double chocolate cake, raspberry filling, vanilla meringue buttercream (oh my!)

March 5, 2012. That is the original date on this post, the date that I thought I would be sharing this cake with you. Three days after my honey's birthday, one hundred and four days ago. Bella Eats has not gone this long without a real post since the great silence of 2010, when I took a few months off in the midst of starting my company, teaching architecture to hopeful college students, and redesigning this site. I hoped then that such a long break would never happen again, but I suppose that one can never predict life's ebbs and flows. I won't bore you with what I've been up to. If you're interested, I invite you to visit my other passions, Andrea Hubbell Photography and Beyond the Flavor, for peeks into my latest projects.

Rather than start off with apologies I'd like to have a little celebration. That's what cakes are for, right?! This particular cake was baked to celebrate Brian's 30th birthday. Thirty! 30. The big 3-0. We both reached that milestone in March with mixed emotions, though most of them good. I've never thought of myself as one who is aware of age. But perhaps that was because I was the one still in my 3rd decade while most of my friends were beginning their 4th. Maybe it is my change in career (there are a lot of young, talented photographers that I've surrounded myself with lately) or the launch of Beyond the Flavor (where we find ourselves often interviewing young, talented chefs/farmers/bakers) but I've found myself on several occasions lately thinking 'Gosh, I'm old!'. I know that it's silly, and that those of you reading this who are dancing your way through your fourth, fifth, sixth, and seventh decades are rolling your eyes at this very moment. But, it’s true.

And I’ve realized, each time that I think ‘Gosh, I’m old!’, that it really isn’t a bad feeling. With ‘old’ comes comfort, and experience, and tradition. For example, I love that I can look back over the last few years and see four variations of this chocolate cake. Three years ago, when Bella Eats was in its infancy, I made a double chocolate cake with raspberry filling to celebrate my love’s twenty-seventh birthday. It was my very first layer cake...ever. And the next year, a double chocolate cake with praline topping to celebrate his twenty-eighth. And the following year, a double chocolate cake with mocha cream for his twenty-ninth (although, somehow, this version never made it to the blog). I have, just now, read those first two cake posts, and am completely delighted with how much has changed since then. 

In 2009 I had just lost my first job out of graduate school. I’d completed my master’s in architecture the previous spring unsure of what I wanted to be when I grew up. Employment in architecture was the clear path, but I wasn’t feeling compelled to follow it. Secretly, I hoped that I wouldn’t receive a job offer after school, and that I would be forced to think outside of the box to find my true calling. Instead, a position at a landscape architecture firm landed in my lap, and I took the opportunity to explore something similar, but different, from what I’d been trained to do. 2009 brought the loss of that job, and a position back in an architecture firm. Also, I was baking in my cramped, red countertop kitchen.

In 2010 I was still working for that same architecture firm, although the writing was on the wall that I might not be for long. It was a tough year for architects; a year when the economy forced many of us to find alternate paths. I was beginning to find mine when I wrote Brian’s birthday cake post in March, having recently photographed a few projects for the firm and a few family portraits for friends.  Soon after, I would receive an offer to teach architecture at the University of Virginia. And, I was still baking in my cramped, red countertop kitchen.

Although there isn’t a proper post for Brian’s 29th birthday cake, I can remember with some clarity what was happening in 2011 and feel I should document it here. I’d recently quit my architecture job, declined a second semester of teaching at UVA, and launched into my photography company as a full-time career. It was scary, and unpredictable, and I had no idea what I was doing. Brian found a new job that same month, sending himself off in a new direction entirely. We were hopeful, and excited, and ready for what the world had to offer. But still, I was baking in my cramped, red countertop kitchen.

And here we are in 2012. Life has more certainty to it. My career path is clear, Brian’s career path is clear, we are both loving our jobs. After a decade together (yes, we started dating when we were 20!) and six years of marriage we’ve finally planned a honeymoon to Spain.  Looking back on B’s 28th birthday post, my favorite lines are these: We've started a ‘thirty before thirty’ list, although I don’t think either of us has finalized the catalog of things we’re set to accomplish. A lot can happen in two years’ time, and I’ve come to terms with the reality that is a sliding scale of goals, an evolving list of priorities. The point is to think about it, to make an effort towards trying new things, towards bettering and challenging ourselves in the smallest or biggest of ways. We definitely didn’t complete the items on the list, and probably never completed the list itself, but I like to think that we still approach life in the same way. And yes, I baked his thirtieth birthday cake in our cramped, red countertop kitchen.

Much has changed these last three years. My job. My career path. My writing and my photography. Even our kitchen, since we just spent the last month remodeling it (!!!!!!!). But the one constant, that one element in each of these posts aside from the double chocolate cake, is Brian. He who makes growing old comfortable, enjoyable, and welcome. May we have many more birthdays to celebrate, with some variation of this double chocolate cake. xoxo.

Double Chocolate Cake with Raspberry Filling and Vanilla Meringue Buttercream

Makes 12-14 servings. Cake recipe from Epicurious, Vanilla Meringue Buttercream recipe adapted from Martha Stewart

Ingredients

for cake layers:

• 3 ounces fine-quality semisweet chocolate such as Callebaut
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk (for dairy free variation: mix 1 1/2 cups soymilk with 1 tablespoon cider vinegar and set aside to curdle)
• 3/4 teaspoon vanilla

for raspberry filling:

• 2 10-oz bags frozen raspberries, thawed
• 1/2 cup sugar
• 2 tbsp cornstarch

for vanilla meringue buttercream:

• 5 large egg whites
• 1 cup plus 2 tbsp sugar
• pinch of salt
• 1 lb (4 sticks) unsalted butter, at room temperature
• 2 tsp vanilla extract

Method

make cake layers:

1. Preheat oven to 300* F and grease two 10″ cake pans, or three 8″ or 9″. Line bottoms with rounds of wax paper and grease paper.
2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
4. Divide batter between pans (pans should only be half full – if you use 8″ pans you will have some batter leftover) and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes for 10″ pans, 50 minutes for 8″-9″ pans.
5. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

make raspberry filling:

1. Puree the raspberries in a food processor or blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Let cool.

make frosting:

1. To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the vanilla extract and mix just until incorporated.
4. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

saying hello, oysters, and beyond the flavor goodness

Hello friends! I just wanted to say hi, that I miss you all, and that I will try to be better about getting recipes up on Bella Eats a little more frequently! Life has been amazing....and busy. Until I can get another recipe up (I have high hopes for this weekend...we shall see!) I wanted to share a few fun things happening in Charlottesville at the moment. 

The Blue Ridge Oyster Festival is on Saturday!!! We're going, are you? There will be oysters from Mobjack Bay, amazing food from Ben Thompson of The Rock Barn, and beer + wine from Devils Backbone, Starr Hill, Cardinal Point, and Blenheim Vineyards.  See you there!

[above images from my styled bridal brunch for the Clutch Guide!]

Beyond the Flavor is going strong and has had tremendous support from our community! Sarah and I are so excited about this project, and thrilled with the feedback we've had so far. Please stop by to check out some of the wonderful recipes that have been submitted by food folks in the Charlottesville area!

Above, Arugula with Prosciutto and Fig-Sherry Vinaigrette from Gail Hobbs-Page of Caromont Farm.

Fois Gras + Pork Belly from Justin Hershey of Zinc.

Orecchiette con salsiccia e rapini from Megan Headley, the Food + Wine Editor of Cville Weekly.

Thank you for your patience!  See you soon!!!

blackened pork chops with red gravy + creamy cheddar polenta

We've felt like spring in Virginia since, oh, February 1st. Despite the incredible temperatures, it was just last week that suddenly, happily, grilling season hit me hard. I'm not sure if it was the trees pushing open tiny buds of vivid green amongst blossoms in bright white and rosy pink, or the craving for rosé and sauvignon blanc in place of sultry red wines, or the backyard grass growing a foot overnight. Whatever the trigger, the need to add a smokey layer to the hyacinth-scented air is suddenly foremost on my mind. I am ready for charred burgers, and grilled pizzas, and sizzling bratwursts. Or, these blackened porkchops with red gravy. They, too, would satisfy my cravings.

These 'chops were prepared after a quick trip to Richmond in February, which always involves a stop at Belmont Butchery. Along with lamb bacon (a necessity, truly) and a beautiful pork shoulder, I brought home these cut-to-order, 1.5-inch thick, local porkchops for Brian. He was thrilled. The quickest way to my carniverous husband's heart is to present him with a lovely cut of pig. He immediately pulled out his favorite cookbooks, searching for a quick but worthy preparation. The Big Green Egg was fired up (another sure way to put a smile on B's face), the cast iron pan heated to 600°, and a shimmering pool of melted butter added. The sizzle and pop of meat followed and dinner was served just 15 minutes later. Oh, Spring. Welcome; please stay awhile, won't you?

Blackened Pork Chops with Red Gravy

adapted from Weber's Big Book of Grilling

serves 2

• 2 bone-in, center-cut pork chops, 1-1.5 inches thick each
• 4 tbsp butter, melted

for the sauce:

• 1 tbsp unsalted butter
• 1/2 cup finely chopped yellow onion
• 1/4 cup finely chopped red bell peppers
• 1/4 cup finely chopped celery
• 1 tsp minced garlic
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1/8 tsp cayenne
• 1/8 tsp freshly ground black pepper
• 1/4 cup dry red wine
• 1 can (14.5oz) chopped tomatoes
• 1/2 tsp kosher salt

for the rub:

• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp ground oregano
• 1/2 tsp dried onion powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp cayenne

method:

1. First, make the sauce. In a medium sauté pan over medium-high heat, melt the butter. Add the onion, bell pepper, celery, garlic, thyme, paprika, cayenne, and pepper. Stir occasionally until the vegetables are brown, 4-5 minutes. Add the red wine and cook until all the liquid is evaporated. Add the tomatoes and salt. Stir and simmer for about 5 minutes. Transfer to a food processor and purée. Return the mixture to the sauté pan and simmer until smooth. Set aside.
2. Second, make the rub. In a small bowl combine the rub ingredients. Season the pork chops evenly with the rub and let stand at room temperature for 20-30 minutes before grilling.
3. Start your grill, heating it to as hot as it will go. Add a large cast iron pan and let heat until white ash starts to form across the inside bottom of the pan. Pour in the melted butter and immediately add the chops, which will sizzle and pop and smoke. Close the lid of the grill and let the chops sear for about 3 minutes per side, then continue to cook until the juices run clear when the chops are sliced into, another 4-6 minutes. 
4. Warm the sauce over medium heat.  Serve the chops over a bed of polenta with a generous helping of sauce over top.

Creamy Cheddar Polenta

adapted from Emeril Lagasse

serves 4

ingredients: 

• 4 cups water
• 4 cups heavy cream
• 3 tbsp butter
• 2 tsp salt
• 2 cups polenta (corn grits)
• 1/2 cup high-quality cheddar cheese, grated

method:

1. In a large saucepan bring the water, cream, and butter to a boil. Add the salt to the liquid and whisk in the polenta, whisking constantly for the first 3-4 minutes to prevent clumps. Lower the heat and simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add additional cream or water if needed. Add the cheese and stir until melted and smooth. Salt and pepper to taste.  Polenta should be served within 20 minutes of preparation. To reheat leftovers, add additional cream or water to a pan with polenta and stir over heat until creamy.

introducing...beyond the flavor

Hello! Hi. Remember me? I've been busy. I promise, there are a few recipes queued up for you here at Bella Eats and it is my goal to post them this week. But first, I am so excited to share a project I've been working on at Andrea Hubbell Photography, in collaboration with Sarah of Cramer Photo. We are both lovers of food, photography, and life. Together we are reaching beyond the flavor to capture the stories behind meals shared at the tables of local chefs, farmers, bakers, and food enthusiasts, because we believe that recipes are deeper than the ingredients used to prepare them. 

This project has been an independent dream for each of us over the past couple of years. After several lunches, many glasses of wine, long hikes with our dogs and an inspiring trip to New Orleans with our husbands, we took the leap and combined our two visions to create this delicious collaboration. We love working together, and are thrilled to finally share our new project with you.

For an introduction to Beyond the Flavor, check out our new website, www.beyondtheflavor.com. I hope you'll sit back and enjoy the stories behind the meals that fill our town. This is just the beginning. 

raspberry lemonade cupcakes

On Monday I had the opportunity to bake alongside a professional baker. A real, owns-her-own-shop, specializes-in-sweets, baker. Tara, of Sweethaus in Charlottesville, invited me to be a guest baker in her kitchen this week. She likes to bring in members of the community on occasion, to share a favorite recipe of theirs with the patrons of her business.  I jumped at the opportunity, as owning a bakery has been 2nd on my list of coolest-jobs-ever for quite some time. The first is photography. :)

I had such fun hanging out with Tara for the day, learning her story and methods. Her sweets have a very hand-made quality to them, simple yet elegant, never sacrificing taste for appearance. I am so grateful to have met her, and especially excited that her shop is walking distance from my office.  I see many, many cupcakes in my future...

If you live in Charlottesville stop by Sweethaus to taste the special this weekend, Raspberry Lemonade Cupcakes. They will be available Thursday-Sunday.  And say hi to Tara, she's a doll.

I chose this recipe to share because, as you may already know, I LOVE lemon. And raspberries are pretty special too. This would make for a great Valentine's Day treat on Tuesday, in case you're looking for something sweet for your sweetie.

The lemon cupcake is based off a chiffon cake recipe, so the crumb is very light and spongey. And the frosting, raspberry cream cheese, is divine. Enough said. :)

Rasberry Lemonade Cupcakes

Cupcake Ingredients

• 5 eggs, separated
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled
• 1/2 cup milk
• 1-1/2 tsp vanilla extract
• 1-1/2 cups unbleached all-purpose flour
• 1-1/4 cups sugar, divided
• 2-1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp lemon zest
• 1/2 fresh lemon, seeds discarded

Method

1. Position a rack in the center of the oven and preheat oven to 350º. Line 1 standard muffin tin with 12 liners, and another with 6 liners.
2. In a small bowl, combine the egg yolks, butter, milk and vanilla.  Set aside.
3. In a large bowl, whisk together the flour, 1 cup of sugar, baking powder and salt to blend.  Add 3 tbsp of lemon zest and blend with your fingers to separate clumps. Add the egg yolk mixture and stir until well combined.  Set aside.
4. In a clean dry bowl, using clean dry beaters, beat the egg whites on medium-high speed until they hold soft peaks.  Lower the mixer speed to medium and gradually add the remaining 1/4 cup sugar, beating the whites until they hold stiff peaks.  Stir about one-third of the egg whites into the batter to lighten.  Gently fold the remaining whites into the batter, in two batches, to blend thoroughly.
5. Transfer the batter to the prepared pans, filling each muffin cup 3/4 of the way full.  Bake for 12-15 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean.
6. Set the pans on a wire rack for 10 minutes to cool.  Gently squeeze the lemon over the cupcakes to sprinkle a bit of the juice on each one. Remove the cupcakes from the pans and allow them to cool completely on wire racks.

Frosting Ingredients

• 1 stick (1/2 cup) unsalted butter, softened
• 16oz cream cheese, cold
• 1/4 cup raspberry puree
• 1/2 tbsp lemon juice
• 1 tbsp lemon zest
• 3-4 cups confectioner’s sugar

Method

1. Beat the butter and cream cheese in the bowl of an electric mixer until well incorporated. Scrape down the sides of the bowl. Add the raspberry puree, lemon zest, and lemon juice and beat again. Scrape down the sides of the bowl.  With the mixer on medium speed, slowly add the powdered sugar and beat until the frosting is fluffy and lighter in color, tasting after 3 cups to see if you need more.
2. Garnish with fresh raspberries or candied lemon peel.