My Last Bake

Well, not really my LAST bake, but it was my last bake in my current kitchen. We are currently getting our house ready to put on the market, so I had to put the KitchenAid mixer into storage and start packing and cleaning! Future bakes will be done at chez Sheffner in my dream kitchen until a new home has been found! What goes best with chocolate? Celebrating your mother’s birthday, of course! Angela turned the big 65, even though she doesn’t look a day over 40 (good genes or good skincare?). A party was a MUST, and where to throw a party that embodies my mother’s spirit? Her favorite wine shop, of course! Parker’s Table is this adorable shop in Richmond Heights with the most knowledgeable and friendliest staff. They were so helpful with the party, and the food was delectable. DESSERT, however, would be on MOI!

My nana started the tradition of baking an angel food cake to celebrate my mom’s birthday since my mom was a kid. After Nana passed away, my mom would make one for herself or we would buy one (gasp!). Last year I decided that since I was a full-fledged adult, there was no excuse for not baking my mom a birthday cake. I made Ina’s delicious black and white angel food cake, and it was decadent and delicious. I decided I would continue the tradition of making the black and white cake for her birthday, but I would need another dessert to make sure all of the guests had something sweet. What else goes great for birthday treats? CUPCAKES! Again, I turned to Ina for her chocolate cupcakes but would do a vanilla buttercream icing instead of peanut butter, as it would go better with the black and white cake. More importantly, my uncle is EXTREMELY allergic to peanuts. The cake is definitely a labor of love, but my mom deserves it. Why is it so labor intensive? The cake, which is a traditional angel food cake, has chocolate shavings in the batter. You have to take GOOD chocolate and grate it. Seems easy, but the chocolate starts to melt in your hands, and it seems to take forever! BUT, my mom has done more for me than I probably even know, so reminding myself of that kept me from getting cranky. Once I got through that part, it was smooth sailing. So, what takes this cake to the next level? It is covered in CHOCOLATE GANACHE. YES. So rich and delicious. The cake was a hit, and even the professionals at Parker’s Table loved it. It tastes like a cloud of sweet love covered in chocolate. What could you not like about that?! Consensus, I will continue to make this for my mom every year!

The second dessert was the cupcake version of another favorite Ina dessert, Beatty’s Chocolate Cake. What makes this so delicious and sets it apart from other chocolate cupcakes? Coffee. It brings out more of the chocolate flavor and adds sophistication to what would otherwise be thought of as a child’s dessert. The vanilla buttercream was simple and completely complemented the richness of the cupcakes. The cupcakes were so moist, and I placed them on a fun pedestal I found at Sur La Table . These were so easy, so I would definitely make them again. Perfect for last minute desserts!

Recipe - Black and White Angel Food Cake Ingredients · 2 cups sifted superfine sugar (about 1 pound) · 1 1/3 cups sifted cake flour (not self-rising) · 1 1/2 cups egg whites at room temperature (10 to 12 eggs) · 3/4 teaspoon kosher salt · 1 1/2 teaspoons cream of tartar · 1 teaspoon pure vanilla extract · 1/2 cup coarsely grated semisweet chocolate For the glaze: · 1/2 pound semisweet chocolate chips · 3/4 cup plus 1 tablespoon heavy cream Directions: · Preheat the oven to 350 degrees F. · Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside. · Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and · Continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate. · Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan. · For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

Recipe - Chocolate Cupcakes Ingredients: · 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature · 2/3 cup granulated sugar · 2/3 cup light brown sugar, packed · 2 extra-large eggs, at room temperature · 2 teaspoons pure vanilla extract · 1 cup buttermilk, shaken, at room temperature · 1/2 cup sour cream, at room temperature · 2 tablespoons brewed coffee · 1 3/4 cups all-purpose flour · 1 cup good cocoa powder · 1 1/2 teaspoons baking soda · 1/2 teaspoon kosher salt · Buttercream Icing · Chopped salted peanuts, to decorate, optional (I did not do this) Directions: · Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. · In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. · Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. · Frost each cupcake with icing and sprinkle with chopped peanuts, if desired.