My Thoughts on Technology and Jamaica: How to make a Chocolate Bar shaped Chocolate Cake – How Sorrel Wine complements Christmas and Chocolate which both start with a “C”

Tuesday, September 16, 2014

How to make a Chocolate Bar shaped Chocolate Cake – How Sorrel Wine complements Christmas and Chocolate which both start with a “C”

With Christmas 2014 only fifteen (15) weeks away, I’ve already begun checking out bottles of wine at Hi-Lo Supermarket in Cross Roads after leaving MICO University College last Monday September 15th 2014 at around 8:00pm!

I’m saving up to buy a JA$2000 bottle of a fine New World vintage, as the Old World Stuff is hard to get and is thus priced out of my reach due to high Global Demand as predicted in my blog article entitled “Australian analyst Morgan Stanley Stats say World Faces Global Wine Shortage - The Glass is either Half Empty of Half full as Chinese and Americans become more like the French”.

Yes, I know I did mention that you can make you gallons of your own Sorrel Wine with ingredients costing under JA$2500 as described in my blog article entitled “How to make Jamaican Sorrel Wine – JA$2500 for 5 1 Liter Bottles of Sorrel Wine goes well with Chocolate Christmas Cake”.

But I realized that I don’t have most of those ingredients, including the Corks and a Dark Cupboard. I could alternately choose to bury the wine underground, but that means sealing it in a black plastic bag to prevent the bung getting wet and the Sorrel Wine going sour. Not to mention it has to be positioned to be upside down, so that the Cork Bung stays wet with the Mother Liquor.

Too much hassle I’ve decided. Plus Mr. and Mrs. Blake would never allow me to bury 5 Gallons worth of Sorrel Wine in their Backyard! Buying a bottle for JA$2000 is a little easier!

How to make a Chocolate Bar shaped Chocolate Cake – Christmas and Chocolate both start with a “C”

While browsing the isle and scoping out their offerings, I noticed that yet again their delectable Chocolate Cake is also on sale. I’d done an article on how to make a Glow-in-the-Dark Chocolate Cake as described in my blog article entitled “How to make Glow-in-the-Dark Chocolate Cake - British Mathematician Francis Galton Cake Cutting technique makes Cakes last Longer”.

So why not a Cake that looks like a Chocolate Bar? Straight to it folks, as this DIY (Do It Yourself) will go well with Wine, be it Sorrel Wine or an imported Brand. First you’ll need the following ingredients:

1.      3 Eggs
2.      Baking Powder
3.      Brown Sugar
4.      Brush
5.      Chocolate Bar shaped Pan
6.      Cooking Oil
7.      Dark Chocolate Chips
8.      Flour
9.      Hand Mixer
10.  Measuring Cup
11.  Mixing Bowl
12.  Oven
13.  Stainless Steel Non-Stick Pan
14.  Teaspoons and Tablespoons

Based on the ingredients alone, it’s obvious that this is a Sponge Cake that’s going to get coated with a lot of Dark Chocolate.

The instructions are easy to follow for you to make what’s essentially a sponge cake with a Chocolate shell shaped like a Chocolate Bar:

1.      Place 3 eggs in a bowl
2.      Add 1/3 cup of Brown Sugar
3.      Beat till pale and yellow with a Hand Mixer. It'll turn foam then Pale and yellow after 7 minutes.
4.      Stop Mixing when it forms Ribbons of mixture
5.      2 Tablespoon of Cooking Oil
6.      Sift 2/3 cups of flour
7.      1 teaspoon of Baking Powder
8.      Add dry ingredients to wet ingredients
9.      Gently fold mixture together
10.  Grease Chocolate Bar shaped Pan
11.  Pour in batter
12.  Shake to makes sure the batter to have any air bubbles
13.  Bake the Cake at 350ºC (662ºF) for 20 minutes
14.  Take it out of the oven and make it cool
15.  Then use knife to gently lift the Sponge Cake out of the Mold
16.  Turn the Cake upside down in a Dish and gently tap it out
17.  Trim the Edges and in-between the raised parts of the cake so that it will sit better in the mold
18.  Melt 12 oz box of Dark Chocolate Chips in a Stainless Steel Non-Stick Pan
19.  Pour melted Dark Chocolate Chips back in the Chocolate Bar shaped Pan using a Brush, making sure it's thick coating
20.  Gently place Cake into the pan and press it down firmly
21.  Recoat the top of the Cake with the Chocolate making sure it's thick
22.  Shake up the Chocolate Cake and makes sure it sits flat and even
23.  Place the Chocolate cake in the Freezer to cool
24.  When cool after 3 hours, turn over the Chocolate Cake in a plate
25.  Gently shake out the Chocolate Cake out of the pan

That’s it! This Chocolate Bar shaped Chocolate Cake goes great with the aforementioned Sorrel Wine. Your kids will be sure to love this cool Chocolate Cake this Christmas 2014!

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