Comments on: The BEST Chocolate Cake

By: Tracy Aldridge

Tracy Aldridge — Thu, 19 Sep 2024 13:18:28 +0000

In reply to Danielle.

Fantastic! Very professional looking cake and beautifully moist cake.

By: Danielle Rye

Danielle Rye — Thu, 27 Jun 2024 13:40:37 +0000

In reply to Linda. Hi, Linda! I haven't tried it, but I think it would work. I would keep the oven temperature the same - 350°F.

By: Linda

Linda — Tue, 25 Jun 2024 23:48:55 +0000

Would this recipe work if I baked it in a Nordic Bundt pan?
If yes – at what temperature?
Many thanks !

By: Danielle

Danielle — Mon, 06 May 2024 15:58:01 +0000

In reply to Halima. You can use milk instead of heavy cream.

By: Halima

Halima — Fri, 03 May 2024 05:34:38 +0000

I want to try this for a birthday can pls what can I substitute heavy cream for in the frosting I don’t have heavy cream

By: Ella

Ella — Sat, 27 Apr 2024 15:31:33 +0000

It was really fun to make

By: Alyssa

Alyssa — Tue, 16 Apr 2024 23:26:38 +0000

In reply to Danielle. I’m not sure. I’ve made this recipe several times, and it just started happening to me. I could be over mixing.

By: Jamelle Woodhull

Jamelle Woodhull — Wed, 03 Apr 2024 22:50:50 +0000

This is THE best chocolate cake recipe! I bake many cakes and this is my go to chocolate. Three 8” layers—I use chocolate SMBC on mine. Tastes amazing!

By: Danielle

Danielle — Mon, 01 Apr 2024 15:34:27 +0000

In reply to Eva. Hi, Eva! I haven't tried it, but it does hold up just fine with three 8-inch cake layers. I think it would work to double it and make a four layer cake.

By: Eva

Eva — Mon, 01 Apr 2024 03:27:15 +0000

Hello, I have made this a few times now and it’s my go to recipe!
One question I have, if I was to double the recipe and have 4 layers instead of two (so a ‘taller’ cake) would the cake still hold, or would – due to the delicious fluffiness – the lower layers “fall apart”?
Thanks!