Chocolate Cake anyone?
Lately, I have had a dilemma. Do I take a chance the road leading north to Tinicum CSA farm will be open? Or closed? If open, great! If closed, it will not be discovered until total drive time will be rather long and require so much backtracking I will wonder why I attempted the route. Not wanting to deal with a turnaround, I have opted to take an alternate route. The shorter alternate route means traveling to New Jersey and on a highway which parallels the road on which I normally travel, but offer very few river views. The longer alternate route will take me on a highway, through a state park, and along the river with several miles of beautiful river views. There is no dilemma, really, The beauty of this route, the longest route, is something I have enjoyed and embraced. It provides the opportunity to relax and reduce my stress level after a long work week. With the beauty of a GPS system guiding me, one lane bridges are crossed, old stone farm house are passed, curves in the road to move through, shade to enjoy, creeks to cross, and the reward of a general store as the farm nears.
As I traveled through a Pennsylvania state park during one of these trips I pondered what to make for the members of the AAUW who would come over to discuss an upcoming presentation. Rarely do I crave chocolate cake, but there had been multiple chocolate cake references in my life that week. There was the mystery books reference, the classroom discussion of the $75 cake, and the appearance of the Ruth Reichl Giant Chocolate Cake recipe in the New York Times. This chocolate
cake will feed twenty five people, but not needing to feed such a large crowd and knowing the dangers of left over chocolate cake, I opted to cut the recipe amounts in half. A good decision as this cake gets rave reviews because it is very good chocolate cake.
Not having many cocoa choices at the grocery store (and having a low checkbook balance), run-of-the-mill cocoa was purchased, but I did opt for the Ghiradelli unsweetened chocolate for the icing. (Brands are not suggested in the recipe.) Additionally, there was no whipped cream cheese available so regular cream cheese was used for the icing.
Given these limitations the cake was easy to prepare (why do people make box cakes?), did not require much time to make, and the
frosting came together with ease. I won’t bore you with the details of assembling a cake. My only change would be to note on the recipe to wait until the cake is fully cooled before making the frosting in order to have an easily spreadable frosting.
I had made the frosting while the cake was in the oven, then placed the frosting in the refrigerator due to the cream cheese. So the
frosting had to come to room temperature before it could be easily spread.
This is no humdrum overly-sweet cake from a box or a store, no this cake has flavor and wonderful texture. Therein lies the danger. Remaining pieces of cake will not long remain in my home. It will make it to my tummy. Luckily, while at the hardware store, discussion turned to this cake and so a majority of the remaining cake to the guys at the hardware store and I froze three pieces for me.
I suggest you find a reason to make this cake as soon as you can.
Last: I do not get any compensation for any product or store which is mentioned in any blog posting, including this one. The names I mention are done only to identify, not promote, a company or product. I engage in no promotional consideration from any of the companies mentioned in my blog.
The basic process of making this cake: