I think the first time I had Crème Brûlée was on our Honeymoon Cruise, and considering it was part of a buffet line I’m a bit surprised that it made an impression that was positive. Grand Caymen, Cozumel, and New Orleans 2002. The cruise director […]
Month: March 2009
When making Gabriel’s Birthday Cake, I found myself with a bit of extra batter. What to do other than make cupcakes? The choice becomes exceptionally clear, especially when you are working with decadent Swiss Meringue Buttercream! When it tastes this good, you want to make […]
Typically, I share.
But not when it comes to Angel Food Fairy Cake. I want every piece, every sliver, every crumb – always.
So when I’m not eating Angel Food Cake with delicious fondue, or underneath a thin blanket of a sugar water glaze, I’m eating it with sliced strawberries!
I like moist cake. You’ve heard me say/write it as many times as I’ve talked about cake, I like it moist; I like it airy; I like it soft; I like it fluffy; I like it meringuesque; I like it silky; I like it springy; I like it buoyant; I like it dewy. I want its texture to feel like biting into a cloud, or a sweet muddy sponge will do just the same; enough flavor to entice but moist enough to be both entreè and beverage. The perfect cake should be a full course meal in it’s entirety.
That is not this cake. This cake is thick, dense, and well… thick. It is extremely compact. It’s a fabulous cake; just not moist.
Cake: Death by Chocolate
Frosting: Chocolate Fudge
It was probably named Death by Chocolate because the creator was afraid one might choke via consumption of it – do not attempt without a tall glass of milk.
1/2 cup salted butter
2/3 cup milk
Stir constantly till smooth, remove from heat
1 1/2 cups light brown sugar
2 teaspoons vanilla
Beat until smooth, let cool slightly
2 egg yolks
2/3 sour cream
Mix with chocolate mixture
2 cups flour
1 teaspoon baking powder
Stir to incorporate
Whisk 2 egg whites to stiff peaks; stir into batter; pour into one 9″ pan
Bake at 350°F 45-55 minutes, until firm to the touch
Cool on wire rack
Between each layer of cake, I tried to sneak in an impersonation of airyness by brushing each with a concoction of lemon zest, juice and a tidge of powdered sugar. It offered a delicious hint of lemon with each bite, but did absolutely nothing for the texture.
This frosting is (can… not… stop… licking…. fingers… impossible…) amazing!
1/2 cup dark brown sugar
1 cup butter
5 tablespoons evaporated milk (I used heavy cream)
1/2 teaspoon vanilla
Stir constantly over low heat until melted and smooth
Cover, let set in fridge at least 1 hour