The Black Rooster; my favorite bakery in Fort Worth.
A couple of Thursdays ago my brother and I are standing outside of the Black Rooster trying to snap some photos because I get these sounded-good-at-the-time ideas. Anyway, we are particularly focusing on trying to get a shot of a bag when a guy pulls up and goes in. Nothing strange about that.
Well, we’re not exactly quick at getting a good shot, so when the guy comes out we’re still trying to get a picture of the bag. He stops, looks at us and proceeds to tell us that we must like that bag because we had been photographing it for a while…
Haha, we laugh politely. (inside I’m the loveliest shade of red)
I tend to get embarrassed very easily – probably because I do a lot of embarrassing things – and after that I just wanted to. end. it. Let’s go, I try to tell my brother. The photos are good enough… and why doesn’t he mind his own business??
My family discovered this gem a few years ago. After hearing it’s Tim Love’s favorite bakery in Fort Worth, we knew it was worth a try.
While we are not going every single week (sometime twice!) anymore, it’s still my favorite place to go for a treat of chocolate meringue pie – something I never wanted to touch until I was introduced to theirs – cake, galettes (oh, the crust!), chocolate croissants, cream cheese honey buns, brioche, eclairs… the list could go on.
Unfortunately, the former owner of this quaint bakery, Marche Ann Mann, sold it last year. And as in a lot of such circumstances it hasn’t been quite the same. It seems to be now that their main focus is lunch and that the dessert (even the bread?) selection has gone down, which makes sense as the new owners operate a restaurant as well. I wish she would have sold it – given, if necessary – to her pastry chef who is responsible for the pies etc. that I love so much… ;)
While I understand the reasons behind the sale, it really is a shame that she no longer owns it. It seems to lack the certain charm it once had – maybe it’s just because I know she’s not in the back anymore. Also, I just don’t like the focus on lunch – it’s the Black Rooster Bakery, not cafe/bistro/whatever!
However, I guess they didn’t ask me, did they? (they should have!)
I really shouldn’t be complaining though, because it was for a trip to this bakery back in May that we have to thank for the cake which you see before you now.
Caramel Macchiato? I don’t even like caramel! (well, not usually…)
I apologize. Anyone can change – long enough to eat this cake, at any rate!
Luscious espresso flavored(?) – second time around I also tasted maybe a hint of almond?? – frosting heaped on top of the moistest slice (I will give them this: you get a HUGE slice for your money!) of cake. Oh my goodness, that cake very nearly didn’t make it home for the sibs to try! I seriously had a hard time staying out of it. And guys, it wasn’t even chocolate!! (that’s a big deal: #chocoholic)
I wanted to replicate this cake. I had to replicate this cake – I wanted to share it with you, the world. Everyone must have a chance to experience such joy, even if you are not a big caramel fan. (I wouldn’t say I exactly replicated it but I was so happy with the results I got, that I am quite content ending my search here.)
P.S. A. This cake is addicting. B. There is actually no caramel in the cake or frosting whatsoever. Just an optional drizzle on top – like the drink.
P.P.S. Pardon the grainy looking frosting. I ran out of powdered sugar and my mom had already gotten back from one run to the store (I was not going to send her back) so I attempted to make my own powdered sugar. I don’t know what went wrong, but unless you have the answer, I wouldn’t recommend it…
P.P.P.S. Be sure you check back next week for some exciting news regarding a giveaway… I can’t wait!!
- 1 tbsp. baking powder
- 1 tbsp. baking soda
- 3/4 tsp. salt
- 3 C. water
- 3 C. granulated sugar
- 10 tbsp. unsalted butter
- 3 tbsp. vegetable oil
- 4 tbsp. vanilla extract
- 3 large eggs
- 3-4 tsp. coffee extract
- 6 C. powdered sugar
- 6 tbsp. heavy cream
Preheat oven to 350°F. Grease a 9x13 baking dish and set aside.
In a large saucepan combine water and sugar. Set over medium-high heat and bring to a simmer; stir until sugar dissolves.
Remove mixture from heat and add butter, stirring until melted.
Pop in the freezer to cool while mixing dry ingredients (about 10-15 minutes).
In a large bowl, whisk together flour, baking powder, baking soda and salt.
Remove sugar/water mixture from freezer and whisk in vegetable oil, and vanilla extract. Add eggs, whisking vigorously to combine.
Pour mixture into dry ingredients and whisk together until smooth.
Pour batter into the prepared pan and bake for 25-30 minutes (mine baked for 32 minutes), or until a toothpick inserted in the center comes out with moist crumbs attached. (see note below)
Let cake cool completely before frosting.
Scrape the sides of the bowl then add in powdered sugar, mixing until combined.
Scrape sides of bowl.
Next, add in the heavy cream starting with 5-6 tbsp. and adjusting to your preference. (if you want a softer more smooth frosting, use more cream. For a stiffer frosting, use less)
Mix in coffee extract, again, starting 3-4 tsp. and then adjusting to your preference - only you know how strong you like your coffee flavor!
Whip until combined, occasionally scraping the sides of the bowl.
Note: for the final stage of mixing, be sure to mix for a couple of minutes to ensure a fluffy frosting. :)
Spread frosting evenly over top of cake and down the sides, if you like.
Drizzle with caramel sauce, if desired (I used Torani).
If you find that your cake is browning too quickly but still undone, you can try turning the oven temperature down to 325° f. for the rest of the duration.