This is a great recipe. Like the other reviewers I made a couple of tweaks that enhanced the original recipe.
I do agree with the substitution of baking powder. In addition, when making a substitution using baking powder, the type of cocoa powder needs to change as well as the amount of baking powder used. I doubled the amount of baking powder to 3 teaspoons. I used Dutch process cocoa that gave the cake a richer look and added the chocolaty taste that others said was lacking. The use of Dutch process is usually the rule of thumb when using baking powder. Be careful because unless the original recipe calls for Dutch process you shouldn't just substitute it because many times you have to make other adjustments. But, since I am doing a makeover to the original recipe by making a change with the leavening agent I decided to make this change as well. In addition, instead of using extra milk I added 2/3 of a cup of mayonnaise for moistness.
Wow! What a difference. The cake was awesome! A moist, rich chocolate cake that garnered compliments from many of my willing guinea pigs who tried it. I also added a whipped chocolate frosting. This cake is a chocolate lovers dream for sure. I hope this helps others to achieve great results as well.
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This is a great recipe. Like the other reviewers I made a couple of tweaks that enhanced the...