Wednesday, January 2, 2008

Choco Bundt

For steak night @ SYB's.

This cake, as the recipe description says, was really tender and stayed moist even after several days sitting on the counter (covered in foil). It wasn't too sweet and so was perfect for my tastes.

I dusted the cake pan with fine-grain sugar instead of flour, this seems to work reasonably well. I think the slight sticking I experienced when removing the cake was from not greasing the pan thoroughly.

I made this cake again about a week later and added 50% more cocoa with no compromise on texture or moistness. I may experiment with doubling it next time to continue increasing the "chocolateyness" of the cake.

"Featherlight Chocolate Cake,"

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