I made this cake for a friend's birthday. It turned out to be the best cake I've made so far! I saw others thought it might not be chocolatey enough so I added about 3 Tablespoons of cocoa powder to the dry ingredients and I guess that did the trick because it tasted plenty chocolatey to me. I also added about 1/4 c sour cream before folding in the egg whites to make it more moist and substituted 1c and 2 Tbsp cake flour for every cup of flour. It came out with a wonderful texture. Moist, but not so moist that it feel apart. I frosted it with the frosting recipe included. I followed others directions and let my egg yolks come to room temperature and didn't have a problem with them mixing in smoothly. It yielded enough frosting for me to frost the tops of the 3 layer cake. I frosted the sides with chocolate butter cream. This cake was completely gone within 2 days!
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I made this cake for a friend's birthday. It turned out to be the best cake I've made so far!...