I don’t know how I was convinced… for obvious reasons for those that know me, I don’t normally celebrate Father’s Day. But somehow this year I was coerced into joining my friend, her son, her fiance, her fiance’s two kids, his ex-wife (and the mother of his kids), and his mother for Father’s Day dinner and the celebration that went along with it. Part of the persuasion came about because my friend asked if I would make a cake for the event instead of repaying her the $10 I owed her. This seemed like a good idea to me and since I had no other reason to bake, it gave me a great excuse to give my KitchenAid a workout! So between having to go over to drop off the cake and the continued assurance that I should go for dinner and that it wouldn’t be weird, I gave in.
I find it kind of funny how friendships evolve. This friend started out a “gym-friend” but has evolved into more of a friendship than that. We will always have our shared passions for exercise and food, but there is also more. Now I am part of the family! It started out a random dinner with her son, her fiance (also a friend of mine) and his daughter. Then I was at her son’s birthday dinner. Then I was being invited to Father’s Day dinner. And while there, his daughter insisted that I come to her birthday dinner! Probably the most amusing part of the evening was when her son tried to convince the grandmother (85) that I was his sister. Considering my friend is Taiwanese and I am blond haired, blue (well grey really) eyed, it is pretty obvious that this isn’t true. Another interesting thing to note here is ages: my friend is exactly 15 years older than me, her son is just over 15 years younger than me. So all in all, it is sort of an odd mix but somehow it all works quite well!
Anyways, on to the cake. Any time I make a cake for this friend (seems that this is the 3rd cake/cupcake that I have made for her this year… how did that happen?) she always requests a chocolate cake with vanilla icing. I am so much more creative than that and always try to encourage her to think bigger but she likes the classic flavours. Well this time I figured that I would make the filling a little different and try another Sweetapolita recipe that I had been admiring for Toasted Marshmallow filling! That is almost the same as vanilla, right? It was kind of sticky and messy to make but it tasty fun and toasty. The flavour isn’t as strong once it is sandwiched between chocolate but it is a different texture and I quite liked it! I still put regular vanilla buttercream on the outside but at least the inside was different! Also, I tried a new chocolate cake recipe. I really love this recipe! I think I liked it better than the cake I made the week because the cake was a little more dense and a little more chocolatey, but still nice and moist. The Black Magic/Rich and Decadent Chocolate Cake was also delicious and moist, but it was a little airier and I think I have decided I like a bit of a fudgey texture to my cakes!
Fudgey Rich Chocolate Cake
(changed quite a bit from from the Chocolate Cake in Company’s Coming Chocolate Everything )
- 3 oz semisweet chocolate
- 1/4 cup cocoa
- 1 cup hot coffee
- 1/2 cup butter, softened
- 1 1/2 cup granulated sugar
- 3 large eggs
- 2 tsp vaniklla
- 2 1/8 cup all purpose flour (1/8 cup = 2 Tb)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain yogurt
- Pour hot coffee over chocolate and cocoa. Stir until the chocolate is melted and the cocoa mixes evenly in.
- In the bowl of a stand mixer (or just another bowl and with a hand mixer), beat butter and sugar together. Add eggs, one at a time and then the vanilla. Beat well.
- Whisk together flour, baking soda and salt in a separate bowl.
- Add flour in 3 parts alternating with the yogurt to the butter/sugar mix (so flour, yogurt, flour, yogurt, flour). Add chocolate mixture and mix well.
- Pour into a greased pan (the recipe says 2 8-inch rounds but I did a 9″ square pan and a small ramekin and just made it a deep cake).
- Bake at 350°F for 35-40 min or until a toothpick inserted into the center comes out clean. Cool in pan for at least 30 minutes and then take out to allow it to cool completely.
Toasted Marshmallow Frosting (from Sweetapolita)
- 4 cups mini marshmallows
- 1 cup icing sugar (confectioners’ or powdered)
- 1 cup butter (2 sticks) at room temperature
- 1 teaspoon pure vanilla extract
- 7.5 oz jar of Marshmallow Fluff (or Marshmallow Cream)
- Spread marshmallows on a cookie sheet lined with parchment paper. With the cookie sheet on the lower rack of the oven, broil marshmallows until lightly browned. Don’t walk away! These need to be watched!
- Beat together butter and icing sugar in mixer with paddle attachment, on low until blended. Add vanilla and mix on high for about 3 minutes.
- Add Marshmallow Fluff and toasted marshmallows. Mix on lowest setting for about 1 minute. It ends up pretty sticky!