February 18, 2007
Double Chocolate Layer Cake
Today is Richard's Birthday Eve, but since he'll be out of the office tomorrow, we're celebrating today. Good thing too because I feel like it's been forever since I baked anything. I've been itching to make this cake for Richard since I made the Hazelnut Cheesecake.
It has a great reputation so I thought it would be a good bet and Richard was jazzed to try it. I mean seriously, anything with almost two pounds of milk chocolate and cocoa powder has to taste good, right? This recipe is the epitome of what chocolate cake should be. I followed Epicurious's Double Chocolate Layer Cake but used Dutch processed cocoa even though it said not to. Pure cocoa is just too expensive and can be bitter. I didn't want to chance it. Since Dutched cocoa but already contains alkali, I omitted the baking soda it the recipe.
The cake was much more dense then I expected so next time I make it I might just cut the baking soda in half instead of omitting it all together. Nevertheless, I'm feeling confident that it should still taste good. I'm not a big chocolate fan but I think I'm going to have to try a small piece, you know, for educational purposes. :-)
Tasting Update: Richard and I discussed this and we both agreed that it almost had a New York style cheesecake texture. This is not a cake that can be eaten too quickly. One must take small bites and wait before digging in again. Peter S. told me me that he got a little buzzed from it. This is definitely one for the books folks. If you want to make an impressive super-duper chocolate cake, this one is it.