This recipe is wonderful and elegant. I don't mean hold-the-teacup-with-your-pinky-out elegant, I mean that it is a simple, well-designed recipe which gives the intended result without unnecessary complications.
Most wonderfully, this recipe is forgiving. I followed it as accurately as I could, but I was baking in a shared kitchen in a university dormitory. I had to cut it by 1/3 because we only have two pans. We don't have tea spoons or table spoons. We just have spoons. Our measuring cups are nearly worthless. Our oven is unreliable. I still got a beautiful, moist, flavorful, velvety dark chocolate cake. It rose a little more in the middle than I wanted, but I think that's because I couldn't measure the baking powder or baking soda.
For the middle I made and used a quick rhubarb-cinnamon compote. The sour tang really paired well with the lush chocolate of this cake. Wonderful recipe!
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This recipe is wonderful and elegant. I don't mean hold-the-teacup-with-your-pinky-out...