Life is busy I have way too much going on right now and I am not quite sure if I am coming or going. Planning a Bar Mitzvah for my eldest (both a luncheon and a night party) for over 300, working 3 consulting jobs, in the middle of a total re-design and make over of my other site; Big Mouth L.A(re-launch mid-September)., and shuffling kids to and fro – time is not on my side. On top of all of that, two of my close friends lost a parent and their memorials are back to back.
I have to remind myself, each and every morning to simply, breath. Yoga at 6 a.m. three mornings a week, helps, but the anxiety and the constant chatter in my head gets so in the way. I’m trying to accomplish all that needs to be accomplished and stay calm all at the same time. Such a tough job.
Baking relaxes me. Having two memorials in one week, forced me to bake, thus calmed me down. Another thing that calms me down is organizing. Last week I went through all of my miscellaneous recipes. Putting them in their place and in their designated binders reminded me why so many of them ended up in my inspiration folder. One in particular was this Graham Cracker Pound Cake. So perfect for a crowd. With left over graham cracker crumbs in the freezer from a batch homemade graham crackers, I was able to recreate this cake with some minor tweaks. Graham crackers and chocolate go hand in hand so I added a chocolate glaze to the cake. Good call, Susan!
I spent the day making this cake(a double recipe), a few batches of David Lebovitz’s Crack Cookies, some brownies, and this red velvet sheet cake. Topped my day off with a mani-pedi and an extra long foot massage. Fed and nourished many of those that I love and care for and ultimately, slept really, really well that night!
Graham Cracker Pound Cake with Chocolate Glaze
for the cake:
1 1/2 sticks unsalted butter, softened
1/2 cup organic cane sugar
1/4 cup dark brown sugar
1 1/2 cups whole wheat cake flour*
1/2 cup finely ground graham cracker crumbs
3/4 tsp. baking powder
1/4 tsp. salt
3 Tbsp. whole milk
2 Tbsp. heavy cream
3 large eggs
1 Tbsp. pure vanilla extract(I use homemade)
for the glaze:
• 2 ounces bittersweet chocolate, chopped
• 2 1/2 ounces unsweetened chocolate, chopped
• 3/4 cup heavy cream
• 3/4 cup plus 2 tablespoons sugar
• 4 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
for the cake:
• preheat oven to 325*. Butter an 8″ x 4″ loaf pan or (3) 3″ x 5″ loaf pans.
• in a medium size bowl, whisk the cake flour, graham cracker crumbs, baking powder, and salt. set aside
• in a glass measuring cup, whisk the eggs, milk, cream, and vanilla. set aside
• in the bowl of your electric mixer, cream the butter with both sugars until combined.
• with the mixture running on low speed, add the wet and the dry ingredients, alternating, in three batches(I like to start with the wet and then the dry). This prevents the batter from becoming over mixed thus avoiding a dense, heavy cake.
• place the batter in the prepared loaf pans and bake for about 55 minutes (for the large loaf) and 40 minutes (for the individual loaves).
• the cakes are done when a toothpick inserted in the center comes out with a few crumbs attached.
• let cool a bit and then turn out onto a rack to cool completely.
for the glaze:
• place the chocolate in a glass bowl.
• in a small, heavy duty saucepan, combine the cream and sugar and cook over medium heat until sugar has dissolved.
• pour the warm liquid over the chocolate and let stand for 1 minute. whisk until all the chocolate has melted.
• whisk in the butter, vanilla, and a pinch of sea salt.
• let the glaze thicken and cool completely before drizzling over the cakes.
• store the leftovers in the fridge and pour over your favorite ice cream!
• to make whole wheat cake flour: combine 1 cup of whole wheat pastry flour and remove two tablespoons. add two tablespoons of cornstarch. sift a few times to combine.
The Urban Baker / SusanSalzman.com