I have been a proud owner of Rose's Heavenly Cakes cookbook for quite a while now and have tested and loved many a recipe within those gorgeous bound pages.
I have eyed up her Black Chocolate Party Cake for quite a long time too but never got around to making it. I think the fact that the batter contained walnuts that you need to first toast , remove the skins and then grind was the deterrent. But then, as if my magic/destiny/fate, I stumbled upon an adapted recipe on Technicolor Kitchen and the rest, as they say, is history.
Patricia, foodie blogger and owner of Technicolor Kitchen, took the original recipe and just turned it into something FRIGGIN' AMAZING! She swapped out the walnuts for almond flour (great texture, great moisture, and saves you loads of time compared to the whole walnut thing). She also added a tip for homemade sour cream which I followed as I had no sour cream handy and it worked like a charm. Patricia also opted for demerara sugar vs turbinado which I think was a wise choice. She just did everything right. The truth in this lies in the finished product. The words OH MY GOD pretty much sum it up.
So without further delay, get that bundt pan ready and head on over to her site for this incredible recipe.
RECIPE: CHOCOLATE CAKE WITH COCOA GLAZE
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