Day One: “This cake is incredible,” yelled my 10 year old-daughter who convincingly believes that chocolate should be a part of the U.S. food pyramid. My family enjoyed the Dark-Chocolate Cake, but it was a little too dry for my palette. I used Martha Stewart’s recipe, and yet I was still disappointed. Believe it or not, her recipe produced a dry cake with a brownie-like texture.
I KNOW – I KNOW!
I revisited the recipe to see where I had made the mistake; after all this is a Martha Stewart chocolate cake recipe. Perhaps, I used too much baking soda or not enough butter. Maybe I had over baked the cake, I reasoned; anything to avoid the possibility that Martha Stewart (a pillar in the cooking arena) had a bad day subsequently creating a “bad recipe.
Too my surprise, I followed her recipe with the precision of a skilled surgeon. Oh well, I guess we all have our days. 99 more cakes to go.
· 1 cup (2 sticks) unsalted butter,
· 1/2 cup unsweetened cocoa
· 1 1/2 cups all-purpose flour
· 1/2 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 1/2 cups packed light-brown sugar
· 2 large eggs plus 2 large egg yokes
· 6 ounces bittersweet chocolate, melted
· 1 teaspoon pure vanilla extract
· 1 cup buttermilk