In a word, this is AMAZING! The best chocolate cake I have ever tasted, & my family agrees. I suggest using really good rich/gourmet coffee and high quality cocoa, it makes a big difference (after all a recipe is only as good as the ingredients you use). I tried this exactly as the recipe states the 1st time and the 2nd time & every time since in order to cut down on the fat, I replace about 3/4 of the oil called for with applesauce, and use reduced fat buttermilk. You CANNOT tell the difference! However, I recommend that if you do make the above changes that you mix the batter only until completely blended. If you mix it for the 2 minutes called for the cake falls apart when you remove it from the baking pan. Also, definitely let it cool for the full 10 minutes before transferring it to the cooling rack, otherwise you'll lose the bottom layer of the cake as it stays stuck to the pan regardless of how well you grease it. Also even though an inserted tooth-pick come out clean after 30 minutes, I found that it needs the full 40 minutes otherwise it's a bit doughy in the center. TRY THIS RECIPE! YOU WILL NOT BE DISAPPOINTED.
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