Hannah helped me with mixing the frosting.
One thing about this recipe is that you should follow the directions about putting paper on the bottom of the pan before cooking. I didn't and the cake is so soft I had to insert two needles (attached to each other with string) around the sides of the pan and cut the cake away from the pan.
Did I mention how soft the cake is? You have to freeze it just to be able to work with it, as mentioned in the recipe.
Make sure to let the chocolate glaze cool, it helped with the thick dripping effect.
I'd also recommend keeping it in the fridge before slicing, otherwise you'll just mash the cake down.
This cake is found on my favorite food blog Smitten Kitchen
9 comments:
you are an amazing husband! good job Dan!
hmmm, it looks like you're a MUCH better cook than I am. Happy birthday to your wife!
That looks so yummy!
it looks so decadent! I'll have to check out the recipe.
That is amazing. I also think that the needle and string thing was brilliant. Is that what every baker knows to do or did you come up with it yourself?
What an exact science. What an art. I thought you were pretty impressive before, but now...
I just drooled all over the front of me. That cakes looks like HEAVEN! Good work Dan! That's great that Hannah got to help out. Minna is a lucky lady!
Wow I'm so impressed! Being a major chocoholic I was wondering if you'd ship me one for my bday in March? :)
That cake looks delicious!
Nice work.
That last comment was really Richard in disguise...
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