Chocolate and vanilla: it’s not so black and white

29 Aug

It’s my birthday y’all! And I didn’t have time to make myself a cake.
Yet! I dare say I’ll fete myself with something sweet and homemade when I’m not fretting over 7 pages of sides for an audition that by the time you read this I hopefully will have dominated.
In the meantime you get to see a birthday cake I made earlier this month for the fantastically talented Suilma.


I need to try this recipe again when I haven’t been karaoke-ing and champagne sipping for a couple of hours inhibiting my critical tasting abilities.
That was a good party, I’m looking forward to seeing how things play out when my various worlds collide at my most favorite-est wine bar in LA tonight.

So about this cake:
Vanilla is underrated. Why is it an insult to call something “vanilla”? Vanilla is so not vanilla. Chocolate gets all the glory while vanilla hangs out, chill and sophisticated, knowing it is awesome without needing to claim to be the devil, an angel, or life-threatening. Giving you the stink-eye, death by chocolate.

But chocolate is magical. So put them together and you get a fantastic shade of gray. Tan.

Chocolate Vanilla Cake(adapted from Mark Bittman’s How to Cook Everything Vegetarian)

1/3 vanilla bean, ends trimmed and finely minced
1/4 c. Boiling h2o
1/2 c. Flour
6 Tbsp. cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
2 eggs, separated
10 Tbsp. sugar
1/4 c. Applesauce
1/2 tsp. vanilla extract
Heat over to 350. Line a nine-inch cake pan with nonstick foil and spray. Put bean in big bowl and cover with boiling agua. Let it sit there.
In another bowl mix flour, cocoa, baking powder, and salt.
Beat egg white until stiff in another bowl.
Add yolks, sugar, applesauce and vanilla extract to vanilla water. Beat until good and creamy. Mix in dry stuff. Fold in the whites. Spoon into Pam and allow to settle. Bake until it passes the toothpick test, around 20 minutes.

The frosting was from Mr. Bittman too, I’ll give you that recipe when I try again with the cake.

6 Responses to “Chocolate and vanilla: it’s not so black and white”

  1. Nadiya @ On the Run August 29, 2012 at 7:50 pm #

    Aww! Happy Birthday!!! Make sure you make one of CCK’s cupcakes for one at least if you don’t have time for cake 😛 Haha H2O so classic… I remember writing things like NaCl (salt), CaCO3 (baking soda), and C6H12O6 (glucose- not exactly sugar aka sucrose) in a recipe before lol… that’s when you know you’re a true nerd 😛

    • Ellen August 30, 2012 at 12:21 am #

      Hehe, glad you like the science shout out. No cake has been made but I was given a box of Godiva chocolate that is largely gone;)

  2. Sabrina Bolin (@MyMiBoSo) September 5, 2012 at 12:24 pm #

    Happy belated my gruel-worthy friend! So happy you were born and inspired to share your brilliance with the world!

    • Ellen September 5, 2012 at 12:39 pm #

      Thank you my dear! It was a wonderful treat to get to hang with you on the day itself!

      Sent from my iPhone

  3. sunidhi September 15, 2012 at 10:02 am #

    Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.

    • Ellen September 15, 2012 at 10:44 am #

      You’re welcome! Yes, I would love to hear how it goes. Thanks for the comment!

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