Double Fudge Cake with Chocolate Buttercream Frosting

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Cake was dry, but flavor fabulous. The frosting was great, but needed to cool completely to thicken. Guitard chocolate chips made the flavor rich and creamy.

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This frosting was absolutely terrible. It never got thick enough to use. I decided to use powdered sugar to thicken it, but I needed to use so much of it the frosting became too sweet. It was horrible and I will never use it again. Ina really needs to edit this.

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Can't believe this cake is rated only 3 stars overall. It was soooooo incredible. I made it for a couple of girlfriends for their birthdays. They, as well as everyone else raved about it. The person who said it was dry obviously over baked it. Mine was very moist. The frosting was delish as well. The only change I did was use a cream cheese frosting for the middle, between the layers to break up the richness of the chocolate a bit. My new favorite chocolate cake. Thank you Ina!!

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this cake is very dry and I also had trouble with the frosting getting firm enough to frost the cake. I had to add powdered sugar to get it thick enough. I will not make this again, instead I wil try Beattys chocolate cake recipe instead. It had better reviews, but I wanted a fudgey cake not a light cake, this is why I chose this one instead, unfortunately is turned out to be a bad decision.

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Made this yesterday and i used natural yogurt instead of buttermilk . I made cupcakes for halloween . it was the best chocolate cake recipe I have ever made or tasted and the family agree, its more like a brownie texture really dense and delicious. I didn't make the frosting as I didn't have the time, I used the betty crocker ready made fudge icing, which was nice and sweet. I am going to use this recipe from now on, for all my cakes where chocolate is needed. AMAZING!!!!!

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Unbelievable! I made it as cupcakes and filled them with Reese's cups (my daughter's favorite for her baby shower. They were better than the ones at her wedding, by far!

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i watched ina make it and she said 1 1/2 cups of buttermilk not 1/2 a cup so i made with the larger amt of milk and the cake and frosting was exellent

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I didn't make the cake, but I did make the frosting. OMG! I LOVED it! It tasted great and it was so easy to work with. I put it on cupcakes and they looked like something you would buy from the bakery. I was very impressed.

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I saw Ina making the frosting last week on television and wanted to use the recipe. I followed everything as she stated, but the frosting was very runny, even after whipping it a while in my stand mixer. I just read the reviews and I will try the recipe again, and this time either use the extra heavy cream (as one reviewer mentioned or else add some confectionary sugar to thicken it. What did I do with the runny frosting? I put it in the refrigerator overnight, so I could try and use it the next day--I didn't have any confectionary sugar. The frosting had hardened, so I reheated it over a double boiler and then, still runny, poured it over the two cake layers--I made some holes in the cake layers and drizzled the runny frosting in the holes and over the top of the cake. After putting the cake in the refrigerator, the frosting hardened up and it was VERY sweet! I will certainly try to make the frosting again, because it was really good.

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I made this cake last night. The cake batter was really thick -- like a mousse. I timed the baking and toothpicked it twice - took it out when it was done -- it was dry. I used real unsalted butter; full-fat buttermilk and sour cream. I also added 3/4 tsp. expresso powder to batter. Wonderful flavor; would be perfect with vanilla ice cream. Cake was dense even though I used 1/2 regular flour and 1/2 cake flour. I will try all cake flour next time and substitute some vegetable oil for some of the butter. Buttercream frosting was fantastic! Though I did have to whip it for a good 30 min. in my Kitchen Aid mixer with the whisk attachment. Also added 1/2 tsp. expresso powder to the frosting and had to add some powdered sugar to get it to thicken up some. I put it in the refrigerator to firm up the frosting; it is dreamy and a choca-holic's delight! (I used Ghiardelli chocolate in the frosting. I will continue to work on the cake.