Hey Strangers! Welcome back! Ginger has been hibernating for close to 9 months; that is enough time to create human life! The reason for the long
inactivity is not nearly that salacious (sorry but, no chisme here!) The reason is much simpler.
There has just been a LOT going on in the world these days. Many major issues made me wonder what, if anything, my little piece of the inter-webs could add to the cacophony. With so many voices demanding to be heard, I couldn't write. I had to listen.
I wondered if I should even continue to write about food because in this world of seriously serious issues, who needs another blog about menu planning and making deviled eggs? I had even found myself skipping some of my favorite food blogs, my interest in creating had hit a low point. But then I realized that creativity for me quiets my mind, allowing me to think with more clarity. It brings me inner peace. Who needs another blog about menu planning and devilled eggs? Well, this gal, right here!
I realized this is when we all should stop, take a breath, eat a meal, or better yet, share a meal, and talk, like really talk. We can talk about things that matter or things that don't matter, but even more importantly, we need to listen as well...yes, to each other!
Listen not only to the voices of agreement, but the voices of disagreement and opposition as well, because we cannot move forward without understanding each other. We need to listen with less interest in our own voices and try harder to see the other side of the coin, even if that coin is flipping through the air at an increasingly frenetic pace.
With quarantines still in effect, a million terrible things on the news, and a weekend approaching, there is no better time than right now for cake; because cake makes a good talk even better. Especially a cake that doesn't take a lot of time, because we have more important issues at hand than spending hours in the kitchen! When there is no time, it is a perfect time to pull a sweet cheat!
The heavy bags of flour, sugar, and cocoa can stay firmly placed in the pantry because it is time to rely on some convenience items ( GASP!) Convenience items are a bougie term for things like boxed cake mix, jars of prepared sundae toppings, cans of pie fillings, or poppin' fresh tubes of biscuit or crescent dough. This is about pulling together something fast and delicious! You may not be able to cheat death, but you can cheat time with sweet cheats.
There are plenty of critics out there that will have you believe a box mix is the devil's work, solely responsible for the ailments of society, the mere mention of which will have some people clutching their pearls or shaking their head in disappointment.
Well, I call bologna!** We don't need that kind of negativity in our life!
So, I am just keeping it real when I tell you...
Scratch isn't always best.
What is best is what works for you, your schedule, your budget, and your immediate need for cake.
Sometimes, that means starting with only the best butter, flour, sugar, and eggs; heck, sometimes, it may even mean grinding your very own wheat into flour. Just so everyone is very clear on this topic, this ain't EVER going to be something you see me doing. I am far too lazy to grind my own wheat, that simply sounds like a lot of unnecessary work for my family of three, which ironically includes a kid who regularly grabs a Tastykake or Little Debbie out of the pantry even when there is a homemade batch of brownies on the counter.
Yeah, he cray cray like that, I make the BEST brownies.
I bake about once a week, mostly from scratch (because I am cheap and so is flour), but I live in a real-world, and that isn't always feasible, so I don't sweat the small stuff; I reach for a boxed mix. The beauty of the mix is that it is almost impossible to mess up; the food scientists behind box cake mixes have experienced pretty much every home baking mistake possible, and over the years, have worked to improve these mixes to withstand even the craziest missteps and still produce a decent result.
This means that cake mix is flexible! For those who love to follow directions, you will get a pretty decent product, and for those who want to play around with it and add a little something here and there, well, you might get an even better product. So feel free to play around with box mixes; additions of flavoring and extracts, chips, nuts, and fruits will, in most cases, work pretty well as long as you don't add too much moisture. You can also sub out the eggs, oil, or water in a pinch. Thank you, Google! In exchange for your efforts, in the end, you get cake...and cake is a very nice reward indeed.
Basically, it doesn't get much easier than a box cake mix!
This first sweet cheat: Dark Chocolate Espresso Cake with Mocha Buttercream, I threw together on the fly, and I had to share it! Seriously guys, make this ridiculously good cake! Then accept accolades and good cheer from family and friends.
When people ask for the recipe, and they will...go ahead and tell 'em your BFF Ginger gave it to you. Then go ahead and tell them how to find me (my shameful request to share the love).
This recipe is one of my favorite combos: coffee and chocolate. It is good enough to serve for a special occasion but easy enough to make regularly and hoard for yourself.
What can I say? I'm a giver.
PSST! I also have a scratch version of this cake that I wrote as a contributing member of the now-retired 37 Cooks food blog.
If you have time on your hands to make a cake from scratch, you can find that recipe here, and it is absolutely fantastic! You can use either one of the frosting recipes on either cake - options are what Ginger is all about, baby!
**I think we all know what I really called it, but I am trying to clean up my potty mouth and be a better person; I am sure this is a phase. This too shall pass.**
The Cake:
1 cup strong brewed coffee, cooled
1/3 cup melted butter
4 large eggs
2 Tbsp espresso powder
1 cup dark chocolate chips
Disclaimer: you know how blogs that get a commission from links shared on their site need to tell you about their payment arrangement? Yeah, this isn't that. No one knows who the heck Ginger is; they certainly do not pay me to promote their products. If I like something enough to specify it, I will link it for you because making your life easy is the goal. If this situation ever changes and some crazy company wants to throw money at Ginger, I will not discreetly note this in tiny print. I will scream it from the mountain top; you heard it here first, people!
The Frosting adapted from this recipe from The Savory Spice Shop.
1 1/2 cups salted butter, softened
1 cup Dutch Cocoa Powder
2 tsp. Vanilla Bean Paste
1/2 tsp. Espresso Powder
4 1/2 cups powdered sugar
1/2 cup milk
Now let's put this glorious sweet cheat together, shall we?!
In a medium mixing bowl, add the eggs, butter, and coffee and beat really well until fully combined and homogeneous.
Add the boxed mix and stir until just combined, don't over mix.
Melt dark chocolate chips in a microwave-safe bowl or a Pyrex measuring cup for 30 seconds and stir. Then melt in 10-second increments, stirring after each one, stir well to melt any remaining lumps until smoothly melted.
Fold melted chocolate into the batter, mix well but don't go crazy. Typically, air in cake batter is your enemy, and it will give your cake a domed top. We are going for moist but dense, not light and airy; plus, this is supposed to be a time-saver, remember?
Mixing? Pshaw! No Time!
Just give a few nice whirls with a wooden spoon or spatula, hand the spoon to a small child (or a large child, or a child at heart) and allow them to clean it off with gusto.
Spray (2) 8″ round cake pans with nonstick baking spray and evenly distribute the batter between them.
Bake according to the directions for your cake mix or until a toothpick comes out mostly clean. (a few crumbs are good, your pick doesn't have to be perfectly clean, it will finish cooking in the pan, a totally clean pick, and your cake may be a titch overdone, if it is, use more frosting 😉)
Allow cakes to cool completely in their pans.
Once cakes are cool, if you have the time (and you should, we used a box cake, baby!), wrap in plastic wrap, and refrigerate for 15 minutes.
** if you ignored my tip regarding over mixing, and you get a dome top on your cakes, trim it off, and eat the evidence of your blatant disregard for my advice.
It's cool; I have eaten lots of cake domes because, at times, I skim-read directions too.
#Solidarity, my speed reading sista!
While your cake is chilling and firming up for easy icing, make the frosting!
Warning: This frosting is ridiculously delicious. It will earn you almost embarrassing levels of affection.
Soak it in, revel in the adoration.
I mean, look at it! Look how fluffy and silky and sinful! Yes, I said sinful, serve it on Easter, and laugh maniacally.
To the bowl of a stand mixer fitted with the whisk attachment: add butter, cocoa powder, vanilla bean paste, and espresso powder.
Beat on high until well-combined.
Reduce speed to low and alternately add 1 cup powdered sugar and a splash of milk to the mixture at a time.
After each addition, increase speed until incorporated before reducing speed and repeating. Once all of the powdered sugar and milk has been added, beat on high for about 6 minutes or until fluffy, smooth, and spreadable.
Try not to faint at the glorious sight of this dreamy buttercream perfectly spiked with the heady aroma of freshly brewed coffee.
Place one cake bottom side down on your serving platter or stand, and spread a generous layer of frosting over the top.
Place your second cake on top, bottom side up, and crumb coat the cake with a thin layer of frosting.
Refrigerate for 15 minutes.
Finish frosting the cake by piling all of that amazing mocha buttercream on top and down the sides, using a flat spatula to make fun whirls or to smooth it out completely.
Artistic freedom is fun and delicious.
Chill well.
This cake tastes best on the cool side, so serve directly from the fridge or take out no more than 30 minutes before serving.
If you feel fancy, top with a scattering of chocolate chips, chocolate curls, or a dollop of whipped cream, or don't (it is already perfect).
Since it didn't take you all day to make this showstopper, you have time to curl chocolate or curl your hair (a little self-care is always encouraged). This is what a sweet cheat is all about, cheating to gain time!
Enjoy your extra time doing whatever makes you happy, and pat yourself on the back. You're a goddamned ROCKSTAR!
XOXO Love, Ginger
This next sweet cheat is hilariously simple and is only two ingredients (or three if you count the optional showering of powdered sugar)
We love these so much; we make them almost every other weekend.
Why do we love them so much?
Here are just a few reasons they rock.
They are perfect for breakfast with coffee.
A basket of these is easy to plop onto a brunch table with no effort at all.
They make a great late-night snack when being forced to watch Avengers for the 800th time.
They are always met with enthusiasm, glee, and applause.
They are absolutely delicious
.
Chocolate Hazelnut Crescent Rollups
Let's make magic happen!
1 Tube any size refrigerated crescent dough sheet
1/2 cup chocolate hazelnut spread
Powdered Sugar for dusting
Unroll dough
Cover one side with a thin layer of spread.
Roll up, starting from the short end, jelly-roll style
Slice into 1.5" sections
Bake for 18-20 minutes or until puffed and golden brown.
When done, allow to cool for 5-10 minutes, and if desired, sift powdered sugar over top, and serve warm.
I almost felt guilty even typing this up, but seriously... make these. They ROCK.
You can change these up with endless sweet fillings. Jams, Jellies, sweetened cream cheese...we have done them all, they are all good, but the chocolate-hazelnut ones are the best and most beloved by Ginger-haired 8 yr olds and cool people everywhere.
Enjoy!
XOXO, Ginger