One-minute Chocolate Cake

This is not my birthday, Beautiful People! I am repeating this post because https://foodimentary.com tells me that today is a National Chocolate Cake Day, and I simply cannot pass that by.

Who do you think bakes a cake for my birthday?  You guessed it right! Not that my husband can’t cook or bake. He can, and he likes to do it. It’s all my fault – I dread cleaning up after his forays into my kitchen. So while he was at work, I whipped up a little cake for just the two of us. Even though it is sort of a significant date,  I am still not up to celebrating, so I didn’t feel like spending more than a minute on it. Well, two minutes, if you count the frosting. However, I am very strict about My Own Rules of Dessert (please click here), so it must be chocolate, and the more chocolate, the better!

One min chk cake 1.jpg

For my husband’s sake, I try to limit gluten as much as possible. So for this cake, I use whole spelt flour, light brown sugar, olive oil, soy milk, and unsweetened cocoa powder. A pinch of baking powder, a pinch of salt, and a little splash of vanilla extract – that’s all you need.  It helps to mix the dry ingredients first, then add the wet ingredients, and mix really well.

One min chk cake 2.jpg

How did it happen? I almost forgot the secret ingredient – a splash of rum!  Mix it in, it’ll only make it better!

One min chk cake 3.jpg

Here comes the moment of decision. It could be done as a trendy cake-in-a-mug, but I didn’t feel like having something as un-glamorous as that on my birthday. The alternative was to mist a microwavable dish with oil, transfer batter into it and shape it with a spoon. Note: if you try to mix it in that dish, the oil will be absorbed into the batter and the cake will stick to the dish. My intention was to remove it when ready. Microwave it on high for one minute and test by inserting a toothpick. If it comes out dry, the cake is done.  Depending on your microwave, it might require 10 – 15 seconds more. Don’t overdo it as it will be too dry. When ready, take it out of the microwave and let it cool completely.

One min chk cake 3a.jpg

Meanwhile, it only takes a few seconds to mix the frosting. You need some more cocoa powder, soy milk, vanilla extract, and your favorite sugar substitute (I use xylitol). I wanted to make it more liquefied, more as a sauce than frosting, but you can use coconut cream instead of soy milk to make it thick and creamy.  Whisk it briefly just to make sure everything blends nicely and refrigerate it uncovered. This way it thickens a little, but not much.

I know you are all curious about my “significant date”  and trying to figure out the numbers on the cake. My great-grandmother, while in her nineties, once told me that a lady has to choose an age with which she is most comfortable and stick to it for the rest of her life. When I turned 25, I had a phenomenal birthday, with my friends performing (I dare say better than on stage!), and I declared that I would be 18 from now and forever.

I had not celebrated my birthday for many years – simply refused to do it. Until – twenty years ago – I met my husband. I had another significant date coming up, and it coincided with arrival to Miami of my dear friends, the renowned Gypsy star couple, Rada and Nikolai (may he rest in piece) Volshaninov. Unbeknownst to me, my then husband-to-be arranged for a surprise party, invited family and friends, and persuaded Rada, Nikolai, and their daughter Kalinka to perform. Unfortunately, I can’t find any photos of that evening (and there are some!), but this is how they looked then.

IMG_20150614_224823

Twenty years later,  Nikolai (Kolya, as we called him), is no longer with us, but Rada is still singing, as stunning as ever. Sometimes, she still drags me on stage with her!  In my eyes, she is always twenty five.

This is what they looked like when we first met and became friends, in Odessa, during the filming of The Dangerous Tour.  I was almost eighteen then, and they were… oh, well, always twenty five!

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Meanwhile, my cake has cooled off and could be transferred to a serving plate by flipping it upside down. The crusty side has to end up on the bottom.

One min chk cake 4.jpg

By the time the frosting has sufficiently thickened, my husband came home and decided to decorate my birthday cake for me.  On top of liberally spread frosting (as you see, it ran down the sides and is surrounding the cake on the bottom) and some finely ground walnuts – found in the refrigerator – he is trying to make something with blueberries and raspberries. Let’s see!

One min chk cake 5

I don’t know about you, but I can clearly see eighteen! We cut it straight down the middle, between numbers 1 and 8, and it was moist, chocolaty, and scrumptious – the best!

INGREDIENTS

Cake:

  • 1/4 cup spelt flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons light brown sugar or xylitol
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons soy, coconut, or almond milk (rice milk is too thin)
  • 1 tablespoon olive oil
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon rum

Frosting:

  • 1 1/2 cup soy, coconut, or almond milk (use the same amount of coconut cream for thicker frosting)
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon or more Xylitol or any sweetener you prefer

PROCEDURE

  • Mist microwaveable dish with oil. Put aside.
  • In a separate bowl, mix dry ingredients, add wet ingredients, mix thoroughly.
  • Transfer batter to oiled microwaveable dish, shape with spoon.
  • Microwave uncovered on high for 1 minute. Test for doneness by inserting toothpick. If not done, microwave in 5 second increments until done.  Remove, put aside to cool.
  • Briefly whisk frosting ingredients, refrigerate uncovered until cake cools off.
  • Transfer cake to serving plate upside down. Liberally spread frosting.
  • Garnish with ground walnuts and berries.

Enjoy!

 

57 Comments Add yours

  1. A_Boleyn says:

    Nothing alike a chocolate cake with chocolate frosting … sometimes I get a craving. (I’m making butter tarts tomorrow but now I want chocolate cake.)

    Liked by 1 person

    1. So go for it – it only takes a minute!

      Liked by 1 person

  2. You are, without question, an artist in your own right, Dolly! And forever twenty-five! ❤

    Liked by 1 person

    1. Thank you so much, dear Anna; you are so sweet! I am blushing all over the internet…

      Liked by 1 person

    1. LOL Thank you so much, Derrick

      Liked by 1 person

    1. Thank you so much, darling; I am so glad you like it!

      Like

      1. No problem 🙂 check out my blog when you get the chance 😁

        Like

      2. I already did, and will follow with interest. I love travel blogs.

        Like

  3. sydspix says:

    Cute blog and the cake looks delicious! Happy Birthday!

    Liked by 2 people

    1. Thank you so much for a lovely comment, Syd!

      Like

  4. Super! The USA also has a public food remembrance in all cases. Lol
    I know so similar what you write of your husband. My mum also always says she prefers to bakes herself. Otherwise she will have to clean up all the more. 😉 Best wishes, Michael

    Liked by 1 person

    1. Thank you so much, Michael! I actually like the USA tendency to create public holidays for any reason in the world, including food. Why not? Let’s celebrate and have fun, and the more – the better!
      Have a wonderful weekend!

      Liked by 1 person

      1. Hello Dolly! These are public holidays too??? Great! Someone could tell it our officials!! 🙂 Best wihes, Michael

        Liked by 1 person

      2. Not public in terms of an official paid day off work, but it’s in most calendars, so people could use a pretext to celebrate something.

        Like

  5. weggieboy says:

    I had a variation on this recipe, but lost it. Thanks for the recipe, with a nice touch or your originality! (The rum is that improvement over the recipe I had!)

    Liked by 2 people

    1. Rum is always an improvement, I think!
      Thank you so much for your comment, Doug!

      Like

      1. weggieboy says:

        Ha! Ha! I agree!

        Liked by 1 person

  6. That does look scrumptious, and it’s easy, and i wish you many, many happy returns of your 18th Birthday!

    Liked by 2 people

    1. Thank you so much, dear Mimi! For as long as I am able to sing, dance, and cook, I will always be 18!

      Liked by 1 person

  7. spearfruit says:

    Wow Dolly, What a great way to make a quick chocolate cake. I’ve got to remember this one !! I love chocolate cake.

    Liked by 1 person

    1. I wish I could make you one, Gary! Thank you for your comment.

      Like

  8. Joëlle says:

    Oops, missed it! We had « tarte aux pommes » yesterday! I suppose foodimentary will mention that this coming Saturday is Chandeleur (crêpes Day). I checked: there is enough pear sauce left in my freezer to make my no-sugar-added-gluten-free crêpes. Will you make crêpes, Dolly? They can be made a couple of days ahead, saved in the freezer, then served on Saturday, lathered with a chocolate spread!
    Thank you for the recipe. Rum is definitely a nice touch in a chocolate cake. 😋
    Have a beautiful week!

    Liked by 1 person

    1. I checked with Foodimentary, and there is no crepes day, unfortunately. Which shouldn’t prevent anyone from making them, right?
      Have a great week, dear Joelle!

      Liked by 1 person

      1. Joëlle says:

        I guess the reason is that « Chandeleur » is a Christian tradition celebrated 40 days after Christmas, on February 2nd. So it is not really a national crêpe day.

        Liked by 1 person

      2. Fascinating,; thank you for telling me, Joelle! And what is the connection between the holiday and the crepes 40 days later?

        Liked by 1 person

      3. Joëlle says:

        Tough question for me, Dolly, I had to look it up! The reason for the specific date is simple: tradition has it that Jesus was first brought to the temple 40 days after his birth. This Christian holiday substituted Roman and Celtic pagan feasts, when people celebrated the end of winter. The candlelight processions in fields to ask the gods to bless future crops were replaced by candlelight processions in churches. The name « Chandeleur » actually comes from «  chandelles », an old name for « candles ». As for the crepes, their round shape and golden color symbolize the increasing presence of the sun, and for Christians it also reminds them that Christ is the light of the world.
        Thank you for asking, Dolly, I am now going to bed feeling much smarter 😊

        Liked by 1 person

      4. Thank you for this fascinating explanation, dear Joelle! This sounds to me like the Russian “Maslenitza,” which was also adapted from a pagan custom of going out to the fields and offering round buttered blini to the pagan Sun deity (“maslo” means butter in Russian, thus “Maslenitza”. I mentioned it here https://koolkosherkitchen.wordpress.com/2016/06/20/traditional-cheese-blintzes/
        It is always fascinating to me to trace historical connections between different cultures and traditions, and I thank you for giving me this opportunity!

        Liked by 1 person

  9. Joëlle says:

    P-S: we are exactly the same age!!!

    Liked by 1 person

  10. Happy Birthday and many more! I’d like to say “I’m ageless”. Haha. The chocolate cake looks scrumptious. Thanks for sharing.

    Liked by 1 person

    1. Thank you so much, darling; I am so glad you like it!

      Liked by 1 person

  11. plantpicker says:

    I will definitely be making that cake when I get married which is soon! I love that you opt for healthy ingredients. Happy belated birthday! I wish be following in your footsteps and be 18 from now going forward 🤣 lovely post!

    Like

    1. Thank you so much for your lovely comment, darling! Congratulations and best wishes for your upcoming wedding – many happy years together!

      Liked by 1 person

  12. kelleysdiy says:

    I always hear that “your as young as you feel” going on in the back of my head! Happy Chocolate Day Dolly….with love and admiration!

    Liked by 1 person

    1. You are as young as you convince yourself you are, darling! The way I bake (by request!), my husband has a Happy Chocolate Day every day!

      Like

      1. kelleysdiy says:

        Awesome at your home!!! 🐱

        Liked by 1 person

      2. Yep, it’s crazy, but it’s fun!

        Like

  13. lghiggins says:

    What a perfect little cake for a happy Unbirthday!

    Liked by 1 person

    1. Thank you, dear Linda! It’s the decoration that made it perfect, don’t you think?

      Liked by 1 person

      1. lghiggins says:

        Absolutely. So cute and delicious as well!

        Liked by 1 person

  14. A one-minute chocolate cake recipe? Those are a lot of ingredients and the most honest chocolate. I would hope the taste your chocolate isn’t quick. Best wishes for your birthday, Dolly.💓

    Liked by 1 person

    1. Thank you, darling, and I always accept good wishes, even though it’s not my birthday, but a repeat. 😻

      Like

  15. Birthdays re-remembered
    and shared with yummy chocolate and selected entertainment are notably timeless. And Dolly, may each celebration, be better than before. Cheer! 🎭

    Liked by 1 person

    1. Thank you so much, darling; you are so sweet!

      Like

  16. kelleysdiy says:

    One minute!!!!Amazing, my kind of recipe!

    Liked by 2 people

    1. So go for it, darling! You don’t have to make it chocolate; just make it vanilla, or any flavor you like. Thank you so much for stopping by!

      Liked by 1 person

      1. kelleysdiy says:

        Could I use banana?

        Liked by 1 person

      2. You can always use bananas – they are good for you, and you can use regular flour as well, but reduce sugar and milk in that case. Let me know how it comes out!

        Liked by 1 person

      3. kelleysdiy says:

        I would rather use the flour you suggested honey! I will try a vanilla first though!

        Liked by 1 person

      4. The only reason I use white spelt flour instead of regular white flour is to keep my husband off gluten. If you don’t have gluten restrictions, there is no need for it. Of course, white whole wheat flour is healthier, than regular white flour.

        Liked by 1 person

      5. kelleysdiy says:

        Thank you so much lovely lady! I didn’t know that! ❤️️

        Liked by 1 person

      6. My pleasure, darling! Most people don’t know, unless they find out that they have to know. Good for you that you don’t know!

        Like

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