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Great Aunt Margaret’s Chocolate Frosting

Aunt Margaret (right) and my great grandmother, on my mother's graduation day from kindergarten. Their three vastly different expressions are curious, and priceless.

My son just celebrated his very first birthday. I was naturally flooded with an enormous range of huge emotions. But, instead of being very weepy and nostalgic for the entire month prior, staring at him constantly, willing time to stop, I instead funneled all of my sentimentalism into obsessing about his very first birthday cake.

This process was not unlike trying to make each precious decision about our wedding. Would this be the best choice, that I will then look back on in a decade and remember with zero regrets and nothing but fondness? Or even more, is this the best choice of all of the options I have entertained in my mind imagining this day for the last 3+ decades?

Of course, an impossible assignment.

But wanting it to be a perfect day and first cake experience for him, I pored over old family recipes scribbled in pencil on cocoa-powdered index cards. My first thought was my dad's carrot cake recipe. It is spectacular. But I kept looking, and came across again Aunt Margaret's Chocolate Frosting. It is the perfect, dark, rich, everything your yellow birthday cake screams for recipe. It is one of the top three recipes in our family's repertoire. Certainly worthy of a first birthday party.

I then pictured him smashing his first piece of his first birthday cake into his face with his chubby hands, and pictured dark brown Jackson Pollock's covering the walls of my grandparents' condo. (I also then remembered a first birthday I attended where the cake was red velvet, leaving the kid and high chair looking like something out of a slasher film.)

So opting for a more neutral hued confection, I finally settled on the dense-banana-cream cheese-miracle that is Amy's Bread's Monkey Cake, a cake so good a dear friend recently had it for her wedding cake. Also, twelve years ago I lived right around the corner from the original Amy's Bread in Manhattan with my brother for a year, and it is a super special part of that neighborhood.

Ok, so what's the point?

The point is that he's one, and loved the cake, and mostly likely would have loved any cake. I loved obsessing over what to make, baking it for him, whipping the frosting, and seeing him literally lick the plate. I also loved that it was an opportunity to really go back to my cookbooks, my notes and my recipe cards and rediscover old favorites.

And work on something that I was excited to share with the people I love. That, after all, is exactly why I cook.


	Old Fashioned Dark Chocolate Frosting By Catie Baumer Schwalb This is my version of a classic homemade deep chocolate frosting recipe that has been handed down in my family for generations. Among other things, I have added a bit more salt to really give it a salted dark chocolate flavor. Feel free to cut back on the salt, and adjust it to taste if that's not what you're looking for. Either way, it is rich, moist, and wonderfully glossy. 3 ounces (3 squares) of unsweetened chocolate, coarsely chopped 4 tablespoons of cornstarch 1 cup of sugar 4 ounces of unsalted butter 1 ½ cups whole milk ½ teaspoon of salt 1 teaspoon of vanilla In a heavy bottomed pot, gently melt the chocolate, stirring frequently. When smooth, add all remaining ingredients, whisking vigorously to combine. Bring the mixture to a gentle boil, continuing to whisk, to combine evenly. The mixture will thicken considerably once it reaches a boil. Remove the pot from the heat, scrape the frosting into a bowl or container and allow to cool. Stirring from time to time will help it cool more quickly and evenly. The frosting will continue to thicken as it cools. Frost or pipe as desired. Note: Instead of vanilla, you can add other extracts or liqueur for a subtly different flavored frosting. Orange, hazelnut, almond and mint all work very nicely.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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