I was debating between this cake and another, and thought, my birthday cake really needs to be FULL ON chocolate on chocolate. No joke. No messing around. No distractions. I came across the recipe in my latest issue of Bon Appetit and immediately fell in love, especially when I saw the picture. SO much chocolaty goodness.
So, I made the frosting. DELISH.
Then, I made the cake. And I knew something was wrong.
To quote the recipe, “Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes”.
Now, how would YOU interpret that? Out of the 15 or so people I surveyed, 12 of them said that the total baking time is 36 minutes. The only person I asked BEFORE baking the cake was Mom, who is an English teacher, and she agreed – 36 total minutes baking time.
Funny thing is, even after realizing I overcooked the cake (by double the amount of time!), they still looked halfway decent (although each layer was REALLY short) and were pretty soft, too. But, I read the comment at the bottom of the page (I had been following the recipe while baking from my magazine) and realized I’d been foiled by bad grammar.
This, by the way, was after Frank had already left to head to ShopRite to buy new baking soda, since I thought that was the problem. Oops.
So, I baked again. For a total of 18 minutes. I still was a little surprised by how low the layers were…I guess the picture is deceiving. I knew though that this time I followed the directions perfectly, so that was that.
Yes, looks mean a lot, but let me tell you…this cake is INCREDIBLE. That is, if you love dense, rich chocolate cake with creamy, rich chocolate frosting. OMG.
My parents indulged with us, and of course, Bella (missed the chocolate- face picture opportunity – oh well)…some will be going to school with my Mom tomorrow to share with coworkers. It’s just too dangerous to have hanging around here.