This recipe is from Botanica in Los Angeles (botanicarestaurant.com). Opened by two former food writers, this former liquor store is a market and café by day, selling pastries and house-made dips, sauces, and spreads. At night, the lights dim, the market table gets cleared off and set for dinner, and natural wine flows instead of coffee.
In honor of her big birthday on August 25, we wanted to make a cake as awesome as our namesake! We give you the Rach: an Italian extravaganza with layers of chocolate–olive oil cake and cherry and Sicilian pistachio gelato (but ice cream works, too) crowned with a cloud of Luxardo cherry–topped mascarpone whipped cream. It's a heck of a lot of fun, just like the woman herself. Happy (Almost) Birthday, Rach!