Tag Archives: Baking

Recipes – Dauntless Chocolate Cake

“At the end of the hallway she turns and says, ‘Have a piece of cake for me all right? The chocolate. It’s delicious.’”

Anyone who pays close attention to food mentioned in books will definitely have made a note of the Chocolate Cake that is the “official” food of those belonging to the Dauntless faction in Veronica Roth’s Divergent. There are a number of recipes out there on the web, but I was curious about the recipe from the “Unofficial Divergent Cookbook,” by Megan Parker.

There’s a link to the book here, but I decided to buy the cookbook for 99 cents on my Kindle. I was somewhat disappointed to find that the recipe was fairly simple. It looks like a perfectly respectable chocolate cake, but nothing really makes it special; there is nothing Daunting about it.

So I decided it needed a little something. The first thing that came to mind was that the cake needed a bit of a kick, something unexpected, something spicy. I did a quick search for chocolate cake inspired by Mexican drinking chocolate and came across a number of recipes that were spiced with cinnamon or cayenne pepper. I also liked the idea of having a very rich, or moist Devil’s food cake, and did some experimenting with different levels of butter, and cocoa.

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“’Let’s go to the cafeteria,’ Will says, ‘and eat cake.’”

Lacking an occasion to serve a cake I made a small batch of cupcakes as a portable, easy to store treat. Hopefully I captured the essence of the Dauntless and especially Triss’ spirit with these cupcakes and that you all enjoy them as well.

This recipe only makes six cupcakes but you can easily double, or triple the recipe.

½ all purpose flour
½ cup white sugar
1 egg
¼ cup unsweetened Dutch process Cocoa Powder
¼ cup vegetable or canola oil
½ teaspoon baking soda
3 tablespoons boiling water
½ teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper (or less depending on taste)
3 tablespoons milk (or water if lactose)

  1. Preheat over to 350 degrees
  2. Mix dry ingredients (flou, cocia powder, baking soda, sugar, and spices) together in a bowl.
  3. In a separate bowl combine the egg, oil, water, vanilla, and milk
  4. Combine wet and dry ingredients and divide batter between six cupcake liners in a muffin tin.
  5. Bake for 12-15 minutes.

For the icing I bought a can of chocolate icing and added ½ teaspoon of cinnamon and ½ teaspoon of cayenne pepper. A recipe for the same kind of icing made from scratch can be found here.

Recipes – Adventures in Crisco

A few weeks ago I posted about a great vintage cookbook I found published by Proctor & Gable from the 1930s. It featured Crisco as a prominent and versatile ingredient and I promised to try out some recipes. I keep a separate blog for my food related adventures so if you’d like to check out my attempts at making Crisco Biscuits as well as Crisco Sandwich Spread you can on that site.

Overall cooking with Crisco was similar to cooking with margarine, only slightly more greasy and messy. I really had to soak everything to get it clean. Taste-wise there’s a bit of a difference. The biscuits were flaky and tender but lacked that buttery-taste. While it makes sense to use Crisco for pastries when flakiness is a desired trait, but I don’t see Crisco Sandwich Spread becoming a household staple any time soon.