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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.

By D_M_BERGER | 

September 30, 2007

I realize that the cake must be firm in order to be able to slice the layers cross-wise, but they were dry and too hard.  I made it excatly as the recipe instructs and it was not moist.  The filling and frosting were both very good so I gave it 3 stars for that. 

By D_M_BERGER | 

September 30, 2007