I must have really been needing a chocolate fix to make back-to-back chocolate cakes. This was a straightforward two-layer cake. It’s labeled as “old-fashioned” as it uses techniques found in “historical sources” like ribboning with the eggs and sugar and making a “pudding” from the chocolate, water, and sugar. Regardless of the techniques used, the end result was a super moist and very chocolaty cake.
The frosting is also quite tasty, but it’s a bit annoying since it requires a food processor to make instead of a mixer. The food processor works well, but it’s just so annoying to clean.
My chocolate cravings now sated, next week’s cake will be chocolate-free.