Chocolate Fudge Cake – forget the other stuff

This brilliant cake recipe was given to me by my sister. I have loved her ever since. It is our standard family birthday cake. That’s not my sister up there, they’re just trading cacao beans ready for someone’s birthday cake.

They say:

“There is no doubt that chocolate beats kissing hands down when it comes to providing a long-lasting body and brain buzz; a buzz that, in many cases, lasted four times as long as the most passionate kiss.” Heartbeats go from 60 to 140 beats per minute, according to a study carried out by Dr. David Lewis of Mind Lab. No wonder the Aztecs thought cacao beans were valuable as currency. A turkey was worth 100 beans and an avocado was a bargain at three beans. Taxes were paid in cacao beans. This is powerful stuff.

Two-thirds of the chocolate people eat today comes from West Africa. The variety of tree is Forastero and originated in the Amazon Basin. In Central America, cacao has been grown and processed for over three millennia but wasn’t available in Europe until the 1500s when it was introduced by the Spanish. The drink was an expensive delicacy for a century until plantations were established in Mesoamerica with an African workforce.

The first chocolate house opened in London in 1657. In 1689, Dr. Hans Sloane invented a milk chocolate drink that was used by apothecaries and later sold to the Cadbury brothers in 1897. The Industrial Revolution stimulated the invention of machines to process chocolate, which made it more accessible. In 1847, Joseph Fry & Son discovered how to make solid chocolate and the chocolate bar was born.

Call it what you like, xocolatl contains alkaloids such as theobromine and phenylethylamine, which affect the body, fight fatigue, raise serotonin levels and even lower blood pressure; dark chocolate may benefit circulation. It may fight cancer, stimulate the brain and reduce coughing. But do we need these reasons to eat it? The most reliable way of absorbing chocolate is by mouth. This cake will increase your heartbeat and give you a buzz you won’t regret.

CHOCOLATE FUDGE CAKE

1/2 cup (4 oz) butter, softened

1 cup sugar

2 eggs

1 tsp. vanilla essence

2/3 cup cocoa

1/2 cup water

2 tsp. vinegar

1 cup milk

1 3/4 cup flour

1 tsp. baking powder

1 tsp. baking soda

pinch of salt

In a medium or large bowl, melt butter in microwave. Add sugar, eggs, vanilla and beat. In a small bowl, blend cocoa and water. Add to creamed mixture. In 1-cup glass jug, add vinegar to milk to sour. In large glass jug, add flour, baking powder, soda and salt. Add to creamed mixture with sour milk. Pour into two greased and floured 8-inch (20-centimetre) round cake tins or 9 x 13” (23 x 33 cm) pan. Bake at 350 degrees for 30 minutes. Cool slightly before turning out onto wire rack. Ice with Chocolate Vienna Icing.

CHOCOLATE VIENNA ICING

1/2 cup butter (4 oz)

3 Tbsp. cocoa

3 Tbsp. water

2 1/2 cups icing sugar

1 tsp. vanilla essence

In a medium bowl, melt 1/2 cup butter until creamy. In a small bowl, blend 3 Tbsp. cocoa with 3 Tbsp. water until smooth. Add 2 1/2 cups icing sugar to butter alternately with cocoa mixture. Optional: vanilla essence.

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