Cooking At Home: Simply the Best

I've recently revised my manner of extending impromptu dinner invitations from including the menu to simply asking, "Do you want to come over for dinner? I made a cake." Mic drop. When was the last time someone made you a cake and it wasn't your birthday? No one can turn cake down. No one.

Chocolate cake in particular is impossible to resist. Thankfully I have the best recipe for it. A good amount of vanilla and salt bring out the flavor of the chocolate (but the cake doesn't taste salty, trust me). Whole milk adds richness. Boiling water (very important – don't use warm water!) blooms the cocoa and makes the batter super smooth. But more important than all that is the chocolate.

You have to use great chocolate, in both the cake and the frosting (I'm partial to Scharffen Berger and Guittard.) If you're wondering, "Do I really have to make the frosting?" Well, no. But, yes. I've certainly used Kowalski's amazing Signature Buttercream on this cake and it's fabulous, but the homemade frosting, which requires nothing more than boiling a pot on the stove, is in a class of its own. It's silky and creamy, like spreadable fudge. I dare you not to lick the pan when you're done.

Do you need an excuse to make a cake? No. Do you need to invite someone over to help you eat it? No. But I'm available. On short notice.

Warmly,
Rachael

Featured Recipe: Ultimate Chocolate Layer Cake

Click here for Rachael's recipe

Tasty Tip:

Don't want to prep the pans? Bake cupcakes in liners. This recipe makes 24 cupcakes and bakes in just 18 minutes.