Visitors galore

Despite being the national capital of Australia, Canberra is a little off the beaten path. It’s unusual that we get visitors passing through because they’re here for a conference or are on their way to somewhere else, and even less likely that they come because of a burning desire to visit the city itself. (The very idea would make most Australians snort with derisive laughter.) Since DP and I aren’t even Australian to start with, family members or old friends make only semi-occasional appearances. And most of the colleagues with whom I work most closely are, geographically speaking, a very long way away.

All of that is to say that I am used to feeling far away from a lot of the key people in my life a lot of the time. Which made this past week feel like even more of an anomaly, when I was juggling my regular schedule to accommodate four sets of visitors to Canberra in the same five-day period – three of them from overseas. Four! To be fair, none of them were here to see me specifically, or staying with us, which made the pressure less than it could have been; but I did host dinners on two successive nights (and school nights, at that!). I also tentatively volunteered to host a third night – not, as you might think, because I’m a) a masochist or b) insane, but because I thought a restaurant outing with six kids ranging in age from 1-10 didn’t sound fun for anyone – but luckily another family stepped up and did the honors for a Friday-night barbeque. I was so happy to have a social engagement that I wasn’t hosting that I brought a jug of sangria and whipped up this cake.

smitten kitchen’s ‘I want chocolate cake’ cake

copied slavishly (and doubled) from smitten kitchen, right down to the sprinkles
This is a one-bowl recipe; just remember to scrape the sides of the bowl down between each step. (You can even wash the bowl once the cake batter is in the oven and use it again to make the frosting!)

cake

12 Tbsp/170 g unsalted butter, at room temperature

1 1/2 cups/290 g firmly packed brown sugar

4 Tbsp/50 g granulated sugar (I used raw sugar)

2 large eggs

2 large egg yolks

1 1/2 cups/350 ml buttermilk (I subbed plain Greek yogurt thinned with whole milk)

2 tsp/5 ml vanilla extract

1 cup/82 g Dutch cocoa powder

2 cups/250 g all-purpose/plain flour

1/2 tsp/3 g baking soda

1 tsp/5 g baking powder

1 tsp/5 g table or fine sea salt

frosting

4 oz/110 g unsweetened chocolate, melted and cooled (I used Lindt 95% dark chocolate as the closest replacement – I can’t find unsweetened chocolate in Australia)

3 cups/360 g powdered sugar (sifted if lumpy)

1 cup/8 oz/230 g unsalted butter, at room temperature

pinch of fine sea salt (optional)

1 tsp vanilla extract

2 Tbsp cream or whole milk

to make cake

Heat oven to 350F/180C. Line a 9- x 13-inch (22x33 cm?) cake pan with parchment paper, then butter or spray the parchment and pan.

Beat butter and sugars until fluffy in a large bowl. Add the eggs, the yolks, and the vanilla, and beat again until combined. Add the buttermilk and mix again.

Sift flour, cocoa, baking soda, baking powder, and salt into the batter and stir on low until just combined; scrape down bowl (preferably with a rubber spatula) a final time and give the batter a final stir.

Scrape/pour batter into prepared pan and smoothe flat. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to finish cooling before frosting.

to make frosting

Place all frosting ingredients except cream/milk in a large bowl, then beat with a hand mixer until combined and fluffy. Add cream as necessary to achieve desired texture and fluffiness – you may not need all of it.

Scoop frosting onto the cooled chocolate cake and spread to cover evenly. Make swirls as tools and capabilities permit. Finish with rainbow sprinkles in obedience to Deb Perelman’s baking authority.