Indulge in the wondrous effects of chocolate and on Chocolate Cake Day, observed annually on January 27, pay homage to the cocoa bean.
You think you have eaten your quota. Your brain is signaling that you are as stuffed as last year’s Thanksgiving turkey. You pronounce you can’t possibly eat another bite, tapping your belly for emphasis.
Well, think again.
From flourless to torte to mousse, chocolate cake is featured on almost every restaurant menu. As one of the most beloved flavors, the chocolaty offerings tantalize taste buds and convince overstuffed diners that perhaps they can manage a few more bites after all.
Traditional chocolate cakes include scarlet-tinged devil’s food and red velvet, cherry-laced Black Forest and coconut-frosted German chocolate. During the 1980s, single-layer flourless cakes became popular because of their elegant presentations and abbreviated ingredient lists.
Of course, you can downsize by making individual molten-chocolate cakes. Served hot from the oven, this dessert was made popular during the 1990s. Cut into this miniature and marvel its gooey lava-like center.
If you are planning a wedding, take note. Brides are bucking the white-cake tradition, opting instead for chocolate-inspired wedded bliss.
The toughest part of celebrating Chocolate Cake Day is deciding which cake to bake. My advice is to skip the kitchen and visit a bakery. Remember when our elders warned us to not spoil our appetites? They were right. So always save extra room for a generous slice of chocolate cake.