Just because it’s crazy out there doesn’t mean that kids stop having birthdays or little ones stop wanting to help in the kitchen. When my very grown-up son requested a single layer chocolate cake with sprinkles (he is my son, after all — gotta have sprinkles!) for his birthday, I was happy to oblige with this simple but fabulous Ghirardelli creation. It disappeared very quickly because it was delicious and also because it was small – just enough for the 4 of us in our pod!
- For the cake:
- 2 cups all-purpose flour
- 1¾ cups unsweetened cocoa powder (I used Ghirardelli)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1¾ sticks (or 14 tablespoons) softened, unsalted butter
- 2 eggs
- 2 teaspoons vanilla
- ¾ cup boiling water
- Rainbow sprinkles
- For the frosting:
- 1 10-ounce bag bittersweet chocolate chips (I used Ghirardelli)
- 2 tablespoons unsweetened cocoa powder
- ¼ cup boiling water
- ¾ cup unsalted, softened butter
- ¼ cup confectioner's (powdered) sugar
- pinch of salt
- Preheat oven to 350F degrees.
- For the cake:
- Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper.
- In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add milk and butter and beat on medium speed for two minutes.
- Add the eggs and vanilla, and mix until incorporated.
- Stir in boiling water.
- Divide the batter evenly between two prepared pans.
- Bake for 30 minutes or until a knife comes out clean when inserted into the center of the cake.
- Cool on a wire rack for 10 - 15 minutes. Remove cakes from pans, discard the parchment paper, and transfer them to a wire rack to cool completely.
- For the frosting:
- Melt chocolate in a double boiler - that is, put in a pan and simmer that pan over another pan of gently boiling water; stir occasionally until smooth.
- In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high heat until light and fluffy.
- Add the chocolate on low speed and then beat in the cocoa mixture.
- Scatter rainbow sprinkles on top of both cakes (or the top layer if you've made a 2-layer cake) as generously as you wish!
Then I heard from the other coast where there are three little girls who love to help in the kitchen, especially when there are sweets involved. For years I’ve brought them meringues from French bakeries here, there, and everywhere. “Meringue” was one of their first words — and now that they’re stuck at home for many days (can you say snowstorms and global pandemic?) they’ve learned to make their own! Their nanny is a fan of meringues too and found a recipe they could easily do together … and it actually doesn’t contain a lot of sugar. Don’t these cookies look festive? My feeling is that since they’re mostly egg whites, they’re sort of a health food. Don’t you agree?
Enjoy, and have a merry merry Christmas!
- 4 large egg whites at room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup sugar (200 g)
- 1 teaspoon vanilla
- Possible additions: food coloring, chocolate chips, or peppermint or almond extract, optional
- Preheat oven to 225F degrees and line a large cookie sheet with parchment paper.
- Combine egg whites, cream of tartar, and salt in a large bowl that is completely clean and free of any grease (not even a drop of grease or this won't work!)
- Using an electric mixer (or a stand mixer with a paddle or whisk attachment), stir on low until mixture becomes foamy.
- Increase speed to high and gradually add sugar about one tablespoon at a time, stirring after each addition until sugar is completely dissolved, about 15 seconds between each addition.
- Beat until mixture is thick, shiny, and has increased in volume. It should have stiff peaks and sugar should be completely dissolved.
- Stir in vanilla and any food coloring you may want to use, about ¼ teaspoon should be plenty. If using peppermint, be careful to only use a tiny drop or it will be too strong.
- Fit a large piping bag with a large tip or snip the edge of a plastic bag at the bottom corner and transfer meringue to the bag.
- Pipe onto prepared cookie sheet -- they can be close to each other as they will not spread during cooking.
- Bake for one hour then turn off the oven but do not open the oven door! Leave the oven door closed for about 2 hours to allow cookies to cool completely in the oven before removing them.
- The cookies should then be crisp and ready to be stored in an airtight container.
- As long as they're kept away from heat and moisture, they should remain crisp.
Meringues are my very favorite cookie! Audrey and I have made them, and even experimented with Stevia instead of sugar, although the sugar adds something to the texture that Stevia can’t replace. I think we might just have to make a batch of these soon! Love reading your posts, Rhona – and please give that baby boy a big smooch for me next time you’re lucky enough to hold his scrumptious little plumpness!
I totally will, Amy! And we’d love to see a picture of your meringues next time you and Audrey make them!