Okay everyone, this is THE chocolate cake. I've made it I don't know how many times already, and I always get rave reviews. There is nothing like this in a box. It is dense, full of flavor, moist, and simply perfect. The kind you would get in a high quality bakery. I haven't changed a thing in the recipe. I just don't use the sour cream frosting because I find it too tangy. I use buttercream frosting for this one, only using real butter. I also use it to make a quick version of Black Forest Cake. Bake up two 8-inch round cakes (I don't use all the batter for two cakes of this size, and I weigh the batter so both will be of same quantity), freeze them, then fill the cake with a thin layer of cherry pie filling, then frost the cake with buttercream, then add more of the remaining cherries on top. Pipe icing on the sides for an easy finish, and decorate with more rosettes of frosting on top.
Was this review helpful?
1 user found this review helpful
Okay everyone, this is THE chocolate cake. I've made it I don't know how many times already,...