Yield: Yields 1 8-inch, 3-layer cake
Servings: 12 to 16
This classic layer cake is rich and chocolatey but not too sweet. It would also taste great with vanilla frosting in place of chocolate.
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This was a good, rich cake with a moist, delicate crumb. I used Dutch processed cocoa since that's what I had, and the recipe didn't specify what kind to use. I wonder if using normal cocoa would be better...I recommend making the ganache frosting a day ahead or early in the morning. It needs a lot of time to set up, and if it's a hot day (like it was for me), you'll need a lot of refrigerator time to get it to set. Anyway, the family loved it, and there wasn't much cake leftover (the birthday boy took it home with him). However, it wasn't the best chocolate cake recipe I've ever made. Perfectly good though.
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