Tiered Chocolate Buttercream Cake

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I needed to make a gluten free chocolate cake so I subbed a gf flour mix for the recipe. This recipe is GREAT! Its a nice dense cake - great for carving or stacking but not dry or crumbly. I did not use the frosting - used my own buttercream & a whipped choc ganache filling. It bakes up nicely without a dome. Mine did cook about 10 minutes quicker than the shortest suggested time. Next time, I will use bake even strips as well to keep the sides from baking so fast.

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TASTE DELICIOUS!!!! Its super fun and easy to make, however I was tired of looking at butter by the end! I made if for my family for Mother's Day and decorated with gorgeous red roses on the top. They brought out the cameras and were taking pictures. I sent some home with everyone as it does make a large cake. I was getting texts days after with them telling me how amazing it tasted. DEFINITELY a must try! You will make it again. Im actually about to now! Enjoy! Happy Baking!

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I made this cake for my daughter's birthday...it was beautiful. However, despite that fact that we are all chocolate-freaks this cake was too chocolatey! I gave it 4 stars since it really is just our individual tastes but I've got to tell you we love everything dark chocolate and I still ended up having to throw away the cake since no one would touch it after their first piece! =(

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easy to make, and tastes unbelievable.

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Even if you do not like coffee...DO NOT OMIT IT! It does not have a hint of
coffee taste whatsoever. It helps to enhance the chocolate taste.

I've used this recipe to make several different size cakes and it has worked
perfectly every time. You must estimate a minimum cooking time and watch it closely after that if you do not have the exact pan sizes listed.

It is very dense with a not too moist, not to dry texture. It's perfect for
decorating as it holds up well.

I have seen a few reviews that were low and the description was that the
person was disappointed....they have confused this recipe with another that
Ina has done on her show because if you follow the directions you will be
happy with the results.

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I knew that by having a full-time convection oven to bake in would mean less bake time overall but I didn't know that it was going to be almost HALF the baking time. I made a 2-layer 8x3 cake (I could not find a 4x3 pan and I baked it for 60 minutes. It really should have only baked for about 41 minutes in my convection oven. It was still delicious and moist inside but the outer edge was a bit hard.

Also, just as a side note (and probably more obvious than not, make sure you let the cakes TOTALLY cool before icing them. My husband and I could not wait to dig into the cake so I iced them a little early and the buttercream turned into butter again :(

Overall though, even despite my shortcomings, the cake was AMAZING!!!! The recipe was very easy to follow and it did not take that much prep time to cook.

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This recipe seems really hard. But it really isn't! I made this for a cake decorating class and brought the rest of the cake to work and they loved it!! it was so rich and chocolatey! The coffee really brings out the best in the chocolate so don't skip it!

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I made the cake for a friend's birthday. It was, as usual, unforgettably Ina delicious! Ina, you mentioned a frosting with vanilla & Grand Manier. That sounds like a Dreamsicle (one my favorite ice cream from years ago but with the "Ina Volume Up". Would you please make that sometime. Thank you.

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It was not as hard to make as I thought is was going to be, and it tasted just delicious!

Thanks Ina, I love all your recipies.

From a true FAN

Clara
Miami, FL

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I made this cake from your recipe book, not the tiered one. The cake did not rise; also had to call your office to clarify what you mean't about warming the egg whites. Lots of work for a disappointing result.