Cake Archive

Thursday, July 31, 2014

blueberry crumb cake

blueberry crumb cake

Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a peeling, black bathtub that looks like the kind place you’d find a horror movie victim — that it might not happen. Did I mention the great plume of drywall dust from the doorway they’re sawing out of a wall today? Nothing that 48 hours can’t sort out, right?

new york's finest blueberries
what you'll need

It’s a good thing, in Opposite Land, that we are not the kind of people who plan every element of a big event like a move up to a month out, with each detail, from sending the kid to his grandparents for a couple nights so he doesn’t have to watch all shh, most of his toys get boxed up, or ordering furniture to be delivered that morning, furniture we have exactly no space for in our current overfilled apartment. I realize that I sound like we’re at Stress Level: Hip Flask this week, but it’s not so bad, mostly because I’ve chosen instead to focus my energies this month on blueberry crumb cake studies.

lemon zest

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Monday, June 16, 2014

valerie’s french chocolate cake

valerie's french chocolate cake

My friend Valerie makes one chocolate cake. No, I don’t mean one chocolate cake for school birthday cupcakes and one for grown-up dinner parties, one for wedding cakes and one for really decadent layer cakes, one for roulades and one for a Thursday afternoon, just because. I mean just one recipe. She serves it plain to guests after dinner, she makes it when she hears it’s your birthday and she stacks, and coats it hypercolored frosting and studs it with superheroes for her kids’ birthdays.

what you'll need
melted chocolate and butter

It’s incredibly simple, just butter (she’s French, so bien sûr), dark chocolate, sugar, flour, a bit of baking powder and her secret ingredient: water. A spoonful or two here and another there creates a decadent crumb you won’t read about in any cookbook. Sure, you could use milk or maybe replace a spoonful with some kirsch but she does not so I do not. The whole thing, save some hand-whisked egg yolks and machine-whipped egg whites (which gives it an airy lift and almost crackly meringue of a lid), is mixed in the pot where you melt the chocolate. It bakes in 30 minutes, which is convenient when your afternoon is rerouted, and tastes amazing. And I bet she regrets ever giving me the recipe.

stir the flour right in

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Monday, March 17, 2014

double chocolate banana bread

double chocolate banana bread

I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. They’re for getting back on the gym horse, resuming those eight daily glasses of water, and going to bed early. They’re for kale salad; they are not for chocolate cake. But, guys, those bananas that are one day from fruit flies are not going to eat themselves, and they must be addressed, which brings us to this.

what you'll need
mashed bananas

I joked earlier this year that I had a new mantra to address all future cooking indecisions: WWAE (What Would Alex Eat?), because my husband rarely chooses wrong. Thus far, it’s had spectacular effects: hazelnut-nutella linzer hearts, a chocolate-peanut butter cheesecake, and a dijon and cognac beef stew. (Don’t worry; my interests haven’t been fully occluded, see also: fennel and blood orange salad and stuck-pot rice — you know I can hear you snoring, right? — oh, right, and morning bread pudding with salted caramel.) And for years, he’s been angling me to put chocolate in my banana bread. “But why?” I’d demand to know. “Banana bread is perfect the way it is. Can’t there be one dessert that’s not improved by the addition of chocolate?”

melted butter

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Thursday, February 13, 2014

chocolate peanut butter cheesecake

chocolate peanut butter cheesecake

This birthday cake was assigned to the side of the family whose dessert preferences can be roughly summarized as chocolate + anything else, but if that “else” were cheesecake, coffee, peanut butter or raspberries, all the better, thank you very much. Non-chocolate desserts are regarded politely, like curiosities at a zoo; perhaps something another family might enjoy? Their dessert formula can be thanked for all sorts of archive wonders, such as the Chocolate-Caramel Cheesecake, Double Chocolate Layer Cake, Espresso Chiffon Cake with Fudge Frosting, Brownie Mosaic Cheesecake, Double-Chocolate Torte, Chocolate Peanut Butter Cake and Cappuccino-Fudge Cheesecake.

melted butter into chocolate crumbs
using a measuring cup to press in crumbs

And now this, too, which is like the last two cakes got together and made an even better version of themselves for the next generation. If you remember seeing this in the 2013 year-end roundup, it’s true, I did make it over six months ago, but nothing about summer through early winter screamed a cake that looks like a Reeses peanut butter cup to me. A blizzard on the day before Valentine’s Day? I say that since we’re inside anyway, bring it on.

ganache-whisking ombre

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Monday, December 23, 2013

gingerbread snacking cake

gingerbread snacking cake

I have a few things to tell you about this cake today, and none of them at the outset sound terribly upbeat, but bear with me, cheer is nigh.

The first is that if you put this out in small squares, dusted with powdered sugar and in proximity to a hand-whisked bowl of lightly sweetened schlag at a packed tree-trimming party, one by one, the handsome revelers will fall upon them, take a big delighted bite, and then you might out of the corner of your eye note that cheer melting from faces into a brief pang of surprise as they realize that no, that was not a brownie, but an extremely dark and intense square of gingerbread cake. Oopsies?

what you'll need, mostly
very black molasses

The second is that yes, I know, I already have a gingerbread cake recipe on this site — what I still consider the Greatest Gingerbread of Them All — and that is still the one I make for every Christmas dinner I’m invited to. However, if there could be one bad thing about it, it would be that on a rare occasion, usually because it sat in the pan longer than it was supposed to or the baking winds were not in our favor that day, it does not like to come out of the bundt pan in one piece. Sometimes it comes out in several. Sometimes it leaves half the cake in the pan. Sometimes you’re trying to get it out of the pan a single hour before you have to be at a Christmas Eve dinner an hour twenty minutes away and you… you cry.

so many spices

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