Some people have an obsession for Red Velvet, my obsession is what I have decided to call Black Diamond. I don’t know why, when we have the perfect chocolate sponge and chiffon cake recipes, I still feel vaguely unsatisfied in the chocolate cake department. So, I’ve chosen to pursue a chocolate cake that is as black and rich as the night sky. So, when I saw a recipe on Epicurious for a Double Chocolate Layer Cake, and noticed that the picture showed an insanely dark cake, I had to give it a go. I figured there was no way that it would actually be as dark as the pictures appeared, but I wanted to actually see that the pictures lied. But I figured that a cake has the rave reviews that it does (apparently the most reviewed recipe on Epicurious) must have some redeeming qualities.
To go with this new recipe, I had bought these new silicon cupcake cases over the weekend. When silicone bake-ware first came out several years ago, I was not too excited by them. But, over the past couple months, the idea of reusable cupcake cases been appealing to my eco-sensibility, not to mention the fact that running out of cupcake cases right at the moment when one wants to bake is a bit frustrating. However, I’m not too sure that is a good justification eco-wise–is using up copious amounts of water to wash up these little cups any better than paper cupcake cases that end up in a landfill? I’m guessing it’s a draw on the eco-friendly factor.
Why do the cupcake cases matter at all in this discussion? Well, I used them for the first time, on a recipe I was also test-driving for the first time. I’m not sure what went wonky here, the silicone cases or the recipe, but I found the cake to be too moist. I know, how bizarre; that should not even be possible, a too-moist cake. But when a cake is bordering on gunky, that is the definition of too moist. When I was making it, I did feel there was too much liquid, and also too much sugar. I decided to decrease the sugar content, but kept the liquid-to-dry-ingredients ratio the same. The sweetness is still a bit too much for me, so I used a frosting that is not as sweet.
I halved the recipe and divided the batter between a 9 inch round pan and nine cupcakes. While the cupcakes came out a bit too gooey, I have not cut into the round cake yet. It might just be perfect, but I’ll see in a few days. I do love the darkness of the cake, it definitely met my expectations in the color department. If it had met all my expectations, I would have called it my Black Diamond cake, but I’m afraid this recipe might need a bit of work to get to that point. So, just a Black Zirconia.