This is cake number three. Cream has replaced the milk and fat, although there is also boiling water in the mix. The frosting has changed too. I've been searching for the perfect chocolate frosting for years. Still haven't found it yet, though I'm not giving up. The texture is walking that fine line between moist and falling apart. I like a tender cake that still has texture. This generally means going against popular wisdom and beating the batter. A little bit of gluten can be a very good thing. You won't see a recipe until we're satisfied with the cake, but we thought it would be fun to give you some insight into the process. We joked that yesterday's cake looked like wedding cake. It was pretty and sliced beautifully although when we tasted it, it was a little dry and dense, a little lacking in flavor. That frosting was more ganache-based and the bittersweet chocolate brought too much bitter to the table. Today we went back towards Cake #1's moist texture and combined milk chocolate and butter for the frosting. We'll sea what tomorrow brings, although now I'm slowly developing a hankering for the perfect yellow cake...with chocolate frosting.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
