Ah chocolate cake. I make it all the time, but it rarely lasts long enough to photograph. This poor piece was the lone survivor of a recent cake massacre. Natasha rescued it from a sad fate of joining its cakemates as additional padding around my thighs. This particular incarnation of chocolate nirvana was a standard chocolate chiffon with added sour cream for moisture and tanginess, instant espresso powder to accent the chocolate, and a box of pudding because, well, why wouldn't you throw pudding into a cake? Not wanting to stick with the usual vanilla or chocolate frosting, I tossed two teaspoons of cinnamon and a pinch of salt into the standard buttercream base of butter, powdered sugar, and milk. The result was an intensely cinnamon and spice frosting that played incredibly well against the dense chocolatiness of the cake. (If I do say so myself.) Ah chocolate cake, once is never enough. Off to make another!
Not only doest the flavor combination sound tempting, but the texture if this slice looks just about perfect. Sour cream seems to make a huge difference I think!
Posted by: Tara | May 23, 2008 at 07:59 AM
I've never used cinnamon in buttercream frosting but it sounds like a good mix. Plus, that little spice complements the deep flavor of the chocolate. And I agree, sour cream is the best ingredient when baking chocolate cake.
Posted by: Amanda | May 23, 2008 at 11:16 AM
do you have a recipe per chance?
Posted by: sabrina | May 23, 2008 at 02:39 PM
I love the combination of cinnamon and chocolate, so I'm sure I'd love this!!!
Posted by: Deborah | May 23, 2008 at 02:47 PM
Yum, espresso and cinnamon in chocolate cake?! Sounds absolutely delicious. I'd love to order this in a restaurant!
Posted by: Hillary | May 23, 2008 at 03:34 PM