The Saturday Review No. 2
Got to bake a cake today from scratch. It’s been some time since I’ve done any serious, for a bunch of folks baking. I gotta say I’ve missed it some. Definitely still out of sorts and getting tired of it. We did get the DVD’s up on the wall over the TV, which was the last project between both me and Jacob that was lingering. That means that the DVD’s are out of my room and I should be able to finish the last little bit of setting up my room/office. Also have a lead on a few freelance writing gigs. We’ll see. Sometimes, you get fried on remaining hopeful while keeping your expectations low. It happens. This, too, shall pass. It always does and I just need to let it come and then go and not make it worse. On to the review:
CHOCOLATE LAYER CAKE WITH VANILLA FROSTING
One hundred percent homemade. No poseurs-from-a-box allowed in the B.O.H.
This, by the way is not the cake I baked today, though it looks a lot like it.
What better combo is there? I used to be a chocolate on chocolate guy. (Cecil’s Deli in St. Paul has the absolute greatest chocolate on chocolate three layer classic. That icing. Man! I’ve been trying for years to replicate that icing. I got in the ballpark once in Chicago, but I don’t know what I did.) But eventually, I migrated to the start contrast, born to melded in cake bliss forever combo of chocolate cake/vanilla frosting. Let’s take another look:
I don’t even know what’s on top of that slice. Some kind of hat like icing decoration that is entirely unnecessary. The chocolate and vanilla just look perfect together, don’t they? And you know what? It tastes like one big Oreo. Which, come on, who doesn’t like that?
I utilize a recipe for a “Black Magic Cake” that I got off the internet. I’ve tried others. This recipe is by far the most moist and dense, chocolate flavored cake out there. Do not use instant coffee, as it calls for in that recipe. Do yourself a favor and either make or buy strong coffee. One cup’s worth is all you need (one measuring cup, not a mug.) The real, strong, bold flavored coffee makes all the difference in the world. Trust me. What you arrive at with it is a very moist, deeply flavored cake that’s really hard to overcook. The actual cake is beyond heavenly. As you can see, it’s a very basic recipe that can be whipped up (no pun intended) rather quickly and efficiently.
From the there I utilize a pretty standard homemade vanilla frosting recipe from an old cookbook that II got as a gift some years ago. The cookbook deals exclusively with the making of every kind of chocolate cakes known to man. The cookbook is a wonderful resource. It’s by a woman by the name of Michelle Urvater, but the name of it escapes me at the moment. The recipe I use details the most basic vanilla except that I always put in extra Vanilla extract or actual vanilla bean, depending on. I like a nice, vanilla/sweet twang when you bite into the velvety cake.
Anyways. If you love cakes at all, make yourself one with black magic cake and vanilla frosting; then watch everyone flock to you!
The result: pure deliciouness. Okay, I’m gettingh/?


