Well, my hiatus from cake-ploration turned out to be shorter than expected. I have to admit, diving back into devouring giant slabs of cake was not an altogether wise decision, especially when combining cake consumption with half a bottle of red wine, and most especially when all of this occurred on the tail end of 10 days without sugar or carbs. I can only assume that going from one extreme (no carbs/no sugar/no fun) to another (all the wine and all the cake) might have impacted my fair assessment of this cake, but I am reviewing it nonetheless. As it turns out, this cake-ploration has developed into quite the little passion project of mine, and I simply cannot stay away from it, even when I know full well that my body may rebel as a result.
Let’s talk about the cake, though. On Saturday, which I had already decided was going to be a cheat day, because honestly life without sugar and carbs is not a life I want to live seven days a week, I hemmed and hawed about what was worth cheating for. Ice cream? No. A donut? No. Straight chocolate? Nah. Nothing was sounding good to me. Then I thought about cake, more specifically, moist cake with layer upon layer of thick frosting. Yes, now that sounded more like it.
I was trying to think of where I could go to find a slice of cake that might be worthy of a cheat, and I had a revelatory moment in which a bakery I visited only once, and probably ten years ago, sprung to my memory as if out of nowhere: Sweet Obsessions. Suitably named for this project, I thought. The picture of their chocolate and bittersweet chocolate buttercream cake sealed the deal. We were driving twenty minutes. For cake. Don’t let yourself consider the carbon footprint associated with my cake-ploration.
First and foremost, I must say kudos to all of the moist chocolate cakes I’ve had throughout this quest. I’ve never been one to care about the cake itself, but I have to say that if I’ve learned one thing from cake-ploration, it’s to appreciate the actual cake component. This cake was solid, as in tasty and dense without being heavy and moist without being soggy.
The frosting, as always, was the greatest disappointment. After ten days without sugar, I expected the sweetness to overwhelm me like the return of a long-lost friend. It did not. In fact, it barely registered on my sweetness scale. If i’m going to cheat with cake, I want it to smack me in the face with overpowering sugar-coma-inducing sweetness. I suspect it was either swiss meringue buttercream or italian buttercream and I cannot stress enough (even though I’ve already mentioned it many, many times) that these are not suitable forms of buttercream!!! Where is my saccharine, classic american buttercream, damn it!
Once again, cake perfection eludes me. I’m particularly discouraged after this latest cake-ploration because I broke a perfectly good sugar-free streak for a cake that was, let’s face it, perfectly fine, but not at all my definition of a perfect cake. I still hang on to hope that one day I will find that perfect combination. For this week, though, I admit defeat.