This cake is tasty, it's heavy and a bit crumbly. Mine baked for about 30 minutes before it was done. The recipe recommended an hour so is definitely cut down on that. Also beating air into the eggs and cream seemed an unnecessary step. The batter was much to thick for that to have any carry over into the end product. It seems like you could cream the eggs and sugar together, add the chocolate then alternate flour and cream additions in 3 stages and have the same results without all the extra hoopla.
Also, I'd separate the batter into 3 8" pans if you're planning on layering it because it was pretty thick in just 2 pans. It may be better as 2 9" pans but each cake was nearing two inches tall when baked in the 2 8"pans
All in all I'd this was very tasty cake (I didn't make the frosting). It seemed like a shortcake to me. I wanted fresh strawberries to pair with it.
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This cake is tasty, it's heavy and a bit crumbly. Mine baked for about 30 minutes before it...