It's a two-layer cake, made with cake flour instead of all-purpose flour. Why complicated? You whisk the dry ingredients together and set aside. You melt the butter into the milk. Then you separate eggs and mix the butter/milk mixture, egg yolks, and half of the sugar. The dry ingredients get added. That sits while you beat the egg whites until they get to a certain consistency. Then you gradually add the rest of the sugar and beat until the egg whites are stiff and glossy. Finally, you fold those egg whites into the chocolate mixture and divide the batter between two cake pans. None of these steps are hard, but it isn't exactly dump and stir. It isn't even cream the butter and sugar and add the dry ingredients. I had to check the recipe a lot while making this. A handy tip- if the recipe says to butter and flour the cake pans, and the cake is a chocolate cake, use cocoa powder instead. You won't have a bunch of white powder all over your dark cake. The cocoa blends right in.
|cocoa instead of flour|
The layers were surprisingly thin. This whole cake was about the thickness of the one-layer pumpkin cake I make. I don't have much more to say about it other than I won't be making it again. I will say that this failure doesn't mean I won't keep trying new recipes. I like trying new things. If you don't try new things, you'll never know if you're missing out on something great.