Comments on: double chocolate layer cake

By: deb

deb — Fri, 04 May 2012 14:59:07 +0000

Hi — I made 2 layers and split each of them, creating four layers. Four layers should have three layers of filling. Hope that clears it up and don’t ever worry about asking a question! I’m here to answer them. ;)

By: Alora

Alora — Fri, 04 May 2012 07:51:18 +0000

okaaay so I know I’m new here, however I have read ALL of you FAQ & the comments in this post & I am so sorry to already be asking, ANOTHER question. Yet before you think I’m trying to sneak away with a two for one special I no longer need the answer(s) to post 334.

I have baked this best smell in the world cake, never knew eggs did that when beaten for 5 minutes cake, in two 9 inch rounds. Now I do not understand the three places to put the raspberry filling.

Am I to use dental floss to make four 1 inch layers & fill that?

By: Alora

Alora — Wed, 02 May 2012 14:50:59 +0000

It’s my husbands birthday this Friday. I’ve never baked a cake from scratch before. I’d like to try this do you think it’s too difficult without an electric mixer (my kitchen aid stand mixer is in storage) & I don’t own cake pans which should I buy? Thank You!

By: Amanda

Amanda — Tue, 24 Apr 2012 19:16:34 +0000

Deb- my almost 3 yr old is requesting a chocolate cake for his borthday, what can i substitute the coffee with?

By: Charlotte

Charlotte — Sun, 22 Apr 2012 08:01:41 +0000

This cake is so good,, i’ve made it for my sister b-day. I did salted caramel sauce between the layers and I’ve made a really thin ganache for the top and the sides.

By: Meg

Meg — Wed, 04 Apr 2012 04:15:02 +0000

Hi Deb, didn’t see your reply until I came back to look at the recipe again. Yep, it was very dense but still had a beautiful smooth texture, didn’t rise as much as the original, and was extremely moist, but still held together and was definitely cooked. I didn’t get a knife to come out clean but concluded it was cooked from the lack of wobble and crispiness of the outside.
I would definitely use this as a fudge cake recipe in future! I used a ganache icing, which was a mistake as it blended too much with the cake – a lighter buttercream or just a dust with icing sugar would have been lovely.

By: nicole

nicole — Wed, 21 Mar 2012 16:16:32 +0000

this looks amazing! definitely on the list to bake next. one question, is it possible to stir the raspberry filling through the individual cupcake batter before baking? or will it turn out weird?

By: Jay

Jay — Tue, 06 Mar 2012 16:55:42 +0000

I have these cake layers in the oven now and the batter is delicious, but let’s have some Real Talk – this cake is a LOT more trouble and dishes than the sour cream chocolate cake recipe included as part of your Chocolate Peanut Butter Cake, which I have made twice. I made this recipe knowing how many extra steps it has because I don’t want to regret using the simpler recipe after biting into the fully assembled and ganached product. But, I will not use this recipe again if I think the ganache would have provided enough chocolatey-ness to make up for the sour cream cake’s plainer composition.

By: Becca

Becca — Mon, 05 Mar 2012 09:50:05 +0000

Ohmygod. One word; Cupcakes. I made this for my friend’s 17th surprise birthday party and they had a crispy top and a super soft, moist, pillowy inside that would crumble when cut through. I made about 30 cupcakes with just 2/3s of the recipe and I had never been so proud of anything i’ve ever baked before. I just couldn’t bring myself to use a proper cupcake recipe because I knew this chocolate cake would beat the crap out of anything I search. I think I prefer the cupcakes over the cake honestly. But ohhhhh man this was so good. Craving it all day all night.

By: Susannah

Susannah — Fri, 24 Feb 2012 22:42:32 +0000

I love this cake and have taken the ganache and added mascarpone (to cut the chocolate a bit) and used that for the filling in between the layers and then the ganache on top. Thanks again.