Made in America: Italy’s favorite cake gets a chocolate makeover

OK, I’m about to confess a deep, dark secret.

I’m married to an Italian, and have been making Italian food for 35 years. I’ve also been baking for well over 35 years.

And in all those years, I’ve only ever found one Italian cake, cookie, pie, or other baked sweet I’m really fond of:

Place the following in a mixing bowl:

• 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
• 1 1/2 cups sugar
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 teaspoon baking powder
• 1 tablespoon espresso powder, optional, to enhance chocolate flavor
• 2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder

1. Beat everything together to make a sandy, somewhat clumpy mixture. Don’t worry; the eggs will smooth things out.
2. Add 3 large eggs, one at a time, beating well after each addition.
3. Scrape down the sides and bottom of the bowl midway through this process.
4. There – all 3 eggs added. Didn’t I tell you the batter would look a lot better once the eggs were in?
5. ......................................................

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