Cake and Coffee for Breakfast!
Breakfast Cake
As you might know for my tweets this week, I’ve been tweaking out at about 10:30AM due to my breakfast of champions: cake and coffee. It’s that mid-morning nauseous stomach feeling that occurs as your body comes down from its sugar and caffeine high.
As the saying goes, the definition of insanity is doing something repeatedly and expecting different results. Which makes me sane, for I carry out my actions even though I know this feeling will come half way through my day, right as everything is hitting the wall. But the cake just works too perfectly as a breakfast cake… here’s the story.
So Eric had been bugging me to make him a cake ever since last week’s cheesecake. I chose Martha Stewart’s basic yellow cake recipe, as I was going for a simple cake and her site had a recipe scaled to just one eight inch cake pan. I was planning on making a whipped chocolate ganache frosting from the Kitchn (which required two hours chill time in the fridge), but by the time the cake anywhere close to cooled, there was no way he had the patience to wait that long. So I made a simple chocolate whipped cream.
I think what makes the cake so delicious as a breakfast food is that the whipped cream frosting is so light. It has enough chocolate flavor without being overpowering or rich. And we keep it in the fridge, which has made the cake slightly denser (I wouldn’t call it a flight and fluffy cake recipe), and perfect to eat with your hands over coffee.
Hence the coffee and cake breakfasts lately.
