Even with following the instructions for not using an electric mixer, this cake came together easily and quickly. I think, though, next time I'll risk using the mixer on "stir" to see if it really turns out as a "heavier, tougher cake." The frosting involved quite a few steps, but it proved well worth it; it may even be better than the cake itself. Before putting the mixture in the fridge, it was quite thin, and it looked like it would never stay on a cake. As promised, though, it firmed up in about 40 minutes and smoothed on the cake perfectly. The recipe calls for using Valrhona or Callebaut, but at 1 1/4 pounds of chocolate, I thought I'd try with Nestle chocolate chips this go-around. Maybe it would taste better with a higher caliber chocolate, but I can't imagine it tasting much more delectable than it did.
If you're a chocolate fan, I recommend giving this combination a try.
Oh my, you're killing me with these cakes. Chocolate cake with chocolate frosting is my all-time favorite dessert, and this one looks amazingly good. I have to go find something sweet in the kitchen . . .
ReplyDeleteI made this for Adam's birthday. Thank you Suzanne. It turned out beautifully!!
ReplyDelete