Author Archives: cups + spoonfuls

Favorite Chocolate Cake with Rich Chocolate Frosting + 5 Must Make Chocolate Cake Recipes

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While everyone else was grieving Tess, Ann made a chocolate cake, after all, it was her mother’s birthday.  Birthdays were celebrated in her family, Tess made sure of it, before cancer began a tug of war, taking much of Tess and leaving some.

[Crumbs left to feed those who loved her: an occasional kiss, a smile, a half-hearted laugh, maybe, on a good day, a story that made sense;  stories where time and place were accurate, not distorted by eighty-nine years of living. But, now, memories, people, places in time met as if in a bizarre dream, making sense only to Tess.  And when her children said no Mom that doesn’t sound right, no I don’t remember it that way and I think you mean…, Tess became agitated and angry as if her children were trying to rewrite her stories.  So they stopped correcting Tess, allowing her to hold onto the bits and pieces of her life as she saw them, painful, but a necessary mercy.]

Ann poured the chocolate batter into the prepared pans, moving the bowl slightly back and forth, watching the batter make ribbons and fold into itself.  Tess was still alive, god damn it.  A medical mystery! Some asshole somewhere would say, as if it were a good thing.  [Why is defying odds when the end is known and hope is absent a good thing? Breath entering and exiting Tess’ lungs, a strong heart still beating despite her mind saying I want to die.  Plastic rosary beads and a beat up bible offering nothing to her weary soul and failing mind…and yet she continues.]  Ann couldn’t understand why her mother never sought treatment, allowing cancer to eat her breast while her family watched, and cried, and grieved.  How selfish, Ann thought.

While the cakes rose in the oven, Ann cleaned the dishes.  The breeze coming through the kitchen window was warm and humid.  A drop of sweat slid down her breast dissolving into her t-shirt.  A night swim would feel so good.

Tess set two towels on the kitchen table letting Ann know it was time to put on her bathing suit.  Ann loved swimming at night with her mother, watching her float around the shallow end of the pool, making sure not to get her freshly permed hair wet.  Tess’ huge smile made Ann’s heart weak.  She loved her so it felt unbearable.  Ann knew someday the weight of their love for would crush her. Ann swam around her mother, porpoising through the dark water while Tess watched.  She turned onto her back and floated with her ears submerged, the sounds of the crickets and the bullfrogs muffled.  Ann stared at the black sky and the overcast moon.  And when Ann floated too far away from Tess, she could feel it without being told: “Don’t go so far away, old girl.” 

The memory of swimming with her mother made Ann feel sick.  If only she could do it all over again and be cared for by Tess, swallowed by her mother’s fierce love, and relinquish her newfound role as her mother’s caregiver.  But there is no starting over, one more time or do overs.

The dish soap left tiny bubble mountains on Ann’s hands.  She rinsed the soap off.  The oven timer blasted its horrible beep.  The cakes were ready, waiting for Ann to carry on.

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Birthday Chocolate Cake with Chocolate Frosting

Recipe barely adapted from Food and Wine’s Mom’s Chocolate Cake

Serves 8 to 10

Ingredients for cake:

 2 cups unbleached, all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon kosher salt

2 cups sugar

4 ounces unsweetened chocolate

6 tablespoons butter

2 teaspoons vanilla extract

2 eggs, lightly beaten

Directions for cake:

Pre-heat the oven to 350F.  Butter and flour two 8 by 1 ½ inch cake pans and line bottom of the pans with parchment paper.  Set aside.

In a medium bowl, sift together flour, baking powder, baking soda, salt, and ginger.  Set aside.

Grab a medium saucepan and combine the sugar with 2 cups of water.  Bring to a boil and stir until sugar dissolves.  Pour into a large bowl or the bowl of a stand mixer.  Add the chocolate and butter and let sit.  Stir once in a while until the butter and chocolate are melted and slightly cool.  Add the vanilla and stir.

Using a paddle attachment beat the eggs on medium speed into the chocolate mixture until combined.  Add the dry ingredients and beat on medium speed until well combined and smooth.  Pour the batter evenly into each cake pan.  Bake for about 25 minutes or until a cake tester inserted in the center comes out clean.  Allow the cakes to cool in their pans on a wire rack for about 25 minutes.  Next, invert the cakes onto the wire rack and cool completely.

While the cakes cool, make your frosting.

Ingredients for Chocolate Frosting:

1 + 1/3 cups heavy cream

1 + ½ cups sugar

2 ounces unsweetened chocolate, chopped

4 ounces dark chocolate, chopped

1 stick + 2 tablespoons unsalted butter

Pinch of salt

1 teaspoon vanilla extract

Direction for frosting:

In a medium saucepan, bring the cream and sugar to a boil over medium-high heat.  After it comes to a boil, reduce the heat to low and simmer, stirring occasionally.  Simmer until the liquid reduces slightly, about 5 or 6 minutes.  Pour the liquid into a medium bowl.  Add the chocolate, butter, vanilla, and salt.  Let sit until the chocolate and butter are melted.

Place the bowl in a larger bowl of ice.  Using a handheld electric mixer beat the frosting on medium speed, scraping the sides and the bottom a few times, until the frosting is very thick and glossy, about 10 minutes.  (You can also use a stand mixer fitted with the beater attachment.  Be sure to surround the mixer with ice packs or a bowl of ice.)  Use immediately.

Assembly Time!

Place one cake layer on a cake stand.  Using a metal spatula spread 1/3 of the frosting over the cake.  Place the second cake layer on top and frost the entire cake with the remaining frosting.  Add fresh flowers to decorate, if desired.   Store cake, covered, in the refrigerator until ready to use.  Bring to room temperature before serving.

The cake will last stored in an air-tight container in the refrigerator for 2-3 days.  Enjoy!

5 Must Make Chocolate Cake Links

The classic chocolate cake roll was on heavy rotation in my house growing up and I loved it.  Check out Smitten Kitchen’s version of the classic recipe here.

A go-to flourless chocolate cake recipe is a must for any baker.  Head to the Tartlette blog for a flourless chocolate cake served with a butter caramel sauce.  Yes!

Overrun with zucchini?  Make Zoe Bakes chocolate zucchini bundt cake.

Need a vegan option?  Check out Food 52’s vegan chocolate cake.

My new favorite cake blog is Cake by Courtney.  Her cakes are absolutely beautiful and look delicious.  Check out her chocolate dulce de leche cake recipe when you need a special treat.

Key Lime Ginger Doodles + 5 Can’t Miss Cookie Links

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A change in perspective was all Ann needed.   As the plane hurdled down the runway, ascending through a layer of gauzy clouds reaching an abyss of pale blue nothingness Ann took a deep breath then expelled the air from her lungs bit by bit.  It hurt to breathe so slowly, it hurt to be quiet, to silence her breath so no evidence of relief was obvious to the couple seated next to her.  She did it anyway.

Four hours later she was in a different time zone, breathing thinner air while standing on an empty train platform.  Waiting.  Ann could feel the strength of the mountain sun on her pale Northeast skin.  She thought for sure the tan, athletic woman sitting on the bench could hear her skin sizzle, as if announcing I’m not from here.  This feeling unsettled Ann.  She liked to blend in.

The train pulled into the station making no sound as it came to a stop.  The doors opened with ease.  No one rushed out or pushed her aside, swatting at her like a fly.  Inside the train smelled fresh with no hint of old urine or forgotten food containers, a welcome change to the trains she knew at home.  Ann chose the window seat.

[Always choose the window seat.  His simple instructions resonated with Ann.  Most of the advice she received from well-meaning friends and lovers caused her belly to burn, her jaw to tighten as if Ann’s body knew before her mind she would never take their advice anyway.]

She plopped down in seat, rearranged her shirt, pulled on her too tight jeans until satisfied and somewhat comfortable.  Across the isle three women from Minnesota, friends, chatted about margaritas, Mexican food they couldn’t wait to devour and the Zach Brown concert they would attend with full bellies and foggy brains.  Ann listened to them chat for a while, a little jealous of their intimacy, yet relieved to be alone. Unrecognizable in a city she barely knew.  Free.  And when one of the women turned and smiled at Ann, a gesture of kindness to most, Ann turned and faced the window.  The stranger’s smile seemed to say I see you, Ann.  The last thing she wanted today, and yet the only thing she wanted most days.  Careful what you wish for her mother said.  You just might get it.  Ann picked at her nail bed until it bled.

The train picked up speed and the station disappeared.  The land lay this way and that appearing painted and untouched.  Ann found the flat earth, dry and scorched from the sun, the sapphire sky, the still snow-covered Rockies in the distance disorienting.  It hurt to look at the mountains, to see something new and beautiful, after so many years of the same.  The mountains have a funny way of drawing you back to yourself when you have strayed too far. 

Ann put on her sunglasses, hoping her eyes would stop aching.  Soon her stop would be announced.  She would exit the train, breathe in the mountain air.  Across the tracks her sister, Gracie, would be waiting for her, eager and beautiful in the world she created thousands of miles away from Ann.  They would hug.  Gracie’s hair would smell like the baked snickerdoodles they ate as kids, weed, and sweat from her morning run.  Ann relieved to be in her arms again would hug longer than expected.

All of this would happen or none of it.  Ann hadn’t decided yet.

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Key Lime Ginger Doodles

Makes about 2 dozen cookies

Recipe adapted from BraveTart

Ingredients:

2 + 1/3 cups unbleached, all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1 + ½ teaspoon ground ginger

1 ¼ cups sugar

2 sticks of unsalted butter, at room temperature

2 tablespoons of key lime juice

1 large egg

¼ cup raw sugar

½ cup confectioners’ sugar

1-2 tablespoons key lime juice or to taste

Pinch of salt

Directions for cookies:

Preheat the oven to 350F.  Line two baking sheets with parchment paper.  Set aside.

Whisk together flour, salt, baking powder and ginger in a medium bowl.   Set aside.

Using a stand mixer fitted with a paddle attachment beat on medium speed the butter and sugar until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl with a rubber spatula once or twice.  Reduce speed and add the egg.  Mix on medium speed until combined.  Next add the key lime juice.  The mixture may curdle but don’t worry it will come back together!  Reduce the speed and add the dry ingredients.  Mix on low-speed until just combined.

Use a cookie scoop (I used a medium scoop or 1+1/2 tablespoon scoop) to form round balls.  Roll the balls in the raw sugar.  Divide the dough between the two cookie sheets, twelve cookies per baking sheet.   Bake the cookies until puffy and lightly golden brown, about 8 minutes.  (Be sure not to over bake so check at 6 minutes!)  Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While the cookies cool, make the key lime icing.  In a small bowl mix together the confectioners’ sugar, key lime juice and salt until completely smooth.  Add more juice if needed.  Add more sugar for desired consistency, if needed.   Set aside.

Once the cookies are completely cool, decorate with key lime icing as desired.  Enjoy!

***Cookies taste best the day they are made but will last in air-tight container at room temperature for up to 2 days.***

 

5 Can’t Miss Cookie Links

Looking for a unique spin on a shortbread cookie? Check out Food 52s honey-butter chip shortbread cookie recipe. Honey, butter and potato chips? How can you go wrong!

Vegan shortbread cookies do exist.  Head to Love & Lemons for their vegan almond shortbread cookie recipe.

I love chocolate and ginger together especially in cookie form.  Head to i am baker and check out Amanda’s chocolate caramel ginger cookie recipe.  Don’t wait until the holidays to make them!

Celebrate summer with mojito cookie bars! Go Bold with Butter has the recipe for you.  Check it out!

S’mores cookies by Sweet Paul magazine claims to be better than sex.  Curious?  Head here for the recipe.