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Last month we had a big party to celebrate the launch of Artisan Bread in Five Minutes a Day and my husband Graham’s birthday. I served our favorite Devil’s Food cupcakes with a sweet cream cheese icing. Of course the bread was the star of the night, but these cupcakes got rave reviews and several people asked for the recipe.
The dark chocolate cake has a texture that is smooth and rich. Its flavor is not overly sweet, because of the intensity of the coffee and rum (the Devil in “Devil’s Food” perhaps?), which make it a great match for cream cheese frosting sweetened with Lyle’s Golden Syrup
If you haven’t tried Lyle’s you are in for a huge treat and a new addiction. I first had it when a friend of mine from South Africa gave it to me on a peanut butter sandwich. It is a decidedly British snack and like nothing you’ve ever had before. Lyle’s is a syrup made of sugar cane that looks and feels like honey, but the taste is not nearly as cloying. It can be found in some grocery stores and even on Amazon, gotta’ love the internet!
Devil’s Food:
3 cups granulated sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder (It doesn’t seem to make a difference if you use natural or Dutch-processed), sift if lumpy.
1 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups milk or buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cup hot coffee
1/4 cup rum or brandy (if you opt out of the booze then use equal parts coffee)
Heat the oven to 350 degrees and prepare 3 dozen muffin tins with papers
Combine all the dry ingredients together in a large bowl and whisk until combined, set aside.
Whisk together, eggs, milk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
Fill a measuring cup or pitcher with the batter and then fill the muffin cups about 3/4 full. (Warning: some people have reported back that their cupcakes overflow when they fill them this full. You may want to try the first batch 2/3 full!)
Bake the cupcakes for about 18-20 minutes or until a tester comes out clean.
Allow to cool on a cake rack and then frost with cream cheese icing. Recipe follows:
Cream Cheese Icing with Lyle’s Golden Syrup*
1 (8 ounce) package of Philly’s Cream Cheese (I am really brand loyal, having tried lots!), softened
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup confectioner’s sugar
1 Tablespoon Lyle’s Golden Syrup (use honey if you are in a pinch)
1/2 teaspoon vanilla
Combine all the ingredients in a medium sized bowl and cream together until smooth. I used a pastry bag fitted with a large star tip to decorate these cupcakes. You may want to double the icing recipe just in case you find yourself dipping into the bowl with a spoon!
*For those of you that want to learn to decorate your cupcakes with a little more flare, I will be teaching a cake decorating class at Cooks of Crocus Hill.
Thanks for stopping by. I'm Zoe Francois, pastry chef and cook book author. This is where I play with sugar and take the mystery out of baking everything from cookies to wedding cakes. 
& 
are available from Amazon.
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Zoë–these look amazing! I adore Lyle’s and had no idea it could be thrown into a cream cheese frosting. I love it! I can’t wait to try it. Thanks for sharing!
Hi KN,
It is a great way to sweeten not only cream cheese frosting but I also use it in place of Honey and/or corn syrup (like when I make caramel sauce I add a tablespoon to prevent the sugar from crystallizing.)
Not only is it tasty but a kitchen helper.
Thanks, Zoë
Hi Zoe – thank you for the nice comment you left on my blog. I LOVE your site – I’ll definitely be back to do more browsing!!
I tried another loaf of bread today – using parchment paper (because I was having so much trouble with the cornmeal scorching) – the loaf came out lovely. Do you see any problem with doing it that way?? I’m going to keep experimenting.
Thanks to you and Jeff for putting out the book – this is really good bread and sooooo easy. We are loving it!
Also, thanks for the comments about my gardens – that’s my passion! We do have a short growing season here in MN, but some lovely things happen during that time each year.
Hi Kris,
You really are a major talent. I love to garden but I fear I didn’t inherit my father’s green thumb, but I still try.
Thank you for your kind words about the site and the book.
I have heard many people talk about baking the bread on the parchment sitting on the stone. I am going to try it with my next loaf. I’ll let you know if I detect any difference at all.
Thanks! Zoë
Hey, great blog Zoe! Congrats on the success of the book.
Thank you Jaden!
Your site has been an inspiration to me! I am putting a link so everyone can see your beautiful work!
Zoë
Thanks for posting the cupcake recipe, Zoe! I loved them at the party. Of course, I alternated between the cupcakes and all the great bread. You’re amazing.
Jayne
Hi Jayne,
Enjoy the cupcakes! The recipe makes a few dozen. If you want to freeze some of them just make sure you wrap them several times so they don’t take on the personality of your freezer!
Thanks! Zoë
You post the most incredibly mouth-watering food photos ever!
Hi Heather,
Thanks! These are as delicious as they look. Try them out, it really is the best chocolate cake I’ve had. If you find a better one, let me know!!!
Zoë
These cupcakes are absolutely gorgeous! And I’ve seen Lyle’s Golden Syrup at the grocery store, but have never used it. This sounds like a great way to do so!
Zoe,
I noted that this recipe says to use either milk or buttermilk. Isn’t there going to be a big difference in the final result depending on what you use? I assume the acidity of the buttermilk will interact with the baking soda in a very different way than would plain milk. Isn’t buttermilk going to be better here?
Hey Mark,
Great question!!! Are you a baker, a scientist or have you read CookWise by Shirley Corriher? If you haven’t you should, you’ll love it!!!
It is true that the baking soda and the buttermilk would be sufficient to make this cake rise. In fact, I have a recipe that calls for that combination, sans baking powder and it is wonderful!
Because of the baking powder in this recipe you can use plain milk and still have a great rise to your cake. In which case the baking soda is there to react to the cocoa powder, which makes it nice and dark chocolaty looking, no matter what kind of cocoa you use.
I’ve tried it with both buttermilk and regular milk and it works equally well.
Thanks for the wonderful question. Please keep in touch!
Zoë
Zoe,
Thanks for answering my question. I’m just a compulsive (!), home cook, who is especially interested in the science of baking. I am also sensitive to excess levening in baked goods, which often tastes soapy to me. Recipes like yours interest me, because I’m always trying to figure out how you know when the acid and base is balanced. If I want to make the recipe using dutched i.e. alkalized cocoa and buttermilk, which I think will produce the best crumb, would I leave out all of the baking powder, or just reduce it? Likewise, wouldn’t I have to change something if the recipe were instead made with regular cocoa, which is natually acidic?
Hi Mark,
I’m going to try a batch this week using just the buttermilk and soda, no baking powder. I have always done this using a Dutched cocoa, but am now curious to see what will happen if I use a natural cocoa.
Thank you for this challenge! It is nice to meet someone that gets as excited about this stuff as I do!
Zoë
those look divine. i’ve never heard of or seen lyle’s, so i’ll be doing my research.
Hi Corrin,
I have the tin next to my computer right now with a little spoon! It is that good. You may want to buy an extra just for your own private use.
Zoë
The recipe looks very similar to my favorite choc. cake recipe( Black Magic) from Hershey’s. It makes such a moist cake. I usually throw in some choc. chips to gild the lily.
Btw, thanks for responding to my note about the thread on Egullet. I’ll be looking for you on the thread.
Zoe,
Thanks for being willing to test this out in the kitchen. I look forward to hearing about your results!
For interested readers, here is the link to eGullet where Zoe’s book is being discussed,and well-received!:
http://forums.egullet.org/index.php?s=8ad6d35d8a38a9b1a5e3991c5c5f1b1e&showtopic=111794
Hey Randi,
Thank you for inviting me to the forum, it is really a great discussion. It is so interesting to converse with people that are experienced bakers. They have more set ways and I think our method is challenging what they are used to. I so appreciate their willingness to try this!
I’ve never tried the Black Magic cake from Hershey’s but you know I’ll be checking it out!
Thanks, Zoë
Hi Mark,
Yes, I promised a friend of mine some of these cupcakes in return for borrowing her feather boa for a costume party. A fair trade I think!
I’ll let you know when I test it.
Thanks, Zoë
Hi Mark,
Sorry it took so long to get back to this, life and sick kids got in the way.
The results of my buttermilk, soda and natural cocoa were excellent.
This is what I used:
3 cups sugar
2 3/4 cups flour
1 1/8 cup natural cocoa
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups buttermilk
3/4 cups oil
2 teaspoons vanilla
1 1/4 cups hot coffee
1/4 cup rum
Mix and bake as above.
It also worked beautifully to cut the recipe in half!
Thanks!
Zoë
Zoe, WOW this recipe rocks! When I saw that it made 30 cupcakes, I cut the recipe by two-thirds since I wanted to make a quick batch for a dinner I was going to and it worked out great! I love chocolate, so I mixed up some ganache and added it to your cream cheese icing.
I will definitely be making these again!
Hi Amelia,
What a great idea to mix the ganache with the cream cheese! I’ll have to try it!
Thanks, Zoë
yummy, I love cupcakes and these look amazing. Nice presntation.
sweet recipe! :] i need to get me some Lyle’s.
So delicious looking!
Hey Becky,
You will need to buy a lot of it, very addicting!
Enjoy, Zoë
Thanks Sweet and Saucy!
Hi Zoe – love that bread book – goes right to my hips! My sister in law has made these cupcakes a number of times now, and we adore them! I requested them for my birthday! Now it’s my turn to bake some for a friend’s 65th birthday! The party is Saturday afternoon. I was wondering how far in advance I can do this? Can I bake the cakes Thursday evening and frost them Friday for the Saturday gig, or do I need to step the process up further by a day – Start on Friday? Trying to just manage time, but want these to be as great as usual! Thanks! Karen
Hi Karen,
The best thing about this cake is how moist it is. I think you can get away with baking on Thursday and serving on Saturday. You may want to let them cool, wrap them really well and then freeze them until Friday evening when you frost them.
Have fun and enjoy! Zoë
Hello Zoe,
Do you ever bake this luscious batter into a layer cake? If so, do you have any suggestions re: temperature (w/ or w/o convection), time, pan size…?
Thank you,
Beth Linsday
Hi Beth,
Yes, I’ve baked this cake in just about every form. Bake at 350°. I’ve baked it in a sheet pan which takes about 20 minutes to bake. In an 8″ x 2″ cake pan which takes about 35-45 minutes.
The rule of thumb is that you want to fill the pan about 2/3 of the way full and bake it until it is set. It should resist when you gently touch it with your finger. When poked with a skewer it will come out with dry crumbs, not wet.
I have baked it with convection heat, but it will change the times depending on your oven. You will also want to reduce the heat by about 20 degrees.
Let me know if this makes sense to you.
Thanks! Zoë
Just made these tasty cakes this past weekend. A huge hit! Wonderfully moist and not too sweet.
Hi Zoe,
Love your site and recipes. Quick question. In lieu of rum or brandy, you noted to use equal parts of coffee (i.e., 1/4 cup rum or brandy— if you opt out of the booze then use equal parts coffee)
Questions: What type of coffee would this be? And would this be in addition to the 1 and 1/4 cup of hot coffee in your recipe? Thanks a lot.
Hi Judy,
Thanks for stopping by. These are great cupcakes and can easily be made without the booze. Just substitute your favorite brewed coffee or espresso in equal parts.
Enjoy! Zoë
Hi, loved, loved, loved. When you say flour, you mean all purpose right?
Hi Raquel,
Yes, in all of the recipes I use all-purpose unless I specify otherwise.
So glad you loved them!
Zoë
Zoe, I discovered your recipe on a random search. I’ve just made the first doze and they are fabulous (I’ve only got one dozen cupcake pan). Although they did overflow a lot when I filled 3/4 of the way so I’m trying half instead. But the mix is so light and fluffy and the coffee really boosts the chocolate flavour. Hopefully you won’t be offended but these are exactly like the betty crocker ones I’ve been making for years (which is always light, fluffy and very chocolately and my favourite since childhood) but I’ve wanted a home recipe to use instead of boxed also because I live in the UK now and it’s not always easy to get. Thank you so much for this great recipe it’s now a family classic.
Hi M,
I take that as a great compliment! In culinary school they always told us we were not allowed to mock Betty or Hines until we were making as much $$$ as they do! LOL!!!
Glad you like them! Zoë
As I’ve said before this is my favorite cupcake recipe. I just wanted to share that the last time I made them the only coffee I had in the house was Traverse City Cherry Coffee. Afterall, I am in Michigan.
It was wonderful. Just a hint of cherry flavor!
Zoe, a few more questions on the cake pan conversion. When you mentioned a sheet pan, I assumed you were talking about a half-sheet pan like when one orders a cake from a bakery. So how long to bake for a 13×9 cake pan? And do I want to butter/grease and flour the pan like in other cake recipes?
These look so great! Question- what is the real difference between baking with oil vs. butter?
Hi Desiree,
For this recipe the real difference between the cake made with oil vs butter is the texture. This cake stays very moist and soft even when it is refrigerated. You can fill it with a cream or mousse and serve it cold and not have the cake get too hard and dense.
I find that it stores longer without getting stale as well.
Hope that helps! Thanks, Zoë
Hi, Zoe,
I am just browsing your site and found this recipe.
I’m always looking for a great chocolate cake/cupcake recipe and this looks great, but I really dislike coffee- any recipe I have tried with coffee or espresso powder just tastes like coffee to me.
I know that it is just supposed to deepen the chocolate flovor, but I can almost always taste the coffee.
A friend told me that I was imagining it when I baked the items because I know that it’s in there, but I can almost always pick it out when I have a dessert at a restaurant or at a friends’s house or other places where desserts are served.
Should I just give up trying recipes that include coffee or espresso powder or is there another secret to enhancing the chocolate flavor?
Thank for any info you can give me!
Hi Bonnie,
I do add the coffee just to get that complexity of flavor. Otherwise I find some chocolate cakes too sweet and flat tasting. You can eliminate the coffee and just add more hot water in its place. Even add a couple more tablespoons of rum (keeping the amount of liquid the same as I have it now).
The other hint is to use a really great brand of cocoa. Something really rich and dark, like valrhona would add to the flavor.
Enjoy! Zoë
Thanks, Zoe.
Maybe I’ll try this is as is to begin with and see if I can taste the coffe.My life with chocolate (cake) would be easier if my taste buds weren’t quite so sensitive to coffee!!
I think that your comment about chocolate cakes tasting a bit flat without a bit oif coffe is exactly the reason that I haven’t found a recipe that I LOVE yet~
Maybe I could try half of the amount of hot coffee and the rest of the liquid as hot water. that might give me a bit more flavor without a specific coffee flavor.
Hopefully I’ll have a chance totry it this weekend.
Thanks again for your advice~
Zoe, thanks so much for this devil’s food cake recipe. It is the most moist recipe!ve. Could you please recommend a yellow cake recipe that would be as moist and can stay fresh for at least a couple of days? Thanks in advance for
your suggestion.
What weight per cup do you use for the ap flour?
Thanks very much.
These were a hit. But I’m having an issue with the outside setting before the center is done rising, resulting in uneven rise, lop-sided cakes. Solution? Less batter in each cup? Temperature change?
Hi Marry,
I’m so sorry I never got back to you about the weight of the flour. It is about 4 3/4 ounce per cup.
Thanks, Zoë
Hi Sarah,
Two things come to mind from your description.
1. Are you using a convection oven?
2. If not, do you have an oven thermometer?
Let me know and we can take it from there!
Thanks, Zoë
Zoë-
It was requested that I make the cake for my friends bridal shower, she’s a chocolate nut. So I was thinking about pairing this recipe with your Mocha Buttercream, and perhaps some fresh raspberries (any thoughts on that?). I was wondering, in terms of cake sizes, how much does this recipe make? Ideally I’d like to do a double tiered round cake. Any ideas or suggestions?
Thanks so much in advance!
-Genevieve
Hi Zoe:
No convection oven. But I do have an oven thermometer.
Hi Zoe,
I am completely in love with these cupcakes! I am considering using them for my wedding cupcakes….I love their taste, but I am having some small problems….I’ve only tried to make them once,and about half the cakes spilled over the top of the papers and made an awful mess. Any thoughts as to why this happens? I’m using a gas oven (non-convection)…also my icing turned out really runny. I really want it to look like yours in the pictures!! Any advice??
Many thanks,
Sarah
Hi Sarah,
My first thought is that you are over filling the cup cake cups? Try filling them about 1/2 way or just a tad more and see if they still over flow.
If your icing is too thin, just add more cream cheese. Is your kitchen very warm, it may just need to be refrigerated a bit before working with it?
I hope this helps!
Enjoy, Zoë
Hi Zoe…
I only have small oven that only enough to bake 12 cup. Is it ok if i made this receipt with three shift bake ?
Hi Tika,
I think you can bake them in shifts. I’ve done it in 2 batches, but never 3. You could also bake a half recipe.
Thanks, Zoë
Zoe, I made these on my quest to find the perfect chocolate cupcake for my daughter’s upcoming wedding. They oozed all over the place, and my first thought was, “OOPS, I used butter instead of oil” (I’d already room-temp’d the butter), and then I reminded myself, “No, you simply over-filled the cup.” Either way, this recipe was going into FILE #13.
When I’d finally finished up the baking (I had to do two separate bakes because of oven size)I left the kitchen a bit defeated knowing that I was still not satisfied with yet another cupcake trial.
I returned an hour later to whip up a frosting (I altered yours a bit by adding 3/4 c. cocoa, 2 T. milk and 1 tsp. orange oil, and omitted the syrup). I piped the cupcakes and placed them in the fridge.
At dinner I offered them along with an apology for a saggy and less than attractive mess of a wrapper, along with the explanation, “I have no idea what these will taste like.”…………..
OMG! I had no idea anything could taste so divine, be so moist, and overcome such odds.
I don’t think they oozed because of the butter, they did so because of the amt. I placed in each well. I’m testing these again in a week or so, but I’ll probably stay with my use of butter, it’s difficult for me to be converted,
, but I will fill the baking cup 1/2 to 2/3’s of the way. I need to get the amt. figured out for sure because this is the very cake that I will bake for my future son-in-law. They are so moist, chocolaty and definitely, gourmet. AND I so agree…use good chocolate. If they ooze, do as I did, peel and roll the excess into small golf-ball sized treats and plop them atop a frosted cupcake. I sprinkled a little tiny bit of confectioners sugar on them and the whole effect was suuprising.
“Hey, if I can fool my MIL, I can fool anyone!”
Seriously, this recipe is a winner; just be advised that filling 3/4 of the way is NOT the way to go.
Hi Margie,
Sorry to hear that they overflowed, but I’m so glad they tasted so great!
Carry on with the butter, I too am a huge fan!
I’ll put a warning in the post about overflowing cups!
Thanks, Zoë
Hi Margie,
Just out of curiosity did you use milk or buttermilk?
Thanks, Zoë
Zoe,
I used half buttermilk, half 2%, and at room temp.
She wanted a red-velvet, but I have too many children that will be in attendance, and I don’t want to worry with allergies or reactions to the red food dye.
Oh, if you’re interested, I’m still searching for the perfect white cake for my daughter. lol. Seriously, I need something as decadent as this beautiful item. Please feel free to post one.
Thank you!!!
Margie
these cup cakes look really good. I am trying new things to cook for Wednesday night dinners at church and this looks promising. I am a desert chef wanna-be
I just made these Devil’s Food Chocolate cupcakes and blogged about them, they were amazing! Thank you so much for this great recipe it will definitely become a staple for me!
http://noshandtell.blogspot.com/2009/07/lookie-at-my-cookies-devils-food.html
-Whitney
Hi, Zoe,
This is a terrific recipe!I’ve made these cupcakes for work and my colleagues just wolfed them down. Now they’re asking when I’m going to bake them again!
Loved it!
Heya Zoe,
Thanks very much for the recipe. I am still getting used to my temperamental oven so I had a few problems with my cupcakes (uneven rising, exploding out of muffin tins!). Also, I think my kitchen was too hot after all that baking so the cream cheese topping was quite runny. No matter, I am not a chocolate lover and I still liked how they tasted. I put in a mix of rum, brandy and espresso…yum!
By the way, I did not have buttermilk so I used a ratio of 1 cup milk plus 1 3/4 tbsp cream of tartar for the first batch. Was not a good idea, the cupcakes were too light and fluffy.
I used only whole milk for the second batch, which resulted in a much firmer crumb. I will persevere until I get pretty goodies like yours! Thanks again.
Hi Eve,
An inexpensive oven thermometer will be a big help if you suspect your oven is acting a bit wonky. If you know it is off, you can always adjust the temp.
To make buttermilk in the future add a 1/2 teaspoon of lemon juice to the cup of milk.
Your explosions in the oven may have been due to the cream of tartar reacting with the recipe. That is a substantial amount of acid.
Thanks and enjoy the cupcakes! Zoë
Hi Zoë,
Thanks for the tip! I’ll definitely try the recipe again. I just have to finish the ugly (but yummy) ones that I kept from the morning tea that I donated the rest to.
Have a great week!
Hi Zoe. I made this buttercream a while back and it is absolutely amazing! I’m getting ready to make it again and want to put it on your devil’s food cake. Do you have baking instructions for that recipe somewhere on your site? (I mean for cake layers, rather than cupcakes.) I’m assuming 2 nine-inch pans at 350 degrees, but it would be great to know how long you bake them, although of course I can guess and then watch them closely. Thanks for all the inspiration in your wonderful posts!
Emilie
Hi Zoe,
I’ve been a fan of your website ever since reading “Artisan Bread in 5 Min’s”. I finally tried out this recipe for my sister’s tea party shower: so luscious and chocolate-flavored without being overly sweet. And the rum just gives it the most lovely ‘what’s-in-it? scent’. I will definitely use this recipe again and again!
Thank you!
Hi Zoe, I have been grazing your site for the past hr and when I came to this post I just had to tell you that I am in love. Not only does everything you make look absolutely sinful but I have one of the biggest sweet tooth, so this is perfect.
There’s something about chocolate and cream cheese frosting that just makes me swoon.
Soooooooo Yummy!
Thanks for sharing!
-Natasha
Hi Zoe! We are not that used to “generous” icing on cupcakes. Although they do look fantastic! I think that I am a little bit reluctant to use icing with too much c.sugar. I do not like too sweet icings (yes, I know, I am weird…). This icing seems not to be so sweet as it has cream cheese – am I right? If you have, could you please give me a link to a icing that “looks plenty”, gets into piping bag,can be decorated with some sparkels AND does not taste too sweet and sugar…?
Hi there,
Recipe sounds great would like to make it as a cake in bundt pan 9 inches and use a chocolate ganache.
Thanks,
Zoe,
I found your site by accident, but these cupcakes look great and I can’t wait to try them. At Christmas I make carrot cakes for my friends and neighbors (try to stay healthy with them) and I make my cream cheese frosting with Publix brand whipped cream cheese, combo of brown sugar & splenda and vanilla. I am going to try adding some kind of lowfat whipped topping into that mix. Also a great quick frosting is Chocolate instant pudding (can use sugar free) mixed with lowfat whipped topping. Excellent on cupcakes like these and on an angel food cake. Don’t knock it till you’ve tried it.
I can’t help myself 2 say that ur piping is EXTREMELY beautiful! I am a novice decorator and i just hate piping!!! could u help me with some tips plz?
Hi Angie,
I’ve been meaning to do a piping post, thanks for reminding me!
Thanks, Zoë
Hi Zoe – This recipe looks AMAZING! I am going to make it for my son’s first b’day party (for the adults to enjoy!) Does this recipe make enough batter to fill two 9″x2″ rounds, or would I need to double? Thanks so much!
Update! I went for it… the recipe fills two 9×2 rounds perfectly. Thanks for the recipe!
That is great Annie,
Thanks for the update! Zoë
Thank you so so much for this recipe! I tried a test run and they turned out perfectly. I was a little worried since my batter was very very runny. Really these are awesome cupcakes!
Spectacular! I thought I had found the recipe I wanted, baked them and just knew they could be better. Your recipe is IT! I used Brandy and 2/3 buttermilk and 1/3 whole.
These are the cupcakes I will get in Heaven!!!! Thank you.
Thank Jilly,
So glad you enjoyed the cupcakes!
Cheers, Zoë
Hi Zoe thanks for the recepi
when i made it every loved it but it was a little sweat , can i reduce the sugar to 2 1/4 cups without ruining the cake ??
the frosting was out of the world…
thanks
Hi Zoe!
Made these cupcakes last weekend and they were FANTASTIC! Used Frangelico instead of rum. This weekend, I’m using the icing to spruce up my carrot cake which I forgot to add the sugar to. My family forgave me instantly.
I’m looking forward to using this recipe to make a Black Forest cake for my husband’s birthday.
Thanks,
Tina
Which oils do you prefer for baking? Can I get away w using light olive?
Hi Evie,
I have used olive oil in this recipe and I love it, but I LOVE olive oil. You can definitely taste it, so many people will find that flavor too strong. I usually make it with a vegetable oil like canola.
Thanks, Zoe
Zoe,
I made you recipe into the 9-inch double layer cake with the Mocha Buttercream for a friend’s birthday. (now an epic event due to your cake) First, there was stunned silence at the shock of having taken a bite of something so good, then an immediate need to be reassured that the recipe would be shared, and finally, a sigh of relief after finding out that the rest of the cake was, indeed, going to be left for my friend to finish. Thank you for sharing.
Stephanie