I think I’m going to have to admit it.
I’m addicted to eating cake!
I’ve been eating cake almost non-stop for nearly a month. At the rate I’m going, I will have to go on a lettuce and water diet for the next 6 months to counter the negative effects of too much sugar and fat.
My daughter wanted a chocolate cake for her birthday cake. I have never been able to make a decent chocolate cake, one which is moist yet firm enough to carve. Most of my chocolate cakes turn out relatively dry when they come out of the oven and extra dry by the next day so it almost feels like you’re eating a mouthful of dust!After experimenting with at least 4 different recipes (and yes, eating most of the products despite the mouthfuls of dust!), I finally stumbled across the the perfect chocolate cake recipe by Lindy Smith. Perfect for me anyway. This recipe came out moist and stayed moist for nearly a week! Plus it was really easy to make.
I tried adding glycerine (1 teaspoon) to the cake after reading that it can help keep the cake moist for longer on Cake Central somewhere (don’t really know how this works scientifically – too lazy to search), but I found that it didn’t seem to make that much of a difference for me. Keep in mind that I tried 4 recipes – each recipe twice - once with glycerine and once without. That’s 8 chocolate cakes! Ok – maybe I’m a little bit obsessed…just a little.
Anyway, here’s the chocolate cake all prettied up for the party.