TWD – Tuesdays with Dorie
Mocha Brownie Cake
I decided to make a third of the recipe to fit in my 4½-inch spring form pan. After all, there’s just two of us, so we don’t need a chocolate cake for 12 people. It was just the perfect amount for the pan too. It rose into a dome quite a bit, but that just left me with some extra cake to taste as I assembled.
The cake itself was easy to mix up and bake. The chocolate ganache was easy as well. One benefit of making 1/3 of the cake, it’s easier to slice into thirds. I assembled the cake in a 4-½ inch spring form pan. When applying the chocolate ganache to the top and sides, I used a turntable to evenly spread the ganache.
Without the ganache the cake has the texture of a chocolate cake, not a brownie, but it is tender and delicious. We have yet to slice into this decadent cake. I just finished assembling it and it’s chilling in the fridge.
I’ll have to update the pictures with a slice of the cake, when we cut into it after dinner.
Update: I finally tried my cake last night, to much disappointment. It was really dry. I’m not sure if I baked it too long, or left it in the refrigerator for too long between layers. Oddly, when I took the cake out of the oven and tested it, it was still very wet. So I put it in for 5 more minutes. If I over baked it, it only would have been by a minute or two. Maybe I should have used 2 small pans and filled it less? Ah well, I suppose they can’t all be winners.
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