I had my doubts about this cake. The ingredients and method both seemed unusual to me, and I expected it to be maybe one dimensional and unremarkable. I know the recipe promises the cake will be “light, delicate, and delicious … like a milk chocolate bar”, but I was skeptical. But I’ve been working through my vintage recipe project and the occasion of my 1 year old’s birthday was pretty low stakes, so I gave it try. And I am so glad I did! This cake came out of nowhere and totally won me over. It is so so delicious. It’s not fancy, it’s nothing gourmet or complicated, but it is light as a dream with a delicate texture and chocolate flavor. The cake layers and the whipped cream together are airy and not too sweet - in fact, the cake is almost salty in the way that the most delicious milk chocolate has the sweet/salty element that keeps you going back for more. The frosting is very sweet, but it pulls it all together and balances the cake and cream. I’ve made a lot of cakes and watched a lot of kids eat those cakes and most of the time they don’t finish, or they eat the frosting and leave the cake or pick out the cake and leave the frosting. Not this time. They inhaled it., each one of them, both days it was served. So did the adults… I mean, when a cake is this light, it goes down real easy.Read More
A moist chocolate cupcake, filled with a crunchy chewy mixture of dulce de leche, toasted coconut, and pecans, topped off with a pile of rich and thick chocolate buttercream.
Why reversed? A classic German Chocolate Cake uses a coconut pecan frosting. These cupcakes rock the nutty duo on the inside (which is, I may add, an aesthetic win). The flavor profile is jacked up a notch by toasting the coconut and pecans, subbing out the evaporated milk mixture for dulce de leche, skipping over the traditional cake recipe, which uses sweet German chocolate, in favor of a deliciously deep and moist cocoa cake, and sweetening the deal with pretty swirls of chocolate frosting.Read More