I had a birthday over the weekend. I don’t do well with moderation and am happier when I avoid desserts, but I really wanted to bake a cake for this birthday. I used to love to bake, and if there ever was a good time, this was it.
This cake has been in the back of my mind since I first read Molly Wizenburg’s charming memoir A Homemade Life a couple of years ago. (I liked it enough to give it a spot in the Memoir/Cookbook Mashups category of the summer reading guide.) Not only was her description mouth-watering–she calls this thing the Winning Hearts and Minds cake for a reason, and she served it at her wedding–but it’s very nearly flourless.
My kitchen hasn’t seen these ingredients in a long, long time
So this chocolate cake made its debut at our table this weekend. I deviated from the recipe a bit: Molly’s recipe calls for super-fancy chocolate, and I used Ghirardelli. I couldn’t find fancy butter, so I used (gasp!) store brand. And it was amazing.
I actually made two of these cakes: one with the Ghirardelli and store-brand butter, and a dairy-free, soy-free version with Enjoy Life chocolate chips and coconut oil. (I substituted a gluten-free flour blend for the tablespoon of all-purpose flour in both cakes.)
I never would have found this cake were it not for that memoir. And while I won’t be baking it often (I’m not so good at moderation, remember?) I’m happy to have it in my repertoire, and whenever I bake it I’ll have an excuse to talk fine chocolate and nerdy book love at the table.
Do you have a “better living through reading” story? Share it in comments (especially if chocolate is involved).