Increased the cocoa to 1 cup. Added 1/4 cup applesauce. Batter was very thin, but I went ahead! I made 2 x 8 inch rounds and 10 cupcakes with 1/4 cup batter each. It was perfect - this does rise up a lot, so leave space in your pans. I baked for 20 minutes until a toothpick came out clean. PERFECT! It has a soft light very moist texture and I needed a change from my usual dense chocolate cake. I added Kahlua Ganache for the fill, covered it in Chocolate buttercream, piped on some pink buttercream roses and it looked amazing - and tasted just as good! It did seem 'sticky' when I took it out, so do make sure you wait a little to take out of the pan and make sure you grease and flour your pans well.

Reviewed On: May 26, 2010

I made a batch to go inside a cake and whipped it up....it takes a while, I kept wondering if it would work, but it did. I made another batch and added a tbls of butter to shine up the glaze to pour over the top. I used chocolate chips instead of chopped chocolate and it worked perfectly. I used the ganache under fondant icing and it created a very smooth surface and a wonderful taste. I will be using this recipe over and over and over. (and in secret so I don't have to share licking the mixing bowl!)

Reviewed On: May 9, 2010

I made this to cover with fondant for a mothers day cake. I used the recipe exactly with big chocolate chips...I quite liked the cruch they gave, but may use mini chips for a smoother texture next time. I used 2 x 9 inch pans and baked for 48 mins. Stuffed the middle with whipped ganache and covered with a ganache glaze then fondant. It held the icing wonderfully, tasted amazing, kept fresh and squishy for 2 days before serving and was devored in rapt silence! It is very rich, so it is nice to serve with vanilla ice-cream and in small portions. This will be my 'go to' chocolate cake recipe.

Reviewed On: May 9, 2010