gold cake stand set

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At Sorrento's Excelsior Vittoria. The rising star of Chef.

The most AMAZING buttermilk chocolate cake EVER.

My notes: For the cocoa powder I Droste cocoa from Holland, which is like gold around here, but I really wanted to it extra special. I also didn’t bother to sift it. For the chocolate frosting I Toll House Semi- Sweet Chocolate Chips. And instead of the extra strong coffee, I pulled four extra long shots of espresso, enough to the full 1 1/2 cups. Okay, I am not kidding here, but I just made the most AMAZING buttermilk chocolate cake EVER! And truly, it was not hard at all. I originally saw the recipe in Marcy’s copy of February’s Portland Monthly magazine, and thought I should write it down, but I forgot. Then, while David was waiting that extra hour for me to finish with my dentist appointment, he came across it again and thoughtfully asked the receptionist to photocopy it for me. ( Such a sweetheart!). 4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). s a single 9-inch layer cake. So what gives this recipe such staying power? It’s the oil, says Mc Kinney. “ Oil s a moister cake, and allows it to last a week, whereas a layer cake made with butter becomes dry the next day.” Plus, the hot coffee elevates the cocoa’s depth and complexity. The cake is versatile as well: The batter can be stored in the fridge for several days; stout can be in place of coffee...

Gold cake stand.

Coffee Cake.

A few months back, his book landed in my apartment, filled with homespun favorites. What particularly caught my eye was what Kamran s “ Brooklyn Crumb Cake” because, according to him, “ Brooklyn is known for its crumb cake.” Since he’s a born and bred native New Yorker, and I’m not, I’ll hand it to him. But even though it’s been a long (long) time since I was seventeen, back then in New England, we ed them coffee cakes and most of our experience with them were made by a large-scale bakery, which was, I just discovered, founded in Brooklyn. And in fact, coffee cake does go well with the borough-wide beverage of choice: coffee. The rest of the time, beer seems to have taken over. ( And I’ve not seen anyone eating cake with their beer in Brooklyn – although why not?). Like most things in America, this cake likely comes from overseas. With a heap of buttery crumb streusel topping, probably someone from Europe came over with a recipe – or maybe they co-opted pound cake, then saw the American propensity for excess, and decided to go overboard with the streusel strewn over the top and baked on. And I’m okay with that. I upended the recipe, changing a couple of things, including the way the cake is made. All in all, it’s a pretty simple recipe to put together. A yogurt-enriched batter gets covered with a brown sugar topping, which melds into the cake while baking. When done, you have yourself nice square of crumble-topped cake cake with a whisper of cinnamon, that compliments a nice shot of dark coffee perfectly. Or come to think of it, perhaps even a beer. Adapted from Hand Made Baking by Kamran Siddiqi Kamran says that he “doesn’t skimp on the crumb topping,” and boy, is he right. I thought for sure it was going to be too much, which are too words you don’t often hear bakers say together. The original recipe ed for sour cream...