Jane Austen moment in Persuasion
Chapter
5
Here Anne
had often been staying. She knew the ways of Uppercross as well as
those of Kellynch. The two families were so continually meeting, so
much in the habit of running in and out of each other's house at all hours, that
it was rather a surprise to her to find Mary alone; but being alone, her being
unwell and out of spirits was almost a matter of course. Though better endowed than the elder sister, Mary had not Anne's understanding nor temper. While well, and happy, and properly attended to, she had great good humour and excellent spirits; but any indisposition sunk her completely. She had no resources for solitude; and inheriting a considerable share of the Elliot self-importance, was very prone to add to every other distress that of fancying herself neglected and ill-used. In person, she was inferior to both sisters, and had, even in her bloom, only reached the dignity of being "a fine girl." She was now lying on
the faded sofa of the pretty little drawing-room, the once elegant furniture of which had been gradually growing shabby, under the influence of four summers and two children; and, on Anne's appearing, greeted her with—
Chocolate & Coffee Cake
Source: Food Network - Ina Garten ( Barefoot Contessa)
Ingredients:
For
cake:
225g flour
180g sugar
3 eggs
95g cocoa
powder
1 tsp
vanilla extract
1 tsp
Kosher salt
1 tsp
baking powder
250ml
buttermilk
125g
vegetable oil
1 cup of
espresso (100ml)
2 or 3 x
20cm cake pan
For
frosting:
170g dark
chocolate (chopped)
226g
unsalted butter
2 egg yolks
1 tsp vanilla
extract
50 ml
espresso (cool)
Directions:
1)
Preheat
oven to 180°C
& grease 2or 3 cake pans.
2)
Combined
all dry ingredients for the cake in electric mixing bowl mix them well.
3)
In
another bowl beat buttermilk, vanilla, oil & egg yolks.
4)
Gradually
beat buttermilk mixture into dry ingredients till all well combined.
5)
Beat
in gradually little at a time hot espresso into the batter till well
incorporated.
6)
Pour
batter into 2 grease pans equally. Bake for 35 to 40 minutes. Let the cakes
cool.
7)
For
frosting: Melt chocolate on double boiler / bain-marie till smooth. Set a side
to cool
8)
Beat
butter on medium speed till creamy & fluffy. Add in vanilla & egg yolks
for 1 minute. Gradually beat in sugar till well incorporated.
9)
Beat
in melted chocolate & espresso slowly & gradually till all well
combined.
10) Spread
coffee butter cream on cake layer evenly. Spread the rest of the frosting all
over the
cake. Store in refrigerator for at least 2 hours before serve.
cake. Store in refrigerator for at least 2 hours before serve.
I’m linking
this post to Blog Hop - Cook Like A Star May 2012 event hosted by Zoe of Bake For Happy Kids.
Bon Appetit