Last week has come to a close and I finally have a moment to reflect. It’s been a long one, and I’ve spent most of it buried in textbooks. I’ve come to know finals week as a time when the immense stress I’ve been under for the preceding 16 weeks intensifies by a factor of ten. Admittedly, the closing of this semester was much easier than ones past, but it nonetheless took a toll on my schedule, my eating habits, and my sleep patterns.
I normally drink coffee at a rate of about once per month, but this week, the majority of my midday calories have come in the form of espresso. I’ve sat in the same chair at the same table in the same corner of the same cafe for days straight, exchanging sheepish glances with the baristas when I move only to place another order. I’ve done a fair amount of people-watching, noticing the daily regulars and what’s consumed alongside their cappuccinos. From strangers, I’ve received several nods of sympathy and many words of encouragement. I’ve lent a few pencils here and there and chatted with a lively group of women who commented on the strain of my concentration. My studying stint is now complete, and for the next six weeks I am blissfully free of educational obligation.
The timing could not be better, as yesterday I celebrated an exciting milestone. With a handful of my closest friends and a bottle of champagne, midnight Sunday marked my entrance into true mature adulthood. To my friends and family, if you’re reading, thank you for making my 21st birthday memorable in every way. I cannot think of a better way to start vacation.
And, as if the aforementioned things aren’t cause enough for celebration, The Chocolate Fig has been reborn. Thanks to this lovely lady and the new header she recently bestowed upon me, plus new hosting, a new platform and a much more cohesive design, my little corner of the Web finally feels like home. Be sure to check everything out, as my About and Recipes pages have also been redone. You also may have to update the URL in your RSS reader in order for the posts to feed properly: Click here for the feed. With this change, overall, I was aiming for something simple, rustic, comfortable and warm. I hope you enjoy it as much as I do, and I appreciate your patience through the change! Do let me know if something doesn't seem to be working properly.
In light of this week’s series of events, a treat is in order. I’d like to share the recipe for the birthday cake I’ve requested from my Mom the past three years in a row, a delicate and airy deep chocolate one topped with freshly-whipped cream and crumbled peppermint Joe-Joe’s (seasonally from Trader Joe’s). The recipe calls for all-purpose flour, but in our version we use some whole-wheat, and I find that this really helps to intensify the dense chocolaty flavor without tasting too wholesome. If you too decide to make this adjustment, use 3/4 cup whole-wheat and 3/4 cup all-purpose for the best result.
Aside from heavy cream and peppermint Joe-Joe’s, if you keep a modestly-stocked pantry you probably have all the ingredients necessary to make this cake. We’ve dubbed it “Busy Day Chocolate Cake” for this exact reason: No matter how hectic your day, there’s always time to make cake.
Enjoy... and I hope you find many of your own reasons to celebrate this week!
Busy Day Chocolate Cake
A family recipe.
Preheat oven to 350’. Into an un-greased 8x8 square pan, sift 1 cup sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups flour, and 6 tablespoons unsweetened cocoa powder. Make three holes in the dry mixture: into the first, put 1 tablespoon white vinegar. In the second, put 6 tablespoons oil, such as light olive, melted coconut oil, or canola. In the third hole, put 1 teaspoon vanilla extract. Over everything, pour 1 cup cold water and mix thoroughly with a fork. The batter will be very thin. Bake in preheated oven for 25 minutes, until cooked through and springy. Serve with whipped cream and crushed peppermint Joe-Joe’s.