I like moist cake. You’ve heard me say/write it as many times as I’ve talked about cake, I like it moist; I like it airy; I like it soft; I like it fluffy; I like it meringuesque; I like it silky; I like it springy; I like it buoyant; I like it dewy. I want its texture to feel like biting into a cloud, or a sweet muddy sponge will do just the same; enough flavor to entice but moist enough to be both entreè and beverage. The perfect cake should be a full course meal in it’s entirety.
That is not this cake. This cake is thick, dense, and well… thick. It is extremely compact. It’s a fabulous cake; just not moist.
Cake: Death by Chocolate
Frosting: Chocolate Fudge
It was probably named Death by Chocolate because the creator was afraid one might choke via consumption of it – do not attempt without a tall glass of milk.
1/2 cup salted butter
2/3 cup milk
Stir constantly till smooth, remove from heat
1 1/2 cups light brown sugar
2 teaspoons vanilla
Beat until smooth, let cool slightly
2 egg yolks
2/3 sour cream
Mix with chocolate mixture
2 cups flour
1 teaspoon baking powder
Stir to incorporate
Whisk 2 egg whites to stiff peaks; stir into batter; pour into one 9″ pan
Bake at 350°F 45-55 minutes, until firm to the touch
Cool on wire rack
Between each layer of cake, I tried to sneak in an impersonation of airyness by brushing each with a concoction of lemon zest, juice and a tidge of powdered sugar. It offered a delicious hint of lemon with each bite, but did absolutely nothing for the texture.
This frosting is (can… not… stop… licking…. fingers… impossible…) amazing!
1/2 cup dark brown sugar
1 cup butter
5 tablespoons evaporated milk (I used heavy cream)
1/2 teaspoon vanilla
Stir constantly over low heat until melted and smooth
Cover, let set in fridge at least 1 hour