when i hesitantly started this site, i only hoped to document some delicious recipes, to learn a little more about food photography, and to allow my creative energy in both of those areas to find a place to land. i really wasn’t terribly familiar with food blogging and hadn’t consistently read many of them. i honestly assumed maybe only my mother and a few close friends would follow the site. little did i know of all of the ways this little blog would enrich my life.
it is surprising how quickly a year can pass. i truly look forward to all of the events, relationships, and recipes that this next year will bring… should be an interesting one!
happy birthday, kumquat!
Chocolate Cake with Kumquat Marmalade Frosting
Yield 1 (8-inch) cake
- 365 grams (about 1 3/4 cups) kumquat's all-purpose flour
- 1/2 cup unsweetened dark cocoa
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 6 large eggs
- 1 1/2 cups sugar
- 1 cup milk
- 1 cup plus 2 tablespoon butter
- 2 teaspoons vanilla
- 1 cup butter
- 1/2 cup kumquat marmalade or other prepared citrus marmalade
- 2 1/2 cups powdered sugar
- 2 teaspoons heavy cream
- Preheat oven to 350°. Line the bottoms of two 8-inch cake pans with parchment rounds.
- Combine flour, cocoa, baking powder and salt in a medium bowl.
- Beat eggs and sugar in a mixer on high speed until thick and pale, about 5 minutes. Beat in flour mixture. Bring milk and butter to a boil in a medium saucepan. Quickly, but carefully, add milk mixture to flour mixture and beat until smooth; stir in vanilla. Divide mixture evenly among prepared cake pans. Bake 30 minutes, or until pick inserted in center comes out clean. Cool completely on wire racks.
- For Frosting, combine butter, marmalade, powdered sugar, and cream in a medium bowl. Beat until well combined. Frost top of one layer of cake, stack another layer and frost top. Frost top and sides of cake with a thin layer of frosting. Chill cake and frosting for 4 hours or overnight. Give remaining frosting a good stir, and use all to frost cake.