rockinkaj said:
Oh leave us the recipe..
I am 99% sure this is the recipe I used for my boyfriend's birthday cake back in February, but I think the author changed the directions. Before, it said to add the boiling water at the end, and not to worry if it looks too liquid-y before you bake it. It did for me--I almost didn't add all the boiling water, but thank God I did. It was perfectly moist. All of the ingredients were easily found at the chino and at my local dietetica.
This cake was was gobbled down and greatly enjoyed by Americans, an Austrian, an Argentine, a Colombian and a Chilean, so it definitely has international appeal.
http://allrecipes.com/recipe/dark-chocolate-cake-i/detail.aspx
I interpreted a 350-degree oven as medium flame (ha), and put a couple extra pans over the flame to help dissipate the heat a bit. I had never baked in an Argentine oven and was worried that the bottom would burn, even on the top rack. 25 minutes was perfect for me, but I watched it very closely during the last 10 minutes. I also don't have an electric mixer or anything, so just whisked the hell out of it. I didn't use three separate pans, but rather one round pan, and it was great.
I can't find the dark chocolate buttercream frosting recipe I used, but I think it was just powdered sugar, lots of unsweetened cocoa powder, butter and and milk. I'm really kicking myself for not saving these recipes!