Red Wine Chocolate Cake with Cherries

Somehow July sneaked past me and decided not to stop by to say hello. If you asked me what I did last week, I would think I just watched the fireworks booming over Lake Michigan. Sitting on the Michigan-side shores and looking back on a town of my childhood. But apparently that happened just about a month ago, if you believe the calendars. Personally, I think a Time Lord visited Madison and erased my memory to hide our wild adventures.

Yep. That's my story. Time Lord. In July… in Madison, Wisconsin. Quite logical really.

So that means that I made this cake just a few days ago if we're thinking back to last week, "the beginning of July." Rumor has it there was a nasty heat wave that swept though the region and made me think of my stove as the catalyst to the apocalypse. Good thing that "hasn't happened" yet and I made this cake pre-heat wave for a wonderful lady named Kate.

Kate and "A" are grad school friends and soon after moving to Madison we bonded over being Michiganders and living approximately five doors down from each other. After many potlucks, late-night group beers, dog sitting and crazy landlady adventures, I can honestly call this gal a good friend.

And anyone who knows me knows friends get cake, especially on their birthday. And what's a Michigander girl to do for a Michigander's birthday? Make a Michigan "Kate Cake." Ok, maybe the term "Kate Cake" isn't hot yet but trust me! It will be as it is composed of (only what I assume is) Miss. Kate's favorite things: Michigan cherries, (Michigan) red wine and dark chocolate. It doesn't hurt that it's utterly delicious and one of my favorite cakes that I've made! 

Anything that has a tight but moist crumb, chocolate and is easy to decorate is a win in my book. I also can't discredit the fact that it's relatively low sugar and incorporates fresh fruit! So while the cherries are still blooming and the temperatures are mild, make someone you know a Kate Cake! They won't hate you for it.

Chocolate Red Wine Cake

Adapted from Food & Wine Magazine 

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup unsweetened dark cocoa powder (not Dutch process)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted goat butter, softened
• 1 1/4 cups sugar (I used a little bit less)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups dry red wine

Directions:

1. Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
3. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Top the cake with pitted and sliced cherries reduced in a small sauce pan with a little bit of water.

Apple Spice Cake with Maple Goat Milk Buttercream

Do you ever have those times where you think "we'll, I'm just sitting here on my couch and the Netflix instant streaming queue is a little subpar right now… I should probably write a blog post." You keep thinking this over and over but alas, no blog post.  Story of my life right now.  I think in the time I thought I wanted to write a blog post I: watched some movies of questionable quality, ate a bowl of popcorn, did my laundry and cooked a whole bunch of things but failed to take photographs of them.  Though I have been catching up on emails and planning a camping trip like my life depends on it.  I mean, it kind of does but really I'm just procrastinating.

Remember above how I mentioned I've been cooking a lot but failing to take photos?  I would like to blame 4 of my best girlfriends, but in reality I continually forget to bring my camera to Tuesday night girl's dinner.  That's right, every Tuesday we gather at Katrina's house to drink wine and cook an (according to all her roommates) extravagantly gourmet meal.  So far we have made roasted butternut salad with fried sage/goat cheese crostini; whole wheat pizza with caramelized onions, figs & goat cheese; pumpkin cashew coconut curry and last night this delicious fall vegetable galette.  I can feel the disappointment and resentment from my parents from the other side of the country; they always urge me to post more "real food."

I'll just set a goal for myself of, no matter what, no excuses, I will bring my camera to dinner next week. Until then, as an act of mid-20's rebellion, I will blog about cake.  At least it's a small cake that I made for a boy on his birthday.  I think you get negative good karma points if you hate on a birthday cake, especially one for a boy that you think is cute.  Disregarding shame and karma points, this cake was perfect for two people and I imagine it would work even better for a small gathering. The boy and I each had a small slice and I sent him off with the rest wrapped up and ready to be frozen.  From what I understand, he ate a couple slices for breakfast the next day and polished it off not much later.

While is he a guy and this doesn't mean much because it is common knowledge that all guys are human garbage disposals, this cake was pretty good.  A simple spice cake with the addition of grated apples made the cake incredibly moist and light and the maple goat buttercream, as usual, provided an interesting and complex tang.  While you can obviously make this cake larger or divide the batter up into cupcake tins, the recipe below works perfectly for two layers of a 5 or 6 inch cake. I used the largest ramekins I had on hand, I'm not exactly sure how large they are.

Lavender Cupcakes with Lemon Goat Milk Buttercream

So, these cupcakes were supposed to be a little fancier than they are.  Now, I’m not discrediting my skills.  No no, these cupcakes just as good, if not better, than I expected. It's just that I was looking forward to decorating them in a certain way. I had been watching and reading tutorials on how to make flowers with buttercream. I even spent a whole two dollars on a new tip. Moral of the story: don’t use zest in buttercream when you intend to use a tip with a tiny opening.  It gets all sorts or clogged and the user (read: me) get's all sorts of frustrated.

As luck would have it, I have about 20 other frosting tips littering a drawer in my kitchen.  I pretty much closed my eyes, reached in and felt for one that was not too big and not too small. The Goldilocks of piping tips.

Other than the slight issue with the buttercream, I actually had a blast making these. While I had dabbled in baking with goat butter/milk before, this is the first time all aspects of the cake were goatified.  Is that a word? No? Moving on…

Regardless, even though goat butter is about double the price ($5 for 1 cup) and so far I’ve only been able to track it down at Whole Foods, it really makes a difference.  PEER PRESSURE. Not really, you’re more than welcome to use some unsalted butter but don’t say I didn’t warn you… The combination of the soft lavender with the tang of goat makes a full bouquet of flavors.  And the buttercream? Oh jeeze, if that much sugar didn’t put me into a coma nor make me the size of a blue whale, I would eat it every day. No one wants to see a passed out Katherine the size or a blue whale with a mane of red hair. SCARY.