Hi everyone! Wow, it’s been a long time since I wrote in here. I apologize for the long gap, but things have been crazy! I’m currently working towards applying to grad school and that has been consuming so much of my time. Yea, I know, kinda lame excuse because I still cook, it’s just the writing and picture-taking that I don’t get time to do as much. But I’m back! With what I hope will put a smile on your face: chocolate cake. The special occasion? It’s been 1 year since I launched Cooking with Aparna! So of course there has to be some cake to celebrate.
I can’t believe I’ve been blogging about my cooking for a year. I’ve learned so much in terms of my style of cooking, writing, and photography, and I still have SO much more to learn; this only excites me. The best part about blogging on Cooking with Aparna is when I see/hear about you trying my recipes- makes spreading the joy of cooking and eating so worth it. And this blog was started with just that intent: to inspire anyone and everyone to cook and I want to thank all of you for following my journey so far. Here are some fun facts as I reflect on this past year:
- This past year, the most popular blog post in terms of page views was when I wrote about my move to San Francisco!
- You showed me the most love in December, when Cooking with Aparna got the highest amount of traffic ever.
- One of your most favorite pictures on Facebook was this one of the fried egg sandwich.
So, here’s to many more years of eating, cooking, blogging, and together, becoming great cooks!
I followed this recipe exactly as is, but decided to fill the cake with fresh strawberries and whipped cream. For the whipped cream I used:
1 pint of heavy whipping cream
3/4th cup of powdered sugar
Simply whisk the cream on medium high heat with a handheld mixer for about 4 minutes. Then add the powdered sugar and whisk again for a couple of minutes until the cream has stiff peaks. You’ll have a lot of filling left over so you’ll want to halve this recipe.
Tip for icing the cake: if you want the swirls you see on my cake, simply make “8’s” with your spatula on the side and top of the cake.