Rebar Chocolate Cake

This is my relationship to Rebar, introduced by a friend years ago, received as a gift, fell in love with it, worked in a bookstore for a year and sold several of them while I was there. My copy is tattered and worn and at the moment and on loan (for a little too long). It is the best cookbook I have ever owned (I know you know that by now), and it’s vegetarian (I am not).

When I use it I feel like I should honour it by using only the very best ingredients, fresh, organic and local. When we eat from it, it feels good. Wholesome, delicious food. I have never been to rebar modernfood in Victoria, but it is on my list. This is where the recipes come from and when I create a meal from this wonderful book and someone says it’s just like eating at Rebar, I love it!!!

I wanted to make something special for someone’s birthday recently and I knew exactly what it should be. Rebar’s Chocolate Cake (death by chocolate in its own right), it would give me an opportunity to try some new organic, fair trade milk chocolate I had. A chance to make ganache, which doesn’t happen too often.

Rebar Chocolate Cake
•1 1/2 cups light brown sugar
•1 1/2 cups unbleached flour
•1/2 cup cocoa
•1 1/2 tsp baking soda
•3/4 tsp baking powder
•1/4 tsp salt
•3/4 cup strong coffee (in place of coffee increase the buttermilk by 1/4 cup + 1/2 cup of water)
•3/4 cup buttermilk
•1/3 cup + 2 tbsp vegetable oil
•2 eggs (1 whole egg + 1 egg yolk)
•1 tsp vanilla

Cake filling
•5 oz milk chocolate
•5 oz dark chocolate
•1/2 lb unsalted butter, softened
•1/4 lb cream cheese, spreadable
•1 tsp vanilla

Ganache
•1/2 cup heavy cream
•1 tbsp unsalted butter
•5 oz semi-sweet chocolate

Directions
Pre-heat oven to 350 F. Prepare three 8″ cake pans with oiled parchment cut to fit the bottoms of the pans. Set aside. (I used a springform and only did two layers)

Combine the sugar, flour, cocoa, baking powder, soda and salt in the bowl of a mixer and whisk on low to combine, making sure it is lump-free. Add the coffee, buttermilk, oil, eggs and vanilla and mix on medium-low for 2 minutes, stopping to scrape down the sides. The batter will be easy to pour.

Divide the batter among the prepared pans and bake for 15 minutes until an inserted toothpick comes out clean (longer of course if only using two pans). Let the cakes cool before removing them from the pans and cool completely on a wire rack. Remove parchment papers before assembling.

Prepare the cake filling. Melt the milk and dark chocolates in a double boiler and stir until smooth. Cool 10 minutes. Cream together the butter, cream cheese and vanilla. Mix the cooled chocolate into the creamed mixture. Next, prepare the ganache by heating the cream and butter to just before the scalding point. Pour the cream over the chopped chocolate and let rest for 3 minutes, then whisk gently (to avoid incorporating air as much as possible) until melted and smooth. Cool slightly.

To assemble the cake, place one of the cake layers on a cooling rack with a large baking sheet underneath to catch drips. Evenly spread half of the filling over the layer, then position a second layer on top. Repeat with remaining filling, saving a small amount to thinly spread over the top. Chill 10 minutes. Next, slowly pour the warm chocolate ganache over the entire cake while carefully spreading it with a large metal icing spatula to make a smooth surface. Carefully transfer the cake onto a plate and into the fridge to set.

If it seems like a lot of work it is, and with good quality product it is not inexpensive, but it is sooooo worth it. Every loving mouthful is divine.

Copies of this great book are sometimes hard to find. My suggestion, if you see one buy it, it will be one of the best purchases you have ever made!

Cake: Bliss in the County Post #2

There are treasures in the most unexpected places. In Wellington, Ontario there is East and Main Bistro.

I can go into detail about every scrumptious mouthful at this little piece of heaven, I can go on about how wonderful it is that their Executive Chef is a woman (which you know I always love), but I need to tell you about the best cake I have ever had.

Hello Lovely.

This darling is called Champagne Raspberry Cake. A delightful little gem encased in a champagne icing. It reminded me of petit fours, in size large.

I heart Petit Fours

This moist, melt-in-your-mouth cake was absolutely wonderful. However, the champagne flavoured icing was the real winner here (what can I say you know I’m an icing girl). I am so biased about my own buttercream, but this sweet coating is KING, far superior to any I have ever had. I could really taste the champagne which was terrific because I wasn’t expecting it. I had to share two bites and I could hardly bring myself to do it.

I am trying to convince the good man that this cake is worth a day trip. For reals.

pretty....please

Oh and East and Main, never, ever, take this cake off your menu. Thank you.

The Awesome Magnolia

I have been meaning to post the Magnolia blog, I really do like to post on all things Ottawa, but sometimes I just need to share a great experience.

You know how it is when you have known about something for so long, or wanted something forever and when you finally get to it, it is kind of surreal? Really as I stood in line, I kept wanting to call Cait Carrie……..

Oh the decision making when waiting is really serious too, because you can see what your getting right through those lovely big windows….

Once allowed inside it was right to the cupcakes, pick what you want and stand in line to purchase. The staff who work there are no nonsense, they get the job done and just try butting in line…

Cups of love they are. We took them across the street (like everyone else) to the park and ate them there. The cake is lighter than I had imagined (I can’t follow the cake recipe for some reason it never turns out for me), the buttercream is rich, buttery and oh so sweet. Thing is they were so sweet we couldn’t finish them. Aren’t they the loveliest things you’ve ever seen?

We bought more at the Grand Central location on our last day and shared with hotel staff.

On the way home Mr. Big tells me my buttercream is still better.