There, I said it. Don’t be a hater, or stop following me. I have been keeping this secret from those of you that only know me through my blog. Sorry….!
Pick up your jaw, and put your eyeballs back in their sockets.
I’m tired of my friend Becky “F” making me feel like I’m a phony! She’s mean. But, seriously one of my BFF’s.
Ok, so here’s why I don’t eat chocolate or drink coffee, tea and soda pop.
1.) I’ve decided to be caffeine free since 6th grade.
So yes, for those of you that are doing the math IT’S BEEN A LONG TIME! (I’m 35, if that helps some of you)
Over the years I have developed quite a phobia of chocolate. I don’t even eat things that are even drizzled, touching, frosted, coated or scooped out with the same spoon as chocolate. I’m totally overboard with this, I know. But, as with anything I don’t even think about this. It’s just been my way of life for almost 23 years.
I do eat white chocolate without cocoa butter. White chocolate isn’t even really chocolate, it’s just a delicious creamy candy. And as far as soda pop, COME ON THAT STUFF IS AWFUL FOR YOU!
However, I do love the smell of a rich chocolate dessert baking. And who doesn’t love the smell of coffee?! Sometimes I’m tempted, but I never surrender.
Ok, now that I have made my confession and I feel this freedom, I want to share with you my requested birthday cake when I did eat chocolate.
I would beg Nellie to make me this cake all the time. I’d eat this cake until I was sick. And by golly if I were to ever eat chocolate again this is what I would eat first and then second!
Nellie would make this cake in a bit of a different style. But all the ingredients are the same.
Make and bake your cake. This is a very runny batter.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup milk
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared dish.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Remove from oven. Cool completely.
Cut into 18-20 squares. Then split each square into two. Fill with the filling. Smooth the sides. And dip all sides into the ganache then cover the top. Or, leave the sides exposed and just spoon the ganache over the top. Garnish with a raspberry.
Whipped Cream Filling
3 cups Heavy Whipping Cream
3/4 Powdered Sugar (add more if the raspberries aren’t very sweet or if you just like it sweeter!)
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
2-2 1/2 cups Fresh Raspberries
Add the heavy whipping cream, powdered sugar, and extracts to a COLD mixing bowl. Whip on medium high speed until it can hold a solid peak. But, don’t over whip!
Fold in the whole raspberries. Don’t crush or purée; keep whole.
12oz of Semisweet Chocolate, chopped
1 cup Heavy Whipping Cream
2 Tablespoons granulated sugar (optional)
1 teaspoon vanilla
Heat heavy cream just to a simmer. Pour over chopped chocolate, add sugar. Let sit for 3 minutes. Stir until smooth. Add vanilla.
*Chocolate cake adapted from, Hershey’s. Thank you!
*Chocolate Raspberry Cake Squares first seen and created on Tahnycooks.
*Side note: Using a heart shaped cookie cutter would be super cute. I thought about it, but I didn’t want to have any cake scraps around since, I don’t eat chocolate! The square shape prevented scraps!
*Side note: Nellie brought me over this cake. No chocolate!