Chocolate Buttercream Cake

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This is the first recipe that did not work for me. The cake was really tasty but the frosting was difficult to make and was runny even after refrigeration. Next time I will make a traditional buttercream frosting. Also,I worry about the use of egg whites.

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i think that this recipe is simply great. Its looks good and its really very simple to make, can't wait to try it.

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The cake was the best part of the recipe - however I didn't really care for the coffee in the cake - it took away from the chocolatey taste in this recipe - Strange since I usually LOVE chocolate and coffee together! The frosting was very different - light and fluffy, labor intensive and not sweet enough for a cake. IMHO! Next time I make the cake I just use hot water - not the coffee.

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The best chocolate cake I have ever tasted!!! It was moist, not too sweet and yet, very rich. Made it for a birthday and it was a hit!!! Thank you for another great recipe!

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I was a little dubious of this recipe after reading a few reviews stating that the cake turned out dry and flavorless, however, I could not be more pleased with the results. The cake is really moist and chocolaty without being too rich. I didn't use this particular buttercream frosting though but did use one of Ina's recipes for chocolate buttercream frosting. I made the cake for a birthday, it was a huge hit and I will definitely be making it again.

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Cake was delicious, the frosting was very creamy, however, I didn't think the frosting tasted sweet enough.

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I was excited to try this recipe. Loved the cake, simple, flavorful. The frosting was a challenge but that is ok. I didn't like the heavy buttery taste of the frosting. Though it was light and fluffy I think it was just too rich and too buttery for my taste. Wouldn't do the frosting again.

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I had been looking forward to making this cake for so long and it was such a huge disapointment. I followed the directions to a T. Very dry and very little flavor, and extremely labor intensive. So sad.

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I found the cake to be wonderfuly light and moist but I cooked it for 20 minutes instead. I have made traditional buttercreams in the past but thought I would give this technique a try. Yes, it was very labor intensive and yes I had to but it back in the fridge for 30 minutes and refluff because at first it was a wet mess. I was just suprised that the buttercream turned out to be a true whipped frosting not the thick frosting I was used to. If you like a whipped frosting you will love it but if you like a more traditional frosting like me it really wasnt worth all the effort. The cake I will definatly add to my collection but will skip out on the frosting next time.

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I followed the recipe to the T, and my end result was delissssoooo...
: p Ina you are my fav chef in food network....... Thank you for this recipe.