This is a very rich cake but it uses cocoa and not much of it, and so is not as chocolatey as I'd prefer--I figure that if I'm going to go off my diet it had better be for exactly what I'm craving! Anyway, I made it a second time with modifications: doubled the cocoa, dissolved a couple of teaspoons of instant coffee in the buttermilk before adding, and also melted three square of unsweetened baking chocolate to add to the frosting. Then it was perfect for my taste. The frosting amount is generous, and it makes a very lovely three-layer cake.
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