Celebrating Chocolate Cake Santa Barbara Style

Being with Franciscans is always full of food and fun, and though we are in a two-week summer institute, this time in Santa Barbara has been no different. To celebrate birthdays in our class, we had a dinner gathering at the home of one of the locals who is in our class.  Her home is in the Santa Barbara hills with spectacular views.

Though it was not my birthday, Lyn made it a point to make sure that one of the cakes was chocolate because she knew how much I love chocolate cake.  (So thoughtful, huh?)

Many people tell me that they know where to find the best chocolate cake.  And usually I humor them as I grimace and sample a cake that is typically dry, with frosting that is too sickenly sweet.  But the cake we had in honor of Keith's birthday (see picture above on right) was probably one of the best bakery chocolate cakes I've had. 

The cake comes from Jeannine's in Santa Barbara, which is celebrating their 25th anniversary in the community.  Though a bit cheezy, their theme, "Fall in Love", does reflect my sentiment for their Texas Chocolate Cake.  It was a cake I have fallen in love with!

I wish I had a better picture of the uncut cake, because it was beautiful, with a deep dark chocolate buttercream frosting, and covered with marbeled chocolate shavings on the side.

The cake itself was an incarnation of beauty for the taste buds as well.  It was dense and dark, but wonderfully moist, with a rich chocolate taste that stood up as yum on its own.  In other words, even without all the filling and frosting it was simply an excellent cake, one of the indications that this cake is a true work of art.

The chocolate fudge filling provided a wonderful complement to the dark chocolate undertones in the cake and was not overly sweet.  Though the sweetness factor of the frosting could have been turned down a notch for me (as I love a bit more bittersweet bite), it was a far cry from the standard chocolate frosting that screams more of sugar than chocolate.

I had one slice, and was done for.  It was a very rich cake, but oh, what a delight.  A spiritual chocolate high, which went well with the fun and laughs we had that evening.  

Overall, this cake was near perfection, and for $45 for an 8 inch round, it should be!  Vegan it definitely was not.  But in celebration of birthdays and the wonderful community we are sharing with our Franciscan brothers and sisters, it sings of all that is good in chocolate.

"America's Favorite" Chocolate Cake Day

Today is National Chocolate Day, and in celebration, I knew I needed to bake a cake.  As much as I enjoy my drinking chocolates and chocolate croissants, I have to admit that there's something about a good chocolate cake that satisfies me.
Even a "not so good" chocolate cake can hit the spot when the cravings come.  And I must confess that I've given into the temptation and indulged in Safeway double chocolate muffins just because I was in the mood!

Recently, someone at work mentioned a fast and healthy chocolate cake recipe.  Add canned pumpkin to a box chocolate cake mix, and voila!  A chocolate cake that is low in fat, high in fiber, and good for you -- I was intrigued.  Thus, in celebration of National Chocolate Cake, I decided to give it a try. 

Searching on line to verify that it could be so simply, I found that it was.  15 ounces of canned pumpkin (not pumpkin pie filling) and a standard box cake mix were all that were required. I located all the ingredients from Safeway for under $4.00, which was about the same price I paid for the 4 chocolate muffins a few days earlier.

For ingredients, I chose the Duncan Hines Devil's Food "Moist Deluxe" cake mix, not because it was labeled "America's Favorite Cake!" but because it was on sale and the cheapest.  And I chose Libby's 100% Pure Pumpkin, not because it was labeled "America's Favorite Pumpkin," but because it was the only brand they had.

With "America's Favorite Pumpkin," mixed with "America's Favorite Cake," this was bound to be a winner, "America's Favorite", right?

As I opened the package of cake mix, the fresh smell of chocolate was intoxicating and sent me into a momentary chocolate high.  I was in heaven.  When I opened the canned pumpkin, however, the earthy pungancy brought me back to reality and I had serious doubts about whether these two flavors would mix.  Visually, it also didn't look all that appealing.

In combining the pumpkin and the chocolate cake mix with a spoon, I had been warned that the batter would be thick.  And it was.  No mixer here as my arms were getting tired.  As I continued to mix and do my best to break down the lumps of dry cake mix, the batter took on a red velvet color.  It was actually looking pretty good.

With my arm feeling like it was going to come off, I knew I had mixed long enough.  I then attempted to pour the batter into a greased bundt cake pan.  It was not working.  Thus, I scooped out the batter and then spread it in the pan to even it out.  It looked like a brownie mix in a bundt pan.  I was again having my doubts about this but I pressed on.

Into a 350 degree pre-heated oven, and with fingers crossed, the cake began its baking transformation as I licked the bowl and spoon.  The batter tasted good, and with no raw eggs to worry about, I licked everything clean.

Because this cake has no water, oil, or liquid, I was worried about overbaking it and drying it out. Thus, I set the time for 45 minutes.  The sweet smell of chocolate cake soon filled the kitchen, but when the timer went off, 45 minutes wasn't long enough; the toothpick didn't come out clean.  The cake did rise, however, and actually looked like a chocolate cake.  I was hopeful.

After another 4 minutes, then another 4, then another 4, the toothpick finally emerged clean.  I was getting worried.  The total baking time -- 57 minutes, nearly 1 hour. 

I allowed the cake to cool.  And after about 30 minutes, removed it from the pan to cool on a plate.  It looked and smelled good.  But it needed to cool so I could top it with some powdered sugar before the real test: the taste test.

And the result?  I was very surprised.  It's actually very much YUM!  Though not light and fluffy, the cake has a thick, muffin-like consistency. But unlike the Safeway muffins which were dry and a bit one-note (even with chocolate chips), it is moist, and has a complexity of flavor.  It's hard to describe but it's sort of bright, floral, and fruity.  It has that American, "Hershey-inspired", chocolate taste that European's look down upon.  Thus, for our American, "National' Chocolate Cake Day, it is a winner, full of "America's favorites".

Though this cake does not have a deep, rich, dark chocolate flavor, it's not pumpkin-flavored either.  If I didn't know there was pumpkin in the mix, I probably wouldn't have guessed.

And in reading through the ingredients, I discovered that this cake is vegan!  There are no animal products in the boxed cake mix, nor in the canned pumpkin.  Thus, this cake is definitely a winner.  It is fast, simple, healthy, and VEGAN.  I will definitely try it again, and when I do, I'm adding some good quality chocolate chips!

Give it a try today and let me know what you think.
Happy National Chocolate Cake Day!

Happy Chocolate Cake Day!

To make sure we have things straight -- in this blog, I have never claimed to be a baker, let alone a good one. I simply love chocolate, especially chocolate desserts, and in my pursuit of the "perfect chocolate cake", I want to capture my adventures and discoveries. Unfortunately, if you've read my blog, you know that my attempts at creating in the kitchen have led to more chocolate missteps than successes.

With January 27th being "Chocolate Cake Day" however, I thought I'd give the kitchen another try and celebrate by baking a chocolate cake. With few recent baking successes and also feeling rusty in the kitchen, I decided to attempt something basic, simple, and beginner, in spite having just heard my chocolate mentor Alice Medrich speak.

A friend posted a mocha glaze recipe on Facebook and when emailing it to me, she suggested I attempt it and review it. She used the glaze on Hershey's "Perfectly Chocolate" Chocolate Cake, loved it, and with the recipe skill level listed online as "beginner," I thought this would be a good way to get back into the chocolate game. And besides, I am in pursuit of the "perfect" chocolate cake.

Though the recipe is clearly NOT vegan with its use of eggs and milk, I decided to stick with the recipe to build up my chocolate baking confidence in the kitchen. Watching FoodNetwork reality shows, I am learning that it is important to master basics in the kitchen before being creative. And with baking more of a science than an art, I know I need to better understand how essential ingredients react before substituting them out for more animal-friendly ones.

Thus, I followed the recipe very closely -- though I did cut it in half as I don't need a 2-layered cake to celebrate Chocolate Cake Day. Keep it simple. After preheating the oven, greasing and flouring the pan, I combined the 1 cup sugar, 3/4 cups plus 2 tablespoons of flour, 1/2 cup plus 2 tablespoons of Hershey's unsweetened cocoa, 3/4 teaspoon of baking powder, 3/4 teaspoon of baking soda, and 1/2 teaspoon of salt. So far so good.

After I added the wet ingredients - one egg, 1/2 cup of milk, 1/4 cup of canola oil, and 1 teaspoon of vanilla - I went to get the electric mixer I had borrowed from my mom so to combine the ingredients. (I do not yet have my own mixer.) In reaching for the box I had brought from my parents home, I discovered to my horror that the blades to this mixer (which is probably older than me) were missing!

While searching my mom's cabinets for the mixer earlier this week, I vaguely remember the box opening backwards and falling, but I never suspected that something fell out. Rummaging around through my stuff, I knew that the blades were not here and that I would need to improvise. "So much for baking success," I began to think.

Rather than "beat on medium speed for 2 minutes" as the recipe instructs, I simply beat on "cacao-me speed" while waiting for the water, I would next need, to boil. Though I experienced a momentary set-back, as the ingredients blended and I mixed mixed mixed, the smell of chocolate filled the air. It was quiet heavenly. May be I could salvage this after all.

After the water boiled, I added 1/2 cup to the batter, stirring it in as it thinned as the recipe said. I then poured it into my pan (OK, my mom's round cake pan), and let it bake. After about 30 minutes, I went to check on it.

To my horror, it looked like a moonscape with lava rocks, which might have been okay if I was making a "lava cake," but no. This was the beginner's "perfect" chocolate cake and somehow I had messed it up. Inserting the toothpick, I saw that it was done. I took it out to cool, and decided that if they had a show called, "Worst Baker in America" (in the vein of FoodNetwork's "Worst Cooks in America"), I'd be a good contender. Sigh.

Oh well. "May be if I cover it with the glaze no one will know."

Following my friend's glaze instructions, I combined 2 teaspoons of hot double shot espresso, 3/4 teaspoon of unsweetened cocoa, just under 1/4 cup powdered sugar (as she said she would make it less sweet next time), and 1/4 teaspoon of vanilla. Mixing it, the glaze began to smooth and yes, it tasted just like coffee nip candy as my friend said, though not as sweet. Adding less sugar gave it a nice kick which I liked. This part of the cake was working out -- until I realized that this was far from enough to cover the cake.

I made another batch and would have made a third and fourth, except I was running out of ingredients. This would have to do. Though the glaze was tasting good, it was not hardening up. "May be when the glaze cools it will stiffen," I thought. I began to drizzle it on, but unfortunately it did not cover my chocolate moon rocks. It simply flowed around the bumps like a chocolate lava flow, and looked rather sloppy as it harden. May be the taste will save this next kitchen chocolate nightmare.

Thankfully, though it looks like a some alien nightmare on the surface, I am glad to say it doesn't taste like it. (Whew!) Cutting a slice, the cake is moist and fluffy, nicely baked, with a balanced chocolate flavor. It is surprisingly not too sweet, in spite having more sugar than flour. Though it doesn't have the dark chocolate bittersweet bite and rich denseness I prefer, for a simple straight forward (not from a box) chocolate cake, it is very good.

What adds the chocolate sophistication to the cake is the mocha glaze. The wonderful edgy bite of the espresso brings out the simple chocolate flavors of the cake underneath, and raises this dessert from "at home" enjoyment to restaurant indulgence (as long as you don't look too closely at it!) Probably multiplying the mocha glaze recipe so that there is enough to fully cover the top of the cake, and then adding it as a filling with a second layer, would make this an excellent gourmet sophisticated chocolate dessert. Add a scoop of French vanilla ice cream and you have a real winner.

The lesson from this baking adventure: a good chocolate dessert begins with the essentials - it builds off a good chocolate cake.

Though this baking attempt did not produce a "pretty" cake, it did provide the foundation upon which to build a pretty delicious dessert. And in the same way, though my baking skills are far from honed, I know I am learning some essential skills I need to be more proficient in the kitchen baking with chocolate.

One think that will definitely help me in the process is my own electric mixer.

A Perfect Birthday

Now to get things straight, as much as I love chocolate, I REALLY love chocolate cake. Chocolate cake is my primary chocolate modus operandi. And when it is deep, dark, moist and vegan, I am in heaven. Nothing says love more than a homemade vegan chocolate cake made just for me. And for my birthday this year, I got a lot of loving.

I spent the day with a special friend. Indian food. A used book store. Good conversation. Chocolate and wine at one of my favorite places, Cioccolata di Vino. Yet as beautifully delicious the Torta al Cioccolato Liquefatto (Chocolate Lava Cake) was when we paired it with a glass of Madeira Blandy's 5 year Alvada Portugal, it could not beat the vegan chocolate cake that my friend had made that morning, which we shared later that evening.

My friend surfed the web and found a cake recipe at vegan-food.suite101.com, and paired it with a frosting recipe from grouprecipes.com. The result -- vegan chocolate cake perfection.

The cake had a deep, inviting chocolate aroma which I could smell when we were driving in her car. I couldn't wait to sample it. She presented the cake to me topped with edible flowers from her local Farmer's Market. The cake was stunningly beautiful. The vibrant colors of the flowers gentled placed on the dark chocolate frosting created a masterpiece, and in the words of my cousin Janeen, who later sampled a piece, it was "probably one of the best chocolate cake decorations ever." I concur.

Not only a treat for the eyes, the cake was also a delight on the palate. With a smooth semi-sweet flavor, the cake was moist and fluffy, with a velvety texture that melted in your mouth. It paired well with the frosting which had just a tad bit more of a bittersweet bite. On their own both the cake and the frosting were delicious, but together they created dessert magic. I was in awe. On top of that, the flowers added a nice natural sweetness to create a wonderfully balanced taste sensation. This was not an overly sweetened, heavy cake full of butter and cream, but a deliciously light cake with a depth of natural chocolate flavor.

It was wonderful -- made with love for my birthday, and made without any animal products, making it good for the planet. The perfect way to celebrate my birthday.

Two Times the Delish

I loved it after the first bite during my first visit. I loved it even more after the second bite during my second. And it had nothing to do with the thesis being completed -- though that did make the moment that much sweeter.

Chocolate has been one of the motivations for me and some of my classmates as we pressed forward together to achieve our thesis goals this semester. With different individuals, I would offer a day of chocolate delight once a chapter, a draft, or a final copy was turned in. With May 3rd as the official deadline for our completed projects, the past few weeks have been full of thesis celebrations.

The one destination of choice: Masse's Pastries.
The chocolate dessert of choice: the Chocolate Ruffle Torte.

I first sampled this beautifully decadent dessert two weeks back as Theresa and I celebrated the official turning in of her project. This study break was her gift to me as a thank you for my encouragement and help through the semester's ordeal. And what a gift it was - literally wrapped in chocolate.

As is my typical approach when sampling desserts at a new place, I begin by sharing with the clerk my dark chocolate preferences and asking for a recommendation. At this local North Berkeley bakery on Shattuck, near Vine, the Chocolate Ruffle Torte was the suggestion. A dark chocolate cake with chocolate bavarian cream encased in dark chocolate and topped with dark chocolate fans made this the perfect option for me. And after one bite, it was confirmed.

Not only was this dessert recommendation beautiful to behold, appearing as a chocolate present, the rich chocolate flavors were a culinary masterpiece for the palate. The dark chocolate cake which anchored this dessert was moist and mildly chocolatey. This subtle quality highlighted the semi-sweet chocolate bavarian cream on top which balanced the bittersweet chocolate which encased this chocolate gift. The cracking of the chocolate case revealed a hallelujah symphony for the chocoholic as it sang of pure delight.

It was rich, indulgent, and downright delish. It was heavenly - a gift of "theobrama," the genus name of the chocolate tree, which literally means "food of the gods".

I initially thought the filling was a ganache, but learned from the clerk that it was actually a bavarian cream. To be honest, I do not fully understand the difference between a ganache and a bavarian cream.

Ganache is basically chocolate and cream which can be tweaked to create a truffle, glaze, frosting, mousse, tart, or drink as the proportions of the two ingredients are adjusted. More cream makes ganache thinner and lighter, and more chocolate makes it thicker and denser. Chocolate bavarian cream adds eggs, gelatin, sugar, and sometimes milk to the chocolate and cream, and is more like a custardy pudding which can be used as a cake or pie filling.

The filling in Masse's Chocolate Ruffle Torte was a bit confusing as it was denser than typical chocolate Bavarian cream and lighter than basic ganache. It was somewhere in between. In any case, it worked as the dense fluffy texture (or fluffy dense texture) and semi-sweet chocolate taste complemented the cake and bittersweet crackle of the chocolate shell. It was a chocolate trio made in heaven.

Dense and delicious, all the chocolate layers of this torte were also very rich and heavy. After enjoying about half, Theresa had had her fill, and offered the remainder to me. How could I resist? Believing also that wasting good chocolate is a sin, I polished off mine and continued on to finish off hers. Pure indulgence. Though I had a chocolate buzz for the next few hours, I was in chocolate ecstasy.

2 weeks later when it was time to celebrate the official turning in of Amelia's thesis, we headed to Masse's and I again ordered the Chocolate Ruffle Torte. Though the other desserts sounded delightful as the clerk described them, I knew what I really wanted. It was almost a no brainer. The Chocolate Ruffle Torte is simply wrapped chocolate perfection.

I savored each decadent bite once again and enjoyed the moment with a good friend. A perfect end to our thesis writing semester. My only disappointment - Amelia polished off the chocolate on her plate and didn't leave me any leftovers!

There was no better way to wrap up a semester of hard work than spending time with good friends enjoying the Chocolate Ruffle Torte at Masse's Bakery. Both are true gifts of God.

Overall assessment: 4.8 cacao beans (out of 5)
The Chocolate Ruffle Torte at Masse's Pastries is simply a beautifully wrapped dessert of intense chocolate layers. If you love dark chocolate and crave rich chocolate desserts, this is a heavenly experience which is not for the milk chocolate at heart. It is bold but balanced, dense but delightful, rich but right on the money for $4.95.
(review date: 2010_05-06)

Chocolate Whiskey Cake

With a mid-term completed, the thesis in the hands of the second reader, and spring break here, I decided to celebrate by attempting a Chocolate Whiskey Cake in honor of St. Patrick's Day and American Chocolate Week. Unfortunately, Alice Medrich's book, Bittersweet (my chocolate bible) doesn't have any chocolate and liquor recipes that seem Irish, so I searched on-line for a cake that contains the ingredients I have and embraces the flavors I enjoy. The Whiskey-Soaked Dark Chocolate Bundt Cake (see left) adapted from the New York Times by Molly Wizenberg seemed to fit the bill.

I admit I felt like I was betraying my Alice by consulting a new chocolate diva. But through each step of this baking journey, Alice was constantly on my mind as I wondered, "WWAD? - What Would Alice Do?" I missed my Alice, whose instructions were always so clear, guaranteeing success. Molly's instructions... well, you'll see.

Originally intended to be a bundt cake using 5 oz of unsweetened chocolate, I cut the recipe in half to make a loaf because I only had one 4 oz 100% cacao bar. I didn't have any other unsweetened bars, and besides, with other recipes to be tried, a full bundt cake felt like it would be chocolate dessert overload requiring me to run more than the 21 miles I already run to keep my weight in check.

There are certain baking skills I feel like I'm slowing getting. Greasing and flouring pans, and melting chocolate are two of them. Skills which require use of the mixer, however, are not yet my forte, especially as I use my mom's old electric hand-held. No stand mixers here. It's still cumbersome for me as I try to hold the bowl and the mixer, scrape down the sides, add the ingredients, and try to not make too much of a mess in the process.

As I began the first part of the mixing, my initial attempt to "beat butter until fluffy" created globs that stuck to the blade things (whatever they're called) as I started it on "low." While Alice would've told me the speed, "high," "medium," or "low," Molly simply said to use an electric mixer. As I regrouped and switched to "medium," the butter began to loosen up and fluff. Or at least I think it was fluffed enough before the sugar, eggs, vanilla, baking soda, and melted chocolate were added. While Alice would've given a description of how long to beat and what the ingredients in the bowl should look like with each addition, Molly's instructions were a bit vague. Thus I kept wondering: Am I overbeating? Am I underbeating? Is this fluffy enough? Should I go longer? Shorter? Faster? Slower? WWAD?

Luckily Molly gave a few more instructions on the final steps as the flour and the coffee/whiskey mixture were added in thirds, and beat on "low." She notes that the final batter "may seem like there's too much liquid, but don't worry; it's okay." I sure hope it will be okay. The final product would be the tell tale sign, but as the smell of fresh mocha began to fill the air as the coffee/whiskey mixture blended into the chocolate-butter mix in the bowl, at least it was smelling okay. Luckily, I only had one incident of flying batter before everything was blended into a too liquidy batter which then needed to be scraped into the pan and baked at 325 degree.

For a bundt pan, Molly says, "1 hour and 10 minutes." For loaf panS (note the plural), she says, "start checking after 55 minutes." What about one loaf pan? I decided to check at 45 minutes, and I am glad I did because the toothpick came out clean. It was done, and maybe just a bit overdone. I needed to wait and see.

After 15 minutes of cooling, I unmolded the cake and attempted to "sprinkle the warm cake with more whiskey." Molly says to do this by shaking one teaspoon over the cake. She used three teaspoons for the bundt. May be it's a skill but the shaking of my one teaspoon led to more whiskey glops than an even sprinkling on the cake. After three teaspooned attempts on my half recipe, I called it quits. This was not working. WWAD?

As the cake cooled, it began to sank. It wasn't looking so pretty. Even the garnished powdered sugar couldn't hide its flaws. Cutting into it, I saw more denseness than the fluffy bundt-like cake quality I was expecting.

Tasting it, I definitely enjoyed the whiskey with the chocolate. There was a nice subtle chocolate bite which the whiskey helped to enhance. Very nice. Yet, there was a subtle "done" taste undertone that was present - not burnt, but it tasted done. And the texture was also a bit off. Not dense, not fluffy, somewhere in between as the loaf flattened. Not pretty to look at unfortunately -- or may be that's how it's supposed to look. Molly doesn't say. (The texture does look a little like the bundt picture above, doesn't it?)

Hmmm... Did I not fluff something long enough? May be my mom's baking soda was too old so the cake didn't rise? May be my halfing the ingredients in the recipe messed something up? May it's the whiskey? Oh Alice, what would you do?

Though a little disappointed with the final outcome, I must admit my Whiskey Chocolate Cake is still rather yummy and addicting. Sidestepping the "done" taste, I do like the chocolate bite and how the whiskey pairs with but does not overpower it. The texture is odd, but it grows on you. As I am still learning the science in baking, this attempt at a cake becomes a nice tribute to St. Patrick, who is the patron saint of engineers. When it comes to chocolate, however, it is back to "the book" for me - Alice's book, as bittersweet brownies are in line for my next "study break bake." Stay tuned.

Missing the Mississippi Mud

From the thesis to a mid-term, the semester presses on. I wanted to find a good spot to plant myself for a few hours of study this week (okay, it was cramming), and while in search of a new spot, I decided I should also sample a new dessert to review on the blog in celebration of American Chocolate Week. Recently voted "Best Place to Study" by the Berkeley Press, Berkeley Espresso on the corner of Shattuck and Hearst seemed like a good option. And besides, it also has free wifi.

Though the place was full, there were tables outside and the weather was warming. Unfortunately, they had a limited chocolate dessert selection. My options were either a brownie, which looked like a basic boring brownie, or a piece of their Mississippi Mud Cake. Thick and dense with a rich layer of chocolate on top, it was an easy decision.

Since I had never heard of a "Mississippi Mud Cake" before, I decided to ask the server about the cake, what was in it, where it came from. He did not know. He just said that they get their desserts from a variety of places and they just sell them. I've discovered this as an unfortunate trend. Most servers in cafes, where desserts are not made on site, have no idea what they are actually serving. No praise if it's good, but also no blame if it's bad.

In many ways it was good I did not know what a Mississippi Mud Cake was before partaking, because if I did, I might have been disappointed. There appeared to be nothing really special about this dessert. It was a dense cake-like brownie, which was rather dry in texture, topped with a rich thick layer of chocolate frosting. Though there was a bit of a sugary grit in the frosting, it was nice and worked well with the cake forming a sweet chocolate combination. A little on the sweeter side for me, but that was probably nothing in comparison to how sweet a "real" Mississippi Mud Cake would have been.

"A 70s-era treat that features a topping of marshmallow, chocolate ganache, and pecans atop a rich, dense-dark chocolate cake" is how King Arthur Flour describes it.

For Southern Living it is "a luscious combination of chocolate, pecans, and marshmallows."

"A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting," is the description from Taste of Home.

And as Paula Deen, the queen of Southern Cuisine describes it, "Mississippi Mud Cake is serious comfort food, my friends. You can sink into that deep, chocolate-y mud, and those sweet and mushy marshmallows, and feel safe. I could eat a whole cake when I was hidin' under my bed."








Now if you're paying attention to the descriptions above, and compare the photo of my Mississippi Mud Cake with the ones above, you'll notice a theme I've highlighted. First off, there's no marshmallows on mine. There's also no dark "muddy" quality, and where are the nuts? In comparison to the recipes and photos of a real Mississippi Mud Cake, what I was served was definitely lacking. Don't you think?

Compared to what it should be, the Mississippi Mud Cake at Berkeley Espresso definitely misses the mark. If it was simply called a basic "chocolate cake," you'd have a winner. But if you're expecting a deep, dark, gooey, marshmallowy, chocolate-y mud with a crunch, you're sure to be disappointed. While I'm not a marshmallow fan, the dark fudgy nuttiness that is to be a quality of this southern cake is definitely up my taste bud alley. I feel a bit gypped.

But it's all for the best, because if I did have a slice of Paula Deen's "Mississippi Mud Cake," I'd probably be wired with a sugar rush before even cracking open a book, then crashed in bed a few hours later. Instead, I got some studying done and enjoyed a nice big block of "chocolate cake," which in its own way is "serious comfort food."

Overall assessment: 3 cacao beans (out of 5)
If you're looking for a traditional Mississippi Mud Cake, you're not gonna find it at Berkeley Espresso. But if a big hunk of chocolate cake is what you're after, you'll find it. And though it won't be the best you've ever had, it definitely is not the worst.
(review date: 2010_03-15)

Chocolate on the Crepevine

We had to delay the celebration a week because of scheduling. Thesis writing can be a bear, and thus, any goal reached is a cause to pause and to par-tay! My friend Amelia was having a bit of a motivation melt down, so I began to encourage her and to set before her a chocolate reward as a treat upon reaching her goal. When her outline was sent to her advisor and my final chapter was rewritten, we decided we would celebrate. I was disappointed when she had to postpone, so when the day finally came, I was more than ready to enjoy some good chocolate dessert.

We decided on Crepevine as she and Helen, another friend from school, had never been there, and neither had had crepes for a while. I used to hang at the Crepevine in San Francisco but I had never been to this one on Shattuck, so I thought it would be a good spot for our festivities.

If Crepevine offered a crepe with chocolate and not Nutella, I would have ordered one like both Helen and Amelia did. With no chocolate on their crepe menu, I decided to try one of their chocolate cakes, which included a chocolate bundt cake with a rich chocolate ganache glaze (which looked very tempting), and two layered cakes (which looked decadent), neither however were labeled. A mystery.

Not sure which way to indulge, I decided to ask the server for a suggestion, something I often do. After sharing my preference for a dark and dense chocolate cake, she seemed to steer me away from the bundt, and suggested I sample the newest cake from their supplier, Artisan Foods of Berkeley, so I did, especially since the other chocolate layered cake had a raspberry filling.

Though I have enjoyed some really good berry and chocolate desserts, this flavor pairing is not my primary preference. It is true that there is something about the slightly tart taste in a berry that enhances the flavor of a good dark chocolate. That is why red wine and dark chocolate go well together. The tannins in the wine and the chocolate bring out the best in each other. In a chocolate cake however - for me, at least - it's really all about the chocolate - deep, dark, and dense.

When my slice arrived, the pinkish cream on top should have been my first clue that something was up with this cake. With my first bite, I knew that something was not right in chocolate cake land. There was an odd strawberry taste that was definitely present. It's not that it was unpleasant; it was simply not anticipated and odd.

Breaking the cake down, I discovered 4 different taste components. (1) There was the strawberry flavored whipped filling which had a weird waxy texture and a manufactured too sweet strawberry taste. On its own, it was not very pleasant. (2) There was the cake with its dark chocolate flavor and color. I wouldn't have minded enjoying the cake on it's own because it was very good. (3) There was a wonderful chocolate ganache glaze on top. A bit shiny, but not too sweet, which is how I like it. And finally (4) there were little semi-sweet chocolate chips on the back edge of the cake which provided a wonderful extra bite in flavor and crunch in texture. It was a nice addition.

I scraped the big pink glob off the top, and settled into this experience. I admit that together all four of the different taste components did complement each other. It wasn't a bad slice of chocolate cake, yet if it wasn't for the funky strawberry cream, this would have been an excellent dessert. The three different chocolate elements were very nice. I imagine if I were to throw some chocolate chips on the bundt cake with its chocolate ganache, I would have scored a real winner. In spite the not so wonderful strawberry cream, the wonderful conversation and laughter made up for it, as we had a great time celebrating our thesis milestones.

Overall assessment: 3.5 cacao beans (out of 5)
Not a bad cake - but for me, not a great dessert as the manufactured strawberry cream was a major distraction. If you enjoy chocolate and berries, I suggest you select the one with the raspberry filling. If you prefer chocolate on chocolate, however, you'd do better with the chocolate bundt (and may be ask for some chocolate chips.)
(Review date: 2010_03-11)

Bittersweet Deception

There's something about chocolate and liquor that I've really come to enjoy this past year. It's not so such liquor with chocolate, as in a good red wine paired with a rich dark chocolate. It's more liquor within a chocolate dessert that I appreciate. For me, the smooth floral notes of the alcoholic spirits embrace the sharp bittersweet nature of the chocolate, forming a rich dessert harmony for the palate that makes my spirit soar.

After successfully making warm bittersweet mousse, I've been debating what my next study break bake (or "study bake") should be. Liking booze with my chocolate, Alice Medrich's Bittersweet Deception seemed a perfect candidate and I am glad to say, it did not disappoint. I was not only impressed with the overall taste composition of this low fat (yes, low fat) dessert. I was totally blown away by the fact that I could recreate it -- in spite my issues with the liquor. (And no, I was not sipping it along the way. )

According to Alice, the "deception" in this dessert is the fact that it is low in fat (no butter or cream) but rich in taste. It is truly a "dense, moist, melt-in-your mouth bittersweet chocolate dessert." The cognac in the recipe rounds out the richness and makes this nearly flourless cake a truly divine delight.

Being the first time I've really made a chocolate cake from scratch, I proceeded to line up all the ingredients I would need. I didn't have a single 5 oz 70% bittersweet bar as the recipe called for so I used one 3.5 oz with 56% cacao and one 1.4 oz with 70%. I cut out about 1 tablespoon of sugar to compensate, following suggestions Alice gives in her book, Bittersweet. It seemed to work.

I've never finely chopped chocolate before, and learned that my mom's big chinese cleaver works much better than the small paring knife and the medium utility knife I first used. The third knife was the charm.

After combining the 1/2 cup unsweetened cocoa, 2 tablespoons of flour, 1/2 cup of sugar, and pinch of salt in a small sauce pan with 3/4 cups plus 2 tablespoons water, I continuously stirred the cocoa mixture over medium heat to prevent scorching as Alice directed. But I began to wonder how I would know when this very liquidy concoction was simmering, and ready for the final timed 2 minutes before I would need to remove it from the heat. It took a while -- stirring and stirring, but I soon noticed the mixture thickening. I began stirring faster and after 2 minutes, I could tell it was starting to glob. It was done, and I immediately poured it over the chopped chocolate and began to stir. It now came time to whisk in the 1 teaspoon of vanilla (no problem), and then the 2 tablespoons of cognac.

Uh-oh. Problem.

Now my parents aren't into liquor. There is a little cabinet in the dining room where the spirits are kept. The bottles have been there for God only knows how long. While she was still living, my grandmother (dad's mom) would often have a little sip of something before retiring for the evening. She passed away over 15 years ago. The booze is old, I know. But being in an unopened bottle and baked in a cake, the cognac, I figured, wouldn't be a problem. It unfortunately was.

Screwing off the lid, I discovered that the cork was so old it had disintegrated from the top and was stuck in the neck of the bottle! As I see the chocolate out of the corner of my eye starting to cool and I need to whisk the cognac NOW -- what to do? Use another liquor maybe? No. Alice specifically says cognac or rum, and I know there is no rum in the house. Alice also does not list the alcohol as optional, meaning that it probably is essential for the deceptively rich taste in this surprisingly low-fat dessert.

I grab a cork screw to see if it would help. It didn't get the cork out, but it did drill a hole through the cork's center so that I could see into the bottle. As I poured to measure out the necessary one tablespoon, little bits of cork came floating out onto the spoon. I eventually was able to skim off the cork bits, add the cognac to the chocolate mixture, and whisk it in. Breathe a sigh of relief.

The two eggs, egg white, and 1/2 cup sugar did double in volume after beating on high for about 5-6 minutes as Alice noted, creating a foamy liquid froth that was easily mixed 1/3 at a time into the chocolate. I had done this with the mousse and found myself getting the hang for this folding action.

My mom had picked up some baking parchment so I could cut a circle for the bottom of the 8 inch pan. With the sides greased, and the batter poured, it was into a baking pan which I filled with BOILING water. (I learned from my mousse experience.) 350 degrees for 30 minutes, and the cake was crusty on top and the surface sprung back when gently pressed. Well, sort of. I gave my chocolate creation a few more minutes so it would have a better "spring" rather than be a simple "sprungk."

After a cooling and a few hours in the fridge (Alice says overnight but I couldn't wait), I unmolded it, while my mom taught me how to lightly dust it with powdered sugar.

And with the first bite, I was hooked. It was rich and dense, moist and decadent, with a deep bittersweet bite that was underscored by the cognac which seemed to intensify the chocolate and to meld the flavors together so to raise this cake to a new level of royal richness. It's hard to describe, but boy, was it good.

The cognac created a rich flavor profile so that this low-fat chocolate dessert tasted deceptively bad for you. That is the "Bittersweet Deception."

The liquor in this dessert made it soar over the top, as the spirits with the chocolate made my soul sing with another dessert success. I'm getting the hang of this chocolate baking thing, and learning a few things too. Next time, check the booze before I begin.

And may be sample a little too!

The 2009 "Perfect" Chocolate Cake

She said she was intimidated in making her chocolate cake for me. She said my standards were too high, but for Christmas this year, my cousin Janeen baked the "perfect" chocolate cake and wins the prize for the best chocolate cake of 2009.

While Buca di Beppo's Double Dark Chocolate Cake was in the running for the "perfect" prize this year, Janeen's creation takes the cake in not only being VEGAN (as Buca's was not), but also having a ganache that is not overly sweet, which was one of my only criticisms about Buca's near-perfect chocolate dessert.

A vegan adaptation of three recipes, Janeen was able to make the appropriate substitutions to create a cake that has the dense moist quality I like, the deep bittersweet chocolate taste I appreciate, and the rich but not overly sweetened ganache I expect in an excellent chocolate cake. The cake on its own was outstanding, with a fantastic frosting and filling which was a delectable delight on its own, but was the perfect complement for the cake. The ganache did not overpower the cake but enhanced each bite with harmonious cocoa-ed notes.

With a deep rich dark brown color, the cake was "subtly" bittersweet. In other words, it didn't have a sharp bittersweet bite, yet it also did not have the sickly sweetened sugariness that some cakes possess. It was a perfect blend of bittersweet sweetness that would please the taste palates of both dark chocolate and milk chocolate lovers. Truly a rare find in a chocolate cake.

There was a unique depth of chocolate flavor in Janeen's cake that I've never tasted before. At first, it took me off guard, but with each bite, I was addicted as I enjoyed the way the ganache frosting highlighted the chocolate subtlety in the cake. I had three slices, and with each slice, I kept trying to find words to express the subtleties in the flavors I was experiencing. It was simply an excellent cake on its own but raised to a new level of heavenly delight by the ganache frosting which was also vegan.

While bittersweet chips would add a bite to the cake which my dark chocolate palate appreciates, overall the cake was excellent - no complaints - and most importantly, Janeen's cake was a crowd pleaser, even among those who don't like chocolate cake! Everyone in the family, especially the non-vegans, enjoyed it and were impressed by how rich and delicious vegan chocolate desserts could be.

Janeen said, "It's so strange that people think because it doesn't have animal products that it will taste bad." How wrong they are! Janeen's cake proves that you can enjoy an excellent chocolate cake and be kind to animals as well, and for that Janeen wins my prize for the "perfect" chocolate cake of 2009. CONGRATULATIONS JANEEN!