“INTO THE DARKNESS THEY GO, THE WISE AND THE LOVELY.” Edna St. Vincent Millay.
I have just experienced chocolate in a way that I have never known. There is a depth of flavor to this cake that is so sophisticated. Yet it plunges you into a place of darkness that is so utterly reassuring. You’ve been afraid to enter it before. And now, all you can think about is returning to it again and again. If I told you I’ve eaten chocolate cake before, well I’ve been mistaken. One bite of this dark chocolate cake had me closing my eyes and whispering, this is it. This is truly it.
I am going on record to tell you that this is the BEST chocolate cake I have ever had. Funny, but as the Cake Slice Bakers are baking our way through the book Vintage Cakes by Julie Richardson, I rolled my eyes at this month’s selection and thought…not another chocolate cake! But then I baked, and I tasted and I thought…this is not just another chocolate cake!
This chocolate cake is made with semi sweet chocolate and Hershey’s Special Dark Cocoa. And each layer of this dense, dark chocolate cake is coated in a rich, chocolate ganache and covered in Swiss vanilla bean buttercream frosting.
And if you tell me that you are not a fan of dark chocolate, I will tell you it’s because you have never tasted this cake!
The buttercream is pure heaven, and compliments the richness of this cake. And I love how the flecks of vanilla bean add to the black and white color theme. The one thing I love about baking vintage cakes, is that you can decorate them in a shabby chic way that doesn’t have to be perfect. Here I piped a row of 5 blobs of icing and then pulled out the icing with a teaspoon.
The combination of dark chocolate, ganache and vanilla were harmonious in this cake. The icings were easy to work with and set up beautifully to create such distinct layers. Here is a slice on my new favorite plate. It was sent to me by Carrie of Poet in the Pantry for the first Food Blogger Prop Swap. And I just LOVE it. Thank you Carrie!!!
The rustic, shabby chic cake stand, I found at my local farm market, Butler’s Orchard. While it has this chipped metal look about it, the top is actually very smooth! I thought it would showcase the pretty white icing of this delicious vintage cake.
I hope you will try this cake. You will learn that there are differences in chocolate beyond milk, dark and white (yes…I realize white chocolate isn’t really chocolate at all! But you know what I mean!)
Try a bite for yourself.
To see more cakes from Vintage Cakes try my Red Velvet Cake, The Pink Cake, Boston Cream Pie-lets, Maple Pecan Chiffon Cake with Brown Butter Frosting, Butterscotch Cream Roll Up Cake, Lemon Almond Streamliner Cake, Banana Cake with Coffee Walnut Buttercream, Honeybee Cake, and Shoo Fly Cake.
The cake slice bakers will post a new cake on the 20th of every month. As always, thank you to Paloma of The Coffee Shop for leading this group of fabulous bakers.
Follow The Cake Slice bakers to see other beautiful Black and White Cakes. And pick up a copy of this lovely book filled with this and other recipes for fabulous vintage cakes!