studio rien: Mother's Day flowers + my favorite chocolate cake
all the sweet gifts, with the scent of spring
Hello my chickadees,
My child has recently become obsessed with Greek myths, an interest that has spilled over into our reading, listening, and well, every conversation. Most fun right now is determining our own powers, as if we were the gods themselves. Or, to be more accurate, our small tyrant declares our gifts, accompanied by greatly descriptive drawings. (For his future baby sibling, dubbed “God of Litul Things”: transportation, kindness, music, hope, and… donuts.)
For himself, the King of Gods has claimed “beautiful flowers” (along with bows and arrows, though we’ll let that go). He magnanimously agreed, however, that I could have wind, and sting rays too. Finally, I was dubbed Queen Goddess of Sweets, a title I do not hold lightly.
This weekend is Mother’s Day. For the mother goddesses among us, with all their gifts, we send an offering of flowers and hopefully a cold, decadent wedge of cake too.
Easy options for both below.
with my blessings and a stray blossom, freyan
Mother’s Day Flowers
Order now, be delighted this weekend. Vase arrangements, wrapped arrangements. Spring blooms! Fluffy, fragrant. Available for local delivery or Fort Greene pick up. Not many left. Get em here.
The Cake
I made two towering versions of this cake for the child’s birthday party** last year—three layers each, one swaddled in chocolate frosting and another in vanilla—and overheard the best compliment of my life when someone murmured “Betty’s makes the best cakes!” It does! Only this was not from Betty’s, it was from my very own kitchen!
And so without further adieu: sour cream chocolate layers pulled from Smitten Kitchen’s chocolate peanut butter cake. Note that I have made it before with the peanut butter frosting as listed, and it is very good… but very intense. I generally pair with a classic chocolate or vanilla buttercream, or on a decadent day, a cream cheese frosting.
Recipe makes two thick layers, or three thinner layers, and I highly recommend eating it cold, while lounging in bed.
Ingredients
250 grams all-purpose flour
500 grams sugar
65 grams unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
240 grams sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 large eggs
To make
Preheat oven to 350
Butter the bottoms and sides of two or three 8” round cake pans; add parchment; butter again
Sift all dry ingredients together and whisk to mix (I do all the following steps in a stand mixer, but it’s not required)
Add oil and sour cream and whisk again
Slowly add water while whisking
Whisk in vinegar and vanilla; then whisk in eggs one at a time.
Scrape the bowl, and whisk to mix
Bake: if making 3 cakes, roughly 30 - 35 minutes; if only two, keep going until a toothpick comes out clean (I think I landed around 40 or 45 minutes)
Let cool! The cakes even cool are *very* soft and crumbly; be careful as you tip them out of the pans
I wrap the layers and chill before frosting; freezing would be even better
Enjoy enjoy
**…the same child who requested chocolate cakes and, after eating three slices, casually informed he does not, in fact, really like chocolate. Motherhood!
