Dark Chocolate Cake II
So. Freakin. Good.
I took the advice from the other reviewers and made this with cake flour (2 cups + 2 tbsp), a full cup of cocoa, 2 extra tbsp of sugar, buttermilk instead of milk+vinegar, and added a tsp of vanilla. I baked it at 325 and it came out perfect- soooo chocolatey and moist.
It is VERY sticky- I used a good non-stick bundt pan and also sprayed the bejesus out of it with Pam. After taking it out of the oven, I let it cool in the pan for 10-15 minutes, loosened the edges with a butterknife, and then turned it upside down over a rack and gave it a couple of good shakes and it popped right out, intact. Next time I'll grease the cooling rack too, because the cake even stuck to that a bit.
I made ganache (also from this site) and drizzled that over the cake. I love it- this recipe is definitely a keeper, and really easy to make.
1 user found this review helpful
Aug. 9, 2008