The Secrets of Chocolate Cake
Wine Varietal: Zinfandel
For The Secrets of Mary Bowser, I would of course go with a dish that has a secret ingredient, something that makes the flavors richer and more complex than you might expect. After all, Mary is such a complex character, and she lives a very unexpected life.
Everyone who knows me knows that I have one favorite secret ingredient recipe, a cake I make for my own birthday, for my sweetie’s birthday, and for anybody else’s birthday I can. But I NEVER tell anyone what the secret ingredient is until they have a bite or two. No one has ever guessed what the secret ingredient is. To be honest, it’s something I only eat in this cake.
If you are a regular baker, this will be easy, though surprising. If you usually use a mix to make cakes, maybe this will convert you to baking from scratch, because the truth is that baking a cake from scratch doesn’t have to involve many more steps than baking from a mix, depending on the recipe. Although I love to cook and bake, I am fairly lazy in the kitchen and never choose recipes with a lot of demanding steps. The one trick to any cake recipe is that once the “wet” ingredients get mixed with the baking soda and/or baking powder, you don’t want to wait too long before finishing the recipe and getting it in the oven. The wet ingredients and baking powder and soda start a chemical reaction that makes your cake rise, and if you wait too long, blump goes the cake (I made up the word blump. I can do that, because I’m a fiction writer!)