Boarding House Cake

 My Mom worked in DC during the war. She was a secretary in a pool of gals who all knew the value of both good shorthand and a great chocolate cake. Like so many young women who served here in the states during WW2, Mom stayed in a boarding house run by a woman who "took no-nonsense" into her home. "Only nice girls", she would tell anyone looking for a place to live.

    Mom boarded with several girls. They came from different backgrounds, but they all had one thing in common: their love of chocolate. And there was a cake they used to make whenever they could slip into the kitchen, and that was Boarding House Cake.

    This chocolatey concoction was a favorite and often won bake sales. Mom hid this recipe away for many years, but one day, after I was married and raising my own children, she and I were going through a box, and there, sandwiched between two old magazines, was a handwritten recipe: the Boarding House Cake. 

    "It isn't your handwriting," I said. Mom got a faraway look on her face. She was remembering someone, or some time in her past. I let her sit with it for a bit. Everyone has a right to remember a bygone time. 

    "Here," she said, snapping out of her fog. "You can have this."

    I made this cake for just about every child's birthday, several Valentine's Day celebrations, and one wedding reception. It's always a big hit. And every time I make it, I think about Mom and her "gals" slipping into the kitchen at the boarding house to make their cake. Mom was sure a spunky gal back in the day!

FOR THE CAKE

•  1 c. buttermilk, well shaken
•  2 1/2 c AP flour
• 1/2 c dutch cocoa
•  1 tsp baking powder
•  2 tsp baking soda
•  1/2 tsp salt
•  3/4 cups hot water
•  2 tsp vanilla
•  16 tablespoons butter, unsalted, measured out
•  2 cups of sugar
•  2 eggs

1.  "Bloom" the cocoa by adding hot water and whisking until combined and no lumps remain (it helps to sift it first).
2. Whisk the flour, salt, baking powder, and baking soda together, then set aside.
3. Cream the sugar, butter, and vanilla together until very light and fluffy.
4. Add the eggs one at a time, making sure to incorporate each well.
5. Mix together the buttermilk and the cooled cocoa mixture.
6.  Slowly add the flour mixture to the cocoa-creamy liquid in 3 additions.
7. Bake at 350 until a toothpick inserted comes out pretty clean. About 30-35 minutes.
8.  DO NOT REMOVE FROM PAN.
9. Cool at least 4 hours or overnight. It must cool in the pan.

THE FROSTING

•  1/2 cup Evaporated Milk
• 1 1/2 cups light brown sugar
• 4 tbsp butter
• 1/2 tsp salt
•  8 oz bittersweet chocolate
•  1 tsp vanilla
• 3 cups confectioners' sugar

1. Cook together over medium heat until it reaches 235-238 degrees. GO NO HIGHER
2. Transfer to a cool, room-temperature mixing bowl.
3.  Let stand for 10-15 minutes.
4.  Add in the bittersweet chocolate and stir until melted
5.  Add the vanilla.
6.  Add the confectioner's sugar in one lump and, on low, mix it in, beating for about 3 minutes.
7.  Let it sit for 1 hour, then mix again with your mixer on medium-high; you will see a consistency change.
8. Continue beating to whip and then frost your cake.

NOTE: I have made this cake into cupcakes, but be aware that you can only fill your standard cupcake cups 1/3 of the way. Filling them more will result in overflow batter. I hollowed out the middles, poured in some liquid ganache, then frosted the top with whipped frosting, and topped it with chocolate-dipped cooked bacon. Um, yeah, everyone went bonkers.