There are chocolate cakes and there are chocolate cakes. This is one of the best I've had; it is light, moist, and tender. It almost feels like a cross between a sponge type cake (like the Chocolate Cuddle Cake) and a dense rich butter cake. It is easy to make and so delicious. The secret ingredient is white chocolate, which gives it that melt-in-your-mouth quality as well as a little bit of extra lift. Oil replaces some of the butter to keep it moist and soft at cool room temperature.
I am loving pre-prepping the night before baking. Everything is up to room temperature, everything is measured out, and therefore mixing takes only a couple of minutes.
And when you've given the child his favorite car, a stool, and some pots and pans to keep him occupied, a quick mix is a great thing.
Here's the finished cake. I got a little lazy with the melting of the white chocolate and you can see a little white chocolate blob on the side there.
And frosted. We couldn't wait to cut into this pretty little cake.
The young sir ate peas while I frosted and photographed.
So...can we eat yet?
We initially had vanilla ice cream with the cake, which was nice but not amazing. Also, the cake really blossomed in flavor and texture later that night, maybe four or five hours after cooling. Also, I would totally bake this cake again, if I had a chance!