I ate the cake.
She pulled it off and then some. Who knew it would take a cake to open the portal to yesteryear?
I was taken back to the days of my childhood where a simple dessert transported me to a street called Charles and a red house with a big front porch.
I hugged Maria, whose culinary talent acted as my personal time machine and I even cried. They were nostalgic tears where my tastebuds opened up their memory banks and flooded me with pictures, sounds and the palette from my past.
Wish you could have had a piece. Hope the pictures will do it justice. I will let you know when I come back to the present.
For those interested, here is the recipe:
For Cake (from Joy of Baking)
6 large egg yolks
1 cup milk
2 teaspoons vanilla extract
3 cups flour
1 1/2 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into pieces
For Mocha Frosting:
1 cup unsalted butter, at room temperature
3 cups powdered sugar
2 teaspoons cocoa powder
2 teaspoons vanilla extract
2 teaspoons ground dark coffee
1 tablespoon milk
For Hard Chocolate:
6 tablespoons unsalted butter
12 ounces dark chocolate chips
1 candied cherry
Preheat oven to 350 degrees F and grease two 9-inch x 1 1/2 inch cake pans and set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup milk, and vanilla extract, set aside.
In a large mixing bowl combine the dry ingredients.
Add the butter and remaining 3/4 cup milk and mix on low speed with an electric mixer until the dry ingredients are moistened.
Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake’s structure.
Scrape down the sides of the bowl and gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
Divide cake batter into the prepared pans and smooth the surface (Pans will be about half full).
Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
While cake is cooling make mocha frosting by combining powdered sugar, ground coffee and cocoa powder in a small bowl, set aside.
In a medium mixing bowl, whip butter until fluffy.
Add vanilla and beat until combined.
Add the powdered sugar mixture a little at a time.
Once all the powdered sugar has been added, add in milk and beat until fluffy, scraping down sides as needed.
Once cake has cooled cut each cake in half. There will be and extra layer, use for something else.
On a piece plate covered in parchment paper, place one layer of cake and top with some of the mocha frosting.
Top with another layer of cake and top with some more mocha frosting.
Top with last layer of cake and using the rest of the frosting, frost entire layer cake with a thin layer of mocha frosting.
Place cake in fridge to cool for at least an hour.
When cake is almost cooled prepare the hard chocolate by melting butter and chocolate in a double broiler over medium heat, stirring occasionally.
When cake is done chilling, remove from refrigerator and very carefully pour melted chocolate over top, making sure to cover the sides as well, using an offset spatula.
Place cake back in refrigerator to chill until chocolate is hard, about 1 hour.
Place a single candied cherry in center.