Thank you Mariella! I’m so happy you loved it 🙂
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A great success!!! Easy to make and love the combination of coffee and chocolate. ]]>
Hi Elizabeth! I’m sorry to hear this one didn’t turn out for you. It definitely should not be dry and should be very fudgy as the texture shown in the pictures. It does sound like it was overbaked which would cause the dryness. Every oven bakes differently so baking times are just a guideline. The toothpick should have had some cake residue on it still.
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I swear by your recipes but this one didn’t work for me. The cake was extremely dry, not at all chocolatey or fudgy . Could I have whipped the whites too much (they looked gorgeous)? Baked it for too long (35 minutes)? When I compared it to an similar recipe that I made for years (Maida Heatter’s Countess Toulouse Lautrec’s French Chocolate Cake, which is to die for) the differences were: 1 lb. of semisweet chocolate, only 4 eggs, 1 T sugar (semisweet vs. dark chocolate) & 1T flour, pinch of salt & only baked for 15 minutes. I have made many of your cakes over the past 2 years (& no, my husband & I did not gain any pandemic weight despite my Live For Cake cake baking obsession 😉) but this was not a success for me. ]]>
Hi Victoria! I haven’t tried it as cupcakes myself but you could give it a go. Start checking them at 15mins or so.
]]>Thank you for the info! I may go with something fruit inspired to cut the sweetness then.
]]>Hi Stacy! I think that should work, but you’d need to trim them as they don’t bake up nice and flat. Also, the cakes are quite rich and dense, adding buttercream would make it even moreso. It’s totally a preference thing but just something I wanted you to be aware of!
]]>I am such a fan and all of your cakes I have made have turned out phenomenal! I had a request from a friend to make a flourless cake and I wondered could I use this recipe to make two small 6 inch flourless cakes and then stack them… With buttercream in between? Any thoughts?
Thanks,
Stacy
Hi Nick! You can totally halve the recipe for sure. And you can make it in a cake pan, it’s just that it’s easier in a springform as you don’t’ have to turn the cake out of the pan. I worry a bit about the cake falling apart. The top is already soft and crusty so it wouldn’t look as pretty if it gets smushed. Mind you you can hide all of that with copious amounts of whipped cream and berries 🙂 Let me know how it turns out!
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