Reliable chocolate layer cake

Finally I’ve found a chocolate layer cake recipe that was easy to manage, came out perfect, and is worth making again: this one from Nigella Lawson.

I ignored all the nonsense of “just throw everything in the food processor” and did it in the stand mixer in the conventional order: cream butter, add sugar, add remaining wet, add dry. The batter came out thicker than I liked, so at the very end I ended up adding a couple tablespoons of milk, but the final product probably would have been fine without it.

I also liked the frosting, which was easier to manage than buttercream and a little less rich.

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