devil’s food cake

i tried this recipe tonight: a williams’ sonoma devil’s food cake.

i split it in half, actually: in one half, i used olive oil (a bit less than the amount of butter required), in the other, butter, as stated. i wanted to see how it would taste with the olive oil, and if there would be a difference in texture.

the butter one broke in 3 pieces as i removed it from the mold :( not the olive oil one. (so that’s why they say to line the bottom of the pans with parchment paper…)

i could taste the olive oil a bit in the batter, but not once the cake was baked. once baked, i think i prefered the cake made with butter. the texture was crumblier, but the taste was much richer.

and as usual, i made only half the icing and had plenty to cover both cakes :)

in any case, a delicious chocolate cake!

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