I have literally done nothing this week after work except eat a ton of food and watch the Olympics. On Tuesday, I decided to ditch my spinning class (oh well) and my friend Lauren and I went to Walter's in Fort Greene for an extravagant dinner that consisted of fried chicken, pasta, and high-end lemonades because we didn't feel like drinking. My pasta had okra in it (!) and this unexpected addition has changed my perspective on the vegetable. Expect to be seeing it in a pasta recipe sometime soon!
Otherwise, each night I've spent hours curled up in my bed having anxiety watching Michael Phelps and Katie Ledecky (and my personal fave, Ryan Lochte) win multiple gold medals and Simone Biles soar through the air doing impossible things. Even my sister who claimed she was not into the Olympics was cheering louder than I was after Michael Phelps won the 200m butterfly. It is so emotional!
This weekend I am taking a long weekend and going to Rhode Island with Pat's family. I'm hoping it consists of having multiple lobster rolls, many oysters, and spending lots of hours on the beach. Have a great weekend!
Salted Honey Chocolate Cake
(makes one 6-in cake)
For the cake:
Preheat the oven to 350 degrees F. Butter one 6-inch-round cake pan and set aside.
Whisk flour, the baking powder, salt, and cocoa powder in a bowl until combined. In a large bowl beat butter, sugar, and honey in a large bowl with a mixer until light and fluffy. Beat in the egg, vanilla, and milk, one ingredient at a time, scraping down the bowl as needed. Once thoroughly mixed, add in the dry mixture in portions and beat.
Pour batter into the prepared pan. Bake until the cake is lightly golden on top and when an inserted knife comes out clean, about 25 minutes. Transfer to cooling rack and let cool. While cooling, prepare the topping by whipping heavy cream and sugar until stiff peaks form. Once the cake has cooled, top with whipped cream and berries.
- 6 tbsp unsalted butter, at room temperature
- 1 1/3 cups all-purpose flour
- 6 tablespoons cocoa powder
- 1/2 tablespoon baking powder
- 1/2 cups sugar
- 1/4 cup honey
- 1/2 teaspoon flaky maldon salt
- 1 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/3 milk
For the topping:
- 1/2 cup heavy cream
- 4 teaspoons sugar
- variety of fresh berries (I used red currants and blackberries)