chocolate works wonders
Last week was full of excitement with the ushering in of a new president and tons of celebrations in his honor. Even if you didn’t vote for him, you couldn’t help but watch in awe as you saw the country’s response. Did you see the young smiling faces who couldn’t contain their vibrant energy or the teary-eyed older folks who couldn’t believe that finally the oval office reflected a diverse community once ignored in the past? You would have to be cold-hearted or severely jaded if you weren’t affected by last week’s events.
Besides the inauguration, last week was also another biggie for me as I started my new job. I welcomed the change despite the frustrating commute and unexpected daily fatigue. After spending 45 minutes stuck in traffic every day is not my idea of a good time, but it’s only a temporary nuisance. I must admit, I feel out of place in this office though. I am the youngest person around, and my little baby face doesn’t help either. But I’m trying not to let this minor detail stress me out. And the one thing that knocks out any anxiety I have is cake. Chocolate cake, to be precise.
When you need comfort, who better to turn to then a trusted friend, loved one, or family member, right? In my mind, this Mountain Meadow Chocolate Fudge cake from Sticky Chewy Messy Gooey is just that. It literally oozes comfort and each bite will warm you to the core. What I loved about this recipe was its down-home simplicity. It is not a fussy cake; it definitely won’t be winning any prestigious pastry awards. But its fantastic texture and flavor makes up for its comely appearance. Actually, I kind of liked the way this cake came out, with its fudgy, thick frosting spotted with walnuts sitting upon a moist, fluffy cake. I don’t need fantastic pastry decorations in order to win my heart over, but that doesn’t mean I don’t appreciate them. For instance, have you seen Helen’s beautifully executed Chocolate Espresso Mousse Cakes? If I had an ounce of that precision and creativity, I’d be satisfied.
Regarding the recipe, it was fool-proof and you could assemble this in a heartbeat. In less than 30 minutes, you can have a homemade cake that rivals the storebought ones. Once it comes out of the oven, you must step away from the cake to let it cool. SERIOUSLY GUYS. Don’t try digging in until the cake is cooled or else you will get a big, crumbly mess. Lock it up, or lock yourself up in a closet. Just leave it alone… Not that I am talking from experience… right.
The frosting is so simple compared to the temperamental Swiss meringue buttercream frosting that I adore. I’ve never made this kind of frosting before so while making it, I grew concerned as it started to get a little oily and a tad more chunkier than I wanted. I’m used to thinking that the only kind of frosting that should be on top of a cake is a smooth and creamy one. But that is not so! Some cakes need a big pile of chunky goodness to balance out the cake’s soft crumb. After I piled it on top of the cake, I also realized its awesomeness lies in its simplicity. I think the buttermilk really adds a tang in the frosting, balancing the sweet confectioners sugar. Don’t forget about the nuts in the frosting though. They add a little saltiness, and make for a good crunchy bite.
I brought this cake to a mini get-together with friends and the minute everyone took a bite of the cake, their eyes closed and they moaned in pleasure. It was so silent in the dining room while we ate in peace that you could hear crickets in the distance. One person said they thought it was a tad too rich, but my addiction to desserts has rendered me useless in measuring how rich a cake is. I think it had a lot of depth of flavor, with the chocolate and pecans shining through so maybe that is what my friend referred to. At any rate, the platter f 16 servings of cake was wiped clean at the end of the night without a crumb in sight.
If you whip this out for someone in need, I guarantee you it will work wonders. And at the end of a long, exciting, and challenging week, it will remind you that diving in to a simple chocolate cake is one of the best ways to soothe the soul. With a big scoop of whipped cream or ice cream, you will have a hard time staying away from this fudge cake. I’m not the only one who enjoyed this cake. Lisa from Pittsburgh Needs Eated tested this recipe out last year and loved its simplicity and fudginess as well.
Mountain Meadow Fudge Cake
Origin: Sticky Chewy Messy Gooey by Jill O’Connor
Yield: 16 servings
Prep Time: 10 minutes
Cooking Time: 20 to 25 minutes
Ingredients:
● 2 cups all purpose flour
● 1 tsp baking powder
● 1/4 tsp baking soda
● 1/4 tsp salt
● 1 cup (2 sticks) unsalted butter
● 1 cup boiling water
● 4 oz unsweetened chocolate, chopped
● 2 cups sugar
● 1/2 cup buttermilk
● 2 large eggs
● 1 tbsp pure vanilla extract
For the fudge pecan icing:
● 3 oz unsweetened chocolate, chopped
● 1/2 cup (1 stick) unsalted butter
● 1/3 cup buttermilk
● 1 tsp pure vanilla extract
● pinch of salt
● 3 to 4 cups confectioners sugar, sifted
● 1 1/2 cups chopped pecans, toasted
Directions:
Position a rack in the middle of the oven and preheat to 400 degrees. Brush a 9×13 inch baking pan with melted butter or spray with a nonstick spray.
Sift the flour, baking powder, baking soda, and salt together in a large bowl and set aside.
Combine the butter, boiling water, and chocolate in a saucepan. Place the saucepan over medium-low heat and whisk gently until the butter and chocolate are melted and the mixture is smooth. Remove the pan from the heat and whisk in the sugar. Quickly whisk in the buttermilk and then the eggs and vanilla. Using an electric mixer set on medium speed, beat the chocolate mixture into the dry ingredients just until combined and a smooth batter forms, about 1 minute.
Pour the batter into the prepared pan. Bake until the cake starts to pull away from the sides of the pan and a wooden skewer inserted into the middle of the cake comes out clean, 20-25 minutes.
Meanwhile, make the icing. Combine the chocolate, butter, and buttermilk in a saucepan and cook, stirring over medium heat, until the chocolate is melted. Remove from the heat and whisk in the vanilla, salt, and 3 cups of the confectioners sugar. If you would like the icing sweeter and thicker, whisk in the remaining sugar to taste. Stir in the pecans.
Transfer the cake to a wire rack and pour the warm icing over the cake while it too is still warm in the pan. Let cool completely, then cut into squares and serve.
hopefully, you will feel at home at the new job soon. congratulations, Amanda!
That icing does seem interesting – chunky isn’t exactly the first adjective I think of for frosting, but it does look amazing. I hope you begin to feel less out of place at work soon!
That cake looks amazing. Congrats on the new job! I’m the baby at the school I teach at, and soon enough, you’ll fit right in. Take care!
Commutes are the worst. I am glad that mine is by public transportation and not driving.
This looks like a wonderful chocolate cake! I really love the first picture…you make paper napkins and plastic forks look elegant. Truly wonderful :)
this recipe is very similar to one my grandma has always made. homey, unpretentious and delicious! i had never made frosting on the stove top until she gave me her recipe. thanks for posting this!
This cake looks sooo delicious! Lovely photos!
Congrats on the new gig Amanda!
I have actually found the first 3 weeks of a new job to be pretty horrid trying to adjust to everything from the commute, fitting in and knowing what your role really is. But after that…well, it’s a piece of cake. ;)
Oooh,I am so bookmarking this cake (and I’m gonna get that cookbook out from the library, dangit!). This looks utterly sticky and good. New jobs are scary but I’m sure you’ll fit right in. A slice of cake doesn’t hurt!
I love this fudgey goodness! oh it looks so so good! Surely this will make me feel better :)
Chocolate definetly works wonders. It’s scientifically proven :-) Well done on getting a new job. Once you’ve settled in I’m sure everything will be fine and dandy.
This looks really delicious and not too difficult to make. Even more of a reason to bake it up!
Hope the new job quickly turns into wonderful for you, Amanda. In the meantime, I think you’ve got it just right making this cake. *Hugs*
Thanks everyone!
congrats on the new job. the chocolate cake looks down right comforting!
A sweet treat for any occasion!
Wow! Is this ever my kind of cake. Looks rich, sinful, and delicious. Love the photos.
Your pictures look fabulous and the recipe is VERY comparable to a Texas Sheet Cake (just with baking powder), which, living in the South, my mom made for me as a child. Simple and scrumptuous :)
Hey darlin! I hope the second week of your new job is treating you well. I’m sure you’ll start to feel more cozy and settle in soon. How could you not!? You uber cute! The commute is another beast entirely, but at least there is chocolate cake in the world. Thank goodness for that!
New jobs are always a big transition, you’ll settle in soon enough. And no matter how hard you try, you never get fully used to a commute, commuting is the worst.
That. cake. is. Heaven. I’m having a rough week (and it’s only Tuesday?) so I might have to save the cheesecake I was going to bake, and opt for this instead. Fabulous blog. Would love for you to stop by my new one!
Cheers,
*Heather*
http://squirrelbread.wordpress.com
I was also concerned about the “oily” frosting- but it set up nicely after a few hours. It changes from rather sticky and pliable to harder and more fudge-like.
Glad you liked it!
I’m moaning just looking at this cake. No less eating it! Simply delicious!
I need this like … immediately. It looks amazing!
Re: being young at work: when I started my first job (way back in 2000) I was, at 22, the very youngest there. Everyone used to (nicely) tease me about it but I always felt like I was *too young* … but when I left 5 years later I hardly remembered that earlier insecurity. The truth is that being young is actually an asset, no matter what anyone says (not to mention, they’re probably jealous!) :). Best of luck; I know you’ll do fantastically.
Gorgeous looking cake. Good luck in a new job. I’m leaving Vancouver to go back to Australia in about 2 months and I’m scared to death! the thought of having to start a fresh and look for jobs is the pits. I think I’ll be making your cake for some comfort!
SO rich and oh so good!
This looks so appetizing! I would like to have a large piece right now with my coffee!
i love sticky messy chewy gooey! great book. and i hear you on the commute; i spend at least 90 minutes stuck in traffic one way every day :(