As an urban dweller, there are many things I appreciate about my nearly adult lifestyle. My proximity to shopping, drinking, dancing, and varied and delicious foods is fantastic. This is why I've compromised a bit on the square footage of my hip Capitol Hill pad. Most noticeably in the bathroom and the kitchen. My kitchen storage space is nearly nonexistent. I have therefore been unable to possess the object of my desire: a stand mixer.
I could write poems about its beauty.
So when my friend Diane asks if we can bake together, I say, "hell yeah!" Why would I pack up and leave my familiar (if cramped) kitchen to bake across town? Well, the lovely company is one element, but my beautiful friend Diane also owns a fire-red super-sexy stand mixer.
2 cups flour (I used self-rising, but I think next time I'll use cake)
2 cups sugar
1/2 cup unsweetened (Dutch process) cocoa powder
1 1/2 tsp baking soda (maybe less next time - not sure)
1 1/2 cups milk
1/2 cup unsalted butter (room temp)
2 tsp vanilla
2 eggs (room temp)
Preheat oven to 350. Cream together butter and sugar. Add all other ingredients except for eggs, mix on high for two minutes. Add eggs one at a time, mix batter until just incorporated. Fill cups halfway, bake about 18 minutes or until tops spring back when touched and toothpick comes out clean.
I'm used to filling cups 2/3 to 3/4 full, and having them rise in nice domes. This recipe behaved much differently than the others I've recently tried - when we filled them 2/3ish they waaaay overflowed their paper confines.
The tops ended up spreading out like cookies, and being just as flat. The cakes themselves were incredibly light. I am thinking I over chemically-leavened. Apparently self-rising flour is not for every recipe. Sigh.
Ah, the possibilities of mint-chocolate!
1 cup unsalted butter (room temp)
4 cups powdered sugar
1/4 cup milk
1/8 tsp peppermint extract
Beat butter until light and fluffy. Add 3 cups sugar in batches, alternated with milk/extract mixture. Add the rest of the sugar until desired texture/sweetness is achieved.
So these were a bit of a disappointment. The flavor was great - dark and chocolately - but the consistency was all off. Waaaay too light, but at least they were moist. I also didn't add enough sugar to my frosting, I think, but again - the flavor was there. I would totally do this again, with a few adjustments.