The cake I made for Father's Day was a hit. I saved the last piece of cake in the freezer for Wendy. There are many wonderful flavors that synergize in this cake, among them: various chocolates, toffee, coconut, pepper. That's right. I put chipotle chile powder in the cake batter before baking it. I've always thought chocolate and chiles go together, as in Dagoba Xocolatl, and spicy works well with ice cream, too. Here are before and after photos of the Chocolate Blackout Cake with Coconut Buttercream.
It's been about 100º here the last couple of days, so I'm putting my ambition of being The Cake Lady on hold for awhile. It's just too hot to bake. I'm thinking of channeling my efforts into some amazing ice cream flavors. Today I came across a recipe for David Lebovitz's Malted Milk Ice Cream. Most people don't know that there's actually a difference between a shake and a malt, because wannabe ice cream shops only put a sprinkling of malt powder in their malts. I'm happy to report that this ice cream recipe calls for 2/3 cup of malt powder. How many ice cream flavors have their own song anyway? (Check out the link and you'll see what I mean.) So The Perfect Scoop is now in my shopping cart.