Comments on: Favorite Fudge Birthday Cake: it just doesn’t get any better than this.

By: Audrey

Audrey — Thu, 06 Dec 2012 22:03:41 +0000

Made this for my mom’s b-day yesterday. Her request was for “something chocolatey.” This cake is outstanding. Definitely my new “go-to” chocolate cake!
Woo-hoo! Hope Mom had a great day ~ MaryJane

By: Yolbels

Yolbels — Tue, 06 Nov 2012 12:15:29 +0000

Hello! I would love to bake this cake for my birthday next week. I have a question regarding the coffee... Do you use the coffee powder, from the grain or from the soluble (nescafe) coffee? Sorry, I dont really understand this. If I use brewed coffee, how much should I use? Thanks a lot! I love this site! Hi - we use espresso powder, which is VERY finely ground dark-roast espresso beans. You could use instant coffee - the kind that dissolved easily in water, without leaving any grit. or you could substitute 1 1/4 cups brewed coffee for the water in the recipe. Good luck - PJH

By: phylinnell

phylinnell — Sat, 20 Oct 2012 17:43:38 +0000

Me again, the cake turned out terrific and ever so yummy. My son-in-law loved it as well as everyone else. I did cut off the cracked domes, used the filling and icing recipe of this recipe and am so very pleased.

By: phylinnell

phylinnell — Wed, 17 Oct 2012 19:05:00 +0000

I just took this cake out of the oven. I baked it in 2 KAF 8″ pans.
Both pieces of the cake had cracks on the top of the cake. Never have I baked a cake that turned out with cracks on the top. So, I called KAF and they transferred me to one of the ladies who answers questions. When I told her what happened she asked me if I had creamed my oil and butter, etc. I told her no because the recipe said to put all my dry ingredients in first, mix, then add the sugar, etc. I didn’t like that idea but did it anyway just because the cake looked so good. This is for my son-in-law’s birthday and I planned to make it look like the picture. When I told her how I mixed it she said, Oh, that’s one of those recipes that we got from outside of our kitchen and you should mix it the way you normally do cakes. She was very disgruntled with how the recipe was written. She was so nice and said just cut off the cracked dome of the cake and it will be good. So that’s where I am now. Just wanted everyone to know not to mix this the way it states. I just don’t have time to redo the cake, besides I need to order more Double Dutch Cocoa powder. I’m a little skeptical about the filling now. Since the cakes have to cool completely I’ll look at some recipes for this that KAF might have.

By: jillbennett

jillbennett — Tue, 18 Sep 2012 21:30:43 +0000

NEED HELP FAST!

Can I use the KA Cake Enhancer in this recipe?? I was wondering why it wasn’t included.

Also, I don’t have Clear Jel, so I will be using cornstarch.

Thanks!
Absolutely! You can add 2-4 tablespoons of the cake enhancer to any of your favorite cake recipes. ~Amy

By: DWgirl

DWgirl — Sat, 01 Sep 2012 22:17:35 +0000

I even have to bake my own birthday cake.

Well, at least that way you can be sure it’s good! PJH

By: Brenda D

Brenda D — Tue, 17 Jul 2012 00:53:24 +0000

My husband asked for a chocolate cake for his birthday. Everything I have tried from your site has been great, so I decided to try this recipe. He told me it was restaurant quality cake after he tasted it. (That is a major compliment.) The rest of the family couldn’t believe how great it looked and tasted.

The hints in the blog and the reader comments help me know how to get great results. Great job on another wonderful recipe!
How wonderful! We are glad we could be a part of the big day. We too have “restaurant good” as a compliment at our house. Keep up the great work. ~ MaryJane

By: sacorcoran

sacorcoran — Mon, 25 Jun 2012 23:35:27 +0000

I have made this cake a couple of times now, I have a question for something that has happened both times. I use the Wilton cake pans, not the non-stick ones, I greased the pans, but the cake curls over on the edges and cracks on top. Is this normal?

I’m sorry to hear of the difficulty. This “curled edge” is an indication of too much grease on the pan surface. Try going lighter, or take a paper towel to gently wipe away any surplus. Frank @ KAF.

By: Sayantani

Sayantani — Wed, 01 Feb 2012 11:04:15 +0000

Hi, thanks for this recipe and the help with my previous comment. I baked this for my mom and here is a link to the post. I just thought of sharing with you all. It was loved by all and my search for a good chocolate cake has finally come to a rest.
http://ahomemakersdiary.blogspot.in/2011/09/chocolate-fudge-birthday-cake-with.html

By: Sophie

Sophie — Sat, 28 Jan 2012 01:52:38 +0000

This looks delish! What happens to the bamboo skewers though? Will they be left on the cake? or removed after icing? Oh and can I use this cake recipe and cover it with fondant? Will it hold up?

Take the skewers out once the icing is set, Sophie. And yes, this cake is plenty sturdy enough to cover with fondant. Enjoy – PJH