No matter which of her cult-classic films was your favorite (Pretty in Pink, The Breakfast Club, Sixteen Candles), Molly Ringwald will always hold a nostalgic place in our hearts. An original member of the “Brat Pack” (along with Andrew McCarthy, Emilio Estevez, and Demi Moore among others), today Ringwald celebrates her 45th birthday, which means that her birthday cake ought to burn brighter with an abundance of candles.
The mother of three recently had a fantastic turn in the ABC Family series, The Secret Life of the American Teenager, and we’re looking forward to seeing what’s up next for the talented actress.
The kiss between Samantha Baker (Ringwald) and Jake Ryan (Mike Shoeffling) at the end of the 1984 John Hughes’ film stole the scene even as Baker’s milestone birthday was finally acknowledged with a beautiful layer cake and, pointedly, by the boy of her dreams.
Now that she’s all grown up, we think a slightly sophisticated dessert recipe is in order for her celebration. We can think of nothing more appropriate than Nigella Lawson’s Sour Cream Chocolate Cake with Sour Cream Icing in honor of Ringwald’s special day.
1 1/3 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine kosher salt
3/4 cup plus 2 tablespoons unsalted butter, softened
3 tablespoons cocoa powder, preferably Dutch process
1/2 cup plus 2 tablespoons sour cream (full fat)
2 large eggs
2 teaspoons vanilla extract
3 ounces milk chocolate
3 ounces bittersweet or semi-sweet chocolate
6 tablesppons unsalted butter
1/2 cup sour cream
1 teaspoon vanilla extract
1 tablespoon corn syrup
2 cups confectioners’ sugar, sifted
1/2 teaspoon hot water
Make the cake:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine flour, sugar, baking powder, baking soda, and salt in a big bowl.
3. Using an electric mixer or beaters, add the butter.
4. In a measuring cup, whisk the cocoa, sour cream, eggs, and vanilla, then slowly add this mixture to the ingredients in the other bowl, beating until thoroughly mixed.
5. Pour batter into 2 (8-inch) cake pans, buttered and lined with parchment paper and bake for 30 minutes or when cake tester comes out clean or with a few crumbs.
6. Turn out of pans to cool after ten minutes.
Make the icing:
1. Melt the chocolate and butter in a microwave, making sure not to burn the chocolate. Cool slightly.
2. Stir in sour cream, vanilla, and corn syrup.
3. Add the confectioners’ sugar and a little hot water, mixing together until smooth. (You’ll know the
texture is right when you’ve got a thick enough mixture to cover and one that is supple enough to spread
on cake. More sugar or water may be necessary to obtain desired consistency.)
4. Ice the cake.