Chocolate Cake Deluxe

This is a hard cake to peg. I thought about opening with "attention all chocolate lovers" as it is, after all, a chocolate cake paired with chocolate fudge frosting. Then I thought better of it because I don't want the misconception that this recipe is a sickeningly sweet extravaganza; there is such thing as taking things too far and creating a confection that's overpowering.

What I enjoyed about this recipe is that it is very modest. My father-in-law suspiciously asked if this was a healthy-dessert recipe because the cake was not super sugary. This is more of a dark chocolate flavor than anything else- I would rate it as a bar that's between 60-70% cocoa. It's the way chocolate, in my opinion, should taste like. 

The frosting is where the touch of decadence comes into play. It's thicker than a buttercream but nowhere near as thick as a ganache. It reminded me of What Katie Ate's version of a Chocolate Fudge Cake frosting. I do prefer this recipe though because I felt the Chocolate Fudge Cake was a little more dense. The beauty of this frosting is how easy it is to use. Seriously, slather it all over the cake and then make designs with your off-set spatula.

Note, in the original version by Call Me Cupcake, the recipe breaks down to four layers of six inch rounds. By the time I got to the third layer, I knew there was no way that adding the fourth layer was in the cards. It was aesthetically too tall for my taste and felt like too much cake. My affinity for smaller cakes is because they're just that- smaller and more practical. The husband agreed and we took it upon ourselves to keep the final layer to ourselves... oh darn!

Overall, this cake is smashing. It's extremely moist in texture, deep in flavor, and not excessively sweet. This is currently the husband's number one chocolate cake- he really enjoyed the frosting and was astonished by the cake's texture.

A special note: So. If you don't have a European scale to measure your ingredients, don't bother with Call Me Cupcake's measurements. I was going crazy trying to figure out how to accurately convert deciliters (volume) to grams. Fortunately, in the comments section, another blogger was able to share the conversion. Thank you so much Turtle Crafty Girl for this excellent translation.

For this Chocolate Cake Deluxe recipe, check out the every so ephemeral blog, "Call Me Cupcake."

The Workout Refresher: Fruity Coconut Water

It might be a health craze, but I love me some coconut water. My cardio routine is hardly marathon worthy so I avoid drinking anything that overcompensates. Coconut water is a natural source that is rich in potassium without all the crazy bells and whistles of a sports drink. There was a phase in college when I thought Gatorade was like orange juice until I realized there was direct correlation between sleeping poorly and having a bottle before bed. Smart, right?

At some point in time, I was inspired to make a concoction of blending coconut water, bananas, and frozen berries. It was absolutely delicious and a real thirst quencher drenched in potassium and antioxidants. The beauty is there are no necessary guidelines. The hubby prefers an almost water-like consistency so we skip the banana. His favorite combination is a handful of mixed berries blended with coconut water; a close second is an even mix of frozen mango/pineapple. I'm eager to try these versions from The Chic Site but honestly, we love it because it can be thrown in the blender with minimal thought!

And remember, not all coconut waters are created equal. I'm always searching for the highest potassium count for the hydration benefits and the pinkest color for the best flavor. Check the labels and compare!

Fruity Coconut Water

1/2 cup of frozen mixed berries
14 ounces of coconut water

Blend until berries are finely chopped; it may be a bit frothy at the top which is fine!

If you prefer a thicker consistency, drop a dollop of plain yogurt, a couple ice cubes, a frozen banana, or more fruit.

If you prefer a thinner consistency, add a splash of water or juice.

Light Mocha Coconut-Kissed Cake

When I get a craving for sweets, I try to go for a bite of fruit or a few pieces of dark chocolate as they're the more healthy alternative. Sometimes though... they don't quite cut it. This Light Mocha Coconut-Kissed Cake is great if you're craving something naughty but don't want all the guilt. That's not to say it's guilt-free... just a little less then the full-on version that I have made in the past. Got to love these Finnish desserts!

The selling points of this confection include a significant reduction in the amount of sugar (only 40 grams), the use of apple sauce instead of butter, and healthy bit of spelt and coconut flour. If you haven't used spelt flour before, it has a slightly nutty flavor and creates a hearty, dense quality. Be wary, we couldn't find it at the standard issue grocery store and had to go to Whole Foods. 

The icing on top is more of a glaze. There is no butter involved and the thickness depends on how much coffee (or sub with milk) that you add. Since it is a glaze, I found that poking the cake with a fork before applying the topping helped it really seep in. 

And finally, a generous sprinkling of shredded, unsweetened coconut seals the deal. Slap a raspberry or cherry on top for additional cute factor.

Be advised, if you're using cupcake liners as I did, the glaze can make the cake stick to the paper. I recommend baking this directly into a buttered/sprayed pan and then serving in a liner. Scandi Foodie actually bakes this recipe in small loaf tins. Do what works for your kitchen!

For the full recipe, be sure to check out this post over on Scandi Foodie. You can also try out the full-guilt version here