Chocolate cake is the bomb!” – Scarlett Pomers, actress and singer-songwriter

Once upon a time, there lived people who never ate chocolate cake

It’s hard to imagine life without chocolate cake. But sadly, some people never had the privilege of enjoying it.

“In the beginning, chocolate was a precious substance used for religions ceremonies,” according to foodtimeline.org, which traces everything from how the Romans fed their armies to what pioneers cooked on the Oregon Trail. “When chocolate was introduced to Europe, other possibilities were explored. Confections, icings, puddings and baked goods embraced chocolate flavor.”

In the first half of the 19th century, the typical chocolate cake was a yellow or spice cake meant to accompany a chocolate beverage, according to foodtimeline.org. In the second quarter of the 19th century, the typical chocolate cake was either a white or yellow cake with chocolate icing.

“It wasn’t until the middle of the 19th century we begin to see chocolate as an ingredient in baked goods (cookies, cakes). Progress was slow,” according to the online resource. “By the beginning of the 20th century, chocolate cakes, as we know them today, proliferate.”

Thank goodness.

DELIRIOUSLY DECADENT CHOCOLATE CAKE

Photo by Jennifer Reynolds

INGREDIENTS

1⁄2 cup butter

8 ounces semi-sweet baking chocolate, divided

3 large eggs

3⁄4 cup granulated sugar

11⁄4 cups finely ground pecans

2 tablespoons all-purpose flour

5 tablespoons coffee-flavored liqueur, divided

1 teaspoon vanilla

Sifted powdered sugar

DIRECTIONS

PREHEAT oven to 325 F.

MELT butter and 6 ounces baking chocolate in a saucepan over medium heat, stirring until blended. Remove from heat, cool.

BEAT eggs and sugar on high speed of mixer in a large bowl until light and lemon colored, about 3 minutes. Stir together ground nuts and flour; gradually beat into egg mixture. Stir 3 tablespoons of coffee liqueur and vanilla into chocolate mixture; gradually beat into egg mixture until well combined. Pour batter into a 9-inch springform pan.

BAKE 35-45 minutes or until top is set. Cool cake in pan.

REMOVE metal ring and place cake on serving plate. Sprinkle top with powdered sugar. Stir together 2 tablespoons melted chocolate with 2 tablespoons coffee liqueur. Drizzle over cake.

Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.