Heirloom chocolate cake from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 284) by Lisa Yockelson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 31, 2019

    A good chocolate cake for those who prefer a lighter/less intense chocolate flavor. Texture is very nice - fluffy, soft, not dry and color is light/medium brown. I was able to make this as a sheet cake in a 9x13-inch pan without problems (vs.a 9-inch double layer cake as specified in the recipe) - I did reserve enough batter to bake a couple of cupcakes on the side.

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