For Chef Mark Chapman, renowned Pastry Chef at the Driskill Hotel in Austin, TX, the interplay of traditional and new flavors creates culinary excitement. “There is a familiarity with the flavors that most people hold dear. It sparks an excitement when you can take that and add a twist to it. Suddenly the dessert appeals in a whole new way.” (Read article on Chef Chapman.)

 

 

1886 Cafe and Bakery Chocolate Cake
Serves 10-12

2 cups cake flour
2 cups sugar
2 sticks butter
1 cup buttermilk
2/3 cup water
1 tsp. baking soda
2 eggs, beaten
1/2 cup cocoa
2 tsp. vanilla

Preheat oven to 350 degrees Combine sugar and flour. Add eggs and baking soda and vanilla to buttermilk and stir. Combine butter, water, and cocoa and heat until butter is melted. Add butter mixture and buttermilk mixture to flour and sugar. Stir by hand until well mixed. Pour into 9x12-inch sprayed pan. Bake 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan while preparing the 1886 glaze.

1886 chocolate glaze
2 cups powdered sugar (sifted)
1 stick butter
1/2 cup cocoa
1 tsp. vanilla
1/4 cup buttermilk (enough to make icing spreadable)
1 cup chopped pecans (for top)

Melt butter, cocoa, vanilla and add to powdered sugar. Whisk and add buttermilk until a smooth, pourable consistency. Release cake from pan by turning upside down on cake cardboard or serving tray. Pour fresh glaze over cake, allowing the cake to soak up the glaze. Top with chopped pecans. Cut into 2 inch squares and serve.