The 44th annual Christmas in Edgartown is officially here, and it’s truly such a special time in town. The Christmas in Edgartown planning committee has been meeting since September, the magic makers behind the scene, led by the Edgartown Board of Trade’s executive director, Erin Ready. The town lights were put up before Thanksgiving this year, which made all the difference. Yellow House Square has a new Amity Island beach cabana, a holiday addition in honor of our notable 2025 “Jaws” heritage. Thank you to Gery Conover, Landvest, and Conover Restorations for this beautiful creation! Donaroma’s has made it look especially festive! Coming soon, the lobster pot tree at Memorial Wharf, thanks to Sandy Fisher, and the menorah in the Mini Park. Plus, Harbormaster Gary Kovack put up a harbor tree!
The entire list of more than 100 events for this weekend can be found on christmasinedgartown.com, and I considered listing three to five events in this column, but after scrolling the website for over 10 minutes, I truly can’t narrow them down, so I’ll call out just one: the Handmade From the Heart Holiday Craft Sale on Dec. 13, from 10 am to 3 pm: Enjoy the beautifully decorated Dr. Daniel Fisher House, and tasty treats at the Hospice-tality Café. Proceeds from cafe sales go directly to Christopher Fund. This fund has been helping patients and their families pay for out-of-pocket medical and related expenses since 1998. I call this one event out because I’ll be donating treats to the Hospice-tality Café — a deliciously luscious chocolate cake with chocolate sauce that received rave reviews at last week’s MV Times columnist holiday lunch. I brought this cake, and they all requested I share the recipe with everyone, so here goes:
Chocolate Cake with Chocolate Sauce
Preheat the oven to 350°F. In a large bowl, whisk 1½ cups all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, ½ tsp. kosher salt, and 1 tsp. baking soda together. In a separate bowl, whisk together 1 tsp. vanilla extract (or any extract you’d like), 1 tsp. white vinegar, ⅓ cup vegetable oil, and 1 cup water or brewed coffee Pour liquids into dry ingredients and stir until combined (don’t over-mix) and pour into a greased cake pan. Bake for 20 to 25 minutes, depending on your oven.
To make sauce: Equal parts chopped chocolate to your dairy of choice. I used 1 cup chopped vegan dark chocolate with 1 cup oat milk. Simmer the liquid over the stove until bubbly, and pour over chopped chocolate. Whisk until melted, and pour over the cake.
Both the cake and sauce can be flavored with any spices or extracts you’d like. I used cloves, cardamom, and ginger powder to taste! Fresh orange zest would also be a delightful addition.
This cake is based on a Depression-era recipe that used what you had in your pantry — thus the lack of eggs and butter! Enjoy, and happy holiday season.
Merry and bright birthday wishes go out to Bill DeSousa on Dec. 15, who does incredible work managing our public relations efforts for the Island as a whole, with a focus on travel and tourism, and to Chef Richard Doucette of the Winnetu Oceanside Resort on Dec. 17, who creates delicious dishes that make me marvel all summer long! Cheers to you both!
