by Caroline
We’ve been feeling pretty celebratory around here since learning the terrific news that Shambhala Publications/Roost Books will publish our anthology, The Dish: Making the Meals that Make Your Family. It seems an appropriate time to give you a big cake bonanza: three recipes! all for chocolate cake! I hesitated briefly because I don’t have pictures of any of the cakes in question, they all went so fast. But you won’t need pictures if you make them yourself, will you?
Chocolate Carrot Cake is dense and moist, my favorite layer cake. It improves after a day or two, so it’s great to make ahead, and you can glaze it with chocolate or (my preference) make a triple batch of cream cheese frosting and use that as filling and frosting. The cake is not too sweet and it’s perfectly chocolately. Plus, the carrots make it healthy (or so I tell myself). My friend Liz (who has contributed an essay about frosting and farmer’s markets to this collection) gave me the recipe, which originally comes from a Martha’s Vineyard cafe. It is my go-to celebration cake and is also, in fact, the one Tony baked last week to celebrate my birthday.
Crazy Cake, also known as cockeyed cake or 6-minute cake, is lighter, but just as moist and chocolatey (especially if you make it with coffee, which brings out the chocolate flavor). It comes together in five minutes and happens to be vegan, which is occasionally useful. Kids like to stir it together because the vinegar and baking soda make a satisfying chemistry lab reaction, so we make this batter into cupcakes for all the kids’ birthday parties.
And finally, Smitten Kitchen’s Everyday Chocolate Cake is this summer’s happy new cake discovery. It is a perfect one-bowl, dark and satisfying chocolate cake. Making it in a loaf pan gives it a simple and sturdy everyday look, though I suppose there’s nothing stopping you from doubling the recipe, putting it in round cake pans, and frosting it. But try it as written, because who doesn’t need chocolate cake every day?
If you have these recipes in your repertoire, you will need no others.
Eliz.
July 20, 2011 @ 6:15 pm
I haven’t made that chocolate carrot cake in a while — I like to fill it with the cream cheese frosting and then glaze it with a chocolate ganache. And I totally agree with you on the two-days-old-is-better verdict: bake it Thursday, frost it Friday, eat it Saturday. If you can!
Katherine J
July 25, 2011 @ 4:04 am
Congratulations on your book deal, Caroline and Lisa! I can’t wait to read it / cook it!
And to answer Lisa’s question below, I recently said yes to Pez candy — with refills….