I just made this cake & it's absolutely delicious! It has a very fine crumb, which is perfect as I am going to use it tomorrow to make a batch of cake pops. I noticed that some people changed the recipe, thought that the butter made it rubbery, etc. I made the recipe "as is" but I changed the servings from 12 to 9. I think that creaming the sugar & butter REALLY well made a hug difference in the end product. Also, when alternating the flour & cocoa mixture, start with the flour and end with the flour. I baked the 9 serving recipe in a metal 9 x 13 pan (buttered with the wrappers from my butter sticks - no sticking problems) for 30 minutes. This is my new go-to chocolate cake recipe!
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I just made this cake & it's absolutely delicious! It has a very fine crumb, which is perfect...