Danny’s Deep Dark & Rich Chocolate Lovers’ Cake – for Valentine’s Day

In honor of Valentine’s Day, we are running recipes all week!  So please check out our recent posts and come back for more tomorrow!

Today’s recipe was originally posted a couple of year’s ago on this blog and it was a BIG HIT!  It is a recipe from Williams Sonoma.  mmmmmmmm.

Danny’s Deep Dark & Rich Chocolate Lovers’ Cake

Photo courtesy of Williams Sonoma

Photo courtesy of Williams Sonoma

To view the recipe, click the link below:

via Danny’s Deep Dark & Rich Chocolate Lovers’ Cake | Adventures in Ankara.

I have attempted to correct the couple of “issues” I had with the cake the first time I baked it in Turkey:

  • Altitude in Ankara is much different from Philadelphia.  If you want the cake to rise properly, but back on a liquid just a little bit, the water, buttermilk or eggs.  Also, make sure the butter and sugar is creamy and fluffy before you move on.
  • The Turkish powder sugar is still a big problem.  I have tried grinding it down more in a coffee grinder, food processor, and every other electric appliance I could find. I now add the vanilla extract to the powder sugar before using it.  It seems to work pretty well.  However, vanilla extract is not easily found in Turkey – a powder substance is used instead, called vanilya seker.  If any of my Turkish readers have a suggestion, please let us know!  The next time I will try melting a little of the butter first, adding the sugar, then letting it cool.  Hmmmm.  Do you think it will work?

Don’t forget to check back for more recipes, and to check our Culinary Corner for more!

Happy Valentine’s Week and Afiyet Olsun!

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2 thoughts on “Danny’s Deep Dark & Rich Chocolate Lovers’ Cake – for Valentine’s Day

  1. You can make your own vanilla extract with a small bottle of vodka and one or two vanilla beans. However, I have seen artificial vanillin in liquid form. Vanilla sugar is mostly for decorating. One of the big problems with the powdered sugar found here in Turkey is that it contains cornstarch. I still get mine in the U.S. when I am there, or have relatives send it to me.

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