Need I say more?
This cake was… amazing. That’s all there is to it. And I had to punch myself in the face exactly eighty-two times for not making it sooner. (I won’t make that mistake again.)
The original recipe was for a sheet cake. Obviously, I turned it into a round three-layer cake. I made the third layer after the first two came out on the thin side. Bigger is always better, especially when it comes to chocolate. Am I right, or am I right, or am I right? (Name that movie.)
In between each layer? Frosting, or course. Smooth, rich, decadent chocolate frosting. I was so happy that this cake turned out the way it did. I wanted to pour warm frosting over the top layer and let is drip down the sides and I was incredibly pleased to see it do exactly as I imagined.
Of course, my own personality got the better of me and I had one (small) glitch.
After it came out so beautifully (seriously so beautiful I almost couldn’t eat it) (yeah, right!), I called The Husband over and made him ‘ooh’ and ‘ahh’ over it for a minute. As he walked away, I continued to rotate and admire each and every glorious angle.
That’s when I noticed a tiny spot that could have used a bit more cascading chocolate. I spooned a little frosting on the edge and, sure enough, it began to perfectly drizzle down the side.
However, the top edge was now slightly uneven. No problem, I thought as I grabbed my knife. I’ll just smooth it out a bit.
Well, easier said than done. The original top layer of frosting had already had a few minutes to set, and running the flat side of my knife across it caused the frosting to texturize. (Is that a word?) I thought I could salvage it, but it wasn’t meant to be.
I wasn’t meant to bring a beautiful, perfect-in-every-way cake. That’s, apparently, not my style.
Oh, well. I’ll just have to make another one to prove to myself that it can be perfect. And, this time, I won’t have to share.
*The author cannot be held responsible for drool-related keyboard malfunctions.