Monthly delivery for $10/month
Includes 4-5 beauty and lifestyle samples
Monthly delivery for $10/month
Includes 4-5 beauty and lifestyle samples
This beautiful, majestic, gorgeous, fluffy, Triple Coconut Macaroon Cake. This cake was so many things this week- on Sunday, it was a perfect ending to a lovely Easter weekend. Today, when I was eating the last bit directly from the cake plate, it was a salve to the sting of discovering (in the middle of the night, during a week of storms) that our sump pump had failed, and our basement was taking on water. On a grand scale, I like to think that this cake was the celebration of the end of winter, and a particularly stressful chapter of life.
You may know this about me, but cake is rarely my first choice is desserts. For one thing, I think it’s very hard (for me, at least) to make a cake, especially from scratch, that is delicious and moist and fluffy. Also, I don’t tend to make lovely cakes- my layers tend to get a bit lopsided, and whatever I put in the middle always mushes out, and I can never frost the sides- which is sort of okay, because I actually don’t like frosting! And, to be completely real…I actually really, really love funfetti cake with funfetti frosting (boxed and canned, respectively) and, given the option, I would choose that over nearly all other cake.
The above reasoning notwithstanding, last weekend really seemed like a cake weekend. I settled on coconut because Evan and I has a series of terrible macaroon experiences (seriously, it’s not like we are macaroon obsessed, but I think we had three or four terribly dry macaroons over the course of one week). At first, I was just looking at a white cake with white frosting, sprinkled with coconut. The more I thought about it, thought, the more I wanted to add coconut to EVERYTHING. And, in the spirit of chocolate dipped macaroons, I added a layer of chocolate ganache at the last minute.
I’ll be honest- the Triple Coconut Macaroon Cake isn’t a one bowl recipe, and it doesn’t come together in 30 minutes. But if you can put in a little bit of effort, I think you’ll be so pleased with the results! This is a moist, made-from-scratch white cake with great flavor. The frosting is a Swiss buttercream, but it’s a much smaller quantity that most SB recipes, and it comes together really easily with the help of an electric mixer. And I mentioned above that I can’t frost a beautiful cake, so I negated that entirely by just layering things and not even bothering to frost the sides. I like to think that ‘naked’ cakes are supa fancy…but I could be making excuses. Either way, I think this is an impressive presentation of a really delicious cake!
Triple Coconut Macaroon Cake
3 egg whites
1 whole egg, separated
2 cups flour
¼ cup corn starch
2 tsp baking powder
½ tsp salt
1 1/3 cup sugar
2/3 cup butter, at room temperature
1 cup coconut milk (the canned kind, and use the rest in the frosting!)
1/2 tsp vanilla
Egg Whites: start with a clean bowl, glass or metal. Add all 4 egg whites and beat until stiff peaks form; set aside. (I did this in the bowl of my kitchenaid and transferred them to another bowl. Then I moved on to the next step without washing anything…because I’m lazy.)
Dry Ingredients: sift the flour, corn starch, powder, and salt together…I sifted it together about three times, because I was a little excessive, and I wanted it to be perfectly aerated and light.
Batter: cream together the butter and sugar until they’re light and fluffy. Add the egg yolk and vanilla, and mix well. Then add the dry ingredient and the coconut milk in alternating parts (I went dry, milk, dry, milk, dry). Don’t overmix- just mix until everything is incorporated. Remove the bowl from the standing mixer (or, if your mixing by hand already- keep on keeping on) and fold in the whipped egg whites. I did this is two parts- the first part was less gently, just to loosen the batter up some. The second half of the whip was folded in super gently, to preserve as much of the air as possible.
Bake: divide the batter between two 8 or 9 inch cake pans that have been greased and floured. Bake at 350 for about twenty minutes, or at 325 for about 35 minutes (the lower temperature allegedly creates flatter cakes, so you don’t have to trim any cake domes, so I always drop the temp and increase time). When a knife inserted in the center of the cake comes out dry, remove from the oven and let cool for ten minutes in the pan, before inverting the cakes on a cooling rack. Allow the cakes to cool completely before topping.
Coconut Swiss Buttercream
¾ cup sugar
3 egg whites
2 sticks butter diced into cubes ~1cm in size
½ cup coconut milk
½-¾ cup shredded coconut
Buttercream: fill a saucepan with about an inch or two of water, and heat over medium. Place a heat proof bowl over the pan, and add the egg whites and sugar. Whisk this mixture often for about five or six minutes, until the sugar is completely dissolved (if you rub it between your fingers, you shouldn’t feel any sugar). Transfer the egg whites to a mixing bowl, and whip on high until a stiff meringue forms. The next part is where people can run into trouble. So, test the meringue and make sure that there is absolutely no heat in the egg whites (by test, I mean with your fingers or by tasting). When no heat is left, start to add the butter one chunk at a time. If the mixture ever starts to get weird/soupy, stop adding butter and just whip for a while, before continuing to add butter. After all the butter is incorporated and the frosting is pretty solid in texture, drizzle in the coconut milk until it’s fully combined. Divide the frosting in half, and stir in the shredded coconut to one half. Set this aside.
¾ cup dark chocolate chips/chunks
¼ cup cream or milk
½ cup shredded coconut
Ganache: microwave the chocolate and the cream for 30 seconds, until the milk is pretty hot. Remove from the microwave and stir vigorously until the mixture comes together in a really lovely, satiny chocolate mixture. Here’s where you need to make some executive decisions- if the chocolate isn’t melted enough, return to the microwave. If the mixture is too thick, stir in some more cream. If the mixture is too thin, add more chocolate. For reference, you want the texture to be thicker than a glaze but thinner than frosting- you want to be able to spread it and have it stay in place.
Assemble the cake: place one of the layers on a platter. Add the chocolate ganache and spread until it’s about ½ inch from the edge of the cake. Next, layer on the frosting with the coconut- I dropped several spoonfuls around the cake and smooshed together, because I didn’t want to spread the ganache away from the center. Top with another cake layer, and spread with the rest of the coconut frosting. Sprinkle on the rest of the coconut. At this point, I thought about drizzling some more chocolate over the coconut, but I held back. If you’re so inspired, though, by all means- add more chocolate! And enjoy
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I think about food an awful lot. Like, I think about food what foods I shouldn’t eat, and what food I’d like to eat immediately, and food that was really amazing and I’d like to recreate, and food that I made that was kind of a failure, and…food in general, really. You know how people say that scents can be memory triggers and can tie you closely to a person, or a place, or an emotion? Well, food is like that for me.
Sometimes I think about how, when my parents wanted to go out and my grandparents would babysit us, my grandpa would make us scrambled eggs with ham (and then I get sad, because I really missed getting to know him as an adult). And my other grandpa would always buy yesterday’s donuts at the grocery store and microwave them, and they were far superior to any fresh donuts (he’s blessedly still with us, so that’s such a happy memory). When drive in movies used to be more prevalent, my parents would load us all up in the station wagon with blankets and pillows and homemade frosted brownies- those always taste like summer time and friendship to me.
After Evan’s grandma passed away last year we happened to sign up for a pasta making class, and Evan shared some memories from his childhood- his family would come to his grandparents house for dinner and they would feast on her sauce that she cooked all day, using whatever meat was on sale. I love hearing these sweet memories, and I was happy that we could carry on her legacy on some small way- even if the pasta we were making that day was a far cry from Grandma D’s sauce.
Similarly, a few months ago I was sitting with my grandma and her sister; my grandma has had some health scares lately, so I try to soak up any time I can with her. Conversation wandered to the topic of food, as it tends to do, and Grandma and my Aunt Julie started talking about the kinds of food their mom used to make. Aunt Julie mentioned that cabbage rolls had made a regular appearance in their childhood home- much to the clear distaste of my grandmother I’ve never had cabbage rolls, nor desired to make them, but I’m really feeling compelled lately to make food that ties me to family, or to memories of family. So, armchair psychoanalyze me if you must, but today I have for you a recipe for Sweet and Tangy Cabbage Rolls.
To be clear, I’ve never made nor eaten cabbage rolls before I embarked on this mission. As such, I’ve relied on recipes sources from all over the internet, particularly this recipe and commentary from Mark Bittman, this recipe that involves gingersnaps from Spicy Southern Kitchen (though I didn’t actually use gingersnaps, and this recent post from Bev Cooks (who I only recently stumbled upon, but really adore). This recipe wasn’t necessarily a fast one (it look about 30 minutes to assemble and another hour to bake) but it was pretty easy, and I imagine that you could make it ahead of time and just bake when you needed it. From the perspective of a cabbage roll skeptic…it was actually really delicious! Evan and I have been eating leftovers this week, and they’re so, so good! Evan also suggested that this is a meal that he’s like to make at the firehouse, so take that however you choose, but I see it as a stamp of approval
Sweet and Tangy Stuffed Cabbage Rolls
1 head napa cabbage
1 medium yellow onion
2 cloves garlic
1 pound meatloaf mix (or ground beef or pork, but I love to use meatload mix for things like this)
1/4 cup milk
1 tbsp parsley
1 tsp thyme
½ cup jasmine rice (or whatever you have on hand- I had jasmine, and Bev said it was okay)
1 tbsp olive oil
1 tbsp butter
Salt and Pepper
2 tbsp brown sugar
2 tbsp apple cider vinegar
1 14 oz can tomato puree
Prepare the cabbage leaves: put a pot of water on to boil, and slice the bottom two-ish inches from the cabbage. You should be able to peel apart the leaves now, so separate about 20 of them. What we’re trying to do, here, is soften the leaves so they roll nicely without breaking. To make that happen, bring the water to a boil, then submerge each leaf for about 30 seconds to one minute. I did six or so leaves at a time so, once the water was boiling, this step only took about two minutes. Remove the leaves from the water and drain on a towel, and set aside.
Prepare the sauce: Dice the onion and mince the garlic. In a pan over medium heat, melt the butter in the oil and add the onions. Cook for about five minutes, or until the onions are nice and soft and translucent. Season with kosher salt and cracked pepper, and add the garlic. Cook for another three minutes or so, stirring frequently, until the onions start to take on some color. At this point, remove half of the onion mixture to a mixing bowl and set those aside to cool. With the other half of the onions remaining in the pan, add the sugar and vinegar- stand back, as the vinegar will hit your sinuses if you stand right over the pan. Cook this mixture down until it seems like there’s very little liquid left- that will only take a minute or two.Then pour in the tomato puree, along with about a half a can worth of water. Stir everything together, add salt and pepper to taste, then lower the heat to a simmer while you make the meat mixture. You want this sauce to a bit thinner than jarred sauce, but not watery, so cook it down or add water as needed to achieve a good consistency.
Prepare the meat: To the bowl with the cooled onions, add the ground meat, egg, milk, parsley, thyme, and rice, then season with kosher salt and cracked pepper. Use your hands to mix everything thoroughly- if it seems like the mixture is a little loose, wait a few seconds then mix again…sometimes it just needs to rest a minute, but without over working it.
: I used a white Corningware casserole, and I only mention this to say that I think a 9×13 would be too big- try for something a bit smaller and a bit deeper. Anyway, lay down about two layers of uncooked cabbage leaves (I read that this will stop anything from burning, but this may be completely unnecessary). Then, start the rolls. Lay down a cabbage leaf, with the stem side towards you, and place about ¼ cup of the meat mixture at the bottom. Roll it over once, then fold both sides in like a burrito, and continue to roll to the end of the leaf. Lay the cabbage roll seam side down in the casserole and continue until you run out of leaves or meat (in my case, I had a bit of meat left over, so I made a meatball and added it to the pan). Add enough sauce to cover the rolls, then cover with a lid or with foil. Bake at 350 for one hour, then remove from the oven and allow to rest for a minute. Evan and I enjoyed these by themselves with only bread for the sauce, but also thought they would be really good with mashed potatoes (does that sounds weird?). Either way, they were super delicious and, not surprisingly, reminded me of food that my grandma used to make when I was very little- I call that a success.
Happy Wellness Wednesday, my friends! I mentioned on Monday that things are getting pretty busy in my neck of the woods- work is picking up, and it’s getting to be the time in the semester where I’m getting deep into research and writing and presenting for my classes. For me, this is usually the point in my life where all the rules go out the window and I just doc whatever I need to do to aim order to keep my head above water. This strategy has been successful, in terms of getting through rough patches, but hasn’t really done anything to preserve my sanity.
1. Sleep app
I first started using a sleep app last summer, and at first I thought it was silly- how in the hell is technology supposed to help me sleep? Oh, friends- I had so much to learn. I use Sleep as Android, my experience with it has been great, and I really look forward to talking more about it in a post dedicated to wellness apps. For the purposes of my night routine, though, my sleep at knows what time I like to wake up in the morning, so it knows what time I need to go to bed in order to get eight hours of sleep, which is my preferred duration. Using this information, the app lets me know when it’s an hour before bedtime, and as soon as I hear that alarm I know that I need to start to power down and start my bedtime routine. It’s so handy!
Oh my word, friends- these past few weeks have been something else! I’m not claiming to have more going on than anyone else, but I am definitely saying that I have more going on than I would prefer Between work and class and life- who has time to do anything??
It is for this reason (insanely jam packed schedules) that today’s post is so awesome- I have the most delicious, relatively not- unhealthy, time sensitive dinner. I’m going to call it Chicken Tikka Masala, but you should know that it’s really just my take on the dish. If this were a traditional recipe, my chicken would be marinated in yogurt for a while and then roasted, and I would likely be making my own spice blend. But this isn’t a traditional recipe, so…..LIBERTY!!
The background is this- during a work lunch last week, a friend mentioned that she had made a really good Chicken Tikka in her slow cooker, so she agreed to forward the recipe. (Actually, we were mainly talking about chicken thighs, and how I cannot handle cooking with them or eating them. The fat, and the changing textures, and the color…I’ve tried, but I simply cannot get behind them. Anyway, I digress.) I don’t like using a crock pot (I know, what am I??) so I updated the process and changed around a few ingredients. After I got home from grocery shopping over the weekend I was positively starving, so I threw this together.And it. was. magical.
Seriously, this was a 30 Minute Meal, from grocery bags to sitting down at the table. I was feeling extra time conscious so I used frozen rice, but you can definitely put the rice on first and then start the chicken. And the flavor…amazing!! The only thing missing from my beloved Aab India is the naan, and I didn’t even miss that too terribly. All I’m saying here is that if you’re in need of a quick, delicious weekday meal that doesn’t involve stopping for takeout, this is a definite winner. Give it a try!
Chicken Tikka Masala
Adapted from The Lemon Bowl
2 pound boneless, skinless chicken breasts, cleaned
1 medium yellow onion
15 oz can light coconut milk
1 cup plain greek yogurt
About 5 tbsp tomato paste (get a tiny can and use a little more than half)
2 tablespoons grated ginger root (I used the squeeze tube…)
2 garlic cloves, chopped or grated…or in a squeeze tube
3 tablespoons garam masala, divided (I know that you’re thinking you’ll never use this after this recipe, so why buy it? Answer: so you can keep making this recipe.)
1 tablespoon cornstarch
2 teaspoon salt, divided
2-4 tbsp sriracha
1 tsp smoked chipotle powder (optional, but awesome)
½ cup chopped cilantro
Jasmine or basmati rice (Trader Joes makes frozen, so…efficiency!)
Prepare the sauce: in a large bowl, whisk together the yogurt, coconut milk, tomato paste, ginger, garlic, 2 tbsp garam masala, starch and 2 tbsp sriracha. Set aside. Chop the onion to about a medium dice.
Prepare the chicken: Heat a wide, heavy pan to medium high and add about 1 tbsp olive oil. Trim any visible fat from the chicken, cut into 1 inch chunks, and add to the hot pan. Cook the chicken for about seven or eight minutes, turning occasionally so that the edges take on some color. Add the onion, along with 1 tbsp garam masala, 1 tsp kosher salt, and smoke chipotle powder. After about two minutes, pour the yogurt sauce over the chicken, cover, and reduce heat to medium or even medium low (hint: it gets much darker as it cooks). Cook for about fifteen minutes, stirring occasionally (After ten minutes or so, give it a taste test. Add salt and the rest of the sriracha to taste). Remove from the heat and let sit for a minute or two, then serve over rice. Sprinkle one some cilantro- it makes everything taste fresh and wonderful! Serve with naan, or some green veggies, or nothing at all. Life is busy, so you do you
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Includes 4-5 beauty and lifestyle samples
This month my box included Fekkai Dry Shampoo, Not Soap, Radio Body Wash, Sumita Color Contrast Eyeliner, theBalm Read My Lips Lip Gloss, and Derma e Anti Wrinkle Exfoliating Cleanser. Birchbox has a few options each month- you can choose one of your samples, or you can choose a curated box, or you can choose to be completely surprised. I’m not particular about any of these options- I’ve done all three, and it really depends on whether or not anything really jumps out at me. This month, I was really into the curated box! So, nothing here is a surprise to me, and I don’t mind at all. I’m really into dry shampoo, and having sample sizes around is great for travel. I’ve loved the Not Soap, Radio brand, so always choose their items when available. The eyeliner is interesting (the color was actually a surprise, since they were randomly assigned) but I’m looking forward to seeing if I can make a blue eyeliner work. I’m pretty well set on glosses now, but I’m sure that one of my sisters will love this. And the exfoliating cleanser is perfect- it has a nice texture, but also feels super moisturizing, which is great for my sad winter skin. Overall, I’m pretty happy with my Birchbox this month.
Oh!! Right! So this box was sponsored by Rent the Runway, which is a service that I love and use regularly, so there is a $30 coupon code in the box. I have an event coming up next month that I need a dress for, so I was so thrilled to get this discount! I know that alot of people might not have a reason to use their code, but since I do, this box is an incredible value for me- I couldn’t be more satisfied!
Monthly delivery for $15/month
Includes 4-5 full and deluxe sized beauty and makeup samples
This month I received nugg Face Masks, Nails Inc Polish, Batiste Dry Shampoo, Chloe Love Story Perfume Sample, and StriVectin Intensive Illuminating Serum. So let’s start right in on the StriVectin- it was mistakenly sent out last month, so they resent it…and I’m not mad! It has a great value, and the packaging is perfect for saving to use when I travel. You know how I feel about perfume samples (meh) and we talked about my love for dry shampoos above in the Birchbox (yay!) so we can skip over those items. The nail polish is an interesting color, sort of a grey blue, and I’m not really sure about it. I’m not usually very adventurous with my nails, but it seems like I’m getting tons of polish lately, so my nails are currently a minty green and I’ll probably try this color next- why not? And lastly, the masks. I tried the moisturizing one last night, and it was pretty effective. The thing is, if Sample Society had only sent one of these I probably would have been pretty unimpressed with this box. I know adding two more doesn’t significantly increase the value but it does expose me to more products- and that’s my end game. So for me, this box was was a win! Not thrilling, by any means, but I feel pretty satisfied.
So far, no one else seems to be getting boxes- are you guys telling me that I’m the only one among my readers that subscribes? If not, tell me what you guys are looking forward to in the mail
Happy Wellness Wednesday, my friends! I hope you are enjoying a very reflective Ash Wednesday, as well. You might remember that 2015 is my journey in ‘Wellness’ and one aspect of this is spiritual wellness. I’ve always had a pretty strong sense of spirituality- I was raised in the Catholic Church, and I studied religions somewhat seriously in my undergrad. There are so many interesting and compelling aspects of each religion, but I still identified most strongly with the Roman Catholic doctrine on which I was raised, so when we moved to Columbus I joined a local parish and began to contribute to that community as a lay minister.
And then…and then our wedding happened. The experience that my husband and I had with the administration and leadership of the Parish was nothing short of appalling, and it became readily apparent that we were not engaged in a community that was either productive, or supportive, or even particularly community oriented. I was so disappointed- actually, I was heartbroken, and furious. And I knew (hoped?) that it wasn’t a reflection of the larger Catholic Church, but all the same- I quit my church.
Anyway, how this ties back into Wellness Wednesday- I’m really to get my spirituality back on track! I’ve maintained a sense of prayerfulness and quiet reflection over the past two years, sure, but now that I’ve had my cooling off period, I recognize that I need to re-engage in the Catholic Church in a more formal way…and Lent is the perfect season for such an embarkation. One tool that I’m really excited about is an app/website/daily email called She Reads Truth.
I discovered She Reads Truth through a friend, and it might be best described as a virtual Bible study for women. It was developed by a group of women who are really committed to making the word of God significant in their lives- I’m not sure, but I don’t believe that any of them are Catholic…and that doesn’t matter at all! What does matter is that they make the Bible accessible, and digestible, and relevant.
She Reads Truth has a number of study plans that cover different books, and different topics. Through Lent, I’m very excited to be following along their Lenten Plan. I signed up for the daily newsletter, but you can also follow the current plan for free on the website, or you can use the app for a nominal charge. As I understand it, there is a community engagement option if you’re interested- I am not into that just yet, but it’s nice to know that it exists. For me, I just prefer to do the daily readings and reflect in solitude. I’m hoping that, by interacting with the Bible and Lenten teachings for the next several weeks, I can begin to rebuild my relationship with the Church and address any deficiencies in spiritual wellness.
So that’s Ash Wednesday, and how it applies to Wellness Wednesday, and yet another awesome resource that I’ve found in my quest for wellness. Tell me- what aspect of wellness are you all working towards?
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Includes “must have” items across all catagories, targeted for women, chosen by PopSugar editors.
This month’s box included an ACME Bamboo Cutting Board and Cheese Knife, US Apothecary Rose Water Bubble Bath, Tarte Cosmetics 12-hour Blush in True Love, Chuao Rocky Road Chocolate Bar, Sally Beauty Finger Paints Nailpolish in Pink Imagination, Figs and Rouge Lip Balm in Pomegranate, and Bauble Bar Mini Arrow Necklace in Gold. As it turns out…everything in this box is awesome. The cutting board is my least favorite item, due to the heart shape and the ACME engraving, but I bet I will still put it to use as a blog prop and for entertaining. Many people commented that they don’t like the rose scented bubble bath, but I’m secretly an elderly woman and love it- so much so that I drove to my parents’ house this weekend so I could use their whirlpool tub. People also commented that they didn’t love the necklace, due to the rhinestones or the metal they received, but I really like it- I think the design is dainty, which I prefer, and I’ve started to wear more gold, so that was a win for me. The Tarte blush is a super high value item, and Tarte is a really great brand, so I’m interested to see what the blush looks like with my already pink skin! I always like getting nail polish and lip balm, so these two items are a hit. And the chocolate…delish! Overall, I think it’s pretty clear that I love the February box, and am not at all dissatisfied with the curation or value.
As it relates to costs and expenditures, though…I bought the Popsugar box in December, and used several of the items as gifts. Then in January I had a 50% off code, so felt okay buying it again. I failed to cancel my subscription before February, though, and won’t give anything away, so this is $40 I’m just spending on myself. The items are absolutely a great value, but I probably only would have bought the candy bar of my own volition. So, in the end, I decided to unsubscribe for March because I was having a hard time justifying that expenditure…we’ll see if the spoilers can sway that decision
So you all are pretty familiar with my dessert game by now- while I love to bake desserts, I don’t love to be eating them all week. To help combat this, I’ve developed a habit of making desserts on the Sundays that Evan works. That way, I can swing by the station and enjoy one slice of cake, but give the rest away to some very appreciative men. This strategy has been very helpful for my waistline, and I suspect that it’s also a hit with the firefighters
Anyway, this week I wanted to make something that would be a great Valentines dessert- nothing heart shaped or pink, necessarily, but something that was a little bit more decadent than usual. It wasn’t heart to settle on a chocolate cake (because I have a great, fool proof recipe!) but choosing the toppings was a bit more of a challenge. In the end, I settled on a ‘turtle’ theme- because what’s more decadent than salted caramel with a double dose of chocolate, topped with toasted pecans?
This is a great cake recipe, for which I can’t take any credit, since it’s a very slightly modified version of Hershey’s Black Magic Cake. I used a ganache/buttercream hybrid that whipped up in a second for the chocolate portion, and then made some dulce de leche, slightly thinned so it would spread. This cake isn’t difficult, by any means, but does have a few steps- so plan to take some time the morning that you plan to serve it (or, even better, the day before!). Also, it doesn’t travel very well- when I was driving to the station the top layer slid all over and the middle filling oozed everywhere. Beautiful or not, though, this cake is sooo delicious, and perfect for your next special event!
Chocolate Caramel Turtle Cake
2 cans sweetened condensed milk
Hershey’s Black Magic Cake (Original Recipe Here), with minor changes
2 cups sugar
2 cups all-purpose flour
3/4 cup dark chocolate cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 cup strong black coffee, still hot
2 tbsp white vinegar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 cup pecans
1 7 oz bag dark chocolate chips
¼ cup milk
1 stick butter, but into pieces
1 tsp vanilla
2 cups powdered sugar
Start with the caramel, which is really dulce de leche: peel the labels off both cans, and plunk them in a saucepan. Cover with water and boil for about three hours. Remove from the pan, let cool for at least an hour, then empty into a mixing bowl, stirring in some milk (if necessary) to achieve a spreadable consistency.
Make the cake: heat the oven to 325 and spray two 9 inch baking pans. Stir together the sugar, flour, cocoa, soda and powder in a large bowl. Add eggs, milk, vinegar, coffee, melted butter and vanilla. Mix only until the ingredients are incorporated, and be aware that the batter will be pretty thin. Divide into pans and bake at 325 for 30 minutes, then increase the heat to 350 and cook 15 more minutes, checking every five minutes to see if the cake is set and a toothpick comes out clean. Let cool in pans for 10 minutes, then remove from pans and cool completely. (Baking the cakes at 325 for the first portion is sooo important- the low temp allows the batter to cook without puffing up in the middle, resulting in perfectly flat cakes that I didn’t have to level myself!)
Toast the pecans: spread out on a baking sheet and slip them into the oven while the cake is baking. Bake for about 10 minutes, stirring after 5 minutes to prevent burning. Remove from the over, sprinkle with a generous amount of kosher salt, and set aside.
Make the ganache/frosting/franache?/ganosting?: pour the chocolate chips and milk into a microwave safe bowl and microwave for one minute, then let it sit in the microwave for a few minutes while you’re stirring pecans or rinsing dishes to put in the dishwasher. Remove the bowl from the microwave and stir until smooth and silky. Add the butter pieces, then assemble your hand mixer (or stand mixer, I guess, if you’re so moved). Beat the buttery ganache until the butter is completely incorporated, then add the sugar and vanilla and whip til fluffy. Depending on your climate/humidity and ingredients, you may need to add a touch more powdered sugar to get the frosting to a place where it’s really soft, but holds its shape. Use discretion, my friends, but don’t be afraid! Once your frosting is the perfect consistency, set it aside and get ready for assembly.
Assemble your masterpiece: first, make sure your cakes are level, and place them side by side on the cooling rack (or cutting board, or wherever is handy). Spoon half of the frosting on each layer and spread it out so it’s about a half inch or so from the edge- and make a shallow well in the center. Then, spoon half of the dulce de leche into the center of the chocolate clouds, further spreading the chocolate until it almost reaches the edges. Sprinkle each layer with half of the toasted pecans and, if you like, some kosher salt. Transfer your layers to a serving platter, choosing the most beautiful as the top layer (I like to assemble them each separately to avoid smooshing the filling as much as possible). Service asap, and take any compliments as modestly as possible, while still acknowledging the fact that you are a baking goddess