• Ashley Margaret Beardsley

TWD: Carrément Chocolat, The Simple Loaf Cake

When I think of cake I think of mounds of frosting. My general take on cake is the more frosting the better. As a kid I often ate the frosting and passed the cake to my mom. That's why I am surprised by how much I like this simple, unfrosted, loaf cake.

Dorie's description of the cake is spot on: "This cake is a simple loaf." While this may be the case, the salted chocolate and simple syrup make this cake extraordinary. The first step to making the cake involves "making" salted chocolate. Bittersweet chocolate is melted and mixed with 1/4 tsp of fine sea salt then frozen to be chopped and added to the cake batter. While melting my chocolate, I thought that perhaps the next time I would just buy a salted chocolate candy bar. While the chocolate part isn't difficult, it felt like an unnecessary step. After tasting the cake, "making" the chocolate seems totally necessary. Because it's melted, frozen, and then chopped, I don't think taking a candy bar and folding it into the batter would result in the same semi-gooey pockets of salted chocolatey goodness.

This cake is my definition of simple--all of the ingredients (with the exception of the bittersweet chocolate because I depleted my stock) were already in my kitchen. This is a good cake to satisfy chocolate cravings and is easy to bring to the office and share!

To see what other TWD bakers made this week, visit Tuesdays with Dorie.

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