Think: great in any layered situation, and always invited to a birthday party.
The cake is delicious. I gave it a whirl even after reading some of the daunting reviews.
I mixed for two minutes—timed myself. Used one 9 inch round cake pan and cupcake tin bcs I don’t have other pans. I used less sugar in both the cake and frosting. I used raw cacao instead of cocoa for both cake and frosting. Added a couple of splashes of espresso into frosting . Baked 33 minutes, did cave slightly. Then followed the cool for 10 minutes in the pan. Next I flipped onto parchment to cool on a rack. When I was ready to flip back and frost, slight thin pieces came off the top, but I frosted it and it’s great.
I’m intrigued with using Greek yogurt as a sub for an egg that one baker mentioned, but I forgot to try it. Maybe next time. My family is really enjoying this cake too.I disagree with the the negative reviews, this cake was delicious! I have multiple requests to make the cake again! It didn’t sink at all it was moist and amazing!I don’t understand the naysayers, this cake was amazing! Easily the best chocolate cake I’ve ever made. It didn’t sink at all, And it wasn’t dry.
always fill the sinking part with chocolate chips while cakes were still warm then when you frost it it would cover the sunken part and be all gooey yummy when sliced. Like a lava cake!It was a hit in my house. Only change was I added a splash of coffee to the frosting. I solved the bit of sinking by flipping the bottom layer upside down.
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