This is seriously chocolatey cake recipe using 775 g dark chocolate spread
between cake dough, frosting and the ganache.
Not exact matches
The simple masa
dough is soft enough to be pressed into almost an ideal thickness with one motion of the press, and then I quickly roll it a bit thinner
between two sheets of thick plastic or unbleached parchment paper, cut it with a
cake cutter, and into the skillet it goes.
I've been researching «
cake» donuts / doughnuts to get a better understanding of the differences
between yeast leavened
dough and baking powder leavened
dough, the baking powder kind being the «
cake» type doughnut.
I didn't spend years studying the difference
between cake flour and all purpose flour or pastry
dough and yeast
dough.
It should be thick, maybe
between cake batter and cookie
dough.