This past Saturday was National Chocolate Cake Day. So I made a chocolate cake. But not just any chocolate cake. This one's called "Death by Chocolate Cake," and it's a well-earned and suitable moniker for this monstrosity. Clocking in at three hulking layers of deeply chocolatey cake, moist and potent in their fudgy grandness, and adorned all over—inside and out—with a luscious complementary chocolate buttercream, this cake gets a small but essential boost with the addition of homemade hot fudge sauce, added within the layers but also offered in a dollop on the side. As our crew of six returned to the kitchen post-dinner, and after time to hang out and visit upstairs, this was a sensational send-off Sunday night and well-suited to a birthday celebration.
I should add: the side-sitting scoops of classic vanilla sweet milk ice cream were indispensable, both for the fullness of the experience and also for the sheer mechanics of masticating and swallowing that nearly-overwhelming cake. Sweet cold dairy was a consumptional aid (I wanted to write aide but the dictionary discouraged it).
"Death by Chocolate Cake," by Ashley Manila of BakerByNature.com. [Published 15 September 2016]
Adapted from "Hot Fudge Sauce," a recipe shared with me by former neighbor Jessica Atkinson.
"Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but the recipe is no longer available on their website.
No comments:
Post a Comment