In something Borrowed, Something 90% Dark, Carmen is handling the cakes for Autumn’s wedding. She designs a groom’s cake for Drake in the shape of a music note, since Drake and Autumn share a love of music. This is an extremely scaled down version of that cake.
For the Devil’s Food Cake:
1 c. unsalted butter
½ c. whole milk
1 c. strong coffee
¾ c. Dutch-process cocoa powder
2 c. all-purpose flour
1 c. granulated sugar
1 c. light brown sugar, packed
1 ½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
¾ c. sour cream
2 large eggs, at room temperature
1 Tbsp. vanilla extract
Preheat oven to 350F and grease the bottom and sides of two 8” round cake pans with butter. Line the bottom of each pan with a circle cut from parchment paper.
Place the butter, milk, coffee, and cocoa powder in a medium-sized saucepan over medium heat. Bring the mixture just to a boil, stirring frequently. Immediately remove from heat and set aside.
In the bowl of a stand mixer, combine the flour, sugar, brown sugar, baking soda, baking powder, and salt. Mix briefly on the lowest setting.
Stir the cooled chocolate and coffee mixture to re-combine, then add it to the flour mixture. Mix on medium low until combined. Add sour cream and mix until it is incorporated. Add eggs and vanilla and continue mixing until the batter is smooth.
Evenly divide the batter into the prepared baking pans and bake on 350F for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with cooked crumbs.
Allow the cakes to cool in the pans for 15 minutes, then run a knife along the edge of each cake to loosen it from the pan. Carefully turn out each cake onto a cooling rack. Allow the cakes to cool completely before frosting.
For the Frosting:
6 oz. dark chocolate, chopped
1 c. butter, at room temperature
2 c. powdered sugar
¼ tsp. salt
1 tsp. vanilla extract
2 Tbsp. heavy cream
Place the chocolate in a microwave-safe bowl and heat at 15 second intervals, stirring between each interval, just until the chocolate is melted. (Chocolate burns very quickly, so make sure to monitor it closely.) Set aside and allow to cool for 10 – 15 minutes.
Place the butter, powdered sugar and salt in the bowl of a stand mixer and beat until creamy, increasing the speed from low to medium as the sugar incorporates. Add melted, cooled chocolate and mix until incorporated.
Add the vanilla extract and heavy cream. Mix on medium until incorporated. If the frosting is too stiff, add additional cream. Use to frost the cake layers, with a layer of frosting between the two stacked layers.
Note: This cake can also be made as a single layer in an 11”x13” pan.
In Something Borrowed, Something 90% Dark, Felicity has to find a missing goat, which has disappeared from a bridal expo where two sisters are sampling dishes made with their goat cheese – and highlighting their B&B as a place to go for goat yoga or hiking with goats. One of the dishes on offer is these rich mushrooms.
1 c. blended wild and white rice, cooked
12 medium baby portabella caps, 2.5-3in. in diameter
¼ lb. breakfast sausage
2 Tbsp. onion, finely chopped
1 garlic clove, minced
¼ c. red wine
1 tsp. fresh thyme, finely chopped
pinch of salt
½ tsp. freshly ground black pepper
¼ c. panko crumbs
3/8 cup. crumbled goat cheese
1 Tbsp. grated Mozzarella cheese
Preheat oven to 350°F.
Remove the stems from the mushrooms and place the mushroom caps on a rimmed baking sheet. Set aside.
Heat a skillet over medium-high heat. Add the sausage, onion, garlic and red wine and cook until the sausage is cooked through and the onion turns translucent. Drain the sausage and transfer to a large bowl. Add the rice, thyme, panko bread crumbs, goat cheese, mozzarella, salt, and pepper.
Stuff the mushroom caps with sausage mixture and place back on baking sheet. Sprinkle the Parmesan cheese over the tops. Bake for 12-15 minutes.