21 June 2010
TWD: Dressy Chocolate Loaf Cakes
Hi everyone! I'm back in Northeastern Town, for a few days, anyway.
First of all, Louisville? You should SO totally go to there. I am disappointed that I was usually too tired to go exploring much (reading and scoring 125+ exams a day for 6 days will kinda do that to ya), but what little I did see was surprisingly awesome. I have every intention of dragging someone there if for nothing but the Bourbon Trail.
This week's TWD recipe was chosen by Amy of Amy Ruth Bakes. Excellent selection! I wasn't sure what to expect from this one, but it was a real winner. It's a quick and easy variation on the humble chocolate layer cake; only this one is done in a loaf pan instead of round or square pans, torted and filled with preserves and then iced with a super easy icing (it's just chocolate and sour cream.). I was able to bang this out in a couple of hours.
I have very few pictures this week. For one, the cake was so fast and easy to do, there really wasn't much of interest to photograph; for two, my bum of a camera finally quit me, in spectacularly dramatic fashion, after a 5 year relationship. Meh. He wasn't no good noway.
The batter was mixed in standard butter cake fashion. It came out to be a pretty thick batter, so I knew it'd be a nice sturdy cake, good for torting. I did half the recipe and got three small loaf pans out of it.
Normally, when I torte cake, I refrigerate the aych out of it first. It makes cutting it neatly so, so much easier. In this case, I was impatient, plus I figured the cakes were small and sturdy enough to not really need it.
I was right. They sliced beautifully with a sharp knife.
For the filling, I used the last of a jar of apricot-raspberry preserves, which went very well with the iced cake. I did the whole recipe of filling and of icing but I still only had enough for two cakes. This was fine by me.
All in all, it's a very simple and satisfying layer cake. The cake itself is a perfect texture, the icing is not overpoweringly sweet or bitter, and the preserves add a nice polite bit of interest. If I was sitting around the house and in the mood for chocolate cake, I'd totally consider making this one. It's a little simpler than my *ahem* State-Fair-blue-ribbon-winning-chocolate cake, but it does the job.