Cookbook review by Tracey Zabar
Here is a delightful little cake from Sweet Little Cakes from Mrs. Zabar’s Bakeshop, my latest cookbook. It is small, yummy, and easy to make. If you are baking for a crowd, triple the recipe and use three pans. This, dear readers, is sadly my last blog posting. I thank you for your devoted loyalty and lovely comments over these last six years. Please buy the book (and more copies for holiday gifts!). Love, Tracey
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Recipe excerpted with permission from Rizzoli Publications
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E V E R Y - D A Y C H O C O L A T E C A K E
Any day is improved by a little slice of this rich, chocolaty cake and a good cup of tea or coffee. I once made dozens of the chocolate-orange variation of this cake, wrapped in parchment paper and secured with ribbon, for a school bake sale. A teacher told me that she was heartbroken to see the last one sell just before she made it to the table. I baked many more for the teachers’ lounge the very next day. Cake makes people happy. • makes one 6-inch loaf cake (serves 4)
8 tablespoons unsalted butter, plus more for the pan
½ cup granulated sugar, plus more for the pan
1 ounce bittersweet or semisweet chocolate, chopped
½ cup Dutch process cocoa powder, plus more for dusting
2 large eggs
3/4 teaspoon pure vanilla extract
Grated zest of 1 orange (optional)
½ cup cake flour
¼ teaspoon baking powder
Pinch of salt
Confectioners’ sugar, for dusting
Preheat the oven to 350°F. Butter a 6-inch baby loaf pan. Sprinkle some granulated sugar into the pan, shake to coat, discard the excess, and set aside.
In the top of a double boiler, melt the remaining 8 tablespoons butter and the chocolate. Remove from the heat, stir in the cocoa powder, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining ½ cup granulated sugar, the eggs, vanilla, and orange zest (if using). Incorporate the butter-chocolate mixture. Add the flour, baking powder, and salt and mix just until combined.
Scrape into the prepared pan and bake un1l set, about 50 minutes. Remove the cake from the hot pan and cool completely on a wire rack. Dust half of the cake with confectioners’ sugar and the other half with cocoa powder.
Tracey Zabar's Sweet Little Cakes from Mrs. Zabar's Bakeshop is available here.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
Lori Zabar's Zabar's A Family Story, With Recipes is available here.
