a piece of cake

I'm on a bit of a cake-baking rampage. Looking at my calendar and seeing a birthday makes my ears perk up, like a giddy dog. A special cake was in order for September 19th. It was my significant eater's twenty-first birthday, as well as his two brothers (triplets). My close rapport with all of the boys, compelled me to bake a spectacular cake. I decided to go with my favorite yellow cake recipe (below) and chose a chocolate silk frosting, from Amy's Bread cookbook. My significant eater loves chocolate so I thought this frosting would be a nice treat. This cake is moist with sweet vanilla flavors permeating through eating compacted crumb. The chocolate frosting adds contrasting texture, taste and color appealing to the senses in my body. At first bite the words OOH and AHH rolled out of my mouth, almost reflexively.



At the end of a wonderful celebratory weekend, all I could think about was the warmth and sense fulfillment this cake stirred up inside—as if it literally took over my soul. But the boys could only think about one more piece of cake.

Amy's Bread Chocolate Silk Frosting

3 cups semisweet chocolate chips
1 3/8 cups Confectioner's sugar
3/4 cup Cocoa powder
2 cups Unsalted butter, slightly softened
1 tspn Vanilla extract
1/8 tspn Kosher salt

Melt the chocolate chips in the top pan of a double broiler and set it aside to cool. In a separate bowl, sift together the confectioner's sugar and cocoa powder.
In a mixing bowl, using an electric mixer with a paddle attachment, cream the butter at medium speed until it's very light but not too soft, about 2 minutes. Add the sugar mixture and continue to mix on low to medium-low speed until the sugar and cocoa have been well incorporated. Add the melted chocolate, vanilla, and salt and mix again on medium speed until everything is incorporated and the frosting is smooth and has a good spreading consistency, 1 to 2 minutes. Be careful not to over-mix it or the frosting will get too warm and runny. It should be smooth, glossy, and soft enough to spread but still hold a stiff peak.
The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days.

*from The Sweeter Side of Amy's Bread