If you’ve ever had a neighbor like MY neighbor, then we’re talking lottery odds of how lucky you can get in the neighbor department. I live next to the best family EVER… and in the center of it is the heart of their household, my sweet friend (and neighbor), Sarah. She’s the best I’ve ever had. 🙂
Jason and I recently took the kids camping for 3 1/2 days. Without hesitation, Sarah was there to watch our property for us. I feel like as an adult it’s hard to repay someone in “time”.. so I give back my “time” instead. I baked her a cake!
“A good neighbor is a fellow who smiles at you over the back fence, but doesn’t climb over it.” – Arthur Baer
This recipe is awesome. It’s a simple delicious chocolate cake. The kind of cake you dust with powdered sugar and cut into handheld slices. I found the recipe here:
The Magnolia Journal , issue no. 5 | wonder (recipe posted below)
I compare it to a little black dress. Every gal needs a little black dress in the closet, and every baker needs a go to recipe for chocolate cake in their recipe book.
Here’s a fancy picture of my Katie Alice food scale from the UK. Did I ship it from the UK? Nope, but Amazon did for me! Although it measures in grams, I figured out the metrics and I use it ALL. the. time.
Why are there eggs in a ramekin you might ask? Because I want this picture to look fancy, duh. JUST KIDDING. I have a fear of cracking eggs directly into the batter and losing shells in the mix, so I crack them into a ramekin instead.
Once, I bit into an eggshell. GROSS. LOL! I’ll save the eggshells for my rose fertilizer thank you very much.
This recipe calls for water but since it’s a chocolate cake, I substitute the water with coffee. Coffee brings out the best in chocolate flavor so I do recommend taking this extra step. I doubled the amount of coffee in my French Press and drank the second half while I finished baking.
You can recycle the butter wrapper by greasing the pan with it… or if you’re too lazy for this step, use a non-stick spray. Whatever you do, make sure you grease the pan. And instead of dusting it with flour, dust it with cocoa powder. Again, it’s a chocolate cake .. the more, the merrier!!
Sift, sift, sift.
You have to melt the chocolate so try not to burn it in the microwave. You can avoid burning it by microwaving it in 30 second intervals for a total of two minutes while stirring in between intervals, and every 15 seconds thereafter as needed. It’s not rocket science, you’ve got this. 🙂
On the right is real Mexican vanilla from Cozumel. It’s fabulous… I brought one home for Sarah too since we both love to bake. I hope you’re using this stuff Sarah!!
The batter should look like a boxed cake mix .. but with a little more airiness to it.
Once it’s done, give it a dusting of powdered sugar and you’re all set.
To bake this cake I used a vintage hammered copper flute pan that serves a dual purpose since it hangs on the wall as decor when I’m not using it. I love to collect Copper. I bought it at a Vintage fair from this sweet old lady who “Couldn’t let it go for less than $20” LOL!
Post-credit info: I finely ground the leftover egg shells with my mortar and pestle and spread them at the base of my roses as a calcium supplement/fertilizer.
Clematis vines love acid which coffee tends to be high in, so I filled the dirty french press with water, swirled it around, and dumped the coffee ground water at the base of the plant.
Chocolate Bundt Cake from The Magnolia Journal, issue no. 5 | wonder
The only thing I did differently was converted the water into coffee, and doubled the amount of salt. Enjoy!