How about some Mocha Chicory Cacao Cake & Epic Icing?

Do you ever get in the mood for a slice of chocolate cake, but not just any ordinary chocolate cake, a chocolate cake even better than the Matilda cake?

Well, I’ve got you covered because occasionally, you get an inkling of that chocolaty, moist cake bite but perhaps disappointed when you venture out and buy a slice. Other cakes may appear delicious but don’t stack up. Your local grocery store bakery puts out those cake slices, and every local coffee shop offers a chocolate something, but disappointment in some element corresponds with that experience. You and I deserve a fantastic experience that our taste buds want. You will get this reward by making and baking in your house; this is a simple yet refined recipe. You will be the following great creator of this indulgent epic cake; congratulations.

That is because I searched for the best recipe I could imagine; I went through all my clipped and torn-out pages of chocolate cake recipes I’ve collected since I was eighteen. I searched the web and watched videos; I imagined the flavors, moved around ingredients, and created a new recipe you will LOVE. This cake is great warm but also good cold. Plus, it will stay fresh in the fridge for a few weeks. The texture, flavor, moistness, and buttery satisfaction—you won’t want to make your chocolate cake any other way!

This cake uses less sugar, healthy cacao, roasted chicory, and the good fat of real butter. It promises a rich flavor that’s far from mundane because chicory adds a toasty, nutty aroma similar to coffee. It pairs beautifully with a cup of Hot Chicory with Chobani Zero Sugar Caramel Macchiato—pro tip! With this indulgent experience, you will feel like you’re traveling abroad in fine dining.

Plus, making a cake with natural and good-for-you ingredients like chicory improves digestive health and blood sugar control benefits. It also has prebiotic fiber that may promote the growth of beneficial gut bacteria.

The benefits of cacao include flavonoids, reduced inflammation, and a good source of minerals, among others.

Real butter, especially grass-fed butter like Kerrygold, offers a rich source of vitamins. You say you are not an icing person? And more, and let’s not forget it’s delicious all by itself!

But wait, there’s more. I have to tell you about the Epic Icing. I named it “Epic Icing” because it is a game-changer! You have to try it, even if you don’t consider yourself an icing person. This icing is beautiful and worthy of a window cake shop display. It also serves as our new cookie topper (seen above) and fills the center of cake pops. Epic Icing has a buttery flavor with a hint of nutty roasted notes. It’s so delightful that if you get some on your fingers, you won’t miss the opportunity to lick them clean! So, don’t skip this step when making your cake. The cake and icing are delicious and create a heavenly, unforgettable combination! I need not remind you that I am a foodie. Hence, YOU KNOW that what I am sharing is of great value. I’m here for you guys!

So, the next time you crave a delicious dessert that will knock your socks off, consider making this epic cake with chicory, cacao, and real butter. The smell in your home will make your neighbors think you opened a better version of Starbucks, as chicory offers a strong, toasty, nutty aroma similar to coffee.

Don’t get me wrong. I love a good treat from a coffee bar. But I won’t just buy anything. It has to make me googly-eyed. However, have you seen prices for baked goods? It’s getting out of hand, for goodness’ sake. I once spied a slice of coconut cake from a popular shop in Galveston. I followed the shop’s social media page and drooled over the photos of this cake. It reminded me of my grandma’s coconut cake—tall, with so many layers, fluffy icing, lots of coconut, and a perfect blend of white and yellow cake mix. I finally decided to treat myself and was shocked to see the cake slice would cost me ten bucks. I asked, “How big are the slices?” trying to convince myself it would be worth it as I could share it with my husband. I was told, via hand gestures, that it would be enormous. I said, “ring me up”!

To my surprise, when they set the small slice of cake on my table, it was so thin I could see the plate through it. What a rip-off, I said to myself, and your hand gestures btw, suck! A mini muffin, by comparison, would have weighed more. Needless to say, I was disappointed. That’s when I began baking more, exploring, creating flair, unordinary spices, color, texture, and taste for my home-baked desserts. Plus, making your treats at home saves money while soaking up the deliciousness!

Mocha Chicory Cacao Cake
Serves: 8 and eight is GREAT, a good number for entertaining.

First things First, Preheat the oven to 350°F.
Make a liquid out of the following: To a saucepan, add
1 cup hot Chicory (Teeccino Mocha flavor Chicory)
½ cup cacao powder (organic)
2 teaspoons instant coffee/espresso
2 teaspoons vanilla (I make my vanilla from Madagascar beans)
¾ cup brown sugar
½ cup full-fat plain yogurt or sour cream ( I use grass-fed and organic)

Next Up, Beat together:
1 stick of soft, unsalted grass-fed butter
1 cup 100% pure maple syrup
2 eggs (I selected freshly hatched from Marsha and Matilda, our hens)
Beat the butter well, then add the maple syrup and the eggs.

In a side bowl, Stir together
1⅓ cup of all-purpose unbleached sifted flour
1 teaspoon baking soda
½ teaspoon sea salt
Slowly add and mix in the above ingredients until fully incorporated. Pour into buttered and floured 8″ cake pans or bundt pans, or line with parchment paper, and bake for 35 minutes.

Epic Icing Ingredients:
2 sticks of unsalted grass-fed butter
2 cups of powdered sugar (I make my own from organic corn starch & Organic Pure Cane Sugar)
1 large egg yolk (Gingers farm fresh egg yolk)
1 tablespoon each of dark coffee or espresso, vanilla, and the mocha chicory.
Begin by whipping the butter until very light, then add powdered sugar.
Mix the yolk, espresso, vanilla, and chicory, and gradually add to the butter mixture. Also, add a couple of teaspoons of finely ground coffee with chicory for texture and show.

Bake your cake, let it cool, and ice it to your desire, in layers, on the sides, atop the Bundt, or even cupcakes. Then serve yourself a tasty slice, and later, try it cold; either way, you have been delivered from good to great. Also, don’t forget to accompany your slice with a delicious hot chicory drink. Cheers to yours and Bon Appétit!

I love my kitchen time; it’s my escape, my Zen Time! However, Pro-Tip, when changing the cake ingredients to a GF version, the cake may not rise. I tried this in a recent class I offered at Natural Grocers in Corpus Christi, Texas. Even though I walked through the steps to ensure the cake would rise, it just might not, so when life hands you lemons, you make cake balls. And that is what I did with my delicious cake that rose not; I stirred it up, formed balls, and made each one unique; they were still tasty, but just keep that in mind.

Please let me know how your chicory cake turned out, share your favorite cake recipe with me, and tell me why you love it so much!
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