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I was watching the movie Chocolat last night. This would have been perfect with the movie.
Wow! I Love that movie, and with that a big cup of hot monterrey chocolate!!and hojarascas(sweet mexican cookies)
anything with chocolate is amazing. My favorite is the Godiva chocolate cheese cake .. with hot chocolate syrup on top.
oh my god. that looks sooooooo amazing!! i need an excuse to make it…
my mouth is absolutely watering. i am supposd to make a low-fat dessert for dinner wtih my parents tonight. this is low-fat right?
that looks so delicious – i just made a chocolate cake this weekend – and now I want to make this one!
I made this cake exactly as recipe and found it slightly to oily and lacking taste. I made another and used 1 stick unsalted butter at room temperature and 3/4 cup oil. Wow! perfect with better texture, not spongy.
Really? That is so interesting, but I’m glad you were willing to try it again with your own variation. One excerpt from the article I didn’t include above was this paragraph:
So what gives this recipe such staying power? It’s the oil, says McKinney. “Oil makes a moister cake, and allows it to last a week, whereas a layer cake made with butter becomes dry the next day.”
Actually, I think I’ll include the whole paragraph in a postscript above, if you find that is any help. Thanks for taking the time to leave a comment.
I made this tonight, just a single layer. Very soft and moist, but much paler than in the picture. It was quite good, though I had hoped it might be denser. The ganache made it better, and it would be amazing with 2 layers! Thanks for sharing!
How tall were the cake pans you used? I used 2 9″ pans and it overflowed. I had double checked all my measurements before assembling.
The reason it was paler was you probably used natural cocoa instead of Dutch-process (alkalized cocoa) like paperseed did.
Has anyone tried this with gluten free flour?
Thanks for the posting. I used to work at a restaurant where we made a this cake. It was extremely popular. We put a cream cheese frosting on it, though. To Everybody: THIS IS THE BEST CHOCOLATE CAKE RECIPE, EVER!!!
I made this cake for my son’s 2nd birthday party, and since the comment about the butter made me start to think (fan of butter) and liked the comment about the texture improvement, I decided to do the same. half and half about. It turned out amazing and everyone loved this cake. I am so happy to have found this recipe.
Now I am possibly going to start to make this cake for a small cafe in my community, only questions now are, does it need to be refrigerated? I’m assuming since it has a ganache it does, but am not sure. Also I guess It must be only oil for it to have that lovely staying power that is mentioned in the article! Thanks for this amazing recipe!!!!!
I’m not sure why anyone would consider changing this recipe. I’ve already made it twice now and people love it! Its moist and really flavorful. I wouldn’t change anything. I used it to make cupcakes and they turned out great… as for 2 9″ cake pans, mine didn’t overflow but they were really thick layers! Next time I might make it into a three layer cake instead to cut back on the baking time to ensure its completely cooked throughout.
sick peice of chacolate that should feed a bunch
It really looks good.
Today I had a cake that is made with layers of cookies (They’re known as Maria cookies here in Portugal and in Spain).
It’s done with a butter cream and coffee.
This is incredible. Anything with heavy whipping cream and buttermilk has to be good! I will make it. Eat your heart out Paula Dean!
This recipe looks absolutely delicious. Can’t wait to try it!
This cake looks so rich and moist, I can’t wait to make it. So decadent!
I love baking with buttermilk! It gives such a nice, tangy flavor you just can’t put your finger on…
This cake looks and sounds amazing!
i’m not a fan of fudgy cake.
WOW. This looks amazing. Love the combination of buttermilk and chocolate. Well done
a.k.a. The Hungry Mouse (now even hungrier)
I’m thinking of making this cake for a birthday next week but have a couple of questions so grateful if anyone can reply – what kind of oil is canola? (I’m in the UK and we don’t have that brand here). Also, I need to decorate my cake with quite heavy icing (Spiderman theme!) – is the cake firm enough to stand up to this? Finally, does it have any taste of the coffee as I really don’t like coffee flavour? Thanks for any answers!
Canola oil is the same as rapeseed oil. That you should be able to find at local supermarkets.
Canola oil is basically a slightly healthier version of vegetable oil and it doesn’t have a very strong flavour. The cake is definitely firm enough to hold up a lot of icing, just make sure you cook it all the way through! I commented earlier that I was going to use 3 cake pans instead of 2, because there is a lot more batter than most cakes I’ve made, so it takes a lot longer to bake and theres a possibility the outside could burn before the inside is fully set. So I’d just make sure you don’t overfill your cake pans and you’ll be fine.
You don’t even taste the coffee. Coffee is just there to enhance the chocolate flavour. You’ll never even notice it. You’ll love the cake, though! I just made it again yesterday. I’ve probably used this recipe at least 6 times now. It freezes wonderfully!
This recipe was outstanding. I do not normally bake cakes, but it was my boyfriend’s birthday and I wanted to bake him a chocolate dinosaur cake (looked and tasted great!). I stumbled across this recipe, and it looked good – the reviews had me even more convinced. I substituted half the butter for oil just because I was making it the day before his birthday and I wanted it to stay moist and tasty.
WOW! Everyone raved about this cake, especially my boyfriend’s mother, who ALWAYS makes her cakes and cupcakes from scratch. She told everyone she knew… and then everytime I saw someone who I knew through her it was “Gracey told me you made a spectacular cake…”
Sorry for the ramble: this recipe is heavenly.
I made this for Xmas Eve. Here is a link to a photo of it.
It was really amazing. So dense, moist and rich. Delicious!
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