RECIPE: REC: Take your favourite chocolate cake up a notch!

[deb-in-mi]

Recently I posted a recipe (see link) for a chocolate cake that has fast become our "ultimate" chocolate cake. One of the things I like best about the cake is that it calls for you to chop up 4 oz. of dark chocolate and sprinkle over the batter before you bake the cake.

Because of this, when you go to eat the finished cake - each bite has a wonderful little 'extra' - a little crunch of the chocolate. I'm going to add this step to all my choc. cake layer recipes. Thought you might want to give it a try.

Deb

http://www.foodandwine.com/recipes/chocolate-truffle-layer-cake

 

[gayr]

deb-in-MI - Thought you would like to see this other recipe for 70's Mom's Chocolate Cake by

Kimberly Sklar and the same technique of the cut up chocolate is used in the Bundt Cake.

http://www.bordersmedia.com/recipefile/recipes/momsdoublechocolatebundtcake.asp

 

[deb-in-mi]

Actually - VERY similar recipes. Thanks, Gay, for posting

 

[gayr]

deb, My pleasure. I wonder which recipe came first?

 

[meryl]

Deb, does this chocolate layer have the consistency of a hardened chocolate ganache or is it

more like separate mini bits of chocolate?

 

[deb-in-mi]

More like separate mini bits of chocolate

 

[angak]

Deb, for a change I like to use Hershey Symphony with toffee to chop and sprinkle on cakes.

Brownies too. It's really really nice for a milk chocolate product and the toffee bits are very subtle. I sometimes like a change from all the dark chocolate I have been using.