Reviews for Double-Chocolate Layer Cake

I made this cake for my son-in-law's and friend's birthday. It was very moist and the icing was very creamy. It was simple to make with great complimentary ingredients. It was a hit! Will make it again.

September 15, 2009

OK...so I made this cake, and, yes...it was amazing! Super moist and very chocolate-y. The only issue I had with it, is that the recipe doesn't specify the depth of the 8-inch cake pans. It is absolutely essential to use deep pans, a minimum of 2 inches. Otherwise, you'll end up with cake batter overflowing and falling to the floor of your oven, which happened to me. That said, this is now the only chocolate cake I have a need for.

May 19, 2009

I have made this cake time and time again...ALWAYS receives rave reviews by everyone!  Hands down, the absolute best chocolate cake you will ever make and EAT!!!!!  The buttermilk and coffee are wonderful additions to this recipe!!  EXCELLENT!! EXCELLENT!! EXCELLENT!!  Thanks, Ina...your recipes are the BEST!!!

January 15, 2009

Excellent cake!!!  This is probably one of the best chocolate cakes I've ever made.  The only downfall was my husband wasn't fond of the icing (thought it was too sweet).  Next time I make it I'll make a caramel cream cheese icing to go on it.

November 30, 2008

This cake was amazing.  Like Trudico, I was worried about the consistancy of the batter, which is very very thin after the coffee is added.  I almost added another cup of flour, worried that the recipe had a typo or something.  However, I made it exactly to the instructions and baked for about 35 minutes, and it came out perfectly.  No question that this will be my standard chocolate cake.

November 29, 2008

There is something seriously wrong with this recipe, IMHO.  I think it might be the 1 cup of coffee.  The consistency of the batter seemed normal before I put the coffee in, and then became way too thin.  First the cake was undercooked, so I baked it until it was no longer runny and it was inedible, had to throw it out!

November 27, 2008

Fabulous cake!!

Nige - could I suggest that your converting might be to blame, 350 degrees is fahrenheit not centigrade - i.e.gas mark 4.

September 6, 2008

What a waste of time that was, who put 350 dehrees on the recepie , i thought that was hot. needless to say burnt to a crisp

September 2, 2008

Wow! This cake is sooo good.  I'm making for the 3rd or 4th time tonight. My hsuband and I just love it.  He has requested it as his annual birthday cake. It is beautifully moist and not too sweet. And don't be afraid of the coffee.  It doesn't have a strong presence in the finished product.

February 14, 2008

November 20, 2007

This is the BEST chocolate layer cake ever.  But a note of caution:  a regular 8 inch layer pan is not deep enough to contain the cakes.  The second time I made it I purchased 3 inch deep x 8 inch round layer pans and they worked very well.  I also omitted the coffee from the frosting, and used salted butter in the frosting the second time and it was better (to me).  Others may not like the slightly salty/sweet mix that salted butter gives the frosting.  The cake itself is divine and very moist.  I will make this over and over.

September 30, 2007