I made cake and ice cream this weekend.
The chocolate ice cream (the first of the two in our Fannie Farmer cookbook) was actually too chocolatey, believe it or not. The toasted coconut ice cream was fantastic. And the swiss meringue buttercream was a thing of beauty. Rather sweeter than it needs to be, but beautifully creamy, glossy, substantial.
The cake, on the other hand, was disappointing. It was lighter than my last attempt at a naturally-sweetened chocolate cake (in which my only substitution was to use milk instead of coconut milk). Maybe the two eggs I added (borrowed from another buttermilk chocolate cake recipe) helped. But not very chocolatey, and still rather dry. Maybe I over-stirred it, maybe I baked it too long, or maybe it’s just not a moist and fluffy cake. Next time I may try the other recipe, subbing this recipe’s maple syrup for that one’s sugar, or else trying turbinado or some other natural dry sweetener.
After eating about two-thirds of the cake as it was, I decided to make cake balls with the rest.
First, I scraped off the icing, and crumbled the cake.
Next, mixed in the icing along with some extra cocoa powder.
Formed balls, and drizzled them with chocolate chips melted in a pyrex bowl over a pot of simmering water. Stuck them in the fridge to solidify.
This was an excellent use of dry cake and good icing.