Valentine’s Day is right around the corner — the day that little cherub guy with the wings flies around in diaper and shoots people with his arrows. Once hit, the recipient of the arrow opens his heart and falls in love.
When it comes to chocolate desserts, chocolate cake with chocolate frosting is my absolute favorite.
Throughout time, people have believed in or wanted to believe in different ways to catch that special someone. Candy and cards are still a large part of Valentine’s Day, along with flowers and other gifts. It is a day to do something with or for your special sweetheart. Besides chocolates and flowers, dinner is one of the other more popular ways to show affection. It is a great night for the restaurants, but it is also a night for that quiet dinner at home when you get to break out all the good china and light some nice candles.
So just what is it that people are going to order or make for dinner on this special night? It is the holiday of love so there will be items on the menu that people consider to be aphrodisiacs.
Since ancient times, there are certain foods that people believe will arouse them and put them in the mood for love. The list of aphrodisiacs is pretty extensive including oysters, asparagus, arugula, bananas and licorice. Fennel, aniseed, mustard, avocado, nutmeg, almonds, honey, garlic, sweet basil (my favorite herb) and, of course, chocolate also are on the list.
When it comes to chocolate desserts, chocolate cake with chocolate frosting is my absolute favorite. You can change it around some if you want by including a layer or two of raspberry filling or decorate the cake with fresh cut strawberries that look somewhat like hearts. This is an easy recipe and I have already made the changes to make up for the altitude. Give it a try and enjoy it with your Valentine.
Valentine’s Day Chocolate Cake
2 C sugar, minus 5 T
1 ¾ C flour
¾ C Dutch processed cocoa
1 ½ t baking soda
1 1/8 t baking powder
1 t salt
1 C plus 6 T milk
½ C vegetable oil
2 t vanilla
1 C plus 6 T boiling water
Grease and flour two 9-inch pans. Sift all the dry ingredients together and mix until there is a uniform color throughout the mix. Add all the wet ingredients except the water and blend or whip for 2 minutes or until well mixed. Add the boiling water and blend until the batter is consistent throughout. It will be runny.
Pour into the pans and bake at 350 degrees F for 20 to 30 minutes or until a toothpick comes out dry and the cake starts to pull away from the sides of the pan.
1 stick of butter
2/3 C cocoa
3 C powdered sugar
1/3 C milk
1 t vanilla
After the cake is cooled, make the frosting. Melt the butter and add the cocoa stirring until smooth. Alternately add some sugar and milk until all the sugar is used. You can use more milk if needed. Stir in the vanilla. Do not frost the cake unless it is cooled.