Although this isn't the absolute best devil's food chocolate cake I've ever had, it's the best one I've personally ever MADE! Lots of the recipes on this site gave me chocolate cake that looked lighter in color and didn't have that deep chocolate flavor I was looking for. This one was really good with tweaking that I did from others' advice. I found this a TAD dry, but it could've been from how I baked it. I made mini cupcakes with this baked at 350 degrees for 15 minutes...i suspect i should've baked them for maybe 12 or 13 minutes. Also, I added 1/2 tsp of instant coffee granules and 1/2 tsp of vanilla extract to the warm butter/chocolate mixture and used a few tablespoons of bittersweet chocolate chunks. To make it even EXTRA chocolatey I took the advice to add 1/4 cup of unsweetened cocoa powder to the dry mix. I'm hoping this turns out even better next time I make it cuz that would be to die for! And oh yeah, i topped this with a dollop of cream cheese frosting. Perfection.
Was this review helpful?
2 users found this review helpful
Although this isn't the absolute best devil's food chocolate cake I've ever had, it's the best...