One of my very favorite people in this whole wide world is Nathan Turner.

He is the warmest and kindest soul. He is a genuine guy as is his lovely partner Eric.  They are the least pretentious people you would ever meet. Nathan is a fellow animal lover and a natural entertainer.  

I knew the second I saw this box drive at my office I was in for a true treat. 

 Nathan’s latest book launched today.

It is a true treasure…and look at that Nacho and Wally.

 

NATHAN TURNER’S I LOVE CALIFORNIA: LIVE, EAT, AND ENTERTAIN THE WEST COAST WAY

Designer Nathan Turner’s style is synonymous with the easy glam of California living. His first book introduced readers to his casual American style and chic design sense. Now, he has written a love letter to his home state in I Love California. This book is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco, to the mountains of the Sierra Nevada, to the beaches of Southern California. Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious, sun-drenched detail. This book even includes Turner’s signature recipes for California comfort food, like his family’s Cioppino, Marinated Tri-tip Steak, Mexican Chocolate Cake, and more.

More than just a design book, I Love California will appeal to all readers—whether they’re entertaining friends and dining with family, or just wishing to visit the sun-dappled coast. As Nathan says, “The recipes and decor here are inspired by my home state, but really it’s a state of mind.” Now, you can create this dreamy California lifestyle anywhere.

See an exclusive look at his San Fran Chapter.

San Francisco from Nathan Turner_I LOVE CALIFORNIA(1)

        

Watch Nathan do his dog and pony show with Hoda & Kathie Lee yesterday.

 

Design expert, travel enthusiast and food lover Nathan Turner is joining TODAY Food to share a few of his favorite easy entertaining recipes from his new cookbook “Nathan Turner’s I Love California: Live, Eat, and Entertain the West Coast Way.” He shows us how to make fish tacos with crunchy slaw and spiced Mexican chocolate cake.

Mexican Chocolate Cake

COOK TIME: 30 minutes
PREP TIME: 30 minutes
SERVINGS: 10-12

The spices, like cayenne pepper and cinnamon, along with the mascarpone turn regular chocolate cake into a flavor fiesta.

Technique tip: Start checking the cake 5 minutes before the end of bake time by inserting a toothpick to see if it comes out clean. All ovens are different, so bake time is different as well.

Swap option: You can swap cream cheese for mascarpone cheese and it is just as good!

Ingredients

  • CAKE

    • 2¾ cups all-purpose flour
    • 1 cup unsweetened cocoa powder
    • 1 cup granulated sugar
    • 1 cup light brown sugar
    • 1 tablespoon instant coffee
    • 1 tablespoon ground cinnamon
    • 2 teaspoons baking soda
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 2 large eggs, beaten
    • 1¼ cups whole milk
    • 1 cup canola oil
    • 1 cup sour cream
    • 2 teaspoons vanilla extract
  • FROSTING

    • 2 cups heavy cream
    • One 8-ounce container mascarpone, softened
    • 1 cup powdered sugar
    • 1 tablespoon ground cinnamon
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 1 tablet Abuelita Mexican chocolate, chopped

Preparation

For the cake:

1. Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and grease well.

2. In a large bowl, whisk together flour, cocoa powder, granulated and brown sugars, coffee, cinnamon, baking soda, cayenne pepper, and salt until combined.

3. In a medium bowl, combine eggs, milk, oil, sour cream and vanilla. Add wet ingredients to dry ingredients and mix until well combined.

4. Divide the batter between prepared pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes before removing from pans and cooling completely on a rack.

For the frosting:

In a bowl, beat cream until stiff peaks form and set aside.

In a second bowl, mix together mascarpone, powdered sugar, cinnamon, vanilla and salt until smooth. Fold whipped cream into mascarpone mixture until combined.

To assemble:

Dollop half the frosting on bottom layer of cake and spread evenly. Top with remaining cake layer and spread with remaining frosting. Sprinkle with chopped chocolate.

BUY this book. It is a dream.

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