![]() ![]() Sift together the cake flour and cocoa powder and set aside. Line the bottom of three 9-inch round cake pans with rounds of parchment paper but do not grease the pans. Before use, drain the cherries well, reserving the liquor in which they steeped. Refrigerate for several hours or up to several days. Still better than no cake at all, I guess!Īt least 24 hours ahead of time, put the cherries and kirsch into a container with a cover (a 1 pint mason jar works perfectly). But it paled in comparison to last years’ cake. ![]() A light and airy chocolate cake layered with fluffy vanilla whipped cream and brandy infused cherries throughout. The cake itself was bizarre, more of a souffle than a cake. While this cake is no where near as successful, or as delicious, as some of the others I’ve made, it was different. After three test slices I gave up and decide to embrace the ugly. Sorry folks, no perfectly pretty cake slice for this photo op. The whipped cream doesn’t have much structure-neither does the cake for that matter-and it practically collapsed under the weight of the knife. Not to mention what a mess it was to slice. What you can’t see here is the backside of the cake, when I got frustrated and starting throwing the chocolate shards against the side of the cake, hoping they’d stick. Because whoowhee, that’s a heck of a lot of booze in one little 6″ layer cake.īut the term sloppy drunk took on a whole new meaning when I attempted to garnish the thing with chocolate curls. I started calling this cake the “Sloppy Drunk Cake” shortly after I started making it. ![]()
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