My Chocolate Cake Disaster
October 15, 2014
So there's this chocolate cake recipe currently pretty much everywhere on the various food bloggies ~ you can see it here and here and oh looky, here's the original recipe. Oh and if you fancy a mini-sized version, that's an option as well.
This cake is EVERYWHERE, and I linked to it in a Cool Stuff post a couple of weeks ago. Right here.
Ok so we've established that there are many places in which you can find a recipe for Izy's Swedish Chocolate Cake, yes? (which is why i'm not writing it down again.)
Izy is a delightful British girl who has a delightful food blog called Top With Cinnamon (I think she began it when she was 16? I think she's 19 now?) and she's recently come out with a delightful-looking cookbook, also called Top With Cinnamon, that I'm really hoping to get for Christmas.
I messed up the recipe because there was a typo in one of the recipes I was following, (which has now been all fixed, so don't worry if you too want to try making this!) and basically it called for adding about 3 times as much chocolate as the original recipe called for.
A pal of mine had also made the cake and she invited me to her house for lunch. We had a lovely lunch and then she produced her perfect cake, which she baked in a loaf pan, and the end result was somewhere between the most wonderful soft cake and a brownie. It was DIVINE.
So when my giant brick of a cake came out of the oven, and I started cross-referencing recipes, I realized something had gone very awry with my chocolate equation. I frantically emailed my friend, and asked her how much chocolate she had used.
(A normal amount, she wasn't as easily confused and led astray as I was, apparently. She measured in grams. I measured in cups, which at the time, was written with a typo. Andrew informed me that I measured in CRAZY.)
But here's thing. The cake was still really good! Just very very intense. If you like deep, dark intense chocolate explosion flavor, well just follow along with my mistake and add.....wait for it.....1 and 3/4 cups of cocoa powder. The original recipe calls for a 1/2 cup.
THAT'S A WHOLE LOTTA CHOCOLATE, YO.
Try it both ways, if you like! This is a very forgiving cake. You can make it in a round pan. You can make it in a loaf pan. You can add 50 trillion pounds of too much chocolate and it will still be awesome, apparently. Everyone who tried it, loved it.
Just don't overbake it. So anyhoo, that's my little chocolate story and I hope you liked it.