For this week, Jenn chose the Barcelona Brownie Bars. Since I already made these yummy and super-chocolatey brownies back in February, I decided to blog about a cake I made a couple weeks ago while visiting my mom: Miette's Tomboy. She didn't have a 6" pan, so I used an 8" square pan.
|Whipped cream is perfect for this super rich, fudgy and chocolatey cake|
The batter came together quickly. It was quite runny so I figured the baked cake would be nice and fudgy.
|See how runny it is?|
|Ready for the oven|
|After I took it out of the oven, it dipped slightly in the middle but no harm was done|
|My mom's neighbor came over for morning coffee. She loved the cake. So did my mom :o) Doesn't my mom make the best cappuchino? Look at that foam!|
- The cake was a breeze to make. The baked cake was tender, very moist (but not wet), and super chocolatey, even a bit fudgy. Very good!
- I skipped the buttercream frosting and served it with sweetened whipped cream, which I thought complimented the dark chocolate flavor in the cake perfectly.
- My mom and sisters liked this cake a lot. It wasn't overly sweet which they liked. Although it was a bit rich for them (one slice goes a long way), they gave it 2 thumbs up.