Well after months of anticipation and weeks of hard work, packing, moving, and flying, I have finally arrived in Suzhou. So now what?
It’s a bit strange because I have pretty much always been a busy person. Much of my adult life has been spent working a full-time job and teaching dance part-time or working a full-time job, a part-time job and teaching dance part-time or going to school full-time, working part-time and teaching part-time or packing/moving and working part-time/full-time. See the pattern? Busy girl. So this abundance of free-time feels a little funny.
Of course I can’t sit still for too long so I am working on filling my time back up. I’m in the process of enrolling in a online BSN program, I also want to start taking classes to learn some Mandarin, and we will be looking for an apartment soon. We went out the other night and found a great grocery store, so once we get in an apartment I can hopefully get back on the cooking and blogging bandwagon. In the meantime I will appreciate the time I have and just be thankful that I am able to take it. I definitely understand how lucky/blessed I am right now.
On the topic of keeping myself busy, in the weeks leading up to the move I did my best to build up a collection of photos and recipes. I also told you that I wanted to share some great baking basics, that might not be the fanciest of techniques, but were great jumping off points and good for when you’re in a pinch and need a go-to dessert recipe.
I’ve already started to compile a collection (and gave it it’s own label of Baking Basics) that includes go-to recipes for Chocolate Chip Cookies, Brownies and Blondies. I wanted to add to that list of basics a recipe for both classic chocolate cake and yellow cake.
Today I’m sharing the chocolate cake recipe. You might be confused because the picture is clearly of chocolate cupcakes. And you’re going to be even more confused when I tell you now that this recipe is much better suited for regular layered or sheet cake, and not cupcakes. The crumb is super light and airy and it just doesn’t lend itself to being a sturdy cupcake. It’s also perfect for a layer cake because it *doesn’t* dome up much, which is what you want when you’re stacking cakes but isn’t what you’re looking for when you make cupcakes. Are you sufficiently confused now?
I can’t tell you why I decided that night to make cupcakes instead of pouring it into cake pans and making a regular cake. It probably had something to do with the mountain of boxes and missing kitchen supplies that were surrounding me at the time.
After realizing how ridiculous it would look and sound to tell you it’s better suited for cake, I wanted to remake it and get new pictures. Alas, I ran out of time. Now it’s Valentines day, I am craving chocolate cake and it just feels like the right time to share it.
So again, this recipe makes a KILLER CHOCOLATE LAYER CAKE. The crumb is light and airy, but still rich and chocolatey. It uses regular all-purpose flour (which most everyone has on hand) and not cake flour which I look at as a bonus. It calls for coffee, but don’t be worried. It doesn’t taste like coffee it just enhances the chocolate flavor. It can obviously be made into cupcakes, but, again, it’s better suited for CAKE. It’s one of those do what I say and not what I do things. And actually the cake tastes just as rich, moist and delicious in either form so it’s not like making the cupcakes would be wrong… Eek, I should stop before this turns into the worlds longest novel about cake vs. cupcake.
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 tsp vanilla extract
1 cup freshly brewed hot coffee
Preheat oven to 350 degrees. Prepare two 8-inch cake pans with butter, flour, and parchment paper. (Grease pans with butter. Cut a piece of parchment paper to fit the bottom of each pan. Butter the parchment paper then add about a tablespoon of flour to each pan, shake and tap until it’s evenly distributed)
In a glass measuring cup stir together the buttermilk, vegetable oil, eggs, and vanilla. Set aside.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a standing mixer (fitted with the paddle attachment). With the mixer on low speed, slowly add the buttermilk mixture to the dry ingredients, mix until evenly combined. Scrape down the sides of the bowl and, with the mixer on low, add the hot coffee. Mix just until combined. Scrape down the sides of the bowl one more time.
Evenly distribute the batter between the two cakes pans and bake for 35 to 40 minutes, or until a tester inserted into the middle of the cake comes out clean. Remove the cakes from the oven and set on a wire rack. Allow the cake to cool in the pans for 30 minutes, then flip out onto the wire racks. Frost with your favorite chocolate frosting.
Source: Ina Garten via Food Network