Sunday, February 7, 2010

I made the perfect cake

I'm not 100% sure about the claim of the title, as I haven't actually tasted this cake yet. I have tasted the components, though, and I must say, it's going to be pretty difficult to taste anything but delicious with the tastiness of the various components.

If you weren't planning to come to our church Superbowl party (or if you didn't get an invite, let me know and I'll get you the details), then you might want to rethink your decision, since this cake will be there for dessert. If I've changed your mind about coming to the party, you need to bring an appetizer or dessert to share with everyone. I recommend appetizer, since you're going to want some of this cake.

Of course, I've already mentioned this recipe just last week. After a couple of my friends made it, I decided I just couldn't wait until my birthday to try it, so the Superbowl party was the perfect opportunity.

I should add that I modified the recipe a little bit. The cake recipe, I omitted 1/2 cup of the sugar (does any cake need 2 1/2 cups of sugar for 2 cups of flour?) and 1/2 cup of the water. The smitten kitchen recipe says that the cake is really soft and she had to freeze it to make it easier to work with. That's just not my idea of a great cake. Looking at the recipe, I had no doubt that the cake would be plenty moist without the last 1/2 cup of water and I hoped it would make it a little easier to work with. I was totally right. It was just as easy to work with as my go-to chocolate cake (I can't seem to access the epicurious recipe link right now: try searching old fashioned chocolate cake). I also let it sit on the counter cooling for the evening and covered it with a tea towel over night, so that made it easier to work with, too.

Also, I made a mistake on the glaze (the chocolate peanut butter ganache on the top)... I accidentally added 1 cup of half & half instead of just 1/2 cup. Aaaaaaaaaaagh! I found all the chocolate I had left in the house (about 1/2 cup chocolate chips & 2 oz of Baker's unsweetened chocolate), melted it in the microwave (I should have done this in my glass bowl over hot water on the stove but I was panicking a little), added some more peanut butter and icing sugar to the soupy mess I had and then the melted chocolate. The microwave melted chocolate was kind of lumpy and gritty and it was really difficult to get the glaze as smooth as I would have liked to, but it tasted DIVINE.  And bonus of bonuses, there is a significant amount of leftover chocolate peanut butter ganache in my fridge. Mistakes are rough, eh?

The cake is REALLY rich, almost too much to bear. Everyone said it was wonderful, but you had to take a break part way through. And I should have brought a gallon of milk to go along. That would have been perfect.

1 comment:

Carly Friesen said...

Ya you did make it. Looks great. :) It'll taste even better than it looks. Promise. Wish I could have had more of mine. Lol.

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