Today, was my first day of “I try not to eat dairy”, and let me tell you it’s pretty hard. Firstly, because I probably eat at least one portion of cheese, yogurt and milk everyday, but mainly because I looooove baking and that always -ok, let’s say most of the time- required to bake something great. That doesn’t seem to be the problem though. It seems like the root of my less than glamorous intestinal issue might be dairy, and the liquid form of it. But it is surely not fudgy, melt-in-you-mouth chocolate cake. It just can’t be.
So, basically any dairy that is not mixed and process to become something on the solid side, makes my boyfriend run away from me, as soon as it is being digested. At least, I think it is dairy. My goal is to eliminate them from my diet and see if I get any positive results. Otherwise, I will continue the elimination process until I am cured of my not so appealing fragrance.
Therefore, this morning, I traded my daily natural yogurt to almond unsweetened milk, and succeeded in staying away from any cheese! Yay!
“The result was as gorgeous as it was moist and extra chocolatey”
A girl got to indulge though. So I checked my pantry and seems like I have everything in store for chocolate cake, oulala! After a trip to Pinterest, I found numerous recipe and one from the Cafe Delites called only for milk as dairy, which as subdued for almond milk.
So I went on did the cake, pop in the oven and then I thought ” I never did homemade icing in my young life!”. I then went on a Pinterest quest to find one. Turns out most of them require either butter or whipping cream, or both. I went for one that only asked for little butter, and turns out it the best icing I ever had like EVER! We are not fan of icing but just a little on top works for my love and I. Therefore, I did only half of this icing recipe from A Modern Homestead blog. That’s why it is not a super intricate cake, with multiple layers and fluff. I like it simple when it comes to chocolate cake. Simple and TASTEFUL! Now, I would surely do the layers if we had any guests. I like to go the extra 100 miles to please my loved one taste buds, and then I would double the batter and icing.
The result was as gorgeous as it was moist and extra chocolatey. It was so dark, and you get the fullest chocolate flavor as you would expect with this deep color. Just what I was looking for !
It was actually better once it was refrigerated for a good day. The icing set completely by then and it looks way better when cut.
Hopefully you get to try this amazing fudgy cake with its heavenly icing, and make it part of your go-to recipe like I did!
Oh, and happy birthday to me as well! 🙂