Chocolate Breakfast Cake

It is a lovely day here in the subtropical hollow, however, we are extremely busy with packing and getting things ready for our move. In light of this, my last couple posts were admittedly a bit weak (smile). This is how it often goes when eating becomes a chore rather than pleasure due to a whirlwind of work.

I was able to get up one misty, dark morning though and start early on what we call 'chocolate breakfast cake'. I'll let you read the ingredient list and decide for yourself whether you would eat this cake with fruit and coffee for breakfast. We already did though, and there is not a crumb left after a couple of days. I must say it was quite good for a whole grain cake with no cane or beet sugar. Indeed...

Chocolate Breakfast Cake-1 Layer

1 1/2 Cups King Arthur White Whole Wheat

1/2 Cup Xylitol*

3-4 Tbsp. Organic Cocoa

1 Tsp. Baking Soda

1/8 Tsp. Salt

1 Cup Water

1/3 Cup Vegetable Oil

3 Tbsp. Maple Syrup

1 Tbsp. Strong Coffee

2 Tsp. Red Wine Vinegar

1 Tsp. Vanilla Extract

* If you do not want to use xylitol, 3/4 cup of turbinado or packed light brown sugar is great.

Preheat the oven to 345 degrees and grease a 9-10 inch cake pan.

In a bowl, combine the flour, xylitol or sugar, baking soda, salt, and cocoa. Mix thoroughly. Create a well and add all of the wet ingredients. Very gently stir till homogeneous-do not over mix. Pour into the prepared cake pan and bake for 20-25 minutes. Allow to cool for at least an hour before running a knife along the sides and turning the cake out onto a plate. The bottom of the cake will look more moist & level than the exposed side, which makes frosting the cake easy.

Super Frosting

1/4 Cup Xylitol

2 Tbsp. Corn Starch

2 Tbsp. Organic Cocoa

1/2 Cup of Coffee

1 Tbsp. Earth Balance or Organic Butter

1/4 Tsp. Vanilla Extract

1 Tbsp. Maple Syrup

In a sauce pan, place the cocoa, corn starch, xylitol or sugar, cinnamon and salt. Mix. Turn the heat on and place the dial to medium heat. Immediately add the coffee, butter, & maple syrup while whisking. Whisk until smooth and closely watch for the mixture to begin to thicken into a frosting. This will happen quickly, so do not walk away. When thick enough to spread, immediately pull the frosting off the heat. Add the vanilla and mix. Allow to cool for a couple of minutes before spreading onto your layer cake.*Note: This is enough frosting for one layer cake.

p.s. This is called 'Super Frosting', as it is easy to make with less fat. Plus, it molds like that frosting on Hostess cupcakes.

By late morning, Dearies, the light poured in waking my groggy eyed Cauldron Boy and I served him this lovely cake with organic coffee and sliced banana. Not too shabby, eh;-)!?