I know what you're thinking, "Why is she pushing cake when we're all ready for a post-holiday indulgence cleanse?" The thing is, I'm celebrating joining the Yummy Mummy Club group of writers and celebrations call for cake. Ask anyone.
The plan is to share recipes that incorporate as many fresh, whole ingredients as possible, while realizing that we’re all on the go. Literally on the go. Sometimes my children eat complete meals as we’re driving to riding or hockey. It’s not ideal, but it’s the reality. So, I get that we’re all doing our best within time and sometimes budget constraints, and that we still want to feed our families (and ourselves—who am I kidding?) delicious, healthy meals. A lot of what I cook is inspired by my heritage, which is a combination of French, German, and Laotian, and I’m excited to recreate meals that my mother and grandmother prepared when I was younger and share these with the Yummy Mummy Club community.
We'll get to low-fat, sugar-free recipes next time (no we won't), but today let's eat cake. You won't be sorry. I’ve been making this recipe—or a version of it—since my distant university days, and my family pulls out the guilt card if too much time lapses between servings. The cake is made with dark chocolate, cream cheese, eggs, and milk, so it’s practically health food and likely helps meet the recommended daily dose of calcium.
Prepare the cake pan by coating it with butter and a light dusting of flour. Heat the oven to 375°F.
In a small saucepan melt the butter and Baker’s chocolate using medium heat, stirring often to blend the two. Don’t boil the butter.
In a separate mixing bowl combine the flour, sugar, baking soda, and salt, and whisk well. Beat the eggs and add them to the dry mixture along with the sour cream.
Once the chocolate and butter are completely melted, combine with the remaining ingredients. Add milk and mix well.
Pour the mixture into the cake pan and prepare the cream cheese combo. Allow cream cheese to soften at room temperature, cut into chunks, and add the egg and sugar. Beat until soft and uniform.
Spoon the cream cheese combo over the cake batter and, using a knife, gently fold it into the cake, leaving a distinct separation between the two. Sprinkle with chocolate chips. Bake for 45-55 minutes and let sit—preferably for several hours—to allow the flavours to deepen.