Dearest friends, family and blog readers (Are there any of you left? ‘Cause I’m hearing an echo in here), let it be known that for me, baking, 0ffers a brief escape.
If I bake you something, it’s because I am inspired to use my hands, or perhaps it’s because I need a break from the hard news that comprises my day-to-day life as a journalist, or because it’s simply because I love you.
No, I don’t have more time than you. In fact, I probably have less time than you. And that will be the case until my two boys are a bit older. So for me to fit in a cake or cookies, or cupcakes, I had to give up some much-needed sleep or some precious TV time. So just say thank you, and bask in the fact that I have special feelings for you.
With that said, I bring to you this delectable recipe for Martha Stewart’s buttermilk cake with chocolate frosting. I made this a while back when I had some family over to celebrate my husband’s milestone birthday. I gave him the choice of a few different recipes but this is the one he chose, from one of my tried-and-true Martha Stewart cookbooks.
I can’t find the Martha Stewart recipe online, but this one comes close. Instead of cake flour however, I used regular all-purpose flour. Also, Martha Stewart’s recipe called for slightly less vanilla extract but I think you can rely on your own taste buds to make the call. I like to err on the side of more vanilla extract, but that’s just me.
After I sampled the rich chocolate frosting I made following Martha’s recipe from the book, however, I really thought the salt content was much too high. Now that I am hunting for the recipe online, I can see I was not the only one to think so. So, try another favourite chocolate frosting recipe instead. Maybe even this one…
While the frosting recipe I tried would have been perfect without that much salt, in hindsight I also think it would have made the cake a lot more attractive had I used a frosting that was smoother and not quite as porous as you see in the picture. That said, my husband didn’t notice a thing. He was quite happy.
Substitutions: I think I’ve made it crystal clear what I would substitute. Just don’t skip the white non-pareils if possible. I think they add that extra touch that takes this cake from looking like something that came out of a box, to something you took a little bit of extra time with.
Would I make this again? The cake, yes, the frosting no. Or yes to the frosting without the salt….
Grade: Three stars out of five. It was delicious, despite the unnecessary salt, but I prefer a bit of extra WOW-factor in my birthday cakes. And this was maybe just a lowercase wow. Something I’d like to see on the counter of my favourite diner, rather than the coda to a fancy dinner.
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