To start I need to gather my ingredients:
Steps one and two are messy ones that make your hands slimy and sticky. First you have to butter the springform pan.
And you don't just butter the pan, but the parchment paper also!
Then its time to break up the entire bag of double chocolate milanos.
Once they're broken you add some of the softened butter and kind of mix it all together -by hand! My butter wasn't quite soft so a quick 10-15 second zap in the microwave fixed that.
After that you sift together the dry ingredients (pretty lame to look at, so no picture). Then you melt your chocolate and set it aside.
Following that is the wet ingredients...
I didn't quite have the amount of sour cream the recipe called for so I probably used a little less than a cup (should still be ok). Add in the dry ingredients and mix it all up into a nice batter.
Most of that goes into the cake pan, and the rest is mixed with the melted chocolate...
Then you plop the chocolate cake mix on top of the white cake in the pan...
...and swirl it with together with a knife.
After about an hour in the oven the cake is done and doesn't look too bad. Certainly no professional looking cake, but I'm sure it still taste great.
Time for some cake and ice cream, and then more lesson plans.
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