Ok, so a few weeks ago, this genius of a woman created the perfect chocolate cake for Stephanie Nielsen of the NieNie Dialogues. I don't even know her name, but her website is called Conversations with a Cupcake so what is not to love?! Anyway, I was reading the recipe and my mouth was watering. I haven't tried to make a completely from scratch cake for years because mine never turn out. (I make what I call hybrid cakes--part mix, part homemade by doing my own things to the mix) Anyway, I decided to give this cake a try for a cook out that I was invited to for the 4th of July. All I can say is WOW! Mine didn't even turn out perfect but it was good enough to need a gallon of milk to wash it down. It was so rich and chocolaty that you just couldn't resist another bite.
Here is my journey with this cake. For the full recipe and story you can go HERE.
Melting some of that yummy Belgium bittersweet chocolate that was left over from the Easter Egg adventure, with oil for for the cake batter.
This is what it looked like after it was all melted.
After adding the eggs, sugars, cocoa, flour, buttermilk and other ingredients, I put them in the oven in pans dusted with cocoa instead of flour.
They smelled heavenly, but for some reason they sunk in the middle. They seemed more like a brownie than cake. I don't know what went wrong. I've contacted the recipe maker to see if she can guess.
So, I decided to mix something up to fill the holes in with. I wanted to make a no bake cheesecake mixture out of cream cheese and whipping cream, but I didn't have any cream cheese. Are you surprised? I had already been to the store twice to get items for this cake and I was not going back again. So, after learning that none of my neighbors had cream cheese either, I mixed up some vanilla yogurt, whipped cream and crushed oreos. Hey, I figured it was worth a try and somehow it all worked in the end! The only problem with this was that it didn't get firm enough to spread the Mascarpone Mousse over it, and there was enough mousse that I could have just filled it with that, but I didn't know.
Then I melted more bittersweet chocolate to mix with mascarpone cheese for a mousse to put under the Bittercream frosting still to come. I needed to put this in the fridge to cool before adding the butter and sugar. I don't think I quite left it long enough, but it was still spreadable.Finally, more melting chocolate for the frosting. Everything was so yummy that I could totally see someone dieing of chocolate overload! yeah, this cake does not fit in with the "healthy living" part of my blog, but sometimes you just have to enjoy life!