And, just like that.

I’m back!

mex choc cake

Please forgive my absence. To put it in perspective, it took me two days to finish this article. It’s short, I know. I have no excuse, other than that I got too busy. I’m fully aware of the irony of that statement.

For what it’s worth, it once took me over a month to finish an article from The New Yorker on procrastination.

This will seem all the more appropriate when I tell you that I began to write this post back in February, when I was recapping one of the many dinners that I had hosted.

It was months ago, and, had I gotten around to writing this when I originally planned, I would have regaled you with stories of wandering around midtown Manhattan with some colleagues trying to find a place to buy lottery tickets. It was one of the largest jackpots in New York history, or at least that’s what the news was saying.

Did we think we would win? Probably not, although it should be noted that there’s something to be said to surrendering one’s self to any sort of possibility, however far fetched. Even I got caught up in the frenzy. A first for me—when I was younger, I was always the killjoy at the bodega, opting out of lottery tickets in favor of violets.

I know, I sound like a bit of a killjoy here, too.

Don’t get me wrong, I’ve won plenty. The short list includes:

  • Camper of the year (Twice. I’m still flummoxed by that one)

  • several bottles of wine

  • $100 from FreshDirect

  • Another $100 from the Boston Chamber of Commerce

  • a book about women’s lives.

There was an award associated with the last one, although I’m fairly certain that, as with the rest of the cases mentioned above, luck played a great part. Well, luck and having some not so busy moments at various jobs when I could fill out surveys.

Still, winning seems to be missing the point. Ultimately, what it comes down to is that not everything can be a victory. Not every cake can be a celebratory one, with craters of butter cream and fondant (although once it cools down again, I may have a new dinner party project). When it came to the lottery, I didn’t stand a chance.

And, when it comes to cake, lately I prefer this one. It’s a workhorse of a cake, by which I mean that there’s really no occasion for which it’s not suited. It’s versatile enough that you can eat it for breakfast. But, with the right company, and a scoop of just the rice kind of ice cream, it makes any dinner special. Just the thing as my days become more manic. Turns out, I’m not busy so much as overly ambitious. Here’s to hoping I’ll be able to focus some of that ambition to this corner of the internet.

Mexican Spiced Chocolate Cake
Inspired by Smitten Kitchen

1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp chipotle powder
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 325°F. Butter and lightly flour an 8″ round cake pan.

Cream the butter, brown sugar and granulated sugar until smooth and fluffy. Add the egg and beat well. Then, add the buttermilk and vanilla. Sift in the flour, cocoa, cinnamon, chipotle, baking soda, and salt into your creamed sugar mixture. Stir until everything is well incorporated.

Pour batter into your pan, and bake it for approximately 50 minutes. When your cake is fully cooked a tester placed in the center will come out clean. Cook the cake for 10-15 minutes before removing it from the pan.

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