These are Carrot Cake (RHC), the Chestnut Sand Cake (TCB) and the Perfect All American Chocolate Torte (TCB).
The Chestnut Sand Cake is currently my favorite cake of all time on the planet, frosted or unfrosted. There is simply nothing that can compare to its amazing texture, moistness and flavor. I baked the little breads without letting them sit, so they have flat tops rather than domes.
The Perfect All American Chocolate Torte is simply another of Rose’s amazing chocolate cakes. So far, I’ve made the Devil’s Food (RHC), the Domingo (TCB), Double-Whammy Grooms (RHC) and now this one. This one isn’t as tender and fluffy as the Devil’s Food, nor as dense and brownie-like as the Domingo. It’s right in the middle—slightly toothsome yet light enough to be imminently frostable (but it needs no frosting to complete it). It is an incredibly delicious cake. I let the little cakes sit about 40 minutes before baking, so they have little domes.
The carrot cake is marvellous. I was kind of worried about it, because it has more sugar than most of Rose’s recipes. Where the flour and sugar weight are generally equal, this cake has 33% more sugar. But it’s not too sweet. Well, for me, it’s not too sweet to eat—it’s perfect, but for me, it’s too sweet to frost (I had a planned frosting but didn’t use it). But I’d frost it if I were making it for someone’s birthday or something. Also, the spice balance (which is only cocoa powder and cinnamon) is so amazingly right-on. The flavor is just absolutely wonderful! Of course, because it’s an oil cake, it’s very, very moist. I much prefer butter cake texture and might try the carrot cake in TCB or try this cake with butter, but you cannot escape the perfection of flavor in this carrot cake!! This is the only cake I’ve noticed that calls for unbleached AP flour (but there may be others).