I've learned a lot these past few days.
One thing is for sure - there's pretty much nothing better than holding a newborn baby. I don't even know what to say about this. Except that they're so soft and sweet and cuddly and adorable and they have that really good smell - that pink baby smell!! I can't wait to be a mom. It's going to be so obnoxious. And so great [surprisingly not being sarcastic here - I really do love kids!].
I was at my brother and sister in law's house on Monday and, of course, I was holding my cute little 2-day old nephew after dinner and my sister in law's mom made us all tea [side note: I really, really appreciate people who offer to make tea instead of coffee. coffee is good, but tea is great]. So a few minutes later, not only am I cuddling the cutest, tiniest baby, but I'm also drinking tea aka being British. My two favorite things [besides pizza + food in general]. It was a very good moment.
It doesn't take much to make me happy.
I've already talked about my obsession with all things British on here, so my love for tea shouldn't really be anything new. Also: do you know what goes well with tea? Pretty much any baked good! [perks of drinking tea or coffee]. Cake, in particular, is fabulous with tea. I highly, highly suggest this Glazed Chocolate Pound Cake. Where do I even begin?? I guess I can start with the batter which UM tastes like chocolate MOUSSE. Which is one of the best desserts on the planet.
The loaf bakes up perfectly and the ganache is the perfect topping! I loved everything about this loaf - the flavor and texture are spot-on! This cake is pretty rich, so I suggest it as more of a dessert than a breakfast, but you know, whatever floats your boat. Also, I think this would be really, really delicious if you topped slices with scoops of ice cream and fruit and/or whipped cream. Maybe even chocolate sauce or caramel sauce. AH. You can do so much with it!
Just start with making it asap.
Tracey's Culinary Adventures)
Prep Time: 30 minutes Total Time: 2 hours
Cook Time: 75 minutes Yield: 1 loaf (8-10 slices)
3/4 cup cocoa powder
1/3 cup chocolate chips, chopped
1/3 cup boiling water
1 cup all-purpose flour
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
1/2 cup chocolate chips
1/4 cup heavy cream
2 teaspoons light corn syrup
Preheat oven to 325 degrees. Lightly grease and flour a 9" x 5" loaf pan; set aside.
Add the cocoa powder and chopped chocolate chips to a heatproof bowl; pour the boiling water in and stir until chocolate is completely melted and smooth. Set aside to cool for 5 minutes
Meanwhile, in a small bowl, whisk together flour and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, cooled chocolate mixture, both sugars and vanilla. Beat on medium speed until very fluffy, about 2-3 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating until fully incorporated. Turn the mixer to low speed and add dry ingredients, mixing just until combined (it's okay if the batter looks curdled).
Transfer the batter to prepared pan and smooth the top into an even layer. Gently tap the pan on your work surface to eliminate any air bubbles. Bake for 70-75 minutes or until a toothpick inserted near center comes out clean. Let cake cool for 10 minutes in pan, then turn out of pan and cool completely.
Meanwhile, to make glaze, add the chocolate chips to a heatproof bowl. Heat the heavy cream in the microwave in 20-second increments until very hot but not boiling. Pour over chocolate chips and let sit for one minute then stir until smooth and combined. Add corn syrup and mix until combined. Let glaze cool - it will thicken as it cools. Pour glaze into the center of the top of the cooled cake. Use an off set spatula to spread the glaze to the edges. Store loosely covered.
So much chocolate. The more chocolate, the better.