Mother’s day is a day for celebration, not only for all those mothers, grandmothers, godmothers, stepmothers, and anotha-mothas; but also a day of blessing and good fortune for those of us who AREN’T mothers. Hail Mary, thank baby Jesus, and praise the God who hasn’t blighted me with a parasite of my own yet. And, besides, it gives me another oppertunity to do what I do best: make people feel good.
My mom is awesome. I’m sure that everybody else feels the same about their moms, but seriously. What mom out there takes her daughter canoeing in the Canadian wilderness, where she could be eaten by a moose? What other mom thinks it’s perfectly okay to let her daughters dance around a giant fire? Naked? Yeah. Mine does. Not to mention, she supports everything I do, respects all most of my decisions, and is my own personal cheerleader? Like I said. Awesome.
For those of you who have issues with your mom…work it out. It can’t be so bad between you that you feel animosity and that you can’t talk about it. There is never “we’ve talked too much”; because whether you like it or not, at the end of the day, you came out of her vagina. You are alive because of her, and she has an undeniable, unsupressible maternal instinct to love and protect you. Here’s another inevitability: she will die before you do. And you’re going to have to deal with that. So here’s my advice: love her, be around her, talk to her, befriend her…as much as you can before you lose her.
Oh. And feed her chocolate cake.
(tweaked from CD Kitchen)
6 ounces milk chocolate chips
6 ounces dark chocolate (or bittersweet) chips
1 cup unsalted butter
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 can (16 ounce size) chocolate syrup
1 cup buttermilk
1 teaspoon vanilla extract
1. Spray and flour a 9.5″ bundt pan, and preheat oven to 325 degrees
2. Combine the flour, soda, and salt, and set aside
3. Melt the chocolates in one bowl, and the butter in another.
4. In a large bowl, beat together the melted butter and sugar for about 1 minute.
5. Add eggs, one at a time, beating until fully incorporated after each egg
6. Add the vanilla and chocolate syrup. Yes: the. Entire. Can.
7. Beat until incorporated, then add half of the flour.
8. Fold until still a little streaky, and add all of the buttermilk
9. Again, fold until still a little streaky before adding the remainder of the flour
10. One more time, fold until still a little streaky, then add the melted, cooled chocolate.
11. Transfer to bundt pan, filling until it reached 1″-1 1/2″ from the top. There will be left-over batter that you can make tiny mug cakes with. I know. You may kiss my fingers.
12. Bake for 1 hour and 20 minutes, or until it passes the toothpick test.
13. Allow the cake to cool to room temperature, or close to it before chilling it in the fridge for 2-4 hours (this will help the cake firm up before you attempt to take it out of the pan)
14.*CD kitchen says that after the cake it fully chilled, pop it in a 250 degree oven for 15 minutes to get the cake out. I put it in a 400-degree convection oven for 5 minutes, and it came out just dandy.