A cake and a cup of tea
I’m a huge fan of every day cakes. The non-fancy cake. The cup-of-tea-in-the-afternoon cake. I come from such a big family, and our house was always the house where everyone hung out–we usually had 10-15 people over on weekends– so we always had sweet delicious things out. There’s something lovely and homey about having something delicious sitting out on the counter for people to munch on, and to offer guests when they stop by. I end up making these things once a week, completely forgetting that we have a household of 3 (well 2 really, because the cat doesn’t eat cake), and that there’s no real way for us to get through a whole cake before it goes hard and stale. So I give them to my neighbours– a family of 4–and that’s kind of the weekly routine right now. I think of something that sounds delicious, have all these images of it sitting around for big families and guests, make it, realise that I have a small family and no friends in LA yet, and so I give it away. Rinse, repeat.
This was my last weekly foray into the yummy counter-cake. It was yummy. It was dense and chocolatey, and like a mixture between a brownie and a cake. I sprinkled dark brown sugar over it before baking, which gave it this lovely crisp sugary crust. I actually made it through about half before the neighbours got it.
Every day chocolate cake
1 1/3 cup cocoa
1/2 cup sucanat
1/2 cup milk
4 tb cream (a great way to use up raw milk and cream that have turned)
1 1/4 cups (5oz) sprouted wheat flour
1 teaspoon baking soda
1/2 tsp baking powder
1/2 teaspoon sea salt
8oz unsalted butter
1 1/2 cups (7 0z) light brown sugar
2 large eggs, beaten
2 teaspoons vanilla extract
1/2 cup light brown sugar for garnish
Preheat oven to 350.
In a heavy-bottomed pan on a stovetop, melt the butter. Add the cocoa, milk, sucanat, and cream. Remove from the heat. This should only take a couple of minutes.
Cream the butter and sugar until light and fluffy. Slowly add the eggs, then the vanilla. Next, add the cocoa mixture, incorporating it fully. Then add the flour, baking soda and baking powder (all mixed together in a bowl), in three parts, making sure everything is mixed well before adding the next lot.
Pour into a buttered loaf pan, sprinkle the rest of the light brown sugar over the top, and cook for 45 minutes.
A knife inserted won’t come out totally clean, but don’t put it back in or it will be too dry around the edges.