Tuesday, March 4, 2014

"Laissez les bons temps rouler", otherwise known as It's Fat Tuesday, Ya'll!

Chanel Automne-Hiver 2014/2015
photo by The Coveteur
 Chanel Automne-Hiver 2014/2015
photo by The Coveteur
Chanel Automne-Hiver 2014/2015
photo by The Coveteur
It is appropriate that the ever genius, Karl Lagerfield chose to debut Chanel's supermarket themed Automne-Hiver 2014/2015 show on Mardi Gras! What could be more indulgent than this?! Instagram has been buzzing with images from this magnificent spectacle, but one of the best sites to see pictures of his masterpiece right now, is over at The Coveteur.  I would have died to be at the Grand Palais this morning, but I will content myself with everything that social media has to offer.  That, and some chocolate cake - it's FAT tuesday after all.
photo by Butter and Figs

This cake is always a huge hit.  The flavor combination of the maraschino cherries and the chili powder is fairly sophisticated, but the rich chocolate keeps everything grounded.  The end result is a lovely, moist cake, full of comfort and flavor.

photo by Butter and Figs
1 cup white sugar
1 cup dark brown sugar
1 3/4 cup flour -  I prefer to use Cup4Cup for a gluten-free cake
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp chili powder
 2 eggs
1 tbls vanilla
1 cup milk - I often subsitute almond milk if I'm making a dairy-free recipe
1/2 cup coconut oil, melted
1 cup boiling water
1/2 cup semi-sweet chocolate chunks
oz Maraschino cherries, roughly chopped, as well as about 1 1/2 tbls of the syrup
butter and figs
Pre-heat oven to 350F
lightly grease a bundt cake pan with coconut oil, or butter.

In a large mixing bowl, combine flour, powder, soda, salt, cinnamon, and chili powder - set aside.
dry ingredients - butter and figs
Crack the eggs into a separate mixing bowl,  preferably belonging to a stand mixer. Turn the mixer on low, and add the following ingredients in order: sugar, vanilla, almond milk, and coconut oil. 

Once this mixture is homogenous,  slowly add the dry ingredients and mix on low speed.  After the flour is combined thoroughly, increase the speed for 2-3 minutes, scraping the sides of the bowl from time to time. 

Slowly pour 1 cup of boiling water into the cake batter.  Mix on the lowest setting to gently combine.  This will thin the batter without losing any of the rich chocolate flavor.

Add the cherries, and the chocolate pieces.  Give the batter a stir with a wooden spoon until the cherries and chocolate are (somewhat evenly) disbursed. 

Pour the batter into the prepared cake pan, and bake at 350 degrees for 1 hour.
before  - butter and figs
after - butter and figs

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