Saturday, January 26, 2013
Real Chocolate Cake
Remember when we were kids a chocolate cake could be layered or not with either chocolate or vanilla frosting? It was all so simple. When it wasn’t simple it was because it was shaped…maybe like a fire truck or Kermit the Frog. But it was still essentially the same.
Some time in my late teens or twenties things changed. I discovered flourless cakes and lava cakes. Soft, sweet, rich, warm and gooey…right…back to the cake… Restaurants started serving gigantic pieces. I remember one place served piece a flourless cake that must have weighed two pounds. A table of eight could share it and there would still be leftovers. I confess to falling for the chocolate suicide cakes. Flourless cake, multiple layers, dark chocolate frosting, chocolate chips, and a rich, warm chocolate sauce poured over it. It was overkill. And I don’t even have much of a sweet tooth. But I loved these crazy concoctions.
As a stepdad to two young kids I now seemingly have an occasion each week for cake. But it’s no longer the super-rich indulgences of younger adult days. Now I am back to the Duncan Hines/Betty Crocker sheet cake with chocolate frosting. And you know what? It’s amazing! To sit and get cake all over your face, licking frosting off spoons, letting ice cream mix with the last few crumbs of cake…THAT is the wonder of a great piece of cake. Sure, some gourmet, gooey, rich confection is yummy, but nothing compares to the joy and simplicity of eating a basic cake with the eyes and tummy of a 7 year old. This is where the fun in dessert is!