experimental cookery

[redbird]

I was wondering about the possibilities of a cinnamon chocolate cake, and I had this perfectly harmless box of cake mix, and some powdered cinnamon.

I checked the cookbook to see how much spice would go into a non-chocolate spice cake, and used about that much cinnamon, but not the quarter-teaspoon of cayenne pepper: the goal was cinnamonness, not bite.

I even licked the bowl after pouring the batter into the cake pan. Chocolate, and quite heavy.

The whole house smelled wonderful while the cake was baking. For that alone, I may be doing this more often, especially once it gets cool.

The result wasn't exactly a failure, it just wasn't a success. That is, what I now have is a fluffy chocolate cake, with only the barest hint of cinnamon, and that not in every bite. I'll eat more of it--it is fresh chocolate cake, after all--but next time I'm going to use more cinnamon: chocolate is a strong flavor and can overwhelm quite a bit. Or maybe ginger.

Comments

experimental cookery

[(Anonymous)]

Try chopped candied ginger in a chocolate cake, and maybe some grated fresh ginger as well. Some fresh-ground black pepper in a chocolate receipe doesn't necessarily add bite, but piquancy. Maybe the cayenne brings out the cinnamon, rather than setting the whole thing on fire. Ingredients can be more than the sum of parts...

There's a cake doctor cookbook which is all about doctoring up cake mixes. :-} Don't remember the specifics, but it's in the Bas Bleu catalog (www.basbleu.com). They are a marvelous independent bookseller-by-post, different flavor from Common Reader, but just as wonderful.

Have fun!

ers