For chocolate cake that is!
This month, we featured a 48 page single edition recipe book from Short Stack Editions that was all about chocolate. We thought it was fitting to include this little gem given it is February and all!
A little about Short Stack Editions:
“Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.
Launched in 2013, Short Stack Editions published its first three volumes through the success of a Kickstarter campaign. They publish six titles each year, and sell their volumes in retail outlets across America and around the world.
These Short Stacks were created by drawing from the experience the publishers gained by working in cookbook and magazine publishing. Like the best cookbooks, Short Stack Editions consist of original recipes created and rigorously tested by a single author with the home cook in mind. They are beautiful objects meant to be collected, gifted and, most importantly, cooked from. And, like the best food magazines, Short Stack editions are concise, affordable and built for function.
The publishers at Short Stack work with some of the best recipe creators in the business. Their authors have decades of experience working as cookbook authors, food writers, chefs,food stylists and more. You can learn more about the individual authors here.
Short Stack is a contemporary offering of old-school craftsmanship. Each book is printed in America on high-quality paper and our production process is intimate and specialized.
All of Short Stack’s covers and illustrations are original artwork designed by their creative director, Rotem Raffe. You can see more of her work here.
Now, about that chocolate cake. As Susie says, “It’s rich chocolate all the way, the cake you dream about pairing with a big glass of cold milk (whole milk, please!) [and we did]: no nuts, no fancy embellishments [we added freeze dried strawberries].
First things first – FULL DISCLAIMER: I did make three substitutions!
1 – The recipe calls for 2 cups of sugar…I used 2 cups of coconut sugar
2 – The recipe also calls 1/2 cup of canola oil…I used 1/2 cup of coconut oil
3 – I didn’t use the included recipe for the frosting. Instead I melted a whole jar of the Mexican Hot Chocolate Snack Frosting from FROST’D. that we also featured in our February box.
To quote my father in law: “The best (fill in the blank) is the (fill in the blank again) you like” or in other words…”The best chocolate cake is the chocolate cake you like”!
But we have to admit: we really did like this cake. The recipe does say that it is best eaten the day it is made and we have to agree, but that didn’t stop us from enjoying the leftovers. And truth be told – it was gone (although we did have some help) by the next day anyway. Not thrown in the trash or left behind on purpose…GONE…EATEN…and ENJOYED!
Thanks Susie Heller for this, and all of the other wonderful Chocolate recipes in this book.
I think my next chocolate inspired dish is going to have to be the Grilled Chicken Wings with Cocoa-Nib Rub & Honey Glaze!
Until next time –