...for a truly great, quick and easy, "everyday" chocolate cake recipe. You know, a go-to version, that I can rely on to be yummy and can whip up in not too long from stuff I usually have in the fridge. We're not talking about a multi-layered extravaganza that's so much work you only make it for very special occasions once a decade kind of thing. Been there, done that, and I don't think the decade has passed yet, so I'm aiming for simple and tasty.
Made another "okay but not to rave about" choc cake last weekend. Maybe my cocoa powder is to blame? All I've got on hand is plain old Hersheys, and the cannister has been open for quite a while. Maybe it's stale. Does cocoa powder go stale? Would I be happier with my choc cake results if I sprung for some really good stuff? Which I'd have to order online, 'cause gourmet shopping opportunities are pretty much non-existent in Hilo. We make up for that with a great farmer's market, but it doesn't solve the gourmet cocoa powder dilemma.
Theoretically, I could purchase some local cacao pods at said local farmer's market, and make my own cocoa powder.
But -- I know this is hard to believe -- there are some DIY lines I will never cross, and making my own chocolate from the pod stage is destined to stay on the far side of one of them.
Perhaps also I should try, just once, to follow a recipe EXACTLY as it is in the book, before messing around with it and making substitutions.
We've got two more "cake nights" worth of the most recent so-so results in the freezer. Will keep trying when we've eaten those up. Or when I feel like baking again, whichever comes first.