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I used recipes from Rose Levy Beranbaum's Cake Bible. The cake is her classic chocolate butter cake, baked in three 6 inch pans rather than two 9 inch pans, then cut in half. The frosting is her chocolate silk meringue with 3 egg whites rather than 2. I eliminated the water and heated the egg white and sugar slurry over simmering water after I failed twice to get sugar syrup into my stand mixer at her suggested temperature.
GLORIOUS.
Thank you! I was really happy with it once I solved my frosting issue.
BREATHTAKING.
Oh fuck I need that in my face
I'm not usually interested in pictures of food, but good Lord I can practically taste that cake. Amazing.
Woot! That's a thick one.
