It will take care of your need for a chocolate fix. A nice light moist cake-good for a light dessert.
Uses Canola Oil I am not sure why people think Canola Oil is healthy? Lack of research? Lazy? Trusting? But it is not healthy at all. Far from it actually. DO NOT USE CANOLA oil or any other processed oil for baking. There are 3 healthy oils that are good for us. Coconut oil Grapeseed Oil and Olive Oil. However only Coconut Oil and Grapseed oil should EVER be used in cooking. Olive oil is good as is not to be used in cooking. It changes it at the molecular level and makes it dangerous to our bodies when heated. BTW Canaola Oil is HEATED by the MFR. This heating makes this oil dangerous and should be avoided at all costs. There are some that are COLD PRESSED if you can get cold pressed that is OK to use. Otherwise use Coconut Oil. It doesn't get altered by heat and is a wonderful cooking oil and an even better baking oil. Pros: Use Coconut oil instead much healthier Cons: Canola Oil is unhealthy
This cake was much drier than expected. I didn't overbake it-- it was just dry. I think it needs more oil. It should have tasted like a chocolate chiffon cake. The flavor wasn't as good as I had hoped it would be. Another negative-- it used two mixer bowls and several other bowls and utensils. The one thing that saved it was the frosting I made-- full fat cream cheese a stick of real butter a tablespoon of Amaretto vanilla extract cinnamon and confectioner's sugar. I don't know if I"ll ever try this recipe again.
Very good recipe It's so tasty and easy to do. Definitly will make again. Highly recommended.
Made for son's 4th b-day I haven't baked in a long time so this was a bit more advanced than I though it would be. However since I watch baking on tv so often I felt I was really good at folding in the egg whites! I used a gluten free flour blend in place of the cake flour because of that the cake was a bit dense. The dense-ness of it made it feel like a fudge cake (as one of my guests described!) The flavor combo of chocolate and cinnamon makes my knees buckle a little it's so good! I could taste a slight bitterness that I think was the whole wheat pastry flour next time maybe I will try all gluten free or gluten free with cake flour and maybe it will be a bit fluffier. I made a cream cheese icing instead and used almond extract. Again totally super delish! Also I did use coconut oil instead of canola it is better for baking as it can withstand very high temps and not break down and it's tasty. Pros: The chocolate and cinnamon combo so amazingly delish!! Cons: The kitchen was a mess.
I made this cake for my dad's 63rd birthday. Everyone was thrilled and said it was delicious. I made dream whip with almond extract and then added cherry's on top. A great hit. Will make again. Very yummy and not too sweet. I also omitted the brown sugar.