Vanilla in chocolate cake, why?
It's always perplexed me as to why you add vanilla extract to chocolate cake batter. Seiously, how can it distinguish itself in the end if it's competing against the 3/4 cup of cocao that's in the mix as well? OK, it could be there for somekind of undertone, but again, would it be missed?
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When the chocolate has little or no competition for your taste buds, as with something like ganache, I leave out the vanilla.