Last Updated on April 29, 2026 by Lisa Keys
Grated Bread Chocolate Cake is Cook's Country grand prize winner.
I woke up this morning fully aware that I needed to write a new blog post, but inspiration eluded me. Whether you call it writer's block or something else, sometimes burying grief feels easier than writing about it.
Instead of forcing the words, I headed to the YMCA for a Body Pump workout. I make it a point to practice what I preach regarding exercise-plus, I needed to burn off the chocolate calories I consumed while experimenting for the Chocolate Adventure Recipe contest.
Right after class, exhausted and sore, I climbed back into the car and turned the key. I immediately knew what I needed to write about today.
Rascal Flatts' "My Wish" started playing on the radio, instantly transporting me back to a conversation with William. We were discussing his future wedding and how we would dance to this song. It captures the moment perfectly, reflecting everything a parent wants for their child.
The future holds nothing for William and me. There will be no proud college graduation, no wedding dance, and no celebration of a first-born grandchild. Those plans vanished suddenly and painfully. Recognizing this reality-rather than burying it-is the only way forward.
When you lose someone you adore, you lose more than just the person; you lose every hope and dream you held for them. You must mourn those future opportunities and unfulfilled expectations. It is a normal, necessary process. Recognize that weight, and then take all the time you need to adapt.
Now, back to chocolate. About two weeks after William died, America's Test Kitchen called to tell me my Grated Bread Chocolate Cake won the grand prize in their recipe contest. The contest celebrated bringing lost family recipes back to life. I only wish we could do the same for people.
Grated Bread and Chocolate Cake
Ingredients
- 9 egg whites
- 1 ½ cups (5 oz.) powdered sugar
- ½ cup plain dry breadcrumbs
- ½ cup grated semisweet chocolate plus additional for garnish
- 2 tablespoons all purpose flour
- 1 teaspoon baking powder
- ½ pound ground almonds or 2 cups almond flour
- ¼ cup dry red wine
- 2 tablespoons lemon juice
Chocolate Whipped Cream
- 2 cups cold heavy cream
- 2 tablespoons unsweetened cocoa powder
- ¼ cup sugar
- ¼ cup amaretto almond flavor liqueur
Instructions
- Heat oven 350F. Line two 9-inch cake pans with wax paper or parchment and spray with a no-stick baking spray.
- In large electric mixer beat egg whites until soft peaks. Add powdered sugar and continue beating until stiff peaks.
- Mix breadcrumbs, chocolate, flour, baking powder and almond flour together; fold into beaten egg whites.
- Add wine and lemon juice; blend well.
- Divide batter into prepared pans; smooth tops.
- Bake 35 to 40 minutes or until center springs back when touched with tip of the finger.
- Transfer cakes to cooling rack; cool completely.
Chocolate Whipped Cream
- Beat heavy cream, cocoa powder and sugar until whipped and thick.
Cake Assembly
- Cut each cake, horizontally, in half.
- Brush cut layers of cake with almond liqueur.
- Spread the filling between the cake layers and on top.
- Sprinkle with additional grated chocolate, if desired
Nutrition
I come from a long line of frugal cooks. We never threw anything away, especially food. I'm certain my family created this cake to use up leftovers like day-old bread, which is why I often call it "the leftover cake."
My mom and grandmother found a hundred and one uses for day-old Italian bread, but this cake is easily the most interesting. I remember my grandmother commandeering my dad to grate the hard bread while she used up whatever wine remained from the previous night's dinner. She only brought out the liqueur during the Christmas holidays to make the cake feel extra special.
Karen Harris says
Congratulations on your win Lisa. America's Test Kitchen is a very prestigious win.
lisakeys64 says
Really a very unexpected win and very proud moment for me.
danielle says
Whoa!!! I cant believe I never knew about this win of yours...sounds amazing; I want to make it right now!!!
lisakeys64 says
It is a most delicious and unusual cake. I learned of this win shortly after William died. At the time I did not feel like I had much to celebrate, so didn't share like I normally would have.
Carol Walsh says
You amaze me on so many levels.
lisakeys64 says
You are too kind. Naturally, Tyler gave me a bit of inspiration for this post.
Amy Botticello says
I finally found your recipe after losing my magazine copy! I made the cake once and it was just the best comfort dessert every! It reminded me of what I envision a Viennese cake tastes like. How neat that you devised the recipe! I just loved the combo of almond flour with the bread crumbs (and I didn't feel so guilty eating it). You truly deserved to win the contest!
Now that I've found the recipe again I will be honored to make it after reading of the loss of your son, William. What a lovely smile and kind eyes he had!
Thank you again for posting the recipe!
Lisa says
How lovely of you to share such a kind comment. I can't tell you how happy it makes me that you tried my recipe and enjoy it. I am so grateful that you took the time to let me know and appreciate you honoring my boy as well. <3
calliope says
I just made this cake for the 2nd or third time and don't recall if it rose at all those times but this time it did not rise at all and I followed the recipe to the letter! I simply cannot imagine what went wrong? Any thoughts? I would love to make it again but considering all the work, which it IS worth, I feel terribly gun shy now. Please help me? Thank you.
Lisa says
There is nothing worse than a recipe that doesn't turn out well. I am sorry this happened. The fact that you have made it before and it turned out fine leads me to think that there is nothing wrong with your technique (unless the egg whites completely deflated) but something wrong with one of the ingredients. I have found over the years that sometimes ingredients change and with baking size and volume and weight make a difference...like the size of the eggs or the butterfat percentage in butter. I think I will try and update this recipe using weight measurements and hopefully improve it. Thank you Calliope for your kind words. I will work on it.
calliope says
I think I found the answer. At one time or in a reprinted copy of your recipe it said to mix the wine and lemon juice into the whites and then the dry ingredients. But now, here on your page, it says the reverse with the wine and lemon last. Something tells me that is the answer!? What say you?
Lisa says
I have always made it as it is printed here. I think the Grandmothers' Kitchen Cookbook may have the other. The point is to not deflate the whites as all that air gives you a higher rising cake. I worry about egg size changes. I need to figure out the weight of the egg whites for sure.
calliope says
I just think you might want to know that a site called "kitchenenchanted.wordpress.com" has your recipe but with the wrong order as I mentioned, it also calls for a lower bake temp and a much shorter bake time. I feel badly for all those who will go there, thinking they have found your wonderful recipe only to have the mega-failure that I did. It also calls for cream of tartar that if used in combo with the wine and lemon juice is likely too much acid and also cause for failure. Lastly, Cook's Country has it but as you may know, you have to pay money to use their site whereas you have graciously provided it free to folks which is so very kind and generous of you! Thank you!
Lisa says
Well that IS a surprise. I left a comment on the web site with a link to come here.