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Another day, another
cake.
Well, not just any day, it was
Mother’s Day. Early last week, I got a brief and
to the point email with
a
link and “How about this for Mother's Day?” Perfect.
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Mommie wanted a chocolate cake, so Mommie was going to get a
chocolate cake. And the Nigella Lawson no-nonsense
recipe she found would do the trick for a Mother’s Day cake.
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The
All-In-One
Chocolate Cake could not have been easier. Some quick measuring, pulse,
pulse, pulse, and the batter is done. The frosting was just as easy, albeit it
multi-stage, but it ended up being a little runny because of the loose sour
cream (I ended up lightening up the frosting with more powdered sugar and sour
cream for the outside of the cake, leaving the middle dark as prescribed by the recipe). The
name of the recipe explains it all. Nice and easy.
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This chocolate cake is very different from the
chocolate
cake I usually make. My classic cake is chocolaty and moist, tall and kind
of fudgy; it reeks of children birthday parties and hot fudge sundaes—delicious
but not the most sophisticated.
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Lawson’s cake puts a different spin on chocolate cake for a
very adult twist. The cake has a fine crumb to it, springy, but it is also
dense with chocolate notes, not relying on texture. Sour cream in the frosting,
made glossy with corn syrup, added a tang and another distinctive level of
maturity. It is sweet, tart but also light and rich, lacking the heaviness of a
cream cheese frosting. The two elements combine for subtle sweetness and layered
flavors, a very grown-up and refined experience.
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Make mum anything special for the holiday? Breakfast in bed?
Spring savories or seasonal sweets? Would love to hear how you celebrated and
follow
foodie ventures on
instagram,
twitter, and
facebook!
RER
5.10.15
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