There are people who believe the world is made up of cake people and pie people. Some of these people firmly believe you can't be both.
I think there's something terribly flawed and unfair about that belief.
I am a sweets lover.
Cake. Pie. Cookies. Ice cream. Pudding. Custard. Mousse. Chocolate. Cheesecake. Shortcake. Cobbler. Trifle. Tarts. Caramel. Bars. Brownies. Toffee. Brittle. Compote. Marshmallows. Fruit salad. Napoleons. Cordials. Bonbons. Jellies. Gum drops. Nougat. Meringues. Macarons (the pretty French ones) and Macaroons (the less-than-pretty coconut ones). Baklava. Taffy. Fudge. Doughnuts. Streusel. Turnovers. Cream horns. Cannoli. Souffle.
I love them all.
Except marzipan and flan.
The following recipe is most definitely a cake. Its major ingredient is a cookie, well technically a cracker, but a really sweet cracker. It is topped with a delectable fluff of chocolate, sugar, butter and cream.
I don't know the origin of this recipe, or why someone thought using crushed graham crackers in place of most of the flour in a cake would be a good idea. But I'm awfully glad they did. Because it is delicious.
Graham Cracker Cake
1/2 cup all-purpose flour
11 whole (rectangle) graham crackers, finely crushed (see note)
21/2 teaspoons baking powder
1/2 cup salted butter, softened
3/4 cup granulated sugar (I used Morena unrefined cane sugar)
2 eggs
1 teaspoon vanilla paste or extract
3/4 cup 2 percent milk
Whipped Double Chocolate Buttercream (recipe follows)
Heat oven to 350 degrees. Line the bottoms of 2 (8-inch) round cake pans with parchment paper. Lightly coat sides of pans with butter or vegetable oil.
In a bowl, whisk together the flour, graham cracker crumbs, and baking powder; set aside.
In a mixing bowl, using an electric mixer, cream butter and sugar until pale and fluffy. Add the eggs, one at a time, beating between each addition. Beat in the vanilla.
Alternating between each addition, add the flour mixture and the milk a little bit at a time. Mix just until combined.
Divide the batter evenly between the prepared pans; shaking or tapping pans to spread batter evenly. Bake 25 minutes or until golden brown.
Cool cakes in pans for 20 minutes, then remove from pans and cool completely on wire racks.
To assemble: Spread small dollop of frosting on the center of a cake plate. Top with a cake round. Spread a generous layer of frosting on top of round. Top with second cake round. Using an offset spatula, frost sides and top of cake.
Makes 10 to 12 servings.
Note: I made it with honey graham crackers, but I think next time -- yes, there will definitely be a next time -- I'll try it with cinnamon graham crackers.
Cake recipe from Nabisco via Food52.com
Whipped Double Chocolate Buttercream
1/2 cup salted butter, softened
1/3 to 1/2 cup heavy cream, divided use
1 teaspoon vanilla paste or extract
1/2 cup 60 percent cacao chocolate chips, melted and cooled slightly
1/4 cup unsweetened natural cocoa powder
21/4 cups confectioners' sugar, sifted
In a large mixing bowl, using an electric mixer, beat butter with 1 to 2 tablespoons of the heavy cream until smooth and creamy. Add the vanilla and melted chocolate and beat on medium-high speed until smooth. Scrape beater and sides of bowl as necessary. Beat in the cocoa powder. Drizzle in remaining heavy cream, 1 tablespoon at a time, alternating with the confectioners' sugar, beating well between each addition, until frosting is light, fluffy and creamy. You may not need all of the cream.
Makes enough to generously frost a 2-layer cake.
Food on 08/26/2015