Royally Delicious
Jen’s selection for this week’s challenge is Mexican Chocolate Fudge-Pecan Cake. If you have any questions, tips, advice, etc., leave it in the comments here.
Just a tip, if you have no need for a gigantic chocolate bundt cake sitting around calling your name all week: 1/2 a recipe will also fit into 2 standard 6×2-inch pans (it filled my 6×3 pan perfectly all the way to the top after baking). It’s very similar in taste to Martha Stewart’s Devil’s Food Cake, which is my favorite chocolate cake ever.
I had a cake disaster and my cake is in a bowl now. It’s really, really good. I skipped the glaze because I had a bowl of leftover buttercream in the freezer – I added 1/2 tsp of vanilla bean paste and a rounded 1/4 tsp of ground cinnamon and frosted the cake with that. It’s pretty fab.
I think Jen is trying to kill us…this cake is crazy! (Both disaster-wise and taste-wise)
I didn’t have a cake disaster, but I did have a glaze disaster and I’m not sure if I overheated it or if water got in it (does water have an effect on cocoa powder?) but it seized something terrible and I had to start over. My new $10 canister of special Dutch processed Guittard red cocoa is now 3/4 gone!
You found out my secret…………. I agree this cake is crazy. It is really rich. The cake is very similar to MS Devil’s Food Cake. The glaze puts the cake over the top. I will have a sugar rush all day.
I am still trying to take a good photo of it. I will have my posting up tomorrow. http://www.sweet-morris.blogspot.com/.
Alright, here it is! Loved it loved it loved it!
http://agiltnutmeg.com/2012/02/20/mexican-chocolate-cake/
Project Pastry Queen 