Cake # 57 Mocha Deserts

This week’s blog is coming to you a day late because last night, directly after finishing the cake and buying new glasses (thank the lord Jesus for vision insurance) Ted and I went to Toby’s Dinner Theater in Columbia to see the King and I. These were the tickets Ted gave me for our anniversary. The food was good, the show was equally good, and we had the added entertainment of watch the staff try to quietly scramble around the actors to get to a patron directly across from us who had fainted in their chair. Not to worry, the patron was okay and the show went on (a must in theater from what I am told)!

This week’s cake called for two of the best ingredients that can ever go into a cake … chocolate cake, and melted chocolate topping. A devastatingly easy cake to make, these Mocha Desserts called for flour, baking powder, unsweetened cocoa, butter, eggs, light brown sugar, little bars of semi-sweet chocolate, and homemade coffee extract. It seems weird to me that no store anywhere in the Harford county are carries coffee extract, but after driving around the county on numerous occasions over the past few weeks, I can attest to the fact that this said extract apparently is a figment of my recipe book’s imagination. Luckily, the extract is so easy to make, that buying seems silly anyway. Basically you just reduce down extra-super strength-bold-strong coffee by boiling it until it is thick goo. The topping called for a cup of light cream, more coffee extract, and melted semisweet chocolate, all gently melted down in a saucepan.

Here are my cakes:

Here is the book's picture

Until next week's delicious creation!!