Loved this cake. It is moist & of medium density. I followed the cake recipe precisely but did not make the coconut frosting. The 3 rounds are easily able to be split (with a long serrated/bread knife) because the cake is sturdy & thick enough. This is the only devil's food cake I've seen that uses real melted chocolate instead of the usual cocoa powder! I will usually be making this when a chocolate cake is needed.
I made cupcakes with buttercream frosting instead of the coconut listed here and they were great! I didn't make the recipe exactly as followed, with seperating the eggs and all that, and I'm glad I didn't waste my time! These puffed up beautifully and were all eaten up for my sons birthday!
I have to start out by saying I truly LOVE Magnolia Bakery's recipes; however, this cake just fell apart. I am not a novice baker by any means and followed the recipe to the "T". I was quite disappointed to have an extremely dry layer cake. Don't get me wrong, the flavor was fantastic and I will make some changes of my own and try it once again..maybe this will be a cupcake recipe with a filling...but it definitely disappointed last night for an 18th birthday party.
Terrible recipe! This is the most dry cake I have EVER eaten in my life. I made this twice, and was so embarrassed to serve this to my guests! The flavor is wonderful, but this is NOT a moist cake. Humiliating!!!
terrible recipe. fell completely apart. same icing problems as below. and makes waaaaaay too much.
SKIP THIS RECIPE!!! I made the cake in the morning and allowed it to cool all day. I followed the icing directions and after 27 minutes of beating on medium, finally had stiff peaks. I then tried to ice the cake and the icing looked nice and shiny on the top of the cake but slid down the sides and made a pool around the bottom of the cake. I used about half of the icing. It needs more egg whites, cream of tarter or something. The cake looked like a child made it. What a waste.