This cake is about embracing contrasts. The vanilla and chocolate, harmonizing and complementing each other, the surprise of a chocolate cake with vanilla accents rather than the reverse. Of course, the overall popularity of chocolate as a cake flavor, at least in my house, was also a plus. It all began with eggs and vanilla in one bowl, and melted chocolate in another.
That turned into two batters which were layered with each other in the pan, and smoothed before baking. Speaking of smoothing, this batter was super-smooth. It spread well in the pan, and it felt thick and creamy when I tasted it. I haven’t see baking spray with flour in my supermarket for a while, so I substituted regular baking spray and added flour myself. That might not have been the best idea.
As you can see, it looks lovely in the pan, all mottled and properly cooked. And I waited for it to cool off, really I did! But something wasn’t right, and my poor cake suffered a grievous injury on the trip from pan to cooling rack. I did my best to patch it back together -thank goodness there was a glaze to help me hide the problem!
It looks like a proper cake again, albeit an injured one.
But as the old saying goes, “the proof of the pudding (or the cake) is in the eating.” And this cake made good eating indeed!
My daughter ate a piece last night, then returned to the table saying, “I was going to think about whether or not to have another piece, but who am I kidding!” as she helped herself.