Category Archives: chocolate cake

Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake

By Chef Lippe

One bite of this cake and you will be hooked! The cake is rich and moist and the Balsamic vinegar pairs up nicely with the chocolate. I used grapeseed oil which has almost no flavor of its own, is high in vitamin E, C and Omega 6. It also contains a natural chlorophyll; a lot of people say to me “why is chlorophyll good?” and the answer is that it helps to eliminate body odors. If you know someone who has smelly feet just have them take alfalfa pills from your local vitamin shop and it will help if not totally eliminate the smell. Grapeseed oil also helps to raise the good cholesterol (HDL).

Now ladies if you were paying attention I have just given you 5 reasons to feel guilt free about eating this wonderful chocolate cake! Maybe I should change the name to: Guilt Free Chocolate Cake.

Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake


2 cups water

2 Tablespoons Balsamic vinegar

½ cup Grapeseed Oil

1 Tablespoon vanilla

3 cups flour

2 cups sugar

2/3 cup unsweetened powdered chocolate

2 teaspoons baking soda

1 teaspoon salt


Sift dry ingredients together.

Blend wet ingredients.

Slowly blend the wet and dry together

Bake 1 hour at 350 F

Let cool and serve with Strawberry Whipped Cream (below)

Fresh Strawberry Whipped Cream


1 1/2 cups strawberries, plus more for garnish

1/3 cup sugar

2 Tablespoons balsamic vinegar

1 vanilla bean, split lengthwise and seeds scraped

2 1/4 cups heavy cream, divided

12 ounces high quality, bittersweet chocolate

2 Tablespoons powdered sugar

Place strawberries, sugar, balsamic vinegar, vanilla bean seeds and pod into a small saucepan. Simmer over low heat until the strawberries break down and the mixture becomes thick and syrupy. Remove from heat and set aside to cool completely.

Finely chop the chocolate and place in a medium bowl. In a small saucepan, warm 1 cup of the heavy cream until steam starts rising from it. Pour the warm cream over the chopped chocolate and stir until smooth and shiny. Set aside.

In a medium bowl, whip the remaining 1 1/4 cups heavy cream until soft peaks begin to form. Sprinkle in the powdered sugar and continue beating until medium stiff peaks form. Gently fold in the cooled strawberry syrup.

Top cake with desired amount of strawberry whipped cream.

Spoon the chocolate on the top, gently spread it to the edge of the cake so that some falls down the sides. Top with fresh-cut strawberries. Allow the chocolate to set. Keep refrigerated but allow the cake to come to room temperature before serving.


Filed under Balsamic Vinegar, Chef Lippe, chocolate, chocolate cake, Food, health through eating, recipes, strawberries

Mayan Chocolate cake with cinnamon and chili powder

By Chef Lippe

YES there really is a Goddess of Chocolate! Her origins are Mayan and her name is Ixcacao, she was an ancient fertility goddess, an earth goddess in a matriarchal society where gathering crops and seeing to it that everyone was fed was woman’s work.

Here is her story:

Banishing hunger and providing for the safety and security of the people was her divine responsibility.  The creation myths told of a great flood, devastating droughts and earthquakes that destroyed the gods’ four previous attempts to create a race of humans who, like them could think and speak, creatures who would be grateful to them, and honor and praise the gods for giving them their lives.

The Goddess of Chocolate seldom walked among the Mayans, but she was loved by them because of her compassionate nature, she understood their suffering and fear of starvation, and gave them the knowledge and tools they needed to not only survive but craft a life of abundance for themselves.  She also shared her knowledge of the exquisite taste of chocolate and the energy it would give them to keep working.

As with all myths there was much fighting, many bloody sacrifices, the land was in an uproar and the farm lands devastated and no one was paying honor to the gods.  One of the Goddesses came up with a plan to teach the kings a lesson.  She taught them to ferment corn into liquor and make it intoxicating. She even told them that with the chocolate it was a powerful aphrodisiac.

It became a time of unbridled gluttony and warfare, Emperor Montezuma was even reported to drink 40 to 50 goblets a day.  One thing led to another. Kingdoms rose and fell.  The Mayans were defeated by Aztecs who even incorporated the Goddess into their own.

Soon all the land lay in ruin.  The land was either a battle field or the workers were all fighting and no one was watching out for the people. The Gods all got together and let the Goddess of Chocolate return.  The Goddess of Love and Pleasure worked with the Goddess of Chocolate and a time of peace was restored.

It was a time of fairness…no work without rest…no work without time for family, and friends and time for music and dance and above all…NO MORE WORK WITHOUT LOVE.

And what better way to share your love than with a chocolate cake!


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne powder
  • 4 eggs
  • 1 cup butter milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. 2 Stir together sugar, flour, cocoa, spices, baking powder, baking soda and salt in large bowl. Add eggs, butter milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.CHOCOLATE CINNAMON BUTTER CREAM FROSTING1/2 cup (1 stick) butter or margarine
    2/3 cup cocoa powder
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon cinnamon Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
    Add small amount additional milk, if needed. Stir in cinnamon. About 2 cups frosting.

Sprinkle with coarse sea salt to finish it off.

Now for the less romantic of you some believe that the cocoa bean was first found by monkeys! I prefer the Goddess story and believe that she is looking over and blessing my endeavors in the chocolate.

Enjoy and spread the Goddess of Chocolates love!

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Filed under cayenne pepper, Chef Lippe, chocolate cake, Food, Food blog, recipes