i think i might have just really baked the perfect chocolate cake!! being too lazy and too not in the mood for using baking chocolate i just used the recipe on the back of the hershey's cocoa tin, for "the perfect chocolate cake." they really do look quite perfect don't they.
there're just a few catches though.
1. i haven't tasted them yet because they're for baptism class tomorrow. i decided to bake them on a whim because we're on duty again for food so after i mixed the egg and tuna mayo (mayonnaise+whole grain mustard+black pepper+salt+cayenne pepper and a dash of paprika - different proportions for the egg and tuna though, i think the egg's a bit too wet for my liking but we'll see tomorrow) i cycled over to kathleen's house, picked up the cocoa we bought the last time and cycled back to bake cakes. just because i felt like it. it's been a long week, smelling the chocolate was good.
2. cakes aren't supposed to crack along the top, actually. but i think they look nicer that way, more home-made somehow. and cracks are good for putting in gooey bits - which brings me to my third point.
3. i cheated. i can never bring myself to use the requisite amount of sugar in these american recipes - this one called for TWO CUPS OF SUGAR to ONE AND THREE QUARTER CUPS OF FLOUR. wouldn't you just die of a sugar overdose already? so i cut the sugar so it was almost equal to the amount of flour - but less i think. then i started worrying that it wouldn't be sweet enough because of the other ingredients - also because i didn't have milk milk so i had to make milk from milk powder and i have no idea whether i really fulfilled the requirements yes but thinking about it proportionally i decided i had to do something about it so i used that old trick abi taught me. if you want to jazz up any cake/cupcake, right after you take them out from the oven just put semi-sweet chocolate chips on top of them, preferrably hershey's...they'll start melting and then you can spread them nicely over the top of the cake/cupcake. i even mixed in grains of coffee...
BUT I HAVE NO IDEA HOW THE CAKE TASTES LIKE.
we'll all have to wait till tomorrow - or later, rather, to find out.
there're just a few catches though.
1. i haven't tasted them yet because they're for baptism class tomorrow. i decided to bake them on a whim because we're on duty again for food so after i mixed the egg and tuna mayo (mayonnaise+whole grain mustard+black pepper+salt+cayenne pepper and a dash of paprika - different proportions for the egg and tuna though, i think the egg's a bit too wet for my liking but we'll see tomorrow) i cycled over to kathleen's house, picked up the cocoa we bought the last time and cycled back to bake cakes. just because i felt like it. it's been a long week, smelling the chocolate was good.
2. cakes aren't supposed to crack along the top, actually. but i think they look nicer that way, more home-made somehow. and cracks are good for putting in gooey bits - which brings me to my third point.
3. i cheated. i can never bring myself to use the requisite amount of sugar in these american recipes - this one called for TWO CUPS OF SUGAR to ONE AND THREE QUARTER CUPS OF FLOUR. wouldn't you just die of a sugar overdose already? so i cut the sugar so it was almost equal to the amount of flour - but less i think. then i started worrying that it wouldn't be sweet enough because of the other ingredients - also because i didn't have milk milk so i had to make milk from milk powder and i have no idea whether i really fulfilled the requirements yes but thinking about it proportionally i decided i had to do something about it so i used that old trick abi taught me. if you want to jazz up any cake/cupcake, right after you take them out from the oven just put semi-sweet chocolate chips on top of them, preferrably hershey's...they'll start melting and then you can spread them nicely over the top of the cake/cupcake. i even mixed in grains of coffee...
BUT I HAVE NO IDEA HOW THE CAKE TASTES LIKE.
we'll all have to wait till tomorrow - or later, rather, to find out.
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