For someone who often says I don’t like sweets, I have a slight addiction to chocolate.
And it’s no secret that there is chocolate in the fridge, pantry, and various rooms of the house. Fear not, they are kept in good conditions to prevent melting. It makes eating chocolate a little bit more fun when I get to pretend I am a pirate looking for buried treasure.
If the mood suits me, I’ll put on my bandana and sing an off-tune song about finding “me booty”.
But all of my silly behavior of aside, I wanted to make a chocolate cake that was both airy and not too sweet.
Did I succeed?
You bet your bottom dollar I did. It was so delicious that I had to tell myself no many times while trying to sneak a piece.
I ate this beautiful creation with butter pecan ice cream and poured some Petit Chocolat over the beautiful assemble.
If you have never heard of Petit Chocolat, then you aren’t the only one. It is a dark red wine with notes of chocolate. Think Kahlua, then add sexy at the end. Now I want you to guess the price of this beauty. If you are in the double or triple digits, then you are way off the mark.
You can actually find this bottle of delicious wine at your local Aldi’s. It ranges from $5.99 -$9.99 depending on which state you live in. I am actually not sure if Aldi’s carries this brand in their European stores but it’s fine. It’s not like I am jealous or anything about the amount of wine is available in the Aldi’s of the Western Hemisphere.
I’ll just take my time drinking this beautiful 14% alcohol, liquid chocolate. Please don’t mind me, I’m just having a glass of Petit Chocolat.
Let me get back on topic right after this sip. *Drinks an entire glass full of Petit Chocolat*
Now back to what I was saying. You actually don’t have to use this particular brand, Baileys, Kahlua, or Irish Cream would also work great.
What you are looking for is the right flavor, and what I deem delicious may be a bit strong, or weak for you. Change it, re-arrange it! Make this recipe your own. Just remember to pay us in royalties.
I want one shekel and a donkey.
Or you can donate to buy us a cup of tea.
Either, ither, neither nither (Very Jamaican phrase which means either option works but if it doesn’t work for you then don’t worry about it)
If you make this recipe, let us know. Send us an email or tweet to us. I am sure you will love it as much and we do.
9×5 Baking dish
Large pot for boiling water
Your strong arms (if you aren’t using a mixer)
3/4 cup of whole milk
1/4 cup of Petit Chocolat
1 cup of flour
1 tsp of baking powder
3/4 tsp of baking soda
1 tbsp of vanilla extract
1/2 tsp of salt
1/2 cup of kisses
1/4 cup of water
2/3 cup of brown sugar
1 tbsp of white rum (I used Wray &Nephew 63 proof)
1/4 tsp of allspice ground
1/4 cup of melted butter (This counts as a wet ingredient)
- Combine all of your dry ingredients into a bowl.
- Preheat oven to 350 degrees Fahrenheit
- In a small bowl combine your wet ingredients
- Place a medium saucepan with two cups of water over medium-high heat until it has started to boil
- In a medium bowl pour the chocolate chips and when it starts to melt add 1/4 cup of milk. (a metal bowl will work)
- Stir until milk and chocolate is fully blended together
- Combine your wet and dry ingredient and blend until smooth
- Gently pour in the chocolate mixture, while folding the mixture together.
- Let the mixture sit for 10 minutes and jiggle every now and then to help remove the air bubbles.
- In a 9×5 baking pan pour the mixture and let bake for 35-40 minutes.
- When your timer goes off, remove from oven and check with a toothpick.
- If it comes out wet, then put the cake back in the oven for 10 minutes.
- Remove from oven and let cool for 10 minutes
- You can have this with ice cream or by itself.
- Enjoy your hard work Rock Star!