Double chocolate layer cake from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • rionafaith on June 09, 2017

    Split the batter between two 6" round pans and baked them for about 23-25 mins, which made a great last-minute small birthday cake. Very good basic chocolate cake -- not super rich or chocolatey, so you can have a decent-sized wedge, and it's moist and rather dense. Very good birthday option. If I were making it a layer cake again though, I would increase the frosting quantity by a little bit (maybe 25-50% more for the same size cake), as I was spreading it rather thin on the edges to have enough. (But then I like a LOT of frosting.)

  • TrishaCP on August 10, 2011

    The cake is absolutely amazing, moist and delicious and 5 stars. I had real problems with the consistency of the frosting however.

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