I would like to take a moment to thank all of my friends for having birthdays. They enable my cake-related megalomania, and I love them for it. My friend Sarah likes red wine. She likes chocolate. And she had a birthday last week. These tiny cakes were the result, and they’re fucking magical. Rounds of rich red wine chocolate cake perch on thin discs of solid bittersweet chocolate, topped off with a dusting of powdered sugar and a swirl of cream cheese icing.
That sounds fancy as shit. And it is. But this base cake recipe is very, very forgiving. The equipment used is a reward in and of itself. Through the magic of the holiday season, I received a number of tiny baking implements. And through the magic of this recipe, I got to use them all.
This construction is also really tasty. When I’m putting together a new recipe, I aim for an initial punch of introductory flavor, a mellower but more satisfying mid-taste, and a lingering aftertaste. If my flavors trip all over each other, I haven’t made a dish. I’ve made a mess. This time, I got it right. The bittersweet crunch of the solid chocolate base is followed by the sweet tang of the icing, and rounded out by rich cocoa and red wine cake.
In short, this stuff is incredible. Grab hold of your tiny bakeware and follow me.