Bookish Baking, books

Bookish Baking: Dauntless Chocolate Cake (Divergent)

Bookish Baking #7: Dauntless Chocolate Cake (Divergent ...

Dauntless Chocolate Cake

Ingredients

  • 1 3/4 flour
  • 1 cup unsweetened cocoa powder
  • 1 cup semi-sweet chocolate chips
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter
  • 2 1/4 cups sugar
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper powder/spice or Mexican Chili powder (optional – but this is dauntless after all)
  • 1 cup milk (regular or substitute is fine – I like sweetened almond milk in baking)
  • 5 tbsp chocolate malt powder

Directions

  • Preheat oven to 150C or 300F.
  • In a mixer stir together the dry ingredients.
  • Melt the butter in a glass mixing bowl and stir in the malt until combined.
  • Pour into the dry mixture.
  • Add in the other wet ingredients.
  • Oil the pan.
  • Pour in the cake batter and bake for 1.5 hrs – until you can press in a fork and remove it cleanly. Begin checking at about the hour mark, as some ovens can be hotter/faster.
  • Let cool before frosting.

 Frosting

Ingredients

  • 1 8 oz cream cheese package, softened
  • 3 tbsp milk
  • 4 cups icing sugar
  • 1/4 cup softened butter
  • 2 tsp vanilla extract
  • 1/4 tsp mint extract (optional – but I think it complements the cayenne)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper powder/spice or Mexican Chili powder (optional – but this is dauntless after all)
  • Black or red food coloring (optional – Dauntless colors)

Directions

  • In a mixer, beat together the cream cheese and butter until smooth.
  • Add in the other ingredients, and beat until smooth.
  • When the cake cools, spread the frosting over the entire cake.
  • Refrigerate until ready to serve.

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