hosted by the Dynamic Duo of:
with their special judge ajeanneinthekitchen
Now don’t get your hopes up that you will soon be seeing something from the kitchen of Martha Stewart of some other celebrity/chef who bakes impeccable-looking product. One thing I can guarantee is the taste, but currently there is no way — yet! — to provide this in a digital forum. That said, let us begin.
I went out looking for a tasty layer cake at allrecipes.com. Usually my cakes come out of a box, but not this time. Since it is less than a week since the day some of my ancestors and I celebrated, when I saw, “Perfect St. Patrick’s Day Cake,” a quick scan of ingredients and preparation instructions told me this was the one.
Now for some of the prep pictures. Melting butter into the Guinness stout, stirring cocoa powder in until smooth, then letting cool. Beating eggs and sour cream until smooth (no mixer was needed). Then mixing both of them together until smooth, again by hand.
After the cakes came out of the oven — 30 minutes bake time, exactly — they cooled while I did step #5. I added quite a bit more O’Maras than the 3 tablespoons called for — maybe too much? You’ll see why in a minute.
Not having made a lot of layer cakes, the problem began when I tried to lift one of them from parchment paper I’d laid it on and it stuck. I tried to lift it/slide it with my thin spatula, and was able to land it, but a piece underneath left with the spatula, so it began to slide and crack at the same time. Everything looked like chocolate lava on a tectonic plate so I snapped a photo fast. The last picture is the one of the piece of the cake I just finished eating. YUM.