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The Devil’s In the Details
How to bake a dark chocolate cake that’s sinfully perfect
He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.”
— Michael Pollan, “In Defense of Food: An Eater’s Manifesto”
In the beginning, there was chocolate. It was used in the religious ceremonies of the Aztecs. It was precious. It was perfect. Why must we associate guilt with something so sacred?
I say, let us return chocolate to its rightful position as all that is good and holy.
I’m joking (a little), but seriously, when was the last time you treated yourself to a slice of homemade chocolate cake? The already-made cakes that come from the bakery department of your retail food giant or that result from a $2 box of dry ingredients blended with eggs and water are not the makings of the truly wonderful, flavorful, rich cocoa dessert of your dreams.
Do I have your attention? Keep reading, and you will learn how to make a perfect chocolate cake.
Equipment and Materials You’ll Need
- 2 (9-inch) round cake pans
