MY HAWAIIAN KITCHEN
Delectable memoirs of living on the slopes of Mt. Hualalai high above the famed Kona Coast on the beguiling Big Island of Hawaii.
You know how everyone has their own go-to chocolate cake recipe? Well this is mine. Easy peasy and makes 12 perfect, chocolatey cupcakes with the hint of an almost chewy texture. Mmmmm.
Dear Journal – All ages were gathered there in that big open-air picnic shelter as my hula halau (group) prepared for a lei sale the next day. That morning we had picked and picked and picked. Flowers and ferns from along boulevards, from backyards and from the slopes of Mt. Hualalailay in dazzling rainbow hued piles on picnic tables waiting to be strung into leis. The air was thick with perfumes of the earth and with a buzz of energy and excitement. There was much to do. Participation was not an option. Patient aunties, keepers of the culture, with deft fingers and warm chuckles were only too happy to introduce me to the art of lei making. I was thrown into a colorful flurry of activity and Hawaiian-ness. Being in the moment was a privilege. The bliss of belonging, overwhelming. Laughter, chatter and creative chaos spilled out of that picnic shelter that evening as living works of art were finished and hung with pride in readiness for tomorrow’s big fund raiser. As this day of wonder wound down I humbly set out my sweet offering as a teeny token of appreciation for being apart of this sisterhood made in paradise.
1 ½ cups flour 4 heaping tablespoons good quality Dutch process cocoa 1 ½ teaspoons baking soda 1 cup sugar 1 cup strong cold Kona coffee ½ teaspoon salt 5 tablespoons cooking, canola or vegetable oil 1 ½ tablespoons vinegar 1 teaspoon pure vanilla extract FROSTING 1 cup good quality semi-sweet chocolate chips or block chocolate chopped 6 tablespoons butter 1 tablespoon corn syrup 1 teaspoon pure vanilla extract 1 1/3 cups icing sugar ½ cup sour cream, room temperature
Preheat oven to 350F degrees. Plop 12 paper crinkle cups into muffin tin. In medium bowl mix together dry cake ingredients with a whisk. Make 3 holes in dry mixture. Into one hole pour the oil, into the next pour the vinegar; into the next pour the vanilla. Now pour the cold coffee over all. Whisk until nearly smooth and well combined. Fill cupcake ‘cups’ about 2/3 full. Bake 22-24 minutes or until wooden pick inserted in center comes out clean. Cool completely. Meanwhile for the Frosting melt chocolate and butter in a heatproof bowl over a pot of simmering water. Stir to combine. Remove from heat, add corn syrup and vanilla and stir until velvety smooth. Let cool ‘til just lukewarm. Place icing sugar in medium bowl of electric mixer. When chocolate mixture has cooled add to icing sugar and beat to combine. Mixture will be very stiff at this point. Add sour cream and beat until smooth and well combined. If too soft to spread, refrigerate for a few minutes until it’s the perfect spreading consistency. Pipe or swirl generously on top of cooled cupcakes. Chill a bit before serving. Looks pretty with white chocolate shavings for garnish, but little works of delicious art as is. Mmmmm