Stress Relief by Chocolate

Ronda L. Halpin

You know the saying: "When life hands you lemons, make lemonade"? Well, I'm far more likely to make chicken picatta! And really, if stress has managed to find me and mine, I'm going to be thinking about comfort food and that often means chocolate. Whether it's brownies or cookies or cake, chocolate can be rich, satisfying and comforting.

So this week, just after income tax returns should be filed and just before the big Easter holiday, I'm offering a recipe that is simple, yet elegant. It's also just plain delicious and fits into that stress-reducing comfort food category. I hope you enjoy making and eating it. There will be more for feasting and nourishing our bodies and souls later this week.

Double-Chocolate Espresso Cake with Mint Mocha Icing

  • Cooking spray
  • 1 box chocolate cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup (8 oz) full fat sour cream
  • 1 cup strong coffee, cooled
  • 1 cup bittersweet chocolate chips
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp. mint extract
  • 1/4 cup chocolate liqueur
Preheat the oven to 350 degrees F and coat a bundt cake pan with cooking spray really well. In a large mixer bowl, combine the cake mix, eggs, vegetable oil, sour cream and coffee. Mix on slow speed for 30 seconds and then on medium-fast for 2 minutes. Stir in the chocolate chips. Bake the cake for 45-60 minutes. Check that a tester comes out clean or with only a few crumbs attached. It's ok to slightly underbake this cake, but do not overbake it. Remove from the oven and allow to cool for 10-15 minutes before releasing it onto a serving plate. Combine the remaining ingredients in a small bowl and mix until an icing forms. Drizzle the icing evenly over the cake.
  • Yields: 12 servings
  • Preparation Time: 1 hour

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