March 10, 2015
For some odd reason, I never understood the chocolate craze. What made everyone go on and on about chocolate? I just didn’t get it. When I started baking cakes for a few restaurants in my neighborhood, I stumbled upon a restaurant supply store, and it was there that I came to know chocolate. They had so many different brands from all over the world. Say good-bye to Bakers Chocolate; say hello to French chocolate. French chocolate, compared to the others, has the acid I like. It tastes brighter and more chocolaty and doesn’t leave me with the sweet, waxy aftertaste that I was so familiar with. Yes! I found my chocolate groove. I’ve made countless chocolate cakes since, some of them were blow-me-down good, and some of them missing something–literally. There was a period of time where I continually forget to add the sugar to everything. I would make the same mistake over and over, and not until I poured it into the pan(s) would I realize my mistake. That period is over (sigh), and in spite of how I adore cake, it’s been a while that I’ve baked a chocolate cake like this. I was on tempo with this recipe, as it came together with little anguish. The timing in the oven was perfect and when I unmolded it, the cake had a bounce that told me it was tender and moist. I used only ½ teaspoon of cayenne in the ganache because the cake was going to a family with children. The cayenne was present, but didn’t overwhelm the chocolate, and left a gentle heat in the finish. I thought these kids were game, and luckily they gave me three thumbs-up. For me though, I could have handled more spice, but just as well. In the end, I loved this cake, like almost everyone else who made it. Here’s my experience: – Rose’s technique is very familiar to me, so I felt very comfortable making the batter. Keeping the ingredients at room temperature is key to the success of a cake like this.
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