Besides, having a Taste of Chobani contest to help keep July cool (Have you entered? Contest ends July 12th), this is a hot month of announcements. The first announcement is MyLifeRunsOnFood.com is one of the many featured food bloggers of the recently launched
Gojee.com (site no longer exist). It’s an innovative website linking a select group of food blogger recipes searchable by the ingredients. The photos are a major attraction and the navigation is visually drool-worthy. Time was loss glazing at photos of decadent chocolate desserts. At least that’s what happened to me…
My chocolate dessert cake is flavored with coffee. Coffee enhances each chocolate velvet bite of love. You would never know about my serious chocolate addiction because seldom have I written about it. My addiction is serious. Occasionally, dark chocolate chips are stored in the refrigerator during the summer or hidden in the cabinet during the winter. Saying no to dark chocolate is never easy, especially since it’s extremely healthy — and the less sugar the better. Some bars have at least 15 percent iron and the milk or dairy chocolate has calcium. Who can say no to good nutrition?
With additional exciting announcements this month, I figured it’s time to update the “About Me” photo, for my site needs more personality. Luckily, I ran into Taylor Flash, a young insightful photographer. For his birthday, I baked him a lovely Chocolate Coffee Cake decorated with toasted almonds and fresh raspberries. It’s a worthy barter of services. The photos were taken at Peaches, a restaurant specializing in southern cuisine.
This food endeavor is exciting, but it would not be possible without everyone’s support. I thank each and every one of my fans for their encouragement. Because of them, I’m slowly growing. Expanding. My voice is gradually being defined in this vast blogosphere. This experience continues until all dreams are achieved.
Chocolate Coffee Cake
1-3/4 cups flour
3/4-cup unsweetened cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 large eggs; room temperature
1-cup organic whole milk; room temperature
1/2-cup olive/neutral oil
2 tsp. vanilla
3 tbsp. instant coffee
1 cup boiling water
Chocolate Icing (Recipe Follows)
Garnish: Any nut and/or berries
1. Preheat oven to 350°F. Grease, flour, and line with parchment paper 9-inch round baking pans.
2. In a large mixing bowl (one used for the mixer), toss sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the milk, eggs, oil, and vanilla.
4. Add the milk ingredients to the dry/flour ingredients in the large bowl. Mix until just incorporated.
5. Add instant coffee to the boiling water. Pour into the batter and mix until just incorporated. The batter will be thin.
6. Pour batter into prepared cake pans. Try to make sure they are of equal weight.
7. Bake for 30 to 40 minutes or until a toothpick inserted in the cake comes out clean.
8. Cool on a wire rack for about 10 minutes and remove the cakes from the pans to continue cooling.
9. When the cakes are completely cool, frost cakes.
10. Garnish with chopped nuts and berries
3 tbsp. instant coffee
1/3-cup whole milk; warm-hot, not boiling
1 stick (1/2-cup) butter
2/3 cup unsweetened cocoa
2-3/4 to 3 cups powdered sugar
1 tsp. vanilla
1. Add instant coffee to the warm milk. Let cool.
2. Meanwhile, melt butter in a small pot. Cool slightly.
3. Place cocoa powder in the bowl of the mixer fitted with the whisk attachment. Pour batter into the cocoa powder and mix thoroughly.
4. Add a third of the milk to the cocoa powder and mix thoroughly. Add half the powder sugar into the frosting and mix thoroughly. Continue to alternate between the milk and the powdered sugar, ending with the milk. Add the vanilla and continue whisking until smooth. If frosting is too thick/rough add a little more milk until smooth.
5. Use as frosting.