Pastel de chocolate de Juju
For the cake:
1 cup water
2/3 cup cocoa
1/2 cup unsalted butter
2 cups all-purpose flour
1 3/4 cups sugar
Pinch of salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sour cream
2 large eggs, preferably at room temperature
For the Frosting:
1/4 cup milk
1 tablespoon vanilla
1/2 cup cocoa
1/2 cup unsalted butter
2 cups confectioners' sugar
1/4 cup sprinkles, optional
To prepare the cake: Grease a 9x13-inch cake pan with butter. Cover the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.
In a large pot, over medium heat, pour the water, stir in the cocoa and add the butter. Let it heat for a few minutes, stirring now and then, until it all dissolves. Remove the pot from the heat.
In another bowl, combine the flour, sugar, salt, baking soda and baking powder. In another, beat the eggs and combine them with the sour cream.
In turns, add a quarter of the flour mix and then a quarter of the sour cream mix at a time into the pot with the cocoa mixture; stir with a spatula, mixing all of the ingredients as you move along. Pour onto the greased cake pan and place in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out barely moist but not wet.
Take the cake out of the oven and let it cool a bit while you prepare the frosting.
To prepare the frosting: In a saucepan, over medium heat, pour in the milk and the vanilla. Stir in the cocoa and add the butter. Heat and stir until everything is all dissolved and combined. Remove from the heat and stir in the confectioners' sugar. Thoroughly mix with a spatula and set aside.
To assemble: Run the tip of a knife around the edges of the cake. Turn the cake onto a platter and gently remove the parchment paper. Pour the still-warm frosting over the cake and gently spread it out with a spatula. If you wish, you may add sprinkles of your choice before the frosting hardens (NOTE: The cake is soft and moist the first couple days, then hardens like a brownie afterwards if left uncovered-- perfect for packing in school lunches).
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The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work…
It seems that when it comes to birthdays and cakes, most of us grown ups are like little kids too. So this year, I planned my husbands’ cake with a little help from my three young boys.
The night before, as I tucked them in bed, we talked about making an irresistible I-want-to-jump-into-that-cake kind of cake. It had to be something that could WOW him away and could also feel yummy and soft when they dipped his face in it (yep! that was their plan).
This talk led me, once again, to tell the boys stories about cakes from my childhood. Most of those cakes came from Sanborns’, a chain of stores that sells almost anything you can imagine: books, DVD’s, make-up, electronics, luggage, candies, the best ever chocolate covered raisins, marshmallows and toys. It also has great coffee-shop style restaurants with some of my favorite molletes and enchiladas. Not to forget its perfumeries and pharmacies. It is a serious knock out one-stop-shop. But most importantly, it was, and may still be, one of the most popular places to get a birthday cake.
One of the cakes that left me with a permanent impression went something like this: A couple layers of fluffy and moist vanilla cake, a foamy and soft meringue filling paired with old fashioned strawberry jam and pecans, the same soft meringue layered all over the top, some more pecans and whatever decorations you fancied.
That cake, by itself, made a party happen. It was a creation worthy of its own celebration.
Continue reading A Cake Worthy of its own Celebration
“Bandido!” My late grandfather would scream, with his wide smile and the most endearing eyes, to my youngest son, if he were here to see how Julian messes up the kitchen.
As soon as a thought of cooking appears in my head, he drags a chair, climbs on top, asks what are WE going to make, and without waiting for an answer announces that it is “yo, yo, YO…,” who will cook and experiment. I shall be of assistance.
Needless to say, it takes much longer than needed and the kitchen looks messier than my husband likes to see it. But if you ask me, it is worth every extra second and extra spoonful of crumbs on the floor.
Well then, what cake to make for his birthday? Of course chocolate! His brothers tell me with a tone of disbelief. However, I know it has to be spongy, fluffy, gooey, sticky, moist, extra messy, sweet and truly decadent to be worthy of the three candles in its middle.
Continue reading Juju’s Chocolate Birthday Cake