For Dani's birthday, she asked for a chocolate cake, really really chocolately, but not a torte or a brownie. So I turned to the Mississippi Mud Cake for inspiration. I used almond extract instead of whiskey, no particular reason.
But what's a birthday cake without some sort of icing or glaze? A mud cake isn't designed to be frosted, so I decided to make the glaze that I use on the Chocolate Torte. Still, I didn't want to lose the wonderful crackle pattern, so I tried pouring on the glaze while the cake was still warm. What happened was that it soaked in, but formed a crunchy topping like what you'd find on a premium muffin! We really liked it. It's unconventional, but you might want to try it sometime too.
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