In our fast-paced world, where every scroll brings forth a dazzling array of modern desserts, there’s something to be said about revisiting the classics. Among the forgotten gems of the baking world lies the Mahogany Cake, a relic from the late 1800s that boasts a subtle charm and understated elegance. As Valentine’s Day approaches, it’s a timely reminder that sometimes, the most meaningful moments are found in simplicity. Let’s embark on a journey to rediscover this timeless delight and its place in culinary history.
Prep time 30 minutes
Cook time 30 minutes
Serves 8 to 10
Unearthing a Culinary Treasure:
Mahogany Cake, heralded as the first “chocolate cake” on record in America, holds its roots firmly in the late 19th century. Cookbooks of the era, such as Sarah Tyson Rorer’s The Philadelphia Cookbook, proudly featured this esteemed dessert. Its unique chemistry, blending vinegar or buttermilk with baking soda, not only creates a lofty rise but also yields a sumptuously soft crumb—a hallmark of Victorian-era “velvet cakes.”
The Art of Velvet Cakes:
Central to Mahogany Cake’s allure is its velvety texture, achieved through a delicate balance of ingredients. A touch of natural cocoa powder or unsweetened chocolate, coupled with the acidity of vinegar or buttermilk, gives rise to a mesmerizing reddish-brown hue. This culinary alchemy, a precursor to the vibrant Red Velvet, captivates both the palate and the imagination.
Rediscovering Ermine Frosting:
Paired with Mahogany Cake is the ethereal Ermine Frosting, a testament to American ingenuity in the kitchen. This whipped buttercream, crafted from a base of flour, milk, and sugar, exudes a luxurious silkiness reminiscent of clouds. Before the ubiquity of confectioners’ sugar, Ermine Frosting reigned supreme, offering a delicate sweetness and a decadent mouthfeel without the extravagance.
A Journey Through Time:
As the 20th century unfolded, Mahogany Cake continued to evolve, adapting to new ingredients and tastes. Its descendants, including the iconic Red Velvet, bear witness to its enduring legacy. Yet, in returning to its origins, Mahogany Cake offers a refreshing departure from the overly adorned confections of today—a reminder that simplicity often yields the most profound pleasures.
Ingredients
For the cake:
- Cooking spray
- 2 cups cake flour, spooned and leveled
- 3 tablespoons natural cocoa powder
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup well-shaken buttermilk, at room temperature
- 1 teaspoon distilled white or apple cider vinegar
For the ermine frosting (makes about 4 1/2 cups):
- 1 1/2 cups granulated sugar
- 6 tablespoons unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 cups whole milk
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Conclusion:
In a world enamored with the novel and the extravagant, Mahogany Cake beckons us to pause, reflect, and savor the beauty of tradition. Its gentle flavors and velvety crumb invite conversation and connection, transcending mere indulgence to become a cherished part of shared moments. As we celebrate Valentine’s Day and beyond, let us embrace the time-honored allure of Mahogany Cake—a testament to the enduring magic of simple pleasures.
image source: the kitchn
