Finding Comfort In Chocolate
September 11, 2003

Today we remember and comfort one another, the horrors of 9/11 still fresh in our collective memory. What better way to cobble together week- weary friends and family than with a deep dark chocolaty cake? This chocolate cake is the best I’ve ever baked. It’s easy to make: you’ll notice that it begins with a commercial mix. (Anytime I can save time with a product that is equal to or better than my own effort, I am all for it.) Just a word of caution about this recipe: upon consumption it will cause people to move about your home in a spellbound fog, searching for that second piece of cake. They will do the dishes without being asked, they will promote world peace, and yes, they may even fall in love with you. Now, what could be more comforting than that?

Preheat oven to 350 degrees. Spray 3 9” cake pans with non-stick spray.

Combine cake mix, water, eggs, oil, 3 tablespoons Kirsch and almond extract in a large bowl, whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among the three pans, bake about 15-18 minutes until tester comes out clean. Cool cake for 10 minutes and then invert onto cooling racks.

Combine butter and creams in a medium saucepan. Stir over medium low heat until butter melts and mixture comes to a light simmer. (Do not let it boil!)

Place chocolate chips in a glass bowl, microwave on high for 1-½ minutes, stir. Remove cream from the heat and gently whisk in chocolate and 3 tablespoons of Kirsch. Cool until just barely warm and beat in confectionary sugar beginning with one cup and adding more as you gauge the consistency. When cakes and frosting are completely cool, stack and frost, set. Serve with very cold milk.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008