I have weeks where I do a tremendous amount of cooking. I cook at home for my daughter, and then I head to the restaurant to doeven more cooking. While I love everything from breakfast muffins to a good pot roast, most of the cooking I do is savory. The result? I want to eat cake!
I always joke that the grill guy is over in the restaurant’s pastry section nibbling on leftover cookies and the pastry chef is over at the grill nibbling on leftover meat. I think chefs often crave the opposite of whatever we have our hands in all day long.
But here’s the thing — this time of year, I always start to work on new ideas for Thanksgiving side dishes and appetizers, and it makes me crave pie. And then I start to realize that I want to save my “pie points” for the holiday season, so I immediately turn to my favorite food group — cake. My mother always loves to serve a cake in the midst of the Thanksgiving desserts. Sometimes she makes a wonderful Indian pudding or a batch of cookies to mix it up. But I have my favorite chocolate cake recipe, and it‘s so simple and goopy and American and wonderful!
Chocolate Cake with Marshmallow Frosting
5 tbsp. unsalted butter plus additional for greasing the inside of the cake panzest of 1 orange¼ tsp. baking soda½ tsp. kosher salt¾ tsp. baking powder2½ cups all-purpose flour⅔ cup sugar1 tsp. vanilla1 cup sour cream1 egg¾ cup semi-sweet chocolate, chopped into small pieces
1.Preheat the oven to 350 degrees Fahrenheit.2.In a small pot, melt the butter. Stir in the orange zest. Set aside.3.In a medium bowl, sift together the baking soda, salt, baking powder and flour.4.In another bowl, whisk together the sugar, vanilla, sour cream and the egg. Whisk the flour mixture into the sour cream mixture in small batches. Use a large spoon to stir in the melted butter and then the chocolate.5.Transfer the batter to an 8-inch round pan that’s liberally greased. Gently tap the sides so the batter is even. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40–45 minutes. Remove from the oven to cool. Invert the cake from the pan onto a serving plate. Cool before frosting.
Marshmallow Frosting
5 tbsp. water¼ tsp. of tartar1⅓ cups sugar2 egg whites, room temperature1 tbsp. light corn syrup
This is like my “little black dress” of cake recipes. I just go to it and know that it will work out. But I have other favorites too. In the coming weeks, I am going to be sharing some cool make-ahead side dishes that will ease the pressure of Thanksgiving and the holidays in general. As much as there is that buildup of pressure to cook the big holiday dinner, I think practicing for it in the weeks leading up is the best part.
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source: people.com
