This cake came out perfect on the first try. The thinness of the batter and its odd taste (who doesn't test taste their batter?)scared me at first. I also had a few setbacks, such as not having any buttermilk. I had to use the tried and true substitute of milk (skim) and vinegar, and got to shave a few calories off in the process. Lacking vegetable oil, I used sunflower and a little olive oil in its place. I feared more for the taste than anything else, but I was relieved to find it tasted like a normal chocolate cake in the end. Lacking regular plain coffee, I had french vanilla instant which added some complexity to the flavor. The only thing I would change would be to enhance the chocolate end of the flavor a bit, so next time I'm using dark cocoa or Dutch. I'm giving this recipe 5 stars because the cake didn't 'feel' like a typical, crumbly homemade cake, but leaned more towards the texture of a boxed cake mix in its moist and smooth properties which I much prefer. Don't skimp on the sugar. Usually I add only half the sugar called for in recipes, but having tried that and tasting the batter, I could tell the cake's flavor was going to suffer (I know batter and cake taste fairly different from each other, but you taste enough batter over the years, you can tell what direction its going in cake form), -especially- if you have to substitute in the buttermilk like I had to.
Was this review helpful?
1 user found this review helpful
This cake came out perfect on the first try. The thinness of the batter and its odd taste (who...