Let me start by saying I am a food writer and an excellent cook, but I am NOT a good baker. This recipe made me think I actually can bake...the cake is easy to make and tastes great! I followed the recipe as written, using two round cake pans. When they were done (about 36 minutes in my oven), I let them cool, then trimmed them and stacked them together on a cake stand. I covered the stacked cake with a large inverted metal bowl and let it sit overnight. The next day, I frosted the cake using the Special Buttercream recipe on this site and finished it with a dusting of cocoa powder. I was nervous that the cake would dry out overnight, but it turned out to be a stroke of genius. Letting the cake sit overnight fused the two layers together without me having to put any frosting in between them. It also made the cake more dense and fudgy, while still retaining a nice cake texture and good crumb. My husband always wants a "plain chocolate cake with white buttercream frosting" on his birthday, and this is THE recipe he now wants me to make him for all the years to come.
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Let me start by saying I am a food writer and an excellent cook, but I am NOT a good baker....