Perfectionism is the voice of the oppressor, the enemy of the people. It will keep you cramped and insane your whole life, and it is the main obstacle between you and a shitty first draft. I think perfectionism is based on the obsessive belief that if you run carefully enough, hitting each stepping-stone just right, you won’t have to die. The truth is that you will die anyway and that a lot of people who aren’t even looking at their feet are going to do a whole lot better than you, and have a lot more fun while they’re doing it. ~ Anne Lamott (Bird by Bird
I’ve been feeling a little caged recently. My days seem to revolve around work–teaching, writing the dissertation, going home and taking care of the dog and dinner and then grading/preparing for class the next day. Sure, there are some joyful moments–the play of shadows on a building as I walk to campus or a visit from a student who wants to talk about how she prefers Dostoevsky to Tolstoy (hear, hear!)–and successful ones, too, but, for the most part, it seems like this is a rut that will, at least until I am free of both the dissertation and this current teaching assignment, just keep on giving.
Of course, I realize that this is what life is like (this is perhaps a sad realization, but a true one all the same) and that, if you want to achieve that elusive state of happiness, you simply must both find and make your own joy within the endless monotony. For me, this used to be going to the movies or reading a book for fun or baking a cake, but these days I don’t always have time for such things (or I don’t feel that I do; really, two sides of the same coin). You may be wondering why I don’t make time for them and, let me tell you, it’s a reasonable question. But the truth is that I can’t really read while I’m writing and my productivity level, at this stage at least, needs to remain high; as for the movies, the pup can’t be left in the crate forever and ever…and, when you teach M-F, there really aren’t any free evenings….and that beautiful thing we call the weekend disappears in the blink of an eye.
But this weekend I decided that something had to give. And believe me when I say that it was a strange weekend to decide to let go of my rigid ideas about dissertation writing madness. On Friday I ran into my dissertation adviser, who asked if I’d be sending her something soon. While this may seem like an innocuous question, within it lurked the insinuation that it was high time that I send something and maybe that I already should have
sent something (and, no, I’m not projecting). I promised something by the end of the next (i.e. this
) week and I will, come hell or high water, deliver on said promise. But her question also made me feel even more tired. And by tired, I mean “brain tired,” that feeling of fatigue that makes you think that you need to rejuvenate yourself by taking time off. Maybe you don’t really think you have time to spare, but you know that, without it, there will be no further progress (as a sidenote, the New York Times confirmed my inherent belief about this
in the Sunday paper).
So I baked and cooked to my heart’s content. On Friday night, I tried my hand at popovers for the first time ever. I was largely inspired by this post
on popovers, which I had been rereading the whole week, although I went with this recipe
instead, using a mixture of fresh rosemary, Parmesan and goat cheese. Upon first glance, I was attracted to the height and the beauty of this souffle-like bread and, to be entirely honest, I welcomed the challenge that they posed: will they or won’t they rise? And then, will they or won’t they deflate? Mine did both–they rose and then they deflated before I could get them out of the pan–but that’s okay. I’ll have better luck next time and, paired with a variation on this soup
, they were, even if in the shape of hockey pucks, nothing short of one of the most comforting Friday night dinners ever.
Then on Saturday, the Greek, who is not the world’s biggest fan of dates, spent the evening building a reactor in lab, which meant that I was on my own for dinner. Armed with baby spinach and almonds from a recent trip to the grocery store, I made a salad
–not just any salad, an Ottolenghi
salad from Jerusalem
–that celebrated the date for dinner. Even with fresh red onions, it was a winner. And then, for dessert, I abandoned food and watched two episodes of Castle
instead, which I’ve taken to because Firefly
has convinced me that Nathan Fillion
is more than worthy of a little crush.
But the crown jewel of my weekend experiments didn’t take place until Sunday. I had received an email from Food52 on Saturday morning that featured 9 Chocolate Cakes
, but as simple (i.e. boring) as chocolate cake can sometimes be, these were not just your average chocolate cakes. They were glossy, creative (Chocolate Thai Green Curry Cake
?) and provocative enough to send even the most unenthusiastic of bakers into the kitchen to dirty more than a dozen dishes. Personally, I had my heart set on the Rich Chocolate Cake with Coconut Filling and Ganache
. So I made it.
You don’t realize how much you need chocolate sometimes until you have it in your mouth. And, clearly, I needed it desperately–layers of it, in fact. This cake, from its softly tangy coconut-cream cheese filling to the drizzle of ganache that goes on top, comforted me, reminding me that everything would be okay. In part, it was the chocolate coconut combination that, ever since I was a child, has been a favorite of mine, largely thanks to the simple goodness of the classic Almond Joy
. Beyond this simple reminder of childhood, this cake also broke the curse
that has plagued me and the bundt cake pan
that, until this past weekend, I had never successfully baked a cake in. In and of itself, this is the stuff of weekend miracles.
Maybe this isn’t the kind of productivity I was, in my most perfect world of worlds, hoping for, but I’ll take what I can get. Fortunately, with this particular (under)taking came a lot of rich chocolate leftovers and enough ganache and toasted coconut flakes to last through and well beyond Valentine’s Day. Considering the way the rest of my week is going to look, I’m definitely going to need it.
Chocolate Bundt Cake with Toasted Coconut Filling and Chocolate Ganache
Yields a ridiculous amount of heavenly slices (12-16, depending on their thickness)
Adapted from Food52
I wanted the coconut flavor in this cake to be highlighted, so I decided to toast the cup of coconut that would go into the cream cheese filling, as well as to toast an additional half cup for sprinkling on top of the ganache frosting and on individual pieces. In a moment of baking/cooking happenstance, when I was at the supermarket picking up the chocolate for this cake, I saw that I had an unexpected option that would also work with my goal of making the cake extra coconut-y. Rather than use regular old bittersweet chocolate for the cake itself, I decided to go with Theo’s Toasted Coconut Dark Chocolate.
Also, while I’m not exactly stingy when it comes to putting sugar in baked goods, when I saw that the cake called for 3 cups of sugar, I couldn’t bring myself to do it, so I added only 2 instead. The taste, in my opinion, was just right; in fact, I think an additional cup of sugar might have been overkill.
As a final note, I don’t usually bake with shortening, but I decided to give it a go in this recipe. I could have substituted 2/3 cup coconut oil for the shortening–this would have reflected my coconut-to-the-max goal–but for some reason I decided that it couldn’t hurt to go with shortening. Since I have some in my pantry, I decided to use it.
For the coconut cream cheese filling:
8 ounces cream cheese, softened
1/3 cup sugar
1 1/2 cup unsweetened flaked coconut (I like Bob’s ), lightly toasted (1/2 cup is to be set aside for decorating the cake)
1/2 teaspoon vanilla
For the cake:
10 ounces Theo’s Toasted Coconut Dark Chocolate, finely chopped
2/3 cup shortening
3 cups cake flour
2 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups strong black coffee (I used instant espresso powder to make the coffee)
1 1/2 teaspoon vanilla
For the ganache:
1 cup heavy cream
10 ounces bittersweet chocolate (I used Ghiradelli’s 60% Baking Chips)
-Preheat oven to 350 F and grease a 10-12 cup bundt pan and dust it with cocoa powder. Shake out excess and set aside.
-Add the softened cream cheese, 1 cup toasted coconut, egg, vanilla and sugar to the bowl of standing mixer fitted with the paddle attachment. Mix until well incorporated and set aside.
-In a small saucepan, melt the 8 ounces finely chopped chocolate and shortening. Set aside to cool.
-In a medium-sized mixing bowl, whisk together the cake flour, sugar, baking soda and salt.
-Then, in a large mixing bowl, whisk together the cooled chocolate mixture, coffee, vanilla and three eggs. Once mixed, pour in the dry ingredients and, with a wooden spoon, mix until just combined (be sure to scrape the bowl to make sure that you get all of the flour).
-Pour half of the cake batter into the greased bundt pan. Then, pour the coconut cream cheese mixture on top and spread very lightly with a spatula. Pour the remaining chocolate cake batter on top and lightly shake the pan so that the batter settles evenly (N.B. In the notes on Food52, I read that the coconut cream cheese mixture might rise to the top of the cake pan once the rest of the batter is added. In my experience, this didn’t happen, but, if it does for you, it doesn’t seem to be a problem.)
-Bake on the center rack for 65-70 minutes or until a cake tester comes out clean (N.B. Again, I would like to note that the original recipe says that the cake should be done after 45 minutes of baking; I started checking my cake at that point, but a cake tester didn’t come out clean until a little after a solid hour of baking. You might want to start checking around 50 minutes, but I would anticipate the cake taking over an hour to bake fully.).
-Cool the cake in the pan on a wire rack for 15-20 minutes and then invert it onto a serving plate.
-As the cake cools, make the chocolate ganache by bringing the heavy cream to a simmer. Then, turn off the heat and whisk in the chocolate chips until the mixture is smooth and shiny. Set aside to cool slightly.
-Drizzle on the chocolate ganache–as heavily or as lightly as you desire–while it is still thin enough to pour easily; sprinkle a handful of toasted coconut flakes onto the gooey ganache for decoration.
-If you have extra ganache, I recommend setting it aside for serving; spreading it onto a slice of cake makes for a nice chocolate touch and a dollop is just as satisfying. An additional sprinkling of coconut also makes for a flavorful and decorative touch.