It was so yummy I forgot to take a picture. Fear not, however, for I am starting a new project with a dear friend of mine, and we shall present the recipe for this cake as the first blog post for our “baby” we like to call Em and Clem’s Kitchen.
This is the recipe for a perfect, and I mean PERFECT, vegan chocolate cake I have been looking for since I became vegan back in March 2011. You see, my mum was always famous back home for the delicious, lick-your-fingers-after-eating birthday chocolate cake she made. She got the recipe from an old magazine decades ago, but somehow when she made, the ingredients became magical and formed the most mind-boggling cake you’d ever tasted. Everybody who tasted it always asked for second, third, or fourth helpings. It was extremely chocolatey; mum melted chocolate in the cake and the icing was pure chocolate and cream. Scrumptious indeed. Obviously I wasn’t going to give up on that very easily.
My version is quite a bit lighter. Considering this was just another trial, and mum hasn’t brought me back any real Belgian chocolate yet (because this is a true Belgian cake, and requires the best of Belgian chocolate — my family has ever been faithful to Côte d’Or), I just added in a few heaped tbsps of dark cocoa. So less calories, good, yes? Methinks so too. I also fancied a butterscotch cream on top, instead of melted chocolate (again, lack of decent ingredients), so a butterscotch chocolate cake it became.
So where is the recipe for this wondrous delight? I hear you cry out in anguish as you sit there mouthwatering all over your computer/smartphone. Well, the full recipe for the Monster Chocolate Birthday Cake will be divulged on the Em & Clem’s Vegan Kitchen blog sometime in October. It will be our first official recipe post, and is dedicated to a special friend. Do enjoy it, by which I mean, do stuff your faces until you can no more. Death by chocolate, seems like a nice way to go, doesn’t it?