This is an acceptable cake, but not one I’ll make again given the other, extraordinary chocolate cake recipes on this site. In addition to not being as dark chocolate as I assumed it would be, it wasn’t as moist or sweet as I would have liked either. It cries out, then, for a sweet buttercream frosting. I made this as cupcakes; a half recipe gave me 12 perfectly shaped and nicely rounded cupcakes. I frosted them with “Mint Buttercream Frosting with Dark Chocolate Glaze,” recipe also from this site. Edit 11-10-12: This was much improved simply by adding 1/4 c. more sugar and using strong, brewed coffee in place of the water.
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This is an acceptable cake, but not one I’ll make again given the other, extraordinary...