This cake is without a doubt a perfect chocolate lover's dream. It was moist and outstanding to rave reviews from my family.
I baked in 2 round cake pans instead of bundt cake. 350 degrees apx 34 minutes.
I used 3/4 cup oil vs 1 cup oil.
Substituted warm STRONG coffee for water.
Didn't quite use all of the chocolate chips. Important to use the mini chips.
Spray your pans with baking spray all over and the cake releases without trouble.
I disagree with the reviews stating no frosting necessary. I whipped up 2 batches of chocolate buttercream: stick of butter, box of powder sugar, cap or two of vanilla and several Tablespoons of cocoa powder. Beat with a few tsp of milk for smoothing texture.
When you frost, paint each cake with simple syrup. Generously fill the center and thin coat the double layer cake--thin enough to still see cake. Chill in the fridge--this is called your crumb layer and the syrup ensures moisture. After the crumb layer is set, frost the rest of the cake. You will be the star of the dessert table!
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This cake is without a doubt a perfect chocolate lover's dream. It was moist and outstanding...