But Oprah loves this cake (she’s not my usual standard for value judgments), and the guys at the BAKED bakery said it was their best-seller. So I bought their cookbook, BAKED, and found it delightfully different from most of the usual recipe books.
And then I baked their cake. All three layers, one carmel topping, and one chocolate ganache topping later, I had created a beautiful cake that didn’t crack and didn’t lean. Best of all, it tasted . . . amazing. So good there wasn’t a crumb left.
And to be fair, there’s not that much salt. (There’s a lot of BUTTER.) Some of the salt goes into the caramel topping that gets painted on between layers, and some of it is sprinkled on the top (I sprinkled it lightly, but I used rough sea salt, which tends to clump, so occasionally I did get a crunchy mouthful.)
But it was still delicious.
So–if you want to try this great cake, you can get the cookbook BAKED (I’m dying to try the Root Beer Bundt next), or you can simply go here. Be forewarned–the online recipe differs slightly from the one in the book, so I can’t swear to its accuracy. You might want to read the comments and watch your cake carefully in the oven.
Yes, I know I said I’d be cooking through THE ART AND SOUL OF BAKING, but on days when I don’t have TIME to bake, I’ll fill in with something else I’ve tried . . . for better or for worse. 😉