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Sunday, July 28, 2013

Rental House Chocolate Cake


Cooking in a rental house can be challenging, as in, why isn't there a ten-inch saute pan anywhere, but it can also be one of life's pleasures, involving creative compromise, enterprise and experimentation.*  On a recent family vacation to Orcas Island in Washington State, I upped the ante by not only cooking nearly all our meals, but also baking a chocolate cake.  The local vintage recipe, "Mrs. Mary Dow's Dark Cake," was in Faith, Food and Fond Memories, the Orcas Island Community Church Centennial Cookbook 1884-1984 that I purchased at the nearby town's only antique store.

I chose that recipe because its ingredient list included staples I'd already bought, including the most delicious fresh milk (see how the cream has risen to the top?) at Coffelt Farm and fresh eggs from Once in a Blue Moon Farm whose yolks were deep yellow.


Begin the recipe by "measuring" the butter so that it's the size of an egg.


Put the rest of the ingredients together.


And add the melted chocolate.


The recipes says to beat the batter well -- "The more it is beaten, the better it is."  I didn't do this, as overbeating usually results in a tough cake texture.  (But, in an attempt to follow the recipe instructions, I did beat it a bit more than normal.)  The batter will be very thick.  Spoon into the prepared pan (the closest you have to 9 x 13 inches) and smooth the top. Bake in a 350F oven.


Remove from the oven and, when cool, frost with any chocolate frosting.  (I used a modern chocolate buttercream I found on the internet, as the vintage cookbook didn't have any.)




Cake with some fresh Orcas Island berries.


Cake enjoying ocean view.


Our rental house, and some of its temporary occupants.



*For more about rental house cooking, read this great article by Melissa Clark in The New York Times.
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18 comments:

  1. AnonymousJuly 29, 2013 at 10:21 AM

    I love that the cake enjoyed an ocean view! Our extended family often rents one large house on our group vacation and a few of us each take turns making a breakfast or a nightly meal for the whole crew - always interesting what kitchen items are and are not there for use, but we seem to manage. Thanks for lovely pictures. The cake looks delish!

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    1. SusanAugust 11, 2013 at 6:19 PM

      Yes, that piece of cake was photographed all over our rental property. And despite my trepidation about a big family vacation, we had a lovely, lovely time. And manage we did, for while the kitchen was well stocked with equipment, there was no food -- not even salt, so we really had to start from scratch.

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  2. Abbe@This is How I CookJuly 29, 2013 at 10:51 PM

    Lucky you! And that cake looks fabulous. Great vacation.

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    1. SusanAugust 11, 2013 at 6:16 PM

      Thanks, Abbe. The cake was good, but not half as good as the vacation! And the folks who rented our house next had all the ingredients for a cake in the cupboard.

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  3. AnonymousJuly 31, 2013 at 2:39 PM

    I love the directions for the butter-a lump the size of an egg. Very unusual.

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    1. SusanAugust 11, 2013 at 6:13 PM

      It is actually a fairly common direction on mid-century recipe cards, but a fine one, as it's descriptive (though I usually make the butter a bit larger than the egg). What drives me crazy is when the instructions call for "one cube" of butter! I think it might be a tablespoon, but who knows?

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  4. margiAugust 1, 2013 at 12:13 AM

    Oh my goodness you came all the way out to my neck of the woods for vacation!!?? That is quite the journey from Brooklyn. I hope we put on our best weather for your visit. It's been a beautiful summer, so I suspect you had glorious weather

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    1. SusanAugust 11, 2013 at 6:15 PM

      Margi, yes it was a looong journey, but well worth it. It was absolutely gorgeous. The DH chose that destination because he'd been there before covering the "barefoot bandit" story and fell in love with the area. And the weather was beyond perfect!

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  5. quiltyknitwitAugust 1, 2013 at 12:13 AM

    Gorgeous cake - my mouth is watering, especially after seeing it with the fresh berries! I definitely want to bake that cake before summer ends. Glad you're having a nice time - enjoy!

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    1. SusanAugust 11, 2013 at 6:13 PM

      Thanks so much. The berries were fabulous -- fresh and sweet.

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  6. chocolate cake brooklynAugust 17, 2013 at 12:05 AM

    Thick, creamy chocolate frosting to die for! (special mention to the photo with berries, yummy!)

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    1. SusanAugust 26, 2013 at 11:33 PM

      Thanks, coming from you, that's quite the compliment!

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  7. vanillasugarblogAugust 17, 2013 at 8:24 PM

    LOL! cake enjoying ocean view!
    cute!

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    1. SusanAugust 26, 2013 at 11:29 PM

      Now that cake wants to go to the Bahamas next year ; ))

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  8. AnonymousAugust 26, 2013 at 2:23 PM

    could you please post the frosting link? It looks luscious!

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    1. SusanAugust 26, 2013 at 11:28 PM

      Oh, I wish I could! Because there were no frosting recipes in the cookbook I was using and I was in a bit of a rush (and without many ingredients) I just made it up. I recall using butter, confectioner's sugar, melted German's sweet chocolate (not recommended bu the only chocolate available)and some leftover coffee. And maybe even an egg (or egg white). But, if you look up the Magnolia Bakery buttercream frosting, and make that, you will be very happy -- it's delicious and easy!

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  9. AnonymousNovember 4, 2013 at 7:30 PM

    Hello! Love your blog... can this cake be put into two round pans? Also, I made a pretty big OOPS... I put in a stick of butter instead of a egg sized amount. I was thinking egg sized amount and before I knew it, the entire stick was in the bowl. :-( rookie mistake. How can I fix that type of mistake in the future?

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    1. SusanNovember 4, 2013 at 7:58 PM

      Thank you! Sure, the cake can be made in two round pans. And how did the double butter cake turn out? (The size of my egg sized amount was a 1/2 stick.) I would think that it would be fine, maybe better even. Often when a small amount of butter is called for in a recipe, it's for economy not optimal flavor. In general, I find baking very forgiving; I can't tell you the amount of "mistakes" I make misreading recipes and most of the time, the baked goods are just fine. As for how to "fix" too much butter in a recipe, I don't consider it something that needs fixing, but perhaps adding a bit more flour and sugar may work.

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