Finally, an occasion to make a cake! A family birthday ushered in my chance to prepare a baked good I rarely dance with. I am a city gal with a road warrior BF and therefore it NEVER makes sense for me to make a big cake. Like I need an entire cake sitting in the fridge, waiting to die a slow death as I sliver away at it. Get real.
I was aware of the Double Chocolate Layer Cake, infamous over at Epicurious. See recipe here. Tons of positive and spirited reviews, so I went with it. And it uses lots of yummy chocolate. I used Hershey Extra Dark.
Disclaimer: I am not an experienced cake baker. Therefore, I followed the recipe closely. I did use canola oil instead of vegetable oil. Also, I realized I only owned two 9 inch pans. Solution: dump the remainder of the batter into some mini muffin tins.
There was a ton of batter. I likely (well not ‘likely’, ‘did’) overfill the cake pans. This resulted in a lovely molten chocolate waterfall cascading on to the bottom of my oven. The cake in the mini muffin tins tasted good but looked kind of weird and refused to dislodge itself from the tins. Uh oh. As I have had a ‘weird’ (I previously described it as ‘pocky’) look to alot of my baked goods recently, I am thinking I need some new baking powder??
Since the pans overflowed, the cakes came out lopsided and with misshapen tops. I did get the layers out of the pans but when I tried to trim the cakes, big hunks were breaking off. Oh Jesus help me.
I also may have slightly undercooked the cakes. Really I have no freakin’ clue. I soldiered on. The icing actually came together fairly easily. I let it sit in the fridge a bit to firm up.
I wrestled the layers onto a cake plate. Here is the lady from her good side.
I tried to save the thing with icing but it was tough. I do own an offset spatula but still dont really know how to ice a cake. I tried my best but the poor darling looked like it had a growth. That is why I christened it ‘The Blob’.
But I guess it wasn’t too bad.
The cake was super rich and did taste divine. Rich, dark, dense, moist. I just don’t know what happened to my layers? They puffed and overflowed and then sank. They were resistant to any type of trimming. The cake did cut/serve ok after a rest in the fridge. And a few forkfuls still tasted sweet and intense at 7am this morning. Oh Blob, you are so bad your good.