Tag Archives: Mocha

No-Bake Icebox Whipped Cream Zebra Mocha Cake: Cool, Quick, No-Need-for-heat Summer Indulgence

Have you ever heard of zebra pie?  I am not sure what the name is for this fantastic fast dessert.  A close friend of mine, MHS, always referred to it as such back in university days.  MHS loved her mocha desserts, so I thought of the variation in today’s post while recalling her appreciation for cookies and coffee.  While MHS – who is very smart and knowledgeable about desserts – called it “zebra pie”, I really think it more appropriately falls into the icebox-cake category.  So I have renamed it.

At its most basic, there are just two ingredients:  store-bought chocolate wafers (for an unpaid plug, Mr. Christie in Canada or Nabisco in the US) and either non-dairy whipped topping – to which I say, “No, thank you” – or whipped cream – yes, please!   Usually, I whip heavy cream with vanilla extract and a bit of sugar.  However, I had just read about a mocha-whipped cream topping a molten chocolate cake in a recipe somewhere lately (who can recall? – so many blogs, so many cookbooks, so little time).

The “zebra” comes from the vertical stripes of the cake.  I guess one should not really have a tan-coloured whipped cream for a true zebra, but this cake is so delectable that one can overlook the zebra-who-has-been-running-around-grazing-on-the-dust-on-the-veldt look from the coffee-infused whipped cream.

Sometimes I have no idea what these cats are up to....

A fawn and doe are the attraction.

About as close to a zebra as one can get on this island....

So much for observing the zebra- substitute (Jinja's dirty paws almost make her a mocha zebra).

Besides some old horses on the island, the closest to a zebra around here is a young spotted fawn wandering around our property.  George and Jinja seemed to be monitoring it for suspicious behaviour, so I had to include the GKPs (“gratuitous kitty pictures”) in this post.

For the simple directions and the recipe…

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A Lucious Tender Mocha-Walnut Marbled Bundt Cake: Mysteries Revealed and Resolved on the Bundt Pan

Life is so complicated, isn’t it? Who knew about the controversy swirling around the origins of the Bundt pan/cake, meandering like a chocolate tunnel through a marbled cake?

Apparently, there are conflicting claims for the origin of both the cake and pan. The US introduced the so-called “Bundt” (derived from the German “bundkuchen”) in the 1950s. It seems that a group of women from a Minnesotan chapter of Hadassah, the Jewish women’s organization, approached NordicWare to manufacture this pan. I was very surprised by the Jewish connection.

I always associated Bundt cakes – made from mixes, of course – with their culinary cosmic twin, the Jello mould. Another association for me was the Bundt cake as quintessentially suburban, having grown up in the suburbs of Chicago. But this cake has a venerable history, long before its alleged invention back in the 1950s. It seems that the American addition of a “t” to the name is a valid claim for originality, as far as its orthography is concerned.

The history of the Bundt and the recipe Continue reading