Nov 10, 2012
This is an acceptable cake, but not one I’ll make again given the other, extraordinary chocolate cake recipes on this site. In addition to not being as dark chocolate as I assumed it would be, it wasn’t as moist or sweet as I would have liked either. It cries out, then, for a sweet buttercream frosting. I made this as cupcakes; a half recipe gave me 12 perfectly shaped and nicely rounded cupcakes. I frosted them with “Mint Buttercream Frosting with Dark Chocolate Glaze,” recipe also from this site. Edit 11-10-12: This was much improved simply by adding 1/4 c. more sugar and using strong, brewed coffee in place of the water.
—naples34102