They call this "A Very Good Chocolate Cake." Well, they have lied (they being Edna Lewis and Scott Peacock, the quintessential Southern chefs). A more appropriate title would be, "The Very Best Chocolate Cake." A bold statement, yes, but once you try this moist, rich slice of heaven I think you might agree.
Q: My husband has a big birthday coming up and has made only one request: carrot cake. While this is seemingly easy (I was over the moon) I'm a vegan and would like to attempt to make a delicious, vegan, layer carrot cake, fit for a dinner party.
Peaches? In October? Yes, I nabbed a handful of extra-soft, very late season peaches at the market last week, and after I ate a couple I decided to sink the rest into an easy cake for a dinner party. And this turned out to be just the right decision.
Q: I'm celebrating my birthday this year at Popup Dinner LA. I've invited about 10 people and we are responsible for bringing our own table settings, decorations, and meal. I'm really excited but I don't know what to make for the dinner. I want it to be a classy affair for my birthday. Ideas?
Q: My favorite childhood birthday cake was the Champagne Cake from a Virginia Bakery in Berkeley, CA. I'm now living in Boise, ID and there are no bakeries that make this cake here. My birthday is coming up and I would like to create this for myself. Can you help find a recipe?
Last week my sweet nephew turned one! As any culinary minded aunty would do, I set about to make something celebratory for my favorite little human. What I came up with has no refined sugars and is full of dates and bananas. Even the grown ups enjoyed a slice or two after the baby fest.
Q: My boyfriend's birthday is coming up, and I want to make it extra special. I asked him what kind of cake he would like, and he said "a moist cake, with strawberry and banana slices in the cream filling." Could you find me a good recipe, but that isn't too complex for a novice like me?
Happy Independence Day from all of us here at The Kitchn. We hope you're enjoying a splendid summer day off (like us!) and cooking up some good food, with good company all around. We'll see you back here Thursday. (And pssst! We're kicking off our annual Small Cool Kitchens contest later this week.) Happy 4th of July!
There's a story in my family about the first time my mother made my father banana cake. They had been married for a few years, but this was the first time she had whipped out this moist, multi-layered cake. My father took a few bites in silence, then looked up at my mom, wide-eyed. "Have you always known how to make this?"
After last week's discussion of cooking compromises, we felt honor-bound to share the recipe that makes us choose baking cakes from scratch over using a mix.
This one-bowl recipe can be mixed up in under 10 minutes, and it turns out a reliably light golden cake with a moist crumb. It's solid with flavor and the taste of butter, unlike the over-heightened, additive-ridden cake mix products, which usually taste overwhelmingly of sugar and not much else.