Chocolate Oatmeal Cake For My Birthday

Yep, it's my birthday.  My 50th Birthday.  One half of a century old.  I have boys.  A 9 1/2 year old and 5 1/2 year old twins.  Hubby of 24 years.  Beautiful friends.  Some loving family.  Dogs, cats, mini horses, big ole pigs and an old goat.  I'm a Blessed and Happy Old Girl!

Here is my birthday cake.  I didn't want an overly sweet cake.  This is dense, moist, rich and chocolaty.  You may want to use regular cocoa and semi sweet chips if you want a sweeter cake.  Love and hugs!

Chocolate Oatmeal Cake

1 cup quick oats, my homemade instant oatmeal works great

1 1/4 cup water, boiling, I think I will use milk or buttermilk next cake

1/2 cup Hershey's Special Dark Cocoa, or any cocoa

1 1/2 cups King Arthur unbleached all purpose flour

1 1/2 cups sugar

3 Tablespoons molasses, unsulphured

1 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

1/2 cup oil

2 teaspoons vanilla extract

1/2 cup Hershey's Special Dark Chocolate Chips or semi-sweet, optional

Put oatmeal in a bowl, sift cocoa in, add boiling water, stir and set aside for 20 minutes or until liquid is absorbed.  

Preheat oven to 350 degrees F.

Grease bundt pan.  My bundt pan was too large  I think I have a 12 cup. 

In large mixing bowl whisk, or sift, together flour, salt, baking powder and baking soda.

Beat together sugar, molasses and oil.  Beat in eggs until mixed.  Add flour mixture and beat just until incorporated.  Add oatmeal mixture and vanilla, stirring to mix well but not over mix.  

Pour batter in bundt pan and cook for 20 - 30 minutes.  It's done when toothpick comes out clean.  Always check before earliest time.  

Let cool for 20 minutes.  Run a plastic knife around edges, I use one of my twins old zoo pal knives,  ~smile~  Remove from pan onto serving plate or cooling rack. 

Top with ganache or dust with powdered sugar.  

Dark Chocolate Ganache

1/4 cup heavy cream

1/2 cup Hershey's Dark Special Chocolate Chips or semi sweet chips

Heat cream just until boil.  While heating but chocolate chips in a bowl. 

Once cream has come to a boil, pour over chocolate chips.

Whisk until chocolate is melted and smooth.

Spoon over cake.

Slice and enjoy warm or place in refrigerator to set chocolate. 

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Weekend Potluck #41

Dark Chocolate Zucchini Banana Cake

My precious oldest son made 6 A's and 2 B's on his final report card for third grade!!!!  I wanted to make his something special that was a healthier than my usual way of cooking.  I asked and my gorgeous friend, Ann of Sumptuous Spoonfuls, shared her recipe for Decadent Double Chocolate Zucchini Bread I loved the recipe the moment I saw it.   I love ALL of Ann's recipes for that matter!  

A quick trip to the store for zucchini, braving Tropical Storm Debby's rain bands and a stop by the Dr.,  I was bitten and scratched by one of our kitties this morning, I was all set to cook.  The bread...my boys call it cake, it's that good, has the rich taste a dark chocolate, a hint of banana, not too sweet (you can adjust sugar to your taste), and very moist!  A hit!  A little dense and oh so good! 

Well, what are you waiting for?  Go pick, or pick up, some zucchini!  <3 and hugs! 

Dark Chocolate Zucchini Banana Cake

2  squares unsweetened chocolate, 1 oz each, melted

1/4 cup unsweetened cocoa

1 1/4 to 1 1/2 cup granulated sugar

3 eggs

1/2 cup nonfat yogurt

1 ripe banana mashed, approximately 1/2 cup

2 1/2 to 3 cups grated zucchini,  I used one medium

1 teaspoon vanilla extract

1 cup unbleached whole wheat flour

3/4 cup all purpose flour

1/4 cup milled flax seed

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon, optional

cinnamon sugar to sprinkle on top

Preheat oven to 350F.  Oil or spray 9" spring form or cake pan.  

Melt chocolate according to directions. Cool.

Add cocoa, sugar, eggs and yogurt.  Mix well.

Sift together all dry ingredients.  

Add to wet ingredients and mix to incorporate. 

Pour in pan and bake in preheated oven for 30 minutes.

Turn and cook another 10-25 minutes.  Yeah, I know it's a wide range in time.  

I kind of lost track.   As always, my oven cooks different than yours.  Please adjust time accordingly.
It's done when toothpick, skewer or thin knife comes out clean.
Cool on rack and wait as long as you can.  Okay, go ahead and cut it now.  You deserve it!
Sprinkle with cinnamon sugar and enjoy! 

Enjoy!  Love and hugs! 

Chocolate Ricotta Cake w/Bittersweet Yogurt Icing

I found a recipe on the side of Sorrento's Ricotta container for The Best Chocolate Cake Ever.  I just had to try it to see if it was telling the truth.  Changing just a little bit from the original and now waiting to see how it turns out......It was wonderful and my boys were any the wiser of my switch!  My oldest said it was the best while my twins keep asking for it for breakfast!  As far as the icing (frosting) goes, well, let's say I came about it mistakenly by not having enough ingredients on hand when I started the cake.  My boys loved the bittersweet taste.   Get the ricotta out of the fridge, you have a cake to bake!  Enjoy!  <3 and hugs!