This week, TWD is attacking a chocolate-chocolate cupcake. I wrinkled my nose at this because 1) this sounded a little too chocolate-y for me, and 2) I’m cleaning out the fridge before vacation next week, so I set the Way-Back Machine for August and made Dorie’s marbled chocolate and banana pound cake. Yum.
This loaf cake was wonderful: The opposite of dry. In fact, it leaves an oily spot on a paper napkin if you put it down to chew. It’s dense. It’s Sweetly and subtly banana flavored with real live fruit rather than some artificial flavoring agent. Not too chocolate-y. But I think it could be better.
My batter was a little runny, and so the swirls of yellow and chocolate cake were not quite swirls as much as they were globs or even one giant trough of chocolate with yellow lining the bottom and sides. It did not get better when the cake rose in the oven.
Dorie’s recipe also called for a bit of rum in the batter, which upon tasting the cake I found no need for (keep in mind that I added bourbon to my pumpkin muffins. I’m surprised at my reaction to the rum, too). The rum really didn’t add anything to the already nice combination of chocolate and banana. I think I’ll leave it out next time, thus simplifying the taste and making my batter slightly less runny. I have high hopes.
But let me point out that some of my TWD colleagues had great success with their cakes: The Repressed Pastry Chef made darling square cupcakes, which she always photographs beautifully; Engineer Baker made similarly small, similarly darling cakes; Bungalow Barbara has picture-perfect marbling; and Confectiona’s Realm served hers with chocolate sauce for a extra oompf.
You can find this recipe at A Year in the Kitchen.
To see how Dorie’s other bakers did with the chocolate-chocolate cupcakes, visit some of the bakers’ sites.