I was lucky enough to have the opportunity to make a friend’s wedding cake. So – a cake that was never meant to be blogged is here today simply because I made too much food (aaaand we’re right back to doing things in excess). Sweet chocolate produces cakes sweeter and with a milder chocolate flavor than unsweetened chocolate. As a kid, it’s so easy to obsessively want something and damn the consequences.
I suggest if you are going to stick chocolate fingers around the side in the Auckland heat to use a buttercream icing instead – better to be on the safer side! I have no doubt that your recipe is going to be better (your tastebuds seem to run along the same lines as mine!) but it would be interesting to me to actually make both and see how much a small difference could make.
Probably would have been better using the left over mix into muffins though as the sqare cake was too thin. Just the mix & the beans – NOTHING else.. well, I add chocolate chips, but no eggs or oil. The quantities specified created a dry cake that in a 6 inch tin looked like a biscuit.
As the only one in our house who bakes, I am usually the maker of my own birthday cake. I’ve used other recipes with varying results; this was so easy and really did seem fail-proof. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl.
Today’s recipe is a tribute to my Grandpa, who passed this last Thursday at the age of 80. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean.