YOU GUYS I’M HOME.
Like, HOME home. I know you’ve all been wondering to yourselves, where’s Hannah? (False.) What could she possibly be doing that’s more interesting than the blog? (Not much.)
Despite all rumors to the contrary, I was not in fact traveling the world. (There were no rumors.) I WAS traveling the country. Not on like a cool RV-type old-fashioned style road trip. On planes. And uber rides. And random public transport. And taxis and shuttles and moving sidewalks.
I was interviewing my little heart out, just tryna get a job for after graduation. Getting a doctor job happens in a weird way. At the beginning of 4th year of med school, you send out all these applications to all these programs in the residency you’re applying to. And then you sit around and wait for them to be like, “Hey! Come visit us and let us ask you stuff! Also please pay for your plane ticket and your hotel room and your rental car and your taxis yourself k thanks byeeee.” (Mostly. A couple of places help pay for the hotel room. These places are awesome.) So you go to all these places, and you make SO MUCH SMALL TALK with other applicants and program directors and faculty members and residents. Like, the most small talk. A painful amount. And you wear out your smile muscles and your polite-ness muscles. You listen to program directors tell you how great their residency program is. You follow residents around on hospital tours. (NOTE: all hospitals have cafeterias and call rooms and ICUs and ERs and patients and cool views from the 11th floor. Hospitals are hospitals are hospitals.)
You answer all the questions about your application and you ask all the questions you can think of and hope that you sound intelligent and your suit isn’t too wrinkly and there’s no spinach in your teeth and for the love of God just don’t mess everything up. You think about all these details, like who has what call schedule and where can you take a transitional care elective? And how many weeks of vacation do you get at which place?
In between the interviews you come home for like 12 or 24 or 48 hours and you unpack and pack. If you’re me, you have a small mental breakdown every time this happens and get EXTRA cranky and wish you could just sit in your bed and eat Domino’s and watch Friends. Then finally you finish your interviews. Life is so much better now! Airports are the worst and you never want to see them again! Your pillow is so much squishier and fluffier than you remember! You sit down with your list of programs, and you’re supposed to rank them. You maybe send love emails to your top few and sit around all nervous like WHAT IF THEY DON’T LIKE ME BACK. You make a list, you submit and certify your list, and then. you. wait.
Until March 20th, we wait. Then you just…find out where you got a job. And then you know.
Now we’re still waiting though. Waiting and making and eating chocolate cake. I made this cake because Valentine’s Day and because…cake? Duh. It’s pretty much your basic chocolate cake recipe except there’s WINE IN IT. Instead of coffee to bring out chocolate’s chocolate-y coffee-y notes, there’s wine and raspberries to bring out chocolate’s fruity wine-y notes. And raspberry red wine ganache on top.
You should make this cake. It helps with waiting for jobs or even just for waiting for the mail to come today.
Red Wine Fudge Cake
Makes 1 10-inch cake plus 4 cupcakes
3 oz. bittersweet chocolate, chopped
1 cup red wine
2 large eggs, room temperature
1 1/3 cups granulated sugar
6 TBS vegetable oil
1 tsp vanilla
1 1/4 cup cake flour
1/2 cup baking cocoa (not dark)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup whole milk
12 oz bittersweet chocolate, chopped
3/4 cup red wine
1 cup heavy cream
1/2 pint raspberries, plus extra for garnish
1. Make cake – preheat oven to 325F with rack in the middle position. Butter the bottom and sides of a 10-inch springform pan and set aside.
2. Bring 1 cup red wine to a boil over medium-high heat. Boil until reduced to 3/4 cup, about 10 minutes. Place chopped chocolate in a small bowl, and pour reduced wine over. Stir gently to melt chocolate. Let cool slightly.
3. In a medium bowl, sift together the cake flour, cocoa, baking soda, baking powder, and salt. Set aside.
4. In a large bowl or the bowl of a stand mixer, beat the eggs on medium-high speed until pale yellow, 2 minutes. Add the sugar and beat again until pale and thick. Beat in the vanilla and oil. Slowly beat in the cooled melted chocolate.
5. Add the dry ingredients in 3 additions alternating with the milk, beginning and ending with the dry ingredients. Mix until fully combined after each addition. Scrape down the sides and beat once more to incorporate all ingredients. Pour batter into the prepared pan (extra batter can go into muffin tins with cupcake liners). Tap the pan against the counter top to release air bubbles. Bake cake for 35-40 minutes, until the top is dry and the cake is set. Let cool on a wire rack for 10-15 minutes before removing the outer springform ring. Let cool completely.
6. Make ganache – while the cake is baking, make the ganache. Puree the raspberries in a food processor or blender. Press the puree through a sieve to remove the seeds, and collect the puree in a small bowl.
7. In a small saucepan, bring the 3/4 cup red wine to a boil over medium-high heat and cook until reduced to 1/2 cup, about 7 minutes. Add the reduced wine to the strained raspberry puree and stir to combine.
8. Place the chopped chocolate in a medium bowl. In the same saucepan, bring the heavy cream to a boil over medium-high heat. (Watch carefully, mine nearly boiled over!) Carefully pour the hot cream over the chopped chocolate and whisk gently until the chocolate is completely melted. Stir in the raspberry mixture. Let cool, then cover and chill in the fridge until thickened, about 2 hours.
9. Assemble cake – Place cake on desired serving dish. Gently spread the chilled ganache over the top (you will probably have about 1/2 cup extra ganache. Not such a bad situation.) Cake can be covered and refrigerated until ready to serve. Can be prepared 1 day ahead. Cake will keep, covered and chilled, for 3 days.
Recipe adapted from Taste of Home.
Thanks for reading, happy baking!