I assumed settling into a new job would get easier. A month later, I may know more but I feel like I know less. It felt so "good" baking this last weekend. Kind of like going home after a long time away. What a great ice breaker baking the Chocolate Velvet Fudge cake for the Heavenly Cake Bakers. I loved making the chocolate paste with boiling water and Valhrona cocoa powder. What a dark and rich base! The batter had a wonderful thickness to it but my cake baked for a little less then 50 minutes with me using a 10-cup Bundt pan. Rose's baking directions stated 50 to 65 minutes. I am definitely not complaining. =)
I sprinkled vanilla infused powdered sugar over the top and served slices with whipped heavy cream infused with vanilla bean paste and sprinkled with mini-chocolate chips. What a perfect dessert to go with a nice Sunday dinner~.
