Have made this in a bundt pan (much easier) and as a 3-layer cake (really elegant looking). It needs a very large mixing bowl. It does tend to stick in my aluminum layered pans but I use a spatula to scrape out the big pieces that stick to pan and put back together - works fine. Once cool, I put layers in refrig until ready to assemble. I use mascarpone filling (doubled recipe) between layers (from Tiramisu Layer Cake recipe)and Whipped Cream Cream Cheese frosting on top; both are from Allrecipes. If using the whipped cream/cream cheese recipe for frosting, make the whipped cream first and refrigerate until needed. The cream cheese/sugar/vanilla frosting starts out grainy but if I just keep beating it, it does smooth out. This whole concoction takes time to make but tastes great - moist and "chocolatey" and the filling and frosting are really good. I always make the day before to let flavors meld. Changes I made in recipe: 1)I use a tad less flour and a tad more cocoa, 2) I use one cup of coffee as part of the cocoa/water mixture, & 3)I add a cup of Hershey mini-chips - 1/2 goes in the batter and 1/2 gets sprinkled on top of layers just before I put in oven. I "bury" them a bit. Warnings: This is a very tall layer cake - needs lots of height in refrig.
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Have made this in a bundt pan (much easier) and as a 3-layer cake (really elegant looking). It...