Extreme Chocolate Cake
I've made this recipe 2 times now, both for kids' birthday parties. It was moist, dense and chocolatey. If you are looking for a light and airy cake, this is not your recipe.
The first time I baked it on a 9*13 pan. I used baking strips on the pan so it would raise evenly. The baked cake shrunk to 1" after cooling,and I had to make another batch to have a decent height on the cake. I frosted using white buttercream and it was a pain to crumb coat and decorate. Needed a lot more frosting to avoid crumbs. The cake sucked in all the whipped cream filling.
Attempt #2 :2 9"pans. Again,bake even strips. It didn't shrink as much and raised to a good decorating size. I left in on the counter for cooling and forgot about it for 2-3 hrs and the cake dried out a bit. Next time after cooling I will wrap it in waxpaper&foil until ready for frosting. This time I decorated with the chocolate frosting - delicious. Used creamcheese filling, sucked in again! Lessons learnt: bake in 9 inch pans, wrap promptly for freshness and stick to chocolate frosting for the filling.
19 users found this review helpful
Aug. 8, 2011