Saturday, February 4, 2012
Double Chocolate Layer Cake
I promise that I eat vegetables. Really, really I do. I even drink that weird green juice with all the funky grasses in it. I eat raw kale. I eat tofu, beans, and sometimes meat for protein. I take vitamins and drink kombucha. I'm pretty darn healthy, all things considered. But today, I want to tell you about cake.
"Give me a break, Liz! You're blog is entirely dominated by desserts. Your last five posts would make dietitians panic. You're going to give us all diabetes!!" I know, I know. And I'm sorry. But this cake is so good and so lovely and so entirely delicious that I have to share it with you. Just, take a breath, eat a carrot, and when you're ready to come back and read this post for what it is, sit back down in front of your computer screen.
Feel better? Good. Because this cake is so rich, so indulgent, it'll make your heart flutter. It's deeply chocolaty, simple and classic, and elegant in every way. I made this cake for my roommate's birthday a couple of months ago and people are still talking about how it's the best cake they're ever eaten. Seriously.
The recipe, as many classic, decadent recipes do, comes from the illustrious Ina Garten. The buttermilk gives the cake moisture and a subtle tang, and the coffee in the cake and the frosting brings out the richness of the chocolate in ways you can't even imagine. I used about 1.5 times the amount of frosting that the recipe calls for, and added dark chocolate shavings on top for decoration. I imagine it might even be a great cake for writing on, but my piping skills leave much to be desired, so I kept it simple.
If you have occasion to treat yourself and people you love to an indulgent dessert (Valentine's Day anyone?), this cake would be absolutely perfect. Find the recipe on Food and Wine. I can't imagine a more perfect way to balance out all of that kale.