After my changes, I definitely would make this a 5 star recipe. WAY delicious, but also deadly rich.
my notes/changes: next time, cut back on the cinnamon, it is too strong. I used cream (melted ice cream, lol) instead of milk in both the cake and the icing. For the buttermilk, I used 1/2 cream and 1/2 milk and added vinegar and let it sit while the chocolate boiled. instead of cocoa powder/bittersweet chocolate, I used a bar of Lindt 90% dark chocolate. I used about a 3/4 of a bar on the cake and 1/2 on the icing. i also substituted butter for the vegetable oil, but only really because i didn't have any oil. instead of 1 cup of water, I used 1/2 cup of water (next time i will use milk), and 1/2 cup of rum/creme de cocoa (half and half each). Also, for the icing instead of confectioner's sugar, i stirred in about a cup of and a half of brown sugar. came out great. once the cake came out of the oven, i poked it all over with a toothpick before pouring the icing on. great out of the oven, and i am going to try freezing it. it was delicious! one of the richest, most chocolatiest cakes ever! (better be, for 2 1/2 sticks of butter, a cup of ice cream, over 3 cups of sugar, and a bar of chocolate!)
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After my changes, I definitely would make this a 5 star recipe. WAY delicious, but also...