The moment I saw this recipe on SK, I was already subconsciously figuring out when I had time to make this cake. Unfortunately, that moment only arrived this week. Even though the cake looks a bit dense in the pictures, in reality it’s very airy and light. You’ll need to whip the eggs and the sugar till it forms a very airy mixture – which takes about 5-10 minutes, depending on your mixer – and this will make sure the cake will bake into this airy delight. As you might notice when you take a look at my recipe index, I love chocolate. Most of the chocolate cakes I bake are very gooey and fudgy – which I really like – but I hadn’t encountered an airy version. The thing that chocolate cake makes so delicious – for me anyway – is the high amount of melted chocolate incorporated into the batter, but this is also what gives it the fudgy texture. The result of not adding that much chocolate to this cake was that it didn’t have a real chocolate flavour. This was the reason that all my housemates thought it was a nice cake, but while they were eating it they were already naming all the other cakes they liked better. I take this as a compliment for the other cakes, but I don’t think I’ll be making this cake again any time soon.
If I would bake it again, I would serve it with some raspberry sauce or I would add some espresso powder. I think this would maintain the airy texture, but will add some flavour and depth to the cake – which it desperately needs.
By the way, this cake is gluten free!
Recipe from Smitten Kitchen.