|The prettiest part of a not-so-pretty birthday cake for my buddy, Liz.|
My littlest one had taken one of his signature catnaps and needed to be cuddled most of the afternoon. Baby in one hand + piping bag in the other = CakeWreck.
|Do you see that moist, tender crumb? TYVM, EGGS.|
The thing is, I've been really reluctant to make any major changes or add special ingredients like sour cream or buttermilk (both of which can make a cake more moist and tender). The beauty of this cake is in it's simplicity and ease of preparation. I love that it can be made with only what most people have on hand. Still, as a cake perfectionist, I couldn't help but change just a couple of things that I hoped would make at least a little difference:
- I beat a couple of eggs and mixed them in with the oil and cooled cocoa/water mixture
- When adding the eggs, the overall amount of liquid in the batter was increased by about 1/2 cup (which is the approximate volume of two eggs), so I just reduced the water to 2 1/2 cups.
These two changes, as simple as they were, made a major difference in the texture and flavor of the cake without taking away what I love most about it.
While the original cake had merit in that it was:
(A) Easy, (B) Quick, (C) Tasty, (D) Sturdy and (E) Made from ingredients you can find in your pantry;
Version 2.0 has merit in that it is the following:
(A) Easy, (B) Quick, (C) even MORE delicious, (D) Sturdy and (E) refer to C.
Easy Chocolate Layer Cake*
Makes 3 8in. layers or 36 cupcakes
*Note: I filled this cake with a very simple mocha ganache and iced it with browned buttercream (in robin's egg blue). I didn't use recipes for either but would be happy to write one down and post it if anyone's interested. Leave me a comment if you'd like some help with a recipe for one or the other!