Comments on: double chocolate layer cake

By: Tiny Kitchen

Tiny Kitchen — Mon, 15 Mar 2010 18:52:25 +0000

I’ve made lots of other dishes from your site. Loved the oreo cookies, the icebox cake and the snickerdoodles. Have happily borrowed components from other recipes, such as the frosting for your cinammon buns. But this, this was TRANSCENDENT. My husband agreed and I that it was by far the best chocolate cake we’d ever eaten in our lives, no contest. My mother, a very harsh critic, wanted to take a quarter of the cake home. The cake was SO GOOD I ate around the frosting (I used buttercream instead of ganache). Next time (and there will be a next time), I will bake this in three separate cake pans with raspberry filling between each layer and will pour a simple glaze over it. Or squeeze raspberry filling into cupcakes and top with a glaze. It will not be as pretty, I’m sure, but I want to do nothing but highlight its perfect chocolate cake-i-ness. Actually, it would even be perfection in a bundt pan with a glaze and/or raspberry sauce poured over it. Oh my. THANK YOU FOR THIS RECIPE.

By: Symphonic Chef

Symphonic Chef — Mon, 08 Mar 2010 04:35:59 +0000

I made this cake yesterday for my father-in-law’s 60th. Deb, you weren’t kidding, this cake is AMAZING. I used the raspberry filling, and decorated the top with raspberries as well. I also added a tiny bit of instant espresso to the ganache.. Yum. It was moist, rich, soft, and beautiful too! Thanks for the tips on making layer cakes- the freezing came in handy here!

By: lauren

lauren — Fri, 05 Mar 2010 23:25:01 +0000

heard great things about this cake and just tried it…massive fail! i don’t know what i did wrong but it overflowed the pans and burnt onto the bottom of my oven! so sad. my house is now stinky and smokey. :(

the batter was super-tasty so i’m of to the store for a second try.

By: Tiny Kitchen

Tiny Kitchen — Thu, 04 Mar 2010 17:56:48 +0000

Why are your recipes so good? Seriously, I read them and know they will turn out well — you can see why this cake is moist and soft with balanced flavors just by ticking through the ingredients. Plus, as far as I’m concerned, there is no better desert combination than raspberries and chocolate, so kudos on adding the filling. But question — in your experience, is this cake too soft to cover with fondant? I am dying to give this cake a whirl instead of the so-so Williams Sonoma devil’s food recipe I have used in the past, but am concerned about the sagging/crushing the fondant will cause if it’s as soft as you say.

By: Marie

Marie — Thu, 04 Mar 2010 00:23:01 +0000

I made this cake this weekend for my mom’s birthday and it was SO GOOD! The cake is moist and lovely, the raspberry filling was tart and yummy, and the ganache was the perfect coating.
I made it in 3 9in pans (as suggested by Love and Olive Oil) and it was just the right amount of batter, plus the 3 layers make for a very tall and dramatic cake.

By: Kate Cohen

Kate Cohen — Wed, 03 Mar 2010 23:00:24 +0000

This is husband-related, not baking-related. Last June, around when Cook’s Illustrated came out with that super-easy method for making french fries, I declared to my kids that we would celebrate the last day of school with a dinner of french fries. There would be watermelon if they wanted but they were not required to eat anything healthy. French fries, watermelon, and margaritas for the grownups (we had two teacher friends over as well). And it totally freaked my husband out–he kept asking our guests if they wanted some real food too! He’s supposed to be the kid in this relationship for goodness sake. Perhaps he would have gone for the chocolate cake idea instead.

By: deb

deb — Thu, 25 Feb 2010 20:10:00 +0000

Kristen -- I do use a long, sharp serrated knife to split layers. You can also buy a layer-splitting tool. However, no matter what you use, this ridiculously moist ridiculously delicious cake will be difficult because it is so soft. My trick is to freeze the layers, then cut them, which makes it a lot easier. Still fragile, but a little less so. They'll defrost as you frost them, or within the hour that follows.

By: Kristen

Kristen — Thu, 25 Feb 2010 19:47:28 +0000

You have NO idea how obsessed I am with your blog. It’s a little pathetic because whenever friends, family or coworkers ask where I got a recipe, 9 times out of 10 it’s from your blog and I seem terribly unoriginal (especially since I have gazillions of cookbooks that I love but are sorely underused!)

I’ve looked through a whole bunch of your cake tips and skimmed through comments and didn’t see any tips on splitting layers (sorry if I missed it!). So, do you have any tips? I haven’t attempted it in a while, but I have trouble cutting through in a straight, even line down the middle. I have a long serrated knife, but it’s kind of an awkward angle to cut something so big. Also, once you have them cut, then you are left with fragile, thin, floppy layers that you have to safely maneuver while filling the cake. I guess freezing them first will help, but any other tips? Especially since I always seem to overestimate how much time I actually have to make something and get out the door….

I’m baking this cake tonight and I’m sure my husband would appreciate any advice you could give so that I’m not a screaming crazy person in the kitchen tonight. I’ll be damned if I’m not going to have four layers and get all of that ooey gooey raspberry filling in.

By: Alexa

Alexa — Thu, 18 Feb 2010 02:56:00 +0000

chocolate….chocolate….heavy cream….raspberries. When I make this, I am not sharing.

By: kelli

kelli — Sat, 13 Feb 2010 13:24:01 +0000

just finishing up this cake right now. I doubled it and made it in a 10 inch pan (or maybe it’s 11 hmm) anyway..the ganache came out perfect! FINALLY, tried making another time and went wrong somewhere! I am going to post pics later on my blog and fb page! It’s a birthday cake for my brother in law!! DId a little topper deco w/ some fondant!!
I am obsessed (in a good way…not a scary way lol) with your website! I have a mess in my tiny little CT kitchen…always trying out these recipes..so far the yellow cake is my ultimate favorite!! And I am not much of a cake eater…that cake is beyond delicious…it’s hard not to keep sneaking taste…