The light rolls in the morning and the kitchen stays grey all morning. The coffee steam, the puppy yawns, the crocheted blanket that scratches my arms. The murky water in the flower vase and the cilantro that's growing fast in the windowsill. The dogwood whose petals fall and the mud-caked floor near the doorway. The candy dish that is empty and the freezer that is full. The dog toys that scatter on the carpet and the sleepy eyes of Nolan as he gets ready for work. The moths that find their way to the light by the bed. The uneven tablecloth and the shaggy field up on the hill.
This is our house.
This is our home.
We're growing with this home. Long spurts and short, lazy inching toward a goal. An ebb and flow, but at least its a kinetic feeling in this house. And that's what Spring has become--energy. Movement. Growth. Things I have not known for the better part of my time since high school. And I am reveling in the potential we've always had in us to create this home of ours.
And here is a cake, simple and unique in that it's finished with boiling water. It's a taste of home, a bit rich and calmed on the palate. I gave it to my beautiful friends who have made this home so much easier to ease into.
Chocolate Cake with Earl Grey Whipped Cream
This recipe was adapted from I am Baker.
- 1 cup AP flour
- 1 cup white sugar
- 1/2 cup cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 egg
- 1/2 cup whole milk
- 1/4 cup tahini
- 2 TB olive oil
- 1/2 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup boiling water
- Preheat oven to 350*F and prepare an 8-inch square cake pan
- In a large mixing bowl, mix all ingredients together in the order the ingredients are risen
- Pour into your cake pan and bake for 30-35 minutes or until top is puffed and bouncy
- Let cool before adding whipped cream
Earl Grey Whipped Cream: In a saucepan, heat 1 1/2 cup heavy whipping cream on medium-high until bubbles just begin to form. Take off of heat, add 3 teaspoons of Earl Grey looseleaf. Put lid on and let steep for one hour. Sieve to remove most of the tea. Place in fridge to cool, at least 2 hours. When cooled, whip on high in the bowl of a stand mixer fitted with a whisk attachment. Add 1/2 cup confectioners sugar and a teaspoon of vanilla when peaks begin to form. Continue to beat until stiff and glossy.