So I just remembered that I didn't use cake flour. I had looked up a substitute and after doing the measurements that it said (subtract 2 Tbsp flour from each cup of flour and replace with corn starch), I used 2 cups flour and 1/4 cup corn starch for the chocolate cake.
Also, the first time I made the cake I used an angel food cake pan. It worked just fine, it just didn't have the decorative top that a bundt pan has. The second time I made the cake I bought a bundt pan and thought I greased it well, but I did have to scrape off the top of the cake from the pan and "mold" it back in place on top of the cake. Next time I'll either grease it better or try not flouring the greased pan. If you do flour the pan, adding the cocoa really does color the flour so the cake stays chocolately brown.
Enjoy! We're going to make it this weekend...
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1 comment:
Thank you for the recipe. This really is a yummy cake. We had some when we were there.
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