This is toward the top of my list of best chocolate cakes I've ever experienced. It's dense and moist, but not visibly (I can't actually *see* the butter, if that makes sense). I will probably be making and re-making this frosting until I'm very, very old. SO good.
Using what I had, I went for: salted butter, Deschutes Obsidian, sour cream instead of creme fraiche, and two 3.5oz 70% chocolate bars. I didn't use extra fine sugar. I didn't have 9inch rounds, so I used 3 8inch-- which took 35 minutes in a convection type oven.
The egg/sour cream/flour stage got real weird (I had to run to the grocery store mid mix-- that could have done it) and became almost like bread dough. It thinned down with the chocolate and was fine.
I let everything cool completely and chilled the frosting in the refrigerator (it didn't require any extra or less powdered sugar for me), and the cake didn't even shed any crumbs when I spread the frosting. Ugh. So good.
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This is toward the top of my list of best chocolate cakes I've ever experienced. It's dense...