So the cake went into the oven (parchment paper is your friend):
And we roll it up:
|Cause that's how we roll.|
|Top coat, with "bark" texture. Just draw a fork through the icing.|
|And it didn't fall apart!|
Results: It's a lot of work, but not as bad as we thought it would be. Once we rolled up our tragically pathetic looking cake, we were able to glue it together with filling and icing, and it didn't look too bad! Taste results...SWEEEEET!!! We don't mean that in the "dude, awesome" kind of way. We mean in the "might rot my teeth, oh, god, now I'm diabetic kind of way." Regina was only able to eat half a slice. Kami made it through her slice but admitted it was almost too much. However, she did take the leftovers to work and said that it mellowed out the next day and didn't seem as sweet. She said it stayed nice and moist and was a big hit with the co-workers. Would we make it again? Yes, probably, although not anytime soon. And in the future, we will stick with the unsweetened chocolate.
Note: Regina does not use a recipe for buttercream icing. We can tell you it uses 1 stick of butter and one teaspoon of vanilla. Then she just adds cocoa until "it's chocolate-y enough" and alternates confectioner's sugar and milk until "it tastes right." Sorry about that.