My copy of My Sweet Kitchen by Linda Lomelino (her blog, Call Me Cupcake is a favourite of mine) is starting to look a little beat up. Dustings of cocoa powder have added some grit to the pages. Well-used recipes are a bit sticky from icing sugar that I attempted to wipe off with a damp cloth. There is a splatter of chocolate on the chocolate cake page. While I do try to look after it, I sometimes get into the "baking zone" and things start flying. The concern is that I have owned the book for less than a year! For a baking blogger, the book is a gem because it offers the beautiful photography and recipes that one would expect as well as tips on how to create that imagery. For the home baker, the recipes are approachable and often have a bit of a twist.
It is in better condition than my mom’s cherished 1980’s Better Homes and Gardens cookbook but I think it is well on its way to having that” loved look” to it. On days when I am in the kitchen, whipping up dinner and then taking a long time to make the perfect dessert, my husband’s sighs and mutters “you cook like your mother.” He is referring to flour on the floor, the bowls piled in the sink and the use of all the available countertop space. Of course, I take this as a compliment and celebrate the fact that I do something similar to her.
If you are looking for a delicious chocolate cake that has more of a wow factor, than look no further. Chocolate addicts rejoice as this recipe has three types of chocolate: dark, milk and cocoa. The cake itself has a moist crumb and it is easy to achieve excellent results with this recipe (even in my finicky oven). The drippy layer of dark chocolate is the most difficult part to achieve a consistent look. I had planned to share this recipe months ago, but I had to practice dripping the chocolate down the sides. Balance is achieved by the toasted meringue frosting.