I still cannot get over these blueberry muffins with crumb topping I made last week. I grab one before heading out in the morning, and they always taste fresh like they were just out of the oven. I am kinda sad that they’re gone now, but I can always make them again anytime I want!
With my muffin tin still out, I was on the hunt for recipes that are easy and worth it for an early grab-and-go breakfast foods. These soft-center chocolate espresso cakes are exactly that – especially if your morning is on the sweeter side. They have soft centers when served warm, but once at room temperature they are almost dense and fudge-like. You can dress them up by serving with ice cream or whipped cream, but I honestly think they are perfect as it is!
I was hesitant at first – but I went ahead and bought zucchinis at the supermarket to make this chocolate zucchini cake. Sorry but this would be my very first attempt on a chocolate cake – with zucchinis.
Maybe the word chocolate got me going. I have this insane addiction to Goldilock’s chocolate cake roll in the Philippines and I honestly think I can have the whole roll to myself – femininity aside. Think moist, chocolate and chocolate glaze and you will get what I mean. Sadly, when I moved to Seattle, lady Goldilocks was nowhere to be found. It was a blessing in disguise since I proved to myself that I can breathe and live normally without that chocolate roll. I resorted to making my own chocolate goodies to satisfy the evil tooth and I came across this recipe for a chocolate cake – with zucchinis. At first I was really, really hesitant. It was beyond uncertainty on my part, but I am so glad I set that aside and made the cake. It was the “very moist” decision I have ever made.