Let’s face it: we live in a Momofuku world. Desserts these days are prized for taking hours to create, containing outlandish ingredients, and requiring surgeon-like skills to execute. If you’re not familiar with the wild desserts coming out of this New York restaurant, here is a good article by Bon Appetit.
I think desserts like this are wonderful. Once in a blue moon, I even like tackling such projects. Furthermore, someone in my house has been begging for me to make the Momofuku carrot cake truffles. At some point, I’m going to have to oblige.
Truthfully, I believe I have an old soul. I long for simpler days, and I think often of how my grandparents grew up and compare it to my own life. Anytime I’m scooping Beluga lentils out of the bulk bins at an over-priced natural foods market, I pause. My grandparents most certainly did not eat lentils. When I get frustrated that my small town grocer does not carry watercress, I remind myself that iceberg and homegrown Romaine were good enough for them, and therefore, they should be good enough for me.
I like to create delicious desserts using simple ingredients. I don’t like to drive to the store just for one ingredient, because, well I don’t have the time. I work full time at a job I love, and I also run this site, which takes more time than I ever imagined. I bake using what I have on hand. My hope is that you also have these items on hand and can whip up something delicious, too.
If you think about it, marble cakes must have been quite the rage when they first came out. “Can’t decide on a cake flavor? Have both!” But now, two-flavored cakes are borderline boring when compared to today’s modern desserts with exotic ingredients.
This cake, however, is anything but boring. The vanilla pound cake is rich with a tender crumb. The chocolate batter has instant espresso stirred in to amp up the cocoa powder. This cake is nothing short of perfection: simple vanilla and chocolate harmony.
And that’s how I like it: simple and perfect.