Did a quick bake of chocolate cake to take over to my friend recovering from surgery (and his family and friends who are over to help).
I wanted something foolproof and quick, so I looked around and settled on Gourmet’s double chocolate cake from AlexandraCooks.
I drastically reduce sugar for her orange olive oil cake, so I cut the sugar here as well (from1.5c to 1c). I also cut the baking soda by half from habit. Baked as a single 9” layer (using her halved recipe for a 2-layer 6” cake).
This took only 30 mins to bake at 325F. I made a thin ganache to coat the top.
The cake is lovely — just sweet enough for a dark chocolate cake, and the glaze gives it a little more bitterness. I added some rum to the batter, which is barely detectable but gives a nice flavor.
I hope these guys leave some for tomorrow (it’s half gone already between “appetizer” and dessert), because I know it’s going to be so much better with a day’s rest!
