Folks, I have tried every chocolate cake recipe out there. The fancy ones, the Martha Stewart ones, Nigella Lawson‘s old fashion chocolate cake with the violet flowers. Some of them required minimal ingredients, while others had a laundry list of items. They always turned out great–but, truly not worthy of praise.
Until… I picked up my copy of the Cherry Bombe cookbook, and found the Easiest, Craziest Chocolate cake ever–because it’s just that–ridiculously easy.
It took the limited amount of ingredients (9 for the batter, and 6 for the frosting). I mixed the batter ingredients in the cake pan:
Then the recipe called for making wells in the dry ingredients for the liquids:
The trick to making those perfect wells consisted of pressing the bottom of the 1/4 measuring cup–by doing so creates these perfect, circular wells.
The baking time ranged between 35-45 minutes. I found that I kept checking with the toothpick towards the end of the bake time. And, as it baked, I made sure to start on the icing, which consisted of room temperature cream cheese, powdered sugar, almond extract, and a drop of red food coloring.
Of course, the cake had to cool for a bit.
When the lusciousness finally cooled, and the frosting was set to go, I simply had to frost the cake–making sure every bit was covered in that pink almond decadent frosting.
The cake was not only amazing, but it was perfection in every which way you can think that chocolate cake is supposed to be perfect.
I now found a new BFF.
Welcome to my world, dear friend.
Jesse Sheehan Bakes posted the recipe on her blog:
If you ever decide to test this out–I wish you the greatest of luck….in holding yourself back from eating the entire pan.