If you’re from Detroit, I hope this column brings you many happy and delicious memories! If you know someone from that area, just ask them about the iconic, fun and fabulous-tasting Bumpy Cake and then sit back and watch them smile. Once you’ve heard of Sanders Bumpy Cake, you may become as obsessed as I am over this decadent chocolate cake with white icing “speed bumps” piped along the top and then covered in a rich and creamy pourable chocolate ganache. Think Hostess Cupcakes, only much more fun and just as tasty. Sanders Bumpy Cake has been around since 1875. Ask anyone from Detroit and they will tell you that this is the go to cake often purchased for special occasions like birthdays, anniversaries and holidays. So get the electric mixer out, and see why this is the ultimate treat for Michiganders, and have a blast going over the speed bumps!
unsweetened cocoa powder
As a butcher’s daughter, I learned early on the definition of phrases like dry-aged beef (hung on a rack to dry for several weeks to concentrate flavor and tenderize the beef) and wet-aged beef (typically aged in a vacuum-sealed bag to retain moisture). Whether wet or dry-aged, my father’s approach to cooking a great steak was to keep it simple; a slight coating of olive oil, salt, pepper, and, if possible, allow most of the high heat to come from a top element like a salamander broiler, which allows the juices to drain down through the beef and not onto the pan. That’s how I was taught, and that’s how I cooked steaks most of my life. But in the last decade, the idea of rubbing steak with coffee and chocolate to match a steak’s rich, beefy flavor has become a popular method. Add to it bold spices like toasted, ground coriander seeds and it becomes anything but “your father’s steak.” Rather than the traditional baked potato accompaniment, a spicy tomato chutney is spooned over the top of the steak making this dish a simple, elegant, and complete main meal – and a real butcher’s daughter delight!