After reading many posts that sang the praises of Mom’s Chocolate Cake, I decided to take the chance and make this cake. I opted to use Lindt 99% chocolate (which is $3.00/50g—ouch!!!) as the only other available unsweetened chocolate is really gritty. My thoughts:
1. First of all, I am incredibly spoiled by Rose’s recipes. My first reservation with making the cake was—how much flour do I use? There is no indication in the recipe of how the flour is measured. CRenee had posted she uses about 114g per cup for this recipe. I think I would use more—probably around 121g in addition to the full 1 Tbsp of cocoa I added. Also, the recipe says to cool slightly after adding sugar syrup to chocolate and butter. A temperature would be useful.
2. It seemed like a lot of batter for the 9 x 2” pans when I scaled up accordingly, so I reserved a couple of cupcakes to bake later—it would have been fine to use it in the pans. I’ve had batter overflow a pan before, so less is ALWAYS better than too much. I still ended up with 1.5” high cakes.
3. The cake is very moist…I’d almost call it a pudding like texture from a saucy pudding cake. I’m not sure if I’m totally sold. I think I prefer DCP.
4. It is a bit sweet for my tastes—both the cake and frosting, but in particular the frosting. If I made it again, I’d definitely just do a 60% ganache for the frosting. Easier and smoother in texture than the frosting recipe that went with the recipe and it would be way less sweet. I used about 284 g (or 10 oz.) of unsweetened chocolate and 600g sugar in the suggested frosting. I did serve it slightly chilled and this helped to temper the sweetneess - the cake was moist even out of the fridge.
The cake is ok, the frosting didn’t do it for me. I would consider making it again with some of the modifications I suggested above. However, given the cost of the 99% chocolate, I would likely not make it because of the expense. I baked the cake with strips and I found it took a long time to bake and it was hard to tell when it was done. It never really sprung back and when I used a toothpick it came out smeared with cake but no crumbs. I eventually pulled it because it was between 190F and 200 F.