Originally entitled Volute's Sabbat Cakes. See note at end of article.*
Very Chocolate, Very Strong, Very Good, just so VERY!
These cakes can be the other half of "cakes and ale" especially if your "ale" is milk! They are fat free (with a vegetarian option) to give leave to the chocolate lover in you. PaganPath Sabbat Cakes can be made without milk or eggs as an easy vegetarian option.
Pick a Pan!
Option 1: Use a regular 13 inch (nice number) by 9 inch (another nice one...three times three) and spray it with non-stick spray or grease and flour it.
Option 2: You can use two jelly roll pans (cookie sheets with tall sides) and cut down the cooking time by 5 or 10 minutes. Using these pans, you can cut out shapes directly in the pan with cookie cutters like crescent moons or 5 pointed stars. The cake left after you cut out shapes is a wonderful ice cream topping.
If you are taking these to a ritual away from home, wait until the last minute to cut out the shapes, as they dry out quickly if left exposed to air. To hold in moisture, you can dip the shapes in chocolate! In the picture you can see melted chocolate simply drizzled over heart shapes.
Option 3: You may also use muffin cups to make cupcakes.
Decoration & Frosting: Instead of using frosting, try sprinkling powdered sugar from a sifter over the cake. You can cover the cake with a piece of lace or a paper doily, or use a stencil to make interesting sugar designs appropriate to your Sabbat.
Don't preheat the oven, this one will work just as well without using the extra energy. The less "fussing" over these cakes, the more you can add energy and use your intuition while baking, and the better they turn out!
Low Sugar Caramel Frosting/Dough: For an interesting caramel flavored frosting with a low glycemic index, try this weird trick I worked out at my job as a professional baker and cake decorator. Powder 2 cups of coconut sugar in a blender. Mix in small amounts of softened cream cheese (or yogurt cream cheese or vegan cream cheese) until you achieve the desired consistency. When it is thick you can shape it like dough, thinner and it will spread. A little melted coconut oil makes it easier to spread, as does applying this frosting while the cake is still warm, but not hot. Yes, I know this breaks all the rules, frosting a warm cake! Gosh, and I didn't even tell you to sift your flour either, what lunacy ;) This "frosting" firms up as it cools, so use while it is slightly warm. In the image to the left, I have poured melted chocolate over small pentagram shapes, then piped this caramel flavored frosting onto them for quick petit four or mignardises.
In a big bowl/cauldron mix the following:
- 1 cup cool strong coffee...cola works too, both are delicious, I like root beer or "pepper" sodas too.
- 1 teaspoon lemon juice or vinegar, or if you use cola, then 1/2 to 3/4 teaspoon lemon juice or vinegar
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract (real! not imitation/synthetic which is semi-toxic)
- 1 Tablespoon cornstarch, arrowroot powder, or rice flour, whatever you have available or prefer
- 1 egg (this is optional, they are more moist with it, and hold their shape better, but if you are vegetarian or are going to a ritual with vegans, then it can easily be omitted. An egg replacer powder or liquid will keep them moist, BUT ISN'T necessary. They are fine without it, but can dry out faster so keep them covered.
In another separate bowl/cauldron, a really great big one, mix:
- 1 and 1/2 cups unbleached flour, preferably organic
- 1/2 teaspoon sea salt or salt (optional, but better if added)
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1 cup sugar regular cane or beet type. Brown sugar is good too. Fructose granules will work if you prefer use 3/4 cup of them. Honey will also do but isn't the best for this, if you like to use it, cut the cola/coffee down to 3/4 cup and only use 3/4 cup honey added to the first bowl of liquid.
When both bowls are mixed well, let them meet each other in the big bowl. This is like the watery Goddess meeting the grain and sun God. Let them thoroughly have their merry way with each other, then pour the results into the pan (or pans) Bake at 350 degrees F for about 30 minutes unless you are doing the shape thing, then see above. Keep an eye on them, the edges should pull away from the pan slightly and a toothpick will come out of the center clean when they are done. Allow to cool completely before sprinkling with powdered sugar.
These are sweet and spicy, and must be tried to be believed. The reason there are so many options for each ingredient is that it is hard to go wrong with this recipe, it should be personalized, and followed intuitively.
* Note: This article was originally published here on PaganPath.com as Volute's Sabbat Cakes. Volute, the owner of PaganPath, has since taken a new Craft name (Friday) and this recipe article has been renamed to PaganPath Sabbat Cakes as it is one of the most popular classic recipes from the original 1996-1997 site. Another PaganPath original just for you!