My love of all things (dark) chocolate is an altogether different kind of woship. I admit I am hard to please. There has to be deep flavor, moisture a fork clings to and just sweet enough to make my self imposed limitations on sugar well worth the splurge. A chocolate cake thats epic.
Care to share your family recipe or adaptation. Does your version include coffee? Frosting? One, two or three layers? Do you source special chocolate specifically for cakes?
This blogger has my favorite cake written out so I clipped it to save time. Its moist, decadent and even better a day or two later. I never recommend refrig a chocolate cake so save this for cooler climate days.
For me, usually no coffee. Coffee in chocolate doesn’t enhance the chocolate flavor. Rather, it tastes like chocolate and coffee (which I can enjoy, too.) I’m no longer crazy about moistness. I think even if you perfectly cook a cake, it’s not dry, but people aren’t used to the texture these days, so they consider it dry. Especially if you use chocolate instead of cocoa powder, the texture can be unfamiliar.
My favorite is from an old classic: RLB’s Cake Bible. The frosting is made with egg whites and the recipe is also in the same book.
Devils food cake cockaigne from the joy of cooking.
Not quick or simple but very very good. I used to frost with a cooked flour frosting until I made the milk chocolate ganache from serious eats - that’s become my fav frosting for chocolate cakes.
I’m not vegan either, but this is my go-to base cake now. It’s also nice as a simple tea cake made in a loaf pan (I’ve done 1/2 and 1/4 recipe frequently). Taste the batter - I usually need to adjust the sugar up if it’s going to be eaten plain (for layers it’s perfect as is, as the ganache/icing/frosting will be sweet).