Ina's chocolate cake

My husband loves a good chocolate cake. He actually loves Duncan Hines but I can't bring myself to make that since I do know how to cook. A box cake mix is just not ok in this house. That being said, I am always looking for a cake recipe that I think he might approve of. He doesn't like it too fudgey, he doesn't like it too rich, and he doesn like a sweet frosting. He wants the cake light, with little frosting, and nothing else. It's become a bit of a challenge to find something he really loves. With that said I decided to make Ina Gartens chocolate cake recipe as it looked and sounded like something that might be along the lines of an old fashioned cake.

It was delish! It was better than I thought it was going to be. It is a keeper.

I made it as a sheet cake although her recipe calls for the typical round two layer. I wanted to practice my layering and icing technique....which obviously still require a lot of practice, but when the cake was cut and the four, yes count them four, layers were visible it looked yummy.

I cut the sheet cake into four equal sections. I measured and cut it knowing from my cake classes that I would need to do a little trimming anyway.

And I must admit I couldn't leave well enough alone and I used a simple syrup on each layer. It adds moistness to the cake so I highly recommend it. The simple syrup goes on first, then the frosting, and then another layer of the cake. Just repeat the process until you have all the layers complete and you are now ready to do the sides.

A little cake secret is the crumb coat. Use a very small amount of icing on the side and top to sorta control the crumbs then put the whole thing in the freezer for about 15 minutes. When it come out it is set enough to add another layer of icing that goes on smoothly.

Ok enough babbling, here is the recipe.

Ingredients for cake: (adapted from Ina Gartens Barefoot Contessa at Home)
Butter, for greasing the pans
1 3/4 cups all purpose flour, plus more for pans
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon banking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra large eggs
1 teaspoon vanilla
1 cup freshly brewed hot coffee

Directions:
Preheat the oven to 350 degrees. Butter cake pans, 2 (8 inch) round or one sheet pan, then line with parchment and butter and flour that.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer with a paddle attachment. Mix on slow speed until combined. In another bowl combine the buttermilk, oil, eggs and vanilla. With the mixer on slow speed add the wet ingredients into the dry, very carefully, then add the coffee until just combined. Pour the batter into the prepared pan. Bake 25 minutes for a sheet pan or 40 minutes for the rounds, or until the cake tester comes out clean. Cool completely.

Ingredients for Chocolate frosting:
6 ounces of semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra large egg yolk, room temperature
1 teaspoon vanilla
1 1/4 cups sifted confectioners sugar
1 tablespoon instant coffee powder

Directions:
Chop the chocolate and place in double boiler. Get the water hot in the double boiler then on low heat stir the chocolate until just melted and set aside to cool to room temperature. In the bowl of an electric mix with a paddle attachment beat the butter on medium high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue to beat another 3 minutes. Turn to low speed and slowly add the confectioners sugar until smooth and creamy. Dissolve the coffee powder in 2 teaspoons hot water. On low speed add to the coffee and chocolate to the butter mixture and mix until blended but don't whip. Use immediately.


For the simple syrup layer:
In a small saucepan use equal parts water and sugar. I used 1/2 cup each. On low heat stir until sugar is just dissolved. Allow to cool to room temperature. Add 2 tablespoons Chambord. Use a pastry brush to apply to the cake.


Now assemble your cake and hopefully when you get done it looks better than mine. If it doesn't just hide it away in the kitchen and cut it to serve because the impressive part are the layers anyway. Now I do admit I did clean this up by taking a damp paper towel to the base but my photo is horrible. Some fresh raspberrys around the edge would be pretty.


Finally....sit back and watch the look on peoples faces when they take the first bit and listen to the oohs and aahs. It was gratifying to make this cake because we had dinner guests that night and they loved it. And that's what it all about, right?

Carrot Cake Cupcakes

Carrot Cake Cupcakes.

They are light and yummy. Just a little bit of cream cheese frosting on top so they are not too sweet.

Gotta have them for Easter. Having brunch with the family? This is the perfect dessert to serve because they are yummy, light, appropriate for the occasion, and you don't have to make them yourself. In addition you know they are healthy because they have carrot in them!

$2.00 each or one dozen cupcakes $24.00

Orders of more than two dozen are offered at a discount of $20.00 per dozen.

Place your order now so I can get you on the baking schedule.

Just how many cookbooks is one person allowed?

I have an addiction. I admit it. It keeps me up at night. I spend hours on it. I scour bookstores, cooking stores, garage sales, the used book section at the library, discount stores, other peoples houses...looking to see what I can find. I hide it from my husband. This addiction has finally surpassed the one I used to have for shoes. Wah! Now that is sad! But it come over me slowly....I didn't even know it was happening....it gained on me over the years....I made excuses....I justified it with a myriad of reasons....my mind played tricks on me. And then one day I woke up and realized I had gone over the edge. My friends started noticing....my husband looked at me with suspicion....my family thinks I have lost my mind....everyone around is judging me....I get defensive....anxiety sets in...I lose sleep....I need help......I need a 12 step program. Gasp!

I can no longer contain them all in my kitchen cabinet, the picture above. I would have thought one cabinet devoted solely to cookbooks would have been enough. But noooo!!!!! At one time I had them in piles on the kitchen counter, until I got sick of looking at the mess and having to clean them.

Therefore, I had to move most of them to the office, and I really don't have the room there either. The office bookcase is full so I just lined them up across the top. Now it is full.

I want cabinets built just for my cookbooks. You got a problem with that? A few years ago I went through a phase where I thought I should, perhaps, get rid of a few. Eck! I gave them to the library. Now when I'm in the library, I see what might be my book! It makes my nuts. Do I buy it back? Do I leave it there? Will I ever use it again? Is that even a valid reason for having it? I just don't know anymore. Since that whole giving them away thing was so traumatic, I stopped, thank goodness. Now I just keep them all, and relish looking at them every day. I bring them into bed....I sit up reading with the light on and looking at pictures for hours...while my husband is sound asleep. He doesn't know my secret. I check them out at the library....so I can at least read them all if I can't own them all.

Don't even get me started on the magazine subscriptions....... I have a special cabinet in the living room just for the magazines.

For those of you who share my addiction have you ever figured out how much money this costs you? I didn't think so. Me neither.

And who gets to decide how many cookbooks is enough anyway? Do we have cookbook police? Come to think of it, that is one job I would like to have.

Life changing Chocolate Sorbet

It hit us like a ton of bricks.....we knew in that moment that everything had changed.

A local restaurant we frequent hosts wine and food pairings. We went to one last year and we were hooked. We have subsequently been back many times enjoying endless new taste sensations. This particular event, however, ended with a chocolate sorbet that was...... unbelievable. Sorbet? I saw it on the menu when we sat down and thought what's the big deal? Then it was served and first of all, it looked gorgeous, so of course I tasted it, and in the process... fell in love. My friends at the table with me all sat staring at each other for a moment. We were all in shock. It was like an EF Hutton moment......a hush feel over the table. The flavor and richness of this frozen dessert was something new for us all. Of course that started my quest for the recipe that I would add to my arsenal of tested and guest worthy desserts.

I looked at a lot of recipes..... a lot. Some required more ingredients. Some required more steps. Some were horrible. After testing recipes I can't say the additional ingredients or steps added anything significant to the end result. Ergo this recipe is the one I have settled on that is now and forever filed in my cookbook. Anyone can make this, it is not difficult, although you do need an ice cream maker. When you serve this your friends will think you're a genius.

Ingredients:

• 1 cup plus 2 tbsp water
• 1/3 cup packed unsweetened dutch process cocoa powder
• 1/2 cup sugar
• 3 ounces bittersweet chocolate, chopped
• 1/4 tsp vanilla
• Pinch of salt

Pre-freeze your ice cream bowl according to manufacture instructions.

In a saucepan whisk together the water, cocoa powder and sugar. On medium heat bring to a boil whisking constantly. It should be very smooth at this point. Remove from heat. Add the chocolate and stir until it melts. Add the vanilla and salt and mix again. Allow to cool and then refrigerate until well chilled. Whisk the mixture again just before using and pour into the ice cream maker and freeze.

Makes about 1 1/2 to 2 cups. I guess it depends on how many time you have to taste it. It does make a small amount. This is however a very rich dessert which you will undoubtedly serve in very small amounts. This recipe would serve 4. A nice thin crisp cookie and a few fresh raspberries would be a nice addition.

Be sure to taste test if before serving it to your guests. This last picture is the result of what happens after the taste test.

Postscript: I recently served this for guests with macerated strawberries. I knew I was going to serve a California late harvest style port for dessert so I opened the bottle a little early and poured a couple tablespoons over some sliced organic strawberrys. I let them macerate while we were having dinner. When I served them over the sorbet they were a huge hit.