(Adapted from Ina Garten)
By: Alan Zox
Mother’s Day is a time to remember and to celebrate the mothers in our lives. It’s always fun to make a special meal or to eat at a delicious restaurant when the weather is starting to turn warm and temperate.
Mother’s Day in the United States was given birth by Anna Jarvis of West Virginia in the early 1900s. It was conceived in collaboration with the department store owner John Wanamaker who held a special Mother’s Day event. Jarvis started a letter-writing campaign promoting a unique day for mothers. By 1914, President Woodrow Wilson signed a measure officially establishing the second Sunday in May as Mother’s Day.
Ironically, however, as time passed, Ms. Jarvis became disenchanted with the commercialization of the holiday. In fact, by 1920 she had become the holiday’s biggest critic. Rather than giving candy, flowers and greeting cards to their mom, Ms. Jarvis worked diligently to see Mother’s Day removed from the calendar.
Here’s one of my favorite chocolate cake recipes, which is always popular on Mother’s Day. For me the holiday has become one of my most enjoyable.
Mother’s Day Chocolate Cake
(Adapted from the celebrated cook Ina Garten)
2 Tbsp butter
1¾ cups all purpose flour or gluten free flour 2 cups sugar
¾ cups cocoa powder
2 tsp gluten free baking soda
1 tsp baking powder or gluten free baking flour 1 tsp salt
1 cup buttermilk
½ cup vegetable oil
2 extra large eggs
1 tsp vanilla
¼ cup brewed coffee
Chocolate Frosting Ingredients:
6 oz. semisweet chocolate
2 sticks unsalted butter – room temperature
1 extra large egg yolk
1 tsp vanilla
1¼ cups confectioners’ sugar
3 tsp instant coffee dissolved in 1½ tsp water
1.Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Using parchment paper, trace two outlines of the cake pans.
2. Spray pans with cooking spray and then place a sheet of parchment into each of the cake pans. Butter and flour the pans again with parchment in the bottom. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer. Using paddle attachment, mix on low speed until combined.
3. In a separate bowl or large cup, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
4.Slowly add the brewed coffee. Mix just to combine. The resulting batter will be thin.
5. Divide the batter evenly between the two pans and bake for 35 to 40 minutes. Check to see if done with a toothpick. If no crumbs stick to toothpick the cakes are done. Cool in pans for 30 minutes. Turn them out on a rack to cool and carefully remove parchment paper.
6. Measure your chocolate for the frosting, and place in a heat-proof bowl set over a small pot of simmering water. Stir until melted and set aside until cooled to room temperature.
7. To bowl of stand mixer or using hand-held mixer, beat 2 sticks of butter on medium-high speed until light yellow and fluffy. Add the egg yolk, the dissolved instant coffee and vanilla, and continue beating. Gradually add confectioners’ sugar. Beat the frosting to remove clumps. Continue beating at medium speed until frosting is smooth and creamy. Then add melted chocolate and beat until combined.
Frost the cake:
Place the first cake on a flat plate. With an offset spatula, spread with frosting more than a ¼-inch thick. Place the second layer on top, and spread frosting evenly on top and sides of the cake. So good…
Contact Chef Alan with any questions or comments about the cake. Look forward to hearing from you.