This cake has been 72 hours in the making. On Thursday I sat and made out my list of baking projects for the next month. It included lots of Valentines goodies and a birthday cake for my husband who’s birthday was the next day January 28th. As I’m sitting and writing, I have a batch of dough for elephant ears slowly and I mean slowly rising in the oven.
Earlier my husband had gone for some routine tests and I expected him back any minute. He called and I assumed it was the usual, “Hey Babe I’m on my way home do you need anything?”. Not so much. He told me that there was a problem with his echogram, his blood pressure was extremely high and they were admitting him to the hospital. Let the panicking begin. In light of all that has happened in our family this was way over the top. It would have been anyway but this almost took us over the edge. My daughter seen the look on my face and knew something was wrong. With my granddaughter in tow we took off for the hospital. On the way I’m texting the other kids and she’s trying to call them and avoid a ticket and an accident.
At the hospital hubby is still waiting to be seen. I find out that his blood pressure was 245/116 and he had arrhythmias! OMG that is dangerous. The doctor comes in and tells him that he has a host of issues that need to be addressed and he’ll have to stay the night for observation. He then begins to question him about any symptoms he has or has had. Mr. Machismo nonchalantly states that he may have had some minor tightness in the chest earlier in the morning. Seriously babe? Mr. Machismo also doesn’t want to stay, but I give him that look that say’s don’t even go there. Granted the next day is his birthday but that’s not the reason he didn’t want to stay, but stay he does.
The next day he has a battery of tests and the only result we get is from the stress test and it was normal. Thus they let him go home. I’m still a bit miffed about that because we still have no idea why his pressure was so high. We’ve know a long time that he was hypertensive but never that high, and he’s diabetic to boot. What a way to spend your birthday huh? By the time we get home it’s late in the day and I’m in no mood to bake. My daughter dashes to the bakery and picks up a small chocolate cake with chocolate frosting, which happens to be Gabbi’s (our granddaughter) favorite cake. It was just the right size for four people. Our oldest son was coming over as well. At the end of the evening there was one slice left so I put it on the plate with the leftover Carrot and Walnut cake. While I was out shopping the next day my daughter texted me and said that she’d given Gabbi the chocolate cake and she was having an allergic reaction. She’s allergic to nuts big time. Poor baby can’t even be in the kitchen when I’m chopping them. Now I really feel bad, so I promise her that I’ll make another chocolate cake free of nuts in any way shape or form. This Devils Food Cake is the cake that I’d intended to make for hubby before all the hoopla and I believe I’ve found my go-to chocolate cake. It’s super moist, dense and fudgy. Yowsers! And the birthday boy and Gabbi gave it two thumbs up. Happy Birthday Babe and may you have many more.
Devils Food Cake – Adapted From Maureen McKeon, Crave a Passion for Chocolate½ cup unsalted butter, softened
9 oz superfine sugar
2 large eggs, beaten
1 tsp vanilla, (pure, not the artificial stuff)
1/3 cup unsweetened cocoa powder, preferably Dutch style
1/3 cup Onyx cocoa powder
½ cup hot water
2 tsp white vinegar
1 cup milk
1 ¾ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
Chocolate Vienna Frosting½ cup unsalted butter, softened
3 TBS unsweetened cocoa powder, preferably Dutch style
3 TBS hot water
2 ½ cups powdered sugar, sifted
Preheat oven to 350° F. Butter two 8-inch round cake pans and line them with parchment paper. Using an electric mixer, cream the butter and sugar until pale light and fluffy, henceforth known as P.L.A.F. This typically takes about 5 ½ minutes. Gradually add the eggs and vanilla and beat until well combined. Blend the cocoa powder with the hot water to make a smooth paste. Gradually add this to the creamed mixture.
Add the vinegar to milk to sour it. Sift together the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the soured milk. Using a large rubber spatula, fold in gently until combined. Pour into the prepared pans and bake for 30 minutes, or until the tops of the cakes spring back when lightly pressed. Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely.
Chocolate Vienna FrostingWith an electric mixer, beat the butter until creamy. Blend the cocoa powder with the hot water to make a smooth paste. Add the blended cocoa and sifted powdered sugar to the butter and beat until light in texture and creamy. Use the mixture to fill and frost the cake. I made a double batch of frosting to have enough to fill and frost the cake all over. The frosting is good but next time I’d prefer a butter cream with more butter so that it doesn’t crust over so quickly.
And the vodka was for us not the birthday boy!!!!