Tuesday, May 10, 2011
Have I already told you about this cake? Everyday Chocolate Cake? It is one of my two favorite cakes. The other is this wonderful Almond Cake. There is a close third I must mention as well, Rosemary Olive Oil Cake, another simple, lovely, unfrosted creation. All three cake recipes have been interpreted to suit each maker and I like that. I believe it is something that has always gone on with recipes, but the internet has really escalated things. Recipes as inspiration versus a set of rules. It's a good thing.
Deb of Smitten Kitchen's post on Everyday Chocolate Cake has generated more discussion than any other post I've ever seen on any blog. She adapted this cake recipe from Alyssa of Magnolia Bakery. The last time I checked Deb's post it had received 509 comments. It seems people have strong feelings about chocolate cake.
I made it following Deb's recipe twice, once at home and once at my dad's, and on both occasions it was great. Only one note, both times (two different ovens) it cooked way faster than Deb's recipe notes, closer to 40-45 minutes.
The last time I made this fabulous and apparently very forgiving cake I made several changes to the original recipe. Some were an attempt to make it a bit healthier and some were based on the use what is in your cupboard philosophy. I used only 1/2 the sugar, my egg randomly had two yolks, I used 6 oz. non-fat yogurt + 2 oz. 1% milk in place of 8 oz. buttermilk, and I used King Arthur white whole wheat flour. I baked this one for about 45 minutes. I'd check it at 40 minutes next time. I think I cooked it just a few minutes too long. My oven runs super hot, so I set it to 300 degrees versus 325.
You should try all of these cakes, make them your own. I suggest you make the chocolate first. Enjoy.