This week’s recipe for SMS was chosen by my only faithful reader, Elyse, of Confectionary Creations. In a week filled with baking, I was tempted to skip this cake. I’m really glad I decided to go ahead and make it! Due to a few missing steps at the end of the recipe, it didn’t look too pretty (yeah, yeah, that’s the ticket: blame the author!), but it tasted GOOOOOOOOD. Imagine a chocolate cake stuffed with chocolate brownie pieces stuck together with chocolate ganache! It was very chocolatey, but surprisingly not so chocolatey that only a die-hard chocolate-lover would eat it. The actual cake was really easy and really delicious; I might make it my standard from-scratch devil’s food recipe. I chose not to make the brownies in the recipe, but only because, to my horror, I was out of unsweetened chocolate, cocoa powder, chocolate syrup, bittersweet chocolate…in short, just about anything you could make a brownie out of. I found a recipe online for double semisweet brownies that called for melted and nonmelted chocolate chips, which I did have, but it wasn’t anything to rave about. Anyway, back to the cake. My husband said it tasted like it came from a bakery, which I consider a very high compliment. I think I’ll dog-ear this one a make it again sometime. If you’d like to check out other SMS bakers and their cakes, click here.
And PS–I cut the recipe in half, baked 3 layers in 4.5″ pans, used 2 of them, and ate the other one right out of the pan! I really enjoyed it!