This cake is delicious! It's very chocolaty, moist, and isn't too sweet. I've made it several times and now it's the only recipe I'll use for chocolate cake. But when made exactly as described it's very dense. As another reader suggested if you whip egg whites until they form soft peaks and then fold them into the batter, the consistency turns out much lighter. I use 6 egg whites and fold them into the batter as the last ingredient before pouring into 9-inch cake rounds. Also, cutting the cake lengthwise to make extra layers helps lighten it up too!
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This cake is delicious! It's very chocolaty, moist, and isn't too sweet. I've made it several...