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Chocolate can be decadent, luxurious, sumptuous, sensual, even sinful. The richer the better, right? But it can also be on the lighter side, and it's this chocolate that tends to go unappreciated.
This cake was at our Thanksgiving dessert table next to the pies and cookies, and is every year—I would throw a fit if it were missing. We call it Leon's favorite chocolate cake. Leon is my dad's cousin, the patriarch of our New Jersey branch of the family, whose house we usually invade for Thanksgiving, and he loves this cake. I happen to as well.
The lovely thing about this cake is it's chocolatey—especially if you use a really good, flavorful chocolate—but not too heavy or sweet. It's baked in a tube or bundt pan, which I always consider to be the unassuming Casual Wear of cakedom; and it requires no sugary glaze or frosting. It's a cake that could fit on a dessert plate with whipped cream, or just as easily on a tea tray for an afternoon snack. Or, if you're me, for breakfast.
I am by no means condoning eating chocolate cake for breakfast. (Do as I say, not as I do.) But, if one were to decide to do just that one morning, here's a recipe for a cake that won't give you a cake-hangover the rest of the day.
About the author: Liz Gutman co-owns the Brooklyn-based candy business Liddabit Sweets, which means she spends a lot of time around chocolate (and a lot of time eating it). She moved to New York in 2001 to go to, wait for it, acting school. But when the acting life wasn't for her, she wound up in the French Culinary Institute's pastry program while working at Roni-Sue's Chocolates in Manhattan's Lower East Side. She befriended Jen King, aka the other half of Liddabit, at FCI and founded Liddabit in May of 2009.