I made this yesterday, followed the instructions completely, and it was a soupy mess by the next day. The liquid had separated from the flour and it had a horrible odor. I think the instructions could do a better job explaining how to feed it, and how to store it, and what its supposed to look like each day and as time goes on. I just made a new batch today, and the mixture is ALREADY bubbly. These instructions say 4-8 days.

Reviewed On: Sep. 25, 2009

W---ow! What an amazing chocolate cake. I felt like I had bought this from the finest bakery! It is so rich and creamy, I have ZERO complaints. The only changes I made to the recipe was that I used hot coffee instead of boiling water. I reccommend using the finest cocoa powder you can find (I used Ghiradelli). Do not be alarmed when you see that the final batter is almost the consistency of water. I was flipping out because I thought I did something wrong, but it rose beautifully...better than any cake I have ever made.

Reviewed On: Mar. 6, 2009

This cake is VERY lemony. If you're into that, you will like this cake. I personally prefer sweet desserts and this was more tart than sweet, especially the filling. If I ever make this again, I will only use 1/4 cup of lemon juice and a 1/4 cup water for the filling rather than all lemon juice. The frosting was delicious however. Even that I found could've used a bit more sugar and less lemon. The cake was good, nothing special though. This is a good cake to make for those who dont have a big sweet tooth. I made it because I was tired of the same ultra sweet desserts and cakes, but I find that is what I like best.

Reviewed On: Mar. 6, 2009