Witchin’ in the Kitchen: Yin and Yang Chocolate Cake Recipes

I enjoy making healthy, wholesome food. Really I do….most of the time. There is a time for granola and then there is a time when we let them eat cake. These two chocolate cake recipes are nourishing in different ways…they feed the soul with richness and indulgence because life is meant to be enjoyed.

Milk Chocolate Shavings CC0 Public Domain - Pixabay
Milk Chocolate Shavings CC0 Public Domain – Pixabay

I’ve often make these two cake recipes together as a Yin and Yang complement to each other. They are like the bride and the groom cake, but opposite the traditional way of thinking about it the flavors. The depth of the milk chocolate cake being like the earthy dark, underworld goddesses and magick and mystery. The lightness of the white chocolate and raspberry cake being like the bright, sunny Sky Gods of the heavens.

June is wedding and hand-fasting season, and so I offer these recipes as a simple choice for homemade wedding cakes. Although they are so soft they would never hold up to fancy cake decorating techniques, I promise they don’t need them. Plus, they are super easy to make!

From WAAAAY back in my early days of learning the ways of the Southern cook, comes this relic of a delicious past. Back when my mother and grandmothers were teaching me their ways of the kitchen, we didn’t know as much about the dangers of processed, packaged foods.  So yes, these recipes are as junkity and off-the-shelf as they come, but occasionally that is still okay.  These two cakes are so decadently luscious they might drop a diabetic dead on the spot, but what a way to go!

As far as I’m concerned, if you put fresh fruit on top of it at the end, its health food.

Enjoy!
~Heron

 

Milk Chocolate Decadence Cake Recipe

Ingredients:

  • 1 package chocolate cake mix
  • 1 package chocolate pudding mix (3.9 ounce)
  • 1 container sour cream (16 ounce)
  • 3 eggs
  • 1/3 cup melted coconut oil
  • 1/2 cup Coffee Liqueur, like Kahlua
  • 1 1/2 cups Chocolate chips
  • Fresh, sliced strawberries, blueberries

Directions:

Preheat oven to 350 degrees. Grease and flour a 10 inch bunt pan – but better it its a relatively simple design of the pan, this cake is super-soft, and so sometimes will get stuck in fussy pans..

In large bowl, mix all ingredients except chips. With an electric mixer, beat until well blended. Batter will be reeeaaallly thick.

Fold in chocolate chips with a spatula. Scrape batter into the prepared pan, which is the hardest part of this whole recipe, since it is so thick.

Bake on center rack for 60 minutes or until cake springs back when lightly tapped. The toothpick test does not work; it would come out gooey even when it is done. Cool 10 minutes in pan, then turn out onto serving plate to cool completely.

This cake does not need frosting, because it basically has a frosting recipe baked into the cake itself.  The dark, gooey richness is so intense it does need a little something to lighten and brighten the bite, so I serve each piece topped with fresh sliced strawberries and blue berries.

White Chocolate Raspberry Cake
Raspberries CC0 Public Domain – Pixabay

White Chocolate and Raspberry Cake Recipe

Ingredients:

  • 1 package white cake mix
  • 1 package vanilla pudding mix (3.9 ounce)
  • 1 container sour cream (16 ounce)
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup Chambord Raspberry Liqueur
  • 1 1/2 cups White Chocolate chips
  • 1 jar of your favorite Raspberry preserves.
  • Fresh Raspberries
White Chocolate Chunks
White Chocolate CC0 Public Domain – Pixabay

Directions

Preheat oven to 350 degrees. Grease and flour a 10 inch bunt pan.

In large bowl, mix all ingredients except chips. Beat with a hand-mixer until well blended. Batter will be thick. Fold in the white chocolate chips.

Spoon the batter into the prepared pan. Bake for 60 minutes or until cake springs back when lightly tapped. The toothpick test does not work; it would come out gooey even when it is done. Cool 10 minutes in pan, then turn out onto serving plate to cool completely.

Melt the raspberry preserves in the microwave, or in a small sauce pan on the stove, just until liquefied and then drizzle over the cake. Top with fresh raspberries.

VOILA!

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