Cooking with Courtney Crave


In the Kitchen with Courtney Crave.  Photo:  MUA/H: Ladonna Stein. Apron: Mia Maria

In the Kitchen with Courtney Crave. Photo: MUA/H: Ladonna Stein. Apron: Mia Maria

Fetish Model Courtney Crave is also a genius in the kitchen, whipping up tasty vegan & allergen free desserts!  She is kind enough to share with our readers a recipe & cocktail every month & and your taste buds will thank you!

January- Devil’s Food Cake & St. Germain Cocktail

This cake is hands down the best cake I have ever had.  January is my birth month, and I have eaten this cake on my birthday every year since I can remember having birthdays.  There’s no better way to ring in a new year than with a delicious chocolate cake that has just a kick of caffeine to get you through the night.

Frosting Ingredients

  • ½ cup butter, softened
  • 16 oz box powdered sugar
  • 1 generous tsp vanilla extract
  • a pinch of instant coffee
  • 6 heaping Tbsp cocoa
  • 1 egg or a couple tablespoons of milk*

Cake Ingredients

  • 2 squares Bakers chocolate (unsweetened or semi-sweet)
  • 2 tbsp butter
  • 2 cups buttermilk
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups sugar (or less)
  • 2 cups flour (white whole wheat or unbleached all purpose)
  • 2 tsp baking soda
  • ½ tsp salt

*For a vegan cake substitute the egg or milk in the frosting with soy or almond milk and the egg in the cake with Ener-G Egg Replacer which can be found in specialty grocery stores like Whole Foods or Sprouts.  Follow instructions on package and do not let the egg replacement mixture sit out long before putting it in the oven.  Some margarines can be used as a substitute for butter, check the labels.  For a vegan buttermilk substitute mix together ¼ cup silken tofu, ½ cup plus 3 tbsp water, 1 tbsp lemon juice, and a pinch of salt.  Let it stand for ten minutes to thicken.  This will make the equivalent of one cup of buttermilk.


  • Heat your oven to 350 degrees F, or 176 degrees C for our European readers.  Grease and flour, or spray with Pam with Flour, two 9 inch baking pans.  Melt the chocolate and butter together and allow it to cool.  In a medium bowl sift together the flour, baking soda, and salt.  In a large bowl beat the eggs (or egg substitute) and add sugar, butter, chocolate, and vanilla.  Alternate adding the flour mixture and buttermilk (1/3 flour, ½ buttermilk, 1/3 flour, ½ buttermilk, 1/3 flour) and mix until well combined.  Split the batter between the two 9 inch baking pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pan before removing them.  While your cake cools go ahead and make the frosting.  In a large bowl cream all the frosting ingredients together until light and fluffy.  If it’s too thick add some coffee or milk.  Frost the top of the first cake, set the second cake on top and frost the top and sides so you have a two layer cake.

St. Germain Cocktail

Rather than toasting your New Year’s Eve with plain old champagne try a St. Germain cocktail instead.  This is also good for celebrating other holidays, birthdays, weddings, promotions, successfully making it out of bed, days that end in “y”, you get my drift.


  • 2 parts Brut Champagne
  • 1 ½ parts St. Germain
  • 2 part club soda or sparkling water


  • Fill a tall Collins glass with ice.  First, add the champagne, then the St. Germain, then the club soda.  Make sure you stir well as the St. Germain will want to settle at the bottom.  Revel in the delight of a new year and a new way to enjoy champagne.

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