Due to the fact that I mixed some ingredients that shouldn’t have been mixed and had to start over on my banana brownies, I had a well measured concoction of flour, sugar, cinnamon and baking powder. Instead of throwing this away, I decided to use it for another chocolate recipe that caught my eye a few days before: 1929 Black Chocolate Cake.
I was attracted to this for one reason: the recipe called for spoiled milk, which I had. I hadn’t ever used spoiled milk and was curious to see if it really is edible.
Go figure; it is. But I did my best to make the cake inedible.
The original recipe was altered a little bit because it didn’t have cinnamon (but my mix did) and I started with a 1/4 tsp of baking powder, so I added another 1/2 teaspoon baking soda (hoping to equal the original 3/4 tsp soda asked for in the recipe). I figured I could work with this.
1929 Black Chocolate Cake
1/4 cup cocoa
1/4 cup butter
1/2 cup boiling water
1 cup sugar
1 cup flour
1/4 cup sour milk, mixed with 3/4 teaspoonful soda
1/2 tsp vanilla (added by author to original recipe)
Pour boiling water over butter and cocoa
Add sugar and stir well
Add flour and milk alternately
Bake in moderate or slow oven
Here’s what I did:
Melt butter and add cocoa. Pour (1/4 cup, not the prescribed 1/2 cup) boiling water over the two ingredients, stirring until smooth and set aside to cool. Pour butter/water/cocoa mix into flour, sugar, baking soda/powder. Add milk and mix. Add egg and vanilla. Stir until combined. Portion by 1/4 cup into 12 greased muffin tins. Bake at 350 degrees F for about 30 minutes or until tops of cakes spring back when touched.
The batter for the cake tasted great, but I was not impressed with the cake itself. Then, I reread the instructions and ingredients. Not only did I not measure the ingredients correctly, but I didn’t add them in the correct order. So the cake fail was an operator error.
To try to recover from my dismal fail, I attempted to make a frosting (when chefs serve a ho-hum dish, they make sauce; bakers make frosting). This peanut butter frosting tasted ok on the chocolate cake and like heaven on the banana brownies I made yesterday. Then, I reread the ingredients list and realized I forgot the vanilla extract.
Lesson for the day: skim, peruse and scrutinize your recipe. Then start baking.