There is a light at the end of the tunnel: 4 days until March! And to celebrate, anything with chocolate is in order. Thank you to my friend Patty and her daughter Rachel for sharing this lovely cake recipe (I tweaked it just a tiny bit!) – a dense, moist yellow cake with a cinnamon, sugar and chocolate chip filling and topping. The sugar is what gives it the slight “crunch” and I just love a cinnamon/chocolate combo, don’t you?
To me, Valentine’s Day is chocolate. This simple mousse is oh heavenly chocolate, but now a word about the white chocolate hearts…be warned about white chocolate chips! White chocolate is a bit difficult to work with: it gets lumpy and seizes very easily. If you’re planning on making cute white chocolate decorations to embellish a dessert, cocktail, etc. I would use white chocolate melts which are much easier to work with. Craft stores that sell cake supplies carry them.
This should be called “The Cake That Almost Wasn’t”. The first time I made this cake, the recipe called for baking it in a tube pan. No problem, I have one. Correction: PROBLEM since it leaks! Of course, I didn’t know this until the baking process started and I could smell blobs of batter burning on the bottom of the oven. I wanted to sit down and cry, but instead I realized (yay) that this batter is soooooo thick that it might just make it! So I put a sheet pan on the rack below it and gave it a shot. I noticed (and you can see from the photo) that it wasn’t leaking like, say a box cake batter would and the cake was still holding its shape in the cake pan. It worked.
When I read about this cake in Bon Appetit, it didn’t look like much, kind of like blondies, but the list of ingredients got me hooked, screamed cake at me and my mouth positively watered. A big part of what I love about cooking and baking is reading. I’ve always loved to read and get the biggest thrill (read geek) from reading recipes.