I saw these in Gourmet a few years back. I was looking for something chocolate for my Christmas party that year. They looked a bit fussy, but also very rich: perfect for the holidays. That first time I made them mostly as shown in the magazine: chocolate and mint. A few hours into the party, people started commenting on the brownies. “What’s in these?” “They’re so good.” “I can’t stop eating them.” and eventually “I know if I eat one more of these brownies, I’m going to die, but yet I can’t stop myself from eating it. They’re like crack.” Ever since, they’ve been known as Eli’s Crack Brownies.
A few weeks ago I made a wedding cake for a friend. This is not something that I do often by any means. I will admit that I took classes in wedding cakes and sugars and such back in school…but that was a few years ago, and I can’t say that I’ve really kept up on the skills in the meantime. Suffice it to say I was more than a little nervous about the cake, but it turned out well and the bride was very pleased, so that’s what matters. Perhaps someday I’ll write more about the whole big thing. This is about the test run I did for the chocolate layers.
If you see one, tell me.)
I tested out a few different chocolate cake recipes, but I had an idea this would be the one before I baked any of them. By the time I had the batter mixed, I was positive this was the winner. When it came out of the oven, I decided to skip the third recipe I had planned to test altogether. Seriously. This cake really is that good – moist, rich (but not too rich) and chocolaty. AND it’s sturdy enough to hold up as a wedding cake.
I’d never made a recipe that called for mixing cocoa powder with boiling water. I was quite surprised to see it turn into something resembling ganache. Guess there’s always something new to learn. Other than that, the recipe is easy as hell on top of everything else. What’s the downside? (Really. If you see one, tell me.)