Double Fudge Cake with Chocolate Buttercream Frosting

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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.

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i thought it was okay, the frosting turned out, you just had to let it sit for a little bit and use it all, even thiugh it looks like too much, after you pour the frosting it does thicken.the cake was a little dry, but i think that was because i didnt use all frosting, i will try it once more and see how turns out.

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Horrible.. went with the reviews and only made the frosting.... I could never get the frosting to thicken. Threw the whole thing away. I'll stick with my recipe.

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I made this cake for the first time for my daughters Sweet 16 party. I'm so glad I caught the typo listed in these reviews because the cake turned out great! I don't know how others got the results they did with the correct amount of buttermilk. I didn't make the buttercream recipe it calls for. Instead I made a chocolate mousse for the filling which is to die for and chocolate whipped cream for the frosting. It was a big hit and will definitely make it again. I would like to try this frosting recipe someday since it seemed to get good reviews.

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I was looking for a chocolate frosting recipe, and after reading all the reviews, I selected this one. I found that the comments were correct...this was a delicious frosting, but the consistency was too loose for spreading. Knowing I may end up with this situation, I had a back-up plan. I whipped an additional cup of heavy cream, which I then folded into the frosting. That addition made the frosting terrific to work with, and there was plenty for my 4-layer cake. I'd make this again.

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I reviewed the wrong cake, sorry!