Double-Chocolate-Whammy Groom's Cake

The name says it all! This is an uber chocolate-y, moist, dense cake that I made for my husband for our recent wedding anniversary to make up for the groom’s cake he didn’t have at our wedding!

It starts with making the fudgy pudgy brownies, standard 1-pot/bowl brownies that include unsweetened and white chocolate, cocoa powder, eggs, flour, pecans and lots of butter! These are extremely moist so I relied on the internal temperature to tell me when they were done.

After chilling, the brownie is finely cubed and added to the Chocolate Domingo cake batter. This cake recipe is also in The Cake Bible; it’s a moist, milk chocolate-flavoured cake made with cocoa powder, sour cream and lots of butter!

The recipe calls for the cake to be baked in a bundt-type pan but I took a chance and baked this in the Wilton guitar cake pan. It baked perfectly level but unevenly....the neck of the guitar was done before the rest of the cake. Rose suggests you spritz the cake with bourbon; instead, I coated it with a thin layer of the Chocolate Cream Glaze (a thin ganache) from The Cake Bible to seal in the moisture.

I’ve made equally delicious chocolate cakes that took up far less time and ingredients so I would rate it a 3. However, the recipient and guests loved it so I’m compromising with 4 stars.