Chocolate Cake Pan Cake + 5 Lovely Cake Links for Mother’s Day

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I think of her most often when the lilac bushes bloom in May.  I inhale their sweet floral scent deeply and see her as she was: short, dark curly hair framing her square face, beautiful brown eyes shining below thick eyebrows; strong hips sitting wide, above long skinny legs.  Her easy smile.

I kneel on the damp ground, searching for a four-leaf clover while blades of grass, small stones and drying mud stamp petrified impressions on my bony knees.  Looking haphazardly for luck, searching, minute after minute, for a clover windfall.  She walks by, the white rubber soles of her navy Keds grass-stained, her khaki chino shorts a bit stained with the morning’s bacon grease spatters and long tan arms brushing past her hips as she moves towards the grape vines and lilac bushes.  She pops a grape into her mouth, smiles. She pulls a pair of shears out of her back pocket and cuts a few clusters of lilacs, gathering them in her tanned, slightly wrinkled hands.  I love her absolutely, as only a child is able to love.  She is the great love of my life.

“What are you looking for, Kel?”

“A lucky clover.”

“You won’t find any luck around here.”  She says with a quick laugh and a half hearted smile.  [Decades later I will understand the multiple meanings of that one powerful sentence.]

Thirty years later, hip to hip, we inch across the driveway to my father’s car.  I carefully hold her twiggy arms.  Veins, tendons, bones now evident underneath her bruised paper-thin skin.  The weight of her body leaning against mine is barely felt.

[Time passes.  Time is an unsparing critic.]  

I want a chocolate cake for my birthday,” she says out of the blue.  I kiss her on the cheek and breathe in her powdery scent, hoping some of her smell will latch onto my shirt.  

“Ok, I’ll make you a chocolate cake.” I say as I ease her into the passenger seat pulling the seat belt across her concave chest, buckling her in like I do with own my children.  She smiles, turns away from me and stares straight ahead through the bug splattered windshield.  I know she is moving away from me, letting go.  She knows I understand this.  And yet, come August, with some luck, I’ll make her a chocolate cake.

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Chocolate Cake Pan Cake with Whipped Chocolate Ganache Frosting

cake recipe adapted from King Arthur Flour’s Original Cake Pan Cake

whipped ganache recipe barely adapted from allrecipes.com

serves 8-10

Cake Ingredients:

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

3/4 cup vanilla sugar

1/4 unsweetened natural cocoa powder

1/2 teaspoon kosher salt

1/2 teaspoon espresso powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

1/3 cup vegetable oil

1 cup milk ( I used 2%)

Directions:

Preheat the oven to 350F.  Grease an 8 inch square pan and set aside.  (You may also use a 9 inch round pan.)

Place dry ingredients in a medium size bowl and whisk together.  In a separate bowl, whisk together the vanilla extract, vinegar, oil and milk.  Pour the wet ingredients into the dry ingredients and stir until well combined.  Pour the  batter into your prepared pan.

Bake the cake for about 25-30 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs.  Begin checking the cake around 22 minutes.

Remove from oven and allow to cool in the pan sitting on a wire rack.

While the cake cools make the whipped chocolate ganache frosting.

Fluffy Whipped Ganache Ingredients:

9 ounces of semisweet  chocolate, chopped or use chips

1 cup heavy cream

1 tablespoon dark rum

Directions:

Place the chocolate in a medium bowl and set aside.  Heat the heavy cream in a sauce over medium heat until it just begins to boil.  Pour the cream over the chocolate and let stand for 5 minutes.  Add the rum and whisk until completely smooth and shiny.  Cool the ganache until thick.  (I let it sit on our counter at room temperature for a couple of hours.)  Once cool whip the ganache using a stand mixer fitted with a whip attachment until very light and fluffy.  Spread evenly over cake.  Slice the cake and serve with a cold glass of milk.  Enjoy!  (Cake will last up to two days stored in air-tight container at room temperature.)

5 Lovely Cake Links for Mother’s Day

Treat your crazy mom to a crazy cake: strawberry pazzo cake with herbed creme fraiche. Pazzo means crazy in Italian which describes this cake well; balsamic vinegar drizzled over a sweet strawberry cake.  I’m intrigued!

Speaking of strawberries, check out my recipe for a cold oven strawberry pound cake mom is sure to love.  Or head to My Name Is Yeh for Molly’s cardamom vanilla cake with strawberry filling and cream cheese frosting.  I’m drooling.

Looking for a simple yet delicious cake recipe?  Head to Food 52 for their olive oil cake recipe.

Don’t feel like baking? Check out Baker’s Royale lemon ice box cake.  Yum!

White Wine Cupcakes with Chocolate Buttercream + 5 Cupcake Links for Mom

“Most was said in our first moment, when we were so quiet.  He swam through the air to me and there was nothing.  No spaces.  I suppose it was the first moment I was thoroughly alive because I fell too far in it to ever describe it.  There was nothing to look at because I was too busy seeing, and I got to be a beginner too.  Will always be now, as every moment with your child will never repeat itself with something lovely after it, like a sunset or a passage in a book.  Real time with them, I think, is the only actual.  Everything left over is just a weather report.” Mary-Louise Parker, Dear Mr. You

[My words, lost for now, adrift in a dense, gunmetal fog will come back.  Thank, whomever, whoever or whatever for Mary-Louise Parker’s insight.  Happy Mother’s Day. xo]

White Wine Cupcakes with Chocolate Buttercream

A lightly sweet cupcake with a tight crumb topped with a super silky chocolate buttercream

Recipe adapted from Silver Palette Cookbook and Cambridge School of Culinary Arts

Makes 24 cupcakes

Ingredients:

2 cups sugar

4 eggs, at room temperature

1 cup vegetable oil

1 cup dry white wine ( I used Pinot Grigio)

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

1/2 teaspoon kosher salt

2 + 1/4 teaspoon baking powder

1 teaspoon vanilla extract

Directions:

Pre-heat your oven to 350F.  Line two standard muffin tins with cupcake liners.  Set aside.

Grab a medium bowl and sift together the flour, salt and baking powder.  Set aside.  Using a stand mixer fitted with a paddle attachment, beat the sugar and eggs on medium speed until incorporated, about 30 seconds.  Reduce speed to low and add oil, wine, dry ingredients and vanilla.  Increase speed to medium and beat until well combined, about 1-2 minutes.  Pour batter into prepared muffin pans.  Place 1 pan on the middle rack and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.  (Be sure to check at 20 minutes.)  Once baked, remove cupcakes from pan and allow to cool completely on a wire rack.  Proceed with baking the next pan of cupcakes.

Once cool, frost the cupcakes generously with chocolate buttercream.  Enjoy!

*Cupcakes are best the day they are made.  However, they still taste great the next day.  Be sure to store them in an air-tight container, at room temperature.*

Chocolate Buttercream

Ingredients:

6 ounces bittersweet chocolate, melted and cooled to room temperature

6 eggs, whites only, at room temperature

1 cup sugar

1/4 cup water

1lb. unsalted butter, at room temperature

pinch of kosher salt

Directions:

Cut the butter into tablespoon chunks and set aside.  Melt your chocolate either in the microwave or stove top and set aside.

Using a stand mixer fitted with a whisk attachment, place egg whites in bowl and beat on medium-high speed until soft peaks form.  While the egg whites are beating, combine the sugar and water in a small saucepan.  Attach a candy thermometer to the side of the pan.  Cook on high until it reaches 238F or the softball stage.  Immediately, with the mixer on medium speed, add the hot sugar in slow but steady stream.  Beat until the whites have cooled.

Reduce the speed to low and the add the butter, one chunk at a time, until it is completely incorporated.  Increase the speed to high and beat until glossy and light.  Turn the mixer off.  Grab a rubber spatula and fold in the melted chocolate until smooth.  Mix in a pinch of salt.  Frost your cupcakes generously!

**If your buttercream breaks or looks curdled when mixing, hold a cloth ice pack or ice against the bottom of the bowl and continue to beat on medium speed.  The buttercream will eventually come back together.  Be patient!  This happened to me and the cloth ice pack trick worked!**

5 Cupcakes Just for Mom

Rhubarb is showing up the in market just in time for Mother’s Day so why not make mom cupcakes studded with fresh rhubarb?  Head to Kitchen Konfidence for the the recipe.

Looking for a quick and easy cupcake recipe mom is sure to love?  Head to i am Baker for Amanda’s coconut angel food cupcakes.

Eat your bananas and make Local Milk’s buttermilk and roasted banana cupcakes with Lindt truffle filling and marshmallow frosting.  This sounds like a bite of heaven to me!

David Lebovitz’s chocolate, peanut butter and pretzel cupcakes will make any mom forgot a horrible, no good, very bad day.

Keep it simple and make my chocolate cupcakes with white chocolate buttercream.