Mar 14, 2008
I really loved this recipe and so did my boyfriend, his coworkers, and my clients. Yesterday, a client to whom I gave a cupcake version two weeks ago came back and raved!
A couple of notes- the texture of this cake was interesting..very fine with concentrated flavor without being heavy. It was not the fluffy cake you'd get from a box...more refined and substantial like all the good things of an old fashioned cake combined with the moist, denseness that hinted at a flourless cake (but again, not heavy like that and not thick...like a silk texture).
I followed the recipe to a tee, except that I substituted hot, very strong coffee for the water, and used ghiradelli unsweetened cocoa with baking soda to substitute for the dutch process cocoa (the baking soda comps for the alkali in dutch process) The use of the coffee and gourmet cocoa most likely enhanced the flavor of the cake greatly.
I used the recipe to make cupcakes baked for 39-40 minutes at the prescribed temperature. They came out perfectly..nice and springy-light.
The frosting was a lovely recipe...not too sweet, but still quite decadent. I am not much for super sweet frostings, so that affects my assessment. There was frosting left over, and my bf threatened to eat it with a spoon.
This will be one of my "secret weapon" chocolate cake recipes for sure!
—hypnotista
