Easter is fast approaching, so it only made good sense to do an Overthinking Classics on the unofficial dessert of Easter – the carrot cake. I have no idea why carrot cake has anything to do with Easter. Growing up we were far more likely to indulge in a lemon meringue pie and carrot cake was more of a birthday thing. But I suppose I do have an idea. It probably has everything to do with the Easter bunny. In the video below I do dip into the origins of the cake but I don’t talk about the more fanciful trappings of Easter. I really should’ve because this holiday is strange. Stranger than a portly guy shoving himself down a chimney? I would still say yes. A bunny, a mammal, who leaves eggs is hella weird. But that’s not why we’re here, let’s talk cake.
Happy Saturday, friends! It’s a long weekend here in Canada, so I thought this would be the ideal time to trot out a cake, and what a cake it is. This Black Coffee Cake with Cappuccino Mousse certainly puts the “coffee” in the term coffee cake. The cake is dense, chocolaty, and packed with coffee-soaked prunes resulting in a deep almost molasses-esque flavor. The cake is topped with a mountain of airy cream cheese and white chocolate mousse accented with yet more coffee and finished with chocolate-covered espresso beans. It’s an eye-opener and show-stopper all rolled into one. So let’s get into it.
Well, this recipe almost killed me. When I embarked on this journey, I thought this little classic cake would be a walk in the park but I was totally and completely wrong. I overthought this until I forgot my own name. I felt very unsure of every choice I made along the way and my freezer is full of failure cakes. But in the end, I emerged victorious with this beauty in tow. These are the best Chocolate Lava Cakes I’ve ever had and I’m not going to shy away from tooting my own horn over this one because, man, I fought for this. So without further ado, let’s dig into these sweet treats.
With Hanukkah in the rearview mirror, this dual holiday household is ready to turn its attention to the Christmas of it all. And what better place to start than on a sweet note? And it’s an Overthinking Classics episode, which is too perfect for a season full of food-related traditions. Although today’s subject, Sticky Toffee Pudding, pledges no allegiance to any particular holiday, to me it tastes like Christmas. Sure, I’ve had it at other times of the year. It’s particularly consoling in mid-February. But there’s something about this delightful sponge that just seems festive. Perhaps it’s the dates or the toffee or that fact that it pairs well with scotch, but Sticky Toffee Pudding is excellent at staving off the cold and cultivating an atmosphere of warmth and general coziness. What could be more Christmassy than that? So let’s dive right in.
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