I found this recipe on here years ago and it has been my favorite chocolate cake ever since! When I am asked to make a cake, this is the one I turn to without a doubt! I have probably made this cake over 50 times and it turns out perfect every time. People beg me for this cake and it is the only chocolate cake I will eat. This is a very moist but dense cake that is perfect for layering. I do not grease and flour my pans (as I find it typically gives a thicker/drier "crust"). I use the baking sprays that have the flour combined in them. I have NEVER had a problem with this cake sticking to the pan. I don't sift the ingredients either - just too tedious and it turns out just fine without the extra step. The timing is perfect, and I don't change a single ingredient in this cake. That said, I do not use this recipe for the icing/topping. I use my traditional chocolate buttercream icing: 1 cup shortenting, 1 cup butter, 2 tsp vanilla, 2 lbs powdered sugar, 6 Tbsp milk, 6 oz unsweetened chocolate melted - cream the butter/shortening, add the vanilla, slowly add the powdered sugar, finally add the milk and chocolate. This is the perfect icing for this cake! To decorate, I sprinkle mini chocolate chips on the icing between the layers and around the sides of the cake. My favorite way to eat this cake is cold - straight from the refrigerator. I find the icing turns kind of fudgey and it is one big pile of delicious.
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I found this recipe on here years ago and it has been my favorite chocolate cake ever since! ...