I make this cake recipe as a cupcake all the time. It's a basic vegan chocolate cake recipe found on allrecipes.com and I have to say that it's just perfect. The batter makes a dozen cupcakes, or six oversize muffins if you're so inclined! And inclined I was this morning to indulge in a "chocolate muffin", aka chocolate cake batter poured into a six-muffin tin resulting in six giant cupcakes.
This cake is vegan, but you wouldn't know it from the dense, chocolatey and not too-sweet taste. So, grab your favorite dark cocoa powder and make some little cakes for breakfast!
One year ago I got married to my best friend, and one amazing dude. We had two weddings. That's right, two weddings. Due to our families living far apart and the difficulty involved in bringing everyone together for one event, we had two small ceremonies in each of our hometowns. Two weddings means two cakes! For Tom's hometown wedding, we found Tamara and her Mwokaji Cakery. She created a simple looking cake, but hidden within were fantastic flavors of lemon mousse and a chocolate layer with Oreo mousse - crazy good!
The groom's cake was from Just Desserts, a small, dark chocolate raspberry cake, just perfect.
However, for my hometown wedding, I had the help of my mother and aunt who created a deconstructed cake table with all my favorites: white wedding cake, chocolate cheesecake and a lemon chiffon cake. Each cake was just delightful.
There were no leftovers for our freezer for the tradition of eating a piece for the first anniversary. For the love of cake, I thought about revisiting one of these recipes and baking something myself, but life this year has proved more difficult than expected and so without time to bake on this first wedding anniversary, I found a heart-shaped, store bought cake. It did the trick. Chocolate, not too sweet and just right for sharing with my sweetie!