The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 7, 2009
Got such a beautiful cake out of this recipe. It came out very moist, and the glaze, I believe, helps when spreading the frosting on the cake, making it less crumbly. A nice change from basic chocolate cake. I made the frosting as directed, using exactly 240 grams of confectioners' sugar, and the consistency was perfectly spreadable without being too soft. I substituted the buttermilk for 1 tablespoon vinegar added to 1 cup milk. It always works in cakes when I don't have any real buttermilk on hand. Next time, I might try flavouring with Kahlua in the cake instead of coffee granules.
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Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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Reviewed: Dec. 14, 2008
I made this cake for my husband's graduation and it was a hit. There are several steps involved to infuse the cake with its mocha taste. It's worth the time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 2, 2008
My daughter requested this recipe for me to make for her birthday this year. It is a delicious cake - highly recommended.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 30, 2008
This was the first cake I have ever made from scratch, and I'm so happy to report that it turned out very nicely! I followed the recipe exactly, and the only reason that I didn't give it 5 stars was because the cake didn't rise very much so it was pretty dense and shallow in my 2 8" pans. The glaze seemed to stay wet on the cake (I was expecting it to crust a bit), but it adds a great flavor. I will definitely hang onto this recipe - very yummy, rich cake.
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Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA
Living In: San Diego, California, USA

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