This recipe makes a very pure, clean-tasting chocolate cake with a fine crumb and a texture that can be moist or dry depending on how long you bake it and how long you let it air-dry. I followed other reviewer's suggestions: substituting butter-flavor Crisco for butter; creaming with the sugar for over 2 minutes; and baking in a single 10-inch springform Bundt pan. It came out quite well on the first try.
I also tried whipping the egg whites separately, but that made little difference, as this is a pretty solid, moderately dense cake, so I wouldn't bother with that in the future.
The flavor is such a pure, moderate chocolate cake that it would be perfect as a base for a wide range of desserts using added flavors. Vanilla whipped cream would be a great accompaniment. Unaccompanied, it's nice but a little too plain.
Caution: grease the pan quite well, as the cake is clingy when hot and you don't want to tear it.
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This recipe makes a very pure, clean-tasting chocolate cake with a fine crumb and a texture...