Looks PERFECT and it speaks directly to my current craving so I’m gonna try it ASAP. Once by the recipe to the word and then I may try it with a bit of acorn flour subbed in - I think it’ll be a good fit. Thank you!
This looks great, and those cakes are gorgeous! I usually make Lisa Donovan’s chocolate church cake from the NYTimes. Will tey this one too. Question (because I’ll soon be making a chocolate wedding cake) — what’s the frosting? I’m in search of a great white wedding cake frosting. Thanks!
Funny you should ask, Lauren. That's a vanilla ermine frosting, and I was hoping to have a recipe for it here to go with the post, but I ran out of time. You can find good ones online, but I plan to share mine soon!
Using my substitution, the amount of water and milk solids should be about the same as if you'd used sour cream and buttermilk, and at least as much acidity. There'll be a little less fat, but there's plenty in it already!
This sounds like a recipe that's perfect to know! Thank you for posting. Also, I appreciate that you gave the metric equivalent for the ingredients, and the proportions for substituting yogurt for buttermilk.
How far do you think I could reduce the sugar? By half?
I’ve been eliminating any type of industrial vegetable and seed oils from our diets.
Will make this with coconut oil….this cake sounds delicious.
Lately my tried and true chocolate cake recipe isn’t tasting very chocolaty anymore…not sure why. So I’m excited to try this. Thank you!
Looks PERFECT and it speaks directly to my current craving so I’m gonna try it ASAP. Once by the recipe to the word and then I may try it with a bit of acorn flour subbed in - I think it’ll be a good fit. Thank you!
This looks great, and those cakes are gorgeous! I usually make Lisa Donovan’s chocolate church cake from the NYTimes. Will tey this one too. Question (because I’ll soon be making a chocolate wedding cake) — what’s the frosting? I’m in search of a great white wedding cake frosting. Thanks!
Funny you should ask, Lauren. That's a vanilla ermine frosting, and I was hoping to have a recipe for it here to go with the post, but I ran out of time. You can find good ones online, but I plan to share mine soon!
Quick question- type of cocoa powder is not specified so is either Dutch processed or natural okay to use? Is there a preference?
I think Dutch processed is better in most cases, and it's the only kind I buy! (I'll add that.)
Your flower-decorated cakes look lovely. Can you bake two 9" round cakes with this recipe?
yes!
thank you
I often substitute Greek yogurt...I'm curious how each...the sour cream and buttermilk affect moisture and texture, in your opinion?
Using my substitution, the amount of water and milk solids should be about the same as if you'd used sour cream and buttermilk, and at least as much acidity. There'll be a little less fat, but there's plenty in it already!
This sounds like a recipe that's perfect to know! Thank you for posting. Also, I appreciate that you gave the metric equivalent for the ingredients, and the proportions for substituting yogurt for buttermilk.
How far do you think I could reduce the sugar? By half?
It does contain a lot of sugar, but it's one reason for the texture. I think you *could* reduce it by half, but I'm guessing it would be a lot drier.