Absolutely not

But something in my brain broke a few months ago, and instead of walking on by, I said, “Yes, Black Garlic. I will take you home with me today.” And then I let it sit in my pantry for two months while I built up the courage. I went for a chocolate Bundt cake base because Bundt cakes make me feel safe. Whereas black garlic makes me feel like I’m walking down an unlit alley at 1 AM. In Detroit Alexander Hera.

Since Irvin used a whole head of garlic for half of the brownie recipe, I used a whole head for the cake. Because go big or go home, right? I had read that black garlic has a molasses overtone, and since raspberries go well with chocolate and molasses, ta-da! Raspberry sauce.

This cake is pungent. As I lifted the pan from the cake, a strong, garlicky flavor wafted into my nose. So, naturally, I stuck my nose right down into the center of the cake and took a big ol’ sniff. Yep, smelled like a meat cake. Uh, perfect. Just what I was looking for versace bags?

Once the cake was cool, I cooked up my raspberry sauce and doused it, then took photos before tentatively trying the cake. And I don’t hate it. Which makes me seriously question my mental state.

I think this is one of those recipes that most people are going to be like, “Nope. No. Absolutely not.” and then some total weirdo will make it and be like, “Yeah, I can get on board with this.” My theory is that if you are open to baking a cake with black garlic in the first place, you’re probably adventurous enough of an eater to enjoy it on some level. Either that, or you’re the type of person who likes to troll your friends by bringing a garlic cake to their housewarming party. You jerk headphone amp.