comes more failed baked goods. it just wasn’t a baking weekend for me. a mexican chocolate cake with the chocolate pecan glaze that i ate (and almost had an entirely inappropriate reaction to) at Rather Sweet Bakery & Cafe in Fredricksburg, Texas just last month was up on my list to try after a failed blondie baking session. i started a batch of these chocolate chip blondies (using pecans instead of macadamia nuts) and stupidly left the house to go give my brother a ride home from work while they were baking. i texted erik to watch them. when i got home, there was a brick of what was supposed to be buttery, chocolate chip blondies with a completely burned bottom and burned edges. “they were still gooey on the top! i didn’t think they were done!” he said. luckily enough, there was enough of the blondie in the middle of the pan that hadn’t been burned, so i crumbled it up, popped it in a freezer saver bag, and am currently planning on just using it as ice cream topping, or to incorporate with my favorite vanilla ice cream. let it never be said i am not resourceful. still, i needed a dessert for erik’s (and mine) lunches this week and ran across the chocolate cake while flipping through the book during breakfast. i froze on the page and immediately transported my memory back to sitting in the cafe stuffing that delightfully chocolatey, soft cake with that wonderful glaze shell on it and those delicious toasted pecans into my mouth … the cake was going well enough until i tried to get it out of the pan after waiting the appropriate amount of time for cooling. damn thing stuck to the pan. boo. so i’ve got large chunks of that chocolate cake sitting int its pan but you know, i think i’m just going to pack it in a small plastic container and send along a spoon to eat it with. it’s still delicious and cinnamony and deep dark chocolatey. i didn’t end up making that glaze but i’ve still included the recipe for it here. make it and tell me you had a better time of it.
Rebecca Rather’s Mexican Chocolate Fudge Pecan Cake
recipe from “The Pastry Queen” cookbook
2 sticks butter
1/2 cup dutch processed cocoa powder (i used regular baking cocoa powder)
3/4 cup water
2 cups sugar (hey i didn’t say this cake was going to be low fat)
1 cup buttermilk
2 Tablespoons vanilla
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 cup pecans
1 stick butter
1/4 cup milk
1/2 cup dark cocoa powder
2 cups sifted powdered sugar
1 Tablespoon vanilla
1/4 teaspoon salt
heat the oven to 350. grease and flour a tube pan or a bundt pan. i greased and floured a 12 muffin muffin tin and a tube pan. i’m planning on freezing the dozen cupcakes and eating the cake this week (and maybe sharing it with my mother in law. maybe). in a saucepan, melt the 2 sticks of butter. whisk the cocoa powder in until it’s smooth. add the water and keep whisking. whisk in the sugar, eggs, buttermilk, and vanilla. don’t boil this stuff. remove it from the heat. stir in the flour, baking soda, cinnamon, and salt. whisk until the dry ingredients are completely incorporated. it will be slightly lumpy. pour the batter into your pan, or fill your muffin tins 2/3 full. bake for 40-45 minutes (if you’re baking the cake), or 20 minutes or so if you’re baking cupcakes. let it cool in the pan for about 20 minutes (for the cake), 10 for the cuppies. turn out onto a plate. if you’re doing cuppies and serving them as individual desserts, invert each onto its own plate.
for the glaze, toast your pecans in a 350 oven for 7 minutes or so, until they’re toasty and golden. chop them up. in a saucepan, melt the butter. add milk, cocoa, and powdered sugar. whisk it until smooth. remove from heat and stir in the vanilla, salt, and pecans. spoon this glaze over your cake or over your cuppies.
no picture, by the way. i tried, but the cake was all “noooo i’m hideous.” who am i to torture an already tortured … baked good?