It’s a lobster!!! Get your mind out of the gutter.
I’ve come full circle on milk chocolate. As a kid, like most of us I think, I didn’t like dark chocolate at all. Ew, too bitter! Recently, I’ve felt the opposite. Milk chocolate was too sweet – where’s the chocolate flavor?
But now milk chocolate just reminds me of the time I left a chocolate bunny on my windowsill right after Easter, and it melted and was suddenly ten times better than any milk chocolate I’d had before. It may just be that I’m buying higher quality milk chocolate these days; regardless, I like having another type of chocolate to enjoy.
Whatever the reason, I really enjoyed this milk chocolate cake. After three weeks of banana cream pie, I was in the mood for something dark and rich. I was still interested in the milk chocolate idea, so I just replaced the nuts in the swirl with more milk chocolate. Ooh yeah, there’s a nice chocolate kick.
Even more exciting than chocolate-glazed chocolate cake with a cocoa-chocolate swirl is that it’s lobster shaped! Yay, lobster shaped cake!
Kristin chose this for TWD and has the recipe posted. The glaze, a simple mixture of melted chocolate and corn syrup, didn’t work for anyone. I added milk until it smoothed out and was quite happy with the result.
One year ago: World Peace Cookies