(no subject)

[altarflame]

I baked this cake, yesterday, for Shaun's birthday. I multiplied the recipe by 1.5, because I was using 9" spring form pans and had a lot of people here. I only keep turbinado/raw sugar in the house, mainly because I way prefer the slightly more maple-y taste and like thinking it's less processed on some ephemeral, unscientific level, so that is what I'm always using in all baked goods I reference. I subbed almond milk for buttermilk, which is also pretty standard around here, and grass fed irish butter for vegetable oil because yum, but also because I've read enough about causes of inflammation to not ever buy vegetable oil again as long as I live. Re: various forums around the internet, I melted the butter before I put it in.

Overall it's a really easy recipe (put all the dry ingredients in the mixer, mix them, then add all the wet ingredients slowly as you mix, then bake). I just used my standard "wingin' it" chocolate frosting (powdered sugar, cocoa powder, soft butter, vanilla extract, added in what look like the right proportions until it's frosting). I typically have a really thin layer of frosting compared to what other people are into - I'm totally grossed out by bakery frosting layers. A really thin layer of buttercream was pretty perfect for this.

It was SO GOOD. Really really good. Grant is the kind of person who usually thinks most homemade cakes are too dense/heavy, and he loved it. A couple of my kids can think things are too chocolatey (I know, I know, I've failed them utterly), and they loved it. Ananda and I want everything to be INTENSELY, darkly chocolate, and as rich as possible, and we loved it. Laura's picky kids and Shaun's health conscious girlfriend loved it! Clearly, most importantly, Shaun loved it, and took home an awful lot. This is going to enter my rotation of go-to birthday cakes.

Comments

[ecosopher.livejournal.com]

I checked out that recipe and I may just make this cake. It looks super easy and very good! Thanks for sharing it.

Heh, your description of frosting is just how I make it :)

[altarflame.livejournal.com]

I hope you love it, too! I have a handful of recipes we always come back to and this is totally gonna be one of those :)