Who said you can’t have chocolate for breakfast?!?! They lied!!! Big time! There is nothing better for breakfast – or anytime for a massive chocolate craving than this cake. It’s simple, yummy, quick to make, yummy, more addictive than just about anything, rich, moist and did I mention yummy? In about 45 minutes from start to finish, you too can sedate the “Chocolate Monster” within you! This is what I make when I want chocolate for…..well, anytime. Now I know it has raisins in it, but if you like Cinnimon Raisin Bread and Chocolate or Chocolate Covered Raisins then you will LOVE this cake! Enjoy! 🙂
Oh yeah, by the way, I’m including enough picts with this post that ANYBODY who knows how to turn on an oven (*ehem* Pay attention here men) will be able to follow along and make this cake for their Chocolate-Loving Sweetie for Valentine’s Day. 😉 Also – this one will make a good recipe for you to keep in your “Get-outta-the-doghouse-quick” files. 🙂
Shady’s Chocoholic Raisin Cake
Preheat oven to 350 degrees
Grease and Sugar (yes I said Sugar – an old bakers secret I learned years ago – nothing will ever stick and no flour “coat” on the outside of your cakes) a 9 x 13 inch baking dish. Set aside.
Please ignore the sickly Christmas cactus in the background….she’s recouperating from a bad weather/overwatering incident….
Back to business – assemble your ingredients…..
1 cup raisins
1 cup water
1 1/4 cups sugar
2/3 cup vegetable oil
1 egg, slightly beaten
1 3/4 cup flour
1/3 cup HERSHEY’s cocoa powder (yes, I’m picky about this one)
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 cup (heaping over) semi-sweet chocolate chips (I use Toll-House)
confectioners sugar for sprinkling on top later
OPTIONAL: you can also add 1/2 cup chopped nuts to this if you are in the mood for nuts, I rarely add them but they work well when I do.
Grab a Medium sized saucepan, bring raisins and water to a boil over high heat; stir constantly and let boil for 1 minute.
Turn off heat and remove pan to a cold burner. Cover, and let set for about 5 minutes to give raisins time to plump up, and to allow mixture to cool down slightly.
While raisins are plumping, Combine your flour, cocoa, baking soda, salt and cinnamon.
Now grab a whisk and stir together well…..
Now, go back to your raisins and make sure they’ve plumped up….
Now add your sugar and oil to the raisins and stir well….
Now add your beaten egg – SLOWLY, stirring constantly – you don’t want scrambled eggs (this is why you had to let raisin mixture cool down first)….
okay – you can stop now.
Now the fun part – Grab you flour mixture and dump it into the pan of egg mixture – STIR CONSTANTLY WHILE DUMPING FLOUR MIXTURE. 🙂
Okay – you’re done stirring. Now for the taste test – but be prepared….it’s sooooooooo gooooood!!!!! Be strong, restrain yourself!! Now, add your chocolate chips – nuts too if so desired….
It’s okay – I keep the little buggers hidden in the bottom drawer of the fridge so they get kinda light colored after a bit….but, they still taste good!!!! It also makes them easier to photograph at times. 🙂
Okay, back to business, stir your batter gently, but WELL to mix in all of the chocolate chips…..
might have to do another taste test….
Okay, Pour batter into your prepared baking dish…
spead batter to all corners of baking dish.
Now, place into your 350 degree oven, center shelf.
Bake for 25 to 30 minutes – just until a toothpick inserted into the middle of cake comes out clean…….
Remove from oven and set on cooling rack/trivet (don’t burn your ladies countertop men or you will need a bigger doghouse!!!).
Now take your confectioners sugar and sprinkle over the top of the warm cake….
Now – the fun part…….time to cut and serve……
Oh…you’ll also need some of this…
This is why…
Hungry yet?????? I am……
Uh Oh….. I ate all of yours…..
Now – go make your own! You CAN do it!!!!!! I have faith in you…..and I’ll take another piece of cake please. 😉