Technology with attitude

Celebrate National Chocolate Cake Day

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Happy National Chocolate Cake Day

A friend of mine called the Boulder Public Library today and got their voicemail alerting her that the library was closed for the holiday. What holiday?  The day set aside for Martin Luther King Jr was January 16 and President’s day isn’t until February 20. With those being the only proximal government holidays, there are only two logical assumptions: 1)  Someone was so busy spreading the joy of reading they forgot to update the message;  2) The library has jumped on board and decided to celebrate National Chocolate Cake Day.

For those of you who were under the impression that every day is a day to celebrate and eat chocolate cake, you’re right. But NCCD is like Valentine’s Day: why wait to spread the love? Apparently, there are a lot of nationally and internationally recognized holidays for candy and baked goods including, International Chocolate Day (Sept 13), National Chocolate Covered Anything Day (Dec 16), Fudge Day (June 16), National Chocolate Carmel  Day (March 19), and of course National Chocolate Day, which happens about once every three months and should not be confused with American Chocolate Week, which occurs the third week of March.

If you’re anything like me, today seems like more than an acceptable reason to create and consume a chocolate cake. That could, however, be unhealthy and my theory that calories fall out during the baking process has yet to be approved by the FDA.  So here’s a recipe that I adapted from Cake on the Brain. For a personal sized chocolate cake in celebration of today.

Mini Chocolate Cake

  • 1/4 cup plus 2 T all-purpose flour
  • 3 T  Bailey’s Irish Cream (If you prefer not to use alcohol they do make Bailey’s Irish Cream Coffee Creamer)
  • 1 large egg
  • 1/2 t pure vanilla extract
  • 3 T unsalted butter, melted and cooled
  • 2 T unsweetened cocoa powder
  • 1/8 t baking soda
  • 1/8 t salt
  • 1/3 cup sugar

Grease the insides of the cans and lightly dust them with flour, tapping out the excess [I sprayed mine with Pam and lined the bottom with parchment] Place the cans on a baking sheet for easier handling, and set aside. Combine the Bailey’s, egg, and vanilla in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.  Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the liquid mixture and whisk just until the dry ingredients are moistened.  Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the centre of one comes out clean, 25 to 30 minutes. Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can and invert them to release the cakes. Turn the cakes upright.   Cool. Add icing to taste  (I recommended a mocha or coffee themed icing because both of those things go quite well with chocolate.) Eat.