epicuriousity: pretty mocha cake

Everyone has them. Bad days. Mondays are notoriously wicked, but they can occur any day of the week. Whether it’s a car that won’t start, a delay to the office, the email bearing bad news, the BIG deal that fell through, clothes that don’t fit, friends who aren’t acting like friends, kids who refuse to follow your rules, past hurts that sneak up on you for no reason, hair that isn’t coiffing exactly like the picture you showed your stylist, or maybe the heel broke on your favorite shoe. It could be one of the above …or all of the above, and you are left with a what we refer to as a “bad hair day”

If my momma taught me correctly, bad hair days are best battled with a whole lot of prayer and a little bit of chocolate. ( I also find a latte and hug help, too! Pedicures don’t hurt, either. But I’ve been told I’m high maintenance) So, when my friend calls the other day with a report of a less-than-stellar day, it dawned on me. Ugly days deserve a pretty cake! I set about wanting to whip up something for her as delightful to the eye as it is to the taste buds. I remembered this delicious treat my mother has served over the years. It’s quick, easy, and just enough chocolate to numb the sting of a bad day. The lighter-than-air angel food cake won’t add to your burdens or your waistline. When you present this dessert to your blue friend or yourself, it’s pretty enough to put a big ol smile on any face. And then when you take a bite…Oh MY! Heaven on a plate and your bad hair day melts away.

Pretty Mocha Cake

1 3 oz box of Instant Chocolate pudding

1 1/2 cups milk

1 1/2 Tablespoon instant coffee granules

1 cup heavy cream, whipped

1 prepared angel food cake

2 Chocolate Toffee candy bars, crushed

Mix pudding with milk and coffee. Whip for 2 minutes. Set Aside. In a separate bowl, whip cooled heavy cream until peaks form. Fold half of the cream into the chocolate mixture. Slice the Angel Food cake in half horizontally. Spread the top of the lower layer with half of the chocolate – cream mixture. Place top layer of cake over chocolate cream. Chill for 20 minutes. Fold remaining whipped cream into remaining chocolate mixture and chill. Ice the cake with the the chilled chocolate cream mixture. Top with crushed chocolate toffee candy bars. Keep in Fridge until ready to serve. Add fresh berries on the side.

Now, I’m not suggesting you wait for something bad to happen to prepare this scrumptiousness. Au contraire! It is a perfect anytime dessert. Perfect for summer, because you don’t have to heat up the kitchen. Delicious in winter served with hot coffee. For women, it’s coffee + chocolate +guilt free cake- talk about food of the angels. For men. well, if The Angler is any indication, men inhale this confection. If you need something simply elegant for entertaining or a pretty little pick me up for you or a friend, this is the recipe for you.

Bad hair days happen. When they do, remember “This too shall pass” … especially if you are passing a plate of this cake.

Cheers Y’all!