Ruth Reichl's Chocolate Fudge Cake

Welcome to the new iteration of my blog!

This is exciting stuff. A new name. A new template. A host of new topics. I'm so excited to share more and more and more. I hope you like it.

This blog started as an ode to baking and to those I bake for. Whatever life tosses me - lemons or sugar -  I head straight to the kitchen to stir up whatever can be made with lemons. Or sugar. Or both! Since I started blogging, I've begun a career as a writer while studying early childhood development. Plus, you know, being Jeremy's wife, Lulu's mom and Fergie's person.

Lately I've been reading Ruth Reichl's My Kitchen Year: 136 Recipes That Saved My Life, a book that exemplifies the beauty of connecting with others through food. As Ruth is one of my heroes, it's such a pleasure to "spend time with her" through her writing, especially in this book. Why? Because this book is about the uncertainty in her life during the year after Gourmet magazine closed and our life has held much of the same uncertainty for sometime. It makes me feel stronger knowing that she, at 60-something, continues to accomplish so much.

So... let's celebrate!

You will be so thrilled with the flavor and texture of this lovely cake. From the aforementioned book, (adjusted by me to make a 3-layer 9" cake because Ms. Reichl's recipe makes a cake that serves 25!) this is exactly what a chocolate cake should be: perfect silky crumb and fudgy frosting. Bite after bite, this cake makes me feel like a kid after school in a 1950s kitchen. I can almost see the gingham potholders and pretty little frilly apron hanging in the broom closet. That's what a Ruth Reichl recipe will do: transport a diner to another world, one she has probably been in herself. Through this cake, I imagine that she had some sweet moments in her childhood. At least I'd like to think so.

My husband's boss said to me when we met that the only way he knew me was through my baking. That's the way to know me best. The measure of salt, sugar, butter and infinite love that flows through my fingers is the best of me, really. Yet, there is more. And I can't wait to share it with you. 

To us!



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