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.

Blueberry Ricotta Turnovers + 5 Turnover Links!

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We were such a nice surprise, you said,  and a reminder that things could still keep popping up.” – Dear Mr. You, Mary-Louise Parker

I stare down at my long list of weekly groceries: bread, yogurt, milk, cream cheese, blueberry jam, ricotta (fresh)… I’ll stop there, it goes on until is reaches about $300. (Hard gulp as I swipe my card once at Stop N’ Shop, and again at Whole Foods.)  

“Hey, Kelly.”  I look up and there he is, my grocery store buddy, with a big, bright smile on his face, no kids in tow. I think: lucky, as I wrestle the belt around my chubby two year old’s waist, pleading with him to sit.  Please. Just. Sit!  We chat briefly about running while I reach for the cream cheese. (Generic or Philadelphia?  Does it matter?  Focus for a second on the conversation you are having with another human.  Actually, Mr. Smiles I’d like to run right out of here.  Will you take my toddler for a few hours?)  We part ways, but I carry a little bit of that smile with me, as I grab a few boxes of whole grain pasta and make my way down the fluorescent lit aisles.

I stand in the check out line, methodically loading my groceries on the 10 inches of belt in front of me, hoping the bagger will keep the cold with the cold, while also stuffing a Kashi strawberry cereal bar in my toddler’s mouth.   What is the hold up?!  I feel stressed.  I need to get out of here before N melts.  Almost done Buddy!  Deep breath.  

Finally, the line moves.  K., a pretty, middle-aged brunette, checks us out quickly.  I see K. every week because I choose her, no matter how many people deep the check out line.  I like her. She has kind eyes and a whole face smile, and I’m guessing a good story I could listen to for hours.  She coos at N and offers him a high-five, asks about my weekend plans, though I am more interested in her plans.  She has 2 boys, both grown.  The weekend belongs to her; how liberating and I’m sure a little strange to be in that place again.

“See you next week,” she says with a laugh.  She knows I don’t waiver much from my weekly routine.  I smile back.  Wave.  On to the next store.

Blueberry Ricotta Turnovers

makes 6 large or 12 small

pastry dough recipe from Gourmet 2004

Filling inspired by Food 52 Baking Cookbook

Ingredients:

2 sheets of an all butter pastry dough like Dufour or 1 recipe of rough puff pastry dough

6 ounces of whole milk ricotta drained and at room temperature

2  eggs

zest of 1 lemon

2 tablespoons confectioners’ sugar or to taste

1/4 teaspoon cardamom

pinch of ground ginger

pinch of kosher salt

1/2 cup wild blueberry jam ( I used Bonne Maman.)

1/4 cup raw sugar for coating

Directions:

Pre-heat your oven to 375F.  Line 2 baking sheets with parchment paper.  Set aside.

Using a medium bowl, combine the ricotta, 1 egg, lemon zest, confectioners’ sugar, cardamom, ginger and salt.  Whisk until completely incorporated and smooth.  Set aside.

Flour a clean work surface and roll out one sheet of puff pastry (or the dough you made) to about an 1/8 of an inch.  Cut into 6 rectangles.

If making small turnovers, spread a spoonful of the ricotta on the pastry, followed by a spoonful of the jam, leaving a small border around the edges, about 1/4 inch.  Fold the pastry over to enclose the filling and press the edges firmly together with a fork.  This will seal the turnover.

If making large turnovers, spread 2 spoonfuls of the ricotta on the pastry, followed by 2 scant spoonfuls of the jam, leaving a small border around the edges, about 1/4 inch.  Roll out second sheet of puff pastry, cut into 6 rectangles of same size.  Top the first pastry with the second, making a pastry sandwich.  Press edges firmly together with a fork.

Carefully place turnovers on prepared baking sheets.  Beat remaining egg with a splash of water just slightly to make an egg wash.  Brush the egg wash over the pastries and sprinkle generously with raw sugar.

Bake until golden brown and puffy, about 25-30 minutes.  Transfer to a wire rack to cool.  Enjoy immediately because they taste best just out of the oven.

5 Turnover Links You Must Check Out!

Looking for a quick and easy sweet treat for your sweetheart this Valentine’s Day? Head to Averie Cooks for her cherry and cream cheese turnovers with vanilla cream cheese glaze.  Wow!

Still have a bag of frozen cranberries left over from the holidays?  Head to Fork Knife Swoon for Laura’s cranberry pear turnover recipe.

If you prefer a savory turnover check out Handmade Charlotte’s easy ham and cheese turnovers.  This would be a great addition to any brunch!

Savory and sweet? Ok, Savory Simple has a recipe for apple, sweet potato and bacon turnovers that sounds divine!

One of my favorite blogs, Local Milk, has a recipe for lavender blueberry ricotta turnovers that is now on my must try list.