I have never been a big fan of chocolate. There, I said it. Put a chocolate cake and a bowl of chips in front of me and I’ll go for the chips every single time. Don’t get me wrong, I enjoy a slice of cake every now and then, but my true taste bud love lies with savory sensation, not sweet treats. But when your birthday rolls around you can’t exactly put candles on a bowl of chips or popcorn and cut of a slice for your birthday guests (or can you…). My birthday happens to fall during the tumultuous spring month of April. You never know what you’re going to get weather and seasonal allergy wise. Some years call for a delicious and refreshing ice-cream cake to help beat the surprising heat and warmth, and other years rely on a rich cake while it snows for the third week in a row. Whatever your choice birthday treat is, it can be difficult to find a substitute or safe snack for your food allergies or intolerances. Whether I’m baking a birthday surprise for someone or giving someone some helpful hints on what I like, I have a go to birthday recipe for my taste-buds’ every desire. A simple cake recipe with an extra special topping is sure to please and have your diners saying “how creative and delicious” as they go for their second piece or cupcake.
Chocolate on Chocolate:
- 2 cups all-purpose flour
- For substitutes: Almond, coconut, or Quinoa flour.
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- For substitutes: Whatever your allergen is, dairy substitutes can be: Almond, coconut milk, or cashew (Note: These substitutes may make the mix a bit sweeter.)
- ½ cup vegetable oil
- 2 large eggs
- For substitutes: You can use apple sauce, baking soda and vinegar, tapioca, flax seed or chia seed.
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions for Cake:
- Preheat oven to 350º F.
- Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl. Mix well until combined.
- Add milk (or substitute), vegetable oil, eggs (or substitute) and vanilla to above mixture and mix together.
- Add boiling water to the cake batter until well combined.
- Distribute batter evenly into a cake pan (or cupcake pans, fill half way to top so they can rise).
- Bake for 30-35 minutes or until a toothpick comes out clean after poking the centre.
- 8 tablespoons of unsweetened cocoa powder
- 3 cups confectioners sugar
- 7 tablespoons unsalted butter
- 1 tablespoon evaporated milk
- 1 teaspoon vanilla extract
Instructions for Icing:
- Beat butter until smooth
- Add dry ingredients to the above mix
- Add vanilla extract
- Beat until smooth and fluffy
- Set aside and ensure cake is cool
- Spread the icing on the cake using a spoon or spatula, trying to cover all sides evenly
Now, here is where my secret ingredient, my delicious proverbial cherry on top idea is added to this otherwise normal cake mix. I’m going to let you in on my secret ingredient that will appease any taste bud whether they prefer chocolaty sweetness or salty treats. After you’ve iced your cake or cupcakes with your fluffy chocolate icing, as they cool, pop some delicious popcorn (salted lightly) and place it on top of your cupcakes or cake. Distribute it evenly or add 2-3 pieces to each cupcake. If you’re feeling like your sweet tooth is winning, add a mixture of salty and caramel covered popcorn together. It adds a salty, crunchy topping for your moist and chocolaty cupcakes. Even for someone, like me, who isn’t too crazy about chocolate will love this combination of tastes.
I developed my salt tooth, as I call it as an adult, and haven’t looked back since. It seems chocolate lost its appeal for me. It’s not you, it’s me, I swear chocolate. When my birthday comes around each year I don’t want to miss out on the cake and candles. I’ve found a great merger of my favourite salty snack and an excellent cake mixture that’s sure to have you blowing out those candles as soon as “Happy Birthday” is in its final line so you can eat.
– Arianne K.
*For the original recipe, click here.