I made this cake over the weekend for a friend’s birthday on Monday. Everyone really, really loved it. Just total raves.
For me, however, this is the first cake that I’ve found not to be perfect. First, allow me to note that I didn’t use the nuts, due to recipient preference. I did make us little loaf ones with nuts, though.
I had expected this to be truffly brownie chunks surrounded by cake, but the overall feeling was more of a big brownie forced into a cake shape. The differentiation wasn’t there, but maybe I did somethign wrong.
The brownies themselves were nice, but they were so fudgy, they were difficult to slice, even cold. They really stuck to the knife. I cut them in 1/4” strips, then laid the strips on their sides and cut that down the middle so the 1/2” tall strip is now two 1/4” strips. Then I cut them into 1/4” cubes. I continued across the pan, thus. No doubt some were up to 1/2”, but I was very concientious and there weren’t many of those, and certainly none bigger. I might consider the brownies from the Baked cookbook if I made this cake again—like these, they contain no leavening and are extremely fudgy. However, they are also really neat in that yuo could easily cut them into disciplined cubes.
I don’t know what it is—Is the brownies:cake ratio too great? Did I do somethign wrong? I got full volume in a 12c bundt pan, so I don’t think the cake was compressed in any way.
The dulce de leche makes a marvellous topping for this, BTW.
My happiest moment was when the cake went ‘thud’—perfectly falling out of my bundt pan with no sticking. I use Spectrum shortening only in it, and I was so relieved that it came out in one perfect piece!
This is a great tassting cake, don’t get me wrong, it’s just not what I had expected and hoped for. However, let me say, if you want a cake that people will just love…make this one!!!! Note that I didn’t do the burbon or any other syrups.