This is an excellent recipe. I used one cup of heavy cream and one cup of baileys brand cream (with irish cream in it). It was a really nice addition. It's very important to whip the eggs until thick and fluffy. I imagine that some of the other reviews that complain about the texture didn't beat the egg long enough, or were not careful when folding the egg yolks with the egg whites (omelete!? did you whip the eggs at all??). When you fold the two parts together I find it helpful to use a spatula and mix only until the colours are blended. I also didn't have a pan that was exactly the right dimensions. Mine is 9.5' x 13.5'. I lined with parchment paper and then sprayed the paper and the sides with cake release spray. I still used most of the batter, so it did rise a lot. I remedied this by putting on a clean silicone oven mit and actually patting down the cake a bit after it had cooked for the recommended time, I then cooked it for a few minutes longer. I think the flavour is very nice, it is rich but I would disagree with other reviews that say it tastes like eating cocoa powder. I also iced mine with chocolate buttercream, which made it a bit sweeter. I decorated it with chocolate leaves and marzipan and fondant mushrooms and acorns. I think it may be my favourite cake I have made so far. The video was also very helpful.
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This is an excellent recipe. I used one cup of heavy cream and one cup of baileys brand cream...