A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake
Chocolate Irish Whiskey Cake
Chocolate Birthday Cake with Cream Cheese Frosting
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Photo: Getty","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/01/raven-edgarallenpoehouse400x300.jpg","width":400,"height":300}},"fetchFailed":false,"isLoading":false},"bayareabites_29728":{"type":"attachments","id":"bayareabites_29728","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"29728","found":true},"title":"Fourth of July Cake","publishDate":1309331657,"status":"inherit","parent":29722,"modified":1309331657,"caption":null,"credit":null,"description":"Fourth of July Cake","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg","width":375,"height":330}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"stephanie":{"type":"authors","id":"5010","meta":{"index":"authors_1591205172","id":"5010","found":true},"name":"Stephanie Lucianovic","firstName":"Stephanie","lastName":"Lucianovic","slug":"stephanie","email":"svwl22@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>","avatar":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twitter":"grubreport","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Lucianovic | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_55547":{"type":"posts","id":"bayareabites_55547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55547","score":null,"sort":[1359876028000]},"guestAuthors":[],"slug":"super-bowl-food-red-and-gold-inspiration","title":"Super Bowl Food: Red and Gold Inspiration","publishDate":1359876028,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n","blocks":[],"excerpt":"Nate Silver swears the 49ers will defeat the Ravens this Super Bowl Sunday in New Orleans. So get ready to toast our hometown team with 49er Red and Gold Beet Salad, Lip-Smacking Lip-Synching Barbecued Shrimp, and Bourbon St Chocolate Cake. ","status":"publish","parent":0,"modified":1550607334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1281},"headData":{"title":"Super Bowl Food: Red and Gold Inspiration | KQED","description":"Nate Silver swears the 49ers will defeat the Ravens this Super Bowl Sunday in New Orleans. So get ready to toast our hometown team with 49er Red and Gold Beet Salad, Lip-Smacking Lip-Synching Barbecued Shrimp, and Bourbon St Chocolate Cake. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Super Bowl Food: Red and Gold Inspiration","datePublished":"2013-02-03T07:20:28.000Z","dateModified":"2019-02-19T20:15:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55547 http://blogs.kqed.org/bayareabites/?p=55547","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/02/super-bowl-food-red-and-gold-inspiration/","disqusTitle":"Super Bowl Food: Red and Gold Inspiration","path":"/bayareabites/55547/super-bowl-food-red-and-gold-inspiration","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55547/super-bowl-food-red-and-gold-inspiration","authors":["5038"],"categories":["bayareabites_109","bayareabites_50","bayareabites_1763","bayareabites_12","bayareabites_90"],"tags":["bayareabites_10097","bayareabites_2132","bayareabites_11130","bayareabites_3681","bayareabites_14738","bayareabites_864","bayareabites_3381"],"featImg":"bayareabites_55806","label":"bayareabites"},"bayareabites_55397":{"type":"posts","id":"bayareabites_55397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55397","score":null,"sort":[1359479336000]},"guestAuthors":[],"slug":"supoe-bowl-xlvii-menu","title":"SuPOE Bowl XLVII Menu","publishDate":1359479336,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.","status":"publish","parent":0,"modified":1550607860,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":56,"wordCount":1407},"headData":{"title":"SuPOE Bowl XLVII Menu | KQED","description":"So, if you happen to be a Ravens fan who has been wondering what appoepriate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SuPOE Bowl XLVII Menu","datePublished":"2013-01-29T17:08:56.000Z","dateModified":"2019-02-19T20:24:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55397 http://blogs.kqed.org/bayareabites/?p=55397","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/29/supoe-bowl-xlvii-menu/","disqusTitle":"SuPOE Bowl XLVII Menu","path":"/bayareabites/55397/supoe-bowl-xlvii-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55397/supoe-bowl-xlvii-menu","authors":["5010"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_1653","bayareabites_50","bayareabites_12","bayareabites_90"],"tags":["bayareabites_10097","bayareabites_11726","bayareabites_2132","bayareabites_16296","bayareabites_3681","bayareabites_619","bayareabites_16295","bayareabites_14738","bayareabites_3381"],"featImg":"bayareabites_55478","label":"bayareabites"},"bayareabites_29722":{"type":"posts","id":"bayareabites_29722","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29722","score":null,"sort":[1309544107000]},"guestAuthors":[],"slug":"a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","title":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","publishDate":1309544107,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\">\u003cimg class=\"alignnone size-full wp-image-29724\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\" alt=\"Fourth of July Cake\" width=\"250\" height=\"375\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This three-layer chocolate cake is perfect for Fourth of July, with its mountain of red, white and blue decor.","status":"publish","parent":0,"modified":1550611185,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1287},"headData":{"title":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake | KQED","description":"This three-layer chocolate cake is perfect for Fourth of July, with its mountain of red, white and blue decor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","datePublished":"2011-07-01T18:15:07.000Z","dateModified":"2019-02-19T21:19:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29722 http://blogs.kqed.org/bayareabites/?p=29722","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/01/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake/","disqusTitle":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","path":"/bayareabites/29722/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\">\u003cimg class=\"alignnone size-full wp-image-29724\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\" alt=\"Fourth of July Cake\" width=\"250\" height=\"375\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29722/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","authors":["5120"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_1763"],"tags":["bayareabites_8243","bayareabites_1183","bayareabites_147","bayareabites_2132","bayareabites_4125","bayareabites_1082","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_29728","label":"bayareabites"},"bayareabites_11133":{"type":"posts","id":"bayareabites_11133","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11133","score":null,"sort":[1268508865000]},"guestAuthors":[],"slug":"chocolate-irish-whiskey-cake","title":"Chocolate Irish Whiskey Cake","publishDate":1268508865,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n","blocks":[],"excerpt":"Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. ","status":"publish","parent":0,"modified":1520882879,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1010},"headData":{"title":"Chocolate Irish Whiskey Cake | KQED","description":"Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, "How much whiskey is in this??" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate Irish Whiskey Cake","datePublished":"2010-03-13T19:34:25.000Z","dateModified":"2018-03-12T19:27:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11133 http://blogs.kqed.org/bayareabites/?p=11133","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/13/chocolate-irish-whiskey-cake/","disqusTitle":"Chocolate Irish Whiskey Cake","path":"/bayareabites/11133/chocolate-irish-whiskey-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11133/chocolate-irish-whiskey-cake","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_2132","bayareabites_1820","bayareabites_476","bayareabites_16078","bayareabites_123","bayareabites_506","bayareabites_508"],"label":"bayareabites"},"bayareabites_3552":{"type":"posts","id":"bayareabites_3552","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3552","score":null,"sort":[1242310662000]},"guestAuthors":[],"slug":"chocolate-birthday-cake-with-cream-cheese-frosting","title":"Chocolate Birthday Cake with Cream Cheese Frosting","publishDate":1242310662,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chocolate-cake-with-strawberries.jpg\" alt=\"chocolate cake with strawberries\" title=\"chocolate-cake-with-strawberries\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3897\">My birthday is this month, so I have requested a luscious and rich home-baked chocolate cake. And by chocolate cake I mean the kind you can put candles on, not the flourless variety. My husband has gallantly offered to make it, but if he gets too busy, I have no problems getting in the kitchen and whipping it up myself: my birthday, my cake, my prerogative. \u003c/p>\n\u003cp>I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet.\u003c/p>\n\u003cp>After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake. \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>Beatty's Chocolate Cake\u003c/strong>\u003c/a> is made with good cocoa powder, buttermilk and freshly-brewed coffee. With an intense chocolate flavor that is both nuanced and bold, this flirt of a cake teases out its flavors and leaves you wanting more. I didn't create this recipe. Ina Garten, aka \u003cstrong>\u003ca href=\"http://www.barefootcontessa.com/\">The Barefoot Contessa\u003c/a>\u003c/strong>, gets all the glory; or, rather, her friend Beatty for whom the cake is named. Take note that the coffee makes the batter a bit soupy (which worried me a little), but in the end, its flavor accents the chocolate nicely and gives the cake a velvety richness it wouldn't have had otherwise.\u003c/p>\n\u003cp>Although I love Ina and Beatty's cake, I veer from their advice when it comes to the icing. Skipping the chocolate frosting Ms. Garten pairs with her cake -- as I find a chocolate on chocolate combo a bit overwhelming -- I instead went with a vanilla cream cheese frosting. I have found over the years that vanilla makes chocolate taste more robust, and this is definitely the case here. The frosting has the added bonus of having a thick but not stiff texture, so it lays evenly on the cake. It also takes only about three minutes to make and is delicious.\u003c/p>\n\u003cp>I can't disclose \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>the cake's recipe\u003c/strong>\u003c/a> here -- \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">it isn't mine\u003c/a>, after all -- but can share my frosting recipe. So if you're having a birthday soon, or are just in the mood for a good old-fashioned chocolate cake, it's time to indulge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/slice-of-chocolate-cake.jpg\" alt=\"slice of chocolate cake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3556\">\u003c/p>\n\u003cp>\u003cstrong>Vanilla Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Frosting for one cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 oz cream cheese\u003cbr>\n1/4 cup softened butter\u003cbr>\n1 box of powdered sugar\u003cbr>\n2 tsp vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients together in a bowl and mix with an electric mixer until smooth.\u003cbr>\n2. Frost cake and devour.\u003c/p>\n\n","blocks":[],"excerpt":"I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet. After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake.","status":"publish","parent":0,"modified":1242313020,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":472},"headData":{"title":"Chocolate Birthday Cake with Cream Cheese Frosting | KQED","description":"I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet. After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate Birthday Cake with Cream Cheese Frosting","datePublished":"2009-05-14T14:17:42.000Z","dateModified":"2009-05-14T14:57:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3552 http://blogs.kqed.org/bayareabites/?p=3552","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/14/chocolate-birthday-cake-with-cream-cheese-frosting/","disqusTitle":"Chocolate Birthday Cake with Cream Cheese Frosting","path":"/bayareabites/3552/chocolate-birthday-cake-with-cream-cheese-frosting","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chocolate-cake-with-strawberries.jpg\" alt=\"chocolate cake with strawberries\" title=\"chocolate-cake-with-strawberries\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3897\">My birthday is this month, so I have requested a luscious and rich home-baked chocolate cake. And by chocolate cake I mean the kind you can put candles on, not the flourless variety. My husband has gallantly offered to make it, but if he gets too busy, I have no problems getting in the kitchen and whipping it up myself: my birthday, my cake, my prerogative. \u003c/p>\n\u003cp>I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet.\u003c/p>\n\u003cp>After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake. \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>Beatty's Chocolate Cake\u003c/strong>\u003c/a> is made with good cocoa powder, buttermilk and freshly-brewed coffee. With an intense chocolate flavor that is both nuanced and bold, this flirt of a cake teases out its flavors and leaves you wanting more. I didn't create this recipe. Ina Garten, aka \u003cstrong>\u003ca href=\"http://www.barefootcontessa.com/\">The Barefoot Contessa\u003c/a>\u003c/strong>, gets all the glory; or, rather, her friend Beatty for whom the cake is named. Take note that the coffee makes the batter a bit soupy (which worried me a little), but in the end, its flavor accents the chocolate nicely and gives the cake a velvety richness it wouldn't have had otherwise.\u003c/p>\n\u003cp>Although I love Ina and Beatty's cake, I veer from their advice when it comes to the icing. Skipping the chocolate frosting Ms. Garten pairs with her cake -- as I find a chocolate on chocolate combo a bit overwhelming -- I instead went with a vanilla cream cheese frosting. I have found over the years that vanilla makes chocolate taste more robust, and this is definitely the case here. The frosting has the added bonus of having a thick but not stiff texture, so it lays evenly on the cake. It also takes only about three minutes to make and is delicious.\u003c/p>\n\u003cp>I can't disclose \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>the cake's recipe\u003c/strong>\u003c/a> here -- \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">it isn't mine\u003c/a>, after all -- but can share my frosting recipe. So if you're having a birthday soon, or are just in the mood for a good old-fashioned chocolate cake, it's time to indulge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/slice-of-chocolate-cake.jpg\" alt=\"slice of chocolate cake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3556\">\u003c/p>\n\u003cp>\u003cstrong>Vanilla Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Frosting for one cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 oz cream cheese\u003cbr>\n1/4 cup softened butter\u003cbr>\n1 box of powdered sugar\u003cbr>\n2 tsp vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients together in a bowl and mix with an electric mixer until smooth.\u003cbr>\n2. Frost cake and devour.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3552/chocolate-birthday-cake-with-cream-cheese-frosting","authors":["5016"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1257","bayareabites_2132","bayareabites_2133"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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