The night in question, when Brains showed up at our dorm seeking asylum--haha, get it?--he told us he and one of his housemates, Jason, had got into a little fight. I can't remember how it started, but it ended with Brains shooting the fire extinguisher at Jason, locking himself in his bedroom, and Jason waving a big knife at Brains through the crack at the bottom of his door. Apparently up until the knife came out, the fight was in jest. I can't remember how Brains snuck out of the house, but somehow he made it out to live another day.
I hadn't spent much time with Brains before that, and so I was more than a little concerned about the knife and this Jason person. (Brains kept assuring me that it was all in jest, which I guess must have been true as both of them are still alive and friends today.) We became better friends as the years wore on, and especially when I moved to Portland as he was one of the three roommates I lived with at first. Knives were never a part of our friendship.
He celebrated his 39th birthday yesterday and asked me to bake him a chocolate-chocolate cake. Chocolate has always been a part of our friendship so this I was happy to do.
brains and a different cake in 2006
April 25, 2009
Name of Cake: Chocolate-chocolate for Brains
Occasion: Brains' birthday!
Constituents: 2 9-inch layers chocolate cake filled and frosted with chocolate fudge frosting, heavily sprinkled with sprinkles
Unfortunately, I have no photos for you as my camera is in the repair shop.
But picture this: Rose's All-American Chocolate Butter Cake, made partly with golden baker's sugar and Alter Eco Unrefined Sugar. This sugar is moist and dark and beautiful. Plus it comes from the Philippines, and I like that. E. Guittard Cocoa Rouge Cocoa Powder, which gave the cake this deep red hue, and a deeply lovely full-bodied chocolate-ness. Two layers of moist, chocolaty but not overpowering, tender and light cake.
Picture also: a dark, rich, shiny chocolate buttercream made from one pound of E. Guittard 61% melted chocolate into three sticks of butter beaten with 1/2 cup powdered sugar. As if this wasn't enough, beat in 6 tablespoons of cocoa powder paste (made from equal parts cocoa powder and boiling water).
The frosting, unfortunately, hardened like a chocolate bar after a few hours. This was a great way to keep the cake from drying out, but as a filling and frosting it was a bit too much. Next time, I would at least fill the cake with something creamier. Also, I think serving it soon after frosting would be better as the frosting would be fudgy but not hard. Also, during a hot summer day this frosting would probably stay nice and soft. On a 50 degree night? Chocolate bar.
However, this didn't stop any of us partygoers, incidentally many of whom were Asylum alumni (including Jason!), from polishing off 90% of the cake and lapsing immediately into a chocolate coma.
My work is done.