I bake a lot of cakes, and though an amateur, I try to follow the best classic cake making techniques. Properly creaming of the fat, eggs, and sugar, applying the dry ingredients in the proper manner, ensuring to not over beat, etc. And the results are very professional.
Then I came across your recipe which is quite contrary to, but infinitely easier than the classic cake making techniques.
The results? Exactly as you describe. The results in a very moist cake, with a great crumb, and a wonderful deep chocolate taste. It rose incredibly well, had a great spring to it, just absolutely perfect. And it is soooooo easy to make that you can whip it up in minutes. In fact, it is so easy and quick to make (baking time notwithstanding) that I am afraid my waist is going to expand.
The frosting recipe, though pretty conventional, also worked out and tasted great. I added a bit of almond extract, but otherwise followed it to the "T".
Anyway, just wanted to report that the recipe works. By the way, it also works if you halve it (1 8" round).
Thanks for sharing the recipe. Now, what about a yellow / sponge cake recipe? Jack L., 3/31/13