Posted: Tuesday, February 13, 2007 6:00 pm
Last minute cupids, take heart! If you've somehow been living in a daze and only this morning realize that yes, today IS Valentine's Day and you haven't done a thing, there's still hope. You're not doomed to the last dog-eared card in the store and a bag of conversation hearts. You can give the appearance that you've been plotting for weeks by coming home from work and putting together a quick, easy cake that has the endorphin-producing benefits of chocolate. Plus, because it's a little on the gooey side, it seems doubly decadent.
And if that weren't enough, here's value number 3: Because the cake uses buttermilk, canola oil, and cocoa in the place of butter and solid chocolate, it's not a heart attack on a plate. What better way to say, "I love you" than to feed your darling something less likely to do him/her in?
Of course, if you want to go full bore, you can bake this cake in two layers and slather it with the chocolate mocha frosting below, or your favorite buttercream. But you can also turn out an elegant and refined presentation by putting it in a single layer springform pan, baking it, popping off the outer ring when the cake has cooled a bit, and sprinkling the top with a snowy dusting of powdered sugar. That heart-shaped lacy paper doily from the kids' craft drawer, or a simple heart you cut out of a sheet of paper yourself can form a lovely stencil over which you can drift the powdered sugar.
They'll never know you waited til the last minute when you present your loved ones with this beautiful, edible valentine.
And there's no way they won't get the message: It will be right there in front of them in black and white!
Gooey Chocolate Cake
1 cup buttermilk
1 cup canola oil
2 eggs
2 cups flour
2 cups sugar
1 tablespoon baking soda
1 teaspoon salt
¾ cup cocoa
1 cup strong hot coffee
1 teaspoon vanilla
Preheat oven to 350. Beat milk and oil together; add eggs. Set aside. Sift together flour, sugar, baking soda and salt. Stir in cocoa. Add milk-oil-eggs mixture alternatively with dry ingredients and the coffee and vanilla. Mix well. Spoon into two cakepans lined with parchment paper (or greased and floured). Or for a one-layer cake, use a 10-inch springform pan. Bake 25 to 30 minutes for two layers; 40 minutes for one layer. Cool. Frost, if desired.
Chocolate Frosting
3-4 ounces unsweetened baking chocolate
3 tablespoons butter
1 pound powdered sugar
4-6 tablespoons brewed coffee
Melt chocolate and butter in a small saucepan over low heat. Transfer to mixing bowl. Sift powdered sugar into bowl while mixing. Alternate sugar with coffee. Beat until smooth and fluffy.
Lynne Ireland lives to eat and welcomes comments and questions from others who do (or don't). Contact her at savor@journalstar.com.