Saturday, February 7, 2009

The Cake

This past Tuesday, my son and I picked up my daughter from school. It was snowing. It was cold. All Helen wanted to do was bake a chocolate cake, with brown frosting and sprinkles. Unlike in the past, they were not interested in a pretend birthday (candles, singing), they just wanted the cake. So we made a mess and we made the cake and I've been eating it every night since. My husband, too. We keep waiting to get tired of it, but something about this cake is too good, and we haven't yet. I'm going to be sad when it's gone. I think it's my best cake yet, and certainly my best frosting. This is not so interesting, but, then again, neither is political maneuverings over the stimulus, so for a Saturday, I hope it'll do.


Anonymous said...

I have to confess that I find it hard to imagine anything that's more interesting than a really good chocolate cake. Could you post the recipe?

Robin Aronson said...

I've made this recipe several times, and this time, I really thought I screwed it up. Funny how that happens. In any case, it's so easy, it's embarrassing, and it's from Martha Stewart's Baking Handbook, a book I really like ( -- it was a gift a few years back. Anyway, here's the recipe. Enjoy!!
One Bowl Chocolate Cupcakes

2 ½ cups all purpose flour
1 ½ cup dutch-process cocoa powder
2 ½ cups sugar
2 ½ tsp baking soda
1 ¼ tsp baking powder
1 ¼ tsp salt
2large whole eggs, plus 1 large egg yolk
1 ¼ cups of milk
½ cup puls 2 Tbsp vegetable oil
1 ¼ tsp pure vanilla extract
1 ¼ cups warm water

Preheat over to 350.

In bowl of electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attach bowl to mixer fitted with paddle,add eggs and yolk, mil, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 min. Scrape down sides of bowl as needed

If making cupcakes, fill paper-lined muffin tins, each one about 2/3s full. Bake 20-25 min, rotating halfway through – until tester comes out clean. Transfer to wire rack and let cook completely

For layer cake, coat two 8 by 2 inch round cake pans with cooking spray (I always butter and then flour), line bottoms with parchment paper, spray paper (I'd just butter with a s prinkle of flour) – bake for about 45 min

Let cool completely

Anonymous said...

Thanks, Robin! How many cupcakes does it make? Can I mix it with my old-fashioned paddle-less mixer? (I gave up a lot of my kitchen machinery in my last move.)

Robin Aronson said...

I think it makes 24 cupcakse and you should be able to make it in a paddle-less mixer -- the batter mixes up very easily. Good luck!

Robin Aronson said...

And enjoy!

Anonymous said...

Thank you!!