I took the reviews into consideration when I made this cake, especially since I've had a hard time finding a really good chocolate cake. I scaled the recipe to 1.5x (18 servings instead of 12) and baked in two 10" pans @ 300F for 40 minutes (rotating halfway through). Once stacked, these two 10" layers ended up becoming a cake a little more than 2.5" high. If torted and filled, the cake would probably be 3" high. I replaced 2/3 of the water with milk and used Hershey's Special Dark cocoa. It's important to let the boiled cocoa cool down to get the right texture. Also, I beat the butter/sugar for 5 minutes to make an airy cake. The final product was perfect for me. It was NOT overly sweet (after I reduced the sugar by 20%) which is great since I wanted to cover in ganache and fondant. I also filled with thinned strawberry preserves. Oh yeah, since everyone was talking about these cakes falling apart, I generously sprayed nonstick spray into the pans and let them cool in the pan for ~30 minutes before moving them. UPDATE: I saved the cake scraps and turns out the cake actually got sweeter the next day. I don't know if everyone else had this same experience, but I will make note of this next time. Absolutely the best chocolate cake I've ever had!
Was this review helpful?
14 users found this review helpful
I took the reviews into consideration when I made this cake, especially since I've had a hard...