edene Kocke = Chocolate Ice Cube Cake
INGREDIENTS
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If there was a giant table strewn with every cake, brownie, custard, and pie, ever, I’d be the first in line. But I wouldn’t be there to eat them. Not initially. I’d be there to soak in their beauty, to enjoy the geometry.
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Circles, rectangles, towers of truffles. Cubes, even.
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I’d languish to revel in the colors – chocolate browns, raspberry reds, vanilla-cream whites, mint-leaf greens, passion fruit golds.
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I’d eat with my eyes until ever bit of my spirit was nourished. Then I’d sink my teeth into the sweetness.
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When I happened upon Ledene Kocke, I fell immediately for the geometry; a grid, stacked in shades of cocoa and cream. Little did I know, translating the recipe would hold it’s fair share of challenges. I so wanted to make the recipe, though.
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With cold, hard stubbornness I powered through and, in the words of Tim Gunn, I made it work.
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Let’s start by talking about the name. Ledene Kocke. Translators generally make this “Ice Cube Cake” which is completely adorable. It was only after I thought about how the cake is made, that I realized this may be a faulty translation.
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Cube and box are the same shape.
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Could this cake actually be an “Ice Box Cake”, as in, the cake spends quite a bit of time chilling out?
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(If we have any linguists in the crowd, I’d love your input on the matter.)
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Either way, I went with Ice Cube Cake, because the name makes me hungry and smile, all at once, and that’s what great recipes should do.
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