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

Yum!

[eleanor.livejournal.com]

I'd use more cinnamon and the ginger.