I don't regret cutting back a few minutes on the baking time one bit, but if you prefer a lighter crumb but with enough chocolaty oomph, try this one by InaGarten
I learned that little trick from InaGarten and it really does work. vanilla extract. The cake doesn't have to be cooled completely to top with this frosting
I have heard InaGarten and a lot of other pastry chefs say that it enhances the chocolatey flavor in cakes and I’m not sure if it really does, but in our heads it sure does
The original recipe doesn’t call for espresso, but this girl learned from the school of InaGarten, so there is going to be some coffee in my chocolatecake
I came upon this particular frosting recipe after looking for an alternative to the buttercream InaGarten uses to accompany this cake (it has a raw egg yolk and I have two young’ns)
The cake is adapted from one of InaGarten's, the frosting is my own. It would be perfect for cupcakes, and it's a nice change from the regular chocolatefrosting that everyone expects