Sometimes portion control is the easiest path to moderation, so today I’m sharing a single serving chocolate cake. Because everyone deserves a little cake sometimes!
I’ve been going grey since my early 20’s. I think at around 22 I found my first grey hair and though they slowly trickled in, in the last few years they’ve really exploded. I coloured my hair for a few years and I always felt like a million bucks in the weeks immediately after, but then the grey roots would start coming in and I’d feel gross about it.
Last year I finally found an amazing hairdresser here in Stockholm and I asked him how I could deal with the grey gracefully. He put his hand on my shoulder and said, “well, for one, you could just go grey,” and I looked up at his own stylish grey hair and thought, maaaaaybe. He eased me into it by doing a couple of rounds of partial colour that covered only about half of the grey, so when I started growing it out the grey came in gently, and very naturally. No scary grey roots.
And you know what? I actually like it. Most of the front of my hair is grey, but practically none of the back is. It’s mostly coming in two Cruella DeVille streaks just above my temples, and I get compliments on it all the time. People actually ask me if it’s natural.
Today is my birthday. I’m 36, or as I’ve been saying, thirty-f*cking-six.
Some years I have a mental birthday and I start saying I’m the next age months before my actual birthday, but 36, it kind of snuck up on me. It’s not that I’m afraid of being 36, I just don’t know what to do with it. I’ve always preferred the odd-numbered years, and 35 was a pretty good one. I finished my masters. I re-launched this blog. I started a business. But 36? I don’t know. The even-numbered years weird me out.
So anyways, I’m thirty-f*cking-six, and I’m rocking the grey hair. Let’s have some cake.
Y’all know, if you hang out here often, that I preach the good word of moderation. And sometimes the key to moderation is portion control. I believe in cake. I believe in real cake with butter and sugar and flour and lots and lots of chocolate. I made this cake for a friend’s milestone birthday last week, and you wouldn’t believe how many times I was asked whether it was healthy, you know, cause it was made by a nutritionist. No. No it was not. It was real cake, in all it’s refined sugared and saturated fatted peanut buttery glory. And that, that was not a cake I’d care to be home alone with. No sir, that’s trouble waiting to happen.
But this? This warm, gooey-centered, deliciously chocolatey cake? Sign me up. It’s cake through and through, but it’s just little. There’s butter and sugar and chocolate and flour, but there’s only one, and when it’s done it’s done. It doesn’t get much better than that.
In this particular cake I used whole wheat pastry flour and coconut sugar (I brought some back from Indonesia) but I’ve made this cake a zillion times and I’ve used everything from all-purpose to buckwheat flour and everything from granulated sugar to brown sugar to sucanat and it turns out every single time. The thing is to use good quality chocolate and the best egg you can get your hands on because those really make the cake. And real butter, please, though I’m sure you could sub coconut oil also. The cake pictured here has my preferred level of gooiness, which is not a lot. If you want a gooier cake simply pull it out of the oven a bit sooner. For a firmer cake go a bit longer. However you make it, whichever sugar and flour combo you choose, however gooey you like your center, just make sure you really, really enjoy it. Cake is make to be enjoyed, after all.
Cake. You’re eating cake. It’s glorious and it’s chocolate and maybe you made it with whole wheat four and coconut flour, but at the end of the day it’s still cake. Enjoy it. Savour every bite. Own your decision to eat cake. Eat it mindfully. Then maybe a green smoothie?
Two years ago: Home Made Bagels
single serving chocolate cake
- 1 Tbsp butter
- 45 g good quality dark chocolate I use 70%, chopped
- 1 large egg
- 1 Tbsp coconut sugar*
- pinch of salt
- 1 tsp whole wheat pastry flour**
- Preheat your oven to 375°F /190°C.
- Butter and flour a small ramekin.
- Place the butter and dark chocolate in a microwave-proof bowl and microwave in short bursts to melt. (Alternately you can do this over a double boiler, but I find that creates extra bowls I don't want to deal with.) Stir to combine.
- Add the sugar to the melted chocolate mixture and whisk to incorporate.
- Add the egg to the melted chocolate mixture and whisk to combine well.
- Add the pinch of salt and flour and stir until just combined.
- Pour the batter into the prepared ramekin and place in the oven.
- Bake for 8-12 minutes, depending on how gooey you want your cake to be. The less time in the oven, the more gooey the cake will be.
- Remove from the oven and allow to cook for about 2 minutes.
- Using oven mitts, carefully invert the cake onto a plate. The cake should be warm, and gooey, very slightly underdone.
- Have at it!
**I've used all purpose flour, whole wheat pastry flour, and buckwheat flour all with good results.
-This cake is intended for immediate consumption
-If you remove it from the oven and its's a little too gooey for your tastes but you've already removed it from the ramekin, simply pop it in the microwave for 30-60 seconds.
-You can probably entirely cook this cake in the microwave, but I've never tried it.