Satisfy your chocolate yearnings with this cake, made from the Triple Chocolate Cake Mix and Milk Chocolate Frosting from The King’s Cupboard.
|Today is Chocolate Cake Day. There are many who opine that every day should be Chocolate Cake Day. Some days, we’re with them. Then we remember that there is too much of a good thing. And if every day were Chocolate Cake Day, when would we have lemon tart, pumpkin pie, apple crumble, etc.? So, you’ve got to watch what you wish for.
If you have a refined palate, you may have noticed that it’s not easy to go out and buy a great chocolate cake. We experience quite a bit of frustration when we bring home something that looks good—for which we have paid quite a handsome price—and the taste just isn’t there. It isn’t as if the bakery used (zut alors!) margarine instead of butter. The two biggest shortcomings are anemia in the chocolate department, and/or overly sweet, in both cake and frosting. You should never be able to taste the sugar in a recipe, any more than you should taste the salt.
|So, aside from baking your own favorite recipes from scratch, what’s a time-pressed person to do to celebrate Chocolate Cake Day?
– Keep a few boxes of the most excellent chocolate cake mixes from King’s Cupboard on the shelf.
– Bake up some of the King’s Cupboard Molten Chocolate Cakes & Gourmet Chocolate Cake Mixes (lava cakes). The Molten Chocolate Cakes are the “volcano cakes” or “lava cakes” you always order at restaurants…and you can make them at home in nine minutes. The gourmet cake mixes include Triple Chocolate Cake Mix and White Chocolate Hazelnut Cake Mix, with Triple Chocolate Frosting and Milk Chocolate Frosting to match.
– Splurge on our favorite Empire Torte, a dense, flourless chocolate cake that we admit an addiction to.
– Make this Chocolate Macaroon Bundt Cake. If you love Mounds bars, this is your slice of heaven.
If you want to bake from scratch, try this Chocolate Cabernet Flavors Di ‘Vine’ Cake, the 2007 winner of Bundts Across America. You can try it with a fruitier Cabernet Sauvignon; but you might want to take a look at our Wine & Dessert Pairings chart. Our Wine Editor prefers Late Harvest Zinfandel, Lustau Muscat Sherry “Emlin,” Recioto Amarone or Vintage Port with his chocolate cake.