Comments on: The Best Chocolate Blackout Cake…Ever

By: Justine Rowton

Justine Rowton — Tue, 16 Jan 2024 17:40:51 +0000

Amazing cake! One question… for the frosting it says cocoa powder, not dark cocoa powder?

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Mon, 19 Jun 2023 02:53:05 +0000

In reply to M Kess. Hi! Preferably room temperature, but it will not make a huge difference because the base of the cake is oil and not butter!

By: M Kess

M Kess — Sat, 17 Jun 2023 13:54:17 +0000

Should the eggs be cold or room temp?

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Thu, 15 Jun 2023 23:19:05 +0000

In reply to Kit Sheppard. Bloack onyx cocoa powder will be great! And we used all purpose :)

By: Kit Sheppard

Kit Sheppard — Tue, 13 Jun 2023 19:27:59 +0000

HI! I’m about to make this recipe into cupcakes this week, what flour do you use? All-purpose, cake flour…? Also, I have Black Onyx cocoa powder, is that what you mean by “dark”?

By: Linda Maetzold

Linda Maetzold — Sun, 04 Jun 2023 13:05:53 +0000

I used JUST EGG instead of the flax egg. This cake turned out perfect and it was moist instead of dry like other gluten free recipes!

By: Nushara

Nushara — Wed, 24 May 2023 10:55:54 +0000

This is the best cake ive ever made in my life. It was so incredibly delicious and everyone tried to steal the recipe. Fantastic, will be making this many many times!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Mon, 08 May 2023 20:45:08 +0000

In reply to Daniela Nunn. Absolutely! I've done it before and it usually takes 45 minutes to cook, but keep an eye on it starting at the 30 minute mark as ovens can run so different!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Tue, 11 Apr 2023 13:28:25 +0000

In reply to Casey. You can use either! Dark Cocoa will make the frosting darker though!

By: Casey

Casey — Sun, 09 Apr 2023 02:02:23 +0000

Do you ise the dark cocoa in the frosting? Just says cocoa.