This must-bake cake is loaded with delicious flavor. One smooth slice gets you a taste of moist cake layers, fudge frosting, and a special Chocolate-Coffee Buttercream Filling. Your guests are sure to rave.
I cut the cake recipe in half to make a 2-layer "test" cake, and given the results I would make the full version. I use whole-grain soft white flour for cakes and have been experimenting with ways to achieve a lighter texture while preserving the whole-grain benefits. In addition to sifting out the bran and using it to coat the pans, the idea of separating the eggs and whipping the whites also adds volume - along with a springiness I hadn't achieved before. The cake flavor isn't very chocolatey but is tweakable, whereas the frosting and filling call for waaay too much sugar. I made half the amount of filling as I had just the two layers but ended up needing the full amount of frosting, albeit with about half the sugar, added to taste. I agree that they are both a bit thin but they thicken upon chilling, and some "flow" is helpful in achieving a smooth, fondant-like surface. I definitely get my frosting fix on this one and I look forward to having four layers next time.
