This one is fairly simple. I needed to feed at least 20 people at the office for a birthday. I had everything to make a chocolate cake, so I figured I would make a large round. This one is a 10" round, 2-layer cake. Each layer is the equivalent of a typical 8 inch round cake. The cake itself is a chocolate cake recipe that I started using with the Saints cake, and will continue to use until I find something better (which isn't likely). The cake contains chocolate pudding, chocolate syrup and cocoa, which makes it really chocolaty and incredibly moist. I almost can't over cook this thing. The icing is chocolate butter cream, which has both butter and cream in it in addition to a whole bunch of cocoa. All together, this thing is a 4" tall, 11" round (with icing) chocolate bomb. If you like chocolate, this is definitely the cake for you.
At one point, I opened the cake carrier I had it in for a moment and the chocolate aroma almost knocked me over. I figured that if I wanted to avoid eating all morning due to my stomach begging for food from the powerful aroma, I had better not open the lid again. It is an amazing scent though.
The lady who ended up cutting the cake was obviously used to smaller 8" cakes. She was cutting these huge wedges out of the cake for everyone. I honestly had trouble finishing mine because the piece was so large. A 1 1/2" wide wedge from a 10" cake is far different than a 1 1/2" wide wedge from an 8" cake. People seemed to enjoy it though. One of my employees actually got two pieces, and went back and cleaned the debris from the cake carrier to eat that as well. He's a bit younger than some of the rest of us and can probably still get away with that. I don't always get to enjoy my handiwork, but I knew I was going to be eating this one and looked forward to it. Granted, I enjoyed it while I was making it as well by sampling the parts that I cut away to level the cake, but I still looked forward to eating the finished product.
