Purple blueberry cake: Baking with my son (and Legos) for #SundaySupper

OK, so the title should probably be lavender or perhaps lilac blueberry cake, but it's a work in progress and a deep, rich purple is the goal. I am aiming for a purple like Juana Cocina's blueberry sour cream ice cream, which is out of control gorgeous. And I am aiming to create rich color without using artificial food dyes. But the spectacular color was not to be this time. Oh well. My five (and a half) year old son and I had fun baking this cake. So did some of his Lego friends, especially Captain America who defended us from the flour monster.

This week's theme for #SundaySupper is kids in the kitchen. Getting kids in the kitchen early and getting them involved in making some of their own food is a great idea. It builds basic cooking skills like measuring, reading recipes (my boy isn't there yet, but he will be), some basic math, some nutritional information, but more important it creates a sense of comfort and confidence in a kitchen, like this is a place that you know and feel at home in. The best way to control what and how much you eat is to learn to cook it yourself. Without the confidence built from familiarity, the kitchen can seem intimidating. (I've written about fear in the kitchen before.) Thankfully, my boy won't grow up with that fear. 

I asked him what he wanted to make for this blog post, and he decided he wanted to make a cake and frosting from Williams-Sonoma's The Kid's Cookbook, which has lots of great somewhat simplified recipes (good for adults too) that are almost all made from scratch (which is really important to me; I am afraid I don't much care for "recipes" that start with processed, packaged foods). From the basic recipes in there, we modified them a bit to try to get color into the cake and the frosting. Like I said, I am not ecstatic about how the color turned out and will probably have to try a few more variations until I get it as purple as I want it to be, but it's a tasty cake anyway. (As you will no doubt notice, I am not skilled when it comes to decorating cakes. Perhaps one day I will learn to do better, for now, I'll just muddle through.)

Ingredients

FOR THE CAKE

• butter for greasing the cake pan (about 1 Tbsp)
• flour for the pan (about 2 Tbsps)
• 1 3/4 cups all-purpose flour
• 2 1/2 tsps baking powder
• 1/4 tsp salt
• 1/2 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 tsps vanilla extract
• 1/3 cup pureed frozen blueberries (I really like Wyman's frozen wild blueberries)
• 1/3 cup milk

FOR THE FROSTING

• 12 Tbsps butter, room temperature
• 3 cups confectioner's sugar (sifted)
• 2 Tbsps pureed frozen blueberries, strained
• 2 Tbsps heavy cream
• 1 1/2 tsps vanilla extract
• plus about a cup of blueberry jam for the inside of the cake 

Instructions

FOR THE CAKE

Preheat the oven to 350 degrees Fahrenheit. Then grease and flour an 8-inch springform pan:

Measure flour, baking powder, and salt into a medium bowl and mix it together. Set it aside for now. 

Add sugar and butter to a mixer bowl. Beat with the paddle attachment of your stand mixer until the butter and sugar are creamy. 

Add the eggs and vanilla and continue beating the mix until smooth. Reduce the speed on the machine and add the blueberry puree and the milk. Finally, add the flour mixture. 

Combine everything quickly, but completely, and spread the batter into your springform pan (note, the batter isn't very runny, you will want to smooth it out with a spatula). And, because I trust the farmer who raises my eggs, I let my son sop the pot. (I wouldn't do this with industrial eggs anymore.)

Bake it in the oven for 45 to 50 minutes. When it's done (test for doneness with a toothpick inserted in the center of the cake; if it comes out dry, the cake is done), take it out and let it cool in the pan on a baking rack for 15 minutes. 

Then, get the cake out of the pan and let it cool completely on the baking rack. Go ahead and get out your butter to soften and blueberries to defrost during this time. (My boo and I watched Captain America while it cooled; it was on the fourth of July that we baked this after all.)

FOR THE FROSTING

To make the frosting, puree about a quarter cup of blueberries and strain the puree. I went ahead and poured the heavy cream through the strainer to try and pick up more of the color. 

Add the butter, cream, blueberry puree, vanilla, and confectioner's sugar to your mixer bowl.

Beat until the frosting is fluffy. 

Cut the cake into two layers. Spread a layer of blueberry jam on the bottom layer. Then gently place the top layer onto the bottom layer. Try to line them up as evenly as possible. 

Spread a thin layer of frosting all over the cake. This layer is called the crumb layer and will basically glue down the crumbs. Then spread a thick layer of frosting all over. To make my super fancy border, spoon frosting into a plastic bag, cut a tip off one corner, and push out one little dollop of frosting at a time all around the outside rim of the cake. 

Then invite some friends over to eat it. 

And of course, it wouldn't be #SundaySupper without all the other great meals that my fellow bloggers have put together this week. Check out all these tasty meals that can get your kids in the kitchen:

Start your day:

• Panko Encrusted French Toast Sticks ~Doggie At the Dinner Table 
• Pineapple Not-Upside Down Muffins ~In the Kitchen with Audrey
• Bacon, Egg & Sausage Breakfast Cups ~Daily Dish Recipes 
• Buttermilk French Toast with Homemade Cinnamon – Raisin Bread ~What Smells So Good

Healthy snackers:

• Snack Attack: 3 Healthy Choices for Little Nibblers ~Cindy’s Recipes and Writings
• Fruit Salad in an Orange Cup ~Mama’s Blissful Bites 

Main meal:

• Whole-wheat Pretzel Dogs ~Family Spice
• Poblano Mac ‘N Cheese ~Juanita’s Cocina
• Coconut Chicken and Shrimp ~Super for a Steal 
• Lunie and Mini-me’s Grilled Pizza ~Cravings of a Lunatic
• Hedgehog Meatballs and Chili Dog Pie ~Cooking by the Seat of our Pants
• Walking Tostada ~Shockingly Delicious
• Mini Sausage Rolls ~Small Wallet Big Appetite
• Mini Corn Dog Muffins ~In The Kitchen With KP
• Mexican Black Bean & Quinoa Burgers with Homemade Guacamole ~Cupcakes and Kale Chips
• Threaded Spaghetti Hot Dog Bites ~Damn Delicious
• Golden Potato Patties ~My Trials in the Kitchen 
• Grilled Chicken Wings in Sesame Flavors ~The Queen’s Notebook
• Spaghetti Tacos ~Girlichef
• Parmesan Corn on the Cob ~Home Cooking Memories 
• Yum Yum Salmon  ~Family Foodie
• Pad Thai ~Meal Planning Magic 
• Chicken Tortilla Bake ~Mrs. Mama Hen

Sweet treats:

• Chocolate Slab ~Happy Baking Days 
• Chocolate Chip Cut-Out Cookies ~Chocolate Moosey
• Self-Crust Coconut Pie ~Magnolia Days
• Fresh Cherry Clafoutis ~The Meltaways
• Wolf’s Wonderful Peanut Butter-Brownie Fudge Sundaes ~The Weekend Gourmet
• Cookies and Cream Ice Cream ~The Messy Baker Blog
• Healthy Creamy Caramel Apple Parfaits with Greek Yogurt ~Sue’s Nutrition Buzz
• Chocolate and Salted Caramel Pudding Pops ~Hezzi-D’s Cooks and Books
• Chocolate Cheese Turnover ~Basic and Delicious 
• Chocotorta Vintage Kitchen Notes 
• Oatmeal and M&M Cookies ~That Skinny Chick Can Bake
• Tropical Popsicles ~Pippi’s in the Kitchen Again
• Carrot Cupcakes ~Diabetic Foodie

Our #SundaySupper live chat will start at 3 pm EST. Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.

Happy Chocolate Cake Day!

Early this morning I learned today is Chocolate Cake Day. Therefore, I felt duty-bound to bake a chocolate cake and write about it so that you, gentle reader, may have some inspiration and tips for baking your own tasty treat. So this is all for you. Don't say I never did anything for you!

Before I get into the how-to's and why-for's of this cake--as well as the results of a little experiment I ran on cocoa--let me talk a little about cake. Cake is one item I have had a lot of trouble with since transitioning to a mostly local and/or organic and scratch-made diet. In my family, we always bake a cake for one another's birthdays. In years past, that has meant going to the grocery store, getting a box of cake mix and a tub--oh all right, two tubs--of chocolate frosting and making a moist cake with creamy deliciousness smeared all over it. But, with our commitment to avoiding most industrial food, this is no longer an option and so we have to bake our cakes from scratch.

And it turns out a lot of science, technique, and finesse goes into baking a good cake; thus, much trial and error ensued. I've made a few disasters: flat, dense, dry bricks with hard frosting crusting the top. Not good. (Not that my little boy minded: sweet is sweet as far as he's concerned.) I tried changing the flour I used to cake flour, still not getting the result I wanted. (And it was a big mistake, I think cake flours are really only for very light and airy cakes, like angel food cake.)

Then, for my last birthday, my husband had a breakthrough and made a wonderful moist cake. What was the difference? Using vegetable oil instead butter. Naturally my husband, the scientist, made this discovery after doing his research. First: Define the problem. What did I want out of a cake? Light and airy, or soft and moist, but not so dense you could, say, pound in a nail with it? I wanted something moist and rich with a springy crumb. Something that would feel chocolate-y and unctuous on the tongue. And I didn't want it to get dry and crumbly when you put it in the refrigerator for a day.

Once he knew what I wanted, he hit the books, or, to be more precise, a book, Shirley O. Corriher's BakeWise, to uncover the secrets of a moist cake. And voila, he hit pay dirt. Here's what Corriher says about using oil in cakes, "Oil coats flour proteins better than a solid fat and prevents their absorbing liquid from the batter to make gluten. This leaves more moisture in the batter. Cakes made with oil can be not only tender but also very moist."

Aha! So because we were using butter in our cake, we were losing moisture. Furthermore, we were developing gluten, which naturally toughens up a dough (a great feature in bread, not a great quality in cake). Obviously, the taste of butter is incomparable, so we were hesitant to use oil, but then decided to give it a try, realizing that most box cakes we had ever made included oil. Mike tried an oil-based recipe that he found in Tish Boyle's The Cake Book with great results. I've used the same recipe below, with the difference that I replaced the recipe's whole milk with buttermilk. (Why? Well, I have a lot of it, for one thing. Also, the acidity in buttermilk reacts with the baking soda, so I wanted to see what, if any, effect that would have on the final cake. However, because baking powder, which contains its own acid, is also in the recipe, it may not make much of a difference at all. Mostly, my chimp curiosity was to blame.)  

Before I get into the cake recipe, here's another thing I was curious about: the red in red velvet cake. Traditionally, the red in red velvet cake came from a reaction in the cocoa when you added an acid (vinegar or buttermilk), which would bring out the reds in the cocoa. Because I had the cocoa out anyway, I decided to test this. It didn't really work. I was sad. I was hoping for a dramatic transformation. I don't know why nothing happened; it may be the cocoa made now has somewhat different chemical properties than it used to have. Here are some before-and-after pictures (actually I think there's more red in the before picture, but that may have been caused by the light):

Before: A slurry of cocoa powder and water

After: Here I added a couple tablespoons white vinegar. No change. Sigh. 

Now, on to the recipe for the cake.

Devilishly Moist Chocolate Cake
[Adapted from Tish Boyle's The Cake Book]

Ingredients:

• 1 and 1/3 cups all purpose flour
• 3/4 cup cocoa (not Dutch process)
• 1 and 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 and 2/3 cups granulated sugar
• 1/3 cup neutral-flavored vegetable oil (such as canola, safflower, etc.)
• 2 large eggs
• 1/3 buttermilk (or whole milk)
• 2 teaspoons vanilla extract
• 1 cup boiling water

Steps:

Turn on the oven to 325 degrees (Fahrenheit). Butter and flour a nine-inch pan (spring form is nice; it's so much easier to get the cake out).

Mix dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) into a stand-mixer bowl. Using a paddle attachment on slow speed, gently mix these ingredients until they are evenly distributed. Then add the sugar and do the same thing.

Next, while the mixer is going at slow speed, pour in the oil. Mix for a few minutes until the oil is evenly distributed and the mix sort of looks like crumbly sand.

Now, in another small bowl, whisk the eggs until blended. Add vanilla extract and buttermilk to the eggs and whisk until blended. (Make sure at this point that you've got water boiling. I almost forgot.) With the mixer on low speed, add the egg mixture, stopping the mixer to scrape down the sides of the bowl from time to time. (And don't be afraid to make a mess of your kitchen.)

Now, add a little bit of boiling water at a time, letting the mix get smooth until you add the next bit. Make sure to scrape down the sides. Mix until smooth, but no more. Pour the batter into the pan you've prepared and slide it into the oven. Bake for 45 minutes, then test for doneness by sticking a toothpick into a few center spots in the cake. If they come out clean, take the cake out of the oven. If there are wet crumbs on the toothpick, leave it for as much as 10 more minutes.

Let the cake cool a few minutes in the pan before removing it. Let it cool completely before frosting it.

Dark Chocolate Sour Cream Frosting

[from Tish Boyle's The Cake Book]

Ingredients:

• 6 oz bittersweet chocolate, chopped or broken into pieces
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream, room temperature
• 2 and 1/2 cup sifted powdered sugar
• 1 teaspoon vanilla extract

Directions:

Melt the chocolate by placing it in a heat-safe glass (like a Pyrex measuring cup) in boiling water (make sure that water doesn't boil into the chocolate; it will change the chocolate's texture in undesirable ways). Set it aside to cool until it's comfortable to touch. (This is important, otherwise you'll cook the sour cream and melt the butter, which would result in a kind of icky mess.)

Put the butter into your mixer bowl and beat it with the paddle attachment until it's creamy. Add the sour cream and beat until smooth.

Add a little confectioner's sugar at a time and beat until the mixture is light and creamy. (When you add the sugar, start the mixer on slow and bring up to higher speed. Otherwise you will have an exciting powdered sugar explosion in your kitchen.) Beat in the vanilla extract.

Finally, add the cooled chocolate, a little at a time. Scrape down the sides of the bowl a few times. When you have brought together all the ingredients, beat the frosting for a minute or two so it gets fluffy. Then spread it on your cake. (I am not much of a cake decorator, so I am afraid I can't give you any tips, other than spread a thin layer first to "glue" down the crumbs--also called a crumb layer.)

If you want to make it a layer cake, I have added some pictures below for a handy way to halve your cake evenly (learned this trick from Williams & Sonoma Tools & Techniques). Me? I am going to eat some cake. And then I've got to clean up this mess!