I was looking for just a chocolate cake recipe that didn't require cocoa powder (I didn't have any)and came upon this one. I didn't have any unsweetened chocolate, so I replaced it with semisweet chocolate and reduced the amount of sugar by 1/4 cup when beating it into the butter. I also didn't have any rasberries or strawberries, so I used a buttercream frosting to top and fill the cake. It turned out amazing! really moist and dense. Don't freak out if your cake ends up with a crusty layer on the top just out of the oven, the rest of the cake is superb!

Reviewed On: Jun. 14, 2009

This turned out really well. I didn't have any olive oil, so I substituted about 1 1/2 tablespoons butter. I also didn't have any honey, so I left that out entirely, and it ended up being really crispy, so this is a suggestion if you made this recipe and it was too gooey. Besides this little dilemma, I had to kick my little brother out of the kitchen while it was cooling, it was that tasty.

Reviewed On: May 12, 2009