Friday, January 8, 2010

One Last Thing!

You can't say I didn't try to stop the madness! Even though my baking endeavours a few days ago worked to suck up some of the leftover egg nog we had kicking around the fridge, I left about 3/4 of a cup in the carton in the off chance that my stepbrother might get a hankering for it later on in the week. Well, the week's over, and the carton was still untouched, so fair game for me, I say! Who can blame me? I needed to get all baked out before school starts again next week and I'll barely have time to breathe, let alone bake!

I settled on a recipe for a simple, one-bowl cake of Brazilian origin called Nega Maluca as my inspiration and base recipe. The name can be translated as “Crazy Black Woman” - and with the black cocoa powder and coffee in it, it just may dye your mouth black if you aren't careful! I jazzed up the traditional recipe I had (which is made with buckwheat flour and cornstarch) by adding chia seed gel for some extra "binding power" and (of course) eggnog for flavour and moisture. It took a while to bake through, and it was still very fudgey and dense when I cut into it, but after all was said and done I think it was worth every agonizing minute that I could smell it baking!

I brought the cut squares along with me to my chiropractor's office, where not only the staff but a few of the other waiting room occupants dove right in! Yeah, the description of it being mouth dying... those Brazilians aren't kidding!

Egg Nog-Laced Nega Maluca Cake
Serves 12
2 tbsp chia seed
¼ cup hot water
1 cup flour
1 cup buckwheat flour
½ cup cocoa
1 tbsp baking powder
¼ tsp salt
2 tbsp instant coffee granules
½ cup whole milk
½ cup egg nog
2/3 cup Demerara sugar
1/3 cup canola oil
1 tbsp honey (preferably buckwheat)
1 tbsp vanilla
  1. Preheat oven to 350F, grease a 9" pan.
  2. Whisk together the chia seed and hot water, let stand 10 minutes.
  3. Whisk together the flours, cocoa, baking powder, salt and coffee in a bowl.
  4. Combine the whole milk and egg nog in a saucepot or microwave safe bowl, bring to just below a simmer (it should be almost too hot to touch).
  5. Add the hot mixture to the dry ingredients, followed by the sugar, oil, honey, vanilla and chia seed mixture. Beat with a spatula or wooden spoon about 1 minute.
  6. Bake for 30 minutes. Cool completely in the pan before turning out.
Amount Per Serving
Calories: 214.5
Total Fat: 8.7 g
Cholesterol: 6.0 mg
Sodium: 19.7 mg
Total Carbs: 33.2 g
Dietary Fiber: 3.3 g
Protein: 4.1 g


  1. This sounds so interesting. I love the idea of adding eggnog to a fudgy chocolate cake. Yum! ...Susan

  2. I am going to have to veganize this because it looks incredible! Looks easy, too! Thanks for the recipe. I was sold with the words 'fudgey and dense'. Love it!

  3. That looks indescribably delicious! Fabulous.

  4. I love the sound of that cake but not if I have to eat 4 heads of lettuce to atone for such decadence :-) seriously how could you eat so much lettuce - it is one of my most thrown out vegies in my house

  5. Ok, so I'm looking at that photo. And then I'm scrolling down. But I'm scrolling up again and looking at the photo. I'm reading the ingredients to see how to veganize it and LAMENTING that I threw out the soy egg nog (which I detest but I bought it for my fiancé, for whom I made a cheesecake)... And I'm scrolling up and drooling like a fool at the photo. That looks absolutely delicious. Good job!


Thanks for the feedback!