and Instagram. She recently made a version of the Moosewood’s Six Minute Vegan Chocolate Cake. I’ve never made anything vegan but after seeing her pictures and reading her description of this cake, I knew I had to try it.
I wasn’t wrong. Not in the least.
Here is my version of that phenomenal cake. It’s not fancy – it’s definitely a whip-it-up, gotta-have-chocolate-cake-now kind of treat, made with ingredients that most people already have in their cupboards. And if I wasn’t constantly stopping to take pictures of the process, I totally could have made this in six minutes.
1 1/2 cups unbleached white flour (the BSFAM used whole wheat flour, which I want to try next time)
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup packed brown sugar
1/2 cup vegetable oil
1 cup hot brewed coffee
2 teaspoons vanilla extract
2 tablespoons vinegar
1/2 cup apple sauce
1/2 cup semi-sweet chocolate chips
1 heaping tablespoon of ground flax (this magically makes the cake healthy!)
In a 2 cup measuring cup, measure and mix the oil, coffee, vanilla and apple sauce.
Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk.
When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
Aside: I was extremely curious as to why vinegar was used in the recipe. After some online research (see here for a good explanation), the reason is that without dairy or eggs in the recipe, vegan baked goods can turn out dry. The vinegar (due to some scientific stuff that I’m not qualified to explain!) helps the cake stay nice ‘n moist.
Add chocolate chips and stir for even distribution of all that chocolatey goodness.
Bake for 25-30 minutes. Set aside the cake to cool.
Then dig in!
It’s not the prettiest but looks are only skin deep. This is a damn good cake. So incredibly moist, with an intense chocolate flavour and an almost caramelly/toffee-like after-taste. Even the Husband, who is not a fan of chocolate, said it was good. I wanted to hunker down in front of the pan with a spoon and just shovel it into my mouth. The Husband probably wouldn’t be too impressed if I did, especially since this finished baking right before bedtime. That didn’t stop me from devouring this piece!