Very good – an easy to mix up, uncomplicated, no creaming required medium-dark chocolate cake. The batter is “runny” because it’s supposed to be. There are many similar chocolate cake batters just like this that bake up with excellent results, just as this does. I have a preference for butter over margarine, so I made that substitution, as well as using leftover coffee for the water. Rather than souring the milk (1 T. vinegar or lemon juice and enough milk to make 1 cup – let stand about 10 minutes), I used buttermilk that I had on hand and think is a better alternative. I made 12 cupcakes with a half recipe and they baked nicely (no caving in, no “muffin tops” and no high doming) in 20 minutes. This cake is moist, chocolaty and flavorful. I frosted them with a basic vanilla buttercream frosting. I can’t imagine finding anything to dislike about this!
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Very good – an easy to mix up, uncomplicated, no creaming required medium-dark chocolate cake....