I love this recipe so much. I use 1 oz of dark chocolate instead of milk chocolate and dutch cocoa. I also used Hershey’s cocoa and I still liked it. I don’t usually have buttermilk in the house, so I used powdered – King Arthur has a great version I keep in my fridge. I use 2 T of buttermilk powder and 1/4 c cool water, and add that to the melted chocolate mixture. I also added a 1/4 t of espresso powder to the melted chocolate. Since I only have one 5″ cake pan, I use all the batter in that, and I haven’t had any issues. I have been making the cake in my Breville oven and it comes out great, but I have to watch that the top doesn’t burn. I just really dislike turning on my oven, especially in warm weather. I didn’t try the accompanying icing recipe – about 30 years ago I was given a great devil’s food cake/chocolate icing recipe from Gourmet. I lost it along the way and have been trying to duplicate both. Finally found a version of it a few weeks ago and made it with this cake, and it was awesome. (sugar and 1 c cream reduced slightly, butter added with unsweetened chocolate, then the pot is set over an ice bath. It is then beaten and it’s the most delicious ever. Only issue is it’s temperamental. If it’s left on the ice bath too long it hardens, and if the room is warm is softens quickly and is hard to spread on the cake. I iced the cake and put it in the fridge, and then travelled to work with it on the train and it still looked good though. The cake, once refrigerated, becomes dense, but I also think it tastes better the next day).
Great recipe that I plan to use again (over the Martha Stewart Devil’s Food Cake Recipe in her cupcake book). The cake is very light and the frosting is the best milk chocolate frosting I’ve found to date. I used Godiva chocolate and it was quite rich and sweet. Not toothaching-sweet, but pretty sweet. The recipe makes about 10 cupcakes; I doubled the recipe and made 21, with plenty of leftover frosting.
This review is for the cake only. I was really hoping that this cake would turn out, as I find good chocolate cake recipes hard to come by. The flavor was good, but the texture was fluffy–almost too fluffy–as the crumbs really didn’t hold together when cut and, instead, seemed to crumble everywhere. Almost too airy, not enough substance. I might try it again, as I used dutched cocoa powder with the requisite cream of tartar to make an equivalent to the natural cocoa powder. Should make up for the difference in acidity, but maybe not. Will try again and report back as I’m hopeful/it seems to have potential.
A note on the icing: I wanted to cut down the taste from the sour cream just a little so I added 1/2 cup semisweet chocolate chips, 2-3 Tbs. heavy cream and 1 Tbs. vanilla and it ended up being one of the best I’ve ever made. Several layers of flavor after you get that first wonderful hit of chocolate. This icing recipe will go into the permanent recipe box!
Excellent. I followed the recipe to the letter. I used Valrhona for everything – Valrhona cocoa and Valrhona Jivara (milk chocolate) in this recipe. It was fantastic.
Made with 6 inch cake pans and baked for 23 minutes. Added half teaspoon of instant coffee to batter giving it a richer color and the final product a subtle flavor boost. Used dark chocolate ganache frosting between layers two and three. Very elegant presentation. This is my go to cake to bring to parties and special occasions. Made whoopie pies with the cake crowns, too.
Don’t try use normal cake pans unless you want a very thin cake. It was like a gigantic chocolate pancake… a delicious chocolate pancake. The frosting was great!
Made this for a friends birthday and was loved by all. Great for kids although my son pricked his finger on the rose garnish. Remove the thorns!
This is the best chocolate cake and icing I have ever had…EVERYONE loved it.
I only made the cake…will have to try the frosting one of these days! The cake has an amazing texture and came out wonderfully! Moist and rich. I used a high quality cocoa powder from a local chocolatier, so I didn’t have trouble with the cake lacking flavor. Now this is my go-to chocolate cake recipe. Also unlike other cake recipes, I doubled the cake to make in larger rounds and had equally as delicious results.
Cake was a mild
chocolate cake, and
wasn’t as flavorful
as would have liked.
The frosting was
terrific to work
with and to the
definitely make the
frosting again, and
again. Use good
chocolate for best
I love that this
cake and frosting
chocolate. The milk
chocolate is really
the star of the
frosting, and the
sour cream lends a
perfect balance. I
made both the cake
and the frosting
exactly as directed
(the only thing I
didn’t do was
garnish with a
rose), and they were
perfect. I wouldn’t
change a thing,
except maybe the
quantity: I wanted
I just finished icing this cake for my brother’s 23rd birthday. I am super pleased with the results. First the batter was super easy to prepare, the cake was light and perfectly chocolatey. Although I can see that if left too long in the oven it could quickly become dry. I did have a bit of a freak out moment while preparing the frosting because, after adding the corn syrup, it turned to a lumpy mess, I decided to add the sour cream anyways and see what happened and the frosting immediately came together into a smooth tangy chocolate delight. I will be using this recipe in the future. My husband has been dipping his spoon into the frosting every time he passes through the kitchen.
I am a box cake kind of girl and it’s mostly because every scratch cake I have made are heavy and dry. But, I decided to give this a try anyways and it came out unbelievable good. The only complaint is the frosting is some what bitter but still very tasty. This is a great recipe.
Excellent recipe- not too much cake,
not too sweet and nice and chocolatey-
used Lindt- next time would use some
dark in frosting. The tip for 20mins
for frosting good and I put in fridge
I highly recommend this recipe as
is. My frosting looked just like
the photo; it is slightly lighter
than the cake. I used what I had on
hand, Nestle Milk choc. chips (1/6
cup for the cake and 1c + 1/3 c for
frosting) and 2% milk (with 1/4 t.
vinegar added) instead of
buttermilk. Also, I made cupcakes,
but I don’t recommend if
presentation is an issue, as the
batter ran over during baking and
they came out looking like windswept
mushrooms. Nevertheless, they were
delicious. I chilled the frosting
for 1/2 hr in fridge and it spread
nicely. I had an ample amount, so I
piled it high on the the 10 cupcakes
the recipe made. Definitely a