Strike out the German. I just made chocolate cake. I didn’t make The Goop, as Evil Cake Lady called it. I’m not sure if I can count it as knocking one off the list or not. Probably not. Instead of finishing up the cake, I went to see the last instalment of the Harry Potter movies with some friends tonight.
All that being said, this is a delicious chocolate cake, and because it’s made with oil instead of butter, it stays moist and soft even when cold, which makes it perfect for ice cream. I love it.
I don’t have a whole lot else to say about this cake, so I’ll let the pictures do the rest of the talking.
At this point, the batter was looking and tasting a lot like brownie batter.
The cake is rich, moist, chocolatey, and fudgey. Almost brownie-like, but lighter. It really needs very little adornment, though as I said, it goes great with ice cream. I may still make The Goop later this week, but given my dislike for coconut texture, and the fact that I have no sweetened condensed milk (or even evaporated milk) on hand, it’s one of those “if I get to it, I get to it” sort of things, and I’m really kind of indifferent about it.