Last year didn’t end well, but then again by the same count it also means this year didn’t start well. I’ve been sick for a while with a flu that won’t quit and every time the doctor prescribes something for a symptom, it develops another symptom. Am sure it will all go away in a little while but it is frustrating to stay in bed and drink hot soup all the time. If I never see another bowl of soup this winter, I won’t feel all that bad! The silver lining was that the holidays were fun, despite a bunch of us bouncing symptoms off of each other. There were tons of things to eat, tons of gifts to open and loads of laughter. The next year or rather this year has to be about moving forward, all this negativity that abounds in illness, needs to be circumvented. This year will be about getting healthy, about moving forward with my photography, about the next logical step in every facet. So cheers to growth and Welcome 2013, I look forward to your challenges.
So to celebrate here is a cake inspired by Ina’s chocolate cake(tweaked a few ingredients) you should make yourself, because I am yet to have anything so moist, ‘chocolatey’ and soul satisfying! When you do make this for yourself, curl up in a chair by a fire, switch on the television to a program that is your guilty pleasure and melt into the cake.
Chocolate Cake Recipe
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- 1 tbsp orange zest
Preheat the oven to 350 degrees F. Butter 0ne 9*10 round cake pan. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and orange zest, stir just to combine, scraping the bottom of the bowl. Pour the batter into the prepared pans and bake for 40 to 45 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- 6 ounces semisweet chocolate
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners’ sugar
- 1 tablespoon instant coffee powder
Chop and melt the chocolate in a double boiler and allow it to cool down to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy. Add the egg yolks, vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Spread over cooled cake.
Make yourself this cake, enjoy it and make your own resolutions that you WANT to keep! Happy 2013 – and don’t forget to enjoy!
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