The not-so-secret ingredient is coffee. Get the recipe:
declared it"the most fabulous chocolate cake that I've ever made." If Garten, a prolific maker of cakes, said this was the best, I was inclined to believe it was the best. Just to be safe, this week I decided to finally make it and find out for myself.
I'm not a confident baker, so what drew me to the recipe was its straightforward instructions and reasonable ingredient list, containing mostly things I already had on hand. Plus, Garten isn't the only one who has sung this cake's praises. My friend and colleague, F&W visuals editor Sarah Crowder, had told me for years this was her go-to chocolate cake recipe — in part thanks to its secret ingredient, coffee, which appears in the frosting and the batter.
"The texture is perfect — moist without being too dense — and the coffee deepens the chocolate flavor," she told me. "I now keep instant coffee on hand exclusively for chocolate baked goods."Instant coffee appears in the creamy, lush frosting, and a cup of hot coffee goes into the cake batter, too.
I baked the cake in two heart-shaped pans, rather than the two 8-by-2-inch round cake pans the recipe calls for, and that's where I went "wrong." I put wrong in quotes because, while the end result looked completely chaotic , it was the most delicious, moist, flavorful cake I've ever eaten in my life.
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