One-Egg Cake with Creamy Chocolate Frosting

So I dropped the ball in April—and then have continued to leave the ball on the ground and stare at it dejectedly for the 23 days since April ended.

How, you ask? I’m supposed to be making a chocolate cake every month—remember?

But April was busy—I was doing a lot of job interviews (more about that soon!), I got sick, we had company almost every weekend, and although all of that stuff (except getting sick) was awesome, it also meant that my time/patience for cooking was at an all-time low and I pretty much retreated into my bed and never wanted to come out. Plus, the longer I went without cooking, baking, and posting a recipe meant that it was even harder to convince myself to do it, because the guilt was so bad I just couldn’t face it. But then I used my sick day to redo the index over here, and suddenly I was excited again.

Butter mixture  should be light and fluffy after creaming in the sugar.

Anyway, I made this one last night and it came out great-- the perfect thing to get me back into the baking spirit! The cake recipe comes from the same wee card that produced such gems as this cornbread and these biscuits, so I figured it would be ok, but I was totally wrong about a few things here. First of all, I assumed that because this cake batter was sifted (and sifted and sifted) and calls for cake flour (which I never have, so I just swapped out a few tablespoons of flour for cornstarch per this shortcut), that the end result would be fluffy, spongy and light, but I was most decidedly wrong. Instead, the cake came out with a dense and heavy crumb-- not at all unpleasant, just different from what I expected. Had the layers been any thicker, the density would have been problematic, but with such thin layers, the heaviness was just fine. Additionally, the cake is just the right side of 'dry,' so it pairs perfectly with a moist icing or would do just as well being filled with jam, custard, or fruit curd instead of frosting in between the layers.

the frosting gets weird before it gets normal-- don't fret! 

The cake recipe called for 'butter frosting,' so I searched out a chocolate frosting recipe that... involved butter (?) and settled on this Creamy Chocolate Frosting recipe from a Baker's Dot Chocolate recipe card from the 1950s. The frosting came out really tasty, but was super temperamental-- once I figured out how to work with it, though, it was great. If you have a double-boiler, this is the perfect time to bust it out so your frosting stays soft and pliable as you use it. If you don't have one, then work quickly and plan to reheat your frosting once or twice during the process. The problem comes because the warm melted chocolate gets mixed with cold butter, which makes the whole thing thicken up to the point that it becomes pretty unmanageable. If you start with soft (room temperature) butter, that helps, but if the frosting thickens to the point where you can't spread it, just zap it in the microwave for 3-5 seconds and it'll soften up just enough to work with again.

But don't let that deter you-- this recipe is totally worth it. The frosting sets nice and firm without getting the crust that buttercream usually forms on the edges, and the measurements listed here make exactly enough frosting to frost between the layers and on top of your cake without any pesky leftovers (always a pain when you're making frosting!).

This is a simple cake, perfect for a weeknight treat when you've had a particularly good (or bad!) day at the office, and pretty enough to share with friends but quick enough that you won't mind keeping it all to yourself, either.

The verdict:

3 spoons out of five. It's super tasty, and while I'll definitely make the frosting again, the 'sift-three-times' thing was just a little much for me when it comes to a regular white cake.

one year ago: Brioche!

The recipe:

One-Egg Cake with Creamy Chocolate Frosting

the directions:
Cake:

Preheat oven to 175C/350F.
Grease 2 8-inch layer pans and set aside.
Sift flour once, measure.
Add baking powder and salt and sift together 3 more times, then set aside.
Cream butter thoroughly, then add sugar gradually and beat together well.
Add egg and beat thoroughly.
Add flour mixture, alternating with milk, very small amounts at a time, beating after each addition until smooth.
Add vanilla and mix until smooth.
Pour into prepared pans and bake 15-20 minutes, until a wooden pick inserted in the middle comes out clean.

Frosting:

Melt chocolate over low heat, then pour into a mixing bowl.
Add sugar, salt, and water and beat until smooth.
Add one egg yolk at a time, beating after each addition.
Add butter in small amounts, gradually, beating well after each addition.
Frost layers while still slightly warm.
If frosting becomes too stiff to spread, warm it over a double boiler or in the microwave for a few seconds, just until soft.

the ingredients:
the cake:

2 c cake flour
2 tsp baking powder
¼ tsp salt
4 tbsp butter
1 c sugar
1 egg
¾ c milk
1 tsp vanilla

 

 

 

the frosting:

5 oz unsweetened chocolate
3 c powdered sugar, sifted
Pinch of salt
2 ½ tbsp water, very hot
3 egg yolks
1/3 c butter, room temperature

Fried Chicken & German Potato Salad

Tomatoes not included in either recipe, but we ate them with the fried chicken in lieu of the tomato juice recommended by the recipe card, and i couldn't help but include them because of how beautiful they are this time of year.

When I was a kid, I always thought I hated potato salad. Generally it includes mayo, it never stays cold enough at picnics in Florida to make me feel safe, often there are bits of raw onion hiding in there… all of which were super off-putting to a wee Blair growing up.

Since then, I’ve expanded my palate (quite a bit, in fact), and I’ve learned to appreciate it when it’s homemade or a particularly good restaurant-style. But I never would have called myself a ‘fan,’ per se, until one night last November.

As previously discussed, Judson surprised me with the absolute best 30th birthday I could ever have dreamed of, in the company of three of my best friends in Paris and Berlin. The night we arrived in Berlin, we took naps after our late afternoon arrival and then took off to wander around the city. It was cold and dark, and Berlin is a city that does cosy well. So we wandered past restaurant after restaurant that had blazing fires, dark wood furniture, and hearty plates of food being served to rosy-cheeked diners. But everywhere we stopped was full to capacity even though it was just a random Wednesday night. We wandered farther and farther from our rented flat until we stumbled upon a place called Henne, which, we found out later, is literally just German for ‘chicken.’

We walked in and sipped (giant) steins of beer next to a woodstove while we waited for our table to open up, and when we sat down, we found out that their entire menu was: fried chicken, either a half or a whole, served with sauerkraut or potato salad. Naturally we ordered a few chickens and some of each side, then chowed down like there was no tomorrow. I don’t think in the entirety of my 30 years on this planet I have ever smelled anything that smelled as delicious as that restaurant. I don’t know that I will ever be as contented or as cosy as I was that night, and I don’t know if I will ever taste better fried chicken or potato salad. So recently when I realised that I have recipes for both fried chicken and ‘german’ potato salad in the box, I got excited. It’s my time to re-create the perfection of that night!

That said, having only made fried chicken once in my life, in the company of a seasoned expert in—I kid you not—Kentucky, I wasn’t super excited about attempting it on my own. I’ve never deep-fried anything on my own, and I’ve definitely never bought a 2 litre bottle of oil before. But, here we are, in a kitchen with no exhaust fan and a wall of ceramic plates above the stove that are now a little more coated in grease. Luckily, the weather has finally turned around here in Edinburgh, so when we made this chicken on Sunday night, we shut ourselves in the kitchen and threw the kitchen window open to air it out. I’d be lying if I said the kitchen didn’t smell like fried food for the rest of the night, but by the morning it was fresh and clean-smelling, and the house was none the worse for wear.

But I’m getting ahead of myself: making fried chicken wasn’t nearly as traumatic as I thought it would be, despite the very vague directives provided in the recipe. I did some additional research just to be sure I wasn’t going to start a grease fire, and despite checking with Alton Brown (king of all things) and Paula Deen (queen of all fried things), the best guidance I got was from a Jamie Oliver recipe, which replicated more or less what was included in the recipe but in further detail and with enough safety precautions to make me feel certain I wasn’t going to burn down my flat. It definitely took longer than I thought (I guess I’m used to ‘things I make on the stove’ being quicker than ‘things I make in the oven), but the result was so thoroughly satisfying that I regret nothing, I won’t be buying myself a deep-fryer anytime soon, but it’s nice to know that I at least have the capability to fry things. (Full disclosure: Judson was the one deciding when things were ‘done’ enough to remove from the oil, as well as the one who chopped up the chicken. But it was ALL ME who figured out the best way to finish the chicken in the oven without having a grease fire to contend with).

Honestly, though: the main memory I have of the first time I made fried chicken is getting burned like crazy from the popping oil, because we made it in a skillet. This time around, with the aid of my trusty Staub cocotte, neither of us got splattered even once (though we both had on aprons, just in case). It may not be the healthiest meal that we’ve ever eaten, but I can’t tell you the last time I had fried chicken (I KNOW it was before I moved to Scotland), so I’m not holding onto a lot of guilt about this one. Pair this with this impeccable (and mayonnaise-free!) German potato salad for the ultimate in picnic fare. Bonus points for eating it outside in the sunshine!

The verdict:
Fried chicken:

5 spoons out of five. This is a relatively simple way to celebrate spring (ok, ok, the start of summer if you live anywhere outside the UK), and it’s seriously just so tasty—plus, unlike chicken nuggets or fried chicken from restaurants, you know exactly what goes into this batch so at least it’s a little less unhealthy than the store-bought alternatives!

German Potato Salad:

4 spoons out of five. It's delicious, super easy, and perfect for this time of year. Enjoy!

one year ago: Oatmeal Toffee Lace Cookies (still an all-time fave in the Cowan kitchen!)

The recipe:

Fried Chicken

the directions:

Blend flour, salt, and pepper in a zippy bag.
Place a few pieces of chicken into the bag at a time and shake it up, pressing the flour into any non-coated parts.
Gently tap the chicken pieces as you remove them and set them aside while you heat the oil.
Pour oil into a skillet to the depth of 1-inch and heat over medium heat until shimmering.
(If you have a piece of bread handy, you can toss a bread cube into the oil to test the heat-- if it starts sizzling immediately, you're good to go!)
Once oil is hot, begin by putting the meaty pieces of chicken into the oil, a few at a time, making sure to not crowd the pan..
They'll sizzle and pop a lot, so it's worth wearing an apron or at least a t-shirt you don't care about.
While the chicken sizzles, preheat the oven to 160C/325F and place an oven-safe cooling rack on top of a cookie sheet.
Once chicken is golden-brown on the bottom, turn it over and continue to cook until cooked through-- this will take 8-10 minutes.
Remove chicken from oil using tongs, and place chicken on cooling rack positioned over cookie sheet.
Place the cookie sheet/cooling rack combo in the oven (DO NOT omit the cookie sheet or the chicken will drip oil into the oven and catch fire) and allow to cook while you finish the remaining chicken pieces in the oil, adding each piece to the tray in the oven as you finish it.
By the time you finish frying all of the pieces, the chicken should only need another 2-5 minutes in the oven. Check for doneness by pricking the thickest part of the leg with a sharp knife-- if juices run clear, you're good to go!

the ingredients:

½ c flour
4 tsp salt
1 tsp pepper
1 chicken, cut into pieces
Vegetable or Peanut oil (a fresh bottle, as you're going to need a lot)

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The recipe:

German Potato Salad

the directions:

Combine flour, sugar, 2 tbsp of the bacon drippings, salt, pepper, water, and vinegar.
Stir and cook until thickened.
Add mustard and onions and mix well.
Pour mixture over potatoes, and stir gently just until potatoes are coated.
Sprinkle with pancetta or lardons and garnish with the hard-boiled egg slices.

the ingredients:

1 ½ tbsp flour
1 tbsp sugar
6 oz pancetta or lardons, pan-fried until crisp, drippings reserved
1 tsp salt
1 tsp pepper
½ c water
1/3 c cider vinegar
4 tsp mustard
3 tbsp onions, minced
3 c potatoes, sliced, boiled, and drained
2 eggs, hard-boiled and sliced

Smoked Haddock Fish Pie

I love seafood. I'd rather have shrimp, scallops, grouper, mussels or pretty much anything from the sea than a steak or chicken any day of the week, and Judson rolls his eyes endlessly at my need to try every possible type of oyster that's ever on a menu.

But fish pie and fish stew had always sounded a little iffy, even to me. I'm always kind of wary of any seafood dish that just boasts 'fish' in its title instead of a specific type of fish-- how do you know what's in there otherwise?

However, then I moved to Scotland and learned the joys of Cullen Skink. Seriously, cullen skink is the best. It's a warm, hearty smoked fish stew made with haddock, leeks, and cream that's the perfect way to end a chilly autumn day. So I figured if I've opened my mind to fish stew, it was definitely time to give fish pies a try. And with Scottish restaurants being full of fish pies (especially this time of year), it's never been easier to embrace my newfound passion. I mean, seriously: they're so popular here that my favourite British food magazine did an entire feature on them this month.

Over the past few years of living in Scotland, I've learned to love fish pies as much as I love most seafood, so I was excited when I found this recipe to give one a try myself. The beauty of fish pies is that they're generally not made with pastry crust, and instead are layered like a cottage pie. There's a creamy fish filling as the base, topped with seasoned mashed potatoes, and, in the best cases, perfectly crisped breadcrumbs. This recipe delivers on all that and more, and this time of year in Scotland, when the days are longer but not quite summery yet, it's the perfect mix of warm and tasty without being too hearty or heavy.

If you live in the UK, this is the perfect chance to use smoked haddock from your local fishmonger. (If you're stateside, try haddock, cod, or even salmon). Hilariously (to me, anyway), this fish pie calls for '2 teaspoons of onion juice,' which is definitely one of the weirdest ingredients I've run into since starting this project. However, bereft of an onion juicer, I was forced to improvise: I minced two teaspoons of onion so fine it was basically paste and used that instead. (It worked fine, so this is what I've listed below).

If you're like me and wary of fish pies, I'd encourage you to give this a try. With mashed potatoes, smoked fish, buttery crunchy breadcrumbs, and all the flavour you can shake a stick at, what's not to love? Even on a weeknight, this comes together quickly and easily, and if you have leftovers, they're just as tasty the next day!

The verdict:

5 spoons out of five. This dish is one of my new staples, especially great for an easy weeknight dinner paired with a green salad and a glass of white wine.

one year ago: Hoparound's Hamburger Tacos

And, other previous Cinco de Mayo food: Best Sangria

The recipe:

Fish Pie

the directions:

Grease a pie plate and preheat the oven to 200C/400F.
Make the mashed potatoes: peel and chop the potatoes into fairly uniform-sized chunks.
In a large pot of water, boil the potatoes until fork-tender, drain, and return the potatoes to the pot.
Turn the heat back on very low and mash the potatoes over low heat (this releases the steam and helps dry the potatoes out).
Remove from heat, add ¼ c milk, 1 tbsp butter, salt and pepper to taste, then mash until smooth and set aside.
Meanwhile, place ½ tbsp butter in a small oven-safe dish and pop in the oven to melt.
Once butter has melted, remove from the oven and add breadcrumbs, a pinch of dried dill, and a pinch of garlic powder, stirring to combine.
Place breadcrumbs back in the oven to toast for 5 minutes or until golden and crisp while you make the white sauce.
Make the white sauce by melting the last 1 tbsp butter over medium heat in a small pot.
Blend in flour and a pinch of salt, stirring constantly over low heat until mixture is bubbling and very smooth.
Cook for one minute, then turn off heat and VERY GRADUALLY in a slow and steady stream, add remaining ½ c of the milk.
Return to heat, stir constantly, bring to a boil and allow to thicken.
Once sauce has thickened, gently stir flaked fish, onion and lemon juice into the sauce, keeping the fish in large chunks as much as possible-- you want a nice, thick 'sauce,' not a paste.
Pour white sauce mixture into prepared pie plate, then pipe or spread mashed potatoes over the top.
Sprinkle with parmesan and toasted breadcrumbs, then bake for 15-20 minutes until warmed through.

the ingredients:

2 c potatoes
¾ c milk, divided
2 ½ tbsp butter, divided
Salt & Pepper to taste
½ c bread crumbs
Dried dill
Garlic Powder
1 tbsp flour
2 c flaked cooked fish (smoked haddock is ideal!)
2 tsp minced onion
1 tsp lemon juice
2 tbsp parmesan, grated