Two weeks ago while Sam was visiting, we threw a small dinner party. I think it was his idea, actually. I’d yet to have a get-together in my new-ish Oakland apartment and the thought of the two of us spending an afternoon cooking for a room full of my friends was pretty darn nice.
Sam took charge of the hummus and tabbouleh; I made pork tenderloin and laid out cheeses and olives; we roasted asparagus and plum tomatoes. Sam made a great play-list and a few basil juleps to sip before everyone arrived. A drizzly evening, laughter and umbrellas, Proseco and champagne, and chocolate cake with a weighty sour cream frosting.
But beside the food, I just kept smiling as I looked around the room seeing everyone together with exactly enough chairs (barely) catching up with each others’ families, work drama, restaurant drama … all the stuff of life. All the stuff that needs to be shared, that begs to be shared. And after everyone goes home and you wash a few dishes and turn down the lights and look around your empty living room — you feel like you just can’t wait to do it all over again. The type of gathering that’s so often overshadowed by the busyness of our days, traveling for spring weddings and other obligations, or just plain ol’ deflation at the end of a long week. The type of gathering that should really happen more often around here.
At the end of the night, the light rain had stopped. Empty wine bottles were piling up. And a chocolate cake sat near a cracked window. And not just any chocolate cake. This is a cake I had made just days before for my mom’s 60th birthday party. And it’s a cake she’s made every single birthday since I can remember — for myself and my two sisters. It’s a cake I can’t quite believe I haven’t written about until now.
Sure, we’ve talked about Amanda Hesser’s Chocolate Dump-It Cake and some of you may have baked Smitten Kitchen’s Everyday Chocolate Cake or Ina Garten’s Beatty’s Chocolate Cake. But this one has them all beat. The key is beginning with 2 cups of sour cream. Then you add the perfect amount of cocoa powder and eggs, a little vanilla, a good dash of salt. And then, the secret ingredient. The one people kind of puzzle over when you tell them. There it goes: the potato. Just do it. Don’t ask questions. The shredded potato and the sour cream make this cake one of the lighter, more eloquent chocolate cakes I’ve ever come across with the perfect depth of flavor and springy crumb. It’s a keeper. And in a land teeming with worthy chocolate cakes, that’s saying a lot.
I can’t credit this recipe’s origin because I’m not entirely sure where my mom got it. And she’s not either. It’s been scrawled on the same index card for quite some time and has undergone a few changes and tweaks throughout the years. As written, it makes a 9 x 13 cake but I tend to love layer cakes so I multiply the recipe by .5 to get enough batter to make a 9″ layer cake. Or you can do as my sister does and double the recipe so you have enough batter to bake off a second cake later in the week. The batter holds up surprisingly well for at least four days in the refrigerator. So go to town. Enjoy. Because visits from Seattle, dinner parties with friends, birthday dinners for mothers, and stellar chocolate cakes –the stuff of life– are something worth celebrating. Every day.
Chocolate Sour Cream Cake
1 four-ounce russet potato, peeled and shredded
2 cups sour cream
1 3/4 cup cake flour
1 3/4 cup sugar
3/4 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
Ingredients (Sour Cream Frosting):
2 1/2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
3 tablespoons sour cream
1 tablespoon vanilla extract
Preheat oven to 350 F and butter a 9 x 13 inch pan. Dust with flour. Add all ingredients except the shredded potato into the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl in which you’ll use hand beaters).
Turn on the mixer and beat for 2-3 minutes until batter is well-combined and silky. Add the shredded potato and stir in with a wooden spoon. Transfer mixture to prepared pan.
Bake until tester comes out clean, 35-40 minutes. Cool cake in pan on a wire rack before inverting and preparing to frost.
Make the frosting: Using the whisk attachment on a stand mixer (or traditional beaters), beat all frosting ingredients together until smooth, about two minutes.
Note: If you don’t finish it all in one evening, wrap with plastic wrap and leave room temperature for up to three days. The frosting will firm up quite a bit in the refrigerator, so if you’d prefer to store it there that’s fine as well.