Happy Chocolate Cake Day!!!

In the continuing spirit of rather odd holidays (which I adore and totally works with my sense of humor) today is Chocolate Cake Day.

It is just about one of the most perfect holidays that anyone can conceive, in my mind, especially for the chocolate lover in me.

Here is what the Internet has to say about it:

When : Always January 27th

Chocolate Cake Day is a a chocolate lovers delight, and a day to eat cake. Why this a day to "bake your chocolate cake....and eat it, too!"
On this day, a white or yellow cake will not do. Nor, will part chocolate, part white suffice. It must be chocolate, all chocolate. You can make milk chocolate, dark chocolate, fudge, or any other type of chocolate cake.
The only reference to Chocolate Day on the Internet is from Ecard and calendar websites. This might lead you to conclude that this as a day for(and by) the Ecard companies. But, we know better. This day is for you, and all chocolate lovers.
There are three objectives of Chocolate Cake Day: To bake a chocolate cake. To decorate a chocolate cake. And, to eat a chocolate cake. Of course, if you are to busy to bake or decorate a cake, then just eating a chocolate cake will certainly do!  

And I certainly cannot leave you without a recipe to a lovely chocolate cake just in case you feel inspired to bake on this most appropriate of days. :-)

Here's a RECIPE for a lovely, rich, chocolate cake:

Ingredients (serves 8):

• 200g good-quality dark chocolate, roughly chopped
• 250g unsalted butter, softened
• 1 1/2 cups (330g) caster sugar
• 1 tsp vanilla extract
• 4 eggs
• 2 cups (300g) plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 cup almond meal
• 1/3 cup good-quality cocoa powder, sifted

Instructions:

• Preheat the oven to 160°C. Grease and line the base and sides of a 23cm springform cake pan.
• Place chocolate and 60g of the butter in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir occasionally until melted, then set aside to cool.
• Place the sugar and remaining butter in an electric mixer and beat until pale and fluffy, then beat in the vanilla extract. Add the eggs one at a time, beating after each addition, until just combined. Beat in the cooled chocolate mixture.
• In a separate bowl, sift together the flour, baking powder and bicarbonate, then add the almond meal. In a third bowl, combine the cocoa powder and 2/3 cup (160ml) of boiling water. Gradually fold the dry ingredients into the chocolate mixture, alternating with the cocoa mixture, until all the ingredients are combined.
• Pour mixture into prepared pan and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool slightly, then remove the collar of the pan and cool completely.
• If you wish to fill the cake, carefully cut it into 3 layers horizontally. Place the bottom layer on a serving plate, then use a spatula to spread with half the whipped chocolate filling. Place the middle layer on top, and spread with remaining filling. Place the top slice onto the cake and carefully pour over the glaze, letting it drip down the sides. Allow half an hour for the glaze to set before cutting.

I never do anything different when it comes to baking because I find it always helps (me) to follow the instructions exactly. The few times I've messed around with the recipe things have not turned out so well.

Yum ... chocolate ....

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