Un-stream-lined

Food, Travel, Design and the occassional wordiness

Maple glazed chocolate fruit-and-nut cake August 17, 2012


This would make my mom furious. And by this I mean the situation which led to this blog post, not the outcome. What kind of functional kitchen runs out of sugar and butter, she would yell. The kind of kitchen that believes in Splenda and canola oil, Mom. Well yes, but that doesn’t mean I can dare to bake and stir up lavish glazes without sugar or butter. Not even for argument sake. So I was getting ready for a “I told you so”.

Instead this is what I used:

1 chocolate cake mix (you have better things to do, so let this  be store-bought)

1 raspberry gelatin mix (I use store brand, you can also substitute with any other flavor)

3 eggs (it’s advisable to slightly beat them before mixing, but I am lazy)

1/3 cup mixed nuts and dried fruits (I used Trader Joe’s mix of almonds, cashews and cranberry)

1/3 cup whole milk

1/3 cup oil

1/3 cup white wine (soak the nuts and craisins in it for a few minutes)

and for the glaze:

1/4 cup sugar (all I had left)

1/4 cup water

1/4 cup oil

1/3 cup white chocolate chips (I generally prefer semisweet/dark chocolate, but this is all I had left and I think this suits this recipe best)

4 oz. maple syrup

For the cake:

preheat oven to 350F, grease/spray your baking pan (I used a 9X11, easiest to cut into snack-box size pieces).

Sift the cake and gelatin mixes together, then one by one add milk, oil and eggs, beat at medium for 1-2 minutes (I use a hand mixer… I know, all the no-nos) then add the wine and soaked nuts. Blend at low for another minute, scraping the sides.

Pour batter in the pan and bake for 30 minutes or until it smells awesome and  inserted toothpick comes out clean.

Meanwhile for the glaze:

mix sugar and water, then bring to a boil,

add oil, stir and keep boiling,

add maple syrup, keep stirring,

add the chocolate and reduce heat and keep stirring constantly until chocolate completely melts and dissolves (yes it will)

raspberry chocolate unglazed cranberry almond cashew

Once your glaze is thicker and smooth, taste to make sure the sweetness is where you want it. Don’t make it too thick and lumpy.

Once the cake is out, cut it into squares immediately. Then let cool. I use a baking sheet and transfer them upside down, cools them faster.

Then pour glaze on top, let it be messy and pour down the sides and cracks. It will keep your cake soft and moist. 

So here’s your maple glazed chocolate fruit-and-nut cake. Scratch that. Lets just call it the perfect chocolate cake.


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