Half a bag of flour, several cups of cocoa and sugar, a litre of buttermilk and a whole carton of eggs LATER....... I finally figured out the art of high elevation baking! Here we are in February again, and a whole year has passed since I gleefully won third prize at the Logan Valentine's Chocolate Festival. I wasn't about to enter the same cake recipe as I did last year, which meant I had to put in a few hours in the kitchen coming up with a new recipe, the only thing I didn't realize was how MANY hours.
I found a great recipe that I had made before (back in the Koots) from the Rebar cookbook, but considering it's a westcoast restaurant, the recipe doesn't exactly work at 5000 feet. So I made several attempts before I finally resorted to the internet to find out how to alter the ingredients and temperature. Thank god for the internet. By my fourth cake I finally got it. And my children were only too happy to oblige and be the tasters for each cake, the slumped ones anyways.
Once I mastered the cake, next was coming up with a glaze and creative enough use of chocolate. I settled on incorporating a Raspberry Jalapeno Jelly into the chocolate glaze and threw in a couple teaspoons of chili flakes for effect. The result is a sweet and spicy chocolatey sensation. I topped it off by spelling out the word LOVE with dried chilis (it is a Valentine's day event after all) and titled it "Some like it hot!"
This year I'm hoping there won't be a reenactment of last year's babysitter drama and we'll actually make it to the event. Fingers crossed......