IT’S A CELEBRATION!
I baked a decadent and rich chocolate cake to celebrate all my wonderful Instagram followers hence the “10,000” mini banner I cut and painted.
This chocolate cake is proudly a vegan chocolate cake, whipped together with sweet and rich extra virgin olive oil and melted chunks of semi-sweet chocolate chips. Even the frosting is made with olive oil, and it’s truly incredible. Not threateningly sweet, just right there at the “just right” gauge, and perfect with a steamy cup of black coffee/cappuccino or a cold glass of soy milk.
“A Note On Baking Powder”- EXCERPT FROM EDNA LEWIS- THE TASTE OF SOUTHERN COOKING just because I’m reading it right now. It offers some interesting baking tips I’ve never been aware of:
The women of Freetown used to make lovely cakes and breads that rose by the power of beaten egg whites, which were folded in at the last minute. For biscuits and cornbread they relied upon sour milk and baking soda as the raising agent, and, of course, yeast can be utilized in many types of cakes as well as breads. If cream of tartar is available, good results can be achieved by mixing two parts of cream of tartar with 1 part baking soda, and using this in replace of baking powder in the same amount the recipe calls for.” (Lewis 2015, 259)