I just made a practice run of this recipe for a cake for this weekend, and it turned out great! I subbed milk for the water and can't get unsweetened cocoa where I live, so I used 100 grams of baking chocolate (has sugar in it...). Totally delicious, good texture, cuts well, and I used a tip I read somewhere about spinning the pan a few times before baking to get a flatter top, and it worked! I also did a test with pans, a springform vs. a cheap aluminum one(my only choices where I live). Luckily the batter was thick so i had no leaking from the springform. Both were fine, but the springform turned out prettier. I was so worried I'd be one of the people this didn't turn out for.
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I just made a practice run of this recipe for a cake for this weekend, and it turned out...