This week has been epic and nothing short of a cake draped in gold seemed right to celebrate all that it brought. It started with a trip to New York to join my friend, Kevin Masse, and the folks at TheFeedFeed, for two events. But, before the official business even started we gathered at Gramercy Tavern to visit with the pastry chef, Miro Uskokovic, and tour his extraordinary kitchen. It was a coming together of some of my favorite bakers on Instagram: Erin McDowell (The Fearless Baker), Rebecca Firth (The Cookie Book), Brian Hart Hoffman (Bake from Scratch Magazine), and Erin Clarkson (The Cloudy Kitchen). We took over the pastry prep kitchen for a few minutes to try our hand at shaping the burger buns for service the next day. There was more laughing than rolling, but it was inspiring just to be in that space. I forget how thrilling a commercial kitchen can be. That evening was capped off by seeing David Lebovitz at his book signing for his book, L’Appart. He is the gold standard of writers, bakers, and bloggers, this book is as smart and funny as he is.
The next day I sat on a panel of cookie bakers at TheFeedFeed studio and we discussed our love of all things cookies. This is my life! Pinch me. Spending time with folks who love to bake was such a joy. Rebecca Firth and Erin Clarkson baked us all cookies and I got to visit with Jessie Sheehan, whose angel food cake I made several months ago and it remains one of my favorite posts. It is the yang to this Devil’s food’s ying.
The next day my greatest baking wish came true. I am getting choked up as I write this. I baked with Dorie Greenspan. We each made a recipe from our new books for a Live IG event at Thefeedfeed (you can watch it here). This date was organized by Kevin Masse and it was the most satisfying and joyous event of my career. Dorie’s work is what I hold as the highest mark of cookbooks and her newest is no exception. She made Salmon Rillettes from Everyday Dorie and I made a cracker lavash and round braided challah from Holiday and Celebration Bread in Five Minutes a Day. We baked, laughed, and ate; I left that studio beaming. Dorie is humble, kind, generous, and exudes joy, the baking date of my dreams.
And, last, but not least, it’s my Birthday!! The Gold Standard Devil’s Food Bundt Cake is simple, but one of my very favorites. I usually pair the cake with cream cheese frosting, but I wanted something a bit more elegant to mark these occasions, so I poured a shiny ganache over the top and draped the top with gold.
The Gold Standard Devil’s Food Bundt Cake
Devil’s Food Cake Recipe I made a 1/2 batch and baked it in the Lotus Bundt Pan, well-buttered and dusted with cocoa. Only fill the pan 3/4 of the way full and any extra batter can be baked into cupcakes. It will bake for about 25 minutes or until a tester comes out clean. All ovens are different so the time may be slightly more or less. Allow the cake to rest in a pan for 10 minutes then invert it onto a cooling rack and cool completely.
Chocolate Ganache Recipe If you bake in the Lotus Bundt, the cake is small, so a half batch of ganache will do.
24 Karat Edible Gold Leaf for the top (optional)