Failed Fusion

Carrot Cake is, hands down, my favorite cake... so when I wanted cake this past weekend Carrot Cake was the obvious choice. I will eat Carrot Cake without abandon, without guilt and without regret.

But see, I have this tendency to get infatuated with things... for instance chocolate chunks. So this weekend, I decided to pair my favorite cake with my current infatuation and I added chocolate chunks to my favorite Carrot Cake. Oh, but I didn't stop there, I took it a step further and added chocolate to the cake batter itself...

Chocolate Chunk Chocolate Carrot Cake

Oh it was good, don't get me wrong, but Carrot Cake it was not. While Carrot Cake has an elusive texture and rich flavor peppered with the sweetness of carrots without the zealousness of sugar, the chocolate overwhelmed the individual flavors and hampered the fusion of ingredients leaving the cake a bit flat in my opinion.

It was still super tasty, it was cake after all.

1 cup oil

2 cups sugar

Cream together until smooth and integrated

Add

3 eggs

1 teaspoon vanilla

Whisk together until batter lightens in texture and color

Add

1 cup cocoa powder

16oz pineapple tidbits with juice

2 cups finely shredded carrots

1 cup coconut

1 cup walnuts

2 cups flour

1 teaspoon salt

1 teaspoon soda

2 teaspoons cinnamon

1 cup chocolate chunks

Stir to combine

Pour into prepared pan, 2 cake rounds or angel food cake/bundt pan

Bake at F350°, 45-60 minutes depending on pan size, until cake springs back to the touch

Invert onto wire rack, let cool, frost as desired; I opted for a chocolate cream cheese cinnamon frosting (simply add cocoa powder and cinnamon to taste).

Gabriel frosted the cake while I was working late last week and we enjoyed it while relaxing to the max. Want to see me making my favorite cake and throwing ingredients around - sure you do!

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