We made this cake for my grandfather’s 97th birthday. I’m not going to write down the recipe for it, because you really should just go buy Dorie Greenspan’s book Baking: From My Home to Yours, and make it out of that (it’s the one on the cover, with cake crumbs patted all over the outside). I do recommend our one embellishment, which was to stuff the frosting layers with fresh raspberries, and have lots of additional raspberries available to scatter over the top. Raspberries + chocolate cake + marshmallow creme frosting. Oh, yes.
It was a bit of a messy dessert, as the marshmallow frosting got soft and melty in the sun, and the raspberries were so ripe they turned people’s hands crimson. But it’s not like that was a real problem.
I realize there has been a dearth of posting around here since we got back from our trip. Between the incredible heat and drought Western Washington has been hit with, and some personal stress in our lives, we’ve been eating some very comforting and predictable things – soup, pizza, stir fry – and going out for burgers when necessary. We’ve done a lot of cooking, but it either hasn’t been worth talking about or I was too busy to photograph anything.
One thing we have been doing is processing berries. The hot weather has really brought on the harvest, making it a bit more urgent than usual to appreciate them while they’re available. We’ve been buying a half flat of berries every week at the farmer’s market, eating all we can and then prepping the rest for the freezer. There’s not a lot of room in there, thanks to the half a lamb taking up most of the extra space, but we should have a good winter’s supply of fresh raspberries and quite a few blueberries for our morning smoothies. Now that’s a comforting thought.