…no but actually.
My best friend’s fiancé just began his residency about a month ago, and needless to say, we haven’t seen much of him. The two of them used to live in my brother’s basement (yes, we’re that kind of crew), but since he moved to Delaware to get all doctor-fied, and she moved out for the summer, my family hasn’t seen nearly enough of him.
This past weekend, the two of them had a rare weekend in Washington–to celebrate his birthday–and he wanted to come over to meet my new nephew (!) It’s not a birthday without a cake–especially a chocolate one, and I was dying to make this seemingly-very easy recipe from Food52‘s Amanda Hesser.
It reminded me how any stress immediately dissipates when measuring spoons, whisks, and of course chocolate, come into the picture. I’ve gotta bake more often.
- 2 cups sugar
- 4 ounces unsweetened chocolate
- 1 stick unsalted butter, plus more for greasing the pan
- 2 cups all-purpose flour, plus more for dusting the pan
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon cider vinegar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups Nestle’s semisweet-chocolate chips [I used fancy Whole Foods chocolate because Nestle’s are surprisingly hard to find]
- 1 ½ cups sour cream, at room temperature
- Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
- Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.
- When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky — if someone is around to help, enlist him.) Let cool completely.
- Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
- When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. [I stored it in a Tupperware and served it alongside–for those similarly gluttonous]
We had some gorgeous nectarines–and I’m a sucker for fruit with chocolate–so on the cake they went, with just a couple of chocolate chips…