Obscene Fudgy Chocolate Cake

Are you looking for a healthy treat? Do you enjoy "secretly healthy" cakes? Are you maintaining or working hard for your "bikini body?"

Then look no more!

Look no more because what's coming next is a fat fest and a sugar spree. Sorry.



This is a celebration cake. A special occasion cake. Or a rainy Saturday cake. Or a sunny Thursday cake. Whatever. I'm not judgin' if you're not judgin'.

The cake itself is the basic chocolate cupcake recipe from Vegan Cupcakes Take Over The World, but baked in an eight by eight inch cake pan for 25-30 minutes. The frosting is obscene. I usually make only half the amount of frosting that I made for this cake here, but this time I made it for the blog, and the blog requires chocolate obscenity.



Important Tip:

The best thing about making a double batch of frosting for this one is that there is frosting spillage all around the sides of the cake, so assuming you cut it into nine squares, then all squares but the middle one will have frosting on the sides as well. It's important to give the middle square to your least favorite guest. It's like giving them "the finger" without giving them the finger. Depending on the level of dislike that you have for this guest, you can either give them the middle piece nonchalantly, or you can make it evident that you're giving them the least desired piece. Just serve your other guests the edge pieces, and then just hand that bastard the middle piece very slowly while maintaining eye contact and putting on your best deadpan face. Message received. No words needed.

Obscene Chocolate Cake with Fudgy Frosting Author: Wing It Vegan Ingredients: One batch of VCTOTW Basic Chocolate Cupcakes, baked in an eight by eight cake pan at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean. For the frosting: 2 cups semi-sweet chocolate chips 1/4 cup vegan coffee creamer or milk 1/4 cup vegan butter 1/2 cup sifted powdered sugar What to do: In a microwave save bowl, combine the chocolate chips and the creamer and nuke it for a minute. Stir well until completely smooth. I like to start with a large spoon and then use a whisk to make it nice and silky. If your chocolate isn't completely melted, throw it back in the microwave for another 30 seconds and stir again. When your chocolate is super smooth and ready to go, melt the butter in another microwave safe bowl. This should only take a few seconds, my microwave does this in 18-20 seconds. Dump the powdered sugar on top of the melted butter and mix well. I also like to use a little whisk for this to make sure the sugar and butter form a smooth and lump-free cream. Pour the sugar-butter mix on top of the melted chocolate and whisk until well combined and smooth. Let it all cool down to room temperature or nearly room temperature. Is your cake at room temperature? And your frosting? Excellent! Pour the frosting over the cake and spread evenly with an offset spatula or a knife. Now comes the part where you call me nasty names. You're going to have to let that frosting set for at least three or four hours. Or more. Sorry. You can eat it while the frosting is still soft, but if you wait a few hours then your frosting will become fudgy and perfect. Notes: I've had some mixed results refrigerating the cake to speed up the fudging up process. If you leave it in the fridge for too long then the frosting will be too hard and you'll have to let it sit out at room temperature to soften up a bit anyway. If you're feeling impatient and you must refrigerate your cake because you must have it now, then I would recommend checking it every five minutes. I've done this, but I tend to forget all about the cake and check it an hour later only to find that the frosting has hardened too much. Of course if you live somewhere where it's too warm and your chocolate won't fudge up at room temperature, you may have to refrigerate it.

^^ The side-frosting overfloweth.

And now as if this blog post wasn't sweet enough, I shall leave you with a photo of one of our baby geese. What's sweeter, the cake or the fuzzy little bebeh?