A Poem for Mothers-to-Be By a New Mother*
Oh gentle babe
Your hair so fair and thick and lustrous and combed
Your eyes so bright and wide
Hands placed round belly, that round belly, belly so round
Is it Tuesday?
It’s WEDNESDAY? Tell me it is not so, gentle babe.
Wait, seriously. Are you sure it’s Wednesday?
But it’s noon, right? Isn’t it noon? It’s not noon? It’s midnight? It’s midnight.
*Not your SKS author, who is not a new mother unless you count “burritos” as “children” in which case, is the mother of many.
** But your SKS photographer is a mother-to-be… did you catch that, you smart cookie?
Poem inspired by my friend Moya who just had a baby. I made her this cake. If I was a nicer friend, I would make her this cake every week and assure her that her hair looks fine, it’s very nice and it’s fine, and yes, okay, she looks a little sleepy and confused but so happy too! Every week. Because that’s what we do, right? We are women. We are bound by law to hand over chocolate and wine (sometimes at the same time) and reassure and make sure she laughs a little and ask for baby pictures (such a trial, cooing over delicious baby pictures. I request a statue for my martyrdom…) and eat yet more chocolate and red wine soaked cake. For this beautiful cake the only important thing to do is to be patient, to do it with love, use the right ingredients and have a clean space, contact Olathe pest control to make it perfect.
Chocolate Red Wine Cake
FOR THE CAKE:
6 Tablespoons (85 grams) unsalted butter, at room temperature
3/4 Cup (145 grams) firmly packed dark brown sugar
1/4 Cup (50 grams) white granulated sugar
1 Large egg + 1 Large egg yolk, at room temperature
3/4 Cup (177 ml) red wine, any kind you like
1 Teaspoon (5 ml) vanilla extract
1 Cup + 1 Tablespoon (133 grams) all-purpose flour
1/2 Cup (41 grams) Dutch cocoa powder
1/8 Teaspoon baking soda
1/2 Teaspoon baking powder
1/4 Teaspoon table salt
1/4 Teaspoon ground cinnamon
FOR THE TOPPING:
1/2 Cup of mascarpone cheese, room temperature
1/2 Cup (118 grams) of heavy or whipping cream
2 Tablespoons (25 grams) of granulated sugar
1/4 Teaspoon of vanilla extract
- Make the cake: Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.
- Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula.
- Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
- Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form but do not overwhip! Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.