This weekend I decided to play check up with my Heavenly Baker friends. The past few weeks have been ultra busy and things are finally starting to settle down. So... I made the fake financiers (which I thought were really good) and the fudge-y chocolate bundt cake (which I thought was ok). I wanted to make the Lemon Crown Cake but that one will have to be patient.
I started with the Velvet Fudge Cake. I mixed and creamed and bloomed as directed. Here is where I got stuck. I really like the flavor from a mixture of chocolate and cocoa in cakes. I think it rounds out the chocolate flavor better then just using one of these. This cake only used cocoa and since the batter was pretty stable, I decided to add mini chocolate chips. In the end, I thought this turned out to be a good decision because I found the cake to bit dry and the chips added a touch of moisture. I am a sucker for super moist cakes and unfortunately, this one didn't cut it.
Next I moved on to the fake financiers. I must admit that I started this cake with a lot of reservation. I LOVE real financiers and I couldn't imagine removing the almond flour. Why do it when the alternative is so wonderful?!? Well, I proceeded as directed and I must say the result was surprisingly good. I like the dense texture and I thought the flavor profile was really good. I like the strong vanilla flavor as well as the buttery-ness. I did decide to change this recipe up a little as well. I added one sour cherry to each little cake as well as some pistachios (I just couldn't have a nut-less financier). So... all that went well until I did the one thing that I always so and that always ticks me off. I overfilled the molds. I compulsively do this and I don't know why. I hate myself!!!!