Albino Tiger Cake

A couple weeks ago (the last time I did anything in the kitchen; it's a work-related hiatus from having a life) I set out to make the Tiger Cake from the Bittersweet cookbook. It's a marbled bundt cake made with olive oil that has a touch of white pepper, too.

When I got to the step where you mix the cocoa with sugar and water, I realized I had two unmarked containers of cocoa: one was dutched and the other was the regular kind. The recipe called for the regular kind but since I didn't know which was which I figured, what the heck, I'll use half of each. That way I'll at least get some of the right kind of cocoa in there. Then I read the note at the end, which said DO NOT use dutched cocoa because it interacts badly with the olive oil and makes a bitter taste. So no cocoa for the bundt. Thus the albino cake.

It was a good, basic snacking cake, nice and moist and not crumbly so you could eat it out of hand. I felt like the olive oil flavor was really pronounced at first and actually faded as the days went by (would that happen?). I didn't taste the pepper, but the recipe said the pepper just emphasizes the olive oil taste.

I'll have to post the recipe later, since doing it from memory 2 weeks later is probably not the best idea. I remember choosing the recipe because you don't have to do anything fancy to marble it, just layer the two batters and they do it themselves in the baking.