(German) Chocolate Cake

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.

Post-movie snack

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.

Mise en Place
Adding yolks to chocolate
Yolks and Chocolate well beaten
After adding the flour mixture, in two batches

At this point, the batter was looking and tasting a lot like brownie batter.

After mixing in the egg whites
Out of the oven

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.

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2 thoughts on “(German) Chocolate Cake

  1. That’s definitely how we are going to eat it next time – unadorned and with ice cream. We love, love, cake with ice cream. And this cake really doesn’t need the Goop (humbly offered opinion no. 1).

    Like

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