Okay, I never said I was a cake decorator. This decoration was just one mistake after another: from rolling the fondant too thin, to trying to cover it with royal icing and then forgetting how royal icing works. And then, in a moment of childlike brilliant madness, I stuffed a brush that is meant to clean piping bags into a bottle of food coloring and splattered the cake. Jackson Pollock would be proud of this cake… I could sell it as abstract art for a million dollars, say that it expresses the chaotic beauty of being a single mother and such.
It was so much fun to make and I stretched it (needlessly) over the course of several hours and made it an all day thing–mostly because my cake decorating kit I had ordered was at my parents house and I didn’t want to drive over there and then come back and bake a cake. So I baked it first, made the icing and fondant and covered it while I went and picked up my package (and did my laundry). Three hours later, we came back home and I got to work.
The best thing about substituting coconut oil for butter is that really keeps well outside of the fridge (most cakes do, but because of the nature of coconut oil, you can really REALLY tell the difference between a cake that cooled in the fridge and one that just sat on the counter–more on that later). So three hours had gone by and the cake was perfectly ready for my “expert” self to cover it and decorate.
Yeah… it didn’t turn out like I had planned. But as I explained in my instagram post, I don’t have room for perfectionism in my life. It really just sucks the fun out of everything and is literally exhausting. So instead of stressing and calling the cake a failure, I took a chance and made it an art piece.
And it has gotten RAVE reviews! It is moist, fudgy and it will keep you awake for sure! I plan on making this cake again a few times and continuing to fine tune the recipe (my sensitivity to coffee really made itself known here). Before you hit my altered recipe, here is the link to the original one that I got from Pinterest! Please be sure to check this one out too: https://www.ourheritageofhealth.com/depression-era-chocolate-cake/
Here it is!
- Chocolate Caffeinated Momma Cake
3 cups of flour
2 cups of granulated sugar
1 tsp of salt
6 Tbs of unsweetened cocoa powder
1 box of chocolate pudding mix (non-dairy)
2 tsp of baking soda (yes soda!)
¾ cup of coconut oil, melted and cooled
2 tsp of vanilla extract
2 cups of freshly brewed coffee (can be diluted with water. When I made this I substituted all of the water with coffee. Which definitely works to enhance the chocolate flavor, but when you are sensitive to coffee like me… makes for almost too rich of a cake *gasp*).
2 Tbs of white vinegar
Preheat oven to 375 and grease 2 9” round cake pans. As always, be sure you know how your oven acts! Mine runs hot, so at 375, it is probably close to 400.
In your mixing bowl, combine all of your dry ingredients and mix well. I typically mix about 3-5 minutes on low to make sure everything is incorporated well.
Add melted/cooled coconut oil, vanilla, vinegar and coffee. Crank the mixer up to medium and mix for another 3 minutes or until it is a smooth batter. It may foam a little as the soda reacts to the added acid.
Bake for 15-25 minutes, or until toothpick comes out clean. Mine was done in 15 minutes!
- Chocolate Caffeinated Momma Icing
3 ½ cups of powdered sugar
1 ¼ cups of unsweetened cocoa powder
¼ cup of coconut oil
1 tsp of vanilla extract
½ cup of coffee (can substitute with water)
Combine dry ingredients in a large mixing bowl on low
Add vanilla and coconut oil and turn mixer up to medium
Slowly and gradually add coffee to the mix
Mix until all ingredients are incorporated and the icing is running smooth. (typically 3-5 minutes)
- Coffee Simple Syrup
1 cup of coffee
1 cup of granulated sugar
Heat coffee and sugar in a saucepan over medium heat until sugar is completely dissolved. Cool before spreading evenly over the cake layers while they cool. This really helped keep them moist and fudgy and delicious!
For decoration I rolled marshmallow fondant over the cake (recipe to come) and, in a haste poured some royal icing over it… and then sprinkled with food coloring. You know, as is only natural. What was really cool was while the icing hardened and the coloring set, it created this watercolor effect that went way beyond the “4-year-old having a tantrum” splatter that I was going for. It was fantastic and unique and 100% mine. And isn’t that how we like all of our bakes?
So there you have it! What are your thoughts? Let me know what you think and please post a picture of your wackiest childlike brilliant madness in the comments!