It is nothing new that husbands don’t arrive home when they say they are going to be there. I’ve been dealing with this for over 33 years. Tonight traffic coming from Long Island was the culprit. Sometimes I’m busy outside (not in these months), sometimes I read, sometimes I watch my favorite political talk shows and….sometimes I get into trouble in the kitchen – Like tonight. I made my Pollo Alla Potentina and expected dinner to be around 7pm…..(hmmm) and was going to sit down and watch the news. But, as is common at this time of year, I got to thinking about chocolate cake. So, I made this;
SIMPLE CHOCOLATE CAKE – adapted from Martha Stewart’s Easy Chocolate Cake
3/4 cup unsalted butter at room temp, plus more for pan
3/4 cup all purpose flour (or Cup 4 Cup for gluten-free)
3/4 cup unsweetened cocoa, plus more for pan
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp espresso powder
1 cup sugar
3 large eggs at room temp
1 tsp vanilla
1/2 cup non-fat plain greek yogurt (or sour cream)
Butter an 8″ cake pan, place a parchment paper circle in bottom, and butter the parchment paper. Dust sides of pan with cocoa powder.
Sift flour, cocoa powder, baking powder, salt, cinnamon and espresso powder
In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until light and fluffy. Scrape down sides of bowl and paddle. Add eggs one at a time and blend after each addition. Scrape down bowl and paddle. Add vanilla and blend. Scrape down bowl and paddle.
Turn mixer to low. Add 1/3 flour mixture, and blend; add 1/2 yogurt and blend; repeat and finally add last third of flour mixture. Only blend till incorporated. Don’t overmix.
Pour batter into prepared pan. Bake in 350F oven for 30-35 minutes, turning after half time. Cool in pan for 10 minutes. Invert onto cooling rack and cool completely.
Make Glaze:
4 oz. chopped semi sweet chocolate
1/2 cup heavy cream
Bring heavy cream to boil in a saucepan. Pour over chocolate in a medium bowl. Whisk mixture until smooth, thick but still pourable – about 2-3 minutes. Pour over cooled cake and serve. Top with Crushed Almonds, or fresh raspberries, if desired.
One thing is for sure – this obsession can be indulged in at any time of the day or night. I say, just go with it! It is always fun to experiment and act on one’s impulses in the baking department!