When I first pulled it out it was hard as a rock but while it came up to room temp, I decided to start in on the Chocolate Bread which has multiple steps for preparation.
The first is creating a chocolate paste out of Dutch processed cocoa. Cocoa has a few things that makes it better then straight up chocolate, it creates a firmer texture in the batter so it is more dense, it gives the cake a stronger chocolate flavor and I guess from what I have been reading has a lower acidity...I suppose that is a good thing. You have to let this cool before continuing so this recipe took the longest time to make so far.
No trouble with this cake, which was great because I don't think my fingers could have taken another burning.
I placed the Chocolate Bread in the oven and went back to the Lemon Poppy seed. I carefully unwrapped it and as each layer came off the house became overwhelmed with the smell of sweet sugary lemon. My hands became sticky as the outside of the cake is tacky like a sticky bun. I sliced it open and to my surprise this cake is the BEST cake I have ever eaten! I have worked in a bakery before and we made lemon poppy seed cupcakes but they have NOTHING on this cake! I was expecting something sour after last nights taste of the syrup (I just made the scrunched up face again because I thought of the taste) but I was wrong. Best Cake ever...
Back to the Chocolate bread, I created a Kahlua syrup to baste the cake in and once the cake is cool, I will taste it. Right now it looks great, and the chocolate and lemon smells in our kitchen are intoxicating. I love baking.
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