The Moment of Truth
My entire apartment smells like vanilla. It's not unpleasant, but it is definitely apparent. After fifty minutes, I opened the oven and found what appeared to be a firm enough cake. After cooling it in the refrigerator, I removed it from the pan and laid it on a plate.
Physically? It doesn't seem that bad. There's a distinctly crispy-looking crust around the rim. While it's certainly denser than most cakes, it springs back when pressed and feels fully cooked. My kitchen thermometer read an internal temperature of just over 200 degrees Fahrenheit or 93 degrees Celsius. Many had predicted it would become an amorphous, soupy sludge due to having nearly twice as much liquid as necessary, but the batter was still thick enough to form a cohesive solid mass.
But how does it taste? Without further ado:
Tumblr won't let me insert the video directly, because of course it won't. I should also preface this by saying that this is the first and only instance of my face and voice on the internet, so if you misgender me I will force-feed you the rest of the cake.
With that out of the way: it's honestly not that bad??? Is it good? No. Of course it isn't. It's a cake with several dozen times' more vanilla extract than required. But is it inedible? I honestly can't say that it is. I should point out for those uninformed that vanilla extract is a tincture, meaning that the active ingredient is dissolved into alcohol. In this case, 35% alcohol, the low average alcohol content of gin and dark rum. Minors have actually gotten drunk by drinking vanilla extract. That overwhelming bitterness you associate with the ingredient? Part of that is the vanilla itself, but most of it is the alcohol that typically evaporates away in the oven. Because of that, the cake is bitter but not overpowering.
The texture alone is actually quite pleasant. Its texture is best compared to that of banana bread, with a rich, heavy moistness and a slight chew along the rim. Its thin shape and density makes it ideal to be eaten by hand. I personally enjoy bitterness to the point where I'd seriously consider this palatable if the sugar content was at least doubled. It wouldn't be better than a regular piece of cake, but it would be good.
To those that feel disappointed, I express my sincerest apologies. Even I was legitimately hoping for some sort of Cake From the Black Lagoon that would explode in the oven and taste like paint thinner. To remedy any disillusionment, I will end this culinary journey in hubris with a poll. Thank you.