Jordan: Let’s start by talking about what this cake is not. This cake is NOT made of beans.
Kitra: This cake does NOT taste like beans beans and nothing but beans.
This is all to say that we started our last Cake Day by trying to make a white bean cake, which we will not link because a) we don’t want you to even think about attempting it, and b) I kind of feel bad for it? Someone loved it! There was at least one enthusiastic comment! It’s not the cake’s fault that we thought it tasted like warm sweet bean dip.
It… kind of is though. It was a pile of beans trying to be something it had no right to be, and I resent it for that.
I think you mean “no right to beans.”
Anyway. Once we’d thrown out the bean cake, we felt like we ought to make something of the day (other than 150 groundhogs, which we cannot share here because it is Kitra’s one sacred secret recipe), so we turned to Julia Turshen.
I finally got a copy of Now & Again, and I love it so much. I read every word, cover to cover, and also I want to eat my way through the whole thing. (Not literally though, because paper is probably almost as hard to eat as solidified sweet bean mush.)
This is her take on a black forest cake, which checked a lot of the boxes we were looking for. Relatively simple! Gluten-free! Not too sweet! Kitra refused my modifications that would have made it a one-bowl process, which is probably for the best.
If we failed at two cakes in one day, we’d have to rename this blog “Meh Cake Trash.”
Fortunately, I listened to Kitra and this cake was not! trash!
AND, I had the brilliant idea to flavor the topping when our black cherry juice powder turned out to taste like pretty much nothing. While Jello is terrible in general (Watery! Gross texture! Slimy! Transparent in a way that is TROUBLING for a food! WATERY!), it is great for 2 things. 1.) Stabilizing whipped cream and 2.) Drinking hot like cocoa. Seriously. Try it.
(Let it be known that Kitra’s attitude toward all other forms of Jello is not endorsed by all members of the Yay Cake Day editorial board.)
I have some fancy cherries in my fridge right now, but let’s be honest, Jello is easier to find and it allows this topping to do two things at once. I will accept my Nobel prize now, thank you.
As for the cake itself, it is a very chocolatey chocolate cake. The phrase “not for the faint of heart” is overused in food writing, but seriously, start with a small piece and work your way up.
The whole situation is so cute, also. I love a cake that slouches, and it’s wearing a pink hat! What a good little cake!
This is a lovely cake for a romantic Valentine’s Day dinner, or to bring to the office for platonic Valentine’s Day, or to make for yourself and eat in small slices while binge-watching something on Netflix this weekend. Or just for a random day when you feel like you could use some cake.Read More