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Unforgiveness Cake

Unforgiveness (Chocolate Spice) Cake

There's an LJ journal I follow (merovingian) which has lovely little sparkling gems of stories and ideas.  One was about "forgiveness" cake (this one) and listed a slew of flavorings in a small brown spongy cake, which inspired me to see if those really could be combined into anything edible.  Since forgiveness can be hard to find, I decided to leave that out.  Besides, "unforgiveness" cake is an appropriate name for something that (1) starts with things at a boil, and (2) tastes sweet at first bite but has a more fiery after-taste. :-)


2 cups flour
1 cup white sugar
1 cup brown sugar
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/2 cup milk
pinch of saffron
2 oz. bittersweet chocolate, broken or chopped
2 eggs, lightly beaten
1-1/2 tsp. baking soda
1 tsp. vanilla
1 Tablespoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon aniseeds, crushed
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom (or crushed seeds, but not pods)
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon black pepper
powdered sugar (for after baking)

Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 9" x 13" pan.  Put flour and sugars in a large bowl and stir together.  In a heavy saucepan, heat the butter, oil, water, milk, and saffron and stir over medium heat till butter is melted then raise temperature to bring just to a boil.  Remove from heat, add chocolate, and stir till chocolate is melted. Pour into the bowl with the flour and sugar and mix well. Then stir in the baking soda, eggs, vanilla, and spices.  (The batter will be very liquid, but don't panic; it's supposed to be.)  Pour into the prepared baking pan and bake for 30 to 35 minutes.  Remove, let cool a little, and sprinkle with powdered sugar.

The taste is remiscent of chocolate-covered cinnamon redhots, or the Altoids dark chocolate and cinnamon version, or the spices in Aztec/Mexican hot chocolate. If you're more sensitive to hot peppers than most, you can make it milder by reducing the cayenne to 1/4 (or even 1/8) teaspoon, reduce cinnamon to 2 teaspoons, and reduce ginger to 1/4 teaspoon. 

Crossposted to  food_snobbery



( 4 comments — Leave a comment )
Mar. 30th, 2008 05:25 am (UTC)
I passed along the link for this post to the inspiration. =)
Mar. 30th, 2008 03:34 pm (UTC)
Thanks! :-)
Mar. 30th, 2008 08:52 am (UTC)
Wow! Can I try some?
Mar. 30th, 2008 03:33 pm (UTC)
Sure! You just have to make it? Or let me know when you'll be around Boston. ;-)
( 4 comments — Leave a comment )