Mistook the cocoa powder for 200g instead of 80g, and put the whole mix into 1 9inch springform. Baked for 1.5hr and turned out great. The creaming didnt really turn the mix light and fluffy for some reason, but the cake was nt dense and was ok lightness. I subbed half white sugar for brown sugar, and even though I added 120g more cocoa powder by istake the cake was just the right sweetness. It wasnt at all dry, as i heeded the advice of waiting for the mixture to cool before proceeding. Would definately try again and create 3 batch tiers! Overall would seem to be an A+ recipe. Covered it with chocolate ganache from the website. Brother said it was hugely satisfying! :D

Reviewed On: Nov. 20, 2009

A tad disapointed, as abit oily even though I followed the recipe to the T. I halved the recipe for a 9 inch chocolate cake. Was more than enough. Would defo search for a different recipe, although tasted like a nice dark icing, and solidified over time.

Reviewed On: Nov. 20, 2009

If i could would give it a 4.5!!! a great recipe and really lives up to the hype. I was first apprehensive after simmering the onions in used a mixture of JD and jim bean as i didnt have enough. I doubled the recipe and used only 75% the designateed amount of whisky. After i made it, it was way too tangy but after a day the flavours definately blended together. This is defo a put it in the fridge and wait sauce, as it get better and better as the days go by, bt defo need to add abit more sugar nxt time.

Reviewed On: Aug. 31, 2009