I swapped out water for warm milk and added a teaspoon of instant coffee, resulting in a cake with a richer, more chocolatey flavor. In making the chocolate frosting, I incorporated a tablespoon of treacle syrup, giving it a subtle earthy and slightly bitter undertone. After frosting the cake, I sprinkled dark cocoa powder on top to enhance the depth of flavor. So dark, yet so yummy!
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more entriesYour comment has been submitted.