Friday, November 26, 2010

Little Miss Muffet Chocolate Cake

Today is National Cake Day! Well, you know I've posted lots of Chocolate Cake recipes over the years, but here's one that's a bit unique and a lot of fun. There's just a bit of tangy-ness in the cake and that gives it a unique flavor.

Little Miss Muffet Chocolate Cake 

Little Miss Muffet, sat on a tuffet,
Eating her curds and whey;
Along came a spider, who sat down beside her
And frightened Miss Muffet away.

This simple and delicious chocolate cake is made with whey, the liquid leftover after making yogurt cheese. Whey contains valuable nutrients, and this recipe puts them to good use. You'll be making yogurt cheese just for the whey to make this delicious treat. Adapted from a Stonyfield recipe for Chocolae Cake. Don't know exactly what whey is or how to get it? Check out the recipe for Making Whey below.

1 ½ cups unbleached all-purpose flour (or stone ground whole wheat)
1 cup sugar
¼ cup DARK Cocoa
½ teaspoon salt
1 teaspoon baking soda
1 cup whey  (see instruction for how to make whey below)
1/3 cup vegetable oil
2 teaspoons Madagascar vanilla

Preheat oven to 350 F. Mix the dry ingredients together in a mixing bowl. In a smaller bowl beat the liquid ingredients together. Pour the liquid ingredients into the dry and mix together until blended. Pour into a greased 8 inch square or round pan. Bake for 30 minutes. Serve with frosting, whipped cream, or by itself.  (Whipped cream is great!)

How to Make Whey from Yogurt: The Cheeseslave

2 cups of yogurt
Clean cheesecloth (or thin dishtowel)

1. Set a large steel mesh strainer in a large glass bowl or pitcher (do not use metal) and line it with some cheesecloth or a very thin dishtowel (if you use a thick one, it will soak up too much of the liquid)
2. Transfer the yogurt into the strainer.
3. Let it drip for a few hours. When the dripping slows, tie the cheesecloth or towel to a wooden spoon (or any big spoon) and place the spoon on top of the pitcher to where the towel of yogurt is hanging suspended in the pitcher from the spoon. You can also tie the cheesecloth to a cupboard handle and let it drip into the bowl below.
4. Let it drip overnight.
5. When it is has completely stopped dripping, pour the the liquid whey that dripped into the bowl or pitcher into a clean glass mason jar and store in the fridge. It will keep for about 6 months.
6. The white creamy stuff (Yogurt Cheese) in the towel is similar to cream cheese, and can be used in recipes or spread on toast. It will last a few weeks to a month in the fridge.


Anonymous said...

Eggs are not required?

Janet Rudolph said...

No eggs..It's a Wacky Cake.. Thanks for asking! You can also use white vinegar instead of whey, but then it wouldn't be Miss Muffett Cake! LOL.