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Cake Boss Chocolate cake review? - Page 2

post #16 of 18
I haven't tried any of the recipes in the book yet,but I want to try the buttercream but it takes heaps of vegetable shortening and to get crisco in Australia I'm paying $11 for a 1lb and it's hard to find, can only get from a few places,so I don't want to waste it on a bad recipe.
post #17 of 18
I am a huge fan of Buddy, however, I must say, some of the recipes in his book are not the best, while others are amazing! It's just a trial and error process. This time, I wanted to make his chocolate cake, but didn't have time for a trial/error, so I went with the chocolate recipe mentioned above--it was absolutely delicious!

It was a very moist and light cake. The only negative comment I recieved was when my mom tasted the cake by itself, w/o frosting or filling, and said it could use more sugar. However, once all assembled, she took it back! So it's up to you, you could add more sugar if you want. I will probably only add it if my frostings and filling are light and mildly sweet for future cakes.

Also, this cake is definitely not sturdy enough for carving (unless you freeze it perhaps) and may not be the best option, though decent enough, for stacking (frozen again)
post #18 of 18
Originally Posted by knwalter View Post

I just found this most delicious, moist, perfect recipe for Chocolate Cake. I don't know if you're stacking and don't know how it would do for carving, but it's the best, most moist chocolate cake I've ever made. This recipe came from Lisa Glass @

Black Magic Cake
Prep Time: 15 Min
Cook Time: 40 Min

1 3/4 c all purpose flour
2 c   sugar
3/4 c   cocoa powder
2 tsp   baking soda
1 tsp   baking powder
1 tsp salt
2   eggs
1 c   strong black coffee, cooled
1 c   buttermilk
1/2 c   vegetable oil
1 tsp   real vanilla extract

1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2 Add eggs, coffee, buttermilk, oil, and vanilla.
3 Beat at medium speed for two minutes. Batter will be thin.
4 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
5 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. icon_biggrin.gif


This sounds like the Heshey's recipe which I use for cupcakes, I don't find it dense enough for carving even with the cake being frozen. You need a more "stable" cake to carve like a chocolate mud cake. For a cake that is not being carved like a small 6 inch or something I use this recipe - it is delicious.

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