Birthday Cake!

It has become an annual tradition to make Ian a sour cream chocolate chip cake for his birthday. He is able to look past the sour cream and appreciate it only in cake form. I am very pleased about this transition. As I have mentioned here the first recipe I made of this cake was a fluke and since then I have been trying out recipes in an effort to recreate the goodness that was the initial cake.

Now, I sort of blew it this year and forgot a key ingredient to the frosting, so I was unable to frost it until the next day. Ian couldn't wait that long and took a piece while I wasn't looking. Evidence seen below.

The frosting I made this year was a new recipe, it happens to be the Magnolia Bakery frosting recipe, and I love, love, love it. It is easy to make and doesn't include powdered sugar. I was so happy with the way it turned out. I overwhipped it, so that is why it looks so grainy. Better luck next time.

This weekend we had some friends over for a champagne challenge. When I hear that someone doesn't like champagne, I must immediately make them feel otherwise. This was; a) fun; and b) a continuation of Ian's birthday celebration weekend.

It turned out the bottle they brought over they liked the most and not the ones we selected, therefore, they were the winners of the challenge. Here, I mostly want to highlight my artistic work on our chalkboard for the event.

Here is the recipe for the cake. It is a great blend of sweet and tart.

Ingredients:

• 2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup butter, softened 
• 1 14 cup brown sugar
• 2 eggs 
• 1 1/2 teaspoons vanilla 
• 1 cup sour cream 
• 1/2 cup milk 
• 1 cup (give or take and depending on preference) chocolate chips

Directions:

1. Preheat oven to 350°F.
2. Lightly grease 2 8in cake pans.
3. Stir flour with baking powder, baking soda and salt.
4. Beat butter with brown sugar in a separate bowl until light and fluffy.
5. Beat in eggs, one at a time, add vanilla.
6. Whisk 1/2 cup sour cream with milk.
7. On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth.
8. Stir in 3/4 cup chocolate chips until evenly distributed.
9. Divide batter equally between the prepared pans.
10. Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean.

Five Minute Chocolate Mousse

When I saw this recipe I couldn't believe it. I love chocolate mousse, but with its temperamental consistency and heavy ingredients I rarely make it. This recipe calls for chocolate and water; that's it. Amazing! The chocolate is from the bulk selection at Whole Foods and it must be at least 70 percent cocoa solids.

Here is a video of Heston Blumenthal making the mousse. I found this to be weird and helpful.

INSTANT CHOCOLATE MOUSSE
Recipe by Herve This & Heston Blumenthal
Ingredients
4 servings

• 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped
• 1 cup (240 ml) water
• 4 tbsp sugar, optional

Method

1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.

Nothing Baking Related

I am obsessed with our engagement pictures that recently appeared in my inbox. Ian and I agreed to the engagement photos as part of our wedding package, but we were never quite sold on the idea.

However, all of this changed after we saw them. Our photographer is awesome and she did a fantastic job. Ian is smiling! I think it was a smart decision. Here are some of my favorites (photo credit: Diana Rothery):