A Taste of Heaven Bakery and Cafe

15 hours 14 minutes ago

This one is thanks to Diane Edson Freeman! It’s the recipe for that “Best Chocolate Cake”!
Here it is: enjoy!

4 eggs
2 1/4 cup sugar
1 stick unsalted butter
4 oz unsweetened chocolate
3 cups unbleached flour
1 tsp baking soda
1tsp baking powder
1 1/2 tsp salt
1 cup sour cream
3/4 cup warm coffee
2 Tbs port wine
2 Tbs brandy
1 Tbs vanilla
2 cups mini semi sweet chocolate chips

Place eggs and sugar in mixer, with whisk attachment and beat on high. Meanwhile:

1)Butter and dust an angel food cake pan (with removable bottom) or a bundt pan.

2)Pre-heat oven to 300 degrees.

3)Melt the unsweetened chocolate and butter together. Whisk til smooth and cool slightly, then whisk in sour cream til smooth.

4)Whisk coffee, port, brandy and vanilla together.

5)Whisk together flour, baking powder, baking soda and salt.

By now the eggs and sugar should be thick and smooth. With the paddle attachment, and the mixer on low, add the flour mixer and coffee mixer alternately.. Be sure and scrape the bowl down thoroughly, then beat on medium 2 minutes..

Scrape the bowl down thoroughly, and with the mixer on low, add the melted chocolate, sour cream mixture. Then add the chocolate chips. Scrape the bowl down, and mix on low for 1 minute or until all the ingredients are combined thoroughly.

Go around the bowl 1 more time with your spatula, then pour the batter into the prepared pan. It should take 75-90 minutes depending on your oven. Touch the top of the cake, and when it's firm to the touch in the center, it's ready to come out. Cool thoroughly, but this cake is best served warm or room temperature. I like it with vanilla whipped cream, but if you want to be smancy, melt 1 1/2 cups chocolate chips into 1 cup of boiling heavy cream, and whisk til smooth. Serve the cake warm and drizzle the warm chocolate ganache on the plate.

Say it ain't so, Cubbies!

I decided to give our facade a facelift to show our commitment to Andersonville! My friend Robert Davis, of Davis Painters that specializes in exterior painting, bathed the awnings and trim with a coat of penny copper that glows and soothes in a vintage way. We love it!

Back in the 80's there was a restaurant called City Tavern, downtown, on Monroe. It was pretty much everything A Taste of Heaven aspires to be; a nice, simple, easy place to go to grab some well prepared food.
They served a double chocolate cake that I wanted to replicate. I promise, it will be the best chocolate cake you ever eat, and a fitting tribute to the City Tavern. Ask Arturo to warm it for you, and get a complimentary scoop of vanilla bean whipped cream.