If you haven't caught on yet, the Opening Ceremony blog team is a big fan of eating. And anything to do with sugar or butter? Forget about it.
Naturally, today is the holy of holies: Chocolate Cake Day. We're not fans of blasphemy, so we hit up head chef Mike Poiarkoff at Brooklyn's Vinegar Hill House to make us its honorific, insanely delicious Whiskey Caramel Chocolate Cake.
Why is it so good? For starters, Mike told us that the restaurant experimented in the kitchen for over a month to figure out how to make a cake as moist as possible, while still being able to be called a "cake." We'll leave the rest to the magic of discovery. Here, we took the liberty of documenting each step so you can go all Matilda on a cake of your own. God bless chocolate cake, and God bless whiskey.
See the how-to below.
Vinegar Hill House's Whiskey Caramel Chocolate Cake
Chocolate Cake
Ingredients:
Step 1. Preheat oven to 325.
Step 2. With a whisk mix oil, vanilla, eggs, milk, and crème fraiche.
Step 3. Mix all dries together and add to wet mix.
Step 4. Incorporate boiling water.
Step 5. Let sit for 6 minutes.
Step 6. With a small amount of canola oil, grease an 8-inch cake pan and place a parchment paper round at the bottom. Grease the parchment paper.
Step 7. Pour the batter into the pan and tap down until level.
Step 8. Bake for 40-45 minutes, or until a cake tester comes out clean.
Step 9. The cake will fall a bit after baking. This is expected. Turn out onto a wire rack and cool to room temperature.
Whiskey Caramel
Ingredients:
Step 1. In a small, high-sided pot, mix sugar, corn syrup and water together.
Step 2. Cook on medium high heat until the sugar turns to a light amber color.
Step 3. Turn off heat, and with a wooden spoon, stir in butter.
Step 4. Constantly stirring, starting with cream, alternate adding cream and whiskey until combine.
Step 5. Stir in salt.
Naturally, today is the holy of holies: Chocolate Cake Day. We're not fans of blasphemy, so we hit up head chef Mike Poiarkoff at Brooklyn's Vinegar Hill House to make us its honorific, insanely delicious Whiskey Caramel Chocolate Cake.
Why is it so good? For starters, Mike told us that the restaurant experimented in the kitchen for over a month to figure out how to make a cake as moist as possible, while still being able to be called a "cake." We'll leave the rest to the magic of discovery. Here, we took the liberty of documenting each step so you can go all Matilda on a cake of your own. God bless chocolate cake, and God bless whiskey.
See the how-to below.
Vinegar Hill House's Whiskey Caramel Chocolate Cake
Chocolate Cake
Ingredients:
- 1 cup flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup canola oil
- 1/2 cup boiling water
- 1/2 cup milk
- 1 egg, beaten
- 3/4 c crème fraiche
- 1 vanilla bean, scraped
Step 1. Preheat oven to 325.
Step 2. With a whisk mix oil, vanilla, eggs, milk, and crème fraiche.
Step 3. Mix all dries together and add to wet mix.
Step 4. Incorporate boiling water.
Step 5. Let sit for 6 minutes.
Step 6. With a small amount of canola oil, grease an 8-inch cake pan and place a parchment paper round at the bottom. Grease the parchment paper.
Step 7. Pour the batter into the pan and tap down until level.
Step 8. Bake for 40-45 minutes, or until a cake tester comes out clean.
Step 9. The cake will fall a bit after baking. This is expected. Turn out onto a wire rack and cool to room temperature.
Whiskey Caramel
Ingredients:
- 1 cup sugar
- ¼ cup light corn syrup
- 2 tbs water
- 4 tbs butter (tempered)
- 3/4 cup heavy cream (tempered)
- ¼ cup whiskey
- 2 tsp sea salt
Step 1. In a small, high-sided pot, mix sugar, corn syrup and water together.
Step 2. Cook on medium high heat until the sugar turns to a light amber color.
Step 3. Turn off heat, and with a wooden spoon, stir in butter.
Step 4. Constantly stirring, starting with cream, alternate adding cream and whiskey until combine.
Step 5. Stir in salt.
