Time to Spill the Tea
I think it’s about time to let you know that I’m not a big fan of chocolate. I don’t hate it but also won’t actively search for it if I have a sweet tooth. Considering I love foods that change texture and flavour, this is really unsettling.
I have done a couple of research on this matter because I don’t want to go through the whole “Did you just say you don’t like chocolate”. Believe me, people can be really mean when they find out you don’t like chocolate. The worst comment I’ve gotten was “That makes so much sense, no wonder you’re so white (My skin tone is way paler than the average Asian), you must only drink milk”. Girllllll, that isn’t how it works. You can’t just drink milk, get white, and suddenly have the privilege to say this stupid thing. Can I have an Amen? Now, Jesus, that’s how I turn water into tea.
Apparently, rumour has it that some chocolate brands contains butyric acid, which is found in Parmesan cheese, as well as spoiled butter and vomit. I feel like I can relate to this on a solid level; now when I think about it. I do taste that weird puke taste in some chocolate; especially warm melted chocolate. Well, either that or I’m just being basic and want to be relatable haha.
I will not take any credit for this recipe. Thank Robyn from Add a Pinch for sharing this recipe. Personally, I think the recipe is perfect. There is no point for me to mess around with it. The cake is extremely rich and moist.
The key to this recipe is the cocoa powder. The taste of the cake depends on the quality of the powder. I used the dark unsweetened cocoa powder. The smell and taste of it are weirdly bitter strong. I also sense an odor smell from it. This is fascinating to me. I believe human are attracted to the smell of odor. We just don’t’ want to admit it. This really adds a good touch to the cake.
One thing that I ran into was that I needed to bake the cake for 10m longer than what the recipe called for. Depending on the ingredient and the weather of where you live, the baking process will be slightly different from one kitchen to the other. In this case, bake the cake until the toothpick or cake tester inserted in the centre of the cake comes out clean is a good indicator for the doneness of the cake.
I will also include the chocolate buttercream from Robyn. This buttercream is hands down one of the best buttercreams I have ever made. It’s light, rich, and holds it firm really well. On top of that, the recipe is really simple. It really comes down to measuring the ingredients and mixing it together.
This recipe is fully adapted from Add a Pinch