Tuesdays with Dorie is an incredible group of bakers from all over the world. We're baking through Dorie Greenspan's book Baking from My Home to Yours. A different member chooses the recipe each week and we make it and blog about it. Sound like fun? We're accepting new members again and we'd love to have you.
This week's pick was chosen by Tracey of Tracey's Culinary Adventures. After my less than successful result last week, I was geared up for this one. Timing, however, is not one of my talents. I decided that I would put it in the oven at 8:30 even though the oven repair guy was coming between 9:00 and 12:00 to replace the panel (for the second time--and the oven is just 6 months old, grrr). It took 5 minutes the last time they replaced the panel, and I figured that wouldn't hurt my cake. Nonetheless, I took no process photos in my rush to get this done before he arrived.
This recipe was so easy to put together and is made without a mixer! The batter was delicious (good thing I didn't taste it until the cake went into the oven). I was a little concerned because it seemed like a very skimpy amount of batter. I didn't use a whisk, electing to use a spatula for the whole prep, which worried me a little. Maybe I was supposed to beat some volume into the batter with the whisk?
There seems to be an unwritten rule that the repair person doesn't come until 15 minutes before the end of the time window, especially when it's Saturday morning. But I discovered this rule doesn't apply when you put something in the oven before he's due. He showed up at 8:35, 25 minutes early and 10 minutes into baking. Naturally, the power to the oven had to be turned off. He may not have replaced one of these panels before because it took about 15 minutes for him to swap it out.
A quick peek in the middle of my bizarre baking cycle confirmed that all was well. The cake was rising nicely, didn't have any fallen doming and smelled fantastic. I have no idea how long it baked, but it tested done at some point and I pulled it out of the oven to cool.
Note my new Fat Daddio pan. Evidence of why I am the master rationalizer:
1. Just took vacation in Paris, but used airline miles and hotel points so vacation cost = $0
2. Ooo...shiny new pan...want...just went on vacation...but it was free...
3. Buy pan
See what I mean? The vacation wasn't totally free. We did eat, and that wasn't free. We bought a lot of chocolate (much to the amusement of US Customs), also not free. But this is how my brain works.
Back to the cake (I seem to have trouble concentrating today, yes?)
After it cooled, I made the frosting (only two ingredients), spread it on the top, stepped back and admired the cake that almost was a do over....
But to me it's not the look that matters, it's the taste. And this one? Phenomenal. Amazing. Difficult to pass by without shaving some off the side to savor. The cappuccino flavor of the cake and the frosting were fantastic together. This is easily doable as a weeknight dessert, and would be tasty even without the frosting.
This one is easily on my top five list of the desserts I've made from this book. If you're interested in the recipe, stop by Tracey's blog as she'll be posting it.