Sunday, August 7, 2011

Hello Handyman, Goodbye Flamingo

August is the month for birthdays and celebrations in my husband's family. My husband's birthday was on Thursday. He decided he wanted to go out to eat and so I had made last weeks dessert (cookies and cream brownies) for him. We went out to eat at the Dog Watch Cafe in Stonington, CT. Great food, great company, great time! We loved the "dog pound" (outside bar with a great view)where we waited for our seats. My husband ended up getting a lot of tools and home depot-esque gifts. That way he no longer has to borrow it all! Happy Birthday to my Handyman!


We've been working on the house still. The flamingo pink room is now Behr Chinese Jade green. This weekend we also went furniture shopping. We had high hopes for finding something but it just didn't work out. We even came home and mapped it out in the den with masking tape. Unfortunately, the measurements originally given to us were incorrectly quoted. So the sectional we had wanted will not fit. Maybe next weekend....

This cake was a request for my sister-in-law's boyfriends birthday....
Marble Cake with Chocolate Frosting
from Grace Parisi June 2007

3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
4 ounces bittersweet chocolate, melted and cooled 
4 ounces bittersweet chocolate
1/2 cup plus 2 tablespoons heavy cream
1/2 pound unsalted butter, softened
1 large egg yolk (optional)
1 pound confectioners' sugar
1 teaspoon pure vanilla extract
Pinch of salt

1.MAKE THE CAKE Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line them with parchment paper; butter and flour the paper, shaking off the excess. In a medium bowl, mix the flour, baking powder and salt. In a cup, mix the milk with the vanilla extract.


2.In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the granulated sugar and beat until fluffy, about 4 minutes. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Beat in the dry ingredients in 3 batches, alternating with the milk mixture.


3.Transfer 2 cups of the batter to a small bowl. Scrape the remaining cake batter into the prepared cake pans. Stir the melted chocolate into the reserved batter; dollop the batter over the plain batter and swirl it in with a butter knife.

4. Bake the cakes in the lower third of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cakes cool in the pans for 15 minutes. Run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes right side up and let cool completely

5.MEANWHILE, MAKE THE FROSTING In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the confectioners' sugar at low speed. Beat in 6 tablespoons of the cream, the vanilla and the salt, then beat at medium-high speed until fluffy, about 3 minutes..

6.In a small saucepan, bring the remaining 1/4 cup of heavy cream to a boil. Remove from the heat, add the chopped chocolate and let stand until the chocolate is melted, about 3 minutes. Whisk until smooth, then transfer to a small bowl and let cool. Beat the chocolate into the frosting.

7.Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides.
Let stand 1 hour; serve.

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