Observe the lack in these two photos…
I requested photo help and got CRUMBS.
No photos that look post-able.
And yet I remain in a stance of: sorry, not sorry.
"WHY?" you might ask?
It's just that great! EVERY TIME.
There's actually nothing left to take a photo of.
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CAKE:
3/4 cup granulated sugar
1/4 teaspoon pink Himalayan salt
2 teaspoons dark cocoa powder
1 cup semisweet or bittersweet chocolate chips
8 TABLESPOONS butter
1 teaspoon Mexican vanilla
3 large eggs
1/2 cup cocoa powder
OPTIONAL GLAZE:
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy whipping cream
CHERRY TOPPING:
1 can cherries, in light syrup
3 TABLESPOONS corn starch
1/4 cup water
1 TABLESPOON butter
2 teaspoons lemon juice
WHIPPING CREAM:
2 cups heavy whipping cream
1/2 cup powder sugar
1 teaspoon Mexican vanilla
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Pre-heat your oven to 375.
Lightly grease a springform pan and dust with sugar.
In a small or medium mixing bowl combine: sugar, salt, and dark cocoa powder. Set aside.
Melt chocolate and butter in a medium sauce or frying pan, stir constantly until chips melt and mixture is smooth.
Transfer to a large mixing bowl.
FIRST: Using a hand-mixer, add in the vanilla.
NEXT: Add and in the mixture of sugar, salt and dark cocoa powder. Mix until smooth.
NEXT: Add in the 3 large eggs. Mix until smooth.
NEXT: Add in the cocoa powder. Mix until JUST BARELY combined.
LAST: Spoon into the sugar dusted springform pan. Smooth out the top of the cake batter with the back of a large soup spoon.
Bake at 375 for 18-20 minutes.
If it starts to smell done (like a delicious dark chocolate cake) use a cake tester to check for doneness. If the tester comes out clean, you're done.
If it starts to smell burnt... you've gone too long in the oven.
When done, remove from the oven and let rest 10 minutes.
Run a springform knife along the edges and flip the pan before you release the cake onto a cooling rack. The top will now be the bottom.
If you're wanting to do the glaze, let the cake cool completely.
If you're skipping the glaze and want to eat the cake hot or warm have your whipping cream and cherry topping prepped while the cake cooks in the oven.
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GLAZE:
Put chocolate in a heatproof bowl.
Heat cream in a small saucepan until it has tiny bubbles around the edge of the pan. It will be very hot, but not a simmer stage.
Pour hot milk over the chocolate in your heatproof bowl and stir just to combine. LET SIT FOR 5 MINUETS.
Stir again - for the first little bit pretty slowly.
THEN - ramp up the stirring to fast until the chocolate is completely melted and becomes smooth.
Spoon glaze over the cake, spreading out to the edges to let it drip over the sides just a bit.
Cut and serve as is with just the glaze.
OR...
Add in a Black Forest-ish element and make the cherry topping and whipping cream.
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CHERRY TOPPING:
Combine water and cornstarch in a small saucepan. Whisk together well until completely combined.
Add: can of cherries, butter, lemon juice.
Heat over a medium heat and stir constantly.
While stirring, squish the cherries to break them up.
Once at a soft boil, give it 1 more minute before turning off the burner.
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WHIPPING CREAM:
In a stand mixer bowl combine heavy whipping cream, powder sugar and Mexican vanilla. Using the whisk attatchment, beat on low for 1 minute and then on medium-high to high for 3-5 minutes until the mixture is firm and still smooth (mix too long and it will become lumpy).
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